| Violation Date |
Code |
Description |
| 2018-10-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed quat sanitizer buckets stored on the floor of kitchen. |
| 2018-10-03 |
37 |
repeat: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 chicken stored on the floor of walk-in cooler. |
| 2018-10-03 |
26 |
general comment:7-201.11 store toxic materials to avoid contamination. -p. observed stainless steel cleaner stored on back shelf above flour. cdi: by relocating. |
| 2018-10-03 |
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 no time marks (time tags) |
| 2018-10-03 |
2 |
general comment:2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf. through questioning of employees observed pic did not have adequate knowledge and other food service employee |
| 2018-10-03 |
1 |
repeat:2-102.11 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection present. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed staff had incorre |
| 2018-02-15 |
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 |
| 2018-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.food was stored on floor in wif. facility had a delivery earlier in the morning. |
| 2018-02-15 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf water was turned off at back handsink. pic was unsure as to why water was turned off find out why water was turned off. vr. |
| 2018-02-15 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfpic was not a cfpm. |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of sheet trays observed. |
| 2017-10-25 |
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. a pair of tongs was stored i |
| 2017-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer in 3 compartment sink as well as in all the buckets were recorded at 0ppm. it was discovered that the sanitizer bottle was empty. cdi- bottle exchanged for a new bottle, sink and buckets |
| 2017-10-25 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfhandsink near 3 comp. sink was blocked by ladders. keep access to all sinks clear. cdi- ladders moved. |
| 2017-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. some minor flies observed in kitchen. monitor. |
| 2017-06-05 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one bucket of sanitizer low in concentration. |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. one damaged gasket observed as well as paint chipping in shelves above 3 comp. sink. |
| 2017-06-05 |
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 |
| 2017-01-30 |
49 |
5-205.15(b) maintain a plumbing system in good repair. handwash sink near chicken station is out of order and not working. pic stated order was in to fix sink. assure sink is fixed soon as employees need sink to wash hands after handling raw chicken. rep |
| 2017-01-30 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash solution in sink was dirty. keep solution clean. |
| 2017-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of metal bins. |
| 2017-01-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed a pan of chicken stored at room temp on prep counter (see chart). pic stated ch |
| 2017-01-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p two chicken breasts recorded below 135f. cdi- product discarded. |
| 2016-08-17 |
49 |
general comment - 5-205.15 maintain a plumbing system in good repair.-p repair foot pedal to handsink at chicken prep area. cdi |
| 2016-08-17 |
8 |
repeat - 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels observed in dispenser at dish area and kitchen area handsinks. cdi - paper towels provided by certified food manager that later arrived. |
| 2016-08-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.no certified food manager present at start of inspection. cdi - certified food manager later arrived. |
| 2016-04-11 |
46 |
general comment - 4-302.14 provide a test kit that accurately measures sanitizer concentrations.observed quat test strip kits provided with water damaged and discolored. |
| 2016-04-11 |
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 food container lids stored on dish shelf with time labels/residue left on. |
| 2016-04-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels in dispenser at handsink at dish area. cdi - by providing. |
| 2016-04-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. ensure employee's are not eating in kitchen. observed employee packet of food stored on shelf above food prep area. cdi- employee food was discarded. |
| 2015-11-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks stored inside bottom of 2-door reach-in freezer next to customer bagged food and another drink stored on prep counter at baking area where o |
| 2015-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in properly concentrated chemical sanitizer between uses. observed quat sanitizer bucket at baking area < 150ppm. sanitizer was changed out during inspection. |
| 2015-11-23 |
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 shelving inside walk-in coolers, shelving at dish area, and shelving at baking area. observed debris accumulation inside 2-door reach-i |
| 2015-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed inside 2-door freezer on cook line and build-up on hood vents over ovens. |
| 2015-08-04 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed paint starting to chip and rust on shelving inside chicken walk- |
| 2015-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed mutiple pans stacked wet at dish area. |
| 2015-04-10 |
45 |
4-501.11 maintain equipment in good repair. observed two torn cooler gaskets. |
| 2015-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 metal containers stored clean with food debris on them. cdi- containers set aside for recleaning. |
| 2015-04-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one hand sink nearest the 3 compartment sink without paper towels. cdi- paper towels provided. |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the poultry walk in cooler and the food debris on the dry goods shelving near the breading station. |
| 2014-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in raw poultry cooler. |
| 2014-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two sanitizer buckets at 0ppm concentration. cdi- sanitizer buckets were refilled to proper concentration. |
| 2014-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving, ceiling, and floor in the poultry walk in cooler. |
| 2014-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on the drying rack near the 3 compartment sink. |
| 2014-02-17 |
2 |
2-201.11(a)- food employees shall report any diagnosed illness to the pic, including norovirus, hepatitis a, shigella, salmonella, and e. coli. observed employee health policy without norovirus listed. cdi by instruction. |
| 2014-02-17 |
14 |
4-601.11(a)- food contact surfaces shall be clean to sight and touch. observed one dirty can opener. cdi by rewashing. |
| 2014-02-17 |
37 |
6-404.11- damaged products shall be held and segregated in designated areas. observed severely dented can stored with other cans. cdi through discard. |
| 2014-02-17 |
42 |
4-901.11- after cleaning all equipment shall be air dryed before being stacked. observed 3 pans stacked while wet. |
| 2014-02-17 |
47 |
4-601.11(c)- nonfood contact surfaces shall be kept clean and free of debris. observed dirty hot water nozzles and dirty shelving near breading station. |
| 2014-02-17 |
52 |
6-202.110- outdoor refuse areas shall be curbed and graded to drain liquid and waste that results from refuse. observed water build up in refuse area not able to drain.5-501.113- outside receptacles shall be covered with tight fitting lids. observed cav |
| 2014-02-17 |
53 |
6-501.11- physical facilities shall be maintained in good repair. observed missing tiles in can wash.6-501.12- physical facilities shall be cleaned as often as necessary. observed dirty floors in corners of chicken walk in. |
| 2014-02-17 |
43 |
4-903.11(c)- single use items shall be stored covered or inverted. observed one stack of paper buckets stored upright. |
| 2013-08-27 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be free from accumulation of soil. observed storage dollys collecting soil in chicken walk-in unit. |
| 2013-08-27 |
46 |
4-302.14 sanitizing solutions, testing devicestesting devices shall be accurate and provided to test sanitizing solutions. observed 1 package of test strips that wasn't providing accurate range for concentration and looked to have gotten wet at 3 compart |
| 2013-08-27 |
39 |
3-304.14 wiping cloths, use limitationcontainers of sanitizing solutions shall be stored so that contamination of equipment is prevented. observed a container of quat sanitizer stored on prep sink. cdi, operaor relocated sanitizing container for proper st |
| 2013-08-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed a large container of spoons and other utensils stored as clean but soiled with food debris below front c |
| 2013-03-25 |
19 |
general comment: observed one container of mashed potatoes being hot held between 110 to 117 degrees f. cdi; operator reheated mashed potatoes to 171 degrees f. |
| 2013-03-25 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-03-25 |
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 with a ring on their finger handling food. |
| 2013-03-25 |
37 |
store food 6 inches off of the ground. observed several boxes of food on floor of walk in freezer and refrigeration units. |
| 2013-03-25 |
13 |
foods shall be stored in wrappings; packages; or covered containers. observed corn on the cob and biscuits uncovered/unprotected in walk in freezer. cdi; operator covered biscuits and corn on the cob. |