| Violation Date |
Code |
Description |
| 2018-11-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at front handsink. |
| 2018-11-28 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed facility in need of maintaining hot temperatures, educating on employee health and handwashing. 2-101.11 pic shall be present during all hours of operation.obs |
| 2018-11-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved all employees with no knowledge of the reportable illness and symptoms. cdi employee posters provided. verification req |
| 2018-11-28 |
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 employees wash hands for less than 15 seconds, not use a barrier to turn off faucet, and e |
| 2018-11-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee use gloves to rinse dishes, handle raw meat, touch phone, and touch clothes and body then go back to handling food with gloves. cdi hands wash |
| 2018-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved burger cover, plastic containers and coveres, large metal containers, slicer, utensils, and utensils in silverware bin soiled with debris and soda nozz |
| 2018-11-28 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pobserved hotdogs come off grill and into unit at 120-140f. cdi items placed back on grill to finish reheat.3-403.11 reheat all |
| 2018-11-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved hamburgers that are undercooked on menu and not noted as an undercooked item on consumer advisory. cdi ham |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice and meatballs in henny penny unit that was not turned on and mac and cheese on line below 135f. cdi henny penny turned on and items reheated. |
| 2018-11-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved individually packa |
| 2018-11-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed pest crawling around in kitchen area. |
| 2018-11-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed only one food employee wearing a hair restraint out of 4. |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair.observed dish machine that was unable to pull detergent through line to unit and split gaskets. |
| 2018-11-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no chlorine test strips in house again.. verification required. |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exterior of pans, shelving, gaskets, and wall near dish area in need of cleaning. repeat. |
| 2018-11-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved thin probe thermometer, for lettuce and other thin foods, that was not operational. employee stated it needed batteries. ve |
| 2018-06-25 |
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 cooked hot dogs frozen without a date label. observed a container of chili without a date label. cdi-dated. repeat. |
| 2018-06-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans stored as clean. cdi-taken to be rewashed. |
| 2018-06-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer at 0ppm. |
| 2018-06-25 |
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. cleaning needed throughout. |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed of equipment throughout. |
| 2018-06-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no test strips available for chlorine sanitizer. cdi-ehs left teste strips on site. |
| 2017-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. bulb covers in ceiling lights above flat grill need cleaning of grease build up. |
| 2017-08-28 |
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 a couple knives stored between wall and knife holder, in accessible wall |
| 2017-08-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. obsered a few flies in kitchen, maintain pest control efforts. observed orkin fly light trap on wall to kitchen. |
| 2017-08-28 |
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 deep container of cooked potatoes cooling with a tight lid. potatoes obser |
| 2017-08-28 |
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 cole slaw in prep cooler date marked for 9 days ago. observed hot dogs in fridge unit date marke |
| 2017-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tall stack of cooked hamburgers hot holding on flat grill at 118 degrees. worker said burgers were cooked less than 30 min earlier. appears burgers were stacked to high above h |
| 2017-08-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed thick portion of cooked beef roast in a foil covered pan that had been cooling overnight (more than 6 hrs) observed at 49 de |
| 2017-04-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed white gravy at 72 degrees in a sealed container cooling approx. 4 hrs. cdi- pic voluntarily disposed of gravy. |
| 2017-04-07 |
13 |
3-302.11(a) separate raw animal foods from ready to eat foods. -p in freezer observed raw steak meat stored above raw vegetables. cdi- food arranged by final cook temperature. |
| 2017-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer and can opener not used today that were dirty with food particles. cdi- items cleaned. |
| 2017-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two hamburgers on flat grill hot holding at 122 degrees, cdi- burgers voluntarily disposed of. |
| 2017-04-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored co-mingled with restaurant food in fridge. cdi- food removed. need to separate and label personal foods from restaur |
| 2017-04-07 |
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 deep and sealed pan in use to cool food. cdi- food moved to shallow pan an |
| 2017-04-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic handling food not wearing a hair restraint. |
| 2017-04-07 |
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 a few foods date marked with incorrect dates and/or foods were out of date 8-9 days old includin |
| 2016-06-21 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed that the coving by the ice machine is broken. advised to get the tile fixed. |
| 2016-06-21 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed that the hot water sanitizer dish machine's pressur |
| 2016-06-21 |
45 |
4-501.11 maintain equipment in good repair. repeat violation observed flip top/reach in cold unit leaking. pic placed a towel to soak up the water. advised to get unit fixed. observed cracks in the other reach in cooler by the deli slicer. |
| 2016-06-21 |
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 service articles (to go boxes and to go cups) st |
| 2016-06-21 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf pic could not provide a thin probe thermometer during inspection. vr |
| 2016-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed spaghetti and salads cooling in the refrigerator tightly covered with plastic |
| 2016-06-21 |
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 repeat violation. observed one commercially packaged bag of lettuce in refrigerator without a date on product. cdi - educate |
| 2016-06-21 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation. observed pink and black residue build up inside the bin. advsied to clean more frequently. |
| 2015-11-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. certified manager arrived at end of inspection. unable to accept. must be present during all hours of operating. |
| 2015-11-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap provided at handsink in front serving area. cdi soap provided. |
| 2015-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with dried food debris. observed one pan stored as clean with food debris. cdi items properly washed, rinsed and sanitized. 4-602.11 clean t |
| 2015-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shelled eggs holding on inadequate ice bath. see temperature chart for temperature observations. eggs placed in cooler to rapidly cool. if product is to be held on ice, ice |
| 2015-11-23 |
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 ham and hot dogs not date marked. pic stated ham was recently opened. ham opened yesterday. cdi items dated. |
| 2015-11-23 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several container lids. 4-501.11 maint |
| 2015-11-23 |
33 |
3-501.13 use approved thawing methods. observed whole turkey thawing in sink. cdi turkey was placed in cooler to thaw until item can be placed under cold running water. |
| 2015-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces such as gaskets and biscuit warmer collecting food debris. |
| 2015-11-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed 2 buckets and one spray bottle of sanitizer too strong. cdi sanitizers diluted to proper concentration. |
| 2015-05-05 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishes being sanitized at <180f today- test strips would not turn and temp. gauge on rinse cycle would not go above 159 today.3 comp. sink se |
| 2015-05-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today upon arrival- must be present at all times of prep, cooking, and cleanup. |
| 2015-05-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered employee drink stored over the make table today- discarded to correct. |
| 2015-05-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved a container of raw eggs stored over containers of salad dressing today- eggs moved to the bottom shelf to correct. |
| 2015-05-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed 3 tcs leftovers from yesterday that were holding at <135f in the hot hold cabinet. these must be reheated via stove, oven, or microwave to 165f or m |
| 2015-05-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed excedrin migraine bottle stored above the make table today- moved to the bottom shelf to correct.recommend providing an area that is not |
| 2015-05-05 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved chef salads, sandw |
| 2015-05-05 |
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 single use scoops stored in the make table food. use tongs or scoops w |
| 2015-05-05 |
45 |
4-501.11 maintain equipment in good repair.observed a hot hold cabinet that is being kept closed with duct tape and ceran wrap- repair. |
| 2015-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -poberved multiple tcs foods holding at >45f today in the make table. some items were stored above the cold line and the lid was open for an extended period of time. items moved to lower p |
| 2014-10-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employees fail to turn off water with a papertowel. employees stopped today and rewashed properly to correct. |
| 2014-10-13 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed molded bread in the back- discarded today. observed debris in the lemonade today- discarded. |
| 2014-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork products stored over milk in the reach in cooler and raw burger container in contact with lettuce. milk moved from under pork and lettuce and burger were separated today t |
| 2014-10-13 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed 135f today due to the booster heater not being on- turned on today to correct.4-501.114 maintain sanitizer at correct concentrations. -pobser |
| 2014-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and tomatoes stored above the cooler line on the flip top today keeping them at >45f. items moved to lower part of cooler to chill down today.do not leave products setti |
| 2014-10-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic onsite today. |
| 2014-10-13 |
45 |
repair cold water spigot on the back handsink that is very loose today. |
| 2014-10-13 |
47 |
clean unused drawers that have build up today. |
| 2014-10-13 |
53 |
clean floor under equipment- food and debris present in the front and the back today. |
| 2014-10-13 |
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 beans in the reach in that were dated for 10-3. discarded today.observed ham in the ri coole |
| 2014-06-26 |
1 |
observed no certified food protection manager onsite today. pic must have passed an ansi approved, proctored food manager's safety exam.2-102.12 |
| 2014-06-26 |
2 |
employees were unsure of the big five illnesses today. handout provided and signed by employees during the inspection to correct.all five illnesses must be reported to ehs if any employees are diagnosed or exposed to one of the five.2-103.11 (m |
| 2014-06-26 |
4 |
observed an open employee drink today stored on the prep table. employee drinks must have a lid and be stored below all food, food contact surfaces, clean utensils/linen, and to go materials.drink discarded today.2-401.11 |
| 2014-06-26 |
6 |
observed employees fail to use a papertowel to turn off water. be sure to use papertowel or another barrier to turn off water, after washing hands, to avoid recontamination. employees discussed today and have been using this method during the rest of th |
| 2014-06-26 |
14 |
observed buildup inside of the ice machine at the chute today. employees properly washed during inspection to correct. keep food contact surfaces clean to sight and touch.4-601.11 (a) observed chlorine sanitizer at >200ppm today in the buckets today- mai |
| 2014-06-26 |
20 |
observed eggs stored at >45f today. store all tcs foods at 45-41f or less. eggs put into refrigeration to correct today. tilt sheet given as an alternate option for this product today.3-501.16 |
| 2014-06-26 |
23 |
observed no. .consumer advisory for eggs offered undercooked today. provide a sign at the point of order that says, **all eggs offered cooked to order. ** consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of |
| 2014-06-26 |
34 |
observed.2 of 3 thermometers reading 39f in ice water today. these were calibrated during inspection to correct today.4-502.11 (b) |
| 2014-06-26 |
47 |
clean dish.washer, heat lamp, ri fans, and milk cooler.4-602.13 |
| 2014-06-26 |
21 |
observed a pack of turkey and a pack of lettuce that was opened and not date marked today. be sure all tcs foods are date marked once they have been opened. back dated by pic today to correct.3-501.17 |
| 2013-11-22 |
6 |
2-301.12 cleaning procedureobserved quick hands washing today with the between fingers and exposed arms are not being washed. wash hands for 15-20 seconds with soap before rinsing them. observed employees turn off water with their bare hands- must use |
| 2013-11-22 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-11-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed build-up in the icemachine at the chute and production area- cleaned and sanitized during inspection to |
| 2013-11-22 |
47 |
. | 4-602.13 nonfood contact surfacesclean lighting above the hot hold area and the ceiling in this area as well. |
| 2013-11-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogenseggs are offered undercooked in this facility and pic may offer burgers undercooked at some point as well. there is no consumer advisory in p |
| 2013-11-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods at 45-41f or less. observed sliced tomatoes and but lettuce stored above the cold line in the make table today and were hold |
| 2013-06-14 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-06-14 |
6 |
wash exposed arms when washing hands. |
| 2013-06-14 |
14 |
keep food contact surfaces clean to sight and touch. observed build-up inside the ice machine at the chute. pic will clean out today after rush. cdi. |
| 2013-06-14 |
21 |
date mark all tcs foods that are rte and held >24 hours after they are opened/made. open hotdogs; open lettuce; leftovers; open milk; open cheeses etc. would need to be date marked. if foods are stored at 41f or below then keep them 7 days and only 4 da |
| 2013-06-14 |
23 |
eggs and burgers are offered undercooked if a customer requests. provide a disclosure of the food products being offered undercooked and provide a reminder health statement(one of the following):(1) regarding the safety of these items; written information |
| 2013-06-14 |
2 |
pic charge must know when to restrict/exclude ill employees and when to allow those employees back to work. all employees must know the big five illnesses and what symptoms they cannot work with. handout provided today. |
| 2013-06-14 |
35 |
food packaged in-house and offered for sale in the display case out front for customers to grab and buy must be labled with the following information: 1) the common name of the food; or absent a common name; an adequately descriptive identity statement;(2 |
| 2013-06-14 |
38 |
food service employees with painted or fake fingernails must wear gloves at all times while handling food. employee put on gloves today. |
| 2013-06-14 |
47 |
clean ri cooler gaskets and where the door meets the unit. |
| 2013-06-14 |
26 |
keep chemical bottles labeled. observed a bottle with clear liquid that was not labeled and employees did not know what it was. discarded during inspection. |
| 2012-12-28 |
2 |
rules require foodm employees have certain level of understanding of employee health issues. observed employees do not. cdi- corrected through instruction |
| 2012-12-28 |
35 |
rules require mistakable foods to be clearly identified/labeled. observed sugar and flour unlabeled in plastic contaimners. cdi- labeled |
| 2012-12-28 |
21 |
rules require all opened ready to eat tcs foods be clearly date marked. observed cooked foods hash browns and link sausage and opened deli meats not date marked.cdi- corrected through instruction |
| 2012-12-28 |
19 |
rules require all tcs foods held hot be 135 f or hotter at all times. observed fried fish and shrimp at 120-130 f. cdi- reheat to 165 f. |
| 2012-12-28 |
13 |
rules prohibit the storage of raw proteins where they may contaminate raedy to eat foods. observed raw chicken and raw hamburgers stored above ready to eat foods. cdi- reogranized |
| 2012-12-28 |
8 |
rules require hand cleanser be stocked at all hand sinks at all times. observed rear hand snik with empty hand cleanser dispenser. cdi- refilled |
| 2012-12-28 |
8 |
rules require hand drying apparatus at all hand sinks at all times. observed rear hand snik with no drying apparatus. cdi- stocked |
| 2012-12-28 |
4 |
rules prohibit the storage of emplyee beverages above food/food prep areas. observed employee beverage stored above prep unit. cdi- removed |
| 2012-12-28 |
1 |
rules require pic have active managerial control and food safety certification. observed pic has no food safety certification. cdi- corrected through instruction |