| Violation Date |
Code |
Description |
| 2018-08-17 |
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 debris accumulation on the floor underneath the |
| 2018-08-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leaking faucet at the dish machine pre wash. |
| 2018-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on top of the steamer, convection oven, and on the sides of the fryers. |
| 2018-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the waste disposal room where the mop sink is located. |
| 2018-08-17 |
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 65f cooling in a high volume container (approximately 12 inche |
| 2018-08-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed 1 piece of fried chicken below 165f after cooking process was completed (see chart). cdi- product was discarded. ehs |
| 2018-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on some speed rack shelving in the walk in cooler. improvements made to cleaning of non-food contact surfaces since last inspe |
| 2018-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed a reach in freezer door being held together by duct tape. 4-502.11(a) maintain utensils in good repair. observed an ice scoop with a large crack in it. pic discarded product. 4-101.11 food contact |
| 2018-05-04 |
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 2 sanitizer buckets with debris in them. |
| 2018-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked chicken in a hot box hot holding below 135f (see chart). cdi- pic set product in oven to reheat to above 165f. improvements made to hot holding since last inspection. |
| 2018-05-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p employees indicated fried chicken was fully cooked; ehs proceeded to take temperatures of products and observe some areas of th |
| 2018-05-04 |
10 |
3-202.11 temperature - p,pf ensure cold tcs foods are received at a temperature of 41f or below. observed sour cream on a bulk shipment being received at 52f. cdi- pic refused delivery of product. |
| 2018-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee using the hand washing sink to wash the soda nozzle. cdi-stopped the employee and had them go to the dish machine to properly wash and sanitize th |
| 2018-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a slotted pan, a large pot, 3 pieces to the chopper, a black rack with zip ties, the knife sharpener, and a stack of pans with food buildup. cdi-the |
| 2018-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the chicken in the hot box next to the smoker and squash on the buffet line below 135f. cdi-the squash was discarded and the chicken was reheated. repeat. |
| 2018-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the dry storage area, the inside of the roll hot hox and slight buildup on the shelves in the main and meat walk in cool |
| 2018-01-23 |
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 to the walls behind the fryer u |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged strainer that was no longer easily cleanable. cdi-the strainer was discarded. |
| 2017-11-17 |
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 to the walls and floors behind |
| 2017-11-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaks in the piping underneath the 3-compartment sink. have repaired. |
| 2017-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelves in both walk in coolers, the dry storage area, and the chicken reach in cooler throughout the facility. have cleaned. repeat. |
| 2017-11-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the facility. increase pest control measures. repeat. |
| 2017-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the chicken legs and the pot roast were hot holding below 135f on the line. cdi-the legs were discarded and the roast was reheated. |
| 2017-11-17 |
14 |
4-601.11a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the meat grinder and several pans and baking pans with food buildup. cdi-all items were sent back to the dish machine for proper cleaning and sanitiz |
| 2017-09-27 |
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 speed rack of bread dough stored next to a yellow mop container. cdi-the mop container was removed to another location. |
| 2017-09-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed spaghetti and broccoli and rice casserole that were not fully reheated prior to being placed onto the buffet line. cdi-the product was placed back |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler and in the dry storage area. have cleaned. repeat. |
| 2017-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. manager will contact their pest control company. |
| 2017-09-27 |
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 minor grouting work needed to the floors in the kitchen prep area and back ar |
| 2017-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from the faucet at the meat walk in cooler room. have repaired. the leaks from the last inspection have all been addressed and been repaired. |
| 2017-04-20 |
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 missing grout at the ice cream station in the baking section. have repaired. |
| 2017-04-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet at the dish machine area and a slight possible leak at the piping underneath the utensils sink. have repaired. |
| 2017-04-20 |
47 |
observed slight buildup in the tall reach in cooler and the pizza reach in cooler. have cleaned. huge improvement! |
| 2017-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed small rust buildup in the tall reach in cooler. have replaced. huge improvement! |
| 2017-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the counter top near the sanitizer compartment of the 3-compartment sink. cdi-the pans were unstacked to allow for air drying.4-903.11 store cleaned e |
| 2017-04-20 |
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 sweet potatoes and salad cooling with a covered lid in the walk in coole |
| 2017-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the chopper that was stored on a bottom shelf. cdi-the chopper was removed. repeat. huge improvement from last inspection! |
| 2017-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the counter top. cdi-the drink was removed. |
| 2017-02-06 |
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 push rack in the walk in cooler holding containers of product missing date labels. cdi-an employee properly dated the product. a |
| 2017-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the chopper, several lids and bowls stored on the clean air drying rack. cdi-all pans were brought back to the dish machine for cleaning. |
| 2017-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the bottom part of the hot box not holding product at 135f or above. cdi-the box was turned up higher. there were two containers of rice and a container of pot roast vegetab |
| 2017-02-06 |
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 chocolate stored on the floor in the dry storage area. cdi-the box was placed onto the shelf. |
| 2017-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the meat walk in cooler. have replaced. repeat. |
| 2017-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in most of the reach in coolers throughout the facility and the hood vents. have cleaned. |
| 2017-02-06 |
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 damaged doors and door frames in the compact room. the door frame is not pr |
| 2016-11-17 |
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 walls behind the fryer area and the dishwashing |
| 2016-11-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed multiple leaking faucets at hand wash sinks and prep sinks. observed leaking plumbing underneath the front handwash sink, and the 3-compartment sink. have repaired. |
| 2016-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the fan covers to the meat walk in cooler and the room right outside of the meat walk in cooler. have cleaned. observed the reach |
| 2016-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the meat walk in cooler. replace. |
| 2016-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of bread (going to be used for croutons) sitting on the shelf with no covering. cdi-wrap was placed over the containe |
| 2016-11-17 |
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 the sweet potatoes, and pulled pork cooling improperly. the sweet potat |
| 2016-11-17 |
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 fried chicken with no time |
| 2016-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the pulled chicken, french fries and the fried fish below 135f. cdi-the chicken was reheated and the fries and the fish were removed. |
| 2016-07-20 |
22 |
observed pizza set out at room temperature today with no time- put into oven to correct.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 |
| 2016-07-20 |
37 |
observed a broken cover to the cotton candy machine and the sneeze guard did not completely cover the front, leaving it exposed to customers. lid is on order and the current lid was wrapped with ceran wrap to temporarily fix this issue.3-306.11 protect f |
| 2016-07-20 |
13 |
observed commuted beef and pork mixture stored over whole pork in the meat walk in- whole pork moved to be above teh communted meat.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-07-20 |
39 |
observed a soiled sanitizer bucket today- refilled to correct.observed a food service employee with a rag around their waist.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-07-20 |
49 |
observed a leaking front handsink today.5-205.15 system maintained in good repair - p |
| 2016-07-20 |
47 |
observed build up on the pizza make table and the vents above the dish machine.4-602.13 nonfood contact surfaces - c |
| 2016-07-20 |
45 |
observed corroded metal on the walk in door.observed a broken cotton candy cover and observed a torn gasket on the hot hold cabinet.4-501.11 maintain equipment in good repair. |
| 2016-07-20 |
53 |
observed dust on ceiling and ceiling vents,observed missing grout and tile at the can wash- grout and tile looks much better but the whole facility is not completed yet.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispen |
| 2016-04-27 |
53 |
observed broken and missing tile in multiple areas(outside of walk in freezer, at drink machine there's a gap, at dish washer, etc.).observed dust build up on wall at buffet, kitchen ceiling vents, and bathroom vents today.6-201.11 floors, walls and ceili |
| 2016-04-27 |
49 |
observed a leaking can wash today.observed cold water on prep sink in back not functioning(there is another compartment that can be used until repaired and manager has a call out for the repair).5-205.15 maintain a plumbing system in good repair. |
| 2016-04-27 |
47 |
observed build up on the fryers today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-27 |
45 |
observed missing gaskets on the hot cabinet and on the proofer cabinet.observed a loose door on the other hot cabinet that is creating a gap that will let heat out.observed tape on the papertowel dispenser in the bakery area.4-501.11 maintain equipment in |
| 2016-04-27 |
22 |
observed mini-burgers and wings timed incorrectly today- said 11-3 when they were set out and fell below 135f before 11am- both back timed to correct during the inspection.3-501.19 provide and follow written procedures for foods held using time as a publi |
| 2016-04-27 |
19 |
observed multiple tcs items stacked to high on the buffet today that were holding at <135f- all reheated to 170f or more today to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-03-02 |
14 |
observed dried meat still on the slicer and meat grinder today- sent to be rewashed, rinsed and sanitized to correct.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-03-02 |
19 |
observed mashed potato and cooked veggies holding at 165f today to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-03-02 |
38 |
observed waitstaff that scoop ice with braclets, watches and painted fingernails today.if painted or fake fingernails are worn by food staff then they must wear gloves while handling food.no bracelets, watches, or rings(other than a smooth wedding ring) |
| 2016-03-02 |
45 |
observed corroded metal on the inside of the meat walk in cooler today.observed tape on the papertowel dispenser in the kitchen.4-501.11 maintain equipment in good repair. |
| 2015-11-19 |
53 |
observed dust build up on ceiling and ceiling vents today.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. |
| 2015-11-19 |
47 |
observed build up in the raw chicken cooler, walk in racks, grill on buffet along with that rack, and dishmachine area.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-11-19 |
45 |
observed the pizza cooler leaking today and the 2 comp. prep sink leaking.4-501.11 maintain equipment in good repair. |
| 2015-11-19 |
20 |
observed tcs foods holding at >45f in the 1 door reach in along the wall and in the salad bar reach in cooler- products moved out of the salad reach in to quickly cool down.most products were discarded from the kitchen cooler- eggs and pico were chilled |
| 2015-11-19 |
19 |
observed sweet potatoes and marinara holding on the stove today at <135f- both had been out for <2 hours and were reheated to 165f to correct.observed cheese pizza and sausage patties holding at <135f- discarded.3-501.16(a)(1) maintain tcs foods in hot h |
| 2015-08-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage patties stored at <135f today(see chart). patties discarded to correct. |
| 2015-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved water used to dip chicken stored at >45f today- water discarded and new filled today to correct. |
| 2015-08-21 |
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/pfobserved a cheese and pepperoni pizza |
| 2015-08-21 |
45 |
4-501.11 maintain equipment in good repair.observed the 1 door reach in interior broken today. |
| 2015-08-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up inside of the waitstaff ice machine today.wash, rinse, and sanitize this more frequently. |
| 2015-08-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks and broken piping in the dishwashing area today. |
| 2015-08-21 |
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.repair tile and grout that were observed missing today from the canwash. |
| 2015-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean both 1 door reach ins, fans to equipment, ceiling vents, and top of oven. |
| 2015-04-07 |
50 |
5-402.13 conveying sewage - p observed water backing up from 2 drains in dish area. drains were cleared of debris and water began to flow effectively. |
| 2015-04-07 |
26 |
7-102.11 common name-working containers - pf observed mangesol for frier cleaning in bucket from frosting. relabeled and moved to chemical area. |
| 2014-11-06 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall |
| 2014-11-06 |
45 |
. 4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. observed lower level of hot hold unit in back of kitchen not holding temperature consistantly from top to bottom shelves. observed many plastic container |
| 2014-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast beef in hot hold at 104 f. unit was holding approved temperatures at top but hold temperatures decreased lower in unit. food to be reheated then held at approved temp |
| 2014-06-26 |
53 |
6-501.12 cleaning, frequency and restrictions - thorough cleaning needed below friers and rotisserie. gave instruction. |
| 2014-06-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - assure all equipment is maintained in good repair. observed heavy condensation leak in upright unit across from pizza station. refrigeration unit in salad station which appears to be holding margina |
| 2014-06-26 |
35 |
3-302.12 food storage containers identified with common name of food - properly label all foods in dry storage that are not identifiable by sight. observed sugar in covered container without label. labeled and gave instruction. |
| 2014-06-26 |
22 |
3-501.19 time as a public health control - all hot items designated for tcs by time shall be properly time stamped as to discard time and disposed of at that time. partial containers of food cannot have food added. food in partial containers must be d |
| 2014-06-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - utensils and equipment shall be clean to sight and touch. observed build up on meat grinder, floor mixer, lower part of rotisserie oven and upright vegetable chopp |
| 2013-12-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - maintain floors in good repair. observed several broken baseboard tiles. gave instruction to repair. |
| 2013-12-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - maintain all food and non-food contact surfaces clean to sight and touch. observed build up on a hinge on reachin and greasy film in prep sink. gave instruc |
| 2013-08-09 |
53 |
maintain facility floors, walls, and ceilings in good repair and thoroughly clean. observed heavy build up in floor drains, under equipment, and in corners. walkin floors need to be swept. repair broken tiles and fill areas with minimal or missing grout. |
| 2013-08-09 |
45 |
maintain all equipment in good repair. observed reachin at egg station with apparent condensation leak. observed warmer with temperature gauges not functioning. gave instruction to keep food protected from condensation leak have refrigeration unit repaire |
| 2013-08-09 |
43 |
maintain all single serve cups for self serve in sanitary dispenser or plastic sleeves. observed children and regular drink cups with sleeves below lip contact of cups. discussed that sleeves use for protection of self serve cups is not effective without |
| 2013-08-09 |
31 |
use approved cooling methods for reducing food temperatures to proper holding temp. observed multiple items covered before 45 f or below. gave instruction. |
| 2013-08-09 |
14 |
properly wash, rinse, and sanitize all food contact areas and utensils. observed heat sanitizing dishmachine not sanitizing as evidenced by thermolabel not tripping on multiple items with different material composition. pressure gauge did not show change |
| 2013-08-09 |
6 |
employees shall wash hands in an approved manner. observed multiple handwash violations including minimal time washing, glove change without handwash, task change without hand wash and glove change before handling ready to eat foods, and employee entering |
| 2013-02-13 |
53 |
maintain all floors clean and free of debris. observed debris and water under some equipment. gave instruction.: corrected druing inspection. |
| 2013-02-13 |
47 |
the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris |
| 2013-02-13 |
45 |
maintain alll equipment in good reapir. observed pizza prep/make table refidgeration with condensation leak. observed steam unit leaking to ground. gave instruction for repair. |
| 2013-02-13 |
45 |
maintain all plastic bins free of breaks or cracks. observed mulitple plastic containers adn lids broken and/or cracked. discarded.: corrected during inspection |
| 2013-02-13 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleand and sanitized; or discareded if they are not capable of being resurfaced. replace/refsurface all cutting |
| 2012-12-14 |
26 |
sanitizing solution must be properly labeled. observed sanitizing buckets with no sanitizer. cdi- corrected throught instruction. |
| 2012-12-14 |
19 |
potentially hazardous foods shall be hot held at 135 degrees f or above. observed sausage hot holding at 116 degrees f and pork collars at 122 degrees f; and bbq chicken at 120 degrees f in hot holding. cdi- food was voluntarily discarded. all other foods |
| 2012-12-14 |
6 |
hands are to be washed and sanitized at designated hand sinks. observed dish washing employee use sanitizer and disinfectant buckets for hand sanitizing. cdi- corrected by instruction. |