| Violation Date |
Code |
Description |
| 2018-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed broken door on cabinet near lobby drink dispenser. observed pitting on prep sink faucet in kitchen. -0-4-502.11(a) maintain utensils in good repair. observed cracked ice scoop in use today. |
| 2018-07-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unwrapped, overstacked cups at the drive thru window. -0- |
| 2018-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans on drying shelf to the left of the walk in cooler. -1- repeat |
| 2018-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer bucket with sanitizer less than 100 ppm quat concentration. -0- |
| 2018-07-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on food employee plating has brown at service line. -0- |
| 2018-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed leaking condenser in walk in freezer and ice buildup on food boxes below. -0- |
| 2018-07-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees handling payments at the front counter and drive thru windows, go in and out of walk in cooler and then resume plating exposed hash browns at serving line and cooking |
| 2018-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on the shelf to the left of the walk in cooler. -.5- |
| 2018-05-11 |
36 |
6-501.111 (d) controlling pests - pf premises conditions shall prevent insect harborages. observed standing water near drainage grate in the dumpster corral. cdi - pic moved stack of 5 gallon buckets blocking the drain. -0- |
| 2017-12-15 |
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. crumbs and debris on floor in walk in freezer. cdi - clea |
| 2017-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs in gasket of low prep cooler at front counter; build up on shelves in walk in cooler. clean all. |
| 2017-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p-observed quat sanitizing solution not at the proper strength-cdi-sanitizer was redon to the proper strength |
| 2017-06-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c-observed wet stacking of utensils-cdi-all utensils were rewashed and sanitized |
| 2017-06-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination.-observed single service cups stacked above rim of dispenser without protection-cdi-cups were placed inside plastic for protection. observed food trays stored on u |
| 2017-06-26 |
47 |
. . . -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-clean ovens, gaskets, shelving inside walkin and reachins. clean fryer area and freezer at the grill |
| 2017-06-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.-dumpster lids opened-top and sides |
| 2016-09-14 |
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 chili cooling in pan with the lid on in the walk in cooler. cdi - lid removed to a |
| 2016-09-14 |
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 company tphc procedures states lett |
| 2016-02-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one live roach in kitchen. cdi - staff killed and removed roach; pic produced invoices from pest control service from 2 days prior. cdontinue working with pest control service provider |
| 2016-02-19 |
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 lettuce cooling in container with lid on in walk in cooler. cdi - lid removed to a |
| 2016-02-19 |
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 one employee recontaminated hands after washing by touching the faucet handles with bare hands to |
| 2015-09-03 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. one light sheild missing ove the fryer station. replace. |
| 2015-09-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cup lids unprotected and contacting inside of prep sink. cdi - lids discarded. |
| 2015-09-03 |
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 pulled pork dated 8/29 - 9/5; the correct discard date should be 9/4. cdi - discard date changed to 9/4. |
| 2015-09-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor dark build up on interior surfaces of ice machine. cdi - staff cleaned during the inspection. 4-602.11 clean the equipment and utensils used with t |
| 2015-02-16 |
6 |
2-301.14 when to wash - p. hands shall be washed between glove changes. observed a food employee change his gloves without a handwash in between. cdi- food employee washed his hands befgore returning to work. |
| 2015-02-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed sun glow butter cold holding at 70f in a pla |
| 2015-02-16 |
22 |
general comment: 3-501.19 time as a public health control - p,pf. all recordings of time as a public health control shall be maintained correctly. observed no time label on the tater tots. cdi- remaining tater tots were voluntarily discarded. time was rec |
| 2014-07-24 |
54 |
. 6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee drink being stored with the bread in the dry storage room. r. |
| 2014-07-24 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed tartar sauce on top of the containers of tartar sauce in the dry storage. r. |
| 2014-07-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed two sanitizer buckets without sanitizing solution. cdi- sanitation solution was raised to 100ppm. |
| 2014-05-09 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee drink being stored on the soft drink dispenser table at the drive up window. cdi- employee drink was moved to the bottom shelf. r. |
| 2014-05-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. observed the handle of the salad scoop and the handle of one knife to be melted and rendered non easily cleanable. |
| 2014-05-09 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed an open container of tartar sauce being stored beneath another closed container of tartar sauce. cdi- open container of tartar sauce was voluntarily discarded. |
| 2013-08-26 |
54 |
all employee beverages shall be stored in a designated area. observed an employee drink being stored on the vegetable wash sink. cdi- drink was voluntarily discarded. |
| 2013-08-26 |
45 |
all food contact surfaces shall be easily cleanable and in good repair. observed broken fryer baskets. observed melted handles on the knifes being used to prep sandwiches. |
| 2013-08-26 |
38 |
all food employees shall wear an effective hair restraint in order to prevent contamination. observed an employee working with food without a hair restraint. cdi- employee put on a hat. |
| 2013-05-10 |
14 |
food contact surfaces shall be clean to sight and touch. observed food residue on two sets of tongs that were being stored with the clean tongs. cdi- tongs were cleaned and sanitized. |
| 2013-05-10 |
21 |
(a) a food specified in ¶ 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in ¶ 3-501.17(a); except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; |
| 2013-05-10 |
42 |
dishes shall be dried before stacked in order to prevent wet stacking. observed swet stacking of plastic phu plates. cdi by instruction. |
| 2013-05-10 |
43 |
single service items shall be stored in order to prevent contamination. observed a cinnamon role pan being stored on the single service cups at the front register. cdi- pan was removed. |
| 2013-05-10 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. cdi by instruction. |
| 2013-05-10 |
52 |
outdoor garbage refuse areas shall be closed. observed the dumpster door open. cdi- dumpster door was closed. |
| 2013-05-10 |
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 grease build up on the grease vent. instruction was given to clean the grease by the next inspecti |
| 2013-05-10 |
45 |
equipment shall be maintained in a state of good repair. observed a heater lamp out under neath the potato bites hot holding unit. manager stated that a new bulb had been ordered yesterday. |
| 2012-11-05 |
19 |
observed grilled chicken tender to be hot held at 116f. this is not a safe hot holding temperature. -cdi item was discarded. a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19 |
| 2012-11-05 |
53 |
observed areas of wall tile damage near the 3 compartment sink. observed areas of the floor where the groute has become sunken and which need regrouting. maintain the floors; walls; ceiling such that they are smooth and easily cleanable. |
| 2012-11-05 |
45 |
observed rusty storage shelving. do not use any rusty shelving. do not paint rusty shelving; rusty shelving must be replaced or professionally recoated.observed cracked plastic lids and pans. replace any cracked or damaged items. observed damaged freez |
| 2012-11-05 |
42 |
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 formulations |
| 2012-11-05 |
37 |
observed personal food; a backpack; and a personal drink all improperly stored in area that are right next to customer food. keep personal items away from customer food items; clean utensils; and single serivice items. |
| 2012-11-05 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2012-11-05 |
22 |
observed the facility staff to fail to correctly follow the process for time labling of the foods. staff members changed labels and not food in some cases; and changed food but not labels in other cases. -cdi items were discarded and labeling was redone |
| 2012-11-05 |
4 |
observed staff member chewing gum on the line. do not eat; use tobacco; or chew gum in the kitchen. |