| Violation Date |
Code |
Description |
| 2019-01-25 |
48 |
general comment: 5-103.11(b) provide sufficient hot water to meet the peak hot water demands. -pf - observed hot water measuring 117 degrees f when first measured at tap. hot water temperature adjusted and increased while on-site and now unit providing ho |
| 2019-01-25 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed some boxes of food stored on ground in walk in freezer. pic stated recent delivery made. observed some bread stored near hand washing sink under disposable towel dispenser. |
| 2019-01-25 |
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 several salads recently portioned and cooling in covered containers in f |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed ice cream mix holding at 55 degrees f from approximately 6 am in morning according to pic in ice cream machine. cdi, ice cream mix voluntarily discarded by pic. 1st inspection |
| 2019-01-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed condiments stored at handwashing sink behind front counter and in front of handwashing sink in kitchen. cdi, items removed from handwashing sinks to provide a |
| 2018-07-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 1 wet wiping cloth used to stabilize cutting board. improvement made since previous inspection. |
| 2018-07-09 |
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 recently prepared wraps and salads placed in covered containers located |
| 2018-07-09 |
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 - observed 2 containers of cooked chicken date marked 7/11 as prep date. cdi, chiken voluntarily discarde |
| 2018-07-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken box with commercial packaging open stored with ready to eat foods in walk in freezer. cdi, foods relocated for proper storage. |
| 2017-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the counter near the grill area. cdi-the drink was removed. |
| 2017-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight buildup on the tomato slicer and one pan. cdi-the items were brought back to the 3-compartment sink for proper washing, rinsing, and sanitizi |
| 2017-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on the counters upon entrance to the kitchen. cdi-the cloths were removed. |
| 2017-12-28 |
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 observed lettuce and spring mix cooling in the top portion of the salad flip top |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the floors of the walk in freezer. have swept. |
| 2017-12-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaks coming from the plumbing underneath the 3-compartment sink. manager stated they already have a maintenance order for a replacement. |
| 2017-10-12 |
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 the lettuce cooling in large containers where it is not allowing the pro |
| 2017-10-12 |
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 the incorrect date labels on the shredded chicken in the walk in cooler. the date was stat |
| 2017-10-12 |
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 observed the lettuce not cooling adequately in the walk in cooler. the product did not drop in temperature between 9:30am and |
| 2017-05-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming from underneath the far right compartment of the 4 compartment sink. have repaired. |
| 2017-05-23 |
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 the bisquit baking sheets not being properly sanitized due to |
| 2017-05-23 |
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 the incorrect date on two containers of shredded chicken. the chicken was cooked and cooled yesterday but was shredded today. th |
| 2017-05-23 |
14 |
4-701.10 food contact surfaces and utensils. equipment food-contact surfaces and utensils shall be sanitized. observed the bisquit baking sheet pans not being sanitized after washing and rinsing due to the degradation of the equipment. equipment must be |
| 2017-02-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken soup that had just been placed into the hot hold well at 157. once the soup has been properly reheated, cold chicken is added to the produ |
| 2017-02-03 |
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 noted for the grav |
| 2017-02-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-all stacked pans were unstacked to allow for the pans to finish air drying. |
| 2017-02-03 |
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 lettuce cooling in the walk in cooler with tightly covered lids. cdi-th |
| 2017-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the lowboy reach in freezer. cdi-the freezer was properly cleaned and sanitized. |
| 2017-02-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight leak at plumbing underneath the 3-compartment sink. have repaired. |
| 2016-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on over head shelving for dust build up. |
| 2016-10-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0 pts - observed employee with bracelets on both hands. |
| 2016-10-19 |
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 - 0 pts - observed product on the line dated with date of prep rather than date of initial cook. |
| 2016-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - observed chicken nuggets read 124-127f on the line. observed chicken bites for promotion packed and ready to go reading 126-131f. cdi - nuggets on line were voluntarily disca |
| 2016-10-19 |
17 |
no violation noted: discussion of proper reheating procedures for chicken soup3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - chicken soup broth is being reheated on the stove top then placed in w |
| 2016-10-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed chicken prep employee going from raw chicken prep to working with clean equipment with out removing both gloves and washing hands. it is not effecti |
| 2016-06-15 |
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 floor grout in the kitchen area. re-grout the floor as needed. |
| 2016-06-15 |
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 containers cooked chicken nuggets in walk in cooler and diced chicken in |
| 2016-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage, egg, and chicken burrito at less 135 f in the heated drawer. cdi- burrito' s voluntarily discarded. |
| 2015-12-30 |
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 containers of lettuce in walk in cooler and diced chicken in small prep u |
| 2015-12-30 |
45 |
4-501.11 maintain equipment in good repair. observed metal flap on bagel toaster shredded and metal pieces splintered. must repair to prevent the possibility of metal fragments entering the food. |
| 2015-12-30 |
54 |
6-305.11 designation-dressing areas and lockers - c:discontinue storing personal items(empty cup) on prep cooler. cup was empty. |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean bottom of raw chicken cooler. spillage from chicken thawing. fryer baskets observed with carbon build up. manager stated baskets are cleaned every 7 ho |
| 2015-01-26 |
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 nuggets cooling in a deep container with lid on in prep cooler. cdi - pic |
| 2014-10-03 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. air thermometer shall be located in the warmest part of the cold holding unit and located to allow easy viewing of the temperature display. observed thermometers |
| 2014-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheese at 50f and cut lettuce at 47f in the cold holding units. do not stack so much in these cold wells. cdi - excess returned to other refrigeration to cool. |
| 2014-02-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer between uses. observed wet wiping cloths stored on the counters between uses. cdi. |
| 2014-02-21 |
31 |
3-501.15 cooling methods - pf. the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed 3 containers of chicken which were still within their cooling window in tig |
| 2014-02-21 |
26 |
7-102.11 common name-working containers - pf. working containers of chemicals shall be labeled with the common name. observed soapy water stored in a bucket labeled sanitizer. cdi. |
| 2013-06-18 |
42 |
4-901.11 ensure utensils are properly air dried before stacking. observed pans stacked wet. |
| 2013-06-18 |
31 |
3-501.15 use approved cooling methods to ensure food is cooled within cooling parameters. observed lettuce and tomatoes prepared today in top cold hold. properly cool these foods to 45f or below before placing in top cold hold. staff rotated so these food |
| 2013-06-18 |
19 |
3-501.16 hot held foods shall be held at 135f or higher. observed breakfast rolls in hot drawer at 131f. staff voluntarily discarded. |
| 2013-06-18 |
14 |
4-501.114 sanitizer shall be at approved concentrations. chlorine sanitizer shall be 50-200ppm. observed 2 visibly soiled sanitizer buckets; with one below 50ppm chlorine. staff discarded and refilled.observed sanitizer that had been mixed for use in all |
| 2013-06-18 |
6 |
2-301.14 hands must be washed before donning gloves and between gloves changes. observed employees don gloves without washing hands. corrected through instruction. |