| Violation Date |
Code |
Description |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. |
| 2018-11-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one container of cleaner stored improperly in back of kitchen. cdi by removal to proper storage location. |
| 2018-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one item in flip top cooler measuring above 45f. cdi by voluntary discard. improvement noted. |
| 2018-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets and floor of reach in cooler. |
| 2018-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. |
| 2018-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers above three comp sink. |
| 2018-05-22 |
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 lettuce from previous day with no date label. cdi by properly dating. |
| 2018-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top cooler measuring above 45f. all items were over stacked and the measurement was taken near top. items measured at proper temperature below fill line. c |
| 2018-05-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored over ready to eat ham in reach in cooler. cdi by correcting storage order. |
| 2017-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing wiping cloth in handsink. cdi by intervention and education. |
| 2017-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed container stored as clean with stickers and sticker residue present. cdi by removal for recleaning. |
| 2017-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili, gravy and eggs holding at less than 135f. cdi by reheat of gravy and chili and voluntary discard of the eggs. reheat temps in the log. |
| 2017-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham measuring more than 45f. cdi by removal to cooling unit for rapid cooling. cooling temp in the log. |
| 2017-11-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with no lid. lid appears to have been damaged from emptying. |
| 2017-11-30 |
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 probed thermometer onsite during inspection. vr 12/10/2017 |
| 2017-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in gaskets of reach in cooler. |
| 2017-11-30 |
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 time marking on raw eggs |
| 2017-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham and lettuce in cold holding measuring above 45. cdi by discarding the ham and removing lettuce to walk in to rapidly cool. |
| 2017-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean above 3 comp sink with visible debris. cdi by removal for recleaning. |
| 2017-05-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths sitting on top of milk containers in dish area. cdi by removal to proper storage location. |
| 2017-05-12 |
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 eggs with not time stamp fo |
| 2017-05-12 |
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 shelving above 3 comp sink. |
| 2017-05-12 |
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 debris build up on walls and floors throughout f |
| 2017-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of several containers in the dish area. cdi by unstacking to allow proper air drying. |
| 2016-11-18 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed high temp dish machine reaching 157 degrees f. facility is approved to wash in machine and sanitizer for today. if unit is not able to be fi |
| 2016-11-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed one damaged floor tile sand sever areas of low grout in cook line floor. |
| 2016-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris collecting around waffle irons, repeat. |
| 2016-11-18 |
45 |
4-501.11 maintain equipment in good repair.observed wire for waffle iron with insulator damaged near plug. (grey wire) |
| 2016-11-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several flies in facility. |
| 2016-11-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thin probe metal stem thermometer. |
| 2016-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved make table items out of temperature. cdi - moved to walkin for cooling, table was made up fresh one hour before inspection. |
| 2016-11-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed raw animal food stored above uncooked ham in refrigerator next to cook line. cdi - storeage order corrected |
| 2016-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bread cart blocking handwashing sink. cart removed by employee. insure that sinks are always accessible for handwashing. |
| 2016-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a greasy spoon stored as clean, observed cutting board stored with debris on the rear side. inmsure these items are thoroughly cleaned before storage |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans. items should be allowed to air dry after the wash/rinse/sanitize process. |
| 2016-06-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2016-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact build up inbetween and on the sides of equipment. |
| 2016-06-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed two non-nsf can openers. facility should only use nsf approved equipment.4-501.11 maintain equipment in good repair. obs |
| 2015-07-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy hot holding below 135f. this has been mentioned on several inspections in the past. facility must change gravy hot holding procedures or permit action may be taken. v |
| 2015-07-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, lettuce, tomatoes, boiled eggs, milk, cheese and creamer holding in 4 door and flip top coolers above 45f. cdi items discarded. verification required. repeat violation. |
| 2015-07-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black residue. 4-501.114 maintain sanitizer at correct concentrations. -p observed 2 sanitizer buckets at <50ppm. cdi |
| 2015-07-01 |
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 cut lettuce in 4 door cooler not date marked. cdi item labeled. |
| 2015-07-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee change gloves and task without washing hands prior. cdi by instruction. |
| 2015-07-01 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at handwashing sink near dish machine. |
| 2015-07-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 1 sanitizer bucket not labeled. cdi bucket labeled. |
| 2015-07-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed rte ham stored in direct contact with raw country ham. |
| 2015-07-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 3 food employees wearing watches. observed one employee wearing several rings. |
| 2015-07-01 |
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 whisk used for grits stored in standing water at 62. |
| 2015-07-01 |
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 a broken container holding meat in 4 door cooler. 4-501.11 maintain equipment in |
| 2015-07-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease residue throughout facility. observed food residue on walk-in cooler floor. |
| 2015-07-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in 4 door cooler. |
| 2015-07-01 |
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 grill, dish machine and in dry sto |
| 2015-07-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed 2 employee purses stored in direct contact with customer items. 6-202.11 shield the lights or provide shatter-resistant bulbs in areas |
| 2015-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris around lid of flip top cooler, under grill, around light sockets and henges of equipment. |
| 2015-01-27 |
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 several broken and chipped plates. cdi plates discarded.4-501.11 maintain equip |
| 2015-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuce above 45f in flip top cooler. cdi items were discarded. |
| 2015-01-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching proper final rinse temperature. cdi 3 comp sink set up. verification required on 2/6/15. |
| 2014-07-31 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. a handsink shall not be used for purposes other than handwashing. observed employee dumping a drink in handsink. observed another employee wash ham in handsink. all food preparation sha |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. cut tomatoes and cheese in cold hold |
| 2014-07-31 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry pans before stacking. numerous pans and plastic containers stacked without air drying. |
| 2014-07-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed split gaskets on several coolers throughout facility. replace gaskets. observed rusted shelves in several coolers throughout facility. replace/resurface shelves. |
| 2014-07-31 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed food debris in several gaskets. observed grease and food debris on toasters. |
| 2014-07-31 |
51 |
5-501.17 toilet room receptacle, covered - c. a covered receptacle shall be provided in women's restroom. observed no covered trash can in women's restroom. |
| 2014-07-31 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be maintained in good repair. observed broken tiles in front of dish machine holding water. repair/replace tiles. |
| 2013-11-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed heavy build up on the floor and debris under cook line equipment. also noted dust on the wall behind ice machine and on the ceiling around vents. |
| 2013-11-20 |
52 |
5-501.13 receptacles - c observed dumpster leaking liquid waste. call provider for replacement dumpster. |
| 2013-11-20 |
47 |
4-602.13 nonfood contact surfaces - c observed build up/debris on the walk-in cooler door and handle, fan guards inside the walk-in cooler, bottoms of refrigerators, exterior surfaces of equipment, shelving and inside drawers under grill. |
| 2013-11-20 |
45 |
4-101.11 characteristics-materials for construction and repair - p observed orange home depot buckets used for ice. provide documentation that these are food grade containers or discontinuing using these buckets. |
| 2013-11-20 |
34 |
4-302.12 food temperature measuring devices - pf observed bi-metallic probe thermometer not capable of measuring thin foods such as meat patties. instruction provided. |
| 2013-11-20 |
26 |
7-102.11 common name-working containers - pf observed no labels for sanitizer containers. instruction provided. |
| 2013-11-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed build up in the prep sink, 3 comp sink and the ice scoop. all utensils should be cleaned at least every 4 hours.4-501.112 mechanical warewashing equipment |
| 2013-11-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed hamburgers stored over steaks in the prep refrigerator. store according to final cook temperatures hamburgers 155f and steaks 145f, storage corrected. refer to fo |
| 2013-04-22 |
8 |
observed a spoon in the handwash sink by the entrance to the klitchen. handwash sinks must be maintained accessible; clean; and ready for use at all times. (a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 2013-04-22 |
4 |
observed employee drink stored on the prep counter. employee drinks must be kept on a lower shelf in a place that will not contanitate. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designat |
| 2013-04-22 |
14 |
observed dish machine not reaching sanitizing temperatures as indicated by thermo lable and min/max thermometer. highest temperature reach on min/max thermometer was 157f. this is a repeat violation. manual sanitizing must be done at the 3 bay sink till t |
| 2013-04-22 |
20 |
observed eggs stored over the grill area at 76f. eggs voluntarily discarded. potetntially hazardous foods mustr be kept at a temperature specified in the following: (a) 5°c (41°f) or less; p or(b) 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existin |
| 2013-04-22 |
47 |
observed the bottom of the upright cooler by the ice machine accumulating condensation. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-04-22 |
53 |
observed the floors in the walk-in accumulating debris and blood stained. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-04-22 |
39 |
observed wet wiping cloths not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501 |
| 2013-04-16 |
6 |
observed emnployee changing gloves without washing their hands. corrected by instruction. hnads must be washed before donning gloves for working with food. |
| 2013-04-16 |
14 |
observed dish machine not reaching sanitizing temperatures as indicated by thermo lable and min/max thermometer. highest temperature reach on min/max thermometer was 157f. this is a repeat violation. manual sanitizing must be done at the 3 bay sink till t |
| 2013-04-16 |
14 |
observed pans stored over the 3 bay sink as cleaned; with food debris. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-04-16 |
19 |
observed bisquit gravy hot held at 112f. gravy voluntarily discarded. this is a repeat violation and the third time in a row it occurs. except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 |
| 2013-04-16 |
26 |
observed sanitizer pans not labeled. this is a repeat violation. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name o |
| 2013-04-16 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |
| 2013-04-16 |
47 |
observed the counters by the prep area with food debris; the exterior of the soda surfaces of the soda with residue and the bottom of the upright cooler by the ice machine accumulating condensation. |
| 2013-04-16 |
49 |
observed backflow device missing from the can wash area. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb |
| 2013-04-16 |
51 |
observed the bathroom door not self closing. except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall; a toilet ro |
| 2013-04-16 |
53 |
observed the floors in the stock room and the walk-in accumulating debris. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-04-16 |
39 |
observed wet wiping cloths not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501 |
| 2012-11-20 |
14 |
observed dish machine not reaching sanitizing temperatures as indicated by thermo lable and min/max thermometer. except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters |
| 2012-11-20 |
19 |
repeat: observed bisquit gravy hot held at 98f. gravy voluntarily discarded. this is a repeat violation which; if noted again; may result in a full deduction of points taken. except during preparation; cooking; or cooling; or when time is used as the publ |
| 2012-11-20 |
20 |
repeat: observed several potentially hazardous food items cold held above 45f in the 4 door upright cooler in front of warewash area and the flip top cooler next to the grill. the 4 door cooler appears to not be holding temperature. items in that cooler m |
| 2012-11-20 |
21 |
observed no date marking of ready to eat potentially hazardous foods. |
| 2012-11-20 |
26 |
observed sanitizer pans not labeled. sanitizer labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the mate |
| 2012-11-20 |
39 |
observed wet wiping cloths in use and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2012-11-20 |
41 |
observed knife stored between the prep counter and toaster and another knife stored in top of the soiled corner of the flipt top cooler. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on a clean p |
| 2012-11-20 |
45 |
observed torn gaskets in the 4 door cooler that was having trouble holding temperature. this is a repeat violation which; if noted again; may result in a full deduction of points taken. equipment components such as doors; seals; hinges; fasteners; and kic |
| 2012-11-20 |
54 |
observed supply and return vents collecting excessive dust over the dish area; in the bathrooms; back dry goods room; and observed dusty cooler grates in the walk-in cooler. intake and exhaust air ducts shall be cleaned and filters changed so they are not |
| 2012-11-20 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-11-20 |
34 |
observed the only stem thermometer available; measuring 28f ice an ice bath. thermometer recalibrated. food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. |
| 2012-11-20 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |