| Violation Date |
Code |
Description |
| 2018-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris. |
| 2018-04-12 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on two reach-in coolers. |
| 2018-04-12 |
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 flour and brown storage in white storage containers not labeled with contents of products. |
| 2018-04-12 |
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 green beans cooling tightly covered in walk-in cooler. cdi green beans p |
| 2018-04-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large trash can blocking access to handsink. cdi trash can relocated to approved location.6-301.11 provide soap for handwashing at each handsink. -pf observe |
| 2017-10-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards heavily scored. |
| 2017-06-26 |
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. observed cove base tile damaged and/or missing throughout facility |
| 2017-06-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed a damaged door seal at rear door. repair or replace seal.6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies and fruit flies |
| 2017-06-26 |
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 a dense pan of chicken wings cooling 2 hours in the reach-in cooler at 53 |
| 2017-06-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed a slight accumulation of black build-up on the dispensing chute of the soda ice machine. cdi-pic to clean as required. |
| 2017-02-06 |
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 a squeeze bottle of water not labeled as required. cdi-bottle labeled. |
| 2017-02-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles stored without protective sleeves. |
| 2017-02-06 |
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 cleaning needed in hard to reach-areas, undernea |
| 2016-07-26 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed lemons stored in container thats not self-closing or properly shielded. observed salad station stored within splash zone of handsink. provide 12 in barrier |
| 2016-07-26 |
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 green beens and baked beans cooling tightly covered. baked beans prepare |
| 2016-07-26 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap provided at handsink beside can wash. cdi soap added. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels p |
| 2016-05-17 |
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. |
| 2016-05-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed one employee wash hands for less than 15 seconds, washed without soap. cdi pic instruct |
| 2016-05-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed ribs and chicken reheating in hot holding unit. items were below 135f. cdi items were placed in smoker. reheated to above 165f. |
| 2016-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed bbq, green beans and cheese holding in hot holding unit/serving unit below 135f. items were double panned. see temperature chart for temperature observations. cdi items wer |
| 2016-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken and ribs holding out of temeprature control; items above 45f. see temperature chart for temperature observations. cdi items placed in smoker, reheated above 165f. |
| 2016-05-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed salad prep cooler in direct contact/splash zone of handsink. install 12 in barrier or provide at least a 12 in seperation. |
| 2016-05-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food residue. |
| 2016-05-17 |
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 grout missing between tiles allowing standing water in front of 3 compartment |
| 2016-02-16 |
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 salad items (lettuce, chee |
| 2016-02-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap under exterior door in kitchen. |
| 2016-02-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed lemons stored in a container exposed to customers. provide self-closing or properly sheild lemons. repeat violation. |
| 2016-02-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. |
| 2016-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers stacked wet. |
| 2016-02-16 |
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 employee washing dishes in water at 94f. cdi refilled to proper temperature. |
| 2016-02-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between tiles all throughout kitchen. |
| 2016-02-16 |
54 |
6-303.11 intensity-lighting - c. observed lighting above prep sink nonfunctional. |
| 2016-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling shelves in walk-in cooler. repeat violation. |
| 2015-09-24 |
33 |
3-501.13 use approved thawing methods. observed mac-n-cheese thawing in standing water. cdi water was drained, items placed in pan to allow running water to move around product. |
| 2015-09-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-09-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked chicken hot holding below 135f. cdi smoked chicken reheated to above 165f. |
| 2015-09-24 |
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 chicken and boneless chicken cooling tightly covered in walk-in. cdi ite |
| 2015-09-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed lemons in container not self-closing in customer area. cdi lemons placed behind counter. |
| 2015-09-24 |
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 lettuce a |
| 2015-09-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed box of single-service cups stored on drainboard of prep sink. cdi cups moved. |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. |
| 2015-09-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under 2 cutting boards. cdi cloths removed. |
| 2015-09-24 |
53 |
6-502.12 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 food debris under equipment in prep area of kit |
| 2015-09-24 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed ventilation in mens restroom collecting dust. |
| 2015-05-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-05-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a box of oil stored on the back handsink today and mop buckets stored in front of it today blocking access completely.6-301.12 provide paper towels or approved a |
| 2015-05-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw hamburger patties stored over raw pork butts today- hamburger was moved to the bottom shelf today.store foods by final cook temp.: chicken 165f on the bottom, then hamburger 155f |
| 2015-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed clorox cleaner in a bottle today that was labeled as sanitizer- relabeled during inspection to correct.7-201.11 store toxic materials to avoid contamination. |
| 2015-05-05 |
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.-pobserved employees touching soiled sink handle to turn off water after th |
| 2015-05-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee today with bracelets on and another food service employee with a hard to clean anniversary ring on. |
| 2015-05-05 |
45 |
4-501.11 maintain equipment in good repair.repaint(with food grade paint) or replace rusted walk in cooler racks observed today. |
| 2015-05-05 |
53 |
6-502.12 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 dust build up on the ceiling on the line today an |
| 2015-05-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of raw chicken stored ontop of the trashcan. moved to the rolling rack to correct. |
| 2015-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean wheels to cooking equipment and bread toaster- build up today. |
| 2015-01-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food service employee today with a bracelet on today. |
| 2015-01-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of degreasor today that had sanitizer inside- relabeled to correct. |
| 2015-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce, cut tomato, and shredded cheese stored on ice today holding at >45f. recommend using time in leiu of temperature rather than keep products cold(must provide paperwork d |
| 2015-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved diced chicken in the hot hold cabinet holding at <135f(see chart). properly reheated today to correct. product may need to be reheated after dicing each time it falls below 135 |
| 2015-01-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved two kitchen handsinks blocked by trashcans and equipment today- moved to provide access to handsink today. observed a pan stored in a kitchen handsink today- r |
| 2015-01-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee push down trash in the trashcan and then proceed to donn gloves- employee stopped today and asked to wash hands.work with all employees on washing hands before donn |
| 2015-01-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2014-07-15 |
14 |
observed build up inside of the ice machine today- washed and saniitzed during the inspection to correct.keep food contact surfaces clean to sight and touch.4-601.11 (a) |
| 2014-07-15 |
1 |
pic must have passed an ansi approved, proctored manager's food safety exam. no one present with the certification today.2-102.12 |
| 2014-07-15 |
8 |
observed no papertowels provided for use at either handsink today. keep them supplied with handtowels at all times. both sinks were restocked today to correct.6-301.12 |
| 2014-07-15 |
20 |
observed tcs foods on ice today holding at >45f(see chart). hold tcs foods at 45-41f or less. do not stack foods so high and/or provide a deeper pan for ice slush. monitor temperatures to ensure that this method maintains 45f or less.3-501.16 |
| 2014-07-15 |
47 |
clean bread toaster and fans in wic.4-602.13 |
| 2014-07-15 |
43 |
observed a. box of to-go plates stored on the floor today. keep single use articles stored at least 6 off of the floor.4-903.11 |
| 2014-07-15 |
26 |
keep chemicals accurately labeled. observed 3 bottles labeled as spic and span and it was unknown which one was acutally spic and span(all different colors). all discarded today to correct.•7-102.11 |
| 2014-01-22 |
52 |
provide a drainplug on dumpster-none today. |
| 2014-01-22 |
35 |
label grab-n-go goods that are packaged in-house(cookies adn brownies). label must include name of product, net contants, ingredients by predominace, allergens, and address. no label observed today. |
| 2014-01-22 |
31 |
cool foods using approved methods. observed chicken in brine today in a very large portion, tightly covered, and in a plastic container- ice added today to quickly cool. observed diced chicken cooling in large portions in sealed ziplock bags-chicken spre |
| 2014-01-22 |
26 |
keep chemicals properly labeled-observed an unknown chemical stored in a degreasor bottle-dumped out today to correct.7-102.11 |
| 2014-01-22 |
20 |
hold tcs foods cold at 45-41f or less. observed chicken tenders at >45f due to hot foods placed below them on the cooling rack. tenders moved to back of wicso they could quickly cool.3-501.16 |
| 2014-01-22 |
1 |
pic must have an approved food safety certification-observed no person in charge onsite today with certification.2-102.12 |
| 2013-07-25 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-25 |
6 |
2-301.12 cleaning procedurewhen washing hands, be sure to turn off water with a paper towel rather than using bare hands to turn it off as observed today. |
| 2013-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed growth on the ice machine splash plate today. cleaned and sanitized during inspection.4-501.114 manual a |
| 2013-07-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingkeep single-use articles protected from contamination. observed lidded employee drinks stored overtop togo sauces and beside togo cups today. store these |
| 2013-07-25 |
52 |
_ . . . 5-501.114 using drain plugsprovide a drain plug on the dumpster. |
| 2013-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods at 45-41f or less. observed leaf lettuce stored at 53f today. tilt form given to pic for the product. |
| 2013-01-14 |
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 |
| 2013-01-14 |
34 |
ruyles require food thermometers be calibrated to within 1 f. observed thermometer to be several degrees above calibration. cdi - recalibrated |
| 2013-01-14 |
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 opened bagged cut leafy greens and cheeses not date marked. cdi- corrected through instruction. |
| 2013-01-14 |
6 |
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; and unwrapped single-service and sin |
| 2013-01-14 |
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. cdi- corrected through instruction; will become m |