| Violation Date |
Code |
Description |
| 2019-01-07 |
53 |
6-501.12 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 attachm |
| 2019-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris buildup on walk in cooler gaskets, and prep cooler gaskets. ensure to clean more frequently. repeat. |
| 2019-01-07 |
45 |
4-501.11 maintain equipment in good repair.comment: observed racks in the front reach in freezer beginning to rust. observed ambient temperature of the front low boy prep cooler at 42f. please ensure the cooler is properly functioning so that it can provi |
| 2019-01-07 |
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/pfobserved time no properly documented |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pcomment: observed egg wash at the grill at 47f. observed country ham holding at 45f in the low boy cooler. the country ham was moved into the walk in cooler until the cooler is looked at |
| 2019-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pcomment: observed quaternary sanitizer at 100ppm of quaternary ammonia at the three compartment sink. the quaternary sanitizer was filled in the sink earlier this mornin |
| 2019-01-07 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfthe back handsink was not properly working at the time of the inspection. hot water was not being provided at |
| 2019-01-07 |
6 |
2-301.15 only wash hands in handwashing sink. -pfobserved food employee wash hands in the produce prep sink. ensure that hands are always washed at a handwashing sink to prevent contamination. cdi, the employee was instructed to wash his hands in handwash |
| 2018-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on dry storage shelving and shelving above three compartment (minor flour residue over 3 compartment). overall much improvement with re |
| 2018-07-27 |
45 |
4-502.11(a) maintain utensils in good repair.4-501.11 maintain equipment in good repair.observed shelving in reach in units starting to corrode and rusted. make sure to keep in good repair.observed utensils and cooking equipment stained, damaged or in dis |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese cold holding in flip top unit above 45 degrees. cdi product was discarded. no points deducted as a whole all cold holding was in compliance.just a reminder that all cold |
| 2018-04-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed at the 3 compartment sink (equipment soaking) and two sanitizer buckets reading 0 ppm for quat sanitizer. cdi pic changed out buckets and vat at 3 compartment |
| 2018-04-12 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed food employee proceeding to open a can that was significantly dented. cdi food employee stopped and can |
| 2018-04-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when workin |
| 2018-04-12 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces that are exposed to splash, spillage, or other food soiling shall constructed of a corrosion-resistant, nonabsorbent and smooth material. observed food establishment using cardboard to line sh |
| 2018-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris and build-up in reach in units and shelving for dry storage. make sure to increase cleaning frequency. repeat |
| 2017-11-30 |
53 |
6-501.12 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 attachm |
| 2017-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.some build up on the bread toaster today and on the underside of steam cover. clean tea rolling cart and missed walk in racks. |
| 2017-11-30 |
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 some build up on the airdry racks today.keep ice bucket holder clean. |
| 2017-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed two buckets that were <150ppm. refilled so the quat in the buckets were between 200-400ppm. |
| 2017-11-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed 3 employees today with no hairnets, hats or restraints on. |
| 2017-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved pork chops holding at <135f today- cdi discarded. |
| 2017-11-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno papertowels were present at the back handsink- cdi supplied during inspection. |
| 2017-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken at main hh line holding temperature below 135f. cdi, pic voluntarily disposed of chicken. ensure food for hot holding is kept at 135f or above. |
| 2017-09-13 |
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 coleslaw made more than 24 hours previous to inspection without date mark. pic stated coleslaw was made on 9/12. small containers o |
| 2017-09-13 |
39 |
< 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on tables, not in sanitizer between uses. |
| 2017-09-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors. -repeat |
| 2017-09-13 |
53 |
6-501.12 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 buildup of dust, debris and dark mildew like sub |
| 2017-09-13 |
47 |
4-602.13 nonfood contact surfaces - c observed shelving throughout facility in need of cleaning, specially in coolers. observed build up on dust and debris on floors in walk in coolers. -repeat |
| 2017-08-30 |
20 |
3-501.16 (a)(b) potentially hazardous food shall be maintained at 45f or below if intended to cold hold. (p) observed milk at under counter cooler above 45f observed pasteurized eggs from carton also above 45f at cook line. cdi, pic discarded both milk an |
| 2017-08-30 |
6 |
|2-301.14 food employee shall clean hands and exposed portions of arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, after touching bare human parts other than clean hands and clean exp |
| 2017-08-30 |
8 |
6-301.12 each hand washing sink or group of hand washing sinks shall be provided with individual disposable towels or approved drying provision. pf observed no paper towels at hand sink in front near drive through. cdi, paper towels provided by pic. ensur |
| 2017-08-30 |
13 |
3-304.15(a) single use glove shall be used for only one task such as working with ready to eat foods or with raw animal products and used for no other purpose, and discarded when damaged or soiled, or when interruption occurs in operation. (p) observed fo |
| 2017-08-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than 4 ho |
| 2017-08-30 |
16 |
3-401.11 (a)(3) poultry cooked from raw shall be cooked to heat all parts of food to 165f or above for 15 seconds. p observed fried chicken breast at 157f the first time it was dropped in to frier, as final cook temperature. cdi, food employee returned c |
| 2017-08-30 |
17 |
3-403.11 (c) ready to eat foods from commercially processed or from intact package from food processing plant, shall be heated to a temperature of at least 165f for hot holding. observed mac & cheese headed for hot holding from sealed bag. mac and cheese |
| 2017-08-30 |
4 |
2-401.11 (b)(3) food employee may drink from a closed beverage container if container is handled to prevent contamination of exposed food; clean equipment, utensils; and unwrapped single service and single-use articles. observed employee drink stored on s |
| 2017-08-30 |
21 |
3-501.17 tcs foods prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be discarded, consumed on premises, sold or discarded. food held at 41 or below may be held for a maxim |
| 2017-08-30 |
38 |
2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. including medical info jewelry on arms and hands. 2-402.11 food employees shall wear hair restraints such as hats, hair covering or nets, t |
| 2017-08-30 |
42 |
4-901.11 after cleaning and sanitizing, equipment and utensils shall be air dried. observed pans stacked wet. |
| 2017-08-30 |
43 |
4-904.11(a) single service and single use articles shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces is prevented. observed single service cups stored outside of sleeve, t cash register, at customer ordering |
| 2017-08-30 |
47 |
4-602.13 nonfood-contact surface of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build up of residue on shelving throughout facility.. |
| 2017-08-30 |
49 |
5-203.14 plumbing system shall be installed to preclude backflow of solid, liquid, or gas contaminant into the water supply system out each point of use at the food establishment, including on a hose bibb if hose is attached or on a hose bibb if hose not |
| 2017-08-30 |
52 |
5-501.113 receptacle and waste handling units for refuse, recyclable and returnable shall be kept covered with tight fitted lids or doors if kept outside establishment. observed open door of dumpster. ensure doors are kept closed. |
| 2017-08-30 |
35 |
3-302.12 working containers holding food or food ingredients that are removed from original package for use in establishment, that are not easily identifiable such as pasta, shall be identified with common name of food. observed two working containers wit |
| 2017-04-20 |
20 |
observed lettuce holding at >45f today- pushed down below the cold line today where it began chilling down.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-04-20 |
33 |
'observed mac and cheese thawing in standing warm water- put into refrigerator to correct.3-501.13 use approved thawing methods such as refrigeration, cooking process, microwave, or continually running/draining cold water. |
| 2017-04-20 |
16 |
observed a breast piece that did not reach 165f in all parts today- dropped again to reach >165f to correct. discussed with staff the need to drop big pieces in the oil first, temp big pieces in multiple parts of the piece to ensure it is cooked through. |
| 2017-04-20 |
39 |
observed santiizer bucket at <150ppm. all refilled with 200-400ppm quat to correct.discussed with staff the need to saturate clean rags in quat. before placing into buckets to rinse out chlorine that they were laundered with. also, fill buckets with en |
| 2017-04-20 |
47 |
observed build up on walk in fan, under the customer drink area, and milk crates in the walk in cooler. |
| 2017-04-20 |
54 |
observed a broken light shield in the walk in freezer- remove broken glass today and provide a new shield.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-04-20 |
42 |
observed dishes stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-12-23 |
8 |
observed no papertowels at the back handwash sink- resupplied during inspeciton.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-12-23 |
54 |
observed light shield in walk in freezer broken.,6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-12-23 |
47 |
observed build up on the walk in racks.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-23 |
42 |
observed build up on clean dish racks and on the ice bucket storage holder.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-12-23 |
26 |
observed degreasor labeled as sanitizer- discarded.observed bathroom cleaner stored on a kithcen counter - moved to designated chem. storage to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf7-201.11 store |
| 2016-12-23 |
20 |
observed liquid egg stored at >45f today. ice added to product to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-23 |
19 |
observed some items on the steam table holding at 165f during inspection,.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-12-23 |
16 |
observed chicken breast not reach 165f or more- chicken dropped again to achieve >165f today. be sure staff temps chicken as discussed.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedu |
| 2016-08-04 |
53 |
6-501.12 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 grease and food buildup behind the fryers on th |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the storage racks above the 3-comaprtment sink. needs cleaning. |
| 2016-08-04 |
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 pans stacked wet on the clean equipment rack. have equipment fully air dried prior to stacking and storing. |
| 2016-08-04 |
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 handle to the flour scoop stored in the flour. cdi-the handle was move |
| 2016-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth sitting on counter at biscuit station. cdi-the cloth was removed and placed into a sanitizer bucket. |
| 2016-08-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice sitting in handwash sink next to the biscuit station. cdi-spoke to pic about only using the handwash sink for handwashing. |
| 2016-05-11 |
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 enter kitchen, and use hand sanitizer instead of properly washing hands. hand sa |
| 2016-05-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple bottles of sauces that are not labeled. all working containers need to be labeled with the common name of the f |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths sitting on counters tops when not in use. cdi-the cloths were moved to a red sanitizer bucket with the correct concentration. |
| 2016-05-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a drop pan sitting on top of blanched french fries near fryers. food shall only contact surfaces of equipment and utensils that are cleaned an |
| 2016-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black residue where the black lid of the ice machine meets the blue lid of the ice container. needs cleaning. |
| 2016-05-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed sandwich prep cooler cutting board with deep cuts and yellowing stains. needs resurfacing or replacing. |
| 2015-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed cutting bosard with deep cuts & stains. gave instruction. |
| 2015-11-30 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed employee wash out wiping cloth in handsink. gave instruction. |
| 2015-07-02 |
45 |
4-501.12 cutting surfaces - c cutting boards must not have deep cuts or stains. observed several marred cutting boards. gave instruction to replace as needed.4-101.19 nonfood-contact surfaces - c nonfood-contact surfaces of equipment that are expose |
| 2015-07-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed minor wet stacking. separated for proper drying. |
| 2015-07-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed slight biofilm inside ice machine. gave instruction to provide a 3-step cleaning. |
| 2015-01-28 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed black flecks fall into ice when ice machine shield was wiped. employee used a clean sanitizer rag to wipe the top of the shield and they scooped the top layer of the |
| 2015-01-28 |
4 |
2-401.11 eating, drinking, or using tobacco may not be conducted in areas where food or utensils may be contaminated. observed employee donuts stored above single service items by drive thru window. relocated to berak room. |
| 2015-01-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee go to put on gloves without first washing hands. stopped, educated and employee complied. |
| 2015-01-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. -p observed chicken fried with chicken breasts only hitting 154f. reheated to 184+f immediately. |
| 2015-01-28 |
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 tphc procedure for blanched fries is |
| 2015-01-28 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed floor damage at back door. repair. |
| 2014-07-24 |
38 |
2-302.11 maintenance-fingernails - pf observed staff members working with food who have nail polish. if a food handler has nail polish or artificial nails, they must wear a glove at all times of food or beverage handling. -cdi staff members put on glov |
| 2014-07-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed in-use tea urn nozzles and soda nozzles to be soiled. -cdi items were removed for cleaning. -repeatobserved hot water in the dishwashing basin to be at 8 |
| 2014-04-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed wooden rolling pin to have a large split in it making it not smooth and easily cleanable. replace this item with one that is in good repair, smooth and easily cleanable. |
| 2014-04-17 |
39 |
3-304.14 wiping cloths, use limitation - c observed soiled wiping cloth left on shelf. in-use wiping cloths shall be put into the buckets of proper sanitizer. if the cloth is not to be used any further, it must go into the dirty linen. |
| 2014-04-17 |
38 |
2-303.11 prohibition-jewelry observed staff member working with open food while wearing a watch on the wrist. no items may be worn below the elbow except for simple metal band rings with no cut-out, gems, or in-lays |
| 2014-04-17 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed in use tea urn in the customer self service area to be without a lid. tea urns in the customer area must have a lid. -cdi lid was provided. |
| 2014-04-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed in-use tea urn nozzles to be soiled. -cdi items were removed for cleaning. |
| 2013-12-30 |
38 |
2-303.11 prohibition-jewelry observed staff member working with open food while wearing a ring with a gemstone. no items may be worn below the elbow except for simple metal band rings with no cut-out, gems, or in-lays. |
| 2013-12-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency observed in-use can-opener blade badly soiled. wash, rinse, and sanitize all food contact surfaces within four hours of their first use. -cdi item was removed for cleaning. |
| 2013-08-01 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved items to be wet stacked. items must air dry. do not wet stack items, do not towel dry items. |
| 2013-08-01 |
37 |
3-307.11 miscellaneous sources of contaminationobserved condensation dripping from the top of a stand-up refrigeration unit. observed a discharge from the cooler unit in the walk-in freezer. ensure that these discharges do not drip on the food items. o |