| Violation Date |
Code |
Description |
| 2018-11-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pedal off front handsink and handsink leaking near connection. -0- |
| 2018-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed front covers with buildup at the chicken hot holding units. -1- repeat |
| 2018-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed broken light fixture in rear near chicken cooler. observed cracks in plexiglass covers at chicken hot holding units at hot line. repeat -1-4-402.12 fixed equipment, elevation or sealing - c areas where |
| 2018-11-30 |
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 food employees changing stations from food prep to handling pa |
| 2018-09-04 |
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 missing corner moulding at rear handsink and broken floor tiles near areas in |
| 2018-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on the back sides of cooking equipment. repeat -1- |
| 2018-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed missing bulb and cover on rear hallway light fixture just outside chicken walk in cooler. observed leak at hoses under soda dispenser. -0- |
| 2018-09-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch on arm of cook at beginning of inspection. repeat -.5- |
| 2018-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the insides of stacked pans stored as clean on drying shelf. cdi - pic re-cleaned these during inspection. 4-501.114 maintain sanitizer at |
| 2018-06-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee taking temperatures of mac and cheese touching the food with fingers while taking temperatur |
| 2018-06-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling pitcher and bucket in the handsink nearest the chicken station. cdi - pic instructed employee to use prep sink. -1- |
| 2018-06-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tongs in service hanging on handle of equipment from last night. cdi - pic sent these to 3-comp for cleaning and educated to clean these at least |
| 2018-06-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelet on food employee at the beginning of inspection. -0- |
| 2018-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on drying shelf. -0- |
| 2018-06-08 |
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 floor tiles with standing water inside them. observed wall in men's res |
| 2018-06-08 |
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 the flap panels of hot holding equipment on the hot line. repeat -1- |
| 2018-06-08 |
50 |
5-402.13 conveying sewage - p operate a sewage system in accordance with the law. observed solid waste being pushed to floor drains. solid waste today included chicken fat, chicken pieces and floor debris. -0- |
| 2018-06-08 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed cloudy sanitizer in the 3-comp setup and no rinsing solution during manual warewashing. -0- |
| 2018-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf couple of metal food pans stored as clean with food debris. cdi - all sent to dish area for processing. improvement noted from last inspection. |
| 2018-03-12 |
45 |
4-501.11 maintain equipment in good repair. replace damaged gaskets on both walk in cooler door. improvement from last inspection; cutting boards have been resurfaced. |
| 2018-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from inside hot box at window and clean build up from drying racks at dish area. |
| 2018-03-12 |
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. 6-501.11 floors, walls, and ceilings including the attach |
| 2017-11-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. repair floors with missing grout and damaged or missing tiles throughout. 6-502.12 floor |
| 2017-11-28 |
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 sides of fryers and chicken walk in cooler door. |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gaskets on chicken walk in cooler and reach in freezer doors. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. resurface cutting board |
| 2017-11-28 |
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. sanitizing solution cloudy from food debris. cdi - staff dumped and refilled with fresh sanitizer w |
| 2017-11-28 |
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 chicken pot pie base cooling in tightly wrapped container in walk in cooler. cdi - |
| 2017-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plastic food pans and lids stored as clean with food debris. cdi - all sent to dish area for processing. repeat violation. |
| 2017-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf one food pan stored as clean with food residue. cdi - sent to dish area. |
| 2017-07-14 |
45 |
4-501.11 maintain equipment in good repair. replace damaged door gaskets on both walk in cooler doors, and low prep cooler doors at make line. also replace rusty shelves on microwave station. 4-501.12 resurface or replace cutting surfaces that can no long |
| 2017-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris build up in gaskets and shelves. |
| 2017-07-14 |
49 |
5-205.15 maintain a plumbing system in good repair. one floor drain under make line clogged causing water to pool. cdi - drain unclogged. facility has contacted a licensed plumber as the flood rim of the floor drain appears to be above floor level. ehs w |
| 2017-07-14 |
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. replacer water damaged ceiling tile at dry goods area and walk in freezer. also, repair |
| 2017-04-11 |
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. broken floor tiles and grout missing between floor tiles. repair as needed. |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. paint chipping on dry goods shelving. replace. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at make lines have deep dark scoring. replace |
| 2017-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p baked beans holding below 135f in hot box. cdi - beans reheated to 165f+. |
| 2017-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf small plastic pans with heavy build up stored as clean. cdi - all pulled to dish area for processing. |
| 2017-04-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wet napkin in handsink by breading station. cdi - discarded. |
| 2017-01-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at handsink near chicken breading station. cdi - restocked during the inspection. |
| 2017-01-30 |
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 of crumbs and food debris in hot cabinet. |
| 2017-01-30 |
45 |
4-501.11 maintain equipment in good repair. paint chipping on dry goods shelving. replace. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at make lines have deep dark scoring. replac |
| 2017-01-30 |
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. broken floor tiles and grout missing between floor tiles. repair as needed. improvement |
| 2016-08-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee's bottled water stored above facility food in walk in freezer. cdi - discarded. 6-303.11 lighting intensity shall meet code requirments |
| 2016-08-16 |
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. broken floor tiles and grout missing between floor tiles in front of chicken breading s |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dark build up in gasket of low cooler door. cdi - cleaned during the inspection. |
| 2016-08-16 |
45 |
4-501.11 maintain equipment in good repair. paint chipping on drying rack shelving. repaint or replace. |
| 2016-08-16 |
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 green beans and baked beans cooling with lids on in walk in cooler. cdi - discarded |
| 2016-08-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p green beans and baked beans cooling from room temp for 4.5 hours; still above 45f. cdi - both discarded. |
| 2016-04-13 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p non-continuous cooking procedures for par-cooked chicken tenders say the tenders must be labeled par-cooked in step 2; tende |
| 2016-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2016-04-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered emplyoee drink stored on prep counter. cdi - drink lided and relocated. |
| 2016-04-13 |
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. broken floor tiles and grout missing between floor tiles in front of chicken breading s |
| 2016-04-13 |
45 |
4-501.11 maintain equipment in good repair. split gasket on bottom door of reach in freezer. replace. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards are make line have heavy dark sc |
| 2016-01-07 |
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. dark build up on wall behind dry goods rack to the right o |
| 2016-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor build up on handles of equipment such as microwaves and reach in coolers. clean all. |
| 2016-01-07 |
45 |
4-501.11 maintain equipment in good repair. split gasket on bottom door of reach in freezer. replace. |
| 2016-01-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food pans stored as clean with sticker residue. cdi - pans with sticker residue sent to dirty dish area to be processed. recomended that facility try using a w |
| 2015-10-09 |
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. dark build up on wall behind dry goods rack to the right |
| 2015-10-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster lid broken and standing next to dumpster on ground. contact solid waste service provider and request a repair or replacement of dumpster. |
| 2015-10-09 |
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. measuring scoops in pans of shredded cheese stored with handles contacting chees |
| 2015-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food pans stored as clean with sticker residue. cdi - pans with sticker residue sent to dirty dish area to be processed. recomended that facility try using a w |
| 2015-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding at 113 f. cdi-item was voluntarily discarded per brand standard and new mashed potatoes were made at proper temp. |
| 2015-07-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed wire fryer racks stored with food debris on them, as clean. clean. |
| 2015-07-13 |
45 |
. 4-501.11 maintain equipment in good repair. observed gaskets split on reach in cooler, taco hot holding unit, and on taco prep unit. repair. |
| 2015-07-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors near and under fryer and wall in chicken cooler in need of repair. observed wall behind storage rack with build up. |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple gaskets in facility with black build up. also, observed spaces between soda nozzles to have black build up. clean. |
| 2015-01-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed black residue on the interior of both ice shutes at the soft drink machines. cdi- both ice shu |
| 2014-08-07 |
39 |
general comment: 4-901.12 wiping cloths, air drying location - c. observed one wet wiping cloth being stored on the food prep table. |
| 2014-02-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed a torn gasket on the reach in cooler beneath the fries hot holding table. |
| 2014-02-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed pans wet stacked in the dry dish area. cdi by instruction. |
| 2014-02-11 |
6 |
2-301.14 when to wash - p. observed food employee change gloves without a handwash in between. cdi by instruction- employee removed his pair of gloves, washed his hands, and donned on a new pair of gloves. |
| 2013-11-25 |
14 |
all food contact surfaces shall be clean to sight and touch. observed black residue on the nozzle of the dr. pepper dispenser. cdi- nozzle was removed and properly sanitized. |
| 2013-11-25 |
45 |
all equipment shall be maintained in a state of good repair. observed torn gaskets on the interior of the reach in freezer and the reach in coolers. |
| 2013-11-25 |
42 |
all utensils shall be dried in a way that prevents wet stacking. observed food bins stacked wet in the clean dish area. cdi by instruction. |
| 2013-11-25 |
8 |
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. |
| 2013-07-01 |
47 |
non food contact surfaces shall be clean to sight and touch. observed food residue build up on the gasket of the reach in cooler beside the cash register. |
| 2013-07-01 |
14 |
food contact surfaces shall be clean to sight and touch. observed one employee put a pot in the dirty dish bin. the employee then proceeded to reach in the bin to re use the pot and and explained that he was only putting the pot in the dirty dish bin temp |
| 2013-07-01 |
8 |
all handwashing sinks shall be supplied with a handwashing sign. observed no handwashing sign(s) at the handwashing sinks in the kitchen and no handwashing sign in the mens bathroom. r. cdi- handwashing sigsn were given to pic. |
| 2013-05-08 |
34 |
a thermometer shall be provided for all refidgeration units in order to ensure that all temperatures of food are holding correctly. observed no thermometer in the reach in cooler. |
| 2013-05-08 |
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 no employee handwashing sink at the back sink in the kitchen and i |
| 2013-05-08 |
45 |
equipment shall be maintained in a state of good repair. observed torn gaskets on the reach in coolers underneath the prep unit. |
| 2013-05-08 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |