| Violation Date |
Code |
Description |
| 2018-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer less than 200ppm quatt. replaced. |
| 2018-08-03 |
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 lettuce cooling in tightly covered containers. cdi, lettuce uncovered to r |
| 2018-08-03 |
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 cheese not labeled with beg |
| 2018-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken nuggets held below 135f for hot holding. cdi, items discarted. |
| 2017-08-07 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed plastic containers damaged on corners in need of replacing; observed rusty shelving inside stand up cooler unit. |
| 2017-08-07 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies in kitchen area. |
| 2017-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved handles of spatulas and handles of burger press cooker soiled by dirty gloves (raw beef juice) by employee. cdi all equipment and utensils either clean |
| 2017-08-07 |
6 |
2-301.14wash hands after activities that contaminate them.-pobserved employee using gloved hands and bare hands to touch raw ground beef (placing them on grill) then continue to perform other duties contamiating utensils and equipment. cdi employee educat |
| 2017-01-27 |
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. (inside bottome surfaces of stand up freezer, wire rack above wash sink). |
| 2017-01-27 |
45 |
4-501.11maintain equipment in good repair.observed broken handle on reach-in cooler in need of repair. |
| 2017-01-27 |
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 container of cole slaw expired 7 days ago. cdi cole slaw discarded. |
| 2017-01-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored above raw shell eggs in stand up cooler in back kitchen area; observed raw meat stored in cold holding unit with raw ground beef in a manner where chicken will dri |
| 2016-08-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash sink being used to fill up container of water. cdi: employees directed to use 3-comp sink to obtain water and only use handwash sink for handwashing. |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs cold holding above 45f. cdi: fan was blocked by burger patties in lower compartment. fan unblocked and cooler temperature dropped. all eggs cooked immediately ( |
| 2016-08-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees handling food with unapproved jewelry. |
| 2016-08-03 |
43 |
. 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked cups at register and cup lips unprotected at frosty machine. |
| 2016-08-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed large lid cracked and chipped. cdi: utensil discarded and replaced with lid in good repair. 4-501.11 maintain equipment in good repair. observed damaged gasket on prep cooler. repeat violation |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damaged on reach in cooler. |
| 2016-03-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked dishes above 3-comp sink |
| 2016-03-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket below proper concentration. |
| 2016-03-10 |
33 |
3-501.13 use approved thawing methods. observed chili sauce holding at 56f. pic stated they had just thawed it. discussion with pic that once product reaches 45f, it needs to go to cooking or cold holding. |
| 2016-03-10 |
20 |
|3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs holding above 45f. cdi: eggs moved to reach in cooler for rapid cooling. |
| 2016-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed rte breakfast burritos stored on bottom shelf adjacent to and touching raw bacon and raw shell eggs. cdi: items moved to higher shelf. |
| 2016-03-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee cooking raw eggs, crack the eggs, handle spatula, container for holding cooked eggs, and pencil for marking time on eggs all without a handwash. cdi: discussion with pic and |
| 2016-03-04 |
14 |
4-703.11 contact times shall be consistent with those on epa-registered label use instructions. observed dish washer use a 5 second contact time. manufacturer label states contact time is 60seconds. cdi: verbal correction. all dishes just washed resanit |
| 2016-03-04 |
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 sausage cooling from 10 am (3 hours 20 min) at 70f. cdi: pic voluntarily discarded product. repeat violation |
| 2016-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream and butter stored in prep unit above 45f. cdi: pic rapidly cooled product. suggestion to keep product in direct contact with ice going forward. all other items in u |
| 2016-03-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle containing orange liquid. pic stated that it was triple play cleaner used for tables. cdi: product labeled. |
| 2016-03-04 |
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 sausage cooling from 10 am in reach in cooler with a lid. cdi: sausage v |
| 2016-03-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed several flats of raw shell eggs stored over rte foods in reach in cooler. |
| 2016-03-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee wash dishes and then immediately wet stack the items. repeat violation |
| 2016-03-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups overstacked at register so lips were unprotected. observed cups stacked at frosty station and next to registerwith no cover so lips are not protect |
| 2016-03-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test kit on site. verification required |
| 2016-03-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in sanitizer buckets with less than 200ppm quat. cdi: buckets refilled to proper concentration. |
| 2015-12-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. |
| 2015-12-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations and use correct contact times. -p observed employee sanitizing items for 2 seconds when sanitizer contact time is 60 seconds according to manufacturer. cdi: employee corrected and dishes re-sanitized |
| 2015-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed entire sandwich make station holding at 55-66f except items just changed as described by employee working that station. cdi: items moved to ice temporarily. facility voluntari |
| 2015-12-31 |
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 oatmeal in reach in cooler cooling from 10 am with lid on. oatmeal was 6 |
| 2015-12-31 |
18 |
a 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 oatmeal from 10am with lid on it in cooler. oatmeal was 65f. cdi: oatmeal voluntarily discarded. |
| 2015-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans at 3 comp sink by employee. cdi: employee pyramid stacked pans. |
| 2015-12-31 |
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 ss items stored on floor in back. observed drink cups over stacked at service counter and lips of cups not protected. |
| 2015-12-31 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several lids and containers with large cracks and splits. cdi: all damaged items |
| 2015-12-31 |
33 |
3-501.13 use approved thawing methods. observed oatmeal thawing in 120f, standing water. oatmeal was 92f. cdi: oatmeal voluntarily discarded. |
| 2015-06-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-serve cups overstacked at service counter. repeat violation. |
| 2015-06-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found bottle of unidentified yellowish liquid at handsink. cdi- labeled and moved. |
| 2015-06-30 |
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: sliced cheese held under tphc with |
| 2015-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found salads in small reach in service cooler 63 f. sliced tomatoes in top of service cooler 54 f. cdi- items moved to freezer for quick cooling. |
| 2014-12-18 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. tempered cheeses being placed on prep line. see item # 22. cdi- cheeses removed from prep line and replaced with cheese from reach in cooler. |
| 2014-12-18 |
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. employee using bare hands to take cheese slices out of package and place in container to be tempered. cdi- correcte |
| 2014-12-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site with verification of food safety training. operator kylynne henley advised that the general manager has the certification, but is not on site today. at previo |
| 2014-12-18 |
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. operator advised that cheese is pla |
| 2014-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris in gaskets of two prep coolers. cleaning is needed. |
| 2014-12-18 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. walls in back storage area damaged at the base (shared area with another facility), ceiling damage over facility storage shelving. repair. |
| 2014-12-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at under counter stacked out so far that employee's have to step around them, cups at back wall stacked out of dispe |
| 2014-06-17 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. dust build up on vents and shields in prep area, and some surrounding ceiling tiles. cleaning is needed. |
| 2014-06-17 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf. wash water temperature at 107f during active warewashing. cdi- verbal correction as to temperature requirement. |
| 2014-06-17 |
42 |
4-901.11 equipment and utensils, air-drying required - c. more than five metal and plastic pans at warewashing area stacked together tightly while wet. allow utensils to air dry completely before stacking them tightly. |
| 2014-06-17 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use seasoning at the line not labeled per rule requirement. cdi- verbal correction to label per the rule. |
| 2014-06-17 |
26 |
7-102.11 common name-working containers - pf. sanitizer containers at the line in metal shelving not labeled per rule. cdi- operator, kevin martin labeled. |
| 2014-06-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on all seven beverage nozzles at the front counter. cdi- removed for cleaning. |
| 2013-06-17 |
45 |
general comment- observed several split gaskets throughout. |
| 2013-06-17 |
43 |
maintain proper protection of single service. observed single service cups at front counter not protected. |
| 2013-06-17 |
37 |
maintain food properly stored. observed potatoes for baking; some wrapped and some unwrapped in box with used employee glove; dirty bag; and bottle lid. |
| 2013-06-17 |
36 |
observed heavy gnat population in abck of restaurant. maintain free of pests. |
| 2013-06-17 |
14 |
observed heacy mold build up in top of ice machine. maintain clean. return visit required. |
| 2013-06-17 |
8 |
observed front hand washing sink without papertowels. maintain with soap and papertowels at all times. |
| 2012-11-19 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2012-11-19 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |