| Violation Date |
Code |
Description |
| 2018-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces in need of cleaning such as reach in units and shelves below flip top unit with single service articles. repeat violation. |
| 2018-11-08 |
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 handles in several food items in the flip top unit. ensure handles are o |
| 2018-11-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed women's restroom that employees also use with a broken handsoap dispenser. no soap is provided in the restroom. pic stated that replacement is already ordered. cdi pic bought handsoap du |
| 2018-05-16 |
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 ofso |
| 2018-05-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards scarred and will be in need of replacement soon. |
| 2018-05-16 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal drink stored on top shelf of reach in cooler. |
| 2018-05-16 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfpic was not a cfpm. |
| 2018-03-26 |
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 |
| 2018-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking. dry all equipment/utensils before stacking. |
| 2017-11-20 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. single servicer plastic cups stored on shelf and not in sleeve. |
| 2017-11-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer buckets stored on floor. keep off floor. |
| 2017-11-20 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site. |
| 2017-08-10 |
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 |
| 2017-08-10 |
45 |
4-502.11(a) maintain utensils in good repair. observed some cracked pans as well as a damaged metal mixer. cdi- items discarded. |
| 2017-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some minor wet stacking. |
| 2017-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed spoon soiled with food debris. cdi- spoon taken to sink. -0- |
| 2017-04-25 |
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 |
| 2017-04-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. top lid of dumpster was open - keep lid closed. |
| 2017-01-19 |
49 |
5-205.15(b) maintain a plumbing system in good repair. faucet at can wash sink is leaking. repair. |
| 2017-01-19 |
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 |
| 2017-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers and black tubs being wet stacked. properly air dry. |
| 2017-01-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket low in quat concentration (50ppm). repeat |
| 2017-01-19 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic was not a cfpm. |
| 2016-12-02 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket recorded 50ppm quat. |
| 2016-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties held below 135f. cdi- products voluntarily discarded. |
| 2016-07-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light bulb above cinnamon sticks are not shielded. provide shield on bulbs.6-305.11/6-403.11(b) designate and use |
| 2016-07-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in kitchen. monitor. |
| 2016-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf one knife with minor food debris on blade. cdi- knife moved to 3 compartment sink. |
| 2016-04-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumspter covers and sliding doors open. keep closed. no points deducted. |
| 2016-04-26 |
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 |
| 2016-04-26 |
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 observed a tray with a crack in it. cdi- tray discarded. repeat.4-501.11 maintain equipmen |
| 2016-02-26 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed many date marked fod items in walk in cooler that was dated a month ahead. cdi- date was fixed. |
| 2016-02-26 |
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 salt shaker unlabeled. |
| 2016-02-26 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed 3 sanitizer buckets with low quat sanitizer readings. repeat. |
| 2016-02-26 |
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 observed 1 bin and some pans with cracked egdes. cdi- items discontinued from use. repeat. |
| 2016-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. |
| 2015-12-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two employee drinks at drive through window station. cdi-- employee voluntarily discarded drinks. |
| 2015-12-03 |
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 observed three food-contact surface pans that were chipped and cracked and no longer smoot |
| 2015-12-03 |
39 |
_3-304.14(b) hold in-use wiping cloths in sanitizer that is maintained at the correct concentration. observed two sanitizer buckets that were read at 50ppm quat sanitizer. cdi-- pic discarded sanitizer. |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken being stored in hot holding equipment at a temperature of 125f. cdi-- pic voluntarily discarded product and brought out new chicken. facility had very good temperatu |
| 2015-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cutting slice soiled with dried food debris. also observed tea nozzles soiled. cdi-- both taken to 3 compartment sink to be washed, rinsed, and sani |
| 2015-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris and black build up in gaskets. clean gaskets. |
| 2015-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic and metal containers stacked wet. |
| 2015-09-15 |
37 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed open bags of spices and biscuits on the back storage shelf. once bags are open, protect them in containers with lids or with a plastic bag. |
| 2015-09-15 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed one scoop with dried food debris stored as clean. cdi - scoop was sent back to be rewashed. |
| 2015-05-14 |
14 |
4-601.11 (e)(4)(b): observed build-up on interior surface of root beer dispenser nozzle.4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizer in 3-comp sink below 200 ppm quat. cdi- made to proper concentration. |
| 2015-05-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket below 200 ppm quat. cdi- made to proper concentration. |
| 2015-05-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed some refrigeration units with no thermometers. repeat. verification needed within 10 days. |
| 2015-05-14 |
53 |
6-502.12 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. better cleaning of floors and walls needed, especially un |
| 2015-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy build-up on perimeter of sanitizer bay of 3-comp sink. clean the three compartment sink as any equipment would be cleaned. observed sticky sp |
| 2014-12-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink properly covered with straw but stored in wrong fashion (above single service items in dry storage room).cdi by pic reloca |
| 2014-12-17 |
53 |
6-502.12 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 soiled walk-in freezer floor. clean |
| 2014-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food debris on a couple of gaskets and in the interior of hot hold and cold hold units.observed some dust accumulating on ventilation guard in |
| 2014-12-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed some hot holding units and cold holding units without air thermometers. provide air thermometers in all hot/cold holding units. |
| 2014-09-25 |
53 |
general commentobserved better cleaning needed to floors in walk-in freezer and to janitors closet in the dining room. clean |
| 2014-09-25 |
47 |
general commentkeep undersides of drink dispensers clean and free of soda splash residue. clean |
| 2014-09-25 |
39 |
keep .sanitizer for wiping cloths free of debris and clear. observed a couple of sanitizer containers with floating debris and cloudy residue. cdi - by changing out sanitizer |
| 2014-09-25 |
4 |
keep employee drinks covered and stored in a manner that prevents contamination of food contact surfaces of utensils or equipment. observed uncovered cup of employee drink stored on prep table next to chips. cdi - cup discarded |
| 2014-03-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.observed some dust a |
| 2014-03-28 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soda splash collecting on bottom surface of drink machine in dining room. observed soil |
| 2013-09-11 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust build-up and residue collecting on shelving racks throughout kitchen. observed trash and waste in cabinet compartment |
| 2013-09-11 |
39 |
sanitizer solution that has wiping cloths stored in it was observed to be cloudy and full of debris. the concentration was in compliance (quat 200ppm). change out sanitizing solution once visibly cloudy and when food debris is present. |
| 2013-01-24 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed debris collecting on floor under kitchen equipment (center work prep station). clean |
| 2013-01-24 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed slight dust build-up on shelving rack near walk-in cooler. clean |