| Violation Date |
Code |
Description |
| 2018-09-18 |
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 items being washed in 104f water. cdi - more hot water was added to reach at least 110f. |
| 2018-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. repeat |
| 2017-11-28 |
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 utensils being washed and water temperature below 110f. cdi-refilled with correct temperature water. |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2017-08-17 |
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 utensils being washed at water less than 110. |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on soda nozzles and dried build up on two plastic pans stored as clean. cdi-all taken to be re-washed. |
| 2017-05-22 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked pans. |
| 2017-05-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket soiled with debris. |
| 2017-05-22 |
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 stored on freezer floor. |
| 2017-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet nested in walk in cooler. |
| 2016-10-06 |
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. repeat violation. facility is doing better with cleaning around |
| 2016-07-12 |
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 |
| 2016-07-12 |
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. repeat violation. observed to go boxes stored on dirty shelving |
| 2016-07-12 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed the pepsi soda nozzle with major build up on the soda nozzle. cdi - advised to clean the nozzle; educated pic that soda nozzles shall |
| 2016-07-12 |
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 observed no ceritified food protection manager on site during in |
| 2016-05-20 |
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 |
| 2016-05-20 |
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. repeat violation. observed single service articles stored on dirt |
| 2016-03-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed the counter top where single-use/single-service articles are stored on could use a little cleaning. observed residue b |
| 2016-03-02 |
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. observed single use cups at the cash registered over stacked on |
| 2016-03-02 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2015-11-24 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing.-pf observed brown liquid in the handsink in the back of the kitchen. cdi - educated pic that the handsinks are only used for handwashing, not for dumping foreign matter down drains. |
| 2015-11-24 |
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 observed that the pic is not a certified food protection manage |
| 2015-11-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed the containers above the 3 compartment sink wet stacked. |
| 2015-07-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep flooring clean; observed flooring underneath cooking equipment in need of cleaning. |
| 2015-07-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean. observed shelving underneath kitchen equipment throughout establishment collecting debris in need of cleaning. |
| 2015-05-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal pans wet nested while wet. |
| 2015-05-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at front hand sink. cdi-towels provided. |
| 2015-05-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean greasy residue on equipment and food debris in and around coolers (gaskets) and hot boxes. |
| 2015-02-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed any reference to future or present exposure missing on employee health policy. health policy refers to asking about pr |
| 2014-10-31 |
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. clean fan covers in walk in cooler and small spill on fre |
| 2014-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on items stored as clean and a small amount of build up on soda nozzles. cdi-items re-cleaned. |
| 2014-07-03 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2014-07-03 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked wet on walk in cooler rack. |
| 2014-02-21 |
43 |
store single service items at least 6 inches off the floor. (4-903.11) observed a box of single service items stored on the floor. |
| 2014-02-21 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked wet. |
| 2013-11-14 |
53 |
physical facilites shall be kept clean. clean up food debris on floor of freezer and mold accumulating on caulking around 3 compartment sink. |
| 2013-08-13 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on utensils stored as clean. also observed sanitizer buckets to be full of debris. cdi-utensils taken to be cleaned and sanitizer buckets refilled. |
| 2013-05-16 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed items on cold prep line such as pico de gallo and diced tomatoes holding above 45f. all items discarded. pic restarted power on unit and holding correct temperature. |
| 2013-05-16 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed small amount of build up on soda nozzles. cdi-cleaning started. |
| 2013-03-07 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43°c (110°f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf (4-501.19) observed active washing taking place |
| 2013-03-07 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining (4-901.11)observed pans wet stacked in walk in cooler. |
| 2013-03-07 |
22 |
if time without temperature control is used as the public health control for a working supply of potentially hazardous food 2) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is re |
| 2012-12-11 |
42 |
4-901.11 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 for |
| 2012-12-11 |
8 |
5-205.11 b) a handwashing sink may not be used for purposes other than handwashing. pf observed food debris in hand sink. cdi-educated. |
| 2012-12-11 |
1 |
2-102.12 a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through |