| Violation Date |
Code |
Description |
| 2019-01-17 |
54 |
6-303.11 intensity-lighting - c provide proper lighting to food storage areas. observed low light level in walk in cooler. |
| 2019-01-17 |
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. linoleum floor in walk in freezer has damage near entrance needs repair/ replacing soon |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed a number of foods 43-49 degrees on make table see temp chart. veggie patty and grilled ckn patty that were placed on make table approx. 3 hrs earlier, were observed at 49 degree |
| 2019-01-17 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not acertified food protection manager. |
| 2018-11-21 |
54 |
6-303.11 intensity-lighting - c provide proper lighting to food storage areas. observed low light level in walk in cooler. |
| 2018-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler vent fan leaking, water being caught in a tub. needs repair. |
| 2018-11-21 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf owner said thermometer on meat table is broken. needs repair or replacing. cdi- pic placed stem thermometer in cold well to monitor temps until it can be serviced. |
| 2018-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey, chicken breast, and roast beef in make table at 51. pic said food had been left on counter before placing in make table. cdi- items voluntarily disposed of by pic as the |
| 2018-11-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee properly washing hands but turning off faucet with bare hand, not using a paper |
| 2018-11-21 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not acertified food protection manager. |
| 2018-06-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0 ppm in 3 comp sink. cdi- sanitizer remade to proper strength. |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled ckn in make table at 53 degrees for approx. 1 hr according to pic. cdi- chicken moved to walk in cooler to rapidly chill. (repeat) points not doubled as there was only o |
| 2018-06-11 |
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 wearing a couple rings with designs. |
| 2018-06-11 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not acertified food protection manager. |
| 2018-06-11 |
54 |
6-303.11 intensity-lighting - c maintain sufficient lighting in food storage areas. observed walk in cooler with low light level, need brighter lighting in walk in. |
| 2018-06-11 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed men's restroom fixtures: sink, commode, mirror, etc. needing better cleaning. |
| 2017-10-24 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's jacket and hat stored on the dry storage shelf. |
| 2017-10-24 |
49 |
repeat violation 5-205.15 maintain a plumbing system in good repair. - observed the handle on the hot missing on the 3 compartment sink. replace handle. |
| 2017-10-24 |
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 eggs, egg whites and spinach cooling in the walk in cooler |
| 2017-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed eggs, egg whites and spinach above 45f on the prep line. cdi - items were placed in the walk in cooler to cool; see temperature chart.a reminder: all cold foods must be held |
| 2017-10-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a wiping cloth stored in the hand sink on the prep line. cdi - cloth was removed. |
| 2017-10-24 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2017-05-30 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs holding at 111f. cdi - meatballs were reheated to 180f. |
| 2017-05-30 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-05-30 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed the hot faucet at the 3 comp. sink missing a handle. replace handle. |
| 2016-12-02 |
53 |
general comment 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed duct tape on the floor by the front handsink and on the floor in the walk in cooler. remove duct tape so |
| 2016-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs in the hot hold unit at 117f. cdi - meatballs were reheated to 173f. |
| 2016-12-02 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified |
| 2016-05-16 |
1 |
.2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried tomato on tomato slicer stored as clean on the drying rack. cdi by wash, rinse, and sanitize. |
| 2016-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg and egg whites stored in display cooler > 45f. pic stated that food items had been in cooler since morning. cdi by voluntary discard. observed paper stored on bottom of the |
| 2016-05-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken hot water faucet handle on food prep sink. repair. |
| 2016-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked plastic pans on the drying rack. |
| 2015-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep table. |
| 2015-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet on shelf above 3 compartment sink. |
| 2015-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed coffee stored directly under plumbing of handsink in customer service area. |
| 2015-12-07 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site. |
| 2015-06-09 |
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.dust wall behind the drink machine. |
| 2015-06-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed no hot water handle on the prep sink today. |
| 2015-06-09 |
14 |
•4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on drink and tea nozzles today- wash, rinse, and sanitize daily to avoid this.observed build up on the ice chute today.all corrected du |
| 2015-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved drink nozzles being rinsed off in the handsink today- corrected by taking them to the 3 comp. sink to be washed, rinsed, and sanitized. |
| 2015-06-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite today. |
| 2014-11-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. no other employees present during inspection. |
| 2014-11-24 |
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 being worn during food prep. |
| 2014-11-24 |
49 |
5-205.15 maintain a plumbing system in good repair. -p. observed broken hot water faucet handle at prep sink in kitchen allowing for hot water to not be available. cdi - owner will place service call for faucet. |
| 2014-06-23 |
20 |
observed eggs stored on make line at >45f today. store tcs foods at 45-41f or less. racks taken from under eggs to give them more direct contact with cold pan to correct.3-501.16 |
| 2014-06-23 |
14 |
observed >400ppm quat. sanitizer today in the 3 comp. sink and spray bottle. diluted down today to correct. spoke with pic about the need to correct this asap.4-501.114 |
| 2014-06-23 |
1 |
observed no certified pic today oniste. pic must have passed an ansi approved, proctored manager's food safety exam.2-102.12 |
| 2013-11-13 |
26 |
7-102.11 common name-working containersobserved an chemical in a spray bottle today that was not labeled. discarded today during inspection.7-201.11 separation-storagekeep chemicals stored below and/or seperate from all food, food contact surfaces, clean |
| 2013-11-13 |
19 |
. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved meatballs and chicken stored on the steam table today at <135f. reheated to 165f during inspection to correct. be sure meatballs are ho |
| 2013-11-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed build-up on 3 of the 8 drink nozzles today. be sure that these are washed, rinsed, and sanitized daily |
| 2013-11-13 |
6 |
2-301.12 cleaning procedurewhen washing hands, be sure to turn off water with a papertowel rather than using bare hands as observed. |
| 2013-11-13 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-06-27 |
43 |
. 4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- keep single-use articles stored behind sneeze guard to pretect them from contamination-observed deli wraps and gloves stored on top of the display unit |
| 2013-06-27 |
42 |
4-901.11 equipment and utensils, air-drying required airdry pans before stacking them. observed pans stacked wet today. |
| 2013-06-27 |
47 |
4-602.13 nonfood contact surfaces- clean yellow cabinet doors. |
| 2013-06-27 |
1 |
2-102.12 certified food protection manager pic(person-in-charge) must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |