| Violation Date |
Code |
Description |
| 2018-05-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed tile in front of frier broken and in disrepair. |
| 2018-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2018-05-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two buckets of sanitizers not labeled. cdi buckets labeled. |
| 2018-05-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces. |
| 2018-05-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored directly above open customer food items. cdi beverage voluntarily discarded. |
| 2017-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed builed-up on shelving in walk-in cooler. |
| 2017-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying racks. |
| 2017-10-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with less than 200ppm quat sanitizer. cdi-buckets corrected to required concentration. |
| 2017-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half and half and slawholding in prep line cooler above 45f. cdi items voluntarily discarded.. |
| 2017-02-09 |
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 on walls and fan grate of walk-in cooler. |
| 2017-02-09 |
45 |
4-501.11 maintain equipment in good repair. observed heat lamp not working in hot holding unit. ensure lamp is working to provide adequate hot holding. |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed broccoli, tartar sauce, shredded cheese and slaw holding in prep line cooler above 45f. cdi items voluntarily discarded.. |
| 2017-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili and chicken nuggets holding below 135f (see temperature chart). cdi-chili reheated to 165f. nuggets voluntarily discarded. |
| 2017-02-09 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water at all sinks below 100f. cdi-pic activated a switch and all water temperatures rose to the required temperature. ensure hot water is available at all times. |
| 2016-09-29 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed three containers of lettuce prepared at 9:15am above 45f after 4 hours. cdi lettuce voluntarily discarded. verifica |
| 2016-09-29 |
31 |
j; 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 lettuce cooling in bulk using large plastic containers tightly covered |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed broccoli and slaw holding in prep line cooler above 45f. cdi items voluntarily discarded. |
| 2016-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-06-15 |
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 accumulation in upright freezer. |
| 2016-06-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of degreaser stored above drainboard of 3 compartment sink. cdi moved to designated chemical storage area. |
| 2016-06-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed microbial build-up inside nozzles of tea dispensers. cdi by wash, rinse, and sanitize. |
| 2016-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surface and inside upright salad cooler above salads. cdi by storing beverages in a safe location below work surfaces. |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 5 pans of lettuce on prep line 49-56f. cdi lettuce was moved to walk-in to rapidly cool. |
| 2016-02-22 |
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 cheese holding on tphc, ti |
| 2016-02-22 |
31 |
j3-501.15 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 lettuce cooling tightly covered in plastic containers. cdi lettuce was |
| 2016-02-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee at sandwich prep station wearing watch and jeweled rings. 2-402.11 use head coverings, beard guards and clothing to restr |
| 2016-02-22 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed facility actively washing dishes in wash solution at 103f. cdi water drained and refilled at prope |
| 2016-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside coolers collecting food debris. |
| 2016-02-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles in front of 3 compartment sink. repeat violation. |
| 2015-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce spinner stored as clean with lettuce inside. cdi lettuce spinner taken to dish. 4-602.11 clean the equipment and utensils used with nontcs f |
| 2015-09-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce at 49-56f. pic stated lettuce was prepared at 7am. cdi lettuce was discarded. |
| 2015-09-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce at 49-56f. pic stated lettuce was prepared at 7am. lettuce was i |
| 2015-09-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in reach-in cooler near drive thru. |
| 2015-09-14 |
38 |
4-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. repeat violation. |
| 2015-09-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed 2 large stacks of cups stored with lip pieces unprotected. |
| 2015-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gasket collecting food and drink residue. |
| 2015-09-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing grout between tiles in several areas of kitchen.6-501.11 floors, walls, and ceilings including the attachments suc |
| 2015-09-14 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer solution soiled. |
| 2015-04-24 |
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 multiple heat lamps over nugget storage peeling today- replaced during inspection. |
| 2015-04-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food service workers with no hats, visors, or hairnets on today. |
| 2015-04-24 |
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 salad mix that was to be cooled in a very deep portion inside of a tightly |
| 2015-04-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili on the steam table at 125f today- reheated to 165f on the stove to correct.3-403.11 (c ) reheat commercially processed, ready-to-eat food to 13 |
| 2015-04-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer at 50ppm today in the sink and buckets. pic repaired dispenser and refilled all buckets- resanitized dishes that were drying as well. |
| 2015-01-08 |
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 crack on the inside of the salad mixer making it hard to clean. pic agreed to |
| 2015-01-08 |
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 lettuce that was near the end of its cooling time and still was at 54f tod |
| 2015-01-08 |
8 |
. 5-202.12 provide at least 100f water at handsinks.-pf observed handsinks in both restrooms at <100f today( see chart). vr in 10 days. |
| 2014-08-08 |
20 |
observed lettuce holding at >45f today on the make line. store potentially hazardous foods at 45-41f or less. top of product moved below to quickly chill down.tilt procedure emailed to manager as another option on this product.3-501.16 |
| 2014-08-08 |
43 |
clean lid storage rack at the drive through. store single use articles on a clean surface.4-903.11 |
| 2014-02-27 |
6 |
observed an employee today fail to wash exposed arms when washing hands. pic will review this with staff along with turning off the water with a papertowel after washing hands.2-301.12 |
| 2014-02-27 |
20 |
observed leaf lettuce stored on the make line at >45f today. product was stacked too high. top portion was moved to the cooler to quickly chill down today.3-501.16 |
| 2014-02-27 |
31 |
observed large containers of leaf lettuce and iceberg lettuce cooling in the wic today in plastic containers that were tightly covered. use approved cooling methods such as addding ice, thin portions, uncovering, put on ice, etc.lettuce broken down into |
| 2014-02-27 |
43 |
observed drink lids stored under the handsink drain pipe today- moved to correct. do not store food, single use articles, food contact surfaces, or clean linens under drain pipes.4-903.11 |
| 2014-02-27 |
46 |
observed dish wash water at 100f today. maintain soapy dish water at 110f or more. hot water rerun today to correct.4-501.19 |
| 2013-10-09 |
26 |
7-102.11 common name-working containersobserved two large spray containers not labeled today. labeled during inspection. keep chemicals labeled accurately. |
| 2013-06-25 |
2 |
all employees must know the big five illnesses as discussed. handout provided today. facility is currently excluding employees when required and only allowing them back to work with a doctor's note- 24 hours without symptoms would be acceptable as well. |
| 2013-06-25 |
41 |
keep utensils stored on a clean surface. observed build-up today on the ice scoop holder- sent to be washed today. |
| 2013-06-25 |
31 |
observed numerous salads tightly stacked inside the small cold unit and the 1 door stand-up ri cooler. due to this product being tightly covered in a plastic container; being stacked together; and in such small cold holding units; they will not cool prop |
| 2013-06-25 |
22 |
according to the approval/procedures sheet onsite; sliced cheese must be timed and temp. checked/logged. observed sliced cheese stored at 51f today and it was not timed and had not been logged today. discussed needed corrections with pic and put an accu |
| 2013-06-25 |
14 |
food contact surfaces must be clean to sight and touch. observed the start of growth inside the ice machine today. clean the ice machine door/door hinges more thouroughly-buildup today. clean and sanitized today by staff. |
| 2013-06-25 |
6 |
wash exposed arms when washing hands. observed employees turning off the water with their barehands after washing hands- use a papertowel rather than bare hands. |
| 2013-01-24 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed multiple foods oput of date in walk in cooler. cdi- corrected through instruction |
| 2013-01-24 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ยง 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-01-24 |
22 |
rules require food held using tphc to have written procedure for that process. observed pic could not produce any such written procedure. cd corrected through instruction |
| 2013-01-24 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |