| Violation Date |
Code |
Description |
| 2018-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. chrloine sanitizer in both wiping cloth buckets were below 0 ppm. cdi- pic remixed sanitizer as neeed. -.5 points.general comment* food employee properly inserted stake into walk in cooler. |
| 2018-10-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door was left propped opened without any protective barrier from outside. ensure that facility is protected from insect entry. 0 points. |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed steak that was said to be going through prep unattended too. ensure that foods that are in danger temperature zones are treated with priority until safe temperature zones were m |
| 2018-10-16 |
8 |
6-301.11 handwashing cleanser, availability - pf hand soap was missing in women's bathroom. cdi employee installed soap before the conclusion of the inspection.- 1point. |
| 2018-06-21 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p asked employees about diseases, signs and symptoms of diseases that would require exclusion - very little information was imparted - vr required; review with |
| 2018-06-21 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p assure that food deliveries are made such that food is protected from contamination; observed bag of onions placed on floor; onions in contact with flo |
| 2018-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed refried beans to be holding 132f in hot holding cabinet and rice to be holding on serving line at 122f. both properly reheated and placed back on line, cdi. |
| 2018-06-21 |
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 ground beef cooling in pans of approximate 5-6 inch depth; ground beef wa |
| 2018-06-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employees with beard need appropriate beard guards when handling food, equipment, utensils. |
| 2018-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels stored in bucket for re-use not to be stored in sanitizer. must keep wet towels stored in clean sanitizer solution. |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and other utensils to be stacked wet. all utensils must be air-dried and not stacked until they are completely air dried. |
| 2018-06-21 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several cutting boards to be scarred and in need of planing smooth or replacemen |
| 2018-06-21 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed center vat of 3-compartment sink being used to rinse utensils; found food debris in center vat and in sanitizing solution. must always work from dirty to clean and not cross over proc |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust/debris on outside of food drill, at door of ice machine, and on vent of portable a/c unit. clean with sufficient frequency such that build up |
| 2018-06-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side doors to be open - keep all dumpster doors closed. |
| 2018-01-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid damaged and in need of replacement. |
| 2018-01-19 |
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 observed salsa cooling tightly covered in walk in cooler cooling at insufficient r |
| 2017-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on low boy cooler. |
| 2017-07-14 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on low boy in front service area. |
| 2017-04-11 |
52 |
5-501.114 using drain plugs - c observed drain plug on dumpster missing. |
| 2017-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with build up of food debris and in need of cleaning. |
| 2017-02-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed torn gasket on low boy cooler. |
| 2016-11-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in use in kitchen in need of replacement or resurfacing. -0 points- |
| 2016-11-18 |
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 chicken cooling in layers on sheet pan in walk in at insufficient rate to meet coo |
| 2016-11-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken cooling in layers on sheet pan at insufficient rate to meet cooling parameters. see chart above. cdi changed cool |
| 2016-08-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed food employee rinse cloth out at handwashing sink behind front counter. repeat. |
| 2016-08-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed inside of ice machine accumulating soil residues. observed vegetable press soiled but stored clean and used the night prior and can opener stored as can opener stored as clean |
| 2016-08-22 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed cut lettuce recently prepared according to pic and placed in prep refrigerator along line to cool and hold but at 48 degrees f. cdi, lettuce voluntarily discarded by pic. |
| 2016-08-22 |
39 |
3-304.14 wiping cloths, use limitation - c - observed 1 sanitizer container below required sanitizer concentration. |
| 2016-08-22 |
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 chicken hot held at 100 degrees f. cdi, operator reheated chicken to required |
| 2016-08-22 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles in a clean, dry area. observed box of single-service artiles stored next to garbage can behind front counter. |
| 2016-08-22 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on outside dumpster. |
| 2016-08-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed 1 stack of containers wet stacked above 3 compartment sink.4-803.11 storage of soiled linens - c - store soiled towels properly. observed soiled |
| 2016-06-08 |
52 |
5-501.11 outdoor storage surface - c - outdoor dumpster shall be leak proof. observed drain plug cracked on outdoor dumpster. repeat. |
| 2016-06-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. steam n' hold steamer unit not working according to pic and work order scheduled. |
| 2016-06-08 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from miscellaneous sources of contamination. observed storage rack with clean equipment stored next to handwashing sink in kitchen and equipment stored next to counter handwashing sink be |
| 2016-06-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing and be easily accessible at all times. observed food employee rinse cloth out at front handwashing sink. cdi by instruction. |
| 2016-06-08 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed twist top water bottle stored on ice machine in kitchen. |
| 2016-03-07 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. oberved wet wiping cloth stored on prep table and wet wiping cloth used to stabilize cutting board. |
| 2016-03-07 |
35 |
3-302.12 food storage containers identified with common name of food - c - food storage cotainers containing dry ingredients that are not easily idenfifiable shall be labeled by common name of food. observed a shaker container and container of sugar not l |
| 2016-03-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed 1 stack of metal containers being wet stacked. cdi, improvement made since previous inspection. |
| 2016-03-07 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed steak and chicken cooling in deep containers inside walk in cooler. cdi, operator transferred food to shallow containers and baking sheet. |
| 2016-03-07 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug broken on dumpster. replace. |
| 2016-03-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil residues accumulating near soda beverage dispsner. cdi, area cleaned while on-site. |
| 2015-10-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed crack in can wash. seal. |
| 2015-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal containers being wet stacked on dry storage rack. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-stor |
| 2015-10-12 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed 1 wet wiping cloth stored on storage rack near chemical storage area. |
| 2015-10-12 |
36 |
6-202.13 insect control devices, design and installation - c - insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, single-service articles |
| 2015-10-12 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at proper concentration. observed chlorine sanitizer at sink above 100ppm. observed a spray bottle of windex stored over a clean apron on storage rack., cdi, operator diluted sanitizer to cor |
| 2015-10-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark potentially hazardous food that is ready to eat and held for over 24 hours. observed 2 containers of heat treated peppers and 1 ope |
| 2015-10-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed unwashed produce stored above ready to eat foods in walk in cooler. observed raw ground beef contai |
| 2015-10-12 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee turn off faucet with their bare hands and not vigorously rub for 10-15 seconds. cdi by instruction. |
| 2015-05-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans stacked wet. repeat violation. |
| 2015-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans stacked wet. repeat. |
| 2015-03-09 |
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 3 containers of diced tomatoes covered with lids at 50f in the walk in |
| 2014-10-01 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed spatulas with hard to clean edges. 4-501.11 maintain equipment in good repair. o |
| 2014-10-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic and metal food containers. |
| 2014-03-25 |
38 |
2-303.11 prohibition-jewelry - c observed staff member to be wearing a ring with gems in it while handling food. food handlers shall not wear items from the elbow down except for simple metal band rings on the fingers with no gems, in-lays, or cut-outs. |
| 2014-03-25 |
31 |
3-501.15 cooling methods - pf observed containers of beans and chicken to be cooling stacked and covered. this is not a proper cooling method. the items were measured to be above 45f, but to still be within the cooling time limits. -cdi the beans wer |
| 2014-03-25 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p observed washing with hot water that is below 110f. all washing requires soap and hot water that is at least 110f. this includes washing buckets and the 3 compartment sink |
| 2013-09-25 |
2 |
2-103.11 (m) person in charge-duties - pf. per detailed discussion with manager, the current health policy does not include exposure component and reportable illness could not be explained. employee health policy explained, manager was advised of handouts |
| 2013-09-25 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. cdi- verbal correction. advised manager chris gaydos of compliance date of january 1,2014. |
| 2013-09-25 |
31 |
i. 3-501.15 cooling methods - pf. three medium sized containers of beans and a large container of chicken being cooled in the walk in cooler. containers were slightly vented, but due to volume of food being cooled, method would not be successful per the r |
| 2013-09-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on interior soda nozzle of single unit beverage dispenser. cdi- nozzle cleaned immediately.general comment: discussed cleaning process for reusable cu |
| 2013-09-25 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. can opener blade is damaged. cdi- verbal correction |
| 2013-09-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dust build up on surrounding tiles of hvac vents. cleaning is needed. |
| 2013-09-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service tray items and single service bags stored under drain lines at front handwashing sink. cdi- corrected. |
| 2013-05-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. food debris in front handsink. no one was observed to be dumping food into handsink during today's inspection. clean out handsink. |
| 2013-05-20 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-05-20 |
14 |
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 ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2013-05-20 |
1 |
certified food protection manager shall be on site during all facility operational hours and provide verification of training. no one on site today with verification. cdi- verbal correction. operator advised that corporate personnel is preparing to have m |
| 2013-03-05 |
21 |
potentially hazardous ready to eat foods shall be date marked per the rule. one container of cut tomatoes and one container of corn salsa only labeled with a day dot; but no indication of date. operator advised food items in walk in cooler is stored more |
| 2013-03-05 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. one employee wearing a watch during active food preparation. cdi- verbal correction. |
| 2013-03-05 |
1 |
certified food protection manager shall be on site at all hours of facility operation; and provide verification of training. no one on site today with verification of food safety training. cdi- verbal correction. |
| 2013-03-05 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.containers in back sto |
| 2013-03-05 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2012-11-08 |
4 |
employee water bottle stored in acceptable location; but all employee beverages must be stored with a lid and straw. twist top caps and/ or slide top caps are not approved for storage in food prep areas. |
| 2012-11-08 |
52 |
open trash receptacles needed at some handsinks at prep area hand sink. cdi- verbal education as to rule requirement. |
| 2012-11-08 |
46 |
water in wash basin measured at 70f. cdi- verbal education as to rule requirement of standing water in wash and rinse basins to be maintained at 110f. |
| 2012-11-08 |
45 |
can opener blade is peeling. replace can opener blade. |
| 2012-11-08 |
43 |
three containers of single service untensils at self service area with dried food debris in the bottoms of them. store single service items in clean containers. |
| 2012-11-08 |
38 |
hair restraints not being worn by employee during food prep and service. hair restraints must be worn by all employees when preparing/ assembling food. |
| 2012-11-08 |
35 |
in use seasonings not labeled. cdi- verbal education as to rule requirement to label all in use seasonings/ dry mixes/ oils. |
| 2012-11-08 |
34 |
one of two stem thermometers not calibrated correctly; more than 10 degrees of in calibration. cdi- operator corrected |
| 2012-11-08 |
26 |
chlorine sanitizer being used; only labeled as sanitizer. cdi- verbal education as to labeling of the type of sanitizer being used also. |
| 2012-11-08 |
21 |
multiple potentially hazardous ready to eat foods being held more than 24 hours date marked with only date of production. cdi- verbal education as rule requirement. date of disposition is needed. |
| 2012-11-08 |
1 |
no on site today with verification of food safety training. cdi- verbal education as to rule requirement. |