| Violation Date |
Code |
Description |
| 2018-09-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothes item stored in a compartment above single use cups, observed employee phones present in the prep area |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drying racks above the three compartment sink collecting dust/debris. |
| 2018-09-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board present on a flip top cooler scored beyond cleanability. item must be resurfaced or replaced. |
| 2018-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers stacked while wet in the clean dish area. items were unstacked and allowed to dry during inspection. |
| 2018-09-12 |
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 tphc used on various foods |
| 2018-09-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight brown/pink residue accumulation on the sides of the ice bin in the rear of the facility. ice machine interior must be cleaned at such a f |
| 2018-09-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present at time of inspection. |
| 2017-12-19 |
45 |
repeat4-501.11 maintain equipment in good repair. observed broken lid on flour/breader bulk bin in need of replacing; observed large rolling pin cracked / damaged down center of the food contact surface in need of replacing.(points not increased due to se |
| 2017-12-19 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler cold holding tcs food products above 45f (see temp chart); cdi all items removed from unit and maintenance call made during inspection. (points not increased |
| 2017-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked eggs, bbq, sausage patties stored on steam table for hot holding measuring 118-122f (see temp chart). cdi unit was out of water to produce steam; water added products |
| 2017-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf at cook line above food contact surfaces. cdi drink moved to proper storage area. |
| 2017-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck on surfaces. cdi all containers pulled and placed into dirty dish pit. |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled eggs held on ice for cold holding measuring 53f; (ice melted) cdi eggs discarded and new batch of pooled eggs provided with container that is fully submerged in ice bat |
| 2017-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed melted, damaged lid on bulk dry food bin (chicken breader) in need of repair / replacing. |
| 2017-10-16 |
54 |
no points deducted6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items (clothing hanging on back storage racks with food contact surfaces and food service items) |
| 2017-10-16 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (green wire shelving throughout, inside bottom surfaceas of stand up freezer, cab |
| 2017-05-08 |
52 |
no points deducted5-501.113(b)5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors / lids open to dumpster container. |
| 2017-05-08 |
51 |
5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2017-05-08 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken, damaged plastic containers and utensils, observed split/torn gasket on cooler doors.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. obs |
| 2017-05-08 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed large bag of ice stored directly on floor of walk-in free |
| 2017-02-08 |
22 |
repeat3-501.19 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/pfobserved facility using tphc pr |
| 2017-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-08 |
45 |
repeat.4-501.11maintain equipment in good repair.observed numerous damaged plastic containers / lids in need of discarding. observed damaged dough scraper (spatula) damaged in need of replacing. observed split / torn gasket on one reach-in cooler unit.4-5 |
| 2017-02-08 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezers, surfaces of cooking equipment). |
| 2017-02-08 |
53 |
no points deducted6-501.12floors, 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 issues to physical faci |
| 2016-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on rif. repeat violation |
| 2016-08-23 |
43 |
4-903.11 store single service items in a clean dry location at least 6 inches off the floor. observed ss paper goods stored on floor in dry storage area. cdi: items moved to crate to keep off of floor. repeat violation |
| 2016-08-23 |
42 |
4-901.11 utensils and equipment must be air dried after w/r/s. observed wet stacked pans at 3-comp sink. cdi: pans separated for air drying. |
| 2016-08-23 |
41 |
3-304.12 store in-use utensils in a clean dry location, in food with handles up, or under running water. observed in use scoops at flour and ice machine as well as handle of tongs in product. cdi: items removed from product. |
| 2016-08-23 |
38 |
2-303.11 employees may only wear a plain wedding band when handling food. observed employee with wrist watch on working the grill area. |
| 2016-08-23 |
33 |
3-501.13 use approved thawing methods. observed mac and cheese thawing in prep sink without running water. cdi: product moved to wic. |
| 2016-08-23 |
22 |
3-501.19 follow approved tphc procedure. observed that fries were being held on time with pre-written times for the whole day. employees could not keep track of when fries were being changed as there was no real monitoring, just pre-written times that e |
| 2016-08-23 |
8 |
5-205.11 maintain acess to handsinks. 6-301.12 provide hand drying provision at each handsink. observed no papertowels at handsink near biscuit station. cdi: papertowels provided. observed that handsink at front was being used as a dump sink. obser |
| 2016-04-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties hh below 135f. cdi: product voluntarily discarded. |
| 2016-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs, tomato slices, lettuce, and cheese stored above 45f. items were overstacked. cdi: eggs and cheese rapidly cooled, tomato and lettuce discarded. |
| 2016-04-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed outside storage room with ss items stored on floor and floor wet. room in need of cleaning and organizing. verification requi |
| 2016-04-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed no lids on dumpster. observed no door on dumpster. pic advised to phone dumpster provider for replacement. |
| 2016-04-01 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on upright freezer at fry station. repeat violation 4-502.11(a) maintain utensils in good repair. observed wire baskets for frying with wires broken and sticking out. |
| 2015-11-09 |
22 |
3-501.19 tphc procedures shall be provided in advance and followed accordingly. -p observed fries not labelled with time upon entering establishment. cdi: pic allowed to label with start time and future batches made during inspection were labelled accor |
| 2015-11-09 |
8 |
5-202.12 a handwashing sink shall have at least 100f water. -pf observed sink in drink/expo area with no hot water, sink in biscuit area at 95 f, and sink in men's restroom at 68f. provide 100f water at all handsinks. verification required. |
| 2015-11-09 |
14 |
4-602.11 (e) ice bins shall be cleaned at a frequency to preclude soil. observed ice machine with black build up along interior edges. |
| 2015-11-09 |
17 |
3-403.11 rte food from a commercially processed package shall be reheated to 135f for hot holding. observed roasted bites pulled from oven and said to be done at 128f. cdi: employee cooked bites until bites reached 135f. see temperature chart. |
| 2015-11-09 |
21 |
3-501.17 (b) rte tcs food held over 24 hours shall be date marked. -pf observed one bag of lettuce not date marked after having been opened the morning of 11/8/15. cdi: pic voluntarily discarded. |
| 2015-11-09 |
26 |
7-201.11 poisonous or toxic chemicals shall be stored separately as not to contaminate food, equipment, linens, utensils, and single service items. -p observed one sanitizer bucket on shelf directly adjacent to squeeze bottle with icing for boberry biscu |
| 2015-11-09 |
52 |
5-501.115 maintain dumpster area free of unnecessary items and litter. observed dumpster area with excess trash strewn throughout. cdi: pic picked up trash and discarded it. |
| 2015-11-09 |
39 |
3-304.14 (b) cloths used for wiping counters and other equipment shall be held in sanitizer solution at proper concentration. observed 2 wet wiping cloths held on counter. cdi: pic relocated cloths to sanitizer buckets. observed one sanitizer bucket wit |
| 2015-11-09 |
54 |
6-501.14 exhaust air ducts shall be cleaned and filters changed as to not be a source of contamination. observed dusty vents above drying rack for dishes and above biscuit area.6-403.11 provide designated areas for employee belongings. observed a beanie |
| 2015-11-09 |
38 |
2-303.11 employees shall only wear a plan band on their finger. observed one employee making eggs with rubber bracelets and a watch. cdi: employee removed the items. |
| 2015-11-09 |
45 |
4-501.11 maintain equipment in good repair and condition. observed split and damaged gasket on juice and tea cooler near drink area. observed ice build up throughout freezer and along gasket preventing the door from closing completely. |
| 2015-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of pans at 3-compartment sink. |
| 2015-06-15 |
41 |
3-304.12 store in-use utensils in food with handles out. observed flour scoop with handle down in flour. |
| 2015-06-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: thin probe digital thermometer not functional. vr needed |
| 2015-06-15 |
22 |
3-501.19 clearly mark foods held tphc with begin and end times. pf: observed fries held under tphc not labeled with start or discard time. allowed to label fries with beginning time. fries were moving thru process quickly as not to exceed time window. |
| 2015-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed utensils stored as clean on the drying rack with food debris adhered to surfaces. observed ladle with debris adhered to food contact surface. cdi- ut |
| 2015-06-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. p: observed one chicken breast in fryer measure 149 f in one spot. cdi- pulled and discarded piece. |
| 2015-02-20 |
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 whisker and large spoon on handles of prep sink. |
| 2015-02-20 |
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 blanched fries sitting at |
| 2015-02-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : observed handsink not delivering hot water. cdi- adjusted valves to provide steaming hot water. |
| 2015-02-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p : observed employees wawshing hands at handsink where valves had been adjusted to prevent flow of hot water. discussion with pic to ensure hot water adequate for handwashing is suppl |
| 2015-02-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observeed two employee drinks, one uncovered, on surface with utensils and croutons, other retail items. cdi- pic discarded |
| 2014-09-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. cooked chicken not under temperature at hot holding/ steam table. cdi- operator, tina dobbs voluntarily discarded the chicken. see chart for temperatures. |
| 2014-09-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three in use containers of dry seasoning not labeled per rule. cdi- verbal correction to label. |
| 2014-09-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf .4-501.11 maintain equipment in good repair. all four fryer baskets heavily damaged. gaske |
| 2014-09-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items co-mingled with facility items. cdi- verbal correction. |
| 2014-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris in prep cooler gaskets. cleaning is needed. |
| 2014-03-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. all handwashing sinks shall be accessible. observed three buckets in the handwashing sink by the walk in cooler. cdi- buckets were moved to a adjacent table. |
| 2014-03-06 |
6 |
2-301.14 when to wash - p. hands shall be washed between each glove change. observed an employee change his gloves without a handwash in between. cdi- employee washed his hands before donning on a new pair of gloves. |
| 2013-06-19 |
8 |
general comment: a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. observed a dry wiping cloth stored at handwash sink in kitchen.c |
| 2013-06-19 |
13 |
store raw animal food according to final cook temperature. observed raw chicken stored above sausage that were removed from commercial packaging. cdi; operator relocated items for proper storage. |
| 2013-06-19 |
14 |
surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contamination may have occurred;(2) at least every 24 hours for iced tea dispensers obser |
| 2013-06-19 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch.observed spoons stored as clean but soiled with food debris. observed a food press stored as clean but soiled with food debris.observed 2 blades of can openers stored as clean |
| 2013-06-19 |
21 |
date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 5 small containers of cole slaw not date-marked in low reach-in cooler.cdi; operator discarded cole slaw. |
| 2013-06-19 |
45 |
general comment: nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed several crates used to store chicken in chicken walk-in c |
| 2013-06-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed shelving near breaker switches used to store drink syrup accumulating sticky residue.observed shelving under utensils in di |
| 2013-06-19 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no cover on receptacle in female restroom. |
| 2013-06-19 |
43 |
general comment: single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. obs |
| 2013-01-02 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-01-02 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed debris under equipment and shelving. |
| 2013-01-02 |
45 |
a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed water pooling in bottom of reach-in at bisquit station. need to clean out all water and have unit checked for maint |
| 2013-01-02 |
14 |
(e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |