| Violation Date |
Code |
Description |
| 2019-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets and inside reach in freezer. points not elevated as walk in cooler shelves clean today. |
| 2019-01-08 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. scoops with no handles stored in grilled onions and salsa in flip top. cdi - sco |
| 2019-01-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one sanitizer bucket testing at 0ppm quat. cdi - dumped and re-filled at 300ppm quat. |
| 2019-01-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of fruit flies by dish area. continue working with pest control service provider to eliminate pests. |
| 2019-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle of unidentified liquid not labeled. cdi- pic dumped bottle. |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p american cheese and swiss cheese over stocked in burger station and holding above 41f. cdi - out of temp portions discarded. |
| 2019-01-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf clean build up from inside ice machine. couple of plastic |
| 2018-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and crumbs from reach in freezer door gaskets. points decreased as walk in cooler fan guards are clean today. |
| 2018-08-16 |
45 |
4-501.11 maintain equipment in good repair. replace torn gaskets on low prep cooler doors. pic indicated that new gaskets have been ordered. |
| 2018-08-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf sanitizer bucket stored in front hand sink. cdi - bucket relocated. points not elevated as broken hand sink has been repaired. |
| 2018-08-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p employee used bare hands to place cut onions into pan. cdi - verbal correction; onions discarded. |
| 2018-05-16 |
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 discussion with dish washer revealed dish washer is unaware of requireme |
| 2018-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf one handsink by dish area has out of order sign posted. facility has adequate remaining hand sinks to function but must keep this sink functional and available for use. |
| 2018-05-16 |
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 grilled onions and mushrooms cooling while tightly wrapped in walk in cooler. cdi |
| 2018-05-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on shelf above large kettle used to make chili. cdi- drink discarded. |
| 2018-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler door gasket, crumbs from low prep cooler door gaskets at cook line, and minor build up from walk in cooler shelves. |
| 2018-05-16 |
53 |
6-502.12 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. clean dust build up from walk in cooler fan guards; sweep |
| 2018-05-16 |
45 |
4-501.11 maintain equipment in good repair. several prep cooler door gaskets torn at cook line and in need of replacing. |
| 2017-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several baked bean pots and skillet pans stored clean with visible food debris on them. cdi- items were set aside for recleaning. vr required. 4-5 |
| 2017-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of baked beans and nacho cheese hot holding below 135f (see chart). cdi- both products were discarded. |
| 2017-12-29 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 2 sanitizer buckets at ~50ppm quat concentration. |
| 2017-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef patties stored above vegetables in the walk in cooler. cdi- storage rearranged. |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed steam table and cooler units next to grill not operational today. pic indicated work orders have been submitted to have the units replaced/repaired. |
| 2017-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler, on the french fry warmer, on the inside of the shake machine reach in cooler, and around the |
| 2017-12-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed an ice scoop stored in ice with the handle in contact with the ice and |
| 2017-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on equipment along the cook line, on shelving in the walk in coolers, and around the fryers. |
| 2017-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on a prep sink while not in use. |
| 2017-08-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 3 unlabeled seasoning shaker bottles. |
| 2017-08-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one package of nacho cheese sauce hot holding below 135f (see chart). cdi- product discarded. obtain variance to hold cheese sauce below 135f. |
| 2017-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed baked bean pots and skillet plates stored clean with visible food debris on them. vr within 10 days.4-602.11 clean the equipment and utensils used w |
| 2017-08-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed an employee turn off hand sink faucet without barrier. cdi by instruction. |
| 2017-03-30 |
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 salsa at 54f in a flip top cooler. pic indicated the salsa was recently |
| 2017-03-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have the ansi food safety managers certification. |
| 2017-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 13 skillet plates and 4 metal containers stored clean with visible food debris on them. cdi- items were relocated to the dish area for recleaning. |
| 2017-03-30 |
36 |
6-202.13 properly locate mechanical insect control devices. observed an insect control device located above single-use items at the drive thru window. |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in an open air grill cooler cold holding above 45f (see chart). cdi- items were discarded. instructed pic and staff that any items placed into the unit sha |
| 2017-03-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use items stored on the floor in the dry storage area of the kitchen. |
| 2017-03-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter tops while not in use. |
| 2017-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed an open air cooler near the flat top grill unable to hold food at 45f or below. pic indicated a request for repairs has been submitted. |
| 2017-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on and around the deep fryers, on the table underneath the flat top grills, inside the shake reach in cooler, and on some walk |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 6 metal containers stored clean with visible food debris, a thermometer not being used with dried food debris on the probe, and several skillet plate |
| 2016-12-16 |
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 3 containers of chili in the walk in cooler at ~62f. pic indicated the chili was removed from cooking around 10:00am and c |
| 2016-12-16 |
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 chili cooling in the walk in cooler in plastic containers. the container |
| 2016-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw and leaf lettuce in a flip top cooler cold holding above 45f (see chart). cdi- cole slaw was relocated to the walk in cooler for cooling and ice was placed onto the |
| 2016-12-16 |
36 |
6-202.13 properly locate mechanical insect control devices. observed an insect control light installed above a shelf near the drive thru window where single use spoons were being stored. |
| 2016-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the top of the french fry heat lamp, between the gaps in the flat top grill, the shake mixing buttons, the backs of the frye |
| 2016-12-16 |
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. vr within 10 days. |
| 2016-10-19 |
36 |
observed gnats throughout the facility. keep working on cleaning, reducing harborage areas, and keeping pest management making visits.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-10-19 |
8 |
observed no handsoap or papertowels at the front handsink today.refilled to correct.6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-10-19 |
11 |
observed multiple containers of butter with mold growth on them- discarded to correct today.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-10-19 |
14 |
observed build up on tea nozzles today- clean these every day to preclude accumulation.observed food debris still on some dishes that were stored as clean.observed onion on chopper. both the dishes and chopper sent to be washed.observed build up on the c |
| 2016-10-19 |
1 |
observed no one onsite today with a certified food protection manager certificate.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-10-19 |
39 |
observed one bucket of sanitizer at <150ppm. refilled to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-10-19 |
35 |
observed cherry syrup in a squeeze bottle not labeled today and cajun seasoning not labeled- labeled during inspection to correct.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-10-19 |
45 |
observed torn gaskets on some equipment. observed broken plastic on two reach in coolers today.4-501.11 maintain equipment in good repair.observed metal shavings on the can opener today- replace this or sharpen blade.4-202.15 can openers - c |
| 2016-10-19 |
47 |
observed build up on fryers, walk in racks, rolling rack in walk in, inside milk shake station, milk dispenser, etc. facility needs cleaning throughout.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-10-19 |
52 |
observed the garbage dumpster top lid open today.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-10-19 |
53 |
observed build up in some floor drains today. cleaning needed in walk in freezer floor. walk in wall have mold growth as well as ceiling vents.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and |
| 2016-10-19 |
54 |
observed a cell phone stored with rolled silverware. moved to the office to correct.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2016-10-19 |
42 |
observed ice scoops stored in standing water that had debris in it. all sent back to the dish pit to be washed.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed some dish |
| 2016-04-11 |
11 |
observed a dead gnat in the drive thru ice bin today- ice discarded to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-04-11 |
19 |
observed sausage holding at <135f today. discarded to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-04-11 |
36 |
observed gnats in faclity today. problem is much better but keep working on it through treatment and cleaning.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-04-11 |
45 |
observed a broken threshold inside of the 1 door reach in freezer.4-501.11 maintain equipment in good repair. |
| 2016-04-11 |
41 |
observed the 2 ice scoops stored in soiled containers- one had standing water with debris in it and the other had a dead gnat in it.observed spoons in the wait staff area with the food contact portions up- they were flipped over so the handle portion was |
| 2016-04-11 |
52 |
observed lids on top of both the trash and cardboard dumpsters open/missing today-keep these covered.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-04-11 |
53 |
observed build up on the floor at the ice machine, under fryers, and around the water heater/ice machine area.observed standing water around the water heater today.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; |
| 2016-04-11 |
47 |
observed build up on fryers, french fry warmer, walk in rolling rack, and under handsink.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-01 |
37 |
observed flour stored on the floor in the dry goods room.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed ice being scooped with a cup and not with the ice scoop that was provided |
| 2016-04-01 |
1 |
observed no certified food protection manager onsite.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-04-01 |
8 |
observed no handsoap at the front handsink and no papertowels in the women's restroom- both resupplied during inspection.6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at ea |
| 2016-04-01 |
11 |
observed deceased gnats in the ice bin today- ice drained out and washed/sanitized to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-04-01 |
13 |
observed tomatoes stored in a container with a white sticky build up in the inside of the container- tomatoes discarded to correct.observed food stored on molded pans in the walk in cooler today- foods pulled and pans sent to be washed.3-304.11 food shall |
| 2016-04-01 |
14 |
observed the dishwasher not sanitizing- water rinse was not at 180f and chlorine was at 0ppm. chlorine sanitizer concentrate bottle was empty so this was refilled and run a few times until chlorine was reading at 50ppm.4-501.114 maintain sanitizer at cor |
| 2016-04-01 |
20 |
observed hashbrowns stored out of refrigeration. staff stated they had only been out 30 minutes. these were placed back into cold holding where they started to chill quickly as they were on a metal pan in a thin layer.3-501.16(a)(2) maintain tcs foods i |
| 2016-04-01 |
38 |
observed food service employees with bracelets and watches on today while handling food.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-04-01 |
36 |
observed gnats throughout the facility today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-04-01 |
43 |
observed fry container holder with build up today. observed single use hotdog container on a soiled tray.observed single use cups stored on the floor in the dry goods room.4-903.11(a) store single-use and single-service articles to prevent contamination |
| 2016-04-01 |
47 |
observed build up on most equipment today. ex. walk in racks, gaskets, reach in coolers, fry warmer, fryers, milkshake area.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-01 |
50 |
observed ice bin drain not draining properly and the ice cream scoop holder not draining properly. both are not being used after this was found out. vr in 10 days.5-402.13 conveying sewage - p |
| 2016-04-01 |
51 |
observed build up on the floor in the women's room today and in a men's urinal.6-501.18 maintain handwashing sinks, toilets and urinals clean. |
| 2016-04-01 |
52 |
observed the top lids to the dumpster open today. observed food on the ground around dumpsters.5-501.15 provide dumpster, waste containers that are of sound construction.5-501.115 maintaining refuse areas and enclosures - c |
| 2016-04-01 |
53 |
observed build up on the floors under equipment today and inside of the walk in freezer. observed build up in floor drains. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers |
| 2016-04-01 |
41 |
observed ice scoops at waitstation stored in a soiled containers.observed icecream scoop holder with not enough water flow which has lead to murky water.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater wat |
| 2016-01-19 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-01-19 |
14 |
observed the dishwasher not sanitizing today. hot rinse water only reached 145max. and no chlorine was present after many runs. facility is switching to disposable products for dine in patrons and is calling a repairman.4-501.112(a)(2) provide a minimum |
| 2016-01-19 |
18 |
observed lettuce that had been cut 4.5 hours prior and still had not fallen down to 45f or less(see chart).product discarded today to correct.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f with |
| 2016-01-19 |
19 |
observed baked beans holding in the hot drawer at <135f today. product discarded to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-01-19 |
31 |
observed shredded lettuce wrapped in baggies stacked ontop of one another in a plastic pan. product discarded today. recommend laying these baggies on a metal pan until the product can fall to 45f or less.3-501.15 quickly cool foods. use methods such a |
| 2016-01-19 |
36 |
observed gnats in the facility.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-01-19 |
45 |
observed a broken plastic on the inside of the 2 door reach in freezer.4-501.11 maintain equipment in good repair. |
| 2016-01-19 |
47 |
observed build up on walk in racks, fryers, underside of fry warmer, milk dispenser, gasket, etc.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-01-19 |
53 |
observed build up on the floor near the grease holder and ice machine.6-502.12 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 fo |
| 2016-01-04 |
4 |
observed an employee drink stored above the prep sink today- discarded during inspection to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-01-04 |
13 |
observed a broken ice machine lid today that leaves the ice unprotected. repair.vr in 10 days.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p |
| 2016-01-04 |
14 |
observed build up on coke and root beer soda nozzles today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-01-04 |
18 |
observed chili that had been cooling since 9 am and it still had not fallen below 70f(see chart). containers of chili discarded by pic today to correct.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours f |
| 2016-01-04 |
19 |
observed chili stored on the steam table at <135f today- reheated during the inspection to 170 to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-01-04 |
26 |
observed degreasor stored next to open ketchup bottles- degreasor moved to be stored with other chemicals.observed sanitizer at >400ppm on the shake line today- discarded to correct.observed an unknown chemical stored inside of a sanitizer bucket directly |
| 2016-01-04 |
31 |
observed chili cooling in deep portions, uncovered, in a plastic container inside of the walk in cooler today- discarded to correct.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air |
| 2016-01-04 |
47 |
observed build up on milk dispenser, side of equipment, walk in racks, inside of ice cream holder and multiple other areas.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-01-04 |
37 |
observed ice cream and bags of ice stored on the walk in freezer floor today.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-01-04 |
41 |
observed a scoop with no handle stored in a seasoning container today.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. |
| 2016-01-04 |
43 |
observed build up on the single service cup dispenser today.observed single use containers on the floor in the back today.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-01-04 |
45 |
observed broken plastic on the 1 door reach in freezer today.4-501.11 maintain equipment in good repair. |
| 2016-01-04 |
53 |
observed build up on the floors under equipment today and in the dry goods room. observed a small amount of dust build up on the ceiling vent on the line.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fix |
| 2016-01-04 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-01-04 |
36 |
observed some gnats near the ice machine today- better than last time but still present.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 0ppm at the dishmachine today- concentrate had just been refilled by a manager and was not primed. primed to correct today. |
| 2015-10-15 |
26 |
- . 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed window cleaner labeled as disinfectant and bathroom cleaner not labeled. both labeled during inspection to correct. |
| 2015-10-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed single use cups stored in the sugar container today. |
| 2015-10-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap supplied at the front handwash sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the front handsink or the |
| 2015-10-15 |
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 debris in two ice scoop containers today- both sent to be washed. |
| 2015-10-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility, especially around the ice machine. |
| 2015-10-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cobserved build up on the dishmachine today(outside and top) and the dishmachine vent. |
| 2015-10-15 |
43 |
observed fry container metal rack with build up, along with the milkshake cup tray.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed major build up on sides, tops, and interiors of equipment today. |
| 2015-10-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the dumpster lid not able to close today. |
| 2015-10-15 |
53 |
6-502.12 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 build up on floors under equipment and a lot of f |
| 2015-06-18 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed activia yogurt stored with food items for the facility. cdi - item voluntarily discarded by pic. - gc-verification required |
| 2015-06-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed first handsink by front register without soap. cdi - pic replenished soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed first hands |
| 2015-06-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p opbserved unwashed lettuce stored above rte foods. cdi - pic moved lettuce to lower shelf. |
| 2015-06-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed working chemicals stored on a rack near the dish room without labels. cdi - pic labeled containers. |
| 2015-06-18 |
20 |
observed par cooked potatoes in pan on top portion of make unit at 59f. individulally bagged portions of noodles at 63. don't stack too high, will not stay cool. cold food shall maintain 45f or below.3-501.16 (a)(2) and (b) potentially hazardous food ( |
| 2015-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed areas needing cleaning throughout facility to remove excessive grease and soil buildup. clean all handsink handles and basins, under the ice cream s |
| 2015-06-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open top lid on dumpster. close lids after use. ground below dumpster sludgy. keep clean and make sure dumpster is not leaking. observed ceilings wit |
| 2015-06-18 |
53 |
6-502.12 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 floors under shelving and equipment throughout f |
| 2015-06-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice cream scoop in running water with a strawberry present in the flow. |
| 2014-12-11 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed build up on floor beneath dishmachine and in area around ice machine. wall near handsinks have splash buildup. gave instruction to provide thorough cleaning. |
| 2014-12-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed build up in handsinks. observed build up in ice cream freezer and lower reachin. gave instruction. |
| 2014-12-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed multiple items in refrigerated drawers and adjacent reachin greater than 45 f. removed and discarded. unit is being monito |
| 2014-12-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed biofilm in ice machine and sticker residue on plastic containers. began proper 3-step cleaning. |
| 2014-12-11 |
6 |
2-301.14 when to wash - p provide adequate hand wash between task changes. observed employee bus soiled dishes then return to wait station without handwash. redirected and gave instruction. |
| 2014-08-06 |
37 |
3-305.11 food storage-preventing contamination from the premises - protect ice from contamination. observed door missing from ice machine. unit was uncovered upon arrival but was subsequently covered with food grade plastic bag. gave instruction. |
| 2014-08-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain cold foods held under temperature at 45 f or below. observed potato pancakes at 79 f. discarded and instructed as to the pot |
| 2014-08-06 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - disposable cups shall be stored in sanitary dispensers or plastic sleeves. observed cups at drive up unprotected. gave instructions. |
| 2014-08-06 |
53 |
6-501.12 cleaning, frequency and restrictions - facility floors, floor drains, and can wash need thorough cleaning. gave instruction. |
| 2014-08-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - thorough cleaning needed for refrigeration handles, handles of handwash sinks, lower portions of equipment, and shelving. gave instruction. |
| 2014-08-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - ice machine door is missing. gave isntruction. |
| 2014-02-24 |
53 |
6-501.12 cleaning, frequency and restrictions - provide can wash area thoroughly clean and free of debris. gave instruction. |
| 2014-02-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - thorough general cleaning of equipment needed. gave instruction. |
| 2014-02-24 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed build up in tea nozzle, several soiled utensils in drying rack, sticker residue on couple of pans. gave instruction. |
| 2014-02-24 |
11 |
3-202.15 package integrity - observed can of baked beans in stock room leaking from puncture in lid. product was discarded. |
| 2014-02-24 |
8 |
6-301.14 handwashing signage - handwash required sign required in women's restroom. gave directive.6-301.12 hand drying provision - no paper towels or hand drying device available in men's restroom or handsink in kitchen near office. |
| 2014-02-24 |
1 |
2-102.12 certified food protection manager - c2-103.11 (a)-(l)person-in-charge-duties - pfno manager on site certified in accreditied food protection training. womens restroom toilets were not working and customers were directed to use restroom at neighbo |
| 2013-10-14 |
46 |
4-501.14 warewashing equipment, cleaning frequency - provide thorough cleaning and removal of food debris between shifts. observed food debris in pre-washs and inside dishmachine between machine operating shifts. gave instruction. |
| 2013-10-14 |
36 |
6-501.111 controlling pests - assure the kitchen is free of pests. observed roach behind dish machine. facilities last pest treatment was reported to be last week due to observing pests near dishmachine. instructed facility to have follow-up treatment. r |
| 2013-10-14 |
53 |
6-501.12 cleaning, frequency and restrictions - floor drains and grates have build up. recommend light pressure wash to remove heavy build-up. |
| 2013-06-27 |
51 |
provide approved drying method at handsinks. observed handsink without paper towels. |
| 2013-06-27 |
45 |
maintain all equipment in good repair. observed refrigerated drawers not holding below 45 f. observed 2 lower reachins with heavy condensation leaks. |
| 2013-06-27 |
37 |
protect all food from cross-contamination. observed heavy condensation leak in lower reachin unit with condensation water pooling in lids, wrappings on food. issue discussed, food voluntarily discarded. |
| 2013-06-27 |
36 |
maintain premises free of insects. observed several flies in kitchen. gave instruction to enhance pest control. |
| 2013-06-27 |
20 |
maintain all cold foods under 45 f. observed all items in cooler drawers > 45 f. digital unit thermometer displayed 53 f. all foods voluntarily discarded and rpair service called. |
| 2013-06-27 |
14 |
maintain all food contact equipment/utensils ccleaned and sanitized. observed biofilm on shield in ice machine. began approved cleaning process. |
| 2013-01-24 |
41 |
dispensing utensils used in dry goods shall have a handle and extend out of product. observed cup in sugar. removed and gave instruction. |
| 2013-01-24 |
36 |
insects should be prevented in kitchen. observed fruit flies near grease tank. gave instruction to eliminate flies. |