| Violation Date |
Code |
Description |
| 2019-01-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c single service cups were being stored in areas prone to customer contamination near the cash register. also observed single service popcorn buckets and |
| 2019-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p nacho cheese that was stored inside of hot hold dispensing unit was hot holding below 135 degrees. cdi/vr - cheese was discarded after being stated to of been in this dispenser for 4 ho |
| 2019-01-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p quat sanitizer bottle and sanitizer that was coming out of the chemical dispenser at the 3 comp sink were registering below 200 pp |
| 2019-01-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf single service cups, coffee makers and other items were observed stored in proximity of the hand washing sink. ensure that hand washing sinks are used for hand washing only. keep items that |
| 2018-07-26 |
49 |
5-205.15 (b) system maintained in good repair - c tighten loose hand sink facuet at hand wash sink in front prep area. all plumbing is to be in good repair.general comment(s): employees stated that the chemical they use to sanitize food contact surfaces i |
| 2018-07-26 |
46 |
4-302.14 sanitizing solutions, testing devices - pf quat sanitizer strips onsite were expired. vr- will return to verify that the facility has installed an updated test kit,. |
| 2018-07-26 |
41 |
3-304.12 in-use utensils, between-use storage - c observed handle of scoop being stored in direct contact with popcorn kernels. ensure that all handles are stored upward to avoid possible cross contamination. |
| 2018-07-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employees prepping food did not have on proper hair restraints. |
| 2018-07-26 |
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. -p observed food employees handle cash and then proceed to prep food witho |
| 2017-08-09 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c floors, walls and ceilings in areas subject to moisture shall be nonabsorbent. observed absorbent ceiling tiles over the can wash and in the restrooms. repeat -.5- |
| 2017-08-09 |
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 wrist bands present on arms. -0- |
| 2017-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towel in the dispenser in the stand in use tonight. cdi - pic replaced roll in dispenser. -1- |
| 2017-08-09 |
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. -p observed food employee clean, handle payment at the cash register and t |
| 2017-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-01-31 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsink at the rear of the facility with hot water at 86-88f. cdi - hot water adjusted. -1- |
| 2017-01-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under basin of wash bay in the 3-comp sink. repair. -0- |
| 2017-01-31 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. -0- |
| 2016-07-27 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0pts - observed scoop handle stored in contact with popcorn. |
| 2016-07-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer read 0 ppm. dispenser not working properly. saniitzer bottle read 50 ppm. cdi- vat manually flled to read 400 ppm and bottle refilled. repair dispenser. until repaired ensure all |
| 2016-07-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - observed soaking nozzles, popcorn utensils, and ice scoop stored around hand sink. cdi- pic to move all items. 6-301.14 post a handwash sign at each handsink. |
| 2016-07-27 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0pts - observed employee handle credit card and proceed to work with food without washing hands. cdi- corrected through education. |
| 2016-07-27 |
1 |
2-102.12 certified food protection manager - c - repeat - pic does not have cfpm certification. a pic with the cfpm certification shall be present during all food preparation.. |
| 2016-03-28 |
53 |
3 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.6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning met |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in microwave. |
| 2016-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - observed soaking nozzles, popcorn utensils, and ice scoop stored in and around hand sink. cdi- pic to move all items. // hand sink blocked by trash can, |
| 2016-03-28 |
7 |
.3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed employee grab popcorn and eat it with no gloves. this process shall be discontinued and should be a training opportunity for all staff. cdi- employe |
| 2016-03-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - 0pts - pic could not locate employee health policy without the assistance of ehs. pic shall understand and enforce the employ |
| 2016-03-28 |
1 |
2-102.12 certified food protection manager - c - repeat - pic does not have cfpm certification. a pic with the cfpm certification shall be present during all food preparation. |
| 2015-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - repeat - observed soaking nozzles stored in and around hand sink. cdi- pic moved all items to be cleaned and sanitized.6-301.12 provide paper towels or approved altern |
| 2015-09-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer bottle for dispenser was empty at three compartment sink. spray bottle read 0 ppm. cdi- bottle was changed out on request of ehs and sanitizer read 200 ppm. ensure that the chemi |
| 2015-09-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0pts - scoop handle stored in contact with popcorn. |
| 2015-09-30 |
1 |
2-102.12 certified food protection manager - c - repeat - pic does not have cfpm certification. a pic with the cfpm certification shall be present during all food preparation.https://www.ansica.org/wwwversion2/outside/alldirectorylisting.asp?menuid=8&prgi |
| 2015-09-30 |
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.6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning meth |
| 2015-09-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - three stacks of cups stored unprotected. keep cups in plastic wrapping or in dispensers. |
| 2015-04-30 |
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. - 0 pts - minor floor cleaning needed in the beverage/ice |
| 2015-04-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - two stacks of cups stored unprotected. nacho trays stored unprotected. all single service items shall be stored in a manner to prevent contamination. |
| 2015-04-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - jalapeno poppers stored in freezer were unprotected. some poppers fell to lower portion of unit. cdi- pic discarded poppers and |
| 2015-04-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed soiled popcorn scoops, ice scoop, and soaking nozzles stored in and around hand sink. cdi- pic moved all items to be cleaned and sanitized. 6-301.11 provide s |
| 2015-04-30 |
1 |
2-102.12 certified food protection manager - c - repeat - pic does not have cfpm certification. a pic with the cfpm certification shall be present during all food preparation. |
| 2014-09-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave oven in need of cleaning. |
| 2014-09-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed unprotected drink cups, popcorn tubs, cheese cups and drinking straws. |
| 2014-09-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed popcorn scoops being stored unprotected on soiled shelf ledge. cdi- it |
| 2014-09-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed opened bag of frozen chicken nuggets (not protected from contamination). |
| 2014-09-02 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed ice machines in need of cleaning. return visit within 10 days to verify ice machines are properly cleaned.4-601.11(a) equipment food contact surfaces and utensils |
| 2014-09-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two handsinks without paper towels. cdi pic restock handsinks with paper towels.6-301.11 provide soap for handwashing at each handsink. -pf observed s |
| 2014-09-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not a certified food protection manager. (repeat) |
| 2014-02-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: food contact surfaces shall be properly sanitized. observed no sanitizer provided at three compartment sink. observed sanitizer |
| 2014-02-24 |
1 |
2-102.12 certified food protection manager - c: an employee with supervisory authority shall have a food protection manager certification. observed no employee with food protection manager certification. as of january 1st 2014, this was a 2 point deduct |
| 2014-02-24 |
8 |
general comment:6-301.11 handwashing cleanser, availability - pf: hand soap shall be provided at hand sinks. observed some sinks in bathroom with no soap provided. manager informed she would fill. |
| 2014-02-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: floors, walls, and ceilings shall be designed, constructed, and installed so that they are smooth and easily cleanable.observed wall around mop sink damaged. observed tiles missing and first snack st |
| 2014-02-24 |
37 |
general comment:3-305.11 food storage-preventing contamination from the premises - c: food shall be protected from contamination during storage. observed pizzas in freezer uncovered. |
| 2013-05-21 |
45 |
repair shelving/cabinets in the stands. |
| 2013-05-21 |
43 |
store single service protected. observed single service cups unprotected. |
| 2013-05-21 |
34 |
provide a small diameter probe thermometer for measuring the temperature of thin hot foods the facility serves. cdi by instruction. |
| 2013-05-21 |
14 |
maintain food contact surfaces clean to sight and touch. observed the ice machine and the nacho cheese dispensers with buildup. cdi. |
| 2013-05-21 |
2 |
employee health policy must include all five symptoms and illnesses required by the rules. observed a poster which did not include all this information. all employees must be informed of the information required. handout left. cdi by instruction. |
| 2013-05-21 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. no certified manager present during the inspection. cdi by instruction. two point dedu |
| 2012-11-02 |
7 |
provided instruction concerning code requirement for no bare hand contact with ready-to-eat foods. observed employee hand contact with popcorn. advised that this contact is prohibited by code; and use of adequate utensils or gloves required to meet code |
| 2012-11-02 |
8 |
water at handwashing sink shall be provided through a mixing valve or combination faucet for ease and efficacy of use. observed cold water not supplied to handwash in kitchen. advised. |
| 2012-11-02 |
13 |
food must be properly protected from contamination or adulturation during handling and storage. observed ice in bucket for food service was left unattended; uncovered in hallway. corrected. |
| 2012-11-02 |
37 |
all food must be stored at least 6 inches above floor. observed food boxes on floor in dry storage room. |
| 2012-11-02 |
43 |
single service utensil must be stored and handled in a manner to prevfent contamination. observed beverage cupps stored with food contact surfaces facing up without protection. advised to invert on clean surfaces; and keep in protective shipping sleeves |
| 2012-11-02 |
52 |
maintain garbage recdeptaclesw in good repair. ensure garbage is properly contained and not exposed to environment. observed one dumpster lid collapsed into dumpster; and one open. observed garbage exposed in rolling receptacle. |
| 2012-11-02 |
47 |
nonfood-contact surfaces shall be routinely cleanede and present clean to sight and touch. observed 3-c sink in need of cleaning. observed handwash sinks in need of cleaning. observed need to clean faucet handles that presented with residue. |
| 2012-11-02 |
53 |
observed paint peeling from kitchen floor. needs to be smooth and easily cleanable. |
| 2012-11-02 |
2 |
evidence of formal employee helth policy not observed today. provided wrtitten form/advice for compliance with code. corrected by instruction. |
| 2012-11-02 |
45 |
observed some cabinet damage existed behind service line. these absorbant and difficult to clean surfaces should be sealed/refinished. |
| 2012-11-02 |
1 |
advised on future cerification requirement at all times of operation. advised concerning active managerial control requirement. |