| Violation Date |
Code |
Description |
| 2018-08-27 |
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 ceiling vents near can wash were very dusty. |
| 2018-08-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked metal pans near fries, under pouches of dry food. |
| 2018-08-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets x3 measuring 0 ppm quat sanitizer. pic checked dispenser and realized concentrate bag had run out. she had bag replaced, sanitizer was then dispensing at 200 ppm q |
| 2018-08-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food while wearing wristwatch. |
| 2018-08-27 |
20 |
3-501.16(a)(2) p maintain tcs foods in cold holding at 45f or less. -p. observed flip top prep cooler reading 50f. items inside measured 45f-53f. cdi - pic discarded all items above 45f and called for repairperson to return. meanwhile, facility is usin |
| 2018-08-27 |
8 |
5-205.11 pf maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice discarded in handsink between biscuit station and breading station. cdi - pic advised of rule, sink emptied and cleaned. |
| 2018-01-24 |
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. cleaning need on floors and walls around 3 compartment si |
| 2018-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roasted chicken bites holding below 135f. cdi-discarded. |
| 2017-10-12 |
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 need on floors and walls around 3 compartment si |
| 2017-10-12 |
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 blanched fries on tphc and |
| 2017-10-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed six boxes of chicken tender meals holding below 135f under heat lamps and prepared to be delivered to a private school lunch. observed boxes of chicken tenders in insulated bag |
| 2017-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed buildup on two soda nozzles. |
| 2017-05-03 |
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 and handles of coolers. |
| 2017-05-03 |
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 and walls behind equipment and |
| 2017-01-03 |
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. |
| 2017-01-03 |
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 salads with grilled chicken cooling and tightly covered in plastic contai |
| 2017-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on two soda nozzles. |
| 2016-07-07 |
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 2 broken tiles in the back of the kitchen by the can wash. employees have alr |
| 2016-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris on the food contact surface of the slicer. cdi - pulled the slicer from clean storage to the 3 compartment sink for a proper |
| 2016-07-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink being used as a dumpsink; ice dumped into handsink. cdi - educated that handsinks are only for handwashing; cleaned out handsink. |
| 2016-04-06 |
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 |
| 2016-04-06 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use biscuit paper wrappings in the dry storage a |
| 2016-04-06 |
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. observed sanitizer buckets at 50 ppm quat solution. cdi - refilled buckets with proper concentration |
| 2016-04-06 |
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. -p observed that empl |
| 2015-11-12 |
8 |
6-301.12, each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels - pf. observed no papertowels at the handsink in the back of the kitchen by the walkin coolers. cdi- instructed pic to provide pape |
| 2015-11-12 |
21 |
3-501.17b commercially packaged ready to eat time/temperature control safety (tcs) food that has been prepared and packaged by a food establishment shall be clearly marked once the original container has been opened and held for more than 24 hrs- pf. obes |
| 2015-09-16 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving etc) |
| 2015-09-16 |
45 |
(general comment) 4-501.11maintain equipment in good repair.observed split /torn gaskets on reach-in coolers in need of repair. |
| 2015-06-16 |
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. clean joints where floors and walls meet. |
| 2015-06-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-01-09 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed straws and lids scattered on floor under counters where soda machine sits. |
| 2015-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tenders stored hot below 135f. cdi-tenders reheated to 165f. |
| 2015-01-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tongs stored in hand sink. cdi-removed. |
| 2014-07-24 |
49 |
plumbing shall be maintained in good repair. (5-205.15) observed clogged floor drain underneath soda lines in back of kitchen causing water to pool and mildew to grow on floor. |
| 2014-07-24 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-602.13) observed mold build up on underside of self service soda machine due to splashing of syrup. |
| 2014-07-24 |
39 |
properly store wet wiping cloths in sanitizer.(3-304.14) observed cloth used for wiping food contact surfaces stored on counter. |
| 2014-07-24 |
38 |
food employees shall wear a hair restraint. (2-402.11) observed employees preparing food without a hair restraint. |
| 2014-01-30 |
2 |
food employees shall have knowledge about reportable symptoms/illnesses as they relate to diseases that are transmissible through food. (2-201.11) pic did not have knowlegdge of reportable symptoms/diseases. pic did show ehs copies of signed approved empl |
| 2014-01-30 |
4 |
properly store employee drinks to prevent contamination. (2-401.11) observed an employee drink stored on top of small cooler with no immediate potential of contamination for food. cdi-drink voluntarily discarded. |
| 2014-01-30 |
22 |
follow written procedures for tphc (time as a public health control). (3-501.19) observed blanched fries using tphc without a time stamp of either start or discard time. cdi-fries labeled with time. |
| 2014-01-30 |
33 |
properly thaw foods either under refrigeration, running water or as part of cooking process. (3-501.13) observed frozen bags of mac and cheese thawing in standing hot water. |
| 2014-01-30 |
52 |
refuse shall be removed from the premises so as not to attract insects or rodents. (5-502.11) observed food waste covering can wash floor. pic stated that the food waste was left over from the night before. clean up waste to prevent objectional odors or i |
| 2014-01-30 |
43 |
properly store single service items to prevent contamination. (4-903.11) observed empty tea jugs stored on floor of walk in cooler. jugs were wrapped in plastic bag. store at least 6 inches off the floor. |
| 2014-01-30 |
37 |
food shall be protected from contamination during storage. (3-305.11) observed a cucumber stored in direct contact with shelving in walk in cooler. pic stated that cucumbers come in pre-washed but that employees wash cucumbers again before being cut. |
| 2013-10-22 |
8 |
a hand drying device shall be provided at each hand sink. observed hand sink with empty paper towel dispenser. cdi-towels provided.keep hand sinks clean. observed dough debris in hand sinks. |
| 2013-06-17 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed a cold box with mixed creamers. some of creamers stated refrigeration needed on label and others did not. creamer that needed to be refrigerated measured above 45f. pic stated box is frozen before h |
| 2013-02-12 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶ 4 703.11(c) shall meet the criteria specified under § 7 204.11observed quat sanitizer measuring 0ppm in buckets. cdi-bucke |
| 2013-02-12 |
53 |
6-501.12 keep facility clean.cleaning needed throughout. clean grease and flour residue from equipment; clean floors of chicken walk in cooler. |
| 2013-02-12 |
2 |
2-103.11 food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; |