| Violation Date |
Code |
Description |
| 2018-05-06 |
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 flooring under 3 compartment sink and fryer with |
| 2018-05-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean storage shelving in closet with sticky debris on shevling. observed grease build up on sides of equipment. repeat |
| 2018-05-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for chlorine during inspecton. cdi-pic was able to locate expired chlorine strips by the end of writting inspection. pic will order new chlorine str |
| 2018-05-06 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine in the back not in good repair. pic is using single use and 3 compartment sink for utensils and equipment. observed split gaskets on reach in coolers and freezer. observed shelving in reach |
| 2018-05-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep surface. |
| 2018-05-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food emplolyee with stone ring and watch on. |
| 2018-05-06 |
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 probe thermometer on site. vr repeat |
| 2018-05-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items on hot line measuring less than 135f. cdi-pic instructed on tphc and items were back logged to when items were placed on the line at 12:45pm and will be discarded |
| 2018-05-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 compartment sink with 0ppm chlorine. cdi-pic instructed on correct concentration and filled sanitizer basin of 3 compartment sink with 100 ppm c |
| 2018-05-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink with tongs stored in basin. cdi-pic removed tongs.6-301.11 provide soap for handwashing at each handsink. -pf observed no soap for hand sink in |
| 2016-12-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed person in charge without an ansi accredited food certification proof. repeat. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met |
| 2016-12-04 |
9 |
3-201.11 use food from approved sources only.-p. observed employee setting up nacho station with hot cheese, ground beef, and salsa that was prepared at their home that was to be for sale. cdi had nacho station broken down and stated food can only be used |
| 2016-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates that are not in use and are soiled with dust and debris. cdi items moved for cleaning. |
| 2016-12-04 |
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 2% and whole milk that was opened since 12/01 and not dated. cdi items dated. |
| 2016-12-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thermometer during inspection. verification required. |
| 2016-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine in the back that is not in good repair. facility only uses single service items to serve food. can only use plates once dish machine is repaired. |
| 2016-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in storage room and walls by 3 comp sink soiled with debris. |
| 2016-06-26 |
33 |
3-501.13 use approved thawing methods. observed chicken sitting in prep sink thawing. explained they must thaw under refrigeration, in the cooking process or under running water. they decided to thaw under running water. |
| 2016-06-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chlorox sitting on preparation counter. moved to floor beneath 3 compartment sink. |
| 2016-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked chicken holding at 128-133f on steam table. removed and reheated to above 165f. |
| 2016-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed carton of eggs stored on same shelf with cheeses, butter and milk. moved eggs to bottom shelf. |
| 2016-06-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed worker enter kitchen and put on gloves without first washing hands. stopped her immediately, she removed gloves and left the kitchen. educated on proper handwashing. |
| 2016-06-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certification held. |
| 2016-02-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not certified. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. rules are not being met - educated pic. |
| 2016-02-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened can of soda next to griddle where pancakes were being cooked. relocated beverage to bottom shelf away from food. |
| 2016-02-14 |
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 wash hands upon entry into kitchen.2-301.14 wash hands before donning gl |
| 2016-02-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bay at 3 comp sink had 0ppm chlorine. they are filling the rinse bay with sanitizer and then 3rd step is rinsing with water. first wash with soap, rinse with water and sanitize with the |
| 2016-02-14 |
45 |
4-501.11 maintain equipment in good repair. screw in ice machine is starting to rust. replace. |
| 2016-02-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of chemical stripper stored beside cooking oil on bottom shelf of prep table. relocated it to the area below the 3 compartment sink. designate area for chemicals away from food and |
| 2016-02-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thermometer on site. return visit required. ensure you get a thin probe thermometer. |
| 2016-02-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed just a couple fried wings in the hot hold at 105f, 110f. i observed wings being cooked and they were above 165f. these wings will be consumed or discarded within 2 hours. |
| 2015-10-18 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p no health policy on site and staff didn't know of it. left a copy and reviewed with them. |
| 2015-10-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed one person put on gloves without first washing hands. educated and he complied. |
| 2015-10-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm chlorine in sanitizer sink bay. staff advised it had been mixed. i mixed to 100ppm for them. the bleach being used has been diluted which is why the sanitizer had not been properly m |
| 2015-10-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed kitchen manager was not certified.. |
| 2015-10-18 |
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 leftover from yesterday's fish fry/hot dog event. labeled with yesterday's date. |
| 2015-10-18 |
34 |
. .4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf staff could not locate thermometer. return visit required to ensure one has been obtained (digital/thin probe). |
| 2015-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings in fryer basket sitting out at 126f, collards sitting on stove (no heat on burner) at 85f. reheated collards during inspection to 180f+. fried chicken reheated t |
| 2015-01-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on prep table surface. |
| 2015-01-11 |
49 |
5-202.13. backflow prevention, air gap - p. ait gap required between bottom of spray arm at sink and level of upper rim of sink. observed sprasy arm hanging below flood rim level of sink. vr - verificaiton required. will return to ensure repair. |
| 2015-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed freezer condensate has leaked and dripped ontop racks beneath. look in upper right corner of two door upright freezer. |
| 2015-01-11 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed headache powder, bottle of pasin reliever, and cough syrup stored on prep table surface. cdi - removed. |
| 2015-01-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened can of soda sitting on prep table surface. cdi - moved. |
| 2015-01-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed kitchen manager was not certified. |
| 2014-10-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed thermometer missing from kitchen. vr - will return to ensure compliance. |
| 2014-10-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. |
| 2014-10-19 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths left on prep table. |
| 2014-10-19 |
49 |
5-202.13. backflow prevention, air gap - p. air gap required between bottom of spray arm at sink and level of upper rim of sink. observed spray arm hanging well below this. vr - will return to ensure repair. |
| 2014-10-19 |
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 one hood light not working. |
| 2014-06-01 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. observed concrete pad inside enclosure for dumpster has lots of unnecessary items stacked on and around it. remove items from enclosure so there is no harborage area for rodents. |
| 2014-06-01 |
49 |
5-202.13 backflow prevention, air gap - p. air gap required between bottom of spray arm at prep sink and level of upper rim of prep sink. observed spray arm at prep sink is hanging down into the sink, below the level of the rim. repair by raising the spra |
| 2014-06-01 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. have test strips available for measuring concentration os bleach water sanitizer. observed no test strips - pic stated they haven't been found since the area had minor remodel last month. cdi - inspecto |
| 2014-06-01 |
38 |
2-303.11 prohibition-jewelry - c. food employees shall not wear jewelry on their hands or arms except for a smooth wedding band. observed one employee wearing wristwatch.2-402.11 effectiveness-hair restraints - c. food employees shall restrain all body ha |
| 2014-06-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. staff shall date mark hazardous foods if held in facility more than 24 hours after opening or preparation. observed meat loaf pulled from freez |
| 2014-06-01 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine or quaternary sanitizers shall be maintained at correct concentrations (strengths). observed final rinse step at 3 comp |
| 2014-06-01 |
1 |
2-102.12 certified food protection manager - c. person in charge shall be a certified food protection manager. observed no certified food protection manager. |
| 2013-09-29 |
1 |
person in charge shall be a certified food protection manager. points will be deducted after jan 1, 2014 if certification is not obtained. |
| 2013-09-29 |
8 |
hand sinks shall be stocked with soap and hot and cold water shall be provided or tempered. observed no soap at hand sink in kitchen. supplied. observed no cold water at hand sink in kitchen. repair. |
| 2013-09-29 |
13 |
ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employee leave kitchen with gloves still on and return to begin working again with same gloves. educa |
| 2013-09-29 |
14 |
sanitizer shall be provided at approved concentrations. observed sanitize bay of 3 compartment sink with water not sanitizer. observed spray bottle of sanitizer (bottle sprayer broken - replace) above 200ppm. helped staff properly mix both sink and bottle |
| 2013-09-29 |
21 |
staff shall date mark hazardous foods if held in facility more than 24 hrs. observed rice made yesterday and cooked hot dogs and sausages from fri not marked with date of preparation. educated. |
| 2013-09-29 |
51 |
provide trash cans at each handwash sink. |
| 2013-09-29 |
49 |
prewash sprayer shall hang above the lip of the prep sink. raise/repair. |
| 2013-09-29 |
52 |
remove excess debris from dumpster area. |
| 2013-09-29 |
53 |
clean the floor in the dry storage/utensil room. |
| 2013-09-29 |
39 |
wet wiping.cloths shall be stored in sanitizer between uses. |
| 2013-03-10 |
2 |
employee health policy shall be in place and food service workers shall understand the reporting requirements. taped handout up in kitchen. |
| 2013-03-10 |
1 |
person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an american national standards institute (ansi)-accredited program. no one on site holds certification. |
| 2013-03-10 |
13 |
store raw foods in relation to one another according to final cook temperature. observed raw chicken in bags and boxes stored over raw fish in pan; opened bag of hot dogs and opened bag of smoked sausage/kielbasa in freezer. storage was corrected during i |
| 2013-03-10 |
14 |
utensils and food contact surfaces shall be sanitized before use after cleaning. staff is skipping the sanitizing step. observed 3 compartment sink set up with wash in the middle; rinse in the right bay and sanitize on left bay. staff was washing with ble |
| 2013-03-10 |
46 |
dish machine shall be properly operating. remove or repair dish machine that is not properly functioning. facility only uses single service utensils so dish machine is not required and they don't use. they are washing all utensils in 3 compartment sink. |
| 2013-03-10 |
49 |
plumbing systems must be maintained and in good repair. observed hand sink beside hot line slowly draining. hand sink in kitchen did not have cold water available. repair both. |
| 2013-03-10 |
49 |
ensure there is an air gap between drain from steam table and drain. also; move prewash sprayer above lip of prep sink. drain lines were lifted out of drain at hot line so they were not deep inside. |
| 2013-02-24 |
4 |
employees shall eat only in designated areas - away from food and food contact surfaces. observed employee eating chicken wings in kitchen. she moved to the dining area. |
| 2013-02-24 |
7 |
food employees may not contact exposed; ready-to-eat food with their bare hands. observed gentleman crumbling vanilla wafers onto pudding with bare hands. corrected through education. |
| 2013-02-24 |
11 |
food shall be safe and unadulterated. observed milk from early february in the refrigerator. it was discarded. observed celery stalks in refrigerator that had visibly 'gone bad'. facility discarded. food in freezer is covered with ice. freezer needs to be |
| 2013-02-24 |
13 |
store raw foods in relation to one another according to final cook temperature. observed raw chicken in bags and boxes stored over ready to eat foods (opened box of pastries; fully cooked hotdogs; etc.) in freezer. moved raw chicken to the bottom; raw fis |
| 2013-02-24 |
14 |
provide approved sanitizer for use during operation. sanitizer bottle had pine-sol type of cleaner in it. staff remixed. i educated on proper amount of chlorine to use (few drops in bottle with water). aim for 100ppm cl on test strip. label as sanitizer ( |
| 2013-02-24 |
14 |
utensils and food contact surfaces shall be sanitized before use after cleaning. staff is skipping the sanitizing step. went through process with them and they agreed to change their process to include the sanitizing step. |
| 2013-02-24 |
14 |
food contact surfaces shall be clean to sight and touch. observed mold buildup in ice machine (inside top and back of shield). staff cleaned and sanitized immediately. |
| 2013-02-24 |
19 |
store hot foods at 135f or above. observed rice sitting out at 136f (staff immediately placed in steam table to maintain temperature) and meatloaf at 90-120f. food will be consumed within 2 hours but advised to reheat to 165f before placing in steam table |
| 2013-02-24 |
21 |
no foods are being date marked. reviewed with staff and left handout. |
| 2013-02-24 |
34 |
food thermometers shall be provided and readily accessible for use.a thermometer with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided.staff could not easily find the thermometer. when found; obs |
| 2013-02-24 |
34 |
thermometer on site was not properly calibrated. inspector calibrated thermometer for staff. |
| 2013-02-24 |
36 |
do not prop back door open. keep closed to keep insects and rodents out of facility. |
| 2013-02-24 |
37 |
during prep; unpackaged food shall be protected from contamination. observed cooked macaroni (staff preparing macaroni and cheese) being prepared on soiled drainboard of 3 compartment sink; with soiled dishes in bay and on drainboard. |
| 2013-02-24 |
45 |
repair cold water handle on hand sink in kitchen. |
| 2013-02-24 |
46 |
remove or repair dish machine that is not properly functioning. facility only uses single service utensils so dish machine is not required. |
| 2013-02-24 |
50 |
repair hand sink near steam table that is slowly draining. |
| 2013-02-24 |
2 |
employee health policy shall be in place and food service workers shall understand the reporting requirements. handout left. |
| 2013-02-24 |
1 |
person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an american national standards institute (ansi)-accredited program. no one on site holds certification. |