| Violation Date |
Code |
Description |
| 2018-09-26 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs ofequipment with build up in need of cleaning (kitchen and cooking equipment and reach in cooler/flip top). |
| 2018-09-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test kit/test strips not provided for sanitizer. cdi, ehs provided test strips for use while establishment test strips are provided. |
| 2018-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach carcases in kitchen. |
| 2018-09-26 |
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 hot dogs, and tomatoes without date mark. items were opened or prepared more than 24 hours prior to inspection. cdi, items marked. |
| 2018-09-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not show knowledge of how to prepare sanitizer. pic stated utensils and equipment was not being sanitized. ehs showed pic how to prepare, test and use sani |
| 2018-01-11 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (kitchen and cooking equipment). |
| 2018-01-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical spray cleaner stored on top of drink boxes in kitchen area. cdi chemicals all properly stored. |
| 2018-01-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer stored clean with old food debris stuck to surfaces. cdi slicer pulled and placed into dirty dish pit. |
| 2017-07-14 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-01-17 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (observed water collecting in the bottom of prep cooler). |
| 2017-01-17 |
21 |
repeat3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cut lettuce that was prepared 2 days prior without date marking. |
| 2017-01-17 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-11-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. facility has no certified pic. |
| 2016-11-04 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed minor build up of food debris inside the microwave. |
| 2016-11-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cut lettuce and sliced turkey stored inside the prep cooler with a 10/28 open/prep date. cdi |
| 2016-11-04 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. dumpster still has rusted corrosion causing holes in the dumpster. pic has called for a replacement that should be delivered today. |
| 2016-11-04 |
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 cleaning needed on the floor behind the cookline |
| 2016-11-04 |
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 of dust on the shelf above the 3 comp sink used to store clean utensils. observed build up under the flat top grill and behind the cookline |
| 2016-10-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer available. vr- provide by follow up date. |
| 2016-10-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. facility has no certified pic. |
| 2016-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. provide a designated area for employees to eat, drink, etc. observed pic drinking while inside the kitchen. observed an employees opened personal lunch stored on the pr |
| 2016-10-27 |
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 2-301.15 only wash hands in handwashing sink.-pf observed employees ent |
| 2016-10-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed a maximum of 74f water at the only kitchen handsink. observed no hot water available inside the mens restroom. vr- follow up required, repair by 10/31. |
| 2016-10-27 |
9 |
3-201.11 use food from approved sources only.-p observed a canned product prepared by a customer and given as a gift to the employees stored on the top shelf of the reach in cooler. cdi by voluntary disposal. |
| 2016-10-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed folded over bags of sugar, chips and flour. advised store in a sealed bag or lidded container. |
| 2016-10-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2016-10-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed glass cleaner not labeled. cdi by labeling while onsite. 7-201.11 store toxic materials to avoid contamination. -p observed chemical spray bottles and sterno |
| 2016-10-27 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed a dead roach inside a drawer of the prep table. observed no active presence. cdi by cleaning while onsite. |
| 2016-10-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food stored on shelving with customer food products. |
| 2016-10-27 |
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 a soiled dry wiping cloth stored on the prep table. advised to remove for storage with soil |
| 2016-10-27 |
42 |
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 cleaned spoons and forks stored with the mouthpieces stored up on the d |
| 2016-10-27 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed folgers coffe containers being re-used for storage. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. protect |
| 2016-10-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed gouged cutting board on the prep flip top cooler. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods |
| 2016-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. detailed cleaning needed on all equipment, including but not limited to: flip top cooler shelving, cook line equipment, cold holding drawers, etc. |
| 2016-10-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed minor build up behind the dumpsters (wood planks, etc). 5-501.15 provide dumpster, waste containers that are of s |
| 2016-10-27 |
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. general cleaning of floors and walls on the cook line nee |
| 2016-10-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of soda syrup stored on the floor of the dry storage room. |
| 2016-04-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present during inspection. |
| 2016-04-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -pobserved a container of lettuce and chili in flip top cooler that had been opened/prepared on 3/26 that ha |
| 2016-04-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved two bins of golf balls blocking access to handsink in kitchen. cdi - golf balls relocated. |
| 2016-04-07 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris inside bottom of flip top, inside microwave and residue/debris at cook area. |
| 2016-04-07 |
26 |
general comment - 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach in spray bottle at 200ppm. cdi - water added and sanitizer was diluted to 50ppm. |
| 2015-09-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved pic with no knowledge of employee health policy. cdi - provided employee health policy for 2 employees present. |
| 2015-09-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service cups stored on the floor of the kitchen. |
| 2015-09-03 |
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 ice scoop handle laying in ice inside ice bin in kitchen. |
| 2015-09-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved hot dogs in reach-in opened and chili made on sunday without a date. cdi - products date marked during inspection. |
| 2015-09-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hot dogs in hot hold unit 127f and 137f. cdi - hot dogs pulled and reheated to 165f in microwave. |
| 2015-09-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved no sanitizer available for use. cdi - education provided. chlorine sanitizer made up in spray bottle during inspection. |
| 2015-09-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap in dispenser at single handsink in kitchen. cdi - by providing small pump soap. |
| 2015-09-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic not certified. |
| 2015-03-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was unaware of the employee health policy. cdi- health policy provided today. |
| 2015-03-04 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed two employee food containers stored over customer food in a reach in cooler. cdi- food was relocated. |
| 2015-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soda nozzles with visible debris on the inner components. cdi- nozzles set aside for recleaning. 4-602.11 clean the equipment and utensils as r |
| 2015-03-04 |
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 ice scoop stored in a soda machine ice chest with the handle touching t |
| 2015-03-04 |
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 sugar container at the front food service counter that was unlabeled. |
| 2015-03-04 |
1 |
cu2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2015-03-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed turkey dated 1/31 in a flip top cooler, ham in a flip top cooler dated 1/31, leaf lettuce in th |
| 2014-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with food debris on it.4-501.114 maintain sanitizer at correct concentrations. -p facility only had a small amount of sanitizer rea |
| 2014-08-21 |
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 ham in a reach in cooler not dated that was opened on 8/19, cheese and chicken salad that was not dated and the pic was unsure wha |
| 2014-08-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2014-08-21 |
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 ice scoop with handle stored in the ice. |
| 2014-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue buildup at grill coolers and mold growth on grill cooler gaskets. |
| 2014-08-21 |
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 dusty ventilation above grill ventilation system. |
| 2014-08-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations.- pf there were no test strips on site. vr within 10 days. |
| 2013-12-03 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed grease and soil accumulating on bottom shelf of food prep table. |
| 2013-12-03 |
45 |
4-501.12 cutting surfacescutting surfaces shall be free from cracks or crevaces. observed 1 cutting board in kitchen with heavy scarring. cdi, operator removed from use. resurface or replace.4-205.10 food equipment, certification and classificationfood eq |
| 2013-12-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore single-service items 6 inches off of the ground. observed boxes of single-service cups stored on ground in back storage room.4-803.11 storage of |
| 2013-12-03 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed several wet wiping clothes hanging from warewashing sink in kitchen. |
| 2013-12-03 |
37 |
3-305.11 food storage-preventing contamination from the premisesfood shall be stored 6 inches off of the ground. observed a box of fryer oil and 2 boxes of tropicana drink soda mix stored on ground in kitchen. |
| 2013-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed open package of hot dogs with a date of pr |
| 2013-12-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencygeneral comment: food contact surfaces shall be clean to site and touch. observed 1 basking brush stored clean but soiled. observed 1 pot stored clean but soiled above 3 compartment sink. cdi, |
| 2013-12-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationraw animal food shall be stored so the cross contamination is prevented. observed shell eggs stored above drinks and onions in reach-in refrigerator. cdi, operator relocated foods |
| 2013-12-03 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees shall drink from a closed beverage container if handled correctly. observed opened employee cup stored on storage rack in kitchen above utensils and equipment. cdi, operator removed employee beverage. |
| 2013-12-03 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesimplement and follow a proper employee health policy. observed employee not able to demonstrate that a proper employee health policy was being follow |
| 2013-12-03 |
1 |
2-102.12 certified food protection managerat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction, handout given. |
| 2013-06-13 |
21 |
date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed no date marking procedures being followed. cdi by instruction; handout provided. |
| 2013-06-13 |
8 |
a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet.observed no hot water available because valve was off at handwash sink. cdi; valve turned on to provide hot water. |
| 2013-06-13 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles.observed oven cleaner stored on clean drainboard of 3 compartment sink. observed chemicals stored above |
| 2013-06-13 |
2 |
implement and follow an employee health policy. observed no health policy being followed at time of inspection.cdi by instruction; handout provided. |
| 2013-06-13 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-06-13 |
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 cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed in-use cutting board w |
| 2013-06-13 |
39 |
wet wiping clothes shall be stored in sanitizer in between uses. observed several wet wiping clothes stored in food prep sink. |
| 2013-06-13 |
1 |
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 a t |