| Violation Date |
Code |
Description |
| 2019-01-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed an accumulation of food debris/residue on shelves below grill area, the interior/exterior of equipment, and on the clean dish area of the ware washing |
| 2019-01-07 |
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 two cartons of hash browns at 47f. hash browns were prepared yesterday. |
| 2019-01-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed boiled eggs, pot roast, ham, smoked sausage, and beef all past the 7 day mark. ensure tcs item |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed salsa and sour cream above 41f. see temperature chart. as of january 1, 2019 all tcs items in cold holding must be maintained at 41f or below. cdi- salsa and sour cream move |
| 2019-01-07 |
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 two cartons of hydrated hash browns at 47f. hash browns were prepared yesterday. pic stated hash browns are placed in wal |
| 2018-10-30 |
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 dust build up in vents by grill line. pic stat |
| 2018-10-30 |
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 of debris and food residue on shelves, drink racks, and on several refrideration units. clean more frequently to avoid build up of dust a |
| 2018-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several refrigeration units. gaskets need replacement. repeat violation.4-502.11(a) maintain utensils in good repair. observed a broken and chipped lid being used on container of pa |
| 2018-10-30 |
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 cooked hashbrowns stored o |
| 2018-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tables below grill line with food debris and build up of residue. the food contact surfaces of utensils are stored directly on the table. observed |
| 2018-04-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above food ingredients and food preparation surfaces. cdi drink was relocated. points not deducted, drink storage on wall was fu |
| 2018-04-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food employee pick trash off the floor then continue with opening cooler doors and grabbing food product. cdi food employee stopped and directed to was |
| 2018-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed more than a few equipment, utensils, and racks for bacon being stored with food debris as clean. cdi items removed and taken to ware washing. repeat. |
| 2018-04-04 |
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 gravies on ice baths at time of inspection. food establishment had placed |
| 2018-04-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket sitting on the floor on the line. make sure to store off the floor to ensure contamination does not occur. |
| 2018-04-04 |
45 |
4-501.11 maintain equipment in good repair.observed can opener starting to peel and rust. make sure to repair/replace. |
| 2018-04-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the kitchen. make sure to have pest control address and keep food covered. |
| 2017-12-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pan of sausage date marked for 12/13. cdi sausage discarded. |
| 2017-12-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods. cdi pic rearranged storage order. repeat points not escalated due to two boxes. if seen in next inspection full points will b |
| 2017-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed plates, pans and utensils stored as clean with food |
| 2017-12-21 |
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 10 containers of hash browns that were hydrated at 9 am still some above 70 degrees. cdi all items were discarded.*will come |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of single service butter cold holding above 45 degrees. cdi all items discarded. |
| 2017-12-21 |
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 10 containers of hashbrowns that were not cooled properly within the 6 hou |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment/utensils. make sure to spread out so sanitizer will dry effectively. |
| 2017-12-21 |
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 knives being stored on surfaces with food debris and wedged between the |
| 2017-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on shelving in walk in cooler, reach in units etc. make sure to increase cleaning frequency. repeat points not escalated food establish |
| 2017-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions such as luggage and bags of clothing being stored in dry storage. make sure to store in manner to prevent contaminat |
| 2017-12-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees preparing food while not wearing hair restraints. make sure to have food employees cover hair prior |
| 2017-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving in reach in units, gaskets etc. observed significant build-up on side of grill and under equipment. make sure to increase cl |
| 2017-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout establishment. observed standing water in reach in unit (used for weekends). make sure to keep in good repair. observed gasket on bottom reach in unit (freezer) starting to spl |
| 2017-10-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on cutting boards. once wet make sure to store wiping cloths in sanitizer solution between uses. |
| 2017-10-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a watch. make sure food employees remove all jewelry when preparing food. repeat |
| 2017-10-17 |
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 establishment keeping |
| 2017-10-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed lettuce and avacados being stored over ready to eat foods such as lunch meats, cheeses etc. cdi items were moved to bottom shelf below ready to eat products. |
| 2017-10-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p upon entrance to food establishment observed two food employees donning gloves. cdi asked food employees if hand washing occurred; did not so both employees were required to wash hands. |
| 2017-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored on drying rack above clean equipment and utensils. cdi drink was moved to designated area. |
| 2017-05-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken cooked coming off of grill at 138 degrees. cdi chicken was tossed and cooked to 202 degrees. |
| 2017-05-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touching face and glasses then continue with food preparation. cdi food employee stopped and directed to wash their hands. observed food employee cracking raw shell egg |
| 2017-05-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed some plates and ramekins stored as clean with food debris on it. cdi items returned to ware washing. repeat. points not escalated due to minor fo |
| 2017-05-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches/bracelets during food preparation. make sure food employees only wear a plain wedding ring to facilit |
| 2017-05-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed waffle batter and toppings uncovered in flip top unit below rusted shelves and food debris on shelving. cdi food items were covered.3-304.15(a) disc |
| 2017-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout establishment. make sure to replace/repair. observed standing water in one of the reach in units. make sure to keep in good repair. repeat *one main unit is not in use currentl |
| 2017-05-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed missing drain plug and doors open. make sure to replace drain plug and keep doors |
| 2017-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer works properly. |
| 2017-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on shelving in reach in units. make sure to keep clean. |
| 2017-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed below reach in unit with rusting shelves. *not currently in use, make sure to repair/replace before use.** |
| 2017-02-08 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed food thermometer being stored in eggs reading 30 degrees, actually 40 degrees. make sure to calibrate thermometers regularly. |
| 2017-02-08 |
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 oberved hash browns being cooled tightly in original packages, observed gravy cooli |
| 2017-02-08 |
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 6 containers of rehydrated hash browns prepped at 8:30 am this morning, at 10:30 am the hashbrowns were still 98-115 degrees |
| 2017-02-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed equipment and utensils deemed as clean with food debris on it such as plates, mixer and utensils. cdi all items during return to ware washing. |
| 2016-09-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee use gloves to crack eggs then handle pancakes with soiled gloves. cdi hands washed and gloves changed. |
| 2016-09-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen near dish machine. |
| 2016-09-09 |
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 containers of hashbrowns from yesterday that was at 49-52f. cdi hashbrowns discarded. repeat. |
| 2016-09-09 |
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 racks in reach in unit that were rusting. |
| 2016-09-09 |
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 hashbrowns that were in the cartons cooling overnight. suggest facility p |
| 2016-05-02 |
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. observed walls bv dry rack and behind rack in walk in clo |
| 2016-05-02 |
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 hashbrowns in carton container that was closed while cooling the day befo |
| 2016-05-02 |
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 hashbrowns in carton container from day before at 51f. cdi hashbrowns discarded. repeat. |
| 2016-05-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine that was soiled with pink and black debris. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touc |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets one on freezer and one on a reach in unit in need of replacement. -0 points- |
| 2015-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans in clean dish area wet nested. -0 points- |
| 2015-12-29 |
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 gravy in walk in cooling with lids did not meet the two hour cooling par |
| 2015-12-29 |
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 two containers of milk gravy in walk in greater than two hours after initial cooling process started. cdi reheated to 165 |
| 2015-08-19 |
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 observed date labels on gravy , turkey and other items mislabled with incorrect date. labled with 08-12-15 pic validated this date was impos |
| 2015-08-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor in kitchen. |
| 2015-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lingon berry butter in flip top and butter in ice well held above 45f. cdi - product relocated to freezer to rapidly cool. directive given to keep ice filled up level with the b |
| 2015-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked on drying rack. seperate to facilitate air drying. repeat violation. |
| 2015-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf crumbs and oil drips on plates stored below cook line. cdi - sent to dish area. repeat violation. |
| 2014-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs in bottom of low cooler below waffle station. wipe out cooler. |
| 2014-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on air drying rack. cdi - pans separated to allow air drying. |
| 2014-09-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. portioned bags of spice mixes in dry storage area with no label. cdi - labeled during the inspection. |
| 2014-09-11 |
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 portioned lettuce just preped and placed in salad prep unit to cool. cdi - moved |
| 2014-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plates with crumbs and oil drips stored as clean below cook line. cdi - all soiled plates sent to dish area. |
| 2014-02-27 |
6 |
2-301.12 cleaning procedure - p. wash hands for 10-15 seconds and use a barrier to close water supply. observed employees wash hands for 5 seconds and turn faucet off with bare hands. cdi by rewashing. |
| 2014-02-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored to prevent cross contamination of rte or cooked foods. observed unpackaged raw fish and sausage patties stored above pasta and other rte foods in reach- |
| 2014-02-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled plastic dishes and mixer. cdi items moved to be washed. |
| 2014-02-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. food held in the facility over 24 hours shall be date marked. foods at 41f or below have a 7 day shelf life, and foods 42-45f have a 4 day shel |
| 2014-02-27 |
34 |
4-302.12 food temperature measuring devices - pf. temperature measuring devices shall have a small diameter probe. observed thermometers in facility was not thin probe. verification required. |
| 2014-02-27 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c. warewashing machine must have data plate that is easily accessible. observed no data plate for dishwasher. |
| 2014-02-27 |
47 |
4-602.13 nonfood contact surfaces - c. clean food contact surfaces at a frequency to preclude residue accumulation. observed microwaves in establishment soiled with hard food debris. |
| 2013-10-08 |
42 |
ensure all utensils are properly air dried before stacking. observed multiple plastic containers wet stacked. |
| 2013-10-08 |
14 |
maintain all food contact equipment and utensils clean to sight and touch. observed buildup in ice machine and debris on scoops, cdi. |
| 2013-01-22 |
42 |
store clean utensils in a location where they are not exposed to potential contamination. observed clean utensils stored in contact with hanging wet rag. |
| 2013-01-22 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-01-22 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed improper expiration dates on multiple containes; containers are being marked for date container is to be changed; not when fo |
| 2013-01-22 |
17 |
3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated. commercially prepared products that are to be reheated for hot holding must reach 135f within 2 hours. observed chicken noodle soup 129f after being reheated; |
| 2013-01-22 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; cdi by instruction. |