| Violation Date |
Code |
Description |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed items cooling down in large plastic containers with lids on top. cdi - educat |
| 2018-09-28 |
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 product such as lettuce and cabbage not meeting cooling time/temperature criteria. refer to temperature chart. this |
| 2017-12-29 |
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 papertowel dispenser at the handsink by lettuce station not working. cdi - fix |
| 2017-12-29 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed that reach in unit and refrigerator gaskets have been fixed. observed small tear at the bottom of the walkin cooler gasket. walkin cooler has no build up. walkin cooler is holding pro |
| 2017-12-29 |
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 spray bottle of oil without a label at the flat top stove. advised to provide a label for all working containers of food. |
| 2017-08-03 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets in two units. advised to replace. |
| 2017-08-03 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee preparing lettuce with bare hands. sop is to use the microbial produce w |
| 2017-08-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2017-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food in floor of freezer. |
| 2017-01-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p spoke with pic about reheating of soups in vacuum sealed bags. pic stated that soups are reheated within 2 to 3 hours and held hot. ensure soups are fully reh |
| 2017-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed whisk with dried food debris and stored as clean. cdi-taken to be re-washed. |
| 2016-08-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored above food used for customers in walk in cooler and cold hold unit. |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dried debris from prep sinks. |
| 2016-08-16 |
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 deep pans of tomatoes cooling in walk in and tightly wrapped. cdi-pans ven |
| 2016-04-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed stack of boxes blocking hand sink. cdi-boxes moved. |
| 2016-04-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee cough into hands. ehs had to direct employee to hand sink to wash hands after contamnination. cdi-employees hands washed. |
| 2016-04-14 |
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 oatmeal using tphc with a d |
| 2016-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour dust, dried food debris on outside of inverted pans stored as clean on rack. |
| 2016-04-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-10-12 |
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 cracked floor tiles and pooling water throughout kitchen. 6-502.12 floors, wal |
| 2015-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue on counter surfaces at front register area, build-up/residue on cooler/freezer door handles, and dust build-up/residue on shelving ov |
| 2015-10-12 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked pans and cutting boards stained with deep grooves. |
| 2015-10-12 |
37 |
3-305.14 during preparation, food shall be protected from contamination. observed employee squeezing lemons for lemonade at 3 compartment sink with soiled dishes stored in sink. |
| 2015-10-12 |
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 chicken salad and shredded chicken just prepped and cooling in small hold |
| 2015-10-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed yellow bucket of chemical with rag and no label. employee stated that chemical was sanitizer for raw chicken prep area. cdi-labeled. |
| 2015-10-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese being held above 45f in prep line. cdi-cheese taken to walk in cooler. observed milkshake mix being stored in container on ice above 45f. cdi-taken to walk in cool |
| 2015-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in buckets measuring 0ppm on test strip. sanitizer dispenser empty at 3 compartment sink. cdi-dispenser refilled and sanitizer measuring proper concentration. buckets refil |
| 2015-10-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee grounds and ice debris in front hand sink. cdi-through instruction. |
| 2015-10-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various food items in cold hold including chicken for soup and chicken salad in breakfast reach-in - kitchen area, american/colby jack/shredded cheddar and romaine lettuce in top |
| 2015-05-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed some employees not washing hands in between glove changes. observed a few that were washing hands in between glove changes. cdi - discussed with pic about instructing all emplo |
| 2015-05-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved soap dispenser malfunctioning at beginning of inspection not allowing soap to dispense at all. cdi - pump soap container was provided temporarily until dispenser can be repaired/replaced. |
| 2015-05-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -pobserved chlorine sanitizer in bucket at back at 200ppm. cdi - bucket dumped and refilled by pic with sanitizer at proper concentration. |
| 2015-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some pans wet stacked on shelf across from dish sink. |
| 2015-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue on counter surfaces at front register area, build-up/residue on cooler/freezer door handles, and dust build-up/residue on shelving ov |
| 2015-05-19 |
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 observed some sheet trays of grilled chicken breast cooling on rack between 85-107f |
| 2015-01-13 |
49 |
5-205.15 maintain a plumbing system in good repair.-p. repair leaking faucet at hand sink in between cook station and raw chicken prep area. cdi - instructed to have repaired by next inspection. work order will be called in. |
| 2015-01-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clear plastic containers stacked wet on shelf. |
| 2015-01-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee not washing hands in between glove changes and another moving from cook station to raw chicken station not washing hands in between glove changes. cdi - instructed emp |
| 2014-10-01 |
45 |
4-501.11 maintain equipment in good repair. observed handsink faucet next to fry station with leak. repair. repair handsink faucet handles next to dish area. observed much force needed to turn handles on. observed soap dispenser at handsink next to dish s |
| 2014-10-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers and pans stored on dish shelf wet stacked. |
| 2014-10-01 |
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 a container of lettuce cooling in reach-in on main line with lid on tight |
| 2014-10-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, chopper, and a few metal pans stored with build-up/food debris. cdi - by removing and storing at dish area to be cleaned. |
| 2014-10-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available at handsink next to fry station. cdi - by restocking. |
| 2014-05-15 |
31 |
3-501.15 use proper methods for cooling of tcs foods. observed salads being prepared and portioned and stored in bottom of reach-in cooler. observed wraps just prepped and stored in sliding glass door cooler > 45f. cdi, salads and wraps transferred to wa |
| 2014-05-15 |
45 |
4-501.11 maintain equipment in good repair. observed torn cooler gaskets. observed metal piece inside ice machine cracked. observed cracked plastic containers. replace as needed. |
| 2014-05-15 |
42 |
4-901.11 properly air dry dishes where required. observed plastic and metal pans wet stacked on shelf. (repeat) |
| 2014-05-15 |
37 |
3-305.14 during preparation unpackaged food shall be protected from cross contamination. observed lemons being cut and washed at 3-compartment sink where dirty dishes were observed to be stored in wash and rinse vat. cdi, discussed prepping lemons at avai |
| 2013-12-30 |
31 |
3-501.15 cooling methods - pf. observed salads, breaded chicken breast, and slaw that had just been prepped and stacked inside reach-in to cool. discussed with pic to cool items that are just prepped inside walk-in cooler/freezer until temperature reaches |
| 2013-12-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed plastic containers stacked wet at dish area. repeat |
| 2013-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed some torn cooler gaskets in kitchen. |
| 2013-12-30 |
47 |
4-602.13 nonfood contact surfaces - c. observed build-up on shelves inside walk-in cooler. |
| 2013-07-23 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed coffee cups unprotected out front. protect in plastic sleeve or proper dispenser. |
| 2013-07-23 |
42 |
4-901.11 equipment and utensils, air-drying required. observed plastic containers stacked wet on shelf in kitchen. |
| 2013-07-23 |
39 |
3-304.14 wiping cloths, use limitation. ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed several wet spoiled wiping cloths stored on cart. |
| 2013-07-23 |
34 |
4-502.11 (b) good repair and calibration. observed current atkins thermocouple provided not working properly. may need to change battery. cdi, by instruction |
| 2013-07-23 |
31 |
.3-501.15 cooling methods. observed grilled chicken breasts cooling improperly with plastic still on product and trays stacked on top of each other inside walk-in cooler. cdi, cooled method corrected. |
| 2013-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed chicken salad & shredded cheese i |
| 2013-07-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. maintain handsink accessbile at all times. observed handsink in kitchen blocked by handsink. cdi, trash can relocated.5-202.12 handwashing sinks, installation. maintain water at handsinks at lea |
| 2012-11-27 |
14 |
properly wash rinse and sanitize all food contact surfaces. obs onion pieces left in blades of vegetable slicer. maintain ice machines and ice bins clean. obs drink machine ice bin needing cleaning - cdi. |
| 2012-11-27 |
14 |
clean all food contact surfaces within 4 hrs of use; chicken breading pans and basket not being cleaned every 4 hrs. cdi- corrected by instruction. |
| 2012-11-27 |
8 |
keep handwash sinks available for use; obs handwash sink used as dump sink; - cdi. |
| 2012-11-27 |
34 |
obs. missing thermometer in small cooler; keep thermometer in all refrigerated units. |
| 2012-11-27 |
20 |
obs some sliced cheese at 53 degrees in in-adequate ice bath; not enough ice to keep food cold. cold hold foods at 45 or below. cdi- cheese cooled and switched out into proper ice bath at 45 degrees and below. |
| 2012-11-27 |
7 |
no bare hand contact allowed with ready to eat foods; obs employee handling washed lettuce with bare hands; employee corrected - cdi. |