| Violation Date |
Code |
Description |
| 2018-07-05 |
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 back handsink caulking loose from wall. re-caulk to firmly seal to wall. |
| 2018-07-05 |
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 chicken wings from 06/30 holding at 45f in walk in (6 days of shelf life over 41f). cdi: wings v |
| 2018-07-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in left side of flip top unit holding between 49f and 51f. items in walk in were holding 45f. cdi: all tcs items in flip top were placed on tphc and will be kept on tp |
| 2018-07-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed crispy onions holding at 108f under heat lamp. all other hot holding, such as boiled peanuts, were held in compliance. |
| 2018-02-01 |
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 washer handle soiled dishes and change out chemical bottl |
| 2018-02-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed empty sanitizer bottle at the dish machine and chlorine concentration at 0 ppm while in use. cdi - pic replaced the empty bottle and purged the line of air bub |
| 2018-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of cole slaw cold holding at 49f at the prep line and dressings, such as caesar, at 48-49f in the same flip top unit. cdi - pic declared the dressing on time and volunta |
| 2018-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cooler and step ladder blocking handsink at the beginning of the inspection. cdi - pic moved these items to restore access to handsink. -0- |
| 2018-02-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed black debris on tops of ranch dressing to-go containers stored under removable beer tap at front. cdi - pic voluntarily discarded |
| 2018-02-01 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed soiled cardboard potato box used for storing smoked wings. cdi - pic moved the wings to bus tub. -0- |
| 2018-02-01 |
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 no labels on working containers of dressings at the cook line. repeat -1- |
| 2017-10-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed chicken tender bites hot holding at 93f. cdi pic voluntarily discarded the item. |
| 2017-10-06 |
54 |
6-303.11 intensity-lighting - c- provide 10 ft candles of light in outside storage area. |
| 2017-10-06 |
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 can wash frp wall and molding in need of repair. |
| 2017-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed minor food debris build up on cold holding equipment gaskets. also observed minor dust build up on walk in cooler fan covers. |
| 2017-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several pans stacked wet. |
| 2017-10-06 |
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 working slat seasoning containers not labeled. |
| 2017-10-06 |
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 four tubs of chicken tenders, two tubs chicken wings and five tubs of bla |
| 2017-10-06 |
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 blanched fries, chicken wi |
| 2017-05-15 |
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 chicken and wearing a hair tie on the wrist. |
| 2017-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat- observed chicken wings, chicken tenders, and slaw holding above 45f (see temp chart). all other items in units were properly cold holding at or below 45f. cdi- pic voluntarily di |
| 2017-05-15 |
39 |
u3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth stored near the raw chicken prep cooler. |
| 2017-01-05 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. 0pts- observed two low boy prep units without air thermometers. pic provided thermometers for those units. |
| 2017-01-05 |
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 repeat 1 pt- observed tomatoes in a low boy at 50f and chicken wings at 48f in the |
| 2017-01-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 0pts observed one bottle of sanitizer not labeled. cdi- employee labeled bottle. |
| 2017-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5pts- observed cooked chicken wings and tenders in the flip top at 50f. cdi- pic voluntarily discarded items. pic stated they recently moved the toaster oven closer to the flip top and |
| 2017-01-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 0pts- observed black build up in the ice machine. pic had an employee clean the ice machine before the inspection was over. |
| 2016-08-24 |
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 employee cooling freshly cut lettuce using water at 86f and ice. cdi - met |
| 2016-08-24 |
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 observed several employees wash hands and turn off knobs without using a barrier and washing for le |
| 2016-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth at chicken station on the counter. keep in sanitizer between uses. -0- |
| 2016-08-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing a watch and another wearing a diamond ring while preparing food. remove these prior to beginning food prep |
| 2016-08-24 |
46 |
4-603.16 rinsing procedures - c when manually warewashing, a distinct wash, rinse and sanitizer solution shall be provided. observed facility using pre-rinse nozzle to rinse. cdi - middle compartment cleaned and sanitized and filled with rinse water. -0- |
| 2016-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy buildup on the oven handle. clean. -0- |
| 2016-08-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at the front counter outside of plastic wrapping with lip areas exposed and two scoops down in sugar and ice in the ice machine. keep lips covered a |
| 2016-05-24 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager present upon arrival. **2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-05-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed employee towel drying corn bread pans. **4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. do not wipe clean utensils / pans. |
| 2016-05-24 |
31 |
3-501.15 cooling methods - pf observed several deep containers of wings cooling that were covered and stacked. **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 |
| 2016-05-24 |
22 |
3-501.19 time as a public health control - p,pf observed written procedures for holding blanched fries and leafy lettuce on time. neither item marked with a time it left refrigeration. pic did not know correct procedure. |
| 2016-05-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken strips in flip top cooler at 63f. employee stated unit has been broken. do not store tcs food in cooler that is not |
| 2016-05-24 |
8 |
5-202.12 handwashing sinks, installation - pf observed hot water did not reach a minimum of 100f at hand sink on cook line. verification required. **5-202.12 provide at least 100f water at handsinks.-pf |
| 2016-05-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee drink sitting on table with food. **cover and store employee drinks to prevent contamination of food or utensils. cdi-drink disposed of. |
| 2016-01-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in handsink basin at beginning of inspection. cdi - bucket moved to adjacent lower shelf. -0- |
| 2016-01-08 |
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 observed freshly prepared honey mustard sauce cooling in walk in at 49f and lid pre |
| 2016-01-08 |
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 employee wearing diamond ring during food prep. follow guidelines for jewelry. -0-2-402.11 use head coverings, beard guards and |
| 2016-01-08 |
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 observe front line employee using hand sanitizer in lieu of handwashing. cdi - pic instructed handw |
| 2016-01-08 |
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. observed freshly dispensed dish water in 3-comp sink at 89f. maintain the appropriate temperature for the d |
| 2016-01-08 |
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 buildup on the vents in both restrooms. cle |
| 2016-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers over 3-comp sink. cdi - items separated to dry. -0- repeat |
| 2015-08-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with greasy buildup present. clean. -.5- |
| 2015-08-27 |
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 observed employee wash hands by scrubbing about 5 seconds and then quick rinsing, cdi - pic had emp |
| 2015-08-27 |
8 |
5-202.12 (c) handwashing sinks, installation - pf observed metering faucet holding for 8 seconds before needing to be reactivated. have faucet adjusted for at least 15 seconds for active scrubbing. -1- cdi - pic tightened screw to adjust time. |
| 2015-08-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two buckets of sanitizer at 50 ppm quat. cdi - pic had employees refill at proper concentration. -0- |
| 2015-08-27 |
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 tightly tied chicken in walk in cooler at 47 f. loosen bags while cooling |
| 2015-08-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on top of prep cooler over table where chicken cutting was occurring. repeat -2- |
| 2015-08-27 |
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 cutting chicken with wrist watch on at beginning of inspection. cdi - pic had employee remove arm jewelry. -0- |
| 2015-08-27 |
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 clean bus pans stored on shelf with greasy buildup. store containers on a clean surface. -0- |
| 2015-08-27 |
45 |
4-501.11 maintain equipment in good repair. observed two coolers in cook line with splitting gasket. replace. -0- |
| 2015-08-27 |
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 unlabeled working containers of sauces in sandwich station. label with common name of food. -0- |
| 2015-06-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink sitting on prep surface beside french fry area. pic removed. |
| 2015-06-24 |
31 |
repeat item- 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 wings stacked in deep metal hotel pans with lids in walk in |
| 2015-06-24 |
37 |
general comment- 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sanitizer bucket stored over top of large container or sugar beside front pos area. pic removed sanitizer and pl |
| 2015-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in walk in cooler between 47f-50f degrees. observed walk in cooler blowing out 44f degree air and no temperature logs for walk in cooler temperature. cooler temperature tu |
| 2015-06-24 |
45 |
general comment- 4-501.11 maintain equipment in good repair. observed split gaskets on front line reach in cooler. repair. also observed cabinets peeling on inside at drink station. |
| 2015-06-24 |
39 |
general comment- 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed rags used around chicken breading area to soak up dripped water during transfer. ensure absorbant materials are not used at food preperation areas and rags remain |
| 2014-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pink build-up beginning on non-food contact surfaces of ice chute at drink station. |
| 2014-12-05 |
45 |
4-501.11 maintain equipment in good repair. cutting board at salad cooler significantly scarred. replace of refinish. |
| 2014-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found wiping cloths in water, not sanitizer. |
| 2014-12-05 |
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 blanched fries piled thick on sheet trays in walk-in, 50 f. observed cut |
| 2014-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed 3-comp sink in use with sanitizer measuring 0 ppm quat. cdi- made to proper concentration. observed sanitzer buckets for holding cloths 0 ppm quat. cdi- made to proper concentration. |
| 2014-08-11 |
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 blanched fries holding 70 |
| 2014-08-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine sanitizer rinse 0 ppm. cdi- new chemical supply hooked up. machine primed. |
| 2014-08-11 |
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 : found lettuce in bus tubs tightly covered. lettuce is held on time in prep cooler |
| 2014-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black buildup on underside of surface where soda dispenser nozzles are attached. |
| 2014-04-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: cover food when in open kitchen to prevent accidental contamination. observed chicken wings and drums at prep area unattended, uncovered. cdi- moved to walk-in cooler. |
| 2014-04-07 |
31 |
3-501.15 cooling methods - pf: do not tightly cover cooling tcs foods until they reach 45 f or below. found large volumes of cut grrens tightly covered in walk-in over 50 f. cdi- uncovered. do not rely on small refrigeration units to cool tcs foods. do no |
| 2014-04-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below when holding. found all items in salad cooler above 50 f in flip top and reach-in portion. cdi- a |
| 2014-04-07 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean food contact surfaces at a frequency sufficient to preclude accumulation of soils and molds. observed pink mold building up on interior of ice chute at drink station. cdi- cleaning |
| 2013-12-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: a handwashing sink shall be used for no other purpose and shall be accessible at all times for use. observed sanitizer bucket in sink upon entry. sink also blocked by trash can. cdi- sink c |
| 2013-12-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c: store single use cup in plastic sleeve at fron to counter to prevent accidental contamination. |
| 2013-12-19 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping shall be stored in between uses in an approved sanitizer. observed cloths on kitchen surfaces while damp. |
| 2013-12-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found one box of chicken on floor of cooler. |
| 2013-12-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: properly sanitize equipment and utensils after cleaning and before the next use. observed 3-comp sink in use with quat sanitizer |
| 2013-12-19 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. pic on duty is not certified. |
| 2013-08-27 |
8 |
6-301.11 handwashing cleanser, availability: all handsinks shall be supplied with an approved hand soap cleanser. observed handsink at 3-compartment sink with no handsoap. unable to supply during inspection. verification needed. |
| 2013-08-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness: properly sanitize utensils and equipment after cleaning. observed low temp machine not sanitizing during inspection. machine primed. |
| 2013-08-27 |
22 |
3-501.19 time as a public health control: if holding food on time instead of temperature, clearly label product with time of discard and time food removed from temperature control. maintain written procedures for holding on time in facility for review upo |
| 2013-08-27 |
46 |
4-302.14 sanitizing solutions, testing devices: provide an effective means of testing concentrations of sanitizers in facility. observed no test strips for low-temp dish machine. verification needed. |
| 2013-08-27 |
39 |
3-304.14 wiping cloths, use limitation: store wiping cloths in an approved sanitizer between uses. observed cloths in sanitizer bucket at 0 ppm quat. |
| 2013-03-19 |
22 |
if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking; or for ready-to-eat potentially hazardous food (time/temperature control |
| 2013-03-19 |
21 |
properly date mark salad dressings when opened. date mark cooked chicken if held overnight from day of initial heating. date mark bags of lettuce; cheese; when opened if held for more than 24 hours. |
| 2013-03-19 |
31 |
do not cover cooling foods until they reach 45 f or below. observed tightly covered containers of wings 58 f in walk-in cooler. |
| 2013-03-19 |
20 |
keep foods cold at 45 f or below. observed containers of wings in wing cooler 58 f. moved to walk-in for rapid cooling. |
| 2013-03-19 |
37 |
cover the top tray of cooling foods on the speed rack. observed top trays of wings and fries uncovered. |
| 2013-03-19 |
39 |
wiping cloths shall be stored in containers of approved sanitizers between uses. observed wet cloths stored on surfaces of kitchen. |
| 2013-03-19 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties; fish filets; |
| 2013-03-19 |
2 |
the pic shall inform all employees of their responsibilites as to their health. observed some signed health policy forms but employee unable to adequately give examples of content. cdi-instruction. |