| Violation Date |
Code |
Description |
| 2018-10-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure.floors and walls |
| 2018-10-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. some stacks of single-service cups in drive-through window and front counter were not protected. keep in sleeves. |
| 2018-10-26 |
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 two containers of lettuce cooling with lid on (see chart). cdi- lid removed for proper |
| 2018-10-26 |
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. -pobserve employee wit |
| 2018-10-26 |
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 employee not turn faucet off with paper towel. cdi by instruction. repeat. |
| 2017-11-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged tile on floor near ice machine. |
| 2017-11-09 |
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 placed on soiled area of container lid. |
| 2017-11-09 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed bread rack and food storage container placed on trash can. |
| 2017-11-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed cleaners stored over linen and cloths on storage rack. cdi, items relocated for proper storage. |
| 2017-11-09 |
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 staff not labeling lettuc |
| 2017-11-09 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when handwashing and proc |
| 2017-03-17 |
8 |
6-301.12 hand drying provision - pf - provide a means to dry hands at each handwashing sink used by food employees. observed some disposable towels not located in paper towel dispenser above handwashing sink. cdi, operator provided disposable towels. |
| 2017-03-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed ice bin accumulating some soil residues around edges near to go window. observed some white containers stored as clean but soiled with heavy black soil accumlation. cdi by inst |
| 2017-03-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - store raw animal food so that cross contamination is prevented. observed open package of raw chicken stored with open package of raw fish in low reach in freezer. cdi, foods relocated for |
| 2017-03-17 |
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 in-use tongs stored in soiled holster area in low reach in freezer. |
| 2016-08-25 |
48 |
l5-103.11 capacity-quantity and availability - pf - hot water shall be available at all times to meet the peak hot water demands of the facility. observed hot water dropping and at 98 degrees f at hand washing sink. cdi, hot water thermostat adjusted by p |
| 2016-08-25 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease and food soil accumulating in between containers at hot holding units. |
| 2016-08-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. - observed automatic warewashing wash vat at 3 compartment sink not functioning. observed a fryer basket with loose wire and no longer in good repair. |
| 2016-08-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed tongs and clean equipment stored in splash area of 3 compartment sink. |
| 2016-08-25 |
41 |
3-304.12 in-use utensils, between-use storage - c - in-use utensils shall be stored in a clean, dry area, in hot water at 135 degrees f and above or in the food with handle out of food. observed tong handle stored on chicken patty. observed |
| 2016-08-25 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed sweet tea nozzle accumulating soil debris. cdi, operator relocated tea urn for cleaning. observed food employee wash, and sanitize equipment without rinsing and then wash and r |
| 2016-08-25 |
8 |
5-202.12 handwashing sinks, installation - pf - provide hot water at 100 degrees f at handwashing sinks. observed hot water at 98 degrees f. cdi, thermostat adjusted at water heater and correct hot water now provided. |
| 2016-08-25 |
6 |
2-301.12 cleaning procedure - p - use proper procedures when washing hands. observed 1 food employee not vigorously rub hands for 10 to 15 seconds and another food employee turn faucet off with their bare hands after handwashing. cdi by instruction. |
| 2016-08-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed food employee not able to demonstrate that effective employee health policy was being followed. management provided |
| 2016-06-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed breakfast sandwiches prepared with egg and cheese hot held below 135 degrees |
| 2016-06-06 |
34 |
4-204-112 temperature measuring devices-functionality - pf - temperature gauges for hot and cold holding equipment for tcs foods shall be supplied with a temperature measuring device.observed no temperature gauge in flip top prep unit in kitchen. repeat. |
| 2016-06-06 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers except a plain wedding band. observed decorative rings on food employee hands. |
| 2016-06-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several stacks of plastic containers being wet stacked on drying rack. repeat. |
| 2016-06-06 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee turn faucet off with their bare hands when handwashing. cdi by instruction. |
| 2016-06-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease residues accumulating in doors of fryer unit. repeat.. improvement made since previous inspection. |
| 2016-06-06 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some wall and tile damage at canwash. |
| 2016-06-06 |
45 |
4-202.11 food-contact surfaces-cleanability - pfv - multisurface food contact surfaces shall be free from cracks. observed ice scoop cracked in ice bin. cdi, operator removed ice scoop from use. |
| 2015-12-15 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil debris and residues accumulating in gaskets of reach in refrigerators. repeat. observed debris accumlating on shelving and grease re |
| 2015-12-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed a stack of plastic containers being wet stacked in clean equipment storage rack near ice machine.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use ar |
| 2015-12-15 |
38 |
2-402.11 effectiveness-hair restraints - c - food employees shall wear effective hair restraints. observed food employee not wearing a hair restraint. |
| 2015-12-15 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. obswerved a box of chicken stored on ground in walk in freezer. |
| 2015-12-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed thermometer to measure ambient air temperature missing from flip top prep unit. provide a thermometer in equipment. |
| 2015-12-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p- tcs foods shall be hot held at 135 degrees f or above. observed ham sandwich above 135 degrees f in front holding unit. cdi, operator voluntar |
| 2015-12-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - ice machines shall be cleaned according to manufacturers recommendation or at least enough to prevent soil accumulation. observed black soil residue on in ice machine. clean.4-601.11 (a |
| 2015-12-15 |
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 operator not able to loca |
| 2015-06-18 |
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 in the gaskets of prep units. clean gaskets. |
| 2015-06-18 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket stored on the floor by vegetable prep sink. cdi - pic elevated the bucket. |
| 2015-06-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed weak quat sanitizer in 2 buckets. |
| 2015-06-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw bacon stored above pasteurized liquid eggs in the walk in cooler. cdi - pic ashleigh corrected the storage order. |
| 2015-03-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an open employee drink on a prep surface by the drive thru window. cdi - drink was thrown away. store employee drinks with a lid and a straw and keep them be |
| 2015-03-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed 2 boxes of unwashed tomatoes above bags of cheese in the walk in cooler. cdi - tomatoes were moved to the bottom shelf. |
| 2015-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a tomato slicer with food debris in it stored as clean. cdi - slicer was placed in the 3 comp. sink to be washed. |
| 2015-03-02 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the egg maker. |
| 2015-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic pans stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed clean ut |
| 2014-06-27 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow equipment to air dry before stacking as clean. found stacks of containers wet. |
| 2014-06-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store containers of food on top of open trash can. found chopped lettuce on top of trash can at prep area. container was removed from trash can and placed on prep surface.. |
| 2014-06-27 |
22 |
3-501.19 time as a public health control - p,pf: follow procedures for holding tcs foods on time instead of temperature. found labeled tomatoes from previous day back in walk-in cooler for later use. once tcs foods have been out of refrigeration and held |
| 2014-06-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: equipment and food contact surfaces shall be clean to sight and touch. observed containers stored clean greasy to touch, sticker residue visible. cdi- all sent back |
| 2013-05-24 |
8 |
each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. no hand soap at front handsink. operator advised that sink is not used. cdi- operator was advised that handwashing |
| 2013-05-24 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels. no papertowels at front handwashing sink. operator advised sink is not used. cdi- verbal correction; papertowels replaced. |
| 2013-05-24 |
37 |
food shall be protected from contamination by storing the food: at least 15 cm (6 inches) above the floor. two boxes of fries stored on the floor in the walk in freezer. cdi- storage corrected. |
| 2013-05-24 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried debris in the bottoms of condiments container; dried residue on the exterior of both beverage dispensers; and lower shelving i |
| 2013-05-24 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2012-12-07 |
38 |
all employees shall wear a hair restraint when preparing food. one employee preparing food on the main cook line with no hair restraint. all food employees must wear a hair restraint when preparing food. |
| 2012-12-07 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried food residue in prep cooler gaskets and in utensil containers. cleaning is needed. |
| 2012-12-07 |
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. one employee observed manually washing utensils; w |
| 2012-12-07 |
43 |
protect single service items from possible contamination. one stack of single service cups stacked high out of the dispenser. all other cups stored correctly. |
| 2012-12-07 |
42 |
allow all utensils/ containers to air dry completely before tightly stacking them. more than four plastic containers stacked tightly while wet. |
| 2012-12-07 |
8 |
sign or poster advising employees of when and how to wash hands shall be posted at all handwashing sinks. handwashing sign needed at handwashing sink next to smoothie station. cdi- verbal education of rule requirement. sign provided today. |