| Violation Date |
Code |
Description |
| 2019-01-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked in the back dish area. repeat. |
| 2019-01-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with a watch. |
| 2019-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a container of beef soup with a temperature range of 125-130f in the front hot holding unit. cdi- pic reheated soup to 165f. |
| 2018-08-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with lids open . -0 points- |
| 2018-08-14 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement. -0 points- |
| 2018-08-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2018-08-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed potatoes cooling in large container in too great of volume per surface ar |
| 2018-08-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed hash browns and potatoes cooling at insufficient rate to meet cooling parameters. cdi spread into thinner layers and prope |
| 2018-08-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous pans stored as clean with visible food debris. cdi took to rewash.4-602.11 clean the equipment and utensils used with nontcs foods as |
| 2018-05-07 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee handle personal drink and put on gloves without |
| 2018-05-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries over ready to eat sausage in walk in. observed unwashed bell peppers over ready to eat cooling single service butters. cdi-pic educated on correct storage ord |
| 2018-05-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black and pink build up in ice machine. observed black build up around nozzle on drink dispenser. |
| 2018-05-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site durin inspection. vr |
| 2018-05-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook line food employees with beards and no beard guards. observed wait staff dispensing fruit onto plates and hot |
| 2018-05-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces throughout the kitchen. observed 1 sanitizer bucket at 0 ppm quat on cook line.4-901.12 wiping cloths, air drying location - c observed wiping cl |
| 2018-05-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean equipment and utensils with build up of dust and debris. observed container with ice scoop in front area with build up on bottom |
| 2017-10-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor damage in the dish machine area such that low areas of the floor are acc |
| 2017-10-26 |
52 |
-- |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gasket on a front pull-out drawer style cooler with accumulated food debris and masking tape. |
| 2017-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked plastic pans in the clean dish area. items should be allowed to dry before stacking to ensure that no moist environment is provided for pathogen growt |
| 2017-10-26 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans stored together in the dry goods area. provide a separate area for these cans such |
| 2017-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one lexan pan stored as clean with a single tomato seed still present on the interior of the pan. pans and other utensils should be verified as clean |
| 2017-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinse a wash cloth off in the handsink. this should only be done in the three compartment sink. handsinks may only be used for handwashing. ehs info |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of cooked mushroom product at 48f in the prep area. cook line employee stated that it was to be put into the walk in cooler but had been forgotten. ensure that all t |
| 2017-06-27 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee otc pain medication stored on top of a paper towel dispensor in the dish area. item was removed by pic. |
| 2017-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces throughout cookline. such cloths must be returned to the sanitizer buckets present in the kitchen after use. |
| 2017-06-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed slight scuffs on the dry storage area walls. |
| 2017-06-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed three compartment sink faucet leaking out of the pipe junction area when turned on. |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed one rusty lemondade device in the rear dry storage area. item is no longer used according to pic. remove, repllace or repair. |
| 2017-02-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dish machine area walls in need of cleaning. |
| 2017-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed rear dumpster door open |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior racks/shelves and gaskets of prep units with debris accumulation. |
| 2017-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked gallon buckets in the clean dish area. facility does not have adequate drying space. |
| 2016-10-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed hollandaise sauce cooling in too great of volume per surface area. cdi |
| 2016-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. cdi took pans to rewash. |
| 2016-10-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one container of hash browns dated for 7 days at 45 degrees should only be marked for 4 days. cdi relabeled. |
| 2016-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket on prep unit torn and in need of replacement. -0 points- |
| 2016-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies throughout kitchen area. |
| 2016-07-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed steak, chicken , spinach, tomatoes between 41-45 degrees date marked for greater than 4 day |
| 2016-07-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed smoked salmon on menu no parasite letter on site. verification required. |
| 2016-04-04 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed several ph entries at 4.2 with no corrective action plan state that resulting ph should b |
| 2016-04-04 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed hash browns and whipped butter in walk in cooling ate rate that would not meet cooling parameters. cdi changed cooli |
| 2016-04-04 |
23 |
ww 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed green insert in menus does not have consumer advisory for eggs cooked to order or poached eggs on ins |
| 2016-04-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed hash browns overstacked and whipped butter in to large of volume and ti |
| 2016-04-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed ham at 42 degrees labeled for 6 days and should only be marked for 4 current date exceed wh |
| 2016-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on reach in 3 in need of replacement. -0 points- |
| 2016-04-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in dirty bins in clean dish area. -0 points- cdi removed bins and utensils to rewash. |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris under stove and around equipement at cook line. |
| 2016-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on faces of equipment in grill area. |
| 2016-01-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2016-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled metal and plastic pans in clean dish area. cdi removed to dish area to reclean. |
| 2015-07-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed improp cooling methods for cut tomatos, ham and portioned butter. covered |
| 2015-07-23 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed potato fermentation starter, good for 9 days acording to approved variance, date marked 10 |
| 2015-07-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep surface. cdi- removed |
| 2015-06-02 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee handle soiled then clean dishes without handwashing. |
| 2015-06-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee go in walk in cooler with gloves and handle ready to eat food with same gloves. cdi hands washed and gloves changed. |
| 2015-06-02 |
14 |
4-602.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine and ice bin soiled with debris. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2015-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed hashbrowns and sausage links held below 135f. cdi items reheated. |
| 2015-06-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed quiche slice, mushroom sauce, and fuse burgers held over 7 days. cdi items discarded. |
| 2015-06-02 |
52 |
5-501.110 refuse, receycables, and returnables shall be strored in receptacles or waste handling units so thay are inaccessble to insects and rodents. observed cardboard boxes that was stored on the floor in dumpster area creating harborage for insects an |
| 2015-06-02 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer buckets soiled with debris. cdi items changed. |
| 2015-06-02 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in bathrooms covered with dust. |
| 2015-06-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed outdoor menu missing asterisks and consumer advisory, consumer advisory footnote missing asterisks to re |
| 2015-01-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed sliced sausage and turkey not dated. cdi items dated. |
| 2015-01-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed waffle batter that has raw eggs in the mixture stored above rte foods, and raw bacon stored over rte foods. cdi items relocated. |
| 2015-01-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employees wash hands for less than 10 seconds and employee not use soap for handwashing. cdi hands washed appropriately. |
| 2015-01-15 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. observed facility making starter mix for pancakes without prior apporval. cdi facility sent in variance documentation, and in the process of receiving approval. |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple plates and plastic, and waffle makers were not cleaned. cdi items sent to be cleaned. repeat. |
| 2015-01-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on prep counters. |
| 2015-01-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed utensil holders, microwave handle, and underside of mixer soiled with debris. |
| 2015-01-15 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed carboards containers stored all around waste area. |
| 2015-01-15 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed no documentation or prior apporval for fermentation process used in facility. cdi facility sent in application and awaiting approval. |
| 2014-08-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed microwave and kitchen fan soiled with debris. |
| 2014-08-05 |
30 |
8-103.11 documentation of proposed variance and justification - pf. documentation for any specialized process shall be provided by a regulatory authority and maintained on site. observed no documentation or apporval for fermentation process of food code. |
| 2014-08-05 |
27 |
3-502.11 variance requirement - pf. facility shall obtain a variance from a regulatory authority when doing any specialized process or any deviations from the food code requirements. observed facility making starter mix for pancakes with out proior approv |
| 2014-08-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated when food prepared or cooked. foods that are 41f or below have a 7 day shelf life, 42-45f have a 4 day shelf life. |
| 2014-08-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. tcs foods shall be cold held at 45f or below. observed whipped eggs on counter and starter mix at room temperature. cdi eggs put on ic |
| 2014-08-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled slicer. cdi broken down for cleaning. |
| 2014-08-05 |
6 |
2-301.14 when to wash - p. hands shall be washed in between glove changes. observed employee change gloves without hand washing. cdi hands washed. repeat. |
| 2014-03-21 |
6 |
2-301.14 when to wash - p. employees shall wash their hands between glove changes after gloves are soiled. observed employee crack eggs and use same gloves to grab rte foods. cdi employee washed hands and changed gloves, and tongs were used to grab foods |
| 2014-03-21 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. foods shall be discarded according to their time and temperature parameters of date marking (41f or below have 7 days, and 42-45f have 4 day shel |
| 2014-03-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. facility shall maintain sanitizer at approved levels. observed spray bottle of sanitizer at 0ppm. cdi bottle was changed to prope |
| 2014-03-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer in between uses. observed wet wiping cloths on the prep surfaces on cook line. |
| 2013-08-15 |
21 |
date marked items must be discarded within 7 days when held at 41f or below. observed 2 items, including a batter with eggs and milk and spanish sauce (contains tomatoes) were past their 7 day hold time. cdi- pic had staff discard. |
| 2013-08-15 |
14 |
facility must maintain sanitizer at approved levels. observed sanitizer buckets at 0 ppm quat. the sanitizer is coming out of the dispenser at 150 ppm quat which is the minimum for the multiquat. frequent changes will be required of sanitizer buckets. |
| 2013-08-15 |
8 |
a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed the self metering faucet in the men's room was only staying for a few seconds before needing reacti |
| 2013-08-15 |
6 |
employees must wash their hands as required by the rules, including between glove changes. observed an employee wash his hands with his gloves still on after cracking eggs. other line employees were not washing their hands between glove changes. cdi. |
| 2013-02-27 |
31 |
3-501.15 use approved cooling methods such as separating the food into smaller or thinner portions or other effective means. observed whole potatoes with just a slit cut into them cooling in walkin. staff halved the potatoes to bring down to 70f quickly. |
| 2013-02-27 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety); rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed american cheese; milk; pasteurized egg container and cream cheese |
| 2013-02-27 |
19 |
3-501.16 hot hold foods at 135f or higher. observed mushroom sauce held on griddle at 115-135f. staff reheated to 165f immediately. |
| 2013-02-27 |
13 |
3-304.15 ensure that single-use gloves are used for only one task. observed employees leaving cook line and going to other areas of facility; including dish wash station; then returing to food preparation without changing gloves. cdi by instruction. |
| 2013-02-27 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed egg cook handling multiple items and then handle clean plates. educated and corrected.hands shall be washed before donn |
| 2012-10-25 |
31 |
observed a deep container of cooked potatoes in the 2 door prep cooler on the line at 60f. these were put on sheet pan to finish cooling. |
| 2012-10-25 |
39 |
observed dirty and wet wiping clothes on the line. the new rules specify that cloths in-use of wiping counter and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the proper concentration. also; these cloths must b |
| 2012-10-25 |
6 |
observed employees on the line were wiping their hands on dirty cloths around their wastes; not washing their hands before donning gloves to touch ready to eat food; and a general lack of handwashing. also observed when hands were washed; handwashing las |