| Violation Date |
Code |
Description |
| 2018-11-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles over three compartment sink.6-501.11 floors, walls, and ceilings including the attachments such as |
| 2018-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous pieces of equipment in need of gasket replacement. |
| 2018-11-20 |
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 rice cooling in to great of volume and tightly covered. cdi added ice to |
| 2018-11-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice cooling at insufficient rate to meet cooling parameters . cdi cooling method changed. |
| 2018-11-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chilli improperly reheated see chart above . cdi chilli took to back and reheated to proper temperature see chart above. |
| 2018-11-20 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site at time of inspection. |
| 2018-07-23 |
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 numerous floor tiles missing or damaged in rear kitchen. |
| 2018-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 1 , reach in 1, reach in freezer in need of replacement. repeat. |
| 2018-07-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed solution being used to sanitize dishes at 3 compartment sink at greater than 200 ppm chlorine . cdi dilute to below 200 ppm chlorine. |
| 2018-07-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage over ready to eat ham in prep unit 2 , observed raw chicken over sliced chicken in walk in . cdi reordered storage . repeat violation. |
| 2018-04-17 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed certified food protection manager not on site during inspection. |
| 2018-04-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employees cracking raw eggs and handling clean plates for plating of food without handwash or glove change . observed employee handle raw fish and change gloves without washi |
| 2018-04-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage in container with container stored in ready to eat lettuce. observed cooked sausage in rear reach in stored with stacked raw shell eggs. cdi reordered storage. |
| 2018-04-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reiminder missing on eggs , hamburger steak on take out menu. cdi corrected by manually adding asterisk |
| 2018-04-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed numerous area in facility floors damaged exposing absorbent concrete underneath. |
| 2018-04-17 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement throughout faciltiy. |
| 2018-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-01-29 |
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 items cooling under no temperature control or cooling process. items were |
| 2018-01-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw hamburger stored above ready to eat gyro meat. hamburger was moved to the bottom of the storage unit. separate raw and ready to eat foods such that raw animal proteins cannot |
| 2018-01-29 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed green beans, pinto beans, mashed potatoes and rice left out of temperature controls while cooling, items were observed to be |
| 2018-01-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. rear door of establishment was observed to be left open during inspection. do not leave openings of the establishment open, as it will allow pest entry. no insects or pests we |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food slicer with food residue present on the front and back of the blade. slicer must be cleaned after each use, or every 4 hours of continuous use. |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the salad dressing cooler, and the dry storage/canned goods storage racks observed rusted. facility has replaced/repaired some areas of shelving. half points deducted. |
| 2018-01-29 |
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 tile damage under the grill area, and slight damage in the rear areas of the e |
| 2018-01-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and containers in the dish area. items must be allowed to air dry before storage. repeat violation. |
| 2018-01-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee backpack stored on top of canned goods in the dry storage area. do not store employee items or possessions in areas where food |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic containers used for food storage with sticker debris present on the exteriors and interiors while stacked. sticker and any other debr |
| 2017-11-16 |
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 several cheeses that had been sliced into portioned bags with faded date markers that were unable to be read at time of inspection. |
| 2017-11-16 |
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 several sauce bottles in the prep area for dressings and other non-tcs products not labelled. bottles such as these conta |
| 2017-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked plastic and metal containers in the dish area. dishes must be air dried after wash/rinse/sanitize processing to ensure that no moisture is left on the |
| 2017-11-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed numerous non-nsf plastic containers. containers are able to be effectively washed/rinsed/sanitized and meet the the requi |
| 2017-11-16 |
1 |
the person in charge does not have a certificate for passing an ansi-accredited program for food protection managers. 2-102.12 certified food protection manager |
| 2017-11-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed rear dumpster door open at time of inspection. dumpster doors should be maintained closed to prevent insec/rodent attraction. |
| 2017-11-16 |
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 floor and baseboard damage to various areas of the kitchen space such as the g |
| 2017-11-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunch stored amongst restaurant food service items in the rear prep area reach in. item was moved to a designated area of the c |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris built up on the gaskets and seals of the various reach in refrigerator units in the facility. |
| 2017-09-29 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented cans stored amongst other cans in the dry storage area. pic placed the cans on a lower shel |
| 2017-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pots, pans and containers in the clean dish area. items must be air dried before storage to ensure proper sanitation. |
| 2017-09-29 |
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 a container of sauage patties cooling down for use the next day on a cold |
| 2017-09-29 |
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 brown liquid stains underneath the server bar co |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed several rusty racks and shelving.4-201.11 equipment and utensils-durability and strength - c observed cardboard box pieces being used in the rear storage areas as padding for various dry goods container |
| 2017-06-01 |
25 |
3-302.14 protection from unapproved additives - p facility observed to have yellow food coloring from chef's quality brand.owner stated that it is only used in baked items. item does contain yellow #5, #6, and sodium benzoate which are on the gras listpro |
| 2017-06-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfobserved pic and cook line employees both able to point out the posted employee health policy. however, the cook line workerthat |
| 2017-06-01 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed a screw top lid water bottle stored in the front grill area. ehs did notobserved any employees drink from the container. however, best practice would be to provide cups with a lid and straw, that ar |
| 2017-06-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout recontaminating hands. -p observed employee in the dish area go to wash his hands without soap or water in the 3compartment s |
| 2017-06-01 |
11 |
3-202.15 food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed toadulteration or potential contaminants. pf observed two heavily dented can of beans stored in the dry storage/canned foodarea. it |
| 2017-06-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight debrisaccumulation on the coke machine ice chute. ensure that this item is cleaned whenever accumulation occurs. employees shouldcheck thi |
| 2017-06-01 |
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 facility hasgreatly improved on date marking. ehs did not observe any foods not date marked that were susceptible to this code violation.ehs |
| 2017-06-01 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf facility is recording tphc informatio |
| 2017-06-01 |
26 |
7-101.11 identifying information, prominence-original containers - pf facility observed using a labelled degreaser bottle as asanitizer container. container had a degreaser label present, as well as the sanitizer label written on the sides. spray bottles |
| 2017-06-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosureand reminder.-pf observed a reminder on the take-away menu for items that may be served raw/undercooked. however, no itemson the menu |
| 2017-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. observed pic not wearing a hair restraint during inspection. however, pic was walking with inspectors throughout thetime in |
| 2017-06-01 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visibledebris and soil. observed pic carrying a wiping cloth on an apron, observed several dirty cloths used as utensil storage |
| 2017-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic pots wet stacked in the rear dish area,removed by employee for pyramid stacking. facility has improved on this and items were corrected during inspection. |
| 2017-06-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed non-nsf can opener, observed several non-food service plastic containers non-nsf, observed a flour straining device non nsf |
| 2017-06-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster sliding doorsopen at time of inspection.5-501.16 provide waste bins in required areas including at handwash sinks. facility should provide a w |
| 2017-06-01 |
53 |
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. observed several areas of the facility still in disrepair such as the ceiling in the fem |
| 2017-06-01 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-usearticles. observed non-shatterproof light in the front ranch display. |
| 2017-06-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tworacks of plastic packaged bread within 6 inches of the floor in the rear kitchen area. facility has been marked before for havi |
| 2017-05-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towels inaccessible at the rear handsink due to automatic dispensing issues. facility must ensure that the dispensors are properly functioning, and |
| 2017-05-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer in the rear dish area above 200ppm. bottle was drained by an employee and remixed. ensure that dilution of the chlorine sanitizer is performed befo |
| 2017-05-19 |
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 facility holding hashbrowns |
| 2017-05-19 |
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 spaghetti noodles and potato salad date marked for 5/12/17 and 5/10/17 respectively. both of th |
| 2017-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a stacked rack of shelled eggs in the prep area. ehs temped one egg via poking through the shell, and observed an interior temperature of 47f. ehs recommends that the facility |
| 2017-05-19 |
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 cook line employee cracking and preparing raw, shell eggs. em |
| 2017-05-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee handling toast and bacon barehanded. items were being placed into a to-go box for a customer. it |
| 2017-05-19 |
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 facility cooling cooked sausage patties in a reach in refrigerator unit. |
| 2017-05-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed emplyoee drinking from a twist cap water bottle while at the cooking station. employees should refrain from eating or drinking while in any food prep or storage areas. |
| 2017-05-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cracks and crevices on the ice machine shield collecting black build up/debris. ensure that the hard to reach areas of the ice machine are regul |
| 2017-05-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two small roaches in the rear prep area floors, observed flies in the small side door area where the can wash is located. |
| 2017-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of grits in the steam well with grits along the top of the container that had dessicated/become stuck. while the main portion of grits were observed to be 150f+, the dri |
| 2017-05-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic and a cook line employee not wearing hair restraints. |
| 2017-05-19 |
39 |
| 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep table surfaces. observed wet wiping cloth container in the front area not maintaining proper sanitizer concentration. sanitizer bucket w |
| 2017-05-19 |
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 dry goods containers of items such as flour and breading with scoops sto |
| 2017-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers in the dish area. items had not been allowed to air dry. facility must air dry these items before stacking, do not use any sort of wiping cl |
| 2017-05-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non-nsf food processor, pic stated that it was for personal use. 4-501.11 maintain equipment in good repair. observed st |
| 2017-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed storage racks in dry storage and chemical area collecting heavy dust/debris build up. |
| 2017-05-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed heavy garbage build up in the dumpster area preventing the doors from being closed. ensure that waste removal services are often enough that waste acc |
| 2017-05-19 |
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 wall damage in several areas, observed floor tiles missing/damaged throughout |
| 2017-05-19 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed several non-shatterpoof lights in areas of utensil storage such as the small supply closet, observed multi |
| 2017-05-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food containers stored on the floor of the walk in cooler. items observed were in buckets such as cut onions, and in plastic cont |
| 2017-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee washing a wash rag at the front handsink. handsinks are to be used for washing hands only, and may not be used for any other purpose. |
| 2017-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer spray bottle unlabelled in the rear three compartment sink area. cdi by relabeling. |
| 2017-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pickle bucket stored on the floor of the walk in cooler.6-404.11 designate a separate area for items that are not for use and a |
| 2017-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth stored on the prep flip top cutting board. ensure rags are returned to sanitizer buckets after each use. |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the kitchen area |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy crumb build up near the toaster/microwave. |
| 2017-02-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid opened at time of inspection. |
| 2017-02-27 |
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 floor wall ceiling damage throughout kitchen area. |
| 2017-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted shelving throughout facility. |
| 2016-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones and employee items stored in the rear prep area. |
| 2016-12-07 |
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 wall, floor and ceiling damage throughout facility. |
| 2016-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed several cracked lexan pans |
| 2016-12-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door rusted through on the bottom such that insects may be able to enter. |
| 2016-12-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not produce a thin probe thermometer at time of inspection. verification visit required by 12/16/16 |
| 2016-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a sanitizer bottle unlabelled at the front display area. cdi by pic labelling. |
| 2016-12-07 |
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 facility not datemarking items such as deli meats, cheeses, and items such as chicken salad. items must be datemarked on the day o |
| 2016-12-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the rear dishwashing sink. cdi by employee providing soap. |
| 2016-12-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic at time of inspection. those with an approved course must be present at time of inspection to receive credit. |
| 2016-09-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg french toast batter above cooked chicken in walk in cooler. cdi- food re-arranged by final cook temperature. observed box of bread stored directly on wrapped hamburger meat |
| 2016-09-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottle drink stored on table next to bags of bread. cdi- drink removed. |
| 2016-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler holding several items (ham, sausages, macaroni salad, potato salad all at 48-52 degrees. appears cooler is capable of cold holding at or below 45 degrees foods as ha |
| 2016-09-01 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-09-01 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p date mark required foods held at 41 degrees max are allowed a maximum 7 day shelf life. observed noodle |
| 2016-09-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook not wearing a hat or hair restraint, cook put on a cap. |
| 2016-09-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit and house flies in the kitchen, maintain pest control to eliminate pests.6-202.15 protect outer openings of establishment from insect or rodent entry. observed bac |
| 2016-09-01 |
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 wall next to 3 comp and handwash sink peeling, needing repainting. observed a |
| 2016-09-01 |
45 |
. 4-501.11 maintain equipment in good repair. rusty racks in walk in cooler and peeling racks above 3 comp sink need re-coating or replacing soon. |
| 2016-09-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of sanitizer not labeled at prep table. cdi- bottle labeled. |
| 2016-03-29 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 reach in coolers. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assem |
| 2016-03-29 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed a few containers stacked wet. |
| 2016-03-29 |
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 cooked chicken cooling in the prep unit. cdi - explained proper cooling. |
| 2016-03-29 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw steak stored on top of shell eggs in the reach in cooler. cdi - steak was moved to the bottom shelf.3-304.11 food shall only contact surfaces of properly clea |
| 2016-03-29 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-03-11 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-03-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - pic did not know the health policy and did not have one posted. pic has had one emailed to him from a past inspection and sho |
| 2016-03-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed employees touch toast, lettuce and bbq with bare hands. cdi - lettuce and toast was discarded. bbq was pl |
| 2016-03-11 |
13 |
repeat violation 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee cracked raw eggs with gloves on, then touch a spatula then grab cooked sausage with the same gloves. cdi - stopped empl |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cooked sausage out on the counter at 64f. cdi - sausage had been out an hour and was placed in the walk in cooler to cool.observed lettuce in the prep top at 53f. cdi - top la |
| 2016-03-11 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up inside the ice machine. clean with sanitizer and cover the ice while cleaning.4-501.114 maintain sanitizer at correct |
| 2016-03-11 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed at least 2 wet cloths on prep surfaces. |
| 2016-03-11 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on a prep unit and 2 reach in coolers. replace gaskets. observed duct tape on the handle of the prep unit door by the grill. remove duct tape and repair door.4-202.11 food contact surfac |
| 2016-03-11 |
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 gaskets to have black build up and food debris. observed food debris in the tracks of the display case at the front. cleaning is |
| 2016-03-11 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed 2 unshielded lights in the kitchen area. |
| 2016-03-11 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed a live and a dead roach in the kitchen. get pest management out asap. |
| 2015-12-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken cooling in walk in cooler visibly under-cooked. workers said they partially cook some of the foods. partially c |
| 2015-12-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic is not food safe certified. |
| 2015-12-04 |
4 |
•2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink cup stored on prep table next to bread and other foods and employee drink bottles and cups stored next to single service items on prep tab |
| 2015-12-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed grill cook handling raw hamburger with gloves, not change gloves, then handle hamburger buns. cdi- employee corrected, disposed of bun, washed hands and changed gloves. |
| 2015-12-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a pan of tomato paste in walk in cooler, unknown how old, that had some beginnings of mold growth. cdi- tomato paste disposed of. |
| 2015-12-04 |
13 |
• 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausages stored above rte peppers and country ham in prep cooler. cdi- food stored by final cook temperature. |
| 2015-12-04 |
14 |
4-601.11(a) properly wash rinse and sanitized food contact surfaces. equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 compartment sink not set up correctly, dishes being washed, sanitized and then rinsed. cdi- |
| 2015-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pan above sliced chicken stored on egg crate above heat of flat grill at 89 degrees. cdi- worker said chicken had been there for 30 minutes. cdi- pic placed chicken in prep co |
| 2015-12-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large number of fruit flies in kitchen and prep areas and one dead roach on a table. need to have pest problem treated asap. |
| 2015-12-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed wwd 40 aerosol can stored above oven in prep area. cdi- chemical moved to chemical storage area. |
| 2015-12-04 |
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 deli meats that were frozen and then thawed 2 days ago that were not updated with a date of thaw to keep up with the 7 day shelf li |
| 2015-12-04 |
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 several areas of floors throughout facility that are damaged needing repair. o |
| 2015-12-04 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed worker washing dishes in dirty wash water and sanitizer with food particles floating in it. cdi- solutions replaced. |
| 2015-12-04 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few pans in poor condition. pic disposed of the pans.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 |
| 2015-12-04 |
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 in use knives stored between coolers and equipment in an unclean locatio |
| 2015-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not stored in sanitizer. |
| 2015-05-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed floor underneath cooking equipment collecting debris in need of cleaning. |
| 2015-05-26 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed stained/gouged cutting boards in need of resurfacing. |
| 2015-05-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces . cdi containers pulled and pl |
| 2015-05-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2015-01-28 |
53 |
(general comment) 6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring in need of cleaning underneath equipment. |
| 2015-01-28 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed stained/gouged cutting boards in use in need of resuerfacing.4-202.16 nonfood-contact surfaces - c; keep equipment in good repair; observed split/torn gasket on stand up cooling |
| 2015-01-28 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed fruit flies in kitchen area. |
| 2015-01-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed several plastic containers stored clean wit food debris stuck to surfaces. cdi containers pulled a |
| 2014-10-08 |
8 |
(general comment) 6-301.12 hand drying provision - pf; provide hand drying device at all hand washing sinks; observed hand washing sink in back kitchen area not having a working hand drying device. cdi other hand washing sink paper towels were used until |
| 2014-10-08 |
11 |
(general comment)3-202.15 package integrity - pf; observed dented cans stored with non-dented cans in storage area; (remove dented cans and return them). cdi dented cans placed in designated location. |
| 2014-10-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and pla |
| 2014-10-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf; properly date mark rte phf products; observed numeorus rte phf products stored inside walk-in cooler (slaw, potato salad, tuna salad, deli meat |
| 2014-10-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf; ensure that consumer advisory is posted for raw meats served raw or under cooked; observed togo menus not having advisory for burgers a |
| 2014-10-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c properly air dry; observed numerous |
| 2014-10-08 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed cooking equipment collecting heavy food debris in surfaces in need of |
| 2014-10-08 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors, walls, and ceiling clean; observed flooring underneath cooking equipment collecting heavy food debris in need of cleaning. |
| 2014-10-08 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed live roach in kitchen area. |
| 2014-07-08 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-07-08 |
41 |
3-304.12 in-use utensils, between-use storage; observed knives stored between prep table and cold holding unit on dirty surfaces. |
| 2014-07-08 |
31 |
3-501.15 cooling methods; properly cool using approved methods; observed containers of cooked proteins cooling in large sealed containers; cdi containers unwrapped and transferred into shallow pans. |
| 2014-07-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking; properly date mark all rte phf food products; observed numerous cooked proteins and cut deli meats and various heat treated vegetables stored inside |
| 2014-07-08 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employee drinks stored on prep table with food products; cdi drinks discarded. |
| 2014-07-08 |
1 |
2-102.12 certified food protection manager; ensure that pic is a certified food protection managers; observed pic on site not a cfpm. |
| 2014-04-22 |
1 |
2-102.12 certified food protection manager; ensure pic is a certified food protection manager; pic on site is not a cfpm. |
| 2014-04-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store raw meat products; observed raw ground beef stored above rte food products in reach-in cooler. cdi raw meats properly stored according to final cooking temperatur |
| 2014-04-22 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry all food contact surfaces; observed numerous containers stacked wet in kitchen area. |
| 2014-04-22 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting food debris in need of cleaning. |
| 2014-04-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath cooking equipment in need of cleaning. |
| 2014-02-03 |
53 |
keep floors clean; observed floors underneath cooking equipment collecting debris in need of cleaning. |
| 2014-02-03 |
47 |
keep equipment clean; observed all cooking equipment collecting debris in need of cleaning. |
| 2014-02-03 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-02-03 |
1 |
provide pic that has training and has passed a approved food safety course. observed pic on site with no training. |
| 2013-10-11 |
7 |
prevent contamination of food by practicing no bare hand contact; observed employees using bare hands to touch rte ; products discarded by staff. |
| 2013-10-11 |
14 |
properly wash, rinse and sanitize; observed numerous plastic containers stored clean with food debris stuck |
| 2013-10-11 |
21 |
properl.y date mark rte phf products; observed numerous rte phf products stored inside walk-in cooler (deli meats, sliced tomatoes, cut lettuce, cole slaw, cooked proteins) not date marked and was prepared 2-3 days prior to inspection; all rte phf product |
| 2013-10-11 |
31 |
properly cool phf products using approved methods; observed sausage patties cooling on prep table measuring 80 degrees f; observed large pan of pulled beef cooling in walk-in tight wrapped in plastic. |
| 2013-10-11 |
23 |
(general comment) provide approved consumer advisory; observed asterisk missing from disclosure and reminder. cdi education. |
| 2013-10-11 |
45 |
keep food and non-food contact surfaces in good repair; observed stained/ gouged cutting boards in use in kitchen area in need of resurfacing; observed split/torn gaskets on reach-in cooler doors in need of repair; observed handles missing/broken on reach |
| 2013-10-11 |
47 |
keep non-food contact surfaces clean; observed shelving throughout establishment in need of cleaning; observed surfaces of all cooking equipment collecting heavy debris in need of cleaning. |
| 2013-10-11 |
53 |
(general comment) keep floors, walls and ceilings clean and in good repair; observed flooring throughout establishment in need of cleaning. |
| 2013-10-11 |
42 |
(general comment) properly air dry; observed numerous plastic containers stacked wet in kitchen area. |
| 2013-08-09 |
45 |
keep all equipment in good repair; observed split gaskets on numerous refrigerators throughout. |
| 2013-08-09 |
42 |
properly air dry, observed numerous metal containers stacked wet in kitchen area. |
| 2013-08-09 |
41 |
properly store in use utensils; observed knives on prep line stored between prep unit and prep table touching surfaces that are not regularly or easily cleaned. |
| 2013-08-09 |
21 |
properly date mark all rte phf products; observed numerous rte phf products not date marked stored inside walk-in cooler (cole slaw, cut lettuce, various deli meats). all rte phf products properly date marked during inspection. |
| 2013-05-22 |
2 |
provide employee health policy; observed staff having no knowledge of employee health policy or required information for reporting; handouts found inside office; handout posted in kitchen and information shared with staff. |
| 2013-05-22 |
21 |
properly date mark all rte phf products; observed numerous rte phf products stored inside walk-in; reach-in refrigerators (deli meats; cut tomatoes; cut lettuce and cooked proteins) not date marked. all rte phf products properly date marked during inspect |
| 2013-05-22 |
45 |
keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of replacing/resurfacing; observed busted fryer baskets in need of replacing; observed compressor leak inside reach-in refrigerator creating puddle water |
| 2013-05-22 |
20 |
properly cold hold phf products; observed cooked sausage patties pulled from cooler and stored on prep table measuring 67 degrees f; if stored outside of refrigeration keep on ice to maintain proper cold holding temperature of 45 degrees f and below; patt |
| 2013-05-22 |
53 |
(general comment) keep floors clean; observed flooring underneath cooking equipment collecting heavy food debris in need of cleaning. |
| 2013-05-22 |
47 |
keep non-food contact surfaces clean; observed sides of cooking equipment collecting heavy food debris in need of general cleaning. |
| 2013-03-06 |
47 |
keep non-food contact surfaces clean; observed inside bottom surfaces of stand-up freezers collecting food debris in need of general cleaning; observed sides of cooking equipment collecting food debris in need of general cleaning. |
| 2013-03-06 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-03-06 |
31 |
properly cool phf products; observed cooked chicken stored in large metal container wrapped tight with plastic wrap. plastic removed and chicken uncovered until fully cooled. |
| 2013-03-06 |
21 |
properly date mark all rte phf products; observed numerous rte phf products stored in reach-in cooler and walk-in cooler not date marked (deli meats; cooked meats; heat treated veggies). all rte phf products properly date marked during inspection. |
| 2012-11-29 |
21 |
3-501.17 properly date mark rte phf products; observed numerous rte phf products not date marked inside walk-in cooler; all rte phf products properly date marked. |
| 2012-11-29 |
45 |
keep non-food and food contact surfaces in good repair; observed gouged/stained cutting board in use in kitchen area in need of resurfacing. |
| 2012-11-29 |
43 |
protect single service cups; observed single service cups stored beyond protection of plastic sleeves exposed to contamination/sneeze spray. |
| 2012-11-29 |
41 |
properly store in use utensils; observed knives stored between prep table and cold holding unit on surfaces that can not be cleaned easily; store knives on clean surface or in product with handle extending out. |
| 2012-11-29 |
31 |
3-501.15 use proper cooling methods; observed fried okra and fried squash cooling at room temperature measuring 92-94 degrees f; okra and squash placed into refrigerator. |
| 2012-11-29 |
23 |
3-603.11 provide consumer advisory for raw meats served raw or under cooked; observed consumer advisory needed for eggs and ground beef that is offered under cooked on menu.(b) disclosure shall include: (1) a description of the animal-derived foods; such |
| 2012-11-29 |
4 |
2-401.11 properly store employee drinks; observed employee drinks stored on prep tables throughout establishment. |