| Violation Date |
Code |
Description |
| 2018-11-28 |
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 dust accumulation on ceiling vents in kitchen. |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed onreach-in cooler gaskets. repeat violation |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed small tear in gasket on reach in at front line. |
| 2018-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with unapproved jewelry on preparing food.2-402.11 use head coverings, beard guards and clothing to restrain body hair from |
| 2018-11-28 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee food stored on top of contianer of sauces. facility has a shelf designated for employee items. |
| 2018-11-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at just below 50ppm coming out of dispenser. owner is bringing bleach so that facility can dilute it and use for sanitizer. pic directed to dilute qu |
| 2018-11-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispensers in facility have dead batteries. one sink had a roll of towels set out for hand drying, but the other did not. cdi: roll of papertow |
| 2018-11-28 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands for less than 15 seconds and turn off faucet with bare hands. cdi: em |
| 2018-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal water bottle being stored on top of packaged ready-to-eat sauces. environmental health specialist (ehs) saw that pic had created a designated area for |
| 2018-11-28 |
1 |
2-102.12 person in charge (pic) shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. |
| 2018-03-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat observed no certified foodprotection manager onsite. |
| 2018-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. repeat observed employee drink being stored on shelf above packaged ready-to-eat foods. observed personal water bottle being stored on top of packaged ready-to-eat food |
| 2018-03-19 |
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 employee wash spreading knives in three compartment sink and t |
| 2018-03-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tomato slicer being stored as clean with debris left in the blades. cdi: tomatoes slicer was taken to be properly cleaned. ensure all food contac |
| 2018-03-19 |
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 teriyaki chicken cooling at a rate of zero in reach-in cooler. cdi: teriyaki chicken was left uncovered to quickly cool. |
| 2018-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying spreading knives with paper towels instead of air drying. |
| 2018-03-19 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single-service cups being stored in cabinet under front hand sink. |
| 2018-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on reach-in cooler gaskets. |
| 2018-03-19 |
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 repeat observed teriyaki chicken cooling with tightly wrapped plastic and lid. cdi: |
| 2018-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed multiple items holding above 45f on prep top including turkey, ham, veggie patties, provolone cheese, sweet onion chicken, buffalo chicken, and bologna. coolers were set |
| 2018-02-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat observed no certified food protection manager onsite. observed no active managerial control onsite. |
| 2018-02-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks being stored on top of container of sauces and employee drink in a separate area being stored on top of bags of mayo. |
| 2018-02-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p repeat observed employees on several occasions wash hands for about 5 seconds to go back to workin |
| 2018-02-16 |
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 tuna salad cooling at a rate of 0 deg/min and buffalo chicken cooling at a negative rate in prep cooler. ehs measured ambien |
| 2018-02-16 |
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 tuna salad and buffalo chicken cooling in a prep cooler that was not worki |
| 2018-02-16 |
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 being stored on the floor upon arrival. cdi: employee stated they had received a delivery earlier this morning, oni |
| 2018-02-16 |
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 squeeze bottle of yellow liquid without labeling. |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. repeat observed prep cooler behind make-line with an ambient air temperature of 56f holding foods above 45f and prep top units holding food above 45f. verification required to ensure coolers have been serviced. |
| 2018-02-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse being stored on top of sauces. observed employees jackets being stored on shelf commingled with other food items. |
| 2018-02-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf repeat observed no thin-probe thermometer onsite. thin-probe thermometer found after going over inspection but was not turning on/w |
| 2017-09-20 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager onsite today. |
| 2017-09-20 |
2 |
2-103.11 (m) person in charge-duties - pf observed no pic onsite with knowledge of pic duties. observed an overall lack of knowledge of food protection and corrective action. |
| 2017-09-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p 2-301.11 keep hands and arms clean. -p observed a lack of hand washing during inspection. observed |
| 2017-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at three compartment sink dispensing at 100 ppm quat. manufacturers label states quat shall be 150 ppm to 400 ppm quat. cdi: facility will manually m |
| 2017-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed items on cold line holding at temperatures above 45f including all chicken, turkey, ham, roast beef, tomatoes, lettuce, cheese, egg, and veggie patties. cooler is not on |
| 2017-09-20 |
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 multiple items in reach-in cooler with improper date labels/no date labels. cdi: all items were properly dated. observed egg pattie |
| 2017-09-20 |
33 |
3-501.13 use approved thawing methods. observed sliced meat being thawed in packaging on prep sink upon arrival. cdi: employee relocated meats to reach-in cooler by end of inspection. |
| 2017-09-20 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. repeat observed single-service cups being stored in cabinet directly below hand sink piping out front. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler behind cold line holding foods at 51f. verification required to ensure cooler is capable of holding foods at 45f or below. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed growth on reach-in cooler gaskets. |
| 2017-09-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observe no thin-probe thermometer onsite. employees had no knowledge of the importance of using a thermometer. verification require |
| 2017-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and spinach in prep top cooler holding at temperatures greater than 45f. cdi: lettuce and spinach were put into prep cooler, uncovered to cool them down below 45f. see t |
| 2017-05-03 |
6 |
2-301.11 keep hands and arms clean. -p2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p2-301.14 wash hands before donning gloves and between gloves |
| 2017-05-03 |
37 |
3-307.11 miscellaneous sources of contamination - c observed bagged jalapeno and other peppers being stored on the clean side of the three compartment sink. cdi: bags were moved to prep area to ensure they do not become contaminated during dish washing pr |
| 2017-05-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm onsite. |
| 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. observed build-up of soda and dust on the underside of customer drink nozzles. -repeat- observed gaskets with black build-up in front prep coolers. |
| 2017-05-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed sweater with hair on it being stored on top of single-service lids under the hand sink. cdi: sweater was relocated. |
| 2017-05-03 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - repeat - observed single-service lids and straws being stored under the front hand sink. cdi: items were relocated. |
| 2016-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets with black residue throughout facility. |
| 2016-11-08 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed ss items stored under front handsink drain line. |
| 2016-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked near 3-comp sink. cdi: employee directed to allow items to air dry. |
| 2016-11-08 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed botlle labeled as restroom cleaner being used to pre-rinse/clean dishes. employee stated they are |
| 2016-11-08 |
14 |
; 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice chute for customer self use soda machine to have black build up.4-501.114 maintain sanitizer at correct concentrations when being used to s |
| 2016-11-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf back handsink blocked by high top chair. cdi: chair relocated. |
| 2016-11-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no managerial control through |
| 2016-01-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee rinse hands off in handsink without using soap. cdi by instruction. |
| 2016-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in reach-in cooler above 45f. cooler's ambient air temperature was 55f. pic stated that cooler was below 45f 2 hours prior to inspection. cdi-items moved to p |
| 2016-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler only maintaining an ambient air temperature of 55f. repair professional was called during inspection. verification required to ensure reach-in was operational by 01/14. 4-502.11(a) maint |
| 2016-01-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep surface. observed employee medicine holder and food stored over food on dry goods storage rack. |
| 2015-09-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some black build-up on non-food contact surfaces of soda dispenser. |
| 2015-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45 f or less. -p: observed multiple items on cold make line over-stacked in holding wells and in temperatures over 45 f. refer to temperature chart. cdi- moved foods to refrigerators for rapid cooling. |
| 2015-09-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employee opening refrigeration unit doors while wearing gloves then handling cookies. cdi- discussion with employees about proper glove use. |
| 2015-09-01 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee enter facility to begin work. employee did not wash hands before donning gloves in preparation of handling bread. employee stated she had washed hands in public restroom in |
| 2015-09-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified as a food protection manager. repeat. |
| 2015-02-27 |
8 |
6-301.14 handwashing signage - chandwashing signs shall be provided at each handwashing sink used by food employees. observed no handwashing sign in restrooms used by food employees. cdi, spoke to building employee and pic about food code requiredments. s |
| 2015-02-27 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. cdi by instruction. repeat. |
| 2015-02-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous foods shall be cold held at 45 degrees f or below. observed pepperoni, buffalo chicken and grilled chicken oversta |
| 2015-02-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches from the ground. observed boxes of dough, tomatoes and other foods stacked on ground. operator stated there was a recent delivery. |
| 2015-02-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - psanitizer shall be provided at proper concentration. observed quat sanitizer dispenser not providing proper concentration when sani |
| 2015-02-27 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c - single-service cups furnished for consumer self service shall be stored in approved dispenser or kept in the plastic wrap with lip contact surface protected. observed stack of single-servic |
| 2015-02-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed quat sanitizer dispenser not working and not providing proper sanitizer concentration. operator manully mixing sanitizer. repair. |
| 2015-02-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment shall be air dried after cleaning. observed containers being wet stacked on drying rack in back of kitchen near 3 compartment sink. |
| 2014-08-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rust developing on faucet of warewashing sink. |
| 2014-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved buffallo chicken and grilled chicken overstacked in front prep unit 2 and over 45 degrees f. cdi, foods relocated to rapidly cool. |
| 2014-08-29 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved iced tea urn nozzles accumulating black residue. cdi, tea nozzles relocated for cleaning. |
| 2014-08-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee change gloves without washing their hands in between. cdi by instruction. |
| 2014-08-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.general comment: observed 1 employee beverage stored on rack over food. cdi, operator relocated drink during inspection. |
| 2014-08-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed nobody on site with certification. cdi by instruction, repeat. |
| 2014-04-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food that is cold holding shall be held at 45 degrees f or below. observed grilled chicken breast, buffalo chicken |
| 2014-04-04 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2014-04-04 |
8 |
6-301.14 handwashing signage - cgeneral comment: each handwash sink used by food employees shall be supplied with a handwash sign. observed no handwash sign in building restroom used by food employees. cdi, handwash signs given to operator. |
| 2014-04-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cwalls shall be designed and constructed to be smooth and easily cleanable. observed cracks in frp board behind 3 compartment sink. |
| 2014-04-04 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed a holster holding degreaser and cleaning chemicals located above clean drainboard of 3 compartment sink. cdi, toxic substances |
| 2013-04-05 |
21 |
general comment: ensure that all itemes such as leafy greens are also date marked when opened if held for more than 24 hours. |
| 2013-04-05 |
14 |
observed some soiled utensils on clean cart in back. container had towel in bottom with water and floating debris inside. also noted some soiled utensils (scoops) on make line. cdi by removing. |
| 2013-04-05 |
6 |
observed employee not washing hands after taking cash/card from patron before putting gloves on. ensure that hands are washed after each change of duty or operation. cdi by washing hands |
| 2013-04-05 |
2 |
no employee health policy on site with facility. documentation given to manager. |
| 2013-04-05 |
1 |
no certified food safety manager on site during inspection. see following: at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection ma |
| 2012-12-21 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2012-12-21 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be: |
| 2012-12-21 |
17 |
observed meatballs reheated with a temperature range from 80-153 degrees. ready-to-eat food taken from a commercially processed; hermetically sealed container; or from an intact package from a food processing plant that is inspected by the food regulatory |
| 2012-12-21 |
14 |
observed excessive mold build up in ice machine screen cover. machine was cleaned and sanitized. check inside of ice machine frequently. also observed dirty container of utensils stored on clean dish rack (dollie). keep dirty items seperated from clean. a |
| 2012-12-21 |
2 |
the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional employe |
| 2012-12-21 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2012-12-21 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |