| Violation Date |
Code |
Description |
| 2018-07-25 |
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 dining room under construction and construction project happening right beside |
| 2018-07-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed outside restroom working part of the time, per pic, while dining room construction underway. -0- |
| 2018-07-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed burger boxes on top of cook line with food contact surface facing upward. repeat -.5- |
| 2018-07-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bands and watches on wrists on arms while preparing food. 2-402.11 use head coverings, beard guards and clothing to restrain body ha |
| 2018-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in rear near drive thru window. -0- |
| 2018-07-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaners stored over cleaned utensils hanging on wall near 3-comp sink. cdi - pic moved chemicals. -0- |
| 2018-07-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cup in basin of front drive thru handsink. cdi - pic cleaned out sink basin.6-301.12 provide paper towels or approved alternative for hand drying at each handsi |
| 2018-07-25 |
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 employees handling cleaning equipment, cleaning stations at be |
| 2018-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the probe of the thermometer used to temp food on the cook line. cdi - pic cleaned and sanitized today during the inspection. -1.5-4-501.11 |
| 2018-05-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed condiment bin stored directly on the floor that contains sauces and other condiments. -0- |
| 2018-05-23 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a |
| 2018-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked raw ground beef container stored on the shelf in the walk in cooler. -0- |
| 2018-05-23 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed no light bulb in the light fixture over the dining room mop closet. -.5- |
| 2018-05-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at dining room hose bib and standing water in the mop sink inside. -0- |
| 2018-05-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed food contact surface of burger boxes on top of prep line facing upward and coffee filters in the front line. -0- |
| 2017-11-22 |
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 sausage burrito made today and placed in tub labeled 11-18. cdi - date corrected. |
| 2017-11-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean dark build up from inside ice machine. |
| 2017-11-22 |
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 tcs foods held on time in hot drawer |
| 2017-11-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. front end staff not wearing hair restraints while working with exposed french fries. ensure all staff wear hair protection |
| 2017-11-22 |
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 from walk in cooler shelves and prep cooler door gaskets. |
| 2017-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris from reach in cooler door gaskets. |
| 2017-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored in handsink. cdi - relocated to sanitizing solution. |
| 2017-05-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few house flys throughout facility. continue working with pest control service provider to eliminate pests. |
| 2017-05-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf wet wiping cloth stored in hand sink by fry station. cdi - relocated. |
| 2016-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs in bottom of low reach in freezer. cdi - wiped clean. improvement noted from last inspection. |
| 2016-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic food pans wet stacked on storage rack. separated to allow air drying. |
| 2016-12-07 |
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 american cheese on tphc with no time |
| 2016-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plastic food pans with food debris and stored as clean. cdi - sent to dish area for reprocessing. 4-602.11 clean the equipment and utensils used with |
| 2016-04-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up inside large ice machine. repeat violationobserved build-up on soda fountain ice chutes in dining room. cdi ice chutes cleaned.4-601.11 |
| 2016-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs stored on prep surface > 45f. cdi by returning to cooler. discussed limiting time that foods are held off of temperature control with pic. |
| 2016-04-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler containing yogurt without a thermometer. |
| 2016-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored outside of sanitize buckets. |
| 2016-04-21 |
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 stored on soiled ice scoop holder at drive thru ice bin. |
| 2016-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside reach-in coolers. observed food residue build-up inside microwave oven. |
| 2016-04-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster with damaged drain plug. |
| 2016-04-21 |
54 |
6-303.11 intensity-lighting - observed light out in utility closet in dining room. |
| 2016-04-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service cups stored on the floor in outside storage building. |
| 2015-09-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed employee handle trash and return to the cook line donning new gloves without properly washing her hands. cdi- employee removed gloves and properly washed her hands. |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. insert pans observed stacked wet. air dry all dishes before stacking. |
| 2015-09-28 |
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. whisk used to mix tea observed stored on top of the tea machine. this area was s |
| 2015-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wiping cloths observed stored on the counter. store wiping clothes in the sanitizer wiping cloth bucket when not in use. |
| 2015-09-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. gap observed under the back door. provide a door sweep to ensure to prevent pest entry. |
| 2015-09-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed two reach-in coolers. provide thermometers in all coolers. |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- cdi all equipment cleaned.observed build-up inside the ice machine.observed build-up inside tea urn nozzles.observed build-up on the can opener blade. |
| 2015-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed and open package of canadian bacon stored in the the same pan with country ham (hermatically sealed package). country ham observed with safe handling instructions on the package |
| 2015-09-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf- no soap observed at the hand sink across from the three-compartment sink. cdi- soap was stocked at the hand sink.6-301.12 provide paper towels or approved alternative for hand drying at each han |
| 2015-02-04 |
6 |
2-301.14 when to wash - p: employee observed not washing hands after removing gloves before handling single use items or cooked foods. cdi-employee washed hands |
| 2015-02-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ice chute of ice machine. cdi-cleaned during inspection |
| 2015-02-04 |
54 |
26-305.11 designation-dressing areas and lockers - c: discontinue storing cell phone on food storage equipment(freezer near grill). discontinue hanging jacket on shelving used for food storage. |
| 2014-07-16 |
36 |
6-501.111 controlling pests - pf: eliminate flies. |
| 2014-07-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ceiling if big ice machine. mold- like substance present. cdi-cleaning at time of inspection |
| 2013-12-12 |
47 |
keep non-food contact surfaces clean; observed tracks on cold holding display case near drive thru window collecting debris in need of cleaning; observed cabinets underneath drink station collecting debris in need of cleaning; observed crumbs collecting i |
| 2013-12-12 |
45 |
keep equipment in good repair; observed damaged plastic containers and lids in need of cleaning; observed split/torn gaskets on reach-in coolers and freezer unit doors in need of repair. |
| 2013-12-12 |
38 |
(general comment) 2-303.11 prohibition-jewelry; observed employees wearing watches and bracelets in need of removal. |
| 2013-12-12 |
14 |
properly wash, rinse and sanitize; observed containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. |
| 2013-06-10 |
34 |
thermometers shall be provided in all refrigeration units. no thermometer present in reach-in cold holding unit at drive thru window. |
| 2013-06-10 |
14 |
ensure all food contact surfaces are clean to the sight and touch. interior of ice machine not clean. cdi- cleaned |
| 2013-06-10 |
6 |
ensure hands are washed as often as necessary to prevent contamination. observed employee changing gloves between tasks without washing hands. |
| 2013-06-10 |
47 |
nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. reach-in units need to be cleaned. |
| 2013-06-10 |
39 |
wiping cloths must be kept in a container of sanitizer between uses. observed wiping cloths on the counter between uses. |
| 2013-06-10 |
2 |
facilities must have an approved employee health policy. observed incomplete knowledge. |