| Violation Date |
Code |
Description |
| 2018-11-27 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light shields in dish area are loose and do not entirely shield bulb. |
| 2018-11-27 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. ice scoop in ice bin at soda |
| 2018-11-27 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.observed a couple dry wiping cloths soiled with debris. keep clean. |
| 2018-11-27 |
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 severely damaged pizza sauce can store in can rack in wic. cdi- removed from use. |
| 2018-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved soups and mixed veggies holding below 135f (see chart). cdi- re-heated. repeat. |
| 2018-11-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved employeee cook chicken to a final cook temp. of 140f. cdi- chicken placed back on grill to continute cooling to 165f. u |
| 2018-11-27 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfsink blocked by two cooling racks in meat cooler. cdi- cooling rack moved. keep access to sinks. |
| 2018-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with visible food debris. cdi took to rewash. repeat violation. |
| 2018-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two containers of pot roast in hot holding cabinet and chicken livers, chicken soup not holding at 135 or above. cdi discarded chicken livers and chicken soup reheated pot ro |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, beets, cottage cheese, tomatoes, pepperoni, and bean salad holding at greater than 45 degrees. cdi discarded all products. |
| 2018-06-06 |
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 pico and tuna salad cooling tightly covered and wrapped in plastic . cdi |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-06-06 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed dumpster area in need of cleaning pad in need of cleaning due to build up of grease and food debris. -0 points- |
| 2018-06-06 |
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 near produce walk in with holes allowing water to pool underneath coole |
| 2018-06-06 |
33 |
3-501.13 use approved thawing methods. observed fish thawed using running water measuring 78 degrees. |
| 2018-03-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed tphc label with start tim |
| 2018-03-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed vegetable press, some metal pans, plastic bowls and plates stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed beef sliders held at 128 degrees f at hot buffet line. cdi, operator voluntarily discarded sliders. |
| 2018-03-21 |
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 broccoli and rice cooling in deep covered container in walk in unit at 8 |
| 2018-03-21 |
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 2 food employees not vigorously rug hands for at least 10 to 15 seconds before rinsing. |
| 2018-03-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed smoking cooking unit not functioning according to pic. repair. observed rusty shelving in stand up breading refrigeration unit. repair or professionally resurface. do not spray paint. |
| 2018-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some grease and residue accumulating between and under cooking equipment. clean at regular frequency. |
| 2018-03-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean pans stored next to soiled pans below prep table. observed clean apron stored on wall next to soiled ladder. observed soiled line |
| 2017-12-15 |
49 |
5-202.13 backflow prevention, air gap - p - provide air gap where required. observed drain hose of beverage / ice machine wait station below flood level of floor in drain. cdi by instruction to provide proper air gap. |
| 2017-12-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed lid and top edge of iced tea urn with cracks / damage. operator removed items from use. |
| 2017-12-15 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean equipment stored on ground at dish area.4-803.11 storage of soiled linens - c - observed several soiled towels at prep areas and |
| 2017-12-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed lettuce spinach and other |
| 2017-12-15 |
16 |
3-401.11 raw animal foods-cooking - p,pf - observed grill chicken not cooked to required temperature. see temperature observations above.cdi, operator relocated chicken to oven to finish cooking. |
| 2017-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable press and can opener stored as clean but soiled with food debris. cdi, items relocated for cleaning. |
| 2017-12-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed pan of raw chicken stored in direct contact with pan of cooked sausage. in reach in prep refrigerator. |
| 2017-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed large stack of metal pans stored on handwashing sink. cdi, equipment removed from handwashing sink. |
| 2017-12-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic on site upon arrival could not demonstrate that they had certification. |
| 2017-09-28 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed employee touch soiled towel with their hands as well as soiled equipment then handle clean tongs and food with their gloved hand. cdi, employee voluntarily discarded f |
| 2017-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed broccoli, cauliflower, and onion ring hot held below 135 degrees f and below.cdi, employee placed cauliflower and broccoli to reheat and voluntarily discarded onion ring. |
| 2017-09-28 |
36 |
6-501.111 controlling pests - pf - observed flies in kitchen and buffet area. verification required to ensure pest control treatment is completed. |
| 2017-09-28 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towel around waist of food employee. observed soiled towel around arm of food employee during hand washing process. place used towel in soiled laundry area or, if used as a wiping cloth, in sanitizer |
| 2017-09-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed some tile damage and tiles in need of grout. repair. repeat. observed damage to wallboard at can wash and wall of meat prep room. |
| 2017-09-28 |
47 |
4-602.13 nonfood contact surfaces - c - observed gaskets of refrigerators in need of cleaning. |
| 2017-09-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed 2 fryer baskets with broken wires.4-501.11 good repair and proper adjustment-e |
| 2017-06-07 |
38 |
2-303.11 prohibition-jewelry - c - observed food employee wearing wrist band and another employee wearing jewelry on wrists and decorative ring on finger. only a plain wedding band may be worn on wrists or fingers of food employees. |
| 2017-06-07 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed dishwasher handle soiled equipment on diry drainboard and spray arm then proceed to handle clean equipoment on clean drainboard without washing their hands in between. |
| 2017-06-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - store raw meat properly. observed raw chicken stored above container of raw seafood in meat walk in cooler. cdi, pic relocated foods for proper storage. observed raw shell eggs stored over |
| 2017-06-07 |
19 |
a 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed broccoli, cauliflour, fried shrimp and fish hot held below 135 at buffet area. observed chicken hot held in holding unit at 96 degrees f. cdi, operator relocated foods to r |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed breading station that employees were using continuously held below 45 degrees f. operator stated that they discard after 4 hours but did not have written procedures. tphc docu |
| 2017-06-07 |
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 in-use knife stored in contact with soiled cloth at meat prep room. |
| 2017-06-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor tile with damage in meat prep room and kitchen area. observed some soil accumulating inside doors and interior and ou |
| 2017-06-07 |
45 |
4-501.12 cutting surfaces - c - observed 3 cutting boards damaged and accumulating black soil in need of replacement or resurfacing in meat prep room and kitchen area.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, |
| 2017-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving rack in meat prep room accumulating residue and soils in need of cleaning. |
| 2017-06-07 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed cell phone and speaker stored on prep equipment in meat prep room. |
| 2017-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several small bowls and metal pans being wet stacked at dish area storage rack.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use artic |
| 2017-03-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed 1 food employee change gloves without washing their hands in between. cdi by instruction. |
| 2017-03-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - raw animal food shall be separated from ready to eat food to prevent cross contamination. observed container of soy sauce stored next to |
| 2017-03-01 |
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 container of pepperoni with a discard date of 2/28. cdi, pepperoni voluntarily discarded by pi |
| 2017-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans wet stacked. improvement made since last inspection. |
| 2017-03-01 |
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 2 knives stored on shelving racks. |
| 2017-03-01 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed soil and debris on clean drain board of 3 compartment sink. |
| 2017-03-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some areas in kitchen near 3 compartment sink and walkway leading to kitchen from front prep area low in grout and addition |
| 2017-03-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed 1 fryer basket with broken wire. cdi, fryer basket voluntarily discarded. observed sink stopper leaking. operator picked up sink stopp |
| 2016-11-18 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall only be used for hand washing. observed food employee rinse food thermometer at hand washing sink. observed food staff wash hands at a food preparation sink. cid |
| 2016-11-18 |
14 |
~ 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable press and can opener stored as clean but blade of can opener and press were soiled with food debris. cdi, equipment relocated for cleani |
| 2016-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken, fried fish hot held below 135 degrees f. observed fried chicken near prep line at 124 degrees f. cdi, chicken placed back in steamer to reheat and fried fish and fr |
| 2016-11-18 |
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 containers of sweet potatoe, container of rice, and containers of chicken with a date of pr |
| 2016-11-18 |
38 |
2-303.11 prohibition-jewelry - c - food employees shall not wear jewelry on their wrists or fingers except a plain wedding band. observed food employees wearing watches and decorative rings. |
| 2016-11-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed no written procedures ava |
| 2016-11-18 |
45 |
4-501.12 cutting surfaces - c - cutting surfaces shall be free from heavy scratches and scarring. observed 2 cutting boards developing heavy scratches and in need of resurfacing or replacement.4-501.11 good repair and proper adjustment-equipment - c - obs |
| 2016-11-18 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c - ware washing equipment shall be cleaned as often as necessary to keep them clean. observed some soil on clean drain board of dish machine. |
| 2016-11-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some damage to kick board tile near meat walk in unit. observed some damage and cracks to floo |
| 2016-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee towel drying clean equipment at ware washing area after sending equipment through dish machine. observed some containers being wet stacked at storage rack nea |
| 2016-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p multiple food items were held under 135f (see chart). cdi- fried okra and pizza voluntarily discarded. |
| 2016-09-26 |
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 oils and shakers unlabeled.no points deducted |
| 2016-09-26 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wet cloth was stored in bucket of soapy water. store wet cloths in sanitizer only.no points deducte |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cheese, pork seasoning, and ham in 2 door fridge unit were all recorded above 45f. external thermometer of unit read 59f. appeared unit was not properly functioning. cdi- pic stated uni |
| 2016-09-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed a personal drink stored on prep table |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of large plastic bins.no points deducted. |
| 2016-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. some flies in kitchen. monitor. |
| 2016-06-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf some food items in salad bar were mi |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage, meat, and mac and cheese on prep cart all holding above 45f (see chart). pic stated she did not know how long they had been sitting out and voluntarily discarded al |
| 2016-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy food and grease build-up in crevices of roll maker in bakery section. also observed two spatulas with food debris. observed dust and food build- |
| 2016-01-04 |
21 |
y3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a jar of minced garlic and a jar of garlic opened with no date on jar. pic was unaware of date jar was opened. cdi-- pic volunta |
| 2016-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several soiled knives, metal pans, and tea nozzles soiled with food debris and build-up. cdi-- all items were taken to the dish area to be washed, ri |
| 2016-01-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling food without a hair restraint. no points deducted. |
| 2016-01-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer maintained at the proper concentration. observed 3 sanitizer buckets at server stations with quat read at about 50 ppm. cdi-- pic discarded sanitizer and made a new bucket. repeat. |
| 2016-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of buckets in salad area. facility made major improvments in regards to wet stacking and implemented proper air drying. no points deducted. repeat. |
| 2016-01-04 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed un-shielded lights in the grill area and in the produce area.6-501.14 change the filters and clean the int |
| 2015-12-17 |
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 dishwasher handle dirty dishes and proceed to stack clean dishe |
| 2015-12-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw fish in fish cooler. also observed raw chicken stored above bacon and raw beef in walk in cooler. cdi-- storage order rearranged. repeat. |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many soiled utensils inculding but not limited to knives, metal pans, plastic buckets, serving spoons, the lettuce cutter, and the cotton candy machin |
| 2015-12-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed grilled chicken with a recorded final cook temperature of 150. chicken must be cooked to a final cook temoperature of |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, pizza sauce, and pepperoni all with a recorded temperature of less than 45f. after a thermometer was placed in unit and check 15 minutes later, the thermometer read 50f |
| 2015-12-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed food on salad line that was |
| 2015-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a container of powered cleaner that was unlabeled. cdi-- label provided. no points deducted. |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several food items (see chart) that was being hot held at a temperature of less than 135f. cdi-- all food items were voluntarily discarded. |
| 2015-12-17 |
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 a pitcher of water with utensils stored in them. the water was recorde |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins, plastic bins, and cups. repeat. |
| 2015-12-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed some plastic bins and customer plates that were chipped and broken. cdi-- items |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed metal pans, plastic bans, plastic bins, and salad containers with sticker residue on them. also observerd rusted and worn out shelving and dish was |
| 2015-12-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee sweater hanging on hot water tank near dishwasher. repeat.6-501.14 change the filters and clean the intake and exhaust air du |
| 2015-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on a prep table and in a container of soap. wiping cloths shall only be stored in sanitizer.3-304.14(d) maintain dry wiping cloths free of visible debris a |
| 2015-12-10 |
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 diced tomatos and cut melons at salad bar that were both held at about 50f |
| 2015-12-10 |
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 employee wash hands and touch facuet, thus re-contaminating hands in the proccess. cdi- |
| 2015-12-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw broccoli, squash, and cucumbers stored over ready to eat produce in walk in cooler. cdi-- order rearranged. |
| 2015-12-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils such as serving spoons, knives, and ice scoops that were soiled with food debris. also observed some food contact eqiupment such a |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed an open can of minced ginger that was being stored at room temperature. container said to refrigerate after openin. cdi-- pic voluntarily discarded can. |
| 2015-12-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed the wrong start and end tim |
| 2015-12-10 |
39 |
3-304.14(b). hold wiping cloths in sanirtizer maintaied at the correct concentration. observed three buckets of sanitizer read at 0 and 50ppm quat. cdi-- pic discarded sanitizer and re-made buckets. |
| 2015-12-10 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste basket at handwash sink in meat room and one stall in women's restroom.5-501.17 provide a covered waste bin in female restrooms. two stalls in women's rest room |
| 2015-12-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed multiple chipped and damaged cutting boards.4-501.11 maintain equipment in good repair. observed damaged fryer baskets and damaged gaskets in |
| 2015-12-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fans, dusty shelving, and worn out and chipped dishmachine racks. |
| 2015-12-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipe leaking that connects hot water to nozzle. also observed sink at front beverage station that was loose and not securely fastened. |
| 2015-12-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed broken and damaged tiles on the floor as well as heavy tile grout build-up thoroughout the facility. observed stained, da |
| 2015-12-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an emloyee beverage and personal cell phone stored on prep table.6-501.14 change the filters and clean the intake and exhaust air ducts s |
| 2015-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins, plates, and drinking cups. repeat. |
| 2015-08-12 |
53 |
repeat violation 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 general cleaning need on and |
| 2015-08-12 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the meat room walk in cooler door and the reach in cooler by the burger station. replace gaskets. |
| 2015-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed trays, cups and pans stacked wet |
| 2015-08-12 |
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 the hand part of tongs directly on top of salad and strawberries. kee |
| 2014-12-22 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain equipment and utensils in good repair. equipment and utensils must be made of smooth and easily cleanable materials. observed 2 |
| 2014-12-22 |
42 |
. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c(b) clean equipment and utensils shall be stored as specified under ΒΆ (a) of this section and shall be stored: (1) in a self-draining position th |
| 2014-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed majority of equipment in kitchens and stations with food debris and residue on exteriors.observed multiple gaskets on refrigerators and hot holding |
| 2014-12-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p 3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pgeneral comment'before facili |
| 2014-12-22 |
53 |
-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors, walls and ceilings of kitchen to be in need of better cleaning (especially under and behind kitchen equipment i |
| 2014-12-22 |
51 |
5-501.17 provide a covered waste bin in female restrooms.general commentuncovered receptacles in womens restroom. provide covers |
| 2014-08-21 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors, walls and ceilings of kitchen to be in need of better cleaning (especially under and behind kitchen equipment |
| 2014-08-21 |
52 |
5-501.15 outside receptaclesgeneral comment(b) receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and |
| 2014-08-21 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces clean and free of dirt and debris.observed several refrigeration gaskets throughout kitchen and workstations with food debris present. clean gaskets thoroughly /observed numerous refriger |
| 2014-08-21 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain equipment and utensils in good repair. equipment and utensils must be made of smooth and easily cleanable materials. observed 2 |
| 2014-08-21 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking.observed numerous metal and plastic pans stored as clean and tightly stacked while still wet. |
| 2014-08-21 |
37 |
3-305.11 food storage-preventing contamination from the premisesgeneral comment***keep all food items covered when in storage and not actively cooling*** |
| 2014-03-10 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentmaintain equipment and utensils in good repair. equipment and utensils must be made of smooth and easily cleanable materials.observed 2 d |
| 2014-03-10 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces clean and free of dirt and debris.observed several refrigeration gaskets throughout kitchen and workstations with food debris present. clean gaskets thoroughlyobserved numerous refrigerati |
| 2014-03-10 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking.observed numerous metal and plastic pans stored as clean and tightly stacked while still wet. |
| 2014-03-10 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors, walls and ceilings of kitchen to be in need of better cleaning (especially under and behind kitchen equipment |
| 2013-08-21 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors, walls and ceilings of kitchen to be in need of better cleaning (especially under and behind kitchen equipment in hard-to-reach areas); repeat physical faci |
| 2013-08-21 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed exteriors of kitchen equipment throughout facility to be soiled with greasy residue and debris. observed soiled gaskets on |
| 2013-08-21 |
45 |
non food contact surfaces of equipment or utensils must be smooth and easily cleanable. observed numerous rusted or peeling shelving racks throughout facility. professionally re-coat or replace. |
| 2013-08-21 |
41 |
general commentobserved ice scoop holder for ice machine in kitchen to be peeling and collecting sticky residue. replace ice scoop holder |
| 2013-08-21 |
14 |
keep food contact surfaces clean to sight. ensure high temp dish machine is correctly sanitizing.observed food debris on blades of hand operated meat tenderizer. observed high temp sanitizing dish machine not reaching 180f. cdi by re-washing meat tenderiz |
| 2013-08-21 |
11 |
general commentobserved 2 cans with dents along top seams. cdi by pic removing cans and marking them for credit return. |
| 2013-08-21 |
8 |
general commentobserved handsink at produce without sufficient hot water pressure flow. vr to ensure handsink is repaired. |
| 2013-08-21 |
6 |
observed dish machine operator handle dirty dishes and wash hands with sanitizer before handling clean dishes. cdi by pic informing operator to wash hands properly at handsink in between handling dirty and clean dishes. |
| 2013-04-23 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed split/torn gaskets on refrigeration and hot holding units throughout entir |
| 2013-04-23 |
45 |
general comment(a) utensils shall be maintained in a state of repair or condition that complies with the requirements specified under parts 4-1 and 4-2 or shall be discarded. observed a few utensils with badly melted/damaged handles. replace |
| 2013-04-23 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed exteriors of kitchen equipment throughout facility to be soiled with greasy residue and debris. observed soiled gaskets on |
| 2013-04-23 |
53 |
physical facilities shall be maintained in good repair. observed chipped/missing floor tiles in numerous areas of kitchen. replace/repair floor tiles |
| 2013-04-23 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors; walls and ceilings of kitchen to be in need of better cleaning (especially under and behind kitchen equipment in hard-to-reach areas) |
| 2013-03-07 |
37 |
general commentexcept for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; |
| 2013-03-07 |
54 |
general comment(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed some slight dust build-up on overhead ventilation guard near dry storage shelving. |
| 2013-03-07 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors; walls and ceilings of kitchen to be in need of better cleaning (especially under and behind kitchen equipment in hard-to-reach areas) |
| 2013-03-07 |
53 |
physical facilities shall be maintained in good repair. observed chipped/missing floor tiles in numerous areas of kitchen. replace/repair floor tiles |
| 2013-03-07 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed exteriors of kitchen equipment throughout facility to be soiled with greasy residue and debris. observed soiled gaskets on |
| 2013-03-07 |
45 |
equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. re-attach gasket around ice machine door at left drink server station. |
| 2013-03-07 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed split/torn gasket on pizza station prep unit. replace gasket |
| 2013-03-07 |
42 |
air dry all utensils completely before tight stacking. observed stack of metal and plastic food containers stacked tight while wet. |
| 2013-03-07 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved food debris on can opener blade at vegetable station. cdi by pic returing can opener to dish machine for washing. |
| 2012-12-07 |
22 |
observed needing to lable holding area as well as display area to reflect same time when using time as a public health control |
| 2012-12-07 |
42 |
observed many items stacked wet in dish room. pans/utensils shall be air dried prior to nestiing/stacking. |
| 2012-12-07 |
45 |
observed torn gaskets on many of the coolers and walkins; need to repair prep sink (basin spliting from dain board); some shelving needing to be replaced |
| 2012-12-07 |
21 |
observed ready to eat items needing to be date marked. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; p |
| 2012-12-07 |
53 |
observed general cleaning needed throughout; also observed some ceiling tiles needing replaced or repaired. observed tile damage to floor througout kitchen which can hinder proper cleaning |
| 2012-12-07 |
54 |
observed many vent returns needing to be clean and dusted to include restrooms. |
| 2012-12-07 |
47 |
all equipment needs to be throughly cleaned. shelving in walkin cooler need to be pressure washed including meat room. clean out all gaskets and tracks for gaskets. |
| 2012-12-07 |
6 |
observed employee pushing dispencer lever for towels after hands were washed. dispense towels before washing hands to keep from recontaminatiing hands. to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable |