| Violation Date |
Code |
Description |
| 2018-07-19 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the reach in freezer by the drive thru. replace gaskets. |
| 2018-07-19 |
31 |
general comment 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 pot pies cooling while covered with saran wrap in the wa |
| 2018-07-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes holding at 106f.cdi - potatoes were reheated to 172f. |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. stand up freezer near drive thru has torn gasket needing replacing. |
| 2017-12-20 |
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 working with food while wearing rings with designs under gloves. |
| 2017-12-20 |
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 trays of cole slaw date mared for a date of prep for today but the slaw was prepared yesterday and placed in cups today. be sure fo |
| 2017-12-20 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed packaged macaroni in hot hold box with parts of macaroni reading 131 degrees, worker said it had just been removed f |
| 2017-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple pans tight stacked while still wet. |
| 2017-08-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few pans stored as clean with dried food residue on them. cdi- pans scrubbed clean at 3 comp sink. |
| 2017-08-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open employee drink stored on storage rack. cdi- drink removed. |
| 2017-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of equipment, hinges, and cabinet openings needing better cleaning on main prep/ holding line. |
| 2017-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of mashed potatoes at 132 degrees and a large mixing bowl of mashed potatoes at 127 degrees that were in the hot holding box next to 3 comp sink. pic said items had bee |
| 2017-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a couple food pans recently washed with mashed potatoes left on them. cdi- pans re-cleaned. |
| 2017-01-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf kitchen handwash sink paper towel dispenser was not working, towels were un-available at sink. cdi- pic provided access to paper towels until dispenser can be fixe |
| 2017-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a few pieces of chicken that had been taken out of hot holding approx 20 minutes earlier and then were placed in hot holding cabinet, observed at 115 degrees. cdi- chicken disp |
| 2017-01-23 |
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 floor tile in front of back door badly cracked, needs repair. |
| 2017-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed steel wall paneling in walk in cooler separating from wall near doorway, needs repair. gasket on walk in cooler is torn, needs replacing soon. |
| 2016-10-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between tiles in several areas of kitchen. |
| 2016-10-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash solution in 3 compartment sink soiled. |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in reach-in coolers. |
| 2016-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn, green beans and baked beans holding out of temperature control above 45f waiting to be placed in microwave to reheat. cdi items placed back in walk-in cooler until emplo |
| 2016-10-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mac n cheese not reheated above 165f. observed green beans reheated to 160f. cdi items placed in microwave to reheat above 165f. facility needs t |
| 2016-05-24 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at |
| 2016-05-24 |
45 |
4-501.11maintain equipment in good repair.observed water faucets (handles) underneath hand washing sink damaged in need of repair (leaking onto floor). observed damaged / broken plastic containers in need of replacing. |
| 2016-05-24 |
38 |
2-302.11 (a) (b)(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 employees wearing artificial nails preparing food without wearing g |
| 2016-05-24 |
33 |
(no points deducted)3-501.13 use approved thawing methods. observed pot pie filling thaw at room temp in back of kitchen area. (thaw by heating, refrigeration or during cooking process). |
| 2016-01-29 |
4 |
(no points deducted)2-401.11 using tobacco - cplease post required no smoking signage. observed no signs posted. cdi signage given to staff by ehs. |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-01-29 |
45 |
4-501.11maintain equipment in good repair. observed broken plastic containers in use in need of discarding and or replacing. |
| 2015-07-01 |
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 the low boy, the grill press, the hood vents, and the fryers today. |
| 2015-07-01 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on the walk in cooler door and on the hot hold low boy today.repair loose metal on the end fryer to make it easy to clean. |
| 2015-07-01 |
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 spatulas stored on a surface that had build up from the night before- b |
| 2015-07-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mashed potatoes holding at<135f today- discarded by pic to correct.may need to reheat these after cupping them up if they fall in temp. before hot holding on the steam table. |
| 2015-04-28 |
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 build-up on return vent cover located above mixer |
| 2015-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes stored < 135f. cdi by reheat to 165f. (pic < 1hr) |
| 2015-04-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on soda fountain nozzles at drive thru window. observed can opener with build-up on blade. cdi by wash, rinse, and sanitize.4-602.11 clean t |
| 2014-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans on the clean side drainboard of warewashing sink with food debris/residue. cdi by wash, rinse, sanitize. |
| 2014-12-08 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f. observed wash water temperature of 100f. |
| 2014-08-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes in warming cabinet and on line steam table stored < 135f. cdi by reheating mashed potatoes and placing back in warmer. |
| 2014-05-20 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature- maintain warewashing sink water at least 110f while washing utensils. observed water temp in washing compartment < 110 f. cdi adding hot water. |
| 2014-05-20 |
42 |
4-901.11 equipment and utensils, air-drying required- allow cleaned utensils to completely air dry prior to stacking. obserevd wet tight stacked pans on sink drainboard. |
| 2014-05-20 |
37 |
3-307.11 miscellaneous sources of contamination- keep ice bins in clean condition. observed microbial build-up on inside top portion of ice bin. clean and sanitize. |
| 2014-02-03 |
1 |
2-103.11 (a)-(l)person-in-charge-duties- the person in charge shall ensure that: (i) employees are properly sanitizing cleaned mutiuse equipment and utensils before they are reused, throught routine monitoring of solution temperature and exposure time for |
| 2014-02-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- observed dish washing in operation without hot water. wash solution <110f and chemical sanitizing solution <75f. temperature must be |
| 2014-02-03 |
39 |
3-304.14 wiping cloths, use limitation- observed wiping cloths in use for wiping raw chicken prep area as well as other food prep surfaces. keep raw chicken wiping cloths stored seperate from other food contact surface cloths. |
| 2014-02-03 |
48 |
5-103.11 capacity-quantity and availability- see items # 2 &14 for proper sanitizing of utensils and manager duties. |
| 2014-02-03 |
47 |
4-602.13 nonfood contact surfaces- observed food debris build-up inside coolers, on cooler door gaskets, on shleves above food prep areas on line. non food contact surfaces must remain clean to sight and touch. |
| 2014-02-03 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature- observed utensils being washed in 3 compartment sink without hot water (<110f). wash solution shall be maintained at not less than 110f. cdi by pic calling for repair service. repairman on |
| 2013-08-27 |
47 |
4-602.13 nonfood contact surfaces- clean all non-food contact surfaces at a frequency to disallow accumulation of food debris. observed food debris on sides and underneath toaster press and on insides of cooler, door gaskets. |
| 2013-08-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- single service items must be stored in a manner that protects them from contamination (splash). observed bucket tops stored on rack next to handwash sink |
| 2013-08-27 |
37 |
. 3-305.11 food storage-preventing contamination from the premises- store dry foods in sealable type container once bag is opened. observed open bag of sugar. cdi by placing in sealable container. |
| 2013-08-27 |
8 |
6-301.11 handwashing cleanser, availability- all handwash sinks must be supplied with hand cleanser. observed soap dispenser at handwash sink to be inoperable. cdi by repairing during inspection. |
| 2013-08-27 |
1 |
2-102.12 certified food protection manager- certified food safety manager must provide proof of certification. pic did not have certificate. |
| 2013-05-07 |
14 |
chemical sanitizer must be used at proper temperature. observed quaternary ammonium sanitizer in 3 comp sink < 75 degrees f.(c) a quaternary ammonium compound solution shall: (1) have a minimum temperature of 24oc (75of); pcdi by adding warm water. |
| 2013-05-07 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed food debris build-up on line equipment. |
| 2013-05-07 |
45 |
multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pfobserved spatula in poor condition. |
| 2013-05-07 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed handwash sink without sign. |