| Violation Date |
Code |
Description |
| 2018-10-31 |
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 one soap dispenser and one towel dispenser not operating.observed damaged/missi |
| 2018-10-31 |
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 build-up on line between equipment.observed build-up on and inside microwave oven. |
| 2018-10-31 |
33 |
3-501.13 use approved thawing methods.observed raw chicken thawing in prep sink in standing water.cdi placed in container and filtered by running water at prep sink. |
| 2018-10-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizing solution in 3 compartment sink testing < 50 ppm qac.cdi- refill and test at 200ppm qac. |
| 2018-10-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed multiple food items in storage without lids.cdi covered with lids. |
| 2018-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored in upright freezer with food items.cdi by discard by pic. |
| 2018-06-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved food residue build-up on box knives stored on wall mount holder.cdi by discard by pic. |
| 2018-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed containers wet stacked on the drying rack. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair.observed broken cooler door gasket on reach-in cooler at front.observed rusted, paint peeling from walk-in cooler rack. |
| 2018-06-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno hand towels provided in mens restroom.cdi - added hand towels. |
| 2018-06-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed open lid and doors on garbage dumpster. |
| 2018-06-04 |
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 on ceilings and on electronic equip |
| 2018-06-04 |
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 build-up on and inside equipment (microwave oven, rolling racks in walk-in, shelving) |
| 2018-01-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulb under hood. |
| 2018-01-23 |
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. observed broken/missing baseboard tiles at entrance to walk-in cooler.6-501.12 floors, |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-01-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved spray bottle of cleaner stored on in-use 3 compartment sink.cdi - removed from sink. |
| 2018-01-23 |
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/pfobserved potatos stored on line witho |
| 2018-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food residue on pans stored as clean. cdi by wash, rinse, and sanitize. noted improvement from previous inspection. |
| 2018-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved equipment stored on handsink. cdi by removing equipment. |
| 2017-10-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 2 handsinks without hand towels. cdi by adding hand towels. |
| 2017-10-03 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf pic was not present for inspection. pic arrived at end of inspection. no present employees identified themselves as pic.2-102.12 pic shall demonstrate knowledge by being a certified food pro |
| 2017-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored over food prep table, one uncovered. cdi- discard by pic. |
| 2017-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on utensils stored as clean. observed sticker residue on clean, stacked containers above 3 comp sink.cdi by wash, rinse, and sanitize. |
| 2017-10-03 |
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 build-up on equipment throughout kitchen. cleaning needed on cooler door gaskets, iniside coolers. |
| 2017-10-03 |
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 hand towel dispensers not working. repair. |
| 2017-10-03 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no qac sanitizer test strips provided during inspection. cdi test strips provided at end of inspection. |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obsevred food residue on several metal pans stored as clean on the drying rack. cdi by return to wash, rinse, and sanitize.repeat violation |
| 2017-06-15 |
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 one soap dispenser and one towel dispenser not working. |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. obsevred food debris build-up on line equipment, and inside reach-in coolers. |
| 2017-06-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed 1 upright traulsen cooler out of service. repairobserevd chipping/cracking to inside top surface of microwave oven. repair |
| 2017-06-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor in dry storage room. |
| 2017-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.repeat violation |
| 2017-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed green beans, potatoes and gravy, and mac/cheese stored in warmer < 135f. cdi - voluntary discard by pic. |
| 2017-06-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-02-17 |
45 |
4-501.11 maintain equipment in good repair. observed chipping and cracking to coating of inside of microwave. |
| 2017-02-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes and utensils in the dish area. |
| 2017-02-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed pot pie mix labeled 2/17 that contained chicken cooked 2/16. cdi by explaining to the pic that they must be labeled with the date the c |
| 2017-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metals containers stored clean with debris on them. cdi by removal for proper cleaning procedure. |
| 2017-02-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified staff during inspection. |
| 2016-10-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink and open bag of chips on the cutting board on the prep line. cdi - pic removed the items. |
| 2016-10-11 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed dried beans and food debris on the bag liners and lids of the rice, flour and sugar bins. |
| 2016-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans stacked wet. |
| 2016-10-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-10-11 |
53 |
general comment 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 some cracked floor tiles and low grout spots throughout the |
| 2016-10-11 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the gaskets of the prep unit beside the fryer and in the reach in freezer. |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed condensation leaks from fans and pipes on fan units in both walk in coolers. needs repair. main prep cooler appears to be icing up, having difficulty properly cold holding, needs service. |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatoes and sliced american cheese at 49-52 degrees, all other tcs items in unit were borderline cold 44-45 degrees. have unit serviced as needed. cdi- items removed and |
| 2016-06-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and gravy in hot holding cabinet at 120-128 degrees. cdi- pic disposed of mashed potatoes. observed fried chicken fingers and popcorn chicken hot holding at 118 |
| 2016-06-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed thermalizer was in process of being repaired, macaroni being heated in microwave did not reach proper reheating temp of 165 for proper hot hodling, o |
| 2016-06-16 |
16 |
3-401.14 f (4) follow non continuous cooking procedure: describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under ΒΆ (d) of this section prior to b |
| 2016-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans stored as clean with greasy residue and sticker residue stuck to outsides, need better cleaning and removal of sticker residue. cdi- |
| 2016-02-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic could not provide proof of food safety certification. |
| 2016-02-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in stand up freezer above open bags of food. cdi- drink removed. |
| 2016-02-10 |
8 |
5-205.11 maintain access to handsinks. observed handsink near takeout window not in use, pedal was not fastened, sink was not operational and was not supplied. cdi- pedal placed back onto foot lever, sink properly supplied. |
| 2016-02-10 |
14 |
v4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few pans pic said are rarely used that were stored with greasy build up and stickers and sticker residue stuck to them. cdi- pic had pans re-cleane |
| 2016-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed guacamole in make table at 49 degrees. food may have sat too long out of temperature control before being placed in hot holding as all other foods in make table were 41. cdi- pi |
| 2016-02-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of buns stored on floor of walk in freezer. cdi- food stored off the floor. |
| 2016-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed gasket badly torn on cole slaw reach in cooler at front counter. 4-502.11(a) maintain utensils in good repair. observed fryer strainer with broken metal spokes, strainer was removed from service. |
| 2016-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several containers of mashed potatoes in hot holding cabinet at 118-133 degrees. cdi- pic disposed of out of temp mashed potatoes. cabinet set to correct setting for proper hot |
| 2015-07-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed basin area on service line where single service items are stored that needed cleaning of old food and debris. pic had area cleaned during inspection |
| 2015-07-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans being tight stacked while still wet. |
| 2015-07-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes just prepped and placed in hot holding cabinet, some parts of mashed potatoes observed at 131 degrees. cdi- mashed potatoes reheated for proper hot holding. |
| 2015-07-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink stored above food in walk in cooler. cdi- food stored on bottom shelf below food. |
| 2015-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed workers serving food from make table that was not functioning properly, tcs foods like pico de gallo, diced tomatoes, guacamole, and lettuce were all 53-56 degrees. unit tuned b |
| 2015-01-29 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed fryer baskets being rinsed off in can wash that have been in use for approx. 4 hrs. in use utensils should be washed rinsed and sanitized in the 3 compartment sink a |
| 2015-01-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one side of hot hold make table not working properly, foods observed at 110, maintenance person was in process of repairing make table at time of visit. if equipment stops func |
| 2015-01-29 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. dishes being washed at 83 degrees. cdi- wash water replaced with hot (above 110) dish water. |
| 2015-01-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed worker filling chicken prep pans with water from can wash and pans being stored in can wash and washed off in can wash next to dirty rags and a plunger. cdi- pic correcte |
| 2014-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed mixer whisk attachment with broken spoke, in bad condition, pic disposed of whisk. |
| 2014-09-29 |
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 improperly cooled mashed potatatoes in deep container, tight lid, and sta |
| 2014-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes held in hot hold cabinet at 132 degrees. cdi- mashed potatoes reheated to 165 for proper hot holding. |
| 2014-09-29 |
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 mashed potatoes in deep and sealed container in walk in cooler at 69 degrees, pic said they had been cooling since last nigh |
| 2014-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few dishes being stored as clean with some food particles left on them. be sure dishes are properly cleaned. cdi- dirty items placed in 3 comp sink |
| 2014-05-29 |
53 |
6-501.12 maintain walls clean. observed wall under prep table dirty, wall was cleaned during inspection. |
| 2014-05-29 |
47 |
4-602.13 maintain non food contact surfaces clean. obseved a couple storage racks in kitchen with some build up needing cleaning. |
| 2014-05-29 |
1 |
2-102.12 pic must be present with proof of food safety certification. present pic could not give proof of food safe certification. |
| 2014-01-06 |
14 |
sanitize all food contact surfaces, quat sanitizer should be 200-400 ppm to be effective. observed sanitizer had run out at 3 comp sink and was reading 100 ppm. cdi- sanitizer brought from another store and used at correct strength, dishes re-sanitized. b |
| 2014-01-06 |
2 |
pic did not have knowledge of fda food code employee health policy, though employees have all signed copies in there files. be sure to review and follow the food code health policy. |
| 2014-01-06 |
37 |
protect food from contamination. observed soda syrup bag stored on floor. observed containers of food stored directly under leaking pipe in walk in cooler. cdi- syrup disposed, food moved from under leaking pipe. |
| 2014-01-06 |
46 |
test strips not being used to check sanitizer. always use test strips to ensure proper strength sanitizer. |
| 2014-01-06 |
45 |
maintain equipment in good repair. pipe not connected in walk in cooler creating bad leak. have leak repaired asap. |
| 2013-10-02 |
47 |
maintain non food contact surfaces clean. observed rack above clean dish rack with food build up and dust. observed hot holding compartment tray racks with old food build up needing cleaning. |
| 2013-10-02 |
19 |
hot hold foods at 135 min. observed chicken bites and mashed potatoes hot holding at 129 degrees. chicken bites disposed of, mashed potatoes reheated to 165 to properly hot hold at 135. |
| 2013-10-02 |
14 |
all food contact surfaces must be washed and sanitized within 4 hrs of first use. observed chicken breading tubs that pic explained are cleaned every 4-5 hrs. cdi- corrected by instruction, pic will revise cleaning schedule to ensure tubs are cleaned min. |
| 2013-10-02 |
8 |
keep handwash sinks properly supplied. observed main kitchen handwash sink with no hand towels. cdi- towels placed in dispenser. |
| 2013-10-02 |
2 |
employee health policy available does not contain all info required of fda food code health policy, missing symptoms and info about reporting exposures to food born illnesses. cdi- gave pic copy of food code health policy to review with employees. |
| 2013-10-02 |
1 |
pic needs to be present at all times of operation with food safe certification by 1/1/2014 |
| 2013-03-18 |
8 |
keep handwash sinks properly supplied for proper handwashing. observed 2 handwash sinks in kitchen to be without handtowels. cdi -towels provided. |
| 2013-03-18 |
27 |
a food establishment that packages food using a cook-chill or sous vide process shall: (1) implement a haccp plan that contains the information as specified under ? 8-201.14(d); pic could not provide a haccp plan for carry-over rop cooling procedure. hac |
| 2013-03-18 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a few dishes and a chicken breading basket with some food left on them after washing. cdi- dirty items placed in dish for re-wash. |
| 2013-03-18 |
2 |
observed available employee health policy lacking an exposure procedure. gave pic copy of food food code illness policy to review with employees. |