| Violation Date |
Code |
Description |
| 2018-07-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from inside prep freezer and prep freezer door gasket; clean build up from raw beef shelves in walk in cooler. |
| 2018-07-17 |
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 sliced meat trio cooling in container with lid on in low prep cooler. cdi - lid re |
| 2017-11-30 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at the rear handsink. -0- |
| 2017-11-30 |
46 |
4-603.16 rinsing procedures - c a rinsing solution shall immediately follow a washing solution and immediately before the sanitizing solution. observed soiled pans stored in the middle compartment of the 3-comp setup and sprayer arm being used to rinse. - |
| 2017-11-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups overstacked at the drive thru window. repeat -.5- |
| 2017-11-30 |
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 employee preparing food with rubber band on arm.2-402.11 use head coverings, beard guards and clothing to restrain body hair fr |
| 2017-11-30 |
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 salads cooling in tightly lidded containers in the pre unit at the cook li |
| 2017-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer in buckets and in the 3-comp sink setup at 0 ppm. cdi - pic corrected issue with wall dispenser and had all containers refilled to the correct c |
| 2017-03-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling cell phone while plating food and another handle soiled elbow handle of paper towel dispenser without cleaning hands. cdi - both employees hands were washed. - |
| 2017-03-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on two food employees plating and cooking food. -0- |
| 2017-03-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed cup lips in the cup dispensers at the drive thru window and exposed food contact surfaces at the prep line on the small plastic ramekins. cdi - c |
| 2016-10-07 |
45 |
4-501.11 maintain equipment in good repair. observed shelving units in the walk in cooler beginning to rust. replace. |
| 2016-10-07 |
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 sanitizer containers at 0ppm quat. cdi-the container was remade to the correct concentrat |
| 2016-10-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed hot hold box draining water onto the ground and splashing packages of bread. cdi-the bread was moved out of the splash zone. |
| 2016-10-07 |
14 |
4-703.11 hot water and chemical-methods - p observed equipment partially immersed in the sanitizer at the 3-compartment sink. cdi-more sanitizer was added to fully immerse the equipment. |
| 2016-04-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed roast beef cooked to 140f. using the roast chart and procedure for the company, roast beef should stay at 150f for no l |
| 2016-04-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast beef hot holding at the lowest point at 130f. cdi - pic instructed employees to make sure the meat is dirrectly under heat lamp when slicing stops. -1.5- |
| 2016-04-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed on eemployee pulling up pants without handwashing and another preparing customer orders at the front counter constantly touching face without handwashing. cdi - pic instrructed handwa |
| 2016-04-29 |
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 portioned cooked onions and peppers in prep at 47f and sauerkraut at 52f. |
| 2015-10-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single serve cups must be kept in original plastic sleeve or within sanitary dispensers. |
| 2015-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed small containers and slices of cheese on cold make table above 45 f. the cheese was over stacked above chill line and had been on the unit less than 4 hours. all other items i |
| 2015-04-20 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - c observed frier baskets with broken wires. replace frier baskets as needed.replace cross bars for the top of make table so foods will not be hel |
| 2015-04-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c assure all single served cups are stored to assure protection of mouth contact portion of cup. plastic sleeve or keep within sanitary dispenser. |
| 2014-07-28 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open dry goods food (sugar) stored unprotected. open dry goods foods shall be stored in a container with a lid or in a bag with resealable closures. |
| 2014-02-21 |
38 |
2-303.11 prohibition-jewelry - c observed staff members working with food while wearing watches. food handlers must no wear items from the elbow down except for simple metal band rings with no gems, in-lays, or cut-outs. |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cut meats in cooler to be at 47f-49f. the air temp in the unit was measured to be 49f. -cdi the cooler was emptied. do n |
| 2013-09-30 |
45 |
4-501.11 good repair and proper adjustment-equipment observed torn gaskets and a leak under the prep sink. the pic advised that these items were already called in for repair. have these items repaired. observed shelving in the walk-in cooler to be rus |
| 2013-09-30 |
37 |
3-307.11 miscellaneous sources of contamination observed a leak in the freezer that is impacting the containers of food placed under it. the pic was directed to not store food under the leaking area until the leak is repaired; or to place a barrier, such |
| 2013-09-30 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed single servi |
| 2013-09-30 |
54 |
6-305.11 designation-dressing areas and lockers observed bottle of over-the-counter painkillers left on top of a food table. do not place personal items on the food tables. |
| 2013-06-05 |
43 |
a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location; (2) where they are not exposed to splash; dust; or other contamina |
| 2013-06-05 |
37 |
observed a leak in the freezer that is impacting the containers of food placed under it. the pic was directed to not store food under the leaking area until the leak is repaired; or to place a barrier; such as a tray or pan;under the discharge so that it |
| 2013-06-05 |
31 |
observed the reach-in coolers to have an air temperature of 47f-48f. the cooler does not appear to be working properly. the food was removed and placed in the walk-in cooler to maintain cold holding temperatures. this unit must be repaired. proper col |
| 2013-06-05 |
21 |
observed some items not properly date marked. these items were cut leafy greens and refrigeration required dressings. any ready-to-consume item that requires temperature control must be date marked and can only be kept for the proper number of days. be |
| 2012-10-22 |
43 |
a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contaminat |
| 2012-10-22 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed a leak in the freezer that is impacting the containers of food placed under it. the food was removed from under the l |
| 2012-10-22 |
45 |
observed badly torn cooler gaskets. replace all damaged cooler gaskets throughout. |
| 2012-10-22 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |