| Violation Date |
Code |
Description |
| 2019-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee coat and cell phone being stored on/above boxes of single-use items. |
| 2019-01-09 |
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 the inside of an out-of-use hot well near the drive-through window. improvements made to cleaning since previous inspection |
| 2019-01-09 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and non absorbent. observed fryer baskets being stored on a piece of oil saturated cardbo |
| 2019-01-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed several soiled soda nozzles attached to the soda machine and 4 plastic chip containers stored clean with debris accumulation on them. |
| 2019-01-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the front kitchen handsink. cdi- dispenser was refilled.6-301.14 post a handwash sign at each handsink. observed no handwash sign in |
| 2018-07-10 |
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 a non-operational hand soap dispenser in the mens's restroom. |
| 2018-07-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the top lid of one dumpster opened while not in use. |
| 2018-07-10 |
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 the shelving inside a hot box. |
| 2018-07-10 |
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 debris accumulation in 2 sanitizer buckets. |
| 2018-02-23 |
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 color-coded label bottles with mixed up lids. the green lid for the avocado ranch was replaced with a white lid at the pre |
| 2018-02-23 |
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 arm band present. -0- |
| 2018-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed cracked and burned plastic pans on the shelf over the 3-comp sink. observed peeling shelving in the walk in cooler. -1- |
| 2018-02-23 |
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 shelving in the hot box to the right of the handsink near the steamer. -.5- |
| 2018-02-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. -0- |
| 2017-10-10 |
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 food debris under the front counter and dining r |
| 2017-10-10 |
46 |
4-603.16 rinsing procedures - c a rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution while manually warewashing. observed no rinsing solution in the 3-comp setup. -.5- repeat4-501.18 keep the wash, r |
| 2017-10-10 |
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 times from the night shift |
| 2017-07-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cleaning, handling payments at the drive-thru window, enter and exit the walk in cooler while wearing the same gloves. cdi - pic re-emphasized when to wash hands with s |
| 2017-07-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee washing out wiping cloth in handsink. cdi - pic instructed employee to use 3-comp sink for wiping cloth cleaning. -1- |
| 2017-07-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup in the scoop of dispensing scoops hanging over the prep sink. cdi - pic re-cleaned the scoops. if solid cannot be removed, then replace these. |
| 2017-07-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room near the drink dispenser. -0- |
| 2017-07-21 |
46 |
4-603.16 (a)(1) rinsing procedures - c a separate rinsing solution shall immediately follow a wash solution and immediately precede a sanitizing solution when using the 3-comp sink for manual warewashing. observed no solution for rinsing in the middle com |
| 2017-07-21 |
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 racks inside the hot box, on the interior near the gasket of the walk in door, inside the rinse compartment of the 3-comp sink and in |
| 2017-07-21 |
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 dust buildup on the vent over the hot line and o |
| 2017-07-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups near the drive thru window out of sheath with lip area exposed. -0- |
| 2017-04-04 |
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 freshly stocked avocado ranch dressing at 56f in cold holding. cdi - pic p |
| 2017-04-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed loose foot pedal on the front handsink. repair. -0- |
| 2017-04-04 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food debris in the sanitizer solution in the 3-comp sink. cdi - pic refilled with clean solution. -.5- repeat |
| 2017-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed loosened handle on the lower warming cabinet used for storing shells. repair. -0- |
| 2017-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans stored on the drying rack over the 3-comp sink. separate these and allow them to air dry. -0- |
| 2017-04-04 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed half shield on the taco shell holding cabinet with exposed tacos at mouth level. cdi - pic submitted request to facilities maintenance for solution. -0- |
| 2017-04-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 50 ppm quat sanitizer in the 3-comp sink setup while sanitizing cutting board. cdi - pic refilled sanitizer solution. -1.5- |
| 2017-02-01 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris in the sanitizer solution while 3-compartment sink was set up for manual warewashing. provide a clean rinse and sanitizer solution for warewashing. -0- |
| 2017-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed front line sanitizer bucket reading 50 ppm quat sanitizer. maintain solution within the stated range on the solution directions. -.5- repeat |
| 2017-02-01 |
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 avocado ranch sauce held at |
| 2017-02-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-10-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - 0 pts - pic was not aware of employee health policy. after contacting gm he was able to point out the policy that was posted |
| 2016-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed one quat sanitizer bucket reading 50 ppm. cdi - changed. pic stated bucket was from previous night. ensure that sanitizer buckets are changed out at the open of business t |
| 2016-10-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: - repeat- person in charge must have an ansi accredited food protection manager certification.. |
| 2016-10-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed food wrapping and containers soiled with food debris. observed single service articles stored on soiled surfaces. all single |
| 2016-10-13 |
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. - 0pts - cleaning needed on floor of freezer. |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on shelving of hot holding units, lower areas of holding units, exterior/interior of equipment, sanitizer buckets, and lower port |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed some ice build up in walk in freezer. ensure that all lines and compressor are in good working condition build up. |
| 2016-07-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed build-up on the door gaskets of the under counter cooler at breakfast line area. clean regularly.-observed build-up inside the pizza melter. |
| 2016-07-08 |
1 |
1 1 2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. repeat |
| 2016-04-04 |
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 build-up on the ceiling vents in the back storag |
| 2016-04-04 |
1 |
1 2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. repeat |
| 2016-01-11 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulb in freezer. |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside warming cabinets. clean door gaskets on small cooler doors. clean heat well on breakfast line. remove ice build up from shelving in freezer. |
| 2016-01-11 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. locate certificate. |
| 2015-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean door gaskets on small prep cooler. clean shelving inside walk in cooler and where needed. clean inside small prep cooler(drive thru side). clean area b |
| 2015-10-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-07-08 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal food pans wet stacked on drying shelf. separate to allow air drying. |
| 2015-07-08 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one pan of pico de gallo and one pan of shredded cheese holding above 45f. cdi - items pulled to the walk in cooler for rapid cool down; back row of empty pans added as th |
| 2015-07-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three compartment sink reading 0ppm chlorine; staff forgot to add packet of concentrate when setting up sink. cdi - solute added; concentration verified via test strips. |
| 2015-07-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - no one present has food protection manager certification. this became a 2 point deduction january 1 2014. |
| 2015-02-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. multiple boxes of taco shells open and food unprotected in dry storage area. cdi - boxes closed up to protect food. |
| 2015-02-23 |
8 |
general comment6-301.14 post a handwash sign at each handsink. no handwashing sign posted in women's restroom. cdi - sign handout left with pic. |
| 2014-10-21 |
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 the air vent in teh womens restroom was dirty. |
| 2014-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a stack of wet stacked metal pans. repeat. cdi. |
| 2014-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soda nozzle pulled by the drive thru and grey lids for food containers were not clean to sight and touch. cdi - cleaned and sanitized. |
| 2014-10-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed facilities employee health policy did not have a section on exposure. cdi - pic agreed to use a copy of the health |
| 2014-06-06 |
46 |
4-501.19 manual ware washing equipment, wash solution temperature shall be at a temperature of at least 110 f. observed dishes being actively washed in water of 106 f. cdi more hot water added to wash solution. rechecked temp (110 f). cdi. |
| 2014-06-06 |
42 |
4-901.11 equipment and utensils shall be air dried after proper cleaning and sanitizing. observed wet stacking of metal pans on rack above the 3 compartment sink. cdi |
| 2014-06-06 |
39 |
3-304.14 wiping cloths shall be stored in solution that is visibly clean. observed wiping cloth stored a bucket of cloudy sanitizer solution. cdi bucket of fresh sanitizer solution made. |
| 2014-01-14 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. observed wash water in use in 3 comp sink measured 96f. must be 110f or above. cdi - pic drained and refilled with water at 112f. |
| 2013-08-26 |
46 |
4-501.19 the temperature of the water in the manual wash compartment of 3-comp sink must be 110f. temperature at 105. hot water was addded. |
| 2013-08-26 |
43 |
4-903.11 single use and single service items shall be protected from contamination. single service cups at drive thru were not protected. |
| 2013-01-28 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed food residue on floors in dry storage and walk-in cooler. |
| 2013-01-28 |
48 |
5-103.11- observed no cold water available at mens hand sink in restroom. repair fauct handle. |
| 2013-01-28 |
46 |
4-501.19-the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f). observed water at 97f. cdi-water was changed out and tested at 110f. |
| 2012-11-07 |
53 |
6-501.11-observed light burnt out in walk-in freezer. |
| 2012-11-07 |
14 |
4-602.11-observed mold in ice chute of drink dispenser. cdi-ice chut was cleaned and sanitized. |
| 2012-11-07 |
4 |
2-401.11-obeserved employee personal drinks stored above bulk bin of cinnamon sugar. cdi-bin of sugar was moved. |