| Violation Date |
Code |
Description |
| 2018-12-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing from inbetween tiles. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel d |
| 2018-12-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed 8 day date marking label on a few products. cdi - changed the date label to a 7 day cold h |
| 2018-12-27 |
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 food empl |
| 2018-12-27 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee turn sink |
| 2018-08-02 |
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.-p observed dish washers and employee not washing hands in between handlin |
| 2018-08-02 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed ice cream machines food contact surface not being cleaned once every 24 hrs. cdi - educated to clean once a day. 4-601.11(a) equipment |
| 2018-08-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed pests flying around in the back of the kitchen in the storage areas where flour and frozen fries are located. advised to keep building in repair to prevent entry of bugs. cont |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in the temperature danger zone in the prep unit and the stand up refrigerator. refer to temperature chart. cdi - educated to prepare food, cool down in walkin cooler uncov |
| 2018-08-02 |
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 |
| 2018-08-02 |
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. repeat violation. observed physical facilities in disrepair throughout. 6-501.12 floors |
| 2018-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed wet stacked items in the dish pit area. |
| 2018-02-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing from inbetween tile in the kitchen. advised to replace. 6-501.11 floors, walls, and ceilings including the a |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed items wet stacked on storage rack. |
| 2018-02-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly in the kitchen. advised to prevent flies from entering kitchen. |
| 2018-02-12 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf repeat violation. observed hot water sanitizing dish machine not properly sanitizing. advised to re |
| 2017-10-19 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food with no hair restraint. cdi - put on hat. |
| 2017-10-19 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf observed hot water sanitizing dish machine not sanitizing properly. facility has single service articl |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed items wet stacked. cdi - educated to air dry equipment and utensils. removed items from each other to allow items to air dry. |
| 2017-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - emailed tphc procedures to pic, justin, about the buttermilk used for the chicken. discarded the lettuce in the re |
| 2017-10-19 |
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. repeat violation. observed damage to physical facilities. broken tile, broken floor to |
| 2017-10-19 |
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 |
| 2017-06-23 |
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. damaged floors and walls throughout facility. pic advised that they are currently revie |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three plastic containers nested together while wet. cdi- containers separated to allow for air drying. repeat |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fly observed in front counter area. pest lights in place and on. (0pts) |
| 2017-06-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dried zucchini residue/ debris on chopper stored as |
| 2017-02-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned items wet stacked on storage rack. advised to allow to air dry. |
| 2017-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cucumber skinner and knives with food debris on food contact surfaces. observed containers with old sticker residue on them. cdi - sent through a cle |
| 2017-02-14 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed in use utensils sto |
| 2017-02-14 |
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 service articles such as grease soakers and fry |
| 2017-02-14 |
45 |
4-301.12 (b) sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. if equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. observed |
| 2017-02-14 |
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 |
| 2017-02-14 |
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 tile broken, holes in walls, and physical facilities in bad condition through |
| 2016-10-27 |
54 |
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 damage to floors throughout. |
| 2016-10-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed open bucket of quat sanitizer stored on prep table while employee prepped lettuce. cdi-moved to proper location. |
| 2016-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer stored in buckets at 0ppm. cdi-buckets refilled to proper concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obse |
| 2016-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored over single service items. |
| 2016-06-28 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed large amount of items stored in walk in cooler which may impede holding and cooling temperatures. facility may need to receive |
| 2016-06-28 |
36 |
.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding in prep cooler above 45f. cdi-taken to walk in cooler to cool down. observed a large amount of food left on counter and not being actiely prepped. keep items in |
| 2016-06-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily stained cutting boards in use. |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy dried build up on potato slicer attached to wall at prep sink. return visit required to ensure item is cleaned. |
| 2016-06-28 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no back flow prevention on hose at can wash. verification required. |
| 2016-06-28 |
52 |
5-501.115 keep refuse area clean. observed discarded gloves and vegetable pieces on the ground around dumpster. |
| 2016-06-28 |
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. observed a large amount of build up on floors, walls, and |
| 2016-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a large amount of build up on equipment throughout. repeat. |
| 2016-02-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p didn't observe handwashing before glove use in prep area. pic educated and informed. 2-301.14 wash hands after handling soiled equipment or utensils.-pobserved dish washer handling soil |
| 2016-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of lettuce in prep unit in front of hot hold station at 48f. don't stack so high in the container. top layer to be removed. |
| 2016-02-23 |
45 |
4-501.11 maintain equipment in good repair. replace rusted shelving in prep unit. replace split gasket on refrigerator next to hand sink. |
| 2016-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving under prep tables in need of cleaning. observed container of utensils with debris. move container to dish wash area to be cleaned. clean ha |
| 2016-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed nuggets hot holding at 124f. nuggets were immediately and voluntarily discarded. |
| 2016-02-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed baseboard and floor repair needed throughout. 6-502.12 floors, walls, ceilings including the attachments such as soap, towe |
| 2016-02-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats, purses, cell phones, bags throughout prep area next to food and utensils. |
| 2016-02-23 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leaking hand sink in cook area. repeat violation. |
| 2015-10-27 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles that are not smooth and cleanable at back prep area. observed exposed wood on ceiling at back prep area. reg |
| 2015-10-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking hand sink beside entrance to kitchen. |
| 2015-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease build-up and residue behind cooking area equipment and shelving inside fry cooler and walk-in cooler. observed build-up on floor fan st |
| 2015-10-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed items stored on floor of dry storage which may create harborages for pests. |
| 2015-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several raw pieces of chicken breaded and laying out unattended on racks above 45f. after items are prepared, do not leave out of temperature control. place items back in cold h |
| 2015-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with food debris and sticker residue stored as clean. also observed build up in intetior of ice machine. cdi-all items cleaned. |
| 2015-06-23 |
36 |
protect outer openings of establishment from insect or rodent entry.observed back dining room doors to patio open. keep closed to minimize fly presence in facility. 6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in th |
| 2015-06-23 |
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. -pfobserved romaine lettuce mix in top cooler drawer and slaw in cold rail on service l |
| 2015-06-23 |
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 preparing dressings with multiple bracelets on wrists. |
| 2015-06-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several employee drinks stored improperly on and above food contact surfaces and a few drinks observed stored in small cooler with other customer drinks. cdi - |
| 2015-06-23 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed absorbent ceiling tiles that are not smooth and cleanable at back prep area. observed exposed wood on ceiling at back prep area. regr |
| 2015-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy grease build-up and residue behind cooking area equipment and shelving inside fry cooler and walk-in cooler. observed build-up on floor fan sto |
| 2015-01-26 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling and floor damage at back dish shelf area where water heater is located. |
| 2015-01-26 |
49 |
5-205.15 maintain a plumbing system in good repair.-p. observed leaking pipe underneath handsink on assembly line. cdi - plumber has been notified and sink will be replaced. |
| 2015-01-26 |
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 ice scoops stored improperly on top of bag of potatoes and on top of ice |
| 2015-01-26 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed grab and go cook |
| 2015-01-26 |
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 several pans of lettuce @ 48f that had been placed at bottom of assembly |
| 2015-01-26 |
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.-p. observed employee @ dish machine area handling soiled dishes then switc |
| 2014-08-25 |
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 filters under hood system. |
| 2014-08-25 |
45 |
4-501.11 maintain equipment in good repair. continue to work on removing the remainder of the unused equipment from back storage area. a lot of equipment has been removed already and dry storage room is more organized.4-202.11 food contact surfaces shall |
| 2014-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine interior with mold ; top of chopper and interior of lettuce spinner with food debris. cdi - ice machine cleaned during inspection - other |
| 2014-05-28 |
20 |
3-501.16(a)(2)(b) maintain tcs foods in cold holding at 45f or less. observed cut lettuce, cucumbers, tomatoes and shredded cheese all above 45f. items had bags of ice on top of plastic pans. pic has ordered metal pans and should cool salad items prio |
| 2014-05-28 |
41 |
3-304.12 in-use utensils, between-use storage - observed ice scoops stored in blue container with standing water present. blue container should be cleaned daily and may have holes put in the bottom so water can drain. blue container/holder cleaned during |
| 2014-05-28 |
53 |
6-501.12 cleaning, frequency and restrictions - observed build up on the floor under the ice machines. facility is replacing the two ice machines with a larger unit. the unit may have 4 inch legs as long as floor is cleaned under existing machines and k |
| 2014-01-27 |
53 |
6-101.11 maintain floors, walls and ceilings in good repair, smooth & easily cleanable. observed both walk-in floors rusted. manager reported that they are in the process of repairing floors. |
| 2014-01-27 |
45 |
4-501.11 maintain all equipment and utensils in good repair. observed damaged fryer baskets, torn gaskets, damaged strainers and a few cracked plastic containers. |
| 2014-01-27 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed a pan of portioned creamy garlic sauce stored in reach-in in kitchen and a pan stored inside reach-in cooler on expo line with da |
| 2014-01-27 |
20 |
3-501.16 (a)(2) and (b) ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed items in salad prep cooler above 45f. this is a repeat violation. cdi, by placing bags of ice on lettuce and making an ice bat |
| 2013-10-15 |
47 |
4-602.13 nonfood contact surfaces. observed cleaning needed on sheet trays used to hold equipment, fan guards and shelving inside walk-in cooler. |
| 2013-10-15 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed several stacks of cups unprotected at front counter and beside register inside kitchen. |
| 2013-10-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed salad prep cooler holding food products at 48-49f. cdi, had employees place ice bags on products. it was determined that there we |
| 2013-10-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed heavy build-up of microbial growth inside one of the ice machines; other ice machine had small build-up on deflector. cdi, cleaning process started during insp |
| 2013-03-01 |
8 |
maintain soap at front hand sink. observed no soap upon arrival. automatic dispenser was changed and is activated by the sink below. it does not stop dispensing soap until empty. facility manager went to pick up a replacement during inspection. |
| 2013-03-01 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed some build up on the wall under the single bowl pre-wash sink. |
| 2013-03-01 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed some corrosion on prep cooler s |
| 2013-03-01 |
6 |
handwashing must occur as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;when switching between working with raw food and working with ready-to-eat food and before donning gloves for working with |