| Violation Date |
Code |
Description |
| 2018-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse being stored on dry storage shelf, directly on top of packaged sauces. make sure to store in a area where contamination wi |
| 2018-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on nonfood part of ice chute on soda dispensing machine. make sure to increase cleaning frequency. |
| 2018-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in reach in unit corroding and with exposed rust. make sure to keep in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observ |
| 2018-07-31 |
36 |
6-202.13 properly locate mechanical insect control devices. observed mechanical insect control devices still located over single service area for slushie machine and over preparation sink (for washing veggies). pic stated that he notified walmart that the |
| 2018-07-31 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p at time of inspection, observed food employee bare handing tomatoes coming out of slicer. cdi tomatoes were discard |
| 2018-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and beverages being stored in walk in cooler on top of food ingredients. cdi pic relocated items. make sure to store appropriately at all times. |
| 2018-04-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee not using a protective barrier to turn off faucet. cdi food employee stoppe |
| 2018-04-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed pic wearing a watch while performing food preparation. make sure to remove all jewelry prior to beginning food preparation. |
| 2018-04-25 |
36 |
6-202.13 properly locate mechanical insect control devices. observed ecolab bug lights being stored over single service cups and food preparation surfaces. make sure to locate so control devices are not located over single service, food or equipment. |
| 2018-04-25 |
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 minor food debris on back wall near 3 compartmen |
| 2017-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on the chopper today used for onions and green peppers. this chopper cannot be disassembled to be cleaned easily. staff will need to soak |
| 2017-01-25 |
20 |
observed cut buffalo chicken and regular cut chicken holding at >45f today- products discarded.due to this product being preportioned and divided by deli paper, highly recommend not to stack these product any higher than an inch below the chill line.3-501 |
| 2017-01-25 |
8 |
observed trash can blocking the back handsink- moved trash can to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-07-29 |
21 |
3-501.17 (b)(2)date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed salami and other deli meats out of the original packaging with a use by date stamped on the outside. carry the use by date to |
| 2016-07-29 |
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 freshly replenished sliced tomatoes in the make table at 49-52f. cdi - pic |
| 2016-07-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed sewer flies in the kitchen near the handsink. maintain the drain lines and make sure grease trap is clean. maintain regularly scheduled pest control and increase the frequency |
| 2016-07-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with watch on while restocking foods in the make table. remove watch prior to food prep.2-302.11 (b) unless wearing in |
| 2016-07-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in sanitizer at 0 ppm quat. cdi - pic refilled sanitizer to correct strength. -0- |
| 2016-07-29 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employees handle soiled oven and bread box doors and then |
| 2016-07-29 |
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 to the left of the walk in cooler and to the right of the rear handsink. clean. -0- |
| 2016-07-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak around the lower section of the handsink nozzle. repair. -0- |
| 2016-07-29 |
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 handprints on the ceiling above the food line. c |
| 2016-07-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned plastic bread tray liners stored on the nozzle of the 3-compartment sink to dry. cdi - pic instructed these to b |
| 2016-01-11 |
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 ceiling vents with dust buildup present. clean. |
| 2016-01-11 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 100f, but no indication of lower temperature on detergent container. maintain 110f wh |
| 2016-01-11 |
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 items cooling in walk in with layer of plastic wrap and then a lid present |
| 2016-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked grilled chicken in hot holding at 46-50f. cdi - pic had employee take product down to the fill in and send overstacked items back to walk in to cool. -1.5- |
| 2016-01-11 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed pic attempt to wash hands in 3-comp sink. cdi - pic washed hands in handsink. repeat -2- |
| 2015-07-29 |
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 tongs used for cookies stored on counter behind cookie display. cdi- to |
| 2015-07-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed pic wash hands in 3-comp sink. cdi - pic reminded that handsinks are for handwashing. -0- |
| 2015-07-29 |
1 |
.2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. pic stated he is enrolled din the august course for servsafe. -2- |
| 2015-01-07 |
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 shakers of pepper, salt, other spices not labeled. |
| 2015-01-07 |
1 |
|2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed person in charge at time of inspection to have no accredited training. |
| 2015-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet. |
| 2014-07-01 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: designate an area in a separate cooler or lower level of a cooler for storage of employee food. found partially consumed fruit cup on top shelf in walk-in cooler. |
| 2014-07-01 |
47 |
4-602.13 nonfood contact surfaces - c: keep non food contact surfaces clean. observed non food contact surfaces of ice chute with pink build-up. |
| 2014-07-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair / replace splitting gasket in cooler door. |
| 2014-01-07 |
39 |
3-304.14 wiping cloths, use limitation: cloths for wiping surfaces shall be held in an approved sanitizer between uses. observed cloths in sanitizer bucket that measured 0 ppm quat. cdi- made to proper concentration. |
| 2014-01-07 |
38 |
2-303.11 prohibition-jewelry - c: only a plain wedding band shall be worn by food employees when working with food. observed employee with two unapproved rings. |
| 2014-01-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. observed philly steak 49 f stacked high in make table. observed shredded lettuce 50 f and 59 f i |
| 2013-07-16 |
39 |
3-304.14 wiping cloths, use limitation: cloths for wiping surfaces shall be held in an approved sanitizer between uses. observed cloths in sanitizer bucket that measured 0 ppm quat. cdi- made to proper concentration. |
| 2013-01-22 |
38 |
employees shall not wear jewelry on arms or hands other than a plain band while preparing food. observed employee with unapproved rings and wristband. |
| 2013-01-22 |
35 |
working containers of dry foods shall be labeled as to contents. observed shakers not labeled. |
| 2013-01-22 |
14 |
food contact surfaces shall be sanitized as part of the cleaning process with an approved sanitizer. observed utensils being immersed in cloudy sanitizer at 0 ppm quat. observed bottle of sanitizer 0 ppm quat. cdi- sanitizer made properly. |
| 2013-01-22 |
1 |
the pic shall be present at all times the facility is operating. pic not present at start of inspection. pic arrived during inspection. |