| Violation Date |
Code |
Description |
| 2018-09-27 |
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 cleaning needed to the floors of the facility, |
| 2018-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak to the plumbing underneath the 3-compartment sink. have repaired. |
| 2018-09-27 |
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 shelving in the walk in cooler. cdi-the shelving was properly cleaned. repeat.*points stayed the same. improvement was seen on p |
| 2017-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exteriors of several plastic pans stored as clean with time stamp sticker residue still rpesent. ensure that all sticker debris is removed during t |
| 2017-11-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed a pair of tongs with scorch marks, observed several plastic containers/lids with burn marks.4-501.11 maintain equipment in good repair. observed rusted shelving in some areas of dry storage/dish stora |
| 2017-11-29 |
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 use fry boxes stored next to bags of onions, such that onion debris was falling onto the single use items. the boxes sh |
| 2017-11-29 |
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 several sauce/condiment bottles unlabelled on the prep line. |
| 2017-04-27 |
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 floors and walls underneath the drink machine ca |
| 2017-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the rear storage areas. ensure that equipment is being maintained/replaced when needed. |
| 2017-04-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic container of wrapped straws that had fallen on the floor underneath the drink machine cabinets. item moved by employee |
| 2017-04-27 |
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. - pf observed an employee washing dishes and handling clean utsensils with painted fingerna |
| 2017-04-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion slicer with food debris still present on the blade. ensure that staff are thoroughly cleaning the slicer such that no debris or residue is pres |
| 2016-11-02 |
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 lettuce and tomatoes lable |
| 2016-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. cloths being held in bucket measuring 100 ppm qac sanitizer. cdi refilled buckets. |
| 2016-11-02 |
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. wall behind 3 comparrtment sink in need of cleaning. |
| 2016-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of food debris . |
| 2016-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed cooling unit in walk in dripping condensate onto food in walk in repair so condensate does not contaminate food. also observed gasket in reach in unit where salads were stored in need of replacement. |
| 2016-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored under condensate dripping from cooling unit. cdi packaged food moved to dry location. |
| 2016-03-28 |
33 |
3-501.13 use approved thawing methods. observed chicken in prep sink thawing without running water . cdi by instruction and water was turned on to flush away food debris. |
| 2015-09-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food and bag of french toast sticks on floor in walk in freezer. cdi foods picked up. |
| 2015-09-23 |
14 |
4-703.11 chemical santiization contact time shall be consisitent with manufacturers instructions. facility sanitizer contact time is 10 minutes. observed employees dunk utensils in santizer for a few seconds and place on drain board for drying. cdi items |
| 2015-09-23 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee go in and out of walk in unit and continue food prep with same gloves. cdi glves changed and hands washed. |
| 2015-09-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no hand soap at front hand sink near drive thru. cdi hand soap provided. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink near dr |
| 2015-04-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee wash hands and recontaminate thier hands by turning off the faucet. cdi hands washed. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee |
| 2015-04-10 |
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 lettuce cooling from the morning at 51f. cdi item discarded. |
| 2015-04-10 |
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 a tighlty closed container. cdi item discarded. |
| 2015-04-10 |
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 facility date lettuce and |
| 2014-07-16 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be maintained in good repair. observed grouting missing on floors in kitchen area. |
| 2014-07-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c. items shall be fully dried before stacking on type of each other. observed wet stack plastic containers on drying rack. |
| 2014-07-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored atleast 6 inches off the floor. observed facility store burgers on freezer floor and pickles on floor in dry storage. |
| 2014-07-16 |
22 |
3-501.19 time as a public health control - p,pf. facility shall put a time stamp or record times food are on time. observed ham and tomatoes not labeled with times left on time. cdi items discarded. |
| 2014-07-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed carton eggs, tomatoes, and ham at 50f and above. cdi egg placed in cooler fo |
| 2014-07-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f or above. observed facility with chicken tenders at 88f. cdi item discarded. |
| 2014-07-16 |
6 |
2-301.14 when to wash - p. hands shall be washed in between glove changes. observed employee change gloves without hand washing. cdi employee washed hands. |
| 2013-12-04 |
2 |
2-103.11 (m) person in charge-duties. facility needs to review employee health policy with employees as they had little knowledge of the required policy and nothing in writing could be produced where they had been informed. the manager was knowledgeable |
| 2013-12-04 |
45 |
replace cracked and broken plastic containers. observed plastic containers containing food that were in poor repair. |
| 2013-12-04 |
53 |
clean the floors in the walk-in. observed these floors to be dirty under around racks and shelves. |
| 2013-06-07 |
42 |
air dry utensils and equipment before drying. observed wet stacked dishes. |
| 2013-06-07 |
14 |
clean equipment food contact surfaces and utensils shall be clean to sight and touch. observed a few utensils that were not clean but were hung up as if clean. cdi. |
| 2013-06-07 |
6 |
employees must wash their hands before donning gloves to work with food. observed employees donning gloves without washing their hands including employees who had been at the dirty dish sink and outside the kitchen. cdi. |
| 2013-06-07 |
4 |
employees were drinking from beverages which were not covered. beverages were also being stored on the ice machine. cdi. beverages must be covered and stored to prevent contamination. |
| 2013-06-07 |
2 |
manager on duty is not fully aware of the employee health policy and did not know where to find the policy. cdi by instruction. |
| 2012-10-23 |
36 |
provide a self closing drive thru door or air curtain as required by the transitional permit. |
| 2012-10-23 |
37 |
provide a working lid to the ice machine so that the ice is protected in storage. observed the lid was broken and would fall off when put back in place. a trash can was stored in direct proximity to the exposed ice. |
| 2012-10-23 |
22 |
observed facility had not marked or otherwise identified several foods where time as a public health control was being utilized. these foods include lettuce; different types of cheese; and cut tomato. |
| 2012-10-23 |
43 |
observed single service cups at the front counter were not protected in any manner. 4-903.11 requires that they be stored in the original protective package or by using other means that afford protection from contamination. a large volume of cups was be |
| 2012-10-23 |
17 |
observed precooked chicken patties being heating for hot holding coming out at a temperature of 100f. cdi by the person in charge changing the cook time setting from 5 to 6 minutes. this resulted in a temperature of 165f after the change. |