| Violation Date |
Code |
Description |
| 2018-11-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some sections of the kitchen floors to be rough and not easily cleanable. repeat. |
| 2018-11-27 |
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 hot dogs dated for 12/20 opened in reach in unit. pic was confused regarding how long some items may be kept. ehs explained that da |
| 2018-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on duty with no food protection manager certification. repeat. |
| 2018-06-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. - observed kitchen floors to have some sticky residue in sp |
| 2018-06-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no functional thermometers on site. verification required within 10 days to determine compliance. |
| 2018-06-21 |
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 hot dogs dated for 06/15 holding at 43f. cdi: hot dogs voluntarily discarded. |
| 2018-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on duty not trained or able to provide documentation of being a certified food protection manager. repeat. |
| 2017-07-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- repeat- observed pic on duty not trained or able to provide documentation of being a certified food protection manager. |
| 2017-07-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- observed no paper towels at the handsink in the back bathroom. cdi- pic provided paper towels. |
| 2017-07-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed cleaning needed on the inside of the freezer. ehs has notice last reason for this violation to be corrected. |
| 2017-07-12 |
43 |
x4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed one box of single use items stored on the floor near the 3-comp sink. |
| 2017-07-12 |
49 |
5-205.15 maintain a plumbing system in good repair.- repeat- observed kitchen hand sink draining slowly and 3-comp sink faucet to have a broken handle. |
| 2017-07-12 |
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 kitchen floors to have some sticky food residu |
| 2017-02-14 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 0pts- observed litter build up around dumpster area. clean area as needed to reduce and prevent litter build up. |
| 2017-02-14 |
49 |
5-205.15 maintain a plumbing system in good repair. 0pts- observed handsink draining at a slow rate. repair. |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed food debris build up on all gaskets throughout facility. clean as needed to prevent food and dust build up. |
| 2017-02-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -.5pts- observed wiping cloths in soapy water. store wipping cloths in sanitizer at least 50ppm cl or 150ppm quat. |
| 2017-02-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat- 2pts- observed pic without certified food protection manager certification. work towards certification. |
| 2016-07-19 |
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 chilli opened previous day not date labeled. cdi product labeled. |
| 2016-07-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic does not have certified food protection manager training. |
| 2016-04-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed manager is not certified food protection manager. |
| 2016-04-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed dial type thermometer in use not capable of measuring most of the food prepared in facility . please obtain thin probe t |
| 2016-04-01 |
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 hot dogs and chilli opened with no date marks. cdi labeled. |
| 2016-04-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed waste bin in female restroom does not have a lid. -0 points- |
| 2015-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in bathrooms and hoods soiled with debris. |
| 2015-12-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed sanitizer that was over 200ppm. cdi bottle diluted. |
| 2015-12-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited certification. repeat. |
| 2015-06-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottle of sanitizer not labeled. cdi bottle labeled. |
| 2015-06-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed thermometer that was stored and covered with food debris. cdi item moved to sink for cleaning. |
| 2015-06-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed flour batter for chicken not covered and not actively used. cdi item covered. |
| 2015-06-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle raw chicken change gloves and handle hamburger buns. cdi hands washed and gloves changed. |
| 2015-06-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic with ansi accredited certification. repeat. |
| 2014-10-23 |
8 |
6-301.12 hand drying provision - pf. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no hand drying device in the mens bathroom. cdi paper towels provided. |
| 2014-10-23 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. repeat. |
| 2014-10-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with microwave and fan soiled with debri |
| 2014-06-10 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be cleaned at a frequency to preclude accumulation of debris. observed fan and microwave soiled with debris. |
| 2014-06-10 |
1 |
2-102.12 certified food protection manager - c. there shall be atleast one person available during all hours of operation with ansi accredited food certification. observed employee on staff without food protection certification. repeat. |
| 2013-07-11 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. cdi by instruction. two point deduction begins 2014. |
| 2013-02-01 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed hot dogs; chili; and cut tomato were not date mark |
| 2013-02-01 |
1 |
1)the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. person in charge today is not certified. two point deduction begins 2014. cdi. |
| 2012-10-19 |
2 |
i explained employee health policy requirements to the pic. cdi. |
| 2012-10-19 |
35 |
observed flour was unlabeled. cdi. label all dried goods which can not be readily identified. |
| 2012-10-19 |
34 |
observed facility thermometer was broken. cdi by instruction |
| 2012-10-19 |
34 |
new rules also require that the facility has a suitable thin probe thermometer for taking the temperature of thin items such as burgers. |
| 2012-10-19 |
21 |
facility was not date marking ready to eat food as required by the rules. cdi by instruction. |
| 2012-10-19 |
1 |
person in charge did not have certification as required by the rules. cdi by instruction. |