| Violation Date |
Code |
Description |
| 2018-08-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door of dumpster open.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenanc |
| 2018-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on cold drawers. |
| 2018-08-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting surfaces with deep scoring and fraying.4-501.11 maintain equipment in good repair. observed broken gaskets on reach in cooler and dama |
| 2018-08-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service cups stored on floor of prep area. |
| 2017-12-12 |
47 |
repeat: 0.5 pts. -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed at cook/fry area and dry storage area. improvement noted. |
| 2017-12-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - 1 pt. - observed cutting board stored on shelf with deep cuts. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pit |
| 2017-12-12 |
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 - 0.5 pts. observed employee cook peppers, take off the grill, and place directly i |
| 2017-12-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2 pts. - observed certified food protection manager not present. |
| 2017-07-24 |
21 |
general comment: 0 pts.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. -pobserved a container of ranch dated 6/18 out of compliance with 7 day date mark. cd |
| 2017-07-24 |
22 |
repeat: 2 pts.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 2 days missing |
| 2017-07-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - 1 pt.observed 3 bottles of degreaser not labeled and stored at handsink. cdi: bottles labeled during inspection and relocated to designated chemical area.7-201.11 s |
| 2017-07-24 |
47 |
repeat: 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on floor fan stored closest to drive thru.observed cleaning needed on cook line surfaces and inside both grill cooler dr |
| 2017-07-24 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed bleach sanitizer bucket at 0ppm on cook line. cdi: corrected to proper concentration.observed wiping cloths laying on counter not in use. |
| 2017-07-24 |
37 |
general comment: 0 pts.3-307.11 protect food from contamination sources not specifically noted by code.observed rolled down bags of open dry goods at back of kitchen area. |
| 2017-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed bleach sanitizer with wiping cloths stored in sanitizer being held at 0ppm. cdi: sanitizer changed out and corrected to 50ppm during inspection. |
| 2017-02-08 |
8 |
general comment:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from handsink at back area. cdi: by restocking. |
| 2017-02-08 |
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 scoops for ice cream being stored in room temperature water. cdi: water d |
| 2017-02-08 |
22 |
repeat: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 for blanched fri |
| 2017-02-08 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on cooking equipment surfaces, shelving inside walk-in cooler, floor fans, and fan cover inside walk-in cooler. |
| 2017-02-08 |
53 |
repeat: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 floors behind cooking equipment and in bac |
| 2017-02-08 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed torn gaskets on prep cooler. |
| 2016-10-12 |
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 damage tile and walls throughout facility, facility has repaired walls in the |
| 2016-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surface debris on equipment in the grill area and dry storage racks. |
| 2016-10-12 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed holes/gaps in the rear door. facility has repaired doors but some gaps still remain, insure that the remaining gaps are sealed. |
| 2016-10-12 |
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 time not written on the bla |
| 2016-10-12 |
14 |
4-601.11(e) interiors of equipment such as ice machines shall be cleaned at such a frequenc y that precludes the build up of debris/residue. observed slight build up of brown residue around the large ice machine chute.4-601.11(a) equipment food contact s |
| 2016-06-22 |
39 |
h3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wiping cloths stored outside of sanitizer in the prep area. insure that when wet wiping cloths are returned to the buckets. |
| 2016-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three unlabelled chemical bottles during inspection. insure that bottles of chemicals are kept labelled as to their contents. cdi by pic labelling items. |
| 2016-06-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door has a large gap underneath the door, large enough to allow pest entry into the establishment. insure that the door is repaired such that the gap is reduced or removed |
| 2016-06-22 |
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 wall and floor damage in the rear storage areas, observed wall damage behind w |
| 2016-02-29 |
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. observed floors and rear areas behind equipment in need o |
| 2016-02-29 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips at time of inspection. facility uses chlorine sanitizer and must have a testing kit. verification required by 3/8/16. |
| 2016-02-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door open during inspection, observed rear door with gap between the floor, which will allow insects entry. |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomato and chicken wings at temperatures above 45f. items left out of prep cooler. cdi by pic cooling items back to 45f. insure tcs foods that are cold holding are kep |
| 2016-02-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at beginning of inspection at the front handsink. items provided by pic. insure handwash stations are stocked with paper towels. |
| 2016-02-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified persons present. |
| 2015-10-01 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed grilled onions being cooled in a prep flip top unit. unit is not adequately able to cool items, cool items in the walk in cool |
| 2015-10-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed numerous spray bottles of chemicals unlabelled at time of inspection. cdi by employee labelling. |
| 2015-10-01 |
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 squeeze bottles of condiments unlabelled at time of inspection. label all squeeze bottles and spice shakers. |
| 2015-10-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic at time of inspection without food manager certification. |
| 2015-10-01 |
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 utensils stored in a soiled bus tub. utensils were removed by pic. |
| 2015-10-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces of racks and bus tubs collecting food residue. |
| 2015-10-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored outside of sanitizer buckets during inspection. insure that wet wiping cloths are stored in sanitizer solution when not in use. |
| 2015-04-01 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-04-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink on front line needing to be accessed from side due to placement of ice cream cooler. remove side splashguard or relocate ice cream cooler for adequat |
| 2015-04-01 |
13 |
| 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw unfrozen chicken stored directly above bread in reach in freezer. cdi chicken was removed.3-304.11 food contact with equipment and utensils - p. observed bulk dry goods st |
| 2015-04-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans, heated cake press, container lids and various items stored as clean with food debris. items were moved to dish area or will be moved to storag |
| 2015-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fries being stored at room temperature. fries were at 62f. cdi spoke with operator about holding fries on tphc. verification required. |
| 2015-04-01 |
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 several bags of slaw, lettuce and chicken wings in need of date marking. cdi items labeled. 3-501.18 discard the food requiring d |
| 2015-04-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility has expanded menu to include breakfast. observed breakfast menu without consumer advisory reminder and |
| 2015-04-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer. repeat violation. verification required. |
| 2015-04-01 |
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 several working containers of oils, spices and shakers not labeled. |
| 2015-04-01 |
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 cooked potatoes cooking tightly stacked in container tightly covered. |
| 2015-04-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed towels on surfaces on front line and in back kitchen area. reeat violation. |
| 2015-04-01 |
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 cups used as scoops stored in bulk dry containers. cdi cups removed. |
| 2015-04-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups and various single service items stored on floor throughout facility. |
| 2015-04-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed ice cream chest freezer used for the storage of potentially hazardous items. operator must provide documentation stating |
| 2015-04-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food and grease buildup on equipment ledges, henges, gaskets and shelves throughout facility. |
| 2015-04-01 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed handsink at front line without cold water. ehs was unable to properly wash hands due to extremely hot water. verification required. |
| 2015-04-01 |
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. observed walls around and floors under equipment in need |
| 2015-04-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed 3 exterior doors propped open upon entry. provide fly fan, screen or keep all exterior doors closed. |
| 2014-12-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked chicken wings and open can of red peppers without dates. cdi by dating or discarding. |
| 2014-12-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed employee handle raw meat then change gloves without washing hands. cdi by having employee wash hands and put on new gloves before continuing. |
| 2014-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverages on prep table in back area and on prep table on front line. observed covered beveraged stored on shelf above prep area on front |
| 2014-12-04 |
8 |
5-205.11 maintain clear access to handsinks. observed handsink on front line needing to be accessed from side due to placement of ice cream cooler. recommend to remove side splashguard or relocate ice cream cooler for easier acdess. |
| 2014-12-04 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. ensure all utensils such as knives, cutting boards, fry bowls etc. are washed, rinsed and sanitized at a minimum of every 4 hours. unsure if utensils were being washed as freq |
| 2014-12-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. facility currently partially cooks chicken wings; cools and then reheats per order. current first cooking step may get wings to 1 |
| 2014-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed three spray bottles of cleaners without labels. cdi by labeling.7-207.11 store labeled, employee medications to prevent contamination. observed first aid ite |
| 2014-12-04 |
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 ice cream scoops stored in container of water. |
| 2014-12-04 |
34 |
4-302.12 provide a thin probe thermometer for accurate measure of thin foods. observed facility has only a dial stem thermometer. thin probe thermometer needed for taking temperatures of thin burgers and chicken wings. obtain by next inspection. |
| 2014-12-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing a watch. |
| 2014-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed towels on surfaces on front line and in back kitchen area. |
| 2014-12-04 |
54 |
6-303.11 provide at least 50 ft candles of lighting in all food preparation areas. replace burnt out bulbs in fixtures near menu board. |
| 2014-12-04 |
33 |
3-501.13 use approved thawing methods; remove items from freezer and place in refrigeration, under running water or as part of the cooking process. observed chicken wings thawing in standing water in 3 compartment sink. |
| 2014-05-08 |
47 |
4-601.11 nonfood contact surfaces shall be clean to sight and touch. observed nonfood contact surfaces of equipment with food debris. |
| 2014-05-08 |
43 |
4-903.11 single service articles shall be stored at least 6 inches above the floor. observed cups and lids stored on floor. cdi items moved. |
| 2014-05-08 |
39 |
3-304.14 in use wet wuping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping clothes on counter. repeat violation. |
| 2014-05-08 |
35 |
3-602.11 food packaged in the facility shall be labeled as specified in law, 21 cfr 101-food labeling and 9 cfr 317 labeling, marking devices and containers. observed pies packaged in teh facility not properly labeled. cdi pies moved behind counter. |
| 2014-05-08 |
14 |
4-501.114 sanitizer must be at proper concentration. observed sanitizer buckets too low. cdi buckets refilled to proper concentration.4-601.11 food contact surfaces shall be clean to sight and touch. observed potato sliver with food residue. |
| 2014-05-08 |
1 |
2-102.12 ensure a certified food protection manager is on sire at all times. documentation of training is required. manager could not provide documentation. |
| 2013-11-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed tamales and nacho cheese less than 135f in hot holding. reheat items to 165f and hold at least 135f |
| 2013-11-05 |
45 |
4-205.10 food equipment, certification and classification - c observed two crock pots and a food processor label household use only. use only approved equipment. |
| 2013-11-05 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloths stored on cleaner bottles, use sanitizer in buckets and stores cloths in buckets. change cloths when soiled. |
| 2013-11-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed boxes of potatoes stored on the floor and washed potatoes stored directly on a painted wooden shelf. put boxes on a dunnage rack and put washed potatoes on an approved cleanab |
| 2013-11-05 |
1 |
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 a t |