| Violation Date |
Code |
Description |
| 2019-01-10 |
54 |
6-304.11 mechanical-ventilation - c mechanical ventilation shall remove unwanted air particulates. observed smoke buildup in kitchen while hood system in use. -0- |
| 2019-01-10 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on left dumpster. -0- |
| 2019-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed split lower door on hot box and leak at condenser in walk in freezer with ice buildup present near fans and at doorway. -2- repeat |
| 2019-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans on drying shelf directly across from 3-comp sink. repeat -1- |
| 2019-01-10 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed fingernail polish on food employees plating food. -0- |
| 2019-01-10 |
36 |
6-501.111 (d) controlling pests - pf facility shall take measures to prevent an insect harborage. observed standing water to the far left in the dumpster corral. cdi - pic stated facility has regular pest control maintenance and will find source of water |
| 2019-01-10 |
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 time stamps not filled out |
| 2019-01-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed serving utensils and trough for taco assembly with 6-8 hours cleaning frequency. observed oversized cole slaw bin not washed, rinsed and sanitize |
| 2018-10-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink over coleslaw. cdi - pic had employee move drink to employee bus tub with tag. -0- |
| 2018-10-12 |
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 tphc sauces from last night |
| 2018-10-12 |
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 preparing food while wearing watch and elaborate ring. -0- |
| 2018-10-12 |
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 metal pan used as ice scoop in direct contact with ice. -0- |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed lower hot box door with one inch gap at all times. -2- repeat |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food pans with buildup on the handles inside hot holding equipment at beginning of inspection. observed buildup and strong odor in chicken walk in c |
| 2018-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans on drying shelf. -.5- repeat |
| 2018-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans on drying shelf and on drain board of 3-comp sink in the kitchen. repeat -.5- |
| 2018-09-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chicken wash container stored in handsink while prep table cleaned. observed slow drain on handsink. cdi - pic cleaned paper towel from basin of handsink after |
| 2018-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup in deep grooves of cutting boards at prep line. cdi - pic placed order for new boards. 4-501.114 maintain sanitizer at correct concentrations |
| 2018-09-06 |
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 tphc procedure in use at th |
| 2018-09-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed cup lips at drive thru window without protection from debris at window. -1- repeat |
| 2018-09-06 |
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 low grout between floor tiles with standing water. repeat -1-6-501.12 floors, |
| 2018-09-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating debris in sanitizing solution in use in the 3-comp sink. 4-603.16 rinsing procedures - c a rinsing solution shall immediately precede a sanitizing solution and immediately foll |
| 2018-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving in walk in cooler and on shelving near walk in coolers. -0- |
| 2018-09-06 |
45 |
4-202.17 kick plates removable - c maintain kick plates at doorway of equipment to provide the necessary tight seal. observed gap at entrance of walk in freezer to the lower right.4-501.11 maintain equipment in good repair. observed broken fryer at beginn |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on the drying shelf. -0- |
| 2018-06-05 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee enter kitchen and start plating food without handwashing. cdi - pic instructed employee to wash hands and reminded employee when to wash hands. -0- |
| 2018-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans and scoops with greasy buildup and buildup on the cutting board at the hot line. cdi - pic inspected food contact surfaces and re-cleaned |
| 2018-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen and dining room. -0- |
| 2018-06-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food on the low shelf in the walk in freezer under dripping ceiling and drip at the condenser piping in the chicken walk |
| 2018-06-05 |
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 sanitizer bucket with debris present. repeat -1- |
| 2018-06-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips exposed on stacked cups in the drive thru window. repeat -.5- |
| 2018-06-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash bin the women's restroom. -0- |
| 2018-06-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris present in the sanitizing solution in the 3-comp sink.4-603.16 rinsing procedures - c a rinsing solution shall immediately follow a washing solution and immediately precede a san |
| 2018-06-05 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed hose from grilled chicken cooker below the flood plane of sewage drain in the kitchen while machine is being cl |
| 2018-06-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster doors open. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mainte |
| 2018-06-05 |
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 low grout between floor tiles in those areas of the kitchen with standing wate |
| 2018-06-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board at the hot line.4-501.11 maintain equipment in good repair. observed split gaskets on prep unit in kitchen and on |
| 2018-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p observed scoops, chicken breader basket, lids, and metal containers with food debris when stored clean. cdi-moved items that were soiled to be cleaned.4-602.11 |
| 2018-01-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility using non-continuous cooking procedures for chicken tenders but not marking the product parcooked as is writte |
| 2018-01-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service cups without plastic covering to prevent exposure on the lip of the cup at the cashier area. |
| 2018-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed the frier for the original chicken leaking oil and the handwash sink in the chicken breading area peeling inside of the bowl. minor improvements made to equipment repair since last inspection. |
| 2018-01-05 |
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 sanitizer buckets with cloudy sanitizer with food debris. |
| 2018-01-05 |
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 dust on the ceiling, splatter from food on the w |
| 2018-01-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee's phone on a table near the drive thru window. |
| 2018-01-05 |
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 in the reach in units, hot boxes, shelving in the warewash area, and splatter on the drink dispenser in the drive thru window. |
| 2017-10-04 |
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 residue accumulation on the floor behind the fr |
| 2017-10-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the faucet of the mop sink. |
| 2017-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a wire rack above the 3 compartment sink, on speed racks in the raw chicken walk in cooler, inside the hot boxes, and in pan |
| 2017-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed a non-functional reach in freezer near the chicken breading station. |
| 2017-10-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking on pans that were stored clean near the biscuit oven. improvements made since last inspection. |
| 2017-10-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine. machine was cleaned during inspection. |
| 2017-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2017-06-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried chicken thighs and breasts not reaching an internal temperature of 165f. cdi- products were fried for several m |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored clean and stacked while wet. |
| 2017-06-14 |
39 |
3-304.14 wiping cloths, use limitation - c maintain the sanitizer solutions clean. observed one sanitizer bucket with debris inside the container. |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed the customer soda machine not draining properly. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a utensil storage bin located above the 3 compartment sink, the pan tracks of the hot boxes, and the hot and cold food stora |
| 2017-06-14 |
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 debris accumulation and standing water on the f |
| 2017-03-17 |
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 debris accumulation on the floor inside the wal |
| 2017-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside tracks/shelving of the hot boxes, on the tops of the hot boxes, a utensil basket above the 3 compartment sink, a |
| 2017-03-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed a mixing bowl attachment with frayed wiring. |
| 2017-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and metal containers stored clean and stacked while wet. |
| 2017-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 metal containers stored clean with visible food debris on them. cdi- items were set aside for recleaning.\4-602.11 clean the equipment and utensil |
| 2017-03-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing a cloth in the handsink nearest the fryers. cdi by instruction. |
| 2016-12-19 |
4 |
2-401.11 cover and store employee drinks and food to prevent contamination of food or utensils. observed an unlidded employee beverage stored on a prep. table where cookies were being packaged and a half eaten cookie stored on wax baking paper. cdi- bak |
| 2016-12-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a box of macaroni and cheese stored on a prep. sink drain board while raw chicken debris was in the sink basin. cdi- macaroni and cheese was |
| 2016-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 metal containers stored clean with visible food debris on them. cdi- containers were set aside for recleaning. |
| 2016-12-19 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one sanitizer bucket located near the raw chicken breading station at 0ppm quat concentration. |
| 2016-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried potato bites stored in a hot box hot holding below 135f (see chart). cdi- potato bites discarded. improvements made since last inspection. |
| 2016-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on top of 2 hot boxes, the top of the oven, the backs of the quesadilla grilling machines, on a utensils storage shelf above th |
| 2016-12-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hand sink nearest the chicken breading station clogged and the spray bar at the 3 compartment sink wrapped in plastic wrap to prevent leaking. hand sink was unclogged during inspection. |
| 2016-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler gasket at make line. |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler shelves have chipping paint. repaint or replace as needed. |
| 2016-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p items in steam well holding below 135f. pic discovered the steam well had been accidentally turned off. cdi - steam well turned back on; items placed on tphc as facility already labels |
| 2016-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris in low cooler door gasket below make line. clean. |
| 2016-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2016-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. box of chicken stored on floor in walk in freezer. relocate to shelf. |
| 2016-05-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of glass cleaner not labeled. cdi - labeled durign the inspection. |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce overstocked and holding above 45f. cdi - top portion removed to cool in walk in cooler. |
| 2016-05-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink build up inside soda nozzles. clean. |
| 2016-02-09 |
4 |
n/a |
| 2016-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple food pans stored as clean with sticker residue and intact stickers still on pan. cdi - all were pulled and sent to dish area for reprocessing. |
| 2016-02-09 |
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 slaw and diced tomatoes in walk in cooler with past discad dates/times. cdi - items discarded. |
| 2016-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris/crumbs collecting in gasket in low cooler under make line. |
| 2016-02-09 |
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. scoop stored in slaw with handle contacting product. cdi - scoop removed. |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe crumbs from small freezer door gaskets. |
| 2015-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal food pans wet stacked. separate to allow air drying. |
| 2015-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p potato wedges holding below 135f. cdi - potato wedges re-dropped in fryer to reheat to 165f+. |
| 2015-07-24 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minr mold build up on gasket of low cooler. cdi - staff cleaned during the inspeciton. |
| 2015-07-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine; sitcky build up inside soda nozzles. cdi - ice machine and soda nozzles cleaned during the inspection. |
| 2015-07-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification, pic indidcated that manager with serve safe went to another store to pick up product. this became a 2 point deducti |
| 2015-02-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed build up on the interior of the self service solf drink machine nozzles and the tea urn nozzles in |
| 2015-02-25 |
8 |
6-301.12 hand drying provision - pf. all handwashing sinks shall be supplied with a hand drying provision. observed no paper towels at the handwashing sink in the kitchen upon arrival. cdi- paper towels were provided. |
| 2014-10-24 |
8 |
general comment: 6-301.13 handwashing aids and devices, use restrictions - c. all handwashing sinks shall be used for handwashing only. observed a wet wiping cloth being stored in the handsink at the back of the facility. cdi- wet wiping cloth was placed |
| 2014-07-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed pink residue on the interior of the ice baffle in the kitchen. cdi- ice baffle was removed, washed, and sanitized. observed black residue on the interior o |
| 2014-04-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed an employee cell phone being stored on top of the breading salt. r. |
| 2014-04-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed sliced chicken in the walk in cooler with a discard date of 4/2/2014. cdi- sliced chicken was voluntarily discarded. |
| 2014-04-03 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p. observed the hot dish washing water to be washing at 107f. manufacturers specifications are for the dish washing to water to be at least 110f. cdi- dish water was drained and |
| 2013-11-14 |
54 |
employee drinks/foods shall be stored in a designated area. observed an employee drink inside the reach in freezer. cdi- drink was voluntarily discarded. |
| 2013-11-14 |
22 |
when using time as a public health control, proper markings and records shall be kept in order to enfore the time control. observed no label on the potato tots. cdi- tots were properly labeled. |
| 2013-11-14 |
8 |
all handwashing sinks shall be supplied with a handwashing sign. observed no handwashing sign at the handwashing station in the back of the kitchen. cdi- handwashing sign was given to pic. |
| 2013-04-04 |
19 |
maintain all hot foods 135f and above. observed pizza sauce 126-130f; buffalo sauce 127f; bbq sauce 121f; various pans and containers of mashed potatoes 101f; 103f and 108f. cdi by reheating all items to 165f. |
| 2013-04-04 |
20 |
maintain all cold foods 45f and below. observed on prep line: corn salsa 49f; shredded cheddar cheese 49f; shredded lettuce 50-53f; pico de gallo 48f; diced tomatoes 49f. cdi by placing ice in well under items. |
| 2013-04-04 |
27 |
facility uses a cook chill procedure for left over meats and beans for taco bell products. current procedures do not meet requirements. cooling procedure is not monitored to ensure food meets cooling parameters. haccp plan needs to be modified. |
| 2013-04-04 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee wearing watch. cdi by instruction. |
| 2013-04-04 |
14 |
all food contact surfaces shall be clean to sight and touch. observed chicken breading baskets stored as clean with food residue. cdi by placing at 3 compartment sink to be rewashed. |
| 2013-04-04 |
53 |
general cleaning needed of floors; walls throughout facility especially floor under/behind fryers under hood system; along walls and under breading station; under shelves in dry storage and in chicken walk in cooler etc. |
| 2013-04-04 |
54 |
all light bulbs over food must be properly shielded or shatter proof. observed multiple bulbs in hot holding units not shatter proof or shielded. |
| 2013-04-04 |
54 |
repair burnt out light fixture in kitchen. |
| 2013-04-04 |
47 |
general cleaning needed of non-food contact surfaces throughout including but not limited to: doors; hinges; gaskets and shelves of hot holding and refrigeration units; storage shelf next to fryers; sides/front of fryers; shelf near chicken cooler; speed |
| 2013-04-04 |
14 |
maintain quat sanitizer at 200-400ppm as specified by label on product. observed 0ppm in both buckets for use. cdi by emptying; remaking sanitizer and refilling buckets. |