| Violation Date |
Code |
Description |
| 2019-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove heavy amounts of grease buildup from exterior of the fryer station. remove soiled buildup located under the freestyle drink machine in dinning area. r |
| 2019-01-02 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed food employee touch raw beef patties and then proceed to go to the 3 comp sink to wash hands. cdi- addressed pic and employee and employee went to the hand sink to wash hands. -.5 points.4-5 |
| 2019-01-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth buckets stored in direct contact with the floor. 0 points. |
| 2019-01-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxed food products in the freezer unit contained ice buildup. also observed opened ice bin associated with drink machine near drive thru |
| 2019-01-02 |
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 salads were observed cooling inside of 1 door mini reach in unit. cdi- pic took lid |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed large container of lettuce reading >41 degrees in the walk in cooler. cdi- holes was placed in wrapping of lettuce container for better air flow in the walk in cooler. 0 points. |
| 2018-07-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c some floor tiles are damaged throughout facility, better maintain facility by frequently cleaning floors, walls and ceilings to remove grease buildup.general comment: ensure t |
| 2018-07-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove grease buildup from interior of fryers, exterior of grill station. |
| 2018-07-12 |
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 shredded lettuce cooling walk in cooler in dense container fully closed. c |
| 2018-07-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p sausage patties were hot holding below 135 degrees. cdi- pic voluntarily discarded food items. |
| 2018-07-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed a couple of food employees handle soiled dishes, go in and out of walk in cooler and then proceeded to food prep without washing hands and changing gl |
| 2017-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf handsink in rear of facility not functioning water cut off to handles when water was turned on sink leaking underneath. 10 day verification required. |
| 2017-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on tables and equipment in front kitchen area. |
| 2017-11-30 |
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 floors in front kitchen area under equipment ne |
| 2017-05-26 |
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 floors in rear drive thru area in need of clean |
| 2017-05-26 |
51 |
• .5-501.17 provide a covered waste bin in female restrooms. observed receptacle in ladies room damaged and lid missing. |
| 2017-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning due to buildup of food debris. |
| 2017-05-26 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed front low boy missing thermometer. cdi pic place thermometer in unit. -0 points-c |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed gasket in rear lowboy in need of replacement. -0 points- |
| 2016-12-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed low boy in rear kitchen area without thermometer in unit. |
| 2016-12-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed products on time as public |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed canadian bacon and liquid eggs greater than 45 degrees in low boy cooler in rear kitchen . cdi discarded canadian bacon and took liquid eggs to walk in to cool. |
| 2016-02-24 |
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 - 0 pts - hot dogs dated for 2/15. cdi- product voluntarily discarded. |
| 2016-02-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - repeat - lettuce is currently bei |
| 2016-02-24 |
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 - 0pts - one pan of lettuce in walk in cooler tightly covered. cdi -lettuce vented |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - pasteurized liquid eggs in carton read 58f. currently establishment is saving the remain of eggs by placing container of liquid eggs upside down into a pan. pan is being left out at ro |
| 2016-02-24 |
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 - 0 pts -floors: general cleaning needed in hard to reach l |
| 2016-02-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed cups stacked with lip of cup exposed.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the f |
| 2015-07-10 |
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 - 0 pts -floors: general cleaning needed in hard to reach |
| 2015-07-10 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - containers storing utensils are soiled. cdi- all containers and utensils were properly washed rinsed and sanitized. |
| 2015-07-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - 0 pts - during beginning of inspec |
| 2015-07-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - some of the chicken fries read 127-131f. pic states that chicken is held to temperature controls. cdi- pic voluntarily discarded product. monitor temperatures. |
| 2015-02-18 |
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. - floors: cleaning needed under the shelving in the walk |
| 2015-02-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - observed several stacks of cup lips unprotected in drive thru area. cdi- pic placed plastic over lip of cups. |
| 2015-02-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - currently establishment is using t |
| 2015-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - small portion of hash browns read 125f-130f. cdi- hash browns were voluntarily discarded. |
| 2015-02-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf / 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p - no available employee healt |
| 2014-08-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the reach in cooler at the front service area. cdi - pic installed a thermometer in the reach in cooler. |
| 2014-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of tightly covered cut lettuce prepared earlier in day with temperature of 52f. cdi - pic uncovered container to aid in temperature reduction. |
| 2014-08-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from contamination during storage by final cook temperatures. observed an opened bag of frozen raw breaded chicken stored above frozen fully cooked |
| 2014-01-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. food shall be protected from contamination during storage by final cook temperatures. observed open package of frozen raw breaded chicken in a box of pre-cooked sausage. cdi ch |
| 2014-01-21 |
8 |
6-301.14 handwashing signage. hand washing signs should be provided at all handsinks. observed no hand washing signs at all handsinks. cdi provided handwash signs for facility. repeat |
| 2014-01-21 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. areas designated for employees personal items shall be stored where they will not contaminate food, equipment, and single service items. observed employee jacket on top of pa |
| 2013-06-11 |
46 |
4-501.19. the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110f. observed wash water actively in use for warewashing measured 101f. corrected by instruction; adding hot water. |
| 2013-06-11 |
45 |
4-501.11. maintain equipment in good repair. observed sink basket in third compartment of 3 comp sink was not working - plastic wrap was being used to keep sanitizer in the basin. |
| 2013-06-11 |
43 |
4-903.11(c). single service cups shall be stored in the original protective package or otherwise protected from contamination until use. observed single service cups overstacked in dispenser - no plastic sleeving was present and lip edges were exposed. |
| 2013-06-11 |
37 |
3-305.11. food shall be protected from contamination by storing the food in a clean; dry location. observed washed; cored tomatoes placed in the box top that came with the unwashed tomatoes; they were stored here while being held for slicing. corrected by |
| 2013-06-11 |
36 |
6-501.111. the premises shall be maintained free of insects; rodents; and other pests. observed three live house flies in kitchen. |
| 2013-06-11 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage in female restroom. |
| 2012-11-12 |
53 |
floors and wall bases shall be contructed for easy cleaning and drainage. observed water puddling on floor behind equipment. |
| 2012-11-12 |
53 |
clean floors frequently and adequately to remove residue from underneath and behaind equipment. observed residue in difficult-to-reach areas. |
| 2012-11-12 |
52 |
garbage must be deposited in receptacle that cover and contain waste. do not expose garbage to environment during storage. observed dumpster is overloaded and waste is not properly covered. |
| 2012-11-12 |
51 |
advised to ensure toilet tissue is available; check with adequate frequency. observed tissue missing in men's toile room. |
| 2012-11-12 |
47 |
maintain non-food contact surfaces celan to sight and touch. provide attention to corners; seams; hard-to-reach locations. observed residue build up in crevices; seams and difficult-to-reach areas. |
| 2012-11-12 |
43 |
store single use article in a manner where not exposed to debris or contamination. observed soiled step ladder leaning in single use storage boxes. |
| 2012-11-12 |
42 |
store utensils in locations not subject to contamination; splash or debris. observed utensil storage rack is subject to debris accumulation. observed debris in pans used for utensil storage. |