| Violation Date |
Code |
Description |
| 2018-10-12 |
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 minor damage to wooden shelves across from three compartment sink in back of f |
| 2018-10-12 |
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 hot held items (chili, soup, burgers, etc) cooling in deep plastic contain |
| 2018-10-12 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed liquid eggs used for breakfast reading 48f more than 4 hours after cooling began. cdi: liquid eggs discarded. note: fa |
| 2018-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottle of chlorine sanitizer reading 10 ppm chlorine. cdi: bleach added to strengthen concentration to 50 ppm. |
| 2018-05-21 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed minor dust on air vents. |
| 2018-05-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household freezer in facility on use storing food for customers. repeat |
| 2018-05-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag stored on top of sanitizer bottle. |
| 2018-05-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without a hair restraint. repeat |
| 2018-02-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed hand sanitizer pump stored inside box of to-go bowls and cups. cdi - pic moved hand sanitizer to another location and voluntarily discarded the open bowls. -1- |
| 2018-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the older reach in near the 3-comp sink. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed newly insta |
| 2018-02-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing and plating food without hair restraint. -.5- |
| 2018-02-01 |
46 |
4-603.16 rinsing procedures - c a rinse solution shall immediately follow a wash solution and immediately precede a sanitizing solution. observed grit pan stored in the rinse compartment while dish washing taking place. -0- |
| 2017-08-17 |
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. repeat- observed several ac/heat vents in need of cleanin |
| 2017-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee preparing food at the flip top unit while wearing a watch. |
| 2017-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed fruit flies in the prep area. |
| 2017-08-17 |
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 chili, chicken, and meatballs all covered in a reach in and at 80- |
| 2017-08-17 |
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 boiled eggs not dated and according to employee they go by the expiration date. cdi- items were |
| 2017-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed 3-comp sink sanitizer vat being used at 0 ppm cl. also observed one spray bottle at 0 ppm cl. cdi- employee brought concentration to 50 ppm cl and re-washed m |
| 2017-08-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c- observed an employee eating near the flip top prep unit. |
| 2017-06-05 |
2 |
2-103.11 (m) person in charge-duties - pf- observed an employee whom is on her second week of work without having been educated on proper employee health criteria. cdi- ehs observed pic hand employee an employee health policy that explained symptoms, illn |
| 2017-06-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p- observed two sanitizer spray bottles well above 200 ppm cl. ehs observed test strips bleach out. cdi- employee changed both bottles and 3-comp sink to 50 ppm cl. note: sanitize |
| 2017-06-05 |
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 sausage (90f), tightly covered, and cooling on the counter. also o |
| 2017-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed food debris build up on a meat slicer that was stored clean according to an employee. cdi- pic had employee start to re-clean the item during the ins |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair.- repeat- observed low boy split gaskets. the gaskets are clean and unit is still functioning properly. also observed reach in cooler shelving starting to rust along with the bottom of the prep table. |
| 2017-06-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed several absorbent ceiling tiles. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers |
| 2017-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet wiping cloths for food contact surfaces, stored outside of sanitizer. |
| 2017-01-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed personal items like jackets, book bags, and purses being stored with dry goods. relocate personal items. |
| 2017-01-24 |
49 |
5-205.15 maintain a plumbing system in good repair.- 0pts- observed faucet at three comp sink leaking. pic stated a work order is in place. |
| 2017-01-24 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed split gaskets on sandwich prep unit split. repair. |
| 2017-01-24 |
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 1pt- observed egg salad and hot dog chili both at 50f and tightly covered. p |
| 2017-01-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat 2pts- observed disinfectant spray bottles not labeled and one spray bottle labeled as sanitizer. cdi- pic relabeled spray bottles. |
| 2017-01-24 |
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 0pts - observed boiled eggs not date marked but opened yesterday according to pic. cdi- pic was allowed to backdate item. |
| 2016-08-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the dispenser at the handsink. cdi - pic placed roll at the handsink. -0- |
| 2016-08-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed diluted sanitizer stored in reused bottle of multipurpose cleaner without label. cdi - pic labeled the bottle. -1- |
| 2016-08-11 |
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 bottles filled condiments that are not labeled. label these with the common name of the item inside. -1- |
| 2016-08-11 |
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 tightly wrapped deep portion of shredded cabbage that was received today a |
| 2016-08-11 |
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 the prep line and the 3-comp sink. replace these with non-absorbent ceiling tiles. -1- repeat |
| 2016-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the prep and reach in handles and the gaskets on both reach ins. clean these items. -0- |
| 2016-03-31 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed broken toaster in rear. remove or repair. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbe |
| 2016-03-31 |
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 cut tomatoes, chicken and tuna salads cooling in reach in with tight wrap |
| 2016-01-07 |
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 buildup on wall beside mop wash and on hvac |
| 2016-01-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink with knobs that will not turn off. repair. -0- |
| 2016-01-07 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in water at 107f. cdi - employee added hot water and brought temperature up |
| 2016-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed toaster oven without a door. either repair or get rid of the item. -0- |
| 2016-01-07 |
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 unlabeled squeeze bottles with condiments inside. label these with the common name of the foods. -1- repeat |
| 2016-01-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup around the ice chute and around the soda nozzles of the drink machine. clean. -0- |
| 2015-09-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bleach stored over top of handsink. cdi - bleach moved down for separation. -1- |
| 2015-09-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -p observed items in prep unit that are not taken to reach in at end of day without date marking. label items. cdi by instruction. repeat. -3-o |
| 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. observed tongs stored in water at 120f. heat water to 135f or use another approv |
| 2015-09-28 |
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 bottles of mustard, mayonnaise, etc. without label on container. label with common name of items. -0- |
| 2015-09-28 |
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 throughout facility. replace with cleanable tiles. -.5- repeat6-502.12 floors, walls, ceilings incl |
| 2015-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored on top of cups and all around shelving. designate one area for items. -0- |
| 2015-09-28 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed women's restroom without covered waste basket. provide one. -0- |
| 2015-06-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs posted at hand sinks in restrooms. cdi by giving handwashing stickers to pic. |
| 2015-06-30 |
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 many items including hard boiled eggs, diced ham, sliced tomates, chili, pulled pork, deli meats, etc in reach in unit in front an |
| 2015-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of onions stored on floor. |
| 2015-06-30 |
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 preparing food wearing a watch. cdi by instruction. |
| 2015-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed towel in front used for wiping surfaces stored on counter. |
| 2015-06-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in red bucket in back area with more than 200ppm bleach. cdi by discarding and refilling with sanitizer from sink that was at correct concentration. |
| 2015-06-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed several plastic containers stored on shelf as clean no longer in good repair. cdi by discarding containers.4-501.11 maintain equipment in good repair. observed rusted/corroded shelves in 2 door ref |
| 2015-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some cleaning needed for shelves under front counter, shelf under toaster oven, backsplash behind steam table, top of freezer compressor etc. |
| 2015-06-30 |
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 in place throughout facility. |
| 2015-06-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed bins of clean utensils stored on shelf under food prep table with excessive debris. |
| 2015-01-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no accredited training. regular pic out tiday due to child issue. she has approved training. |
| 2015-01-22 |
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 on non-food contact surfaces of ice chute at soda fountain. |
| 2015-01-22 |
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 graulated sugar on floor. |
| 2015-01-22 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf: observed cake slices in c |
| 2015-01-22 |
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 : found grits and sausage cooling from breakfast tightly covered. grits were in a d |
| 2015-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found meatballs 117 f in hot holding. cdi- reheated to 167 f in microwave. |
| 2015-01-22 |
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 : found grits 86 f after more than two hours after closing of breakfast meal. cdi- pic voluntarily discarded. |
| 2014-10-03 |
17 |
.3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: observed two soups in holding wells less than 135 f. soups are reheated from commercially prepared product in microwave. cd |
| 2014-10-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed equipment soaking in sanitizer bay of three comp sink with solution measuring 0 ppm chlorine. cdi- made to proper concentration. |
| 2014-10-03 |
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 grits and tomatoes labeled from previous day above 45 f in refrigerator |
| 2014-05-15 |
1 |
2-101.11 assignment - pf: the permitte shall assign a person as the person-in-charge, and the pic shall be present when the establishment is in operation. upon entry staff stated no one was in charge. regular pic arrived before inspection completed. |
| 2014-05-15 |
35 |
3-602.11 food labels - pf: food packaged in a facility and offerred for customer-self-service shall be labeled as to ingredients, sources of allergens, location of packaging facility, and dated. observed salads packaged in-house, and pound cake portioned |
| 2014-05-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept at 135 f or above when holding. found cooked sausage under no temperature control at 78 f. reheated to 165 f in microw |
| 2014-05-15 |
38 |
2-303.11 prohibition-jewelry - c: except for a plain wedding band, food employees may not wear jewelry on arms or fingers. observed unapproved rings being worn in facility. |
| 2014-02-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: frozen foods that are in opened packages shall be date marked with date package is opened, and removed from freezer. |
| 2014-02-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found pre-cooked chicken cubes at steam well holding 68 f for reheating as needed in microwave a |
| 2014-02-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines, bins, and chutes clean. observed black mold build-up in interior of ice machine. verification needed on cleaning of this equipment. |
| 2013-09-25 |
37 |
3-305.11 food storage-preventing contamination from the premises: don not store food on the floor. bagged chips and coffee observed stored on floor. do not store food on drainboards of warewashing sink. observed bagged pre-cooked chicken on dirty side of |
| 2013-09-25 |
31 |
3-501.15 cooling methods: cool foods by approved methods. observed tuna and chicken salad above 50 f tightly covered. cdi- vented. |
| 2013-09-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils: clean utensils and equipment by approved methods. observed employee not utilizing 3-comp sink to wash, rinse, sanitize. utensils were going from wash bay to sanitize ba |
| 2013-09-25 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager by an approved program. observed pic to not have accredited training as yet. |
| 2013-05-09 |
31 |
do not rely on the tops of coolers to cool foods that have just been assembled. observed chicken salad made from packaged ready-to-eat chicken in flip top cooler 62 f. moved to refrigerator for cooling. recommend developing procedure for holding salads on |
| 2013-05-09 |
4 |
store employee beverages so contamination of food can not occur. observed closed drink with straw stored on shelf above prep table. |
| 2013-05-09 |
6 |
waqsh hands between glove use as described in 2-301.14. observed staff changing gloves without washing hands. cdi- discussion. |
| 2013-05-09 |
13 |
if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. observed employee rin |
| 2013-05-09 |
39 |
store cloths used for wiping in a container of approved sanitizer between uses. observed wet cloth on assembly board. |
| 2013-05-09 |
21 |
properly date mark potentially hazardous foods with date of earliest ingredient prep or date when packaged food is opened; such as bagged lettuce; salad dressings requiring refrigeration; etc. observed progress being made on date marking. observed some it |
| 2013-05-09 |
1 |
the person-in-charge shall be a certified food protection manager from an accredited program. observed no accredited training. |
| 2013-05-09 |
20 |
hold foods cold at 45 f or below. observed assembled salads in refrigerator at 47 f. recommend developing procedure for holding salads for six hours on time instead of temperature since salads are discarded at end of each day already. |
| 2013-01-30 |
20 |
potentially hazqrdous foods shall be held cold at 45 f or below. observed multiple items at front line flip top 53-54 f. foods moved to refrigerator for cooling. monitor unit to ensure it is able to hold foods at proper temperatures. |
| 2013-01-30 |
21 |
date mark potentially hazardous foods when prepared or when packages are opened. observed no date marking system in use. cdi- discussion. |
| 2013-01-30 |
17 |
a. except as specified under ?? (b) and (c) and in ? (e) of this section; potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a te |
| 2013-01-30 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-01-30 |
2 |
the pic shall ensure employees are informed of their responsibilities as to their health. observed no employee health policy. cdi- left forms. |
| 2013-01-30 |
45 |
replace rusting shelving of coolers. observed some shelves with significant rust. |
| 2013-01-30 |
47 |
clean soda dispenser ice chute more frquently. observed build-up on non-food contact surfaces. |
| 2013-01-30 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employees with wrist wear; unapproved ring. |
| 2013-01-30 |
1 |
the person-in-charge shall be a certified food protection manager from an accredited program. observed no accredited training. |