| Violation Date |
Code |
Description |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of dust from walk in cooler fan guards and dark build up from low prep cooler door gasket. |
| 2018-08-08 |
45 |
4-501.11 maintain equipment in good repair. replace rusty shelves in walk in cooler. |
| 2018-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked on drying rack. cdi - pans were pulled for re-cleaning. |
| 2018-08-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up in soda nozzles at customer self service soda fountain. cdi - nozzles were pulled and cleaned. |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris inside the bread warming unit. |
| 2017-12-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned spatulas being stored in the gap between the wall and the 3 compartment sink. |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese and diced chicken cole holding above 45f in a flip top cooler (see chart). cdi- products were placed on tphc and will be discarded if not sold within 4 hours. |
| 2017-12-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee place raw hamburger patties onto the grill and not change gloves. observed same employee touch face/clothes with gloves on and not change g |
| 2017-08-11 |
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 leaf lettuce cooling in the walk in cooler in a high volume (great than 3 |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hot dogs cold holding above 45f (see chart). cdi- ice was placed over hot dogs to promote rapid cooling. |
| 2017-08-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce cooling in a covered pan in the walk in cooler filled greater than 3 inches high. pic indicated the lettuce |
| 2017-08-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles in the kitchen and at the customer service soda machine with visible debris accumulation on them. |
| 2017-08-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee not change gloves or wash hands after using a wiping cloth to clean a prep. station then proceed to other tasks. observed an employee place uncooked chicken tenders into |
| 2017-04-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee placing hamburger patties onto the grill then proceed to change gloves without handwashing in-between. cdi by instruction, hands were washed. |
| 2017-04-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a sheathed thermometer with visible food debris on the probe. cdi- item was recleaned. |
| 2017-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hot dogs and shredded cheese cold holding above 45f in flip top coolers. cdi- hot dogs had ice placed over them and shredded cheese was relocated to the walk in cooler for coo |
| 2017-04-11 |
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 cooked and diced hamburger meat cooing in a flip top cooler. cdi- produc |
| 2017-04-11 |
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 an ice scoop stored in ice with the handle in direct contact with the i |
| 2017-04-11 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris in the sanitizer water in the 3 compartment sink. |
| 2017-04-11 |
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 heat lamps over the chicken tenders/french fries. improvements made since last inspection. |
| 2017-01-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a sheathed thermometer probe with dried food debris on it. cdi- thermometer probe was cleaned. |
| 2017-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn dogs in a cooler drawer and shredded cheese in a flip top cooler cold holding above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2017-01-17 |
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 cooked hamburger patties cooling at room temperature next to the char gri |
| 2017-01-17 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 1 sanitizer bucket at 0ppm chlorine concentration. |
| 2017-01-17 |
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 the facility using tphc fo |
| 2017-01-17 |
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 the shelving above the 3 compartment sink and on the tops of the heat lamps where chicken tenders and french fries are kept |
| 2017-01-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leaking faucet at the mop sink. |
| 2017-01-17 |
45 |
4-501.11 maintain equipment in good repair. observed water leaking out of the grill coverings on the bottom of the flip top cooler. instructed pic to call for repairs if the unit cannot maintain foods at 45f or below. |
| 2016-07-21 |
47 |
observed build up on the warmer today.4-602.13 nonfood contact surfaces - c |
| 2016-07-21 |
45 |
oobserved a broken door on the flip top cooler.observed broken lids on tea pitchers today.4-501.11 maintain equipment in good repair.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. mat |
| 2016-07-21 |
35 |
observed a container of sugar unlabeled today- labeled during inspection.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-07-21 |
22 |
observed lettuce, raw bacon and american cheese not timed today. all back timed 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 |
| 2016-04-12 |
45 |
observed cracked doors on the flip top and a cracked lid on the raw meat flip top.4-501.11 maintain equipment in good repair. |
| 2016-04-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfobserved the handsink stopped up and not able to be used today- repaired during inspection to correct. |
| 2016-04-12 |
52 |
observed the cardboard dumpster lid open today and cardboard on the ground around it.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures |
| 2016-04-12 |
49 |
observed the handsink not draining properly today- unclogged during inspection to correct.5-205.15 maintain a plumbing system in good repair. |
| 2016-01-21 |
53 |
observed low/missing grout on the floor today throughout the kitchen. grout should be flush with the top of the tile to make it easy to clean.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures |
| 2016-01-21 |
52 |
observed no drainplug on the dumpster today.5-501.114 ensure drain plug on dumpsters, waste containers is in place. |
| 2016-01-21 |
45 |
observed a broken slid door on the ice machine. pic has this part on order.4-501.11 maintain equipment in good repair. |
| 2016-01-21 |
42 |
observed pans stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-01-21 |
26 |
observed lysol stored over the prep table today- moved to the designated chemical storage to correct today.7-201.11 store toxic materials to avoid contamination. -p |
| 2015-10-14 |
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 the salt scoop handle stored in the product today. |
| 2015-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a build up of dried shredded cheese on the interior door portion of the flip top cooler. |
| 2015-06-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of ants near the drive thru window and soft serve machine. advised to continue pest control methods to remedy. |
| 2015-06-04 |
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 container of salt not labeled. cdi by labeling while onsite. |
| 2014-12-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed fryer baskets with broken wires. gave instruction to replace when needed. |
| 2014-07-24 |
7 |
3-301.11 preventing contamination from hands - assure no bare hand contact with ready to eat foods. observed employee washing and tearing lettuce for sandwiches with bare hands. redirected and discussed risks of cross contamination from bare hand cont |
| 2014-07-24 |
36 |
. 6-501.111 controlling pests - observed a couple of flies in kitchen area. discussed enhancement of fly control. |
| 2014-07-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - provide food and tea storage out of area of splash from ceiling vents. observed condensation leak from both ceiling vents onto tea urn and prep cooler for flat top grill. discussed and |
| 2014-07-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - maintain ceiling vents in good repair to prevent cross contamination of food contact areas. observed heavy condensation leaks from both ceiling vents. maintenance was on site |
| 2014-07-24 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - prevent condensation leaks from ventilation into kitchen. maintenance on site for repair. |
| 2014-02-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - maintain floors easily cleanable. floors throughout dining area are extremely slippery. while on site multiple customers were observed sliding. it appears the surface has been adulterated and has film |
| 2014-02-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment and utensils in good repair. observed broken drawer make unit with broken drawers which don't close properly. observed cracked and chipped plastic containers. gave instructio |
| 2014-02-03 |
31 |
3-501.15 cooling methods - use only approved cooling methods for chilling or cooling from cooked state. observed lettuce and cheese tightly covered in walkin. gave instruction. |
| 2014-02-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed multiple foods over 45 f for less than 4 hours. foods were quickly re-chilled or cooked. |
| 2014-02-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - maintain all utensils properly clean and sanitized to sight and touch. observed sticker residue on plastic and metal containers. observed biofilm in ice machine. gave instruction and beg |
| 2013-07-03 |
54 |
n/a |
| 2013-07-03 |
53 |
gc complaint on slick floors addressed. floors in dining eared will be cleaning and stripped per management. |
| 2013-07-03 |
43 |
keep all single service cups in sanitary dispensers or plastic sleeves. cups with sleeves down. cdi. |
| 2013-07-03 |
34 |
provide thermometer for temping small mass foods. proper thermometer not available. |
| 2013-07-03 |
8 |
handsinks shall be easily accessible at all times. observed plastic shake shield in front handsink. removed. |
| 2013-07-03 |
6 |
proper hand wash required frequently and between tasks. observed employee change tasks without a hand wash. cdi. |
| 2013-07-03 |
4 |
store employee drinks in a sanitary manner stored below food contact areas. removed. employee drinks on prep sink. |
| 2013-02-06 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-02-06 |
20 |
keep all cold hold foods < 45 f unless time is used as a health control. observed cooked chicken quesadilla meat on hold prep unit at 89 f. observed cooked ground beef on hold unit at 54 f. both items were held for less than 4 hours. instruction and discu |