| Violation Date |
Code |
Description |
| 2018-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on coolers throughout facility. observed damaged shelving in reach in cooler. |
| 2018-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored in flip top cooler measuring above 45f. cdi by removal of items to walk in cooler to rapidly cool. |
| 2018-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked frozen sausage thawing in walk in cooler under raw beef tips. cdi by removal to proper storage location. |
| 2018-08-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating in kitchen area at beginning of inspection. cdi by education by ehs. |
| 2018-01-09 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on handles of reach-in 4-door freezer. observed build-up on hood system at back cook area. |
| 2018-01-09 |
42 |
general comment: 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked at back of kitchen. |
| 2018-01-09 |
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. - 0.5 pts. observed a pan of cube steak and turkey covered and cooling in large b |
| 2018-01-09 |
21 |
general comment: 0 pts -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 a pan of cube steak and a pan of turkey that was prepared on sunday without a date. cdi: proper dates prov |
| 2018-01-09 |
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 - 1.5 pts. observed a pan of cube steak holding in walk-in cooler at 53f that had cooled improperly from yesterday. cdi: product was |
| 2018-01-09 |
4 |
repeat: 1 pt -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. only one employee drink stored on prep surface at back kitchen area. cdi: drink was relocated. |
| 2017-07-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 1 pt.observed employee drinks stored above food contact surfaces on cook line, back prep area, and dry good shelf. cdi: all drinks discarded. |
| 2017-07-24 |
7 |
general comment: 0 pt.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved owner touching food with back of bare hand to check temperature. cdi: directed to use |
| 2017-07-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- 1.5pt. observed raw london boil and pork stored above ready to eat foods including cooked bbq inside walk-in cooler. cdi: all foods rearranged and rte foods moved to top.3-302.11(a) separa |
| 2017-07-24 |
26 |
general comment: 0 pt.7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pfobserved two chemical bottles not labeled. cdi: labeled during inspection. |
| 2017-07-24 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored on cook line counter not in use. observed wiping cloths hanging from cook's apron. |
| 2017-03-16 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed torn cooler and freezer gaskets. |
| 2017-03-16 |
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 plastic containers and lids on back shelf stored with sticker residue. observed ice scoop and large mixing utensils store |
| 2017-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths laying on cook line and back prep table not in use. |
| 2017-03-16 |
35 |
repeat:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed squeeze bottles and spices not labeled on cook line and some dry good containers at back not labeled. |
| 2017-03-16 |
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. -pfobserved items including salad mix and tomatoes being prepared and placed directly i |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shell eggs on cook line in ice bath at 66f, pancake mix on bottom shelf in ice bath at cook line at 48f, and hash browns in ice bath on cook line at 53f. it was determined that i |
| 2017-03-16 |
6 |
general comment:2-301.14 wash hands after activities that contaminate them. -pobserved employee blow into gloves before putting them on without washing hands. cdi: discussed with pic; hands properly washed.2-301.14 wash hands after handling soiled equipm |
| 2016-10-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw/unwashed cabbage heads stored over various rte items in the walk in cooler. insure that raw produce is kept separate from any ready to eat products. do not store raw produce |
| 2016-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several scoops with dried food debris underneath the metal scoop apparatus. insure that scoops are thoroughly cleaned and inspected after cleaning. |
| 2016-10-10 |
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 facility holding a butter/m |
| 2016-10-10 |
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 several unlabelled sauce/squeeze bottles of food product unlabelled in the kitchen area. |
| 2016-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on the exterior of several repurposed mayonnaise containers. insure that sticker debris is removed from all items during the wash/r |
| 2016-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones and other items interspersed throughout the kitchen. insure these items are kept collected and orderly stored away from any |
| 2016-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep surfaces in the kitchen aras. insure that wet wiping cloths are stored in a bucket or container of sanitizer. |
| 2016-06-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of flour stored on the floor of the dry storage area. item moved to a rack. |
| 2016-06-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several pans of lunch meat in the walk in cooler, and one pan of meat based sauce dated for 8 days prior to inspection. sandwich m |
| 2016-03-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fish freezer with debris on the racks, dry storage racks accumulating dust/debris. observed several pan lids with date marking stickers on the top, |
| 2016-03-11 |
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 multiple instances of scoops stored inside of the product, and a bowl |
| 2016-03-11 |
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 two large dry good storage containers unlabelled under the slicer area. |
| 2016-03-11 |
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 chili dated 2/25/16 in the walk in cooler. item contained cooked meat and vegetables. item had exceeded its discard date and was |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of mayonaise labelled with refrigerate after opening in the dry goods area. item had been opened and was in use, with interior temperature greater than 45f. the re |
| 2016-03-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed items being stored in reused food containers without lids in the multiple freezer units in the facility. food in storage must be kept covered to pre |
| 2015-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser bottles unlabelled in pic office. insure all containers of chemicals are labelled in the facility. |
| 2015-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of flour stored on the floor of the rear kitchen area. cdi by pic moving items. |
| 2015-12-18 |
45 |
see above violation. |
| 2015-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth stored on the front prep cutting board. |
| 2015-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. many gaskets in the facility are in need of cleaning. |
| 2015-09-25 |
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 many unlabelled squeeze bottles of sauces and spices in the kitchen area. |
| 2015-09-25 |
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 noodles, tomatoes and lettuce cooling while tightly wrapped in plastic. |
| 2015-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili, grilled onions, and fried chicken hot holding at temperatures less than 135f, as indicated by the temperature chart. insure that all hot holding food is kept above 135f |
| 2015-04-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed breakfast menu missing consumer advisory reminder. cdi ehs edited menu. verification required. |
| 2015-04-08 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf facility is offering taliapa undercooked. facility must provide parasite destruction letter. repeat violation. verification |
| 2015-04-08 |
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 turkey prepared yesterday at 54f in walk-in cooler. cdi turkey discarded. 3-501.14(b) quickly cool tcs foods that are prepa |
| 2015-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham and sausage cold in prep flip top at 52f. cdi items placed in walk-in to rapidly cool. observed pototos in ice bath at 56f. repeat violation. verification required. eh |
| 2015-04-08 |
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 turkey cooling in walk in at 54f. turkey was stored tightly packed and co |
| 2015-04-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready-to-eat meats in walk-in cooler. cdi items rearranged. |
| 2015-04-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip in server area. cdi items covered. |
| 2015-04-08 |
45 |
4-501.11 maintain equipment in good repair. observed spray arm in disrepair at prerinse station of dish machine. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed tartar s |
| 2015-04-08 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen used in direct contact with bacon and livermush. |
| 2015-04-08 |
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 on frier and cooler at breading station. |
| 2015-01-09 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon, white fish and tilapia offered undercooked. operator contacted supplier to obtain parasite destruction letter |
| 2015-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ready-to-eat bacon stored under shelled eggs. cdi bacon relocated. |
| 2015-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage holding on stove below 135f. cdi sausages reheated. |
| 2015-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of potatoes in inadequate ice bath above 45f. cdi ice was added to ice bath. |
| 2015-01-09 |
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 noodles, hot dogs, chili and turkey in walk-in cooler not labeled. cdi items labeled during inspection. repeat violation. |
| 2015-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris. cdi slicer was wash, rinsed and sanitized during inspection. |
| 2015-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. repeat violation. |
| 2015-01-09 |
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 containers. cdi containers discarded. 4-501.11 maintain equipm |
| 2015-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves soiled in dry storage area. |
| 2015-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee items stored in dry storage area. |
| 2015-01-09 |
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 several working containers not labeled. |
| 2014-08-04 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed buildup and food debris on tops/sides of equipment and cooler/freezer gaskets. |
| 2014-08-04 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. test strips shall be provided. observed facility using qac spray bottle sanitizers but only had chlorine test strips for dish machine. operator obtained qac test strips from dish machine vendor durin |
| 2014-08-04 |
45 |
4-205.10 food equipment, certification and classification - c. equipment shall be used according to manufacturer's recommendation. observed glass front cooler rated for the storage of packaged or bottled products only holding potentially hazardous items. |
| 2014-08-04 |
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. |
| 2014-08-04 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution at proper concentration between uses. observed wet wiping cloths on counter. |
| 2014-08-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2014-08-04 |
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. observed raw hashbrowns and diced pot |
| 2014-03-21 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans. observed lettuce cooling in cold holding unit. cdi lettuce was moved to walk-in to cool. |
| 2014-03-21 |
21 |
3-501.17 all potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. as a majority date marking had improved. observed rice and crab mixture needing date marking. cdi items were labeled. |
| 2014-03-21 |
45 |
4-501.11 equipment must be in good repair. observed split gaskets on several units. manager stated he has already contacted repair company. |
| 2014-03-21 |
20 |
3-501.16 (a)(2) all potentially hazardous cold food must be held at or below 45f. observed lettuce, garlic & oil mixture and breakfast potatoes above 45f. items moved to walk-in to cool. explained proper ice bath procedure. |
| 2014-03-21 |
51 |
5-501.17 a covered receptacle must be provided in women's restrooms. observed no covered trash can. |
| 2014-03-21 |
47 |
4-602.13 nonfood contact surfaces shall be clean to sight and touch. observed buildup or debris on the tops/sides of equipment, shelves, cooler/freezer gaskets. |
| 2013-11-15 |
47 |
4-602.13 nonfood contact surfaces - c observed build up or debris on the tops/sides of some equipment, shelves, can rack and cooler/freezer gaskets. also noted caulk behind dish machine and 3 comp sink has turned black. |
| 2013-11-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf all rte (ready to eat) ph/tcs (potentially hazardous/time temperature controlled for safety) food items held for more than 24 hours need to be |
| 2013-11-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw sausage links and livermush stored over cut potatoes in the walk-in cooler. raw pork items moved to a lower shelf. |
| 2013-08-26 |
53 |
6-501.12 cleaning, frequency and restrictions - observed floor drain under prep sink near walk-in in need of cleaning and floors in the outside freezer/ dry storage space. |
| 2013-08-26 |
47 |
4-602.13 nonfood contact surfaces - observed some build up on torn gaskets of coolers, wire shelving in need better cleaning, outside of food containers are greasy and exterior surfaces of cook line with build up present. |
| 2013-08-26 |
31 |
3-501.15 cooling methods - handout provided, see # 18. use ice paddles, ice baths, shallow pans or rapid chill equipment. |
| 2013-08-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer advisory is incorrect on the breakfast and lunch/dinner menu. the menus must container two parts. 1. disclosure - what is being s |
| 2013-08-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking -all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed deli meats, sauces, washed produce and cooked |
| 2013-08-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain fried chicken at least 135f. observed fried chicken at 105f in the hot cabinet. discussed using time as a public health control (tcph) |
| 2013-08-26 |
18 |
3-501.14 cooling - cool rice from 135 to 70 f in two hours and then to 41f in 4 more hours. observed two large plastic covered containers of rice at 80f in the walk-in cooler at 1:30pm. rice was cooked at 10:30am and did not meet cooling parameters so i |
| 2013-08-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - store meats according to final cook temperature. observed pork chops stored under hamburgers in the prep cooler and corn bread stored under pork chops in the walk-in cooler. |
| 2013-05-30 |
1 |
observed no certified food protection manager on site. pic has taken the servsafe course with results to follow. |
| 2013-05-30 |
13 |
observed raw ground beef stored over raw bacon and other sauces. ground beef moved. ensure all animal products are stored according to final cook temperatures. |
| 2013-05-30 |
14 |
observed the sanitizing dsolution in the 3-comp sink measuring less than 50 ppm chlorine as indicated by test strip. chlorine concertration adjusted. ensure chlorine is maintained at 50-100 ppm. |
| 2013-05-30 |
20 |
observed serveral food items stored at greater than 45f. items voluntarily disposed off. potentially hazardous food must be cold held at a temperature specified in the following: (a) 5?c (41?f) or less; or (b) 7?c (45?f) or between 5?c (41?f) and 7?c (45? |
| 2013-05-30 |
21 |
observed incomplete date marking of potentially hazardous foods and foods held with date marking of greater than 7 days. item discarded and date markings corrected. |
| 2013-01-28 |
14 |
observed the interior of the ice machine with mold like build-up; the surfaces of the slicer; stored clean; with food particle; and the can-opener tip soiled. all equipment either cleaned during inspection or taken out of service for cleaning. equipment f |
| 2013-01-28 |
53 |
observed the walk-in freezer floors collecting debris. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-01-28 |
53 |
observed the caulking around the 3-comp sink and prep sinks with mold like buildup. physical facilities shall be maintained in good repair. |
| 2013-01-28 |
47 |
observed the wired shelves of the walk-in cooler with buildup. also observed the bottom shelf of the upright freezer collecting debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residu |
| 2013-01-28 |
45 |
also observed the garket of the upright hot box torn and in disrepair. equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. |
| 2013-01-28 |
43 |
observed 1 stack of single service take out trays stored with food contact surface uncovered/unprotected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- a |
| 2013-01-28 |
42 |
observed wet stacking of pans. this is a repeat violation. after cleaning and sanitizing; equipment and utensils shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and i |
| 2013-01-28 |
39 |
observed wet wiping cloths in use and 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 u |
| 2013-01-28 |
37 |
observed 1 bag of dry pasta knot tied on the dry goods shelf. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-01-28 |
21 |
observed no date marking of potentially hazardous ready to eat foods. 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; |
| 2013-01-28 |
20 |
observed eggs stored on the cook line by the grill at 54f. eggs voluntarily disposed off. potentially hazardous food must be cold held at a temperature specified in the following: (a) 5?c (41?f) or less; or (b) 7?c (45?f) or between 5?c (41?f) and 7?c (45 |
| 2013-01-28 |
13 |
observed a bisquit placed on the serv line counter top for the cook to plate; a cut up onion on the cover of the pan in the flip top cooler; and sliced steak placed on top of it's wrapper unprotected iin the walk-in cooler. corrected by instruction and i |