| Violation Date |
Code |
Description |
| 2018-08-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. ceilings in hall, men's restroom, and storage areas are peeling in some places and need |
| 2018-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw that had just been made and placed on in-effective ice bath on service line at 60 degrees. need to chill foods to 45 or below before cold holding and be sure ice baths |
| 2018-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protectionmanager on site during inspection. |
| 2017-10-26 |
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. ceilings in hall and storage areas are peeling in some places and need repainting. |
| 2017-10-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips that only register up to 10 ppm designed for pool chlorine. need proper test strips that measure 50-200 ppm, cdi- gave pic some proper test strips unti |
| 2017-10-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household use only croc pot in use to cook beans. need to use commercial approved equipment. |
| 2017-10-26 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed pic using a dial thermometer that was approx 7 degrees out of calibration. cdi- pic used properly calibrated digital thermometer instead. |
| 2017-10-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protectionmanager on site during inspection. |
| 2017-03-16 |
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. |
| 2017-03-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a couple hot dogs hot holding on steam table btw 117-133 for less than an hour. cdi- pic reheated hot dogs above 135 for proper hot holding. |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw on service line at 49 degrees with no temperature control, not in an ice bath. cdi- cole slaw switched out and put on a proper ice bath. |
| 2016-06-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no adequate test strips provided. |
| 2016-06-30 |
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 pickle jars drying on absorbent cloth. |
| 2016-06-30 |
33 |
3-501.13 use approved thawing methods. observed two packages of hot dogs thawing at room temperature. |
| 2016-06-30 |
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 hot dogs not date marked. cdi hot dogs date marked. |
| 2016-06-30 |
13 |
3-306.13 (a) consumer self-service operations - p. observed customers self-serving ice from juicy juice container. cdi ice dispensed in cups going forward. ice removed from juicy juice container. |
| 2016-06-30 |
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. |
| 2015-12-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing several rings and watches. |
| 2015-12-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-04-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on the ceiling fan today. |
| 2015-04-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved hotdogs and chili that had been opened and frozen last week and then thawed for use today. keep the open/freeze date on these produ |
| 2014-09-11 |
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 soup that had cooled in deep portions, tightly covered, and in a small coo |
| 2014-09-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hotdogs stored at <135f today. timed to correct. tilt sheet given today- fill out and keep onsite for ehs. |
| 2014-09-11 |
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 veggie soup that had been cooling >6 hours today and had still not reached 45f or less. discarded by pic to correct today. |
| 2014-02-06 |
49 |
provide a 1 airgap on the ice machine drain- none today. vr in 10 days-2/13/2014.5-202.13 |
| 2014-02-06 |
45 |
observed a cutting board in-use today that is not nsf- use only approved equipment(nsf or commercial). other approved cutting boards that are onsite will be used in the mean time.4-205.10 |
| 2014-02-06 |
19 |
observed hotdogs holding at <135f today- reheated during inspection to correct. hold hot tcs foods at 135f or more.3-501.16 |
| 2014-02-06 |
14 |
observed build up on tea nozzles today and inside of the ice machine. tea nozzles washed, rinsed, and santiized during inspection to correct- put them through this process daily. ice machine broken down to wash and sanitize later after lunch service.4-60 |
| 2014-02-06 |
9 |
observed soup today for sale that was prepared at residential home and this is not an approved source- sent home with worker today and facility stopped selling this product to patrons today during inspeciton to correct.3-201.11 |
| 2013-09-12 |
4 |
. 2-401.11 eating, drinking, or using tobaccoobserved employee drinks stored on the prep table today. store employee drinks below/seperate from all food, food contact surfaces, clean linen, and single-use articles. drinks discarded today. |
| 2013-09-12 |
34 |
4-502.11 (b) good repair and calibrationkeep thermometers calibrated within 2f. observed one of the two thermometers onsite today reading <30f in ice water- corrected during inspection. |
| 2013-09-12 |
22 |
3-501.19 time as a public health controlobserved no tilt/tphc paperwork onsite today for 2 different slaws. tilt form given today- keep this paperwork onsite for future inspecitons. |
| 2013-09-12 |
38 |
2-303.11 prohibition-jewelryfood service workers are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. observed watches on employees today. overview of the new rules are onsite today. |
| 2013-04-25 |
42 |
dishes shall not be stored under drain lines-pots under handsink drain pipe today. do not store clean dishes where they may become contaminated with splash-observed stirring spoon within 6 of the handsink today-provide more seperation. |
| 2013-04-25 |
39 |
store wiping clothes; when not in-use; in sanitizer. be sure the sanitizer is maintained at 50-100ppm; labeled; and stored off of the floor. |
| 2013-04-25 |
38 |
food service workers are limited to a single wedding band- no other rings; bracelets or watches allowed. |
| 2013-04-25 |
19 |
hold tcs foods at 135f or more. observed beans on the stove that had been cooked and were waiting to be transfered to the steam table at <135f today. beans reheated to 165f during inspection. |
| 2013-04-25 |
2 |
pic must know when to exclude ill employees and when to allow those employees back to work afterwards. all employees must know the big 5 illnesses as discussed. handout provided today. |
| 2013-04-25 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2012-12-13 |
20 |
cold hold tcs (time/temperature control for safety) foods at or below 45f. observed cole slaw at self serve table measured at 51f. advised that cabbage slaw is tcs food. corrected by instruction. see general comments. |
| 2012-12-13 |
19 |
hot hold tcs (time/temperature control for safety)foods at or above 135f. observed hot dog at 127f on steam table. food was served in less than one hour from proper hot holding. cdi. see general comments. |
| 2012-12-13 |
1 |
advised that a certified food safety manager's presence will be required during operations; effective january 1; 1014. this same person shall be the person in charge; exercising active control of food safety. corrected by instruction. |