| Violation Date |
Code |
Description |
| 2018-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored on floor of walk in cooler. |
| 2018-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up in interior of ice machine. |
| 2017-10-25 |
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 scoop handle stored down in ice. |
| 2017-10-25 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed one handsink in back with water not reaching 100f. other handsinks reached 100f+. repair by next inspection. |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2017-04-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several pans of food items stored uncovered in two door stand up working cooler underneath a dusty vent. |
| 2016-11-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bucket of sanitizer without a label. cdi-labeled. |
| 2016-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a small amount of sliced cheese above 45f due to being overstacked in open cold unit. cdi-cheese removed and put in cooler. |
| 2016-11-03 |
53 |
6-502.12 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 walls and bottles located at |
| 2016-04-04 |
54 |
(6-501.110) designate and use an area for the orderly storage or employee items. observed keys, cell phone and charge stored on prep table. observed food and drinks belonging to employees stored above food for customers. repeat. |
| 2016-04-04 |
46 |
keep sanitizing solution clean. observed floating food debris in sanitizer compartment of 3 comp sink. |
| 2016-04-04 |
1 |
(2-102.20) pic shall be food safety certified manager. no food safety certified manager present during inpsection until last few minutes of inspection. |
| 2015-11-19 |
54 |
6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee drinks stored on prep table upon arrival, an employee drink stored over customer food in walk in cooler and an empty employee cup |
| 2015-11-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups stored at customer self service drink station with unprotected lip cup lips. |
| 2015-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs stored below 135f in steam well. cdi-hot dogs reheated to 165f+. |
| 2015-05-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged/worn cutting boards stored on shelf in kitchen. |
| 2015-05-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chlorine sanitizer in all buckets and spray bottles < 50ppm. cdi - all buckets and bottles changed out to proper concentration during inspection. |
| 2015-05-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed several employee personal items stored on prep table where microwave is located and bottled water and drink stored on shelf in walk-in coo |
| 2015-05-21 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed can wash floor damage. |
| 2014-11-03 |
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 handle of ice scoop laying in ice at register area. |
| 2014-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies present at back door area. continue to use effective pest control. |
| 2014-11-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above prep sink - discarded. |
| 2014-04-23 |
45 |
4-501.11 maintain equipment in good repair. repair leak at bottom of prep sink. |
| 2014-04-23 |
31 |
3-501.15 use proper methods for cooling tcs foods. observed sliced tomatoes just prepped and tightly wrapped and salads in clam shell cooling inside reach-in cooler. both products were > 45f. cdi, all items moved to walk-in cooler to rapidly cool. discus |
| 2014-04-23 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch. observed big lettuce chopper and small chopper stored on shelf as clean with food debris remaining. cdi, cleaning process started. |
| 2013-10-29 |
45 |
4-202.16 nonfood-contact surfaces. observed torn cooler gaskets on reach-ins on main cook line. |
| 2013-10-29 |
26 |
7-102.11 common name-working containers. observed a spray bottle of degreaser not labeled on shelf. cdi, labeled during inspection. |
| 2013-10-29 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present at time on inspection. facility has until jan 1, 2014 to comply. |
| 2013-01-17 |
2 |
employee health policy must be in place and followed. cdi by instruction and gave state ehp form to pic. |
| 2013-01-17 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf cdi by instruction and added hot water to dish |
| 2013-01-17 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-01-17 |
1 |
person-in-charge must be present and certified in food safety management. |