| Violation Date |
Code |
Description |
| 2018-11-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored on bread rack. |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat. |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid egg product holding above 45f on ice. cdi-discarded. pic stated they will ensure liquid egg product is held in cooler or ice will be completely filled around product to e |
| 2018-11-19 |
8 |
5-202.12 handwashing sinks, installation - a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed faucets in restrooms needing re-activation before 15 seco |
| 2018-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat. |
| 2018-04-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups unwrapped and exposed to potential contamination by customers at register. |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat. |
| 2017-10-13 |
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/pf observed liquid egg product on tphc |
| 2017-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment. |
| 2017-03-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked eggs holding hot below 135f. cdi-discarded. |
| 2017-03-23 |
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. cleaning needed on floors throughout. 6-201.13 provide a |
| 2016-08-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored in container with clean single use bowls for customers. |
| 2016-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed very slight build up in interior of ice machine. |
| 2016-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on equipment throughout including grates at soda machines. |
| 2016-03-16 |
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 ham using tphc with discard |
| 2016-03-16 |
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. -p observed commercially processed chili on hot hold unit below 135f. pic stated chili had just been placed on hot hold unit. en |
| 2016-03-16 |
8 |
5-202.12 a self closing faucet shall provide a continuous flow of water for 15 seconds without the need for re-activation. observed faucet in womens restroom runs for 5 seconds before needing re-activation. |
| 2015-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the following: sides of fryers at cook line, shelves above dish sink, fan covers inside walk-in cooler, and shelving at dry stora |
| 2015-07-20 |
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 employee scoops ice with cup instead of ice scoop. |
| 2015-01-22 |
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 a few items including slic |
| 2015-01-22 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed water at main handsink in kitchen only reaching 75f. verification required to ensure hot water is provided at 100f. |
| 2015-01-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups at register area unprotected. pull sleeves all the way up on cups to protect against cough/sneeze contamination. |
| 2014-07-01 |
36 |
6-501.111 ensure facility is free of insects, rodents, or pests - pf. observed several flies in women's and men's restroom stall migrating around toilets. cdi, manager states that he would call ecolab for pest service today. |
| 2014-07-01 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked once opened or prepared.- pf. observed items in walk-in cooler with only day dots provided. date needs to be recorded on product also. cdi, dates written in during inspection. |
| 2014-02-03 |
43 |
4-903.11 (a) and (c) ensure all single service items are stored properly to prevent contamination. observed single service cups unprotected and overfilled in dispenser behind counter. |
| 2014-02-03 |
22 |
3-501.19 when time as a public health control is being used, ensure proper procedures are provided and being followed. foods must be labeled with time and food cannot be kept for more than 4 hours without temperature control, after which time they must be |
| 2013-10-14 |
1 |
2-102.12 certified food protection manager. observed manager on duty did not have original copy of food certification certificate. |
| 2013-10-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed lettuce spinner stored with food debris. observed stickers remaining on plastic containers stored as clean. cdi, lettuce spinner and pans stored at 3-compartme |
| 2013-10-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed pepperjack cheese not dated in walk-in cooler. cdi, by instruction. |
| 2013-10-14 |
42 |
4-901.11 equipment and utensils, air-drying required. observed plastic pans stacked wet on shelf at back of kitchen. |
| 2013-10-14 |
22 |
3-501.19 time as a public health control. written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request for if time without temperature control is to be used as the public |
| 2013-10-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed cups at front counter overfilled in dispenser and sandwich trays stored at back storage area with protection. |
| 2013-10-14 |
47 |
4-602.13 nonfood contact surfaces. observed food debris inside salad cooler, shelves inside walk-in cooler, inside drawer at back next to dish shelf, etc. |
| 2013-10-14 |
53 |
6-101.11 surface characteristics-indoor areas. observed cleaning needed on floors in dry storage area and throughout kitchen. |
| 2012-11-14 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed some debris on the walk-in freezer floor under the racks. |
| 2012-11-14 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris and build up in the salad display cooler. cooler cleaned during inspection. |
| 2012-11-14 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food debris and stickers on plastic pans and containers while other plastic tray pans were greasy. observed some mold build up starting inside the ice machine. pan |
| 2012-11-14 |
5 |
food employees experiencing persistent sneezing; coughing; or a runny nose that causes discharges from the eyes; nose; or mouth may not work with exposed food; clean equipment; utensils; and linens; or unwrapped single-service or single-use articles. obse |
| 2012-11-14 |
3 |
pic (person in charge) must restrict symtomatic employees from working with food. observed employee with a runny nose and cough working in the kitchen. employee was sent home by pic. |