| Violation Date |
Code |
Description |
| 2019-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelf in back of house with heavy food build up. ensure shelving is cleaned regularly. |
| 2019-01-16 |
33 |
3-501.13 use approved thawing methods. observed containers of steak thawing on a counter top at room temperature. cdi: steak thawed under refrigeration. |
| 2019-01-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled bottle of degreaser and two unlabelled chemical spray bottles in back of house near prep sink. cdi: all chemicals labelled. |
| 2019-01-16 |
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 41f. -p observed one pan of blanched fries holding at 62f in reach in unit. all other tubs of fries had reached 41f. cdi: pan of fries that h |
| 2019-01-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign posted in mens restroom. cdi: ehs provided sign. |
| 2018-08-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic did not demonstrate sufficient knowledge of symtoms, illnesses and exposure related with foodborne illnesses. cdi- instruc |
| 2018-08-15 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p2-301.14 wash hands after activities that contaminate them.-pobserved em |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed unwashed slicer that had been used to slice tomatoes at 10:00 a.m. cdi- slicer was cleaned, rinsed and sanitized.4-501.114 maintain sanitizer at corre |
| 2018-08-15 |
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 tomatoes in prep top and reach in cooler that had been cut at 10:00 a.m. both temping at 49f. cdi- tomatoes were voluntaril |
| 2018-08-15 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed tomatoes pic stated had been washed, tomatoes were placed back in the original cardboard box after washing. cdi- tomatoes were removed from ca |
| 2018-08-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a large container of sugar and a large container of seasoning with no label. cdi- both products were labeled. |
| 2018-08-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with excessive facial hair requiring restraint with no beard guard in place. |
| 2018-08-15 |
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 tomatoes that had been cut at 10:00 a.m. temping at 49f. tomatoes in reac |
| 2018-04-10 |
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 caulking torn and loose on back hand sink and on three compartment sink. ensur |
| 2018-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple shelves in back room sticky/greasy and being used to hold clean pans, as well as gaskets along front line with minor food residue building |
| 2018-04-10 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit door directly below meat slicer. |
| 2018-04-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed three unlabelled squeeze bottles throughout cook line. the majority of in use oils and spices were labelled. |
| 2018-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed thermometer probe soiled duing inspection. ensure that probe is cleaned between uses. cdi: ehs cleaned thermometer with probe wipe and directed pic to |
| 2017-12-21 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (under grill, around wheels/feet of kitchen and cooking equipment, on lids |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed spatula used to remove sandwiches from oven having a damaged handle in need of replacing; observed portion bowls used to measuring raw ingredients for grill damaged in need of discarding. |
| 2017-10-10 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese over stocked in flip top prep cooler measuring 51f. cdi cheese properly portioned out and out of temp portion placed in reach cooler bottom section to cool |
| 2017-10-10 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (surfaces underneath grill top in need of cleaning; inside bottom surfaces of sta |
| 2017-10-10 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers stored clean with grease build up on bottom surfaces, when stacked this surface touches the inside food contact surface of o |
| 2017-10-10 |
53 |
no points deducted6-501.12 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 cleaning issues to physical fa |
| 2017-05-01 |
45 |
4-501.11maintain equipment in good repair.observed broken, damaged handle on prep cooler lid; observed split/torn gaskets on reach in cooler doors in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned an |
| 2017-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of raw chicken, raw beef skirt steak, deli ham and deli turkey all measuring above 45f (see temp chart) cdi container placed into functioning cold holding unit to coo |
| 2017-05-01 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-12-13 |
54 |
no points dedcted6-202.11 light bulbs, protective shielding - c observed 2x4 light fixtures with broken out shields in need of replacing.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by du |
| 2016-12-13 |
45 |
repeat4-501.11 maintain equipment in good repair. observed split /torn gaskets throughout.4-501.12 cutting surfaces - c observed cutting boards stained and gouged in need of resurfacing. |
| 2016-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed dry seasonings with labels that have worn off. (re-write labels). |
| 2016-12-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfpm on site. |
| 2016-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed a substantial amount of ants in beverage area, single service articles, and condiment packaging boxes. cdi- all items cleaned and boxes discarded. area closed until it has b |
| 2016-07-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed deli meats stored under chicken in reach in. observed raw philly stored over sauerkraut in reach in. cdi -moved. |
| 2016-07-28 |
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 - 0pts - observed tomatoes tightly covered. observed tomatoes in make top unit. cd |
| 2016-07-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - repeat - observed several employees with elaborate rings and bracelts. 2-402.11 use head coverings, beard guards and clothing to restrain b |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. - repeat - reach in unit have puddling water. assess and repair. / gaskets torn throughout.. / cuttin board with deep grooves where bread is cut. |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in all reach in units, wrapping station, shelving holding onions, and gaskets. |
| 2016-07-28 |
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. - 0pts - cleaning needed on wall along 3 compartment sink |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on gaskets and inside of reach in units. |
| 2016-04-04 |
45 |
4-501.11 maintain equipment in good repair. - repeat - reach in unit have puddling water. assess and repair. / gaskets torn throughout.. / repair toppings unit. |
| 2016-04-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed several employees with elaborate rings, bracelets, and watches. 2-302.11 (b) unless wearing intact gloves in good repair, a food e |
| 2016-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - lettuce on make top read 50f. cdi- items placed on time.upon arrival pic stated that unit was not properly working. all product had some ice and read 44-45f at that time. as lun |
| 2016-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several of pans stacked with sticky residue and food debris. cdi- placed in 3 comp. sink to be rewashed. |
| 2016-04-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - repeat - observed employee beverages stored on upper shelving above single service items and in reach in above ready to eat foods. cdi- items moved. |
| 2016-01-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed opened candy bag near slicer and employee beverage stored on shelving. |
| 2016-01-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - in protein make top/reachin unit raw chicken and beef are stored on top above deli meats. deli meats are used for cold cuts and/or heated. deli meats shall be stored in a way to prevent c |
| 2016-01-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic did not have cfpm certification. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - pic shall be aware of the rules in the rule |
| 2016-01-25 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - no available thermometer during the inspection. verification required. |
| 2016-01-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - quat sanitizer test kit is damaged by water. test kit can not be used. verification required. |
| 2016-01-25 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - 0 pts - observed waste in and around dumpster pad area. maintain clean. |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - two reach in units have puddling water. assess and repair. / gaskets torn on upright freezer. / assess reach in unit for cooling of fries. unit was overwhelmed with 12 patches of fries cooling. 4-502. |
| 2015-09-10 |
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 tong handle used in lettuce stored in contact with lettuce. ensure |
| 2015-09-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed one wet wiping cloth in bucket without any solution. |
| 2015-09-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed food employees with rings and watches. |
| 2015-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - observed quat sanitizer outside the manufacturers approved 200-400 ppm range in bottles and at three compartment sink. cdi- sanitizer replaced and read 200 ppm. test strips may be expir |
| 2015-09-10 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - 0 pts - establishment currently prepares one side of cook line station with bare hand contact due to it being cook |
| 2015-09-10 |
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 - 0bserved employee wash hands less than 15 seconds. cdi- employee rewashed hands properly.hand was |
| 2015-06-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - 0 pts - lemons on display were not protected. cdi- pic placed lid on lemons. |
| 2015-06-01 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic with cfpm certification was not present upon arrival. pic arrived within 15 minutes of inspection. recommend to have more food employees who have pic abilities become |
| 2015-06-01 |
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 - 0bserved employee wash hands with just water and less than 15 seconds. cdi- employee rewashed ha |
| 2015-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - quat sanitizer was 100ppm in bottle. cdi- sanitizer replaced and read 200 ppm. |
| 2015-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts -plastic coverings of shelving and reach ins are in need of cleaning. |
| 2015-06-01 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - ends of reach in shelving are beginning to rust. assess and repair/replace. |
| 2015-06-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0 pts - covered trash can needed in the women's restroom. |
| 2015-06-01 |
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. - 0 pts - walls in men's restroom are bubbling due to water leak. repair. |
| 2014-12-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed sugar, butter spread and seasoning mix in unlabeled containers. repeat. |
| 2014-12-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled spray bottles. one contained bleach the other contained degreaser. cdi- labeled. repeat. |
| 2014-12-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on a storage rack among single-use and single service items. cdi- drinks relocated by pic. repeat. |
| 2014-09-17 |
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 a roll of cheese (reach in cooler) and slab of roast beef (prep cooler-lower) not date marked. cdi- items date marked. |
| 2014-09-17 |
8 |
6-301.14 post a hand wash sign at each handsink. observed no hand washing signage posted at handsink in back. cdi - a hand wash sign will be given to pic. |
| 2014-09-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination |
| 2014-09-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a unlabeled squeeze bottle containing hand soap. cdi- pic properly labeled bottle. |
| 2014-09-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on 2nd shelf in the reach in freezer. cdi - drink removed from freezer. |
| 2014-09-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabeled working containers of food. |
| 2014-09-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat test strips available during inspection. facility currently using quat sanitizer. verification required within 10 days. |
| 2014-09-17 |
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 an in-use serving utensil being stored directly on the shelf in a prep |
| 2014-09-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items (a bag containing raw beef, empty drink cup) improperly stored among dry good items. |
| 2014-09-17 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two sanitizer buckets soiled with debris. cdi- sanitizer buckets were cleaned. |
| 2014-04-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be stored away from food, food contact surfaces, utensils, and equpipment. observed employee phone stored on fry prep table, and car keys hanging on |
| 2014-04-03 |
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 slicer soiled with food debris. cdi item cleaned. |
| 2014-04-03 |
13 |
3-304.11 food contact with equipment and utensils - p. food shall only contact sufaces that are cleaned and sanitized. observed washed potatoes placed back in the box where the food originated. cdi instructed pic to treat potatoes as being unwashed and to |
| 2013-10-08 |
35 |
if wrapped cookies are sold at the register they shall be served by the cashier or a label meeting requirements of 3-602.11 shall be required on the packaged cookie. |
| 2013-10-08 |
26 |
7-102.11 toxic substances shall be properly labeled with common name. observed bottle labeled 'soap water' that held bleach. degreaser was unlabeled. staff labeled during inspection. |
| 2013-10-08 |
22 |
3-501.19 if time is to be used as a public health control, facility must provide written procedures prepared in advance that explain process. foods shall be identified by marking or logging to ensure food is pulled by the 4 hour mark. no procedures for bl |
| 2013-10-08 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. if deli meats are held longer than 24 hours in refrigeration, they shall be |
| 2013-10-08 |
14 |
- 4-501.114 sanitizer shall be at approved concentrations. observed one spray bottle at less than 100ppm quat. bottle was dumped. observed all spray bottles in need of labeling. staff labeled during inspection. |
| 2013-10-08 |
2 |
2-201.11 ensure facility has an approved employee health policy in place. facility had a policy posted with the 5 illnesses but was missing symptoms and exposure. policy was posted during inspection. |
| 2013-04-23 |
7 |
food employees may not contact ready-to-eat food with their bare hands. observed a food employee contacting lemons with their bare hands while making lemonade. cdi. |
| 2013-04-23 |
22 |
facility must have written procedures for their time as a public health control method in compliance with 3-501.19 for the blanched fries. time is being kept correctly within the four hours allowed. cdi by instruction. |
| 2013-04-23 |
4 |
observed an employee drink was being stored above dry goods on a shelf in the back of the restaurant and the container of other drinks was on top of the soda syrup containers. cdi. |
| 2012-11-08 |
20 |
hold phf/tcs foods at 45f or below. observed blanched potato fries held in pan off active temperature control measured 60f. advised on requirement. manager stated fies were off refrigeration for less than one hour; fries were returned to reach-in. cor |
| 2012-11-08 |
7 |
employees shall not make direct contact with exposed ready-to-eat foods. observed employee making direct hand contact with cheese while slicing on slicer. advised of rule requirements. corrected by instruction. |