| Violation Date |
Code |
Description |
| 2018-08-13 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee preparing food on line not wearing a hair restraint or hat. |
| 2018-08-13 |
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/pfbegin time was recorded incorrectly f |
| 2018-02-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed a gap between handsink and wall. caulk gap. |
| 2018-02-21 |
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 |
| 2018-02-21 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. two sani. buckets held in low concentration. |
| 2018-02-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. one reach-in cold holding unit did not have a thermometer. cdi- provided. |
| 2018-02-21 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observe one employee wash hands an |
| 2017-10-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.wash solution was dirty. keep clean. |
| 2017-10-23 |
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 lettuce recorded above 45f in wic. pic stated lettuce was just prepped.lettuce |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pliquid eggs were recorded above 45f (see chart). cdi- product opened and brougt to wic to cool down.lettuce was recorded above 45f (see # 31). |
| 2017-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -peggs were recorded below 135f (see chart). cdi- eggs discarded. |
| 2017-01-11 |
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 lettuce recorded above 45f in wic. pic stated lettuce was just prepped. lettuc |
| 2017-01-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. flip top cooler containing hot dogs is missing a thermometer. |
| 2017-01-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sanitizer bucket stored on floor. |
| 2017-01-11 |
45 |
4-501.11 maintain equipment in good repair. one gasket damaged. |
| 2017-01-11 |
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 |
| 2016-07-20 |
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 |
| 2016-07-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. cups at front counter and drive through station are stacked but not in a way to prevent contamintion. protect by keeping cups in orginal plastic sleeves. |
| 2016-07-20 |
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 observec lettuce cooling in wic in plastic containers with lids on. lettuce failed to m |
| 2016-07-20 |
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 food on line being held on |
| 2016-07-20 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2016-07-20 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handwash sink at drive through station unaccessible. sink was in between a wall and tea dispenser. furthermore, the paper towel and soap di |
| 2016-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion chopper with debris on blades. cdi- chopper taken to 3-compartment sink to be thoroughly cleaned. no points deducted. |
| 2016-02-19 |
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 sliced tomatos and cut lett |
| 2016-02-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bread being stored on floor. pic stated they had a delivery in that morning and the bread was not yet |
| 2016-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs holding at less than 135f. cdi- eggs voluntarily discarded. |
| 2016-02-19 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed some employee beverages stored on prep |
| 2016-02-19 |
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 a lot of plastic bins with sticker residue stuck on them. |
| 2015-10-13 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit and the walk in cooler. replace gaskets. |
| 2015-10-13 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic trays stacked wet. |
| 2015-10-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee with a long ponytail and another employee not wearing a hair restraint. make sure that hair restrain |
| 2015-10-13 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a squeeze bottle with water in it not labeled. cdi - bottle was labeled. |
| 2015-10-13 |
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 lettuce covered in the walk in while trying to cool. lettuce was 52f. c |
| 2015-05-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed tomato debris left on the tomato slicer, greasy film left on plastic hot holding containers and food debris left on metal pans and grate. cdi by remo |
| 2015-05-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food containers stacked while wet. repeat |
| 2015-05-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket with wiping cloths stored on the floor underneath the prep sink. |
| 2015-05-07 |
26 |
_7-201.11 store toxic materials to avoid contamination. -p. observed sanitizer packets stored with clean utensils. cdi by removing packets from utensil storage area. |
| 2015-05-07 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken fries and chicken nuggets in a hot holding unit as low as 112f. hot holding unit was not turned on. cdi by turning the unit on and voluntarily discarding both items. |
| 2014-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.general commentobserved a couple of containers stacked while wet. air dry completely before stacking. |
| 2014-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some sticky residue substance on shelving racks above 3 comp sink. observed multiple gaskets with food debris present on them. observed label/sticke |
| 2014-11-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster plug missing from waste container outside. have waste service provider replace missing drain plug. |
| 2014-11-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.general commentobserved frp sealing strip missing from wall next to can wash. replace mi |
| 2014-11-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articlesreplace missing light shield above can wash in back kitchen. |
| 2013-11-26 |
47 |
4-602.13 nonfood contact surfacesobserved sticky residue present on shelving racks above 3 comp sink. keep shelving racks clean and free of sticky/dust build-up. |
| 2013-11-26 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved multiple plastic food containers stacked tight while still wet. do not stack utensils or equipment until they have completely air dryed. |
| 2013-11-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved food debris on salad spinner while stored as clean. cdi by pic returning spinner back to 3 comp s |
| 2013-01-24 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-01-24 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-01-24 |
52 |
general comment(a) receptacles and waste handling units for refuse; recyclables; and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids; doors; or co |
| 2013-01-24 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved spots of black mold growth in interior of ice machine in back of kitchen. cdi by pic having staff clean interior of ice machine with sanitizer after removing th |
| 2013-01-24 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust build-up on overhead ventilation guards in kitchen above prep sink; 3-comp sink and in |
| 2013-01-24 |
53 |
physical facilities shall be maintained in good repair. observed flooring in can wash at back of kitchen to be peeling. observed ceiling tile buckling at back of kitchen near can wash. repair/replace items |
| 2013-01-24 |
1 |
general comment(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 |