| Violation Date |
Code |
Description |
| 2018-04-27 |
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 paper towel dispenser in front prep station broken. paper towels were provid |
| 2018-04-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy on site. cdi policy emailed to pic. verification required. \ |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed a broken nozzle and the washer missing on the sprayer hose at the 3 compartment sink. |
| 2017-05-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large bag of potatoes stored directly on the floor. cdi-product placed on shelf. |
| 2017-05-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black and pink build-up on deflector inside ice machine. |
| 2016-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack. |
| 2016-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed qac based sanitizer less than 200ppm. cdi sanitizer replaced and tested at proper concentration. |
| 2016-09-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee drinking from personal drink, return to food preparation without washing hands prior. cdi employee washed hands, contaminated food voluntarily discarded. |
| 2016-05-13 |
48 |
5-103.11 capacity-quantity and availability - pf. observed no cold water provided at handsink in back prep area. |
| 2015-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket <150ppm. cdi bucket refilled to proper concentration. |
| 2015-02-03 |
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 hotdogs just opened on this day but they had an expiration date >7days on the label. discus |
| 2015-02-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved onions holding hot at <135f today. onions reheated on the grill to 176 today to correct.tilt/tphc given as an option on this product as well. |
| 2014-10-09 |
47 |
clean spray arms and equipment wheels.4-602.13 |
| 2014-10-09 |
22 |
use timer or other means to keep track of 2 hour french fry hold time.observed no timer being used today. fries timed during inspection,.3-501.19 |
| 2014-06-17 |
36 |
observed flys in facility today. work with pest management to control this issue. recommend fly fans/fly lights and cleaning floor drains.corrected by instruction.6-501.111 |
| 2014-06-17 |
37 |
do not store handles in food to prevent contamination.observed mushroom handle stored in food today. picked up so the handle extended out of the product.3-307.11 |
| 2014-06-17 |
45 |
observed the wic leaking today- repair. no food was being contaminated during inspection- be sure to keep storage away from leak until repair can be made.4-501.11 |
| 2014-01-09 |
26 |
store chemicals below and/or seperate from all food, single use items, clean linen, and food contact surfaces. observed papertowels stored directly next to chemicals. papertowels moved to the top shelf during inspection to correct. 7-201.11 |
| 2014-01-09 |
8 |
100f water must be supplied to all handsinks. observed back handsink with only cold water supplied today. verification of correction in 10 days.5-205.11 |
| 2014-01-09 |
6 |
wash hands for 15-20 seconds, along with exposed arms before rinsing. observed a very brief handwash today and the employee failed to wash exposed arms. employee rewashed to correct and discussed proper handwash with pic.2-301.12 |
| 2013-09-13 |
45 |
4-501.11 good repair and proper adjustment-equipmentobserved the back handwash sink spigot leaking today- repair. |
| 2013-09-13 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved a lidded employee drink stored on the prep sink drain board today while uncovered potatoes were being soaked in the sink. store employee drinks below all food prep surfaces to avoi |
| 2013-09-13 |
22 |
3-501.19 time as a public health controlobserved french fries that had been cooked once and not held hot at 135f today. these are to be timed but there was no way to keep time except via the clock on the wall. chef must use a method other than keeping |
| 2013-09-13 |
2 |
2-103.11 (m) person in charge-dutiesemployees must know the big five illnesses that have to be reported to the pic if they are ever diagnosed or exposed to one of the five. observed staff unsure of the big five today. recommend posting employee health p |
| 2013-05-20 |
45 |
repair leaking handsink upfront. |
| 2013-05-20 |
43 |
keep single-use articles stored where they cannot become contaminated. observed papertowels stored next to cleaner concentrate today(store with more seperation or above chemicals). observed napkins near handsink up front that had splash on them(they wer |
| 2013-05-20 |
22 |
count down timer that is listed in the tilt procedures was not in place today. use this timer or another way to keep track of time on fries rather than depending on the chef to time in their head. |
| 2013-05-20 |
2 |
all employees must know the big five illnesses as discussed. handout onsite today- corrected during inspection. |
| 2013-01-11 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-01-11 |
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 |
| 2013-01-11 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification present. cdi- corrected through instruction; will |