| Violation Date |
Code |
Description |
| 2018-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of metal bins observed. |
| 2018-10-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one chemical sani. bucket recorded at 0ppm bleach. |
| 2018-10-03 |
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 one small can with a dent observed. cdi- discarded. |
| 2018-10-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed chili meat cooling in container with lid on in wic as well as another pan in re |
| 2018-01-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed bags stored in handwashing sink near back door.cdi, operator removed bags. |
| 2018-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed soil on 1 clean single-service tray. cdi, tray voluntarily discarded. |
| 2018-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed some chicken fingers held below 135 degrees f at heat lamp. cdi, chicken fingers voluntarily discarded. |
| 2018-01-03 |
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 staff not able to locate |
| 2018-01-03 |
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 an employee touch quesadilla with bare hands. cdi, operator voluntarily discarded quesadilla. |
| 2018-01-03 |
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 single-service cup used as scoops on shake ingredient containers. |
| 2018-01-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on walk in unit doors and split and loose gaskets on prep refrigerator. |
| 2018-01-03 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed chlorine sanitizer above 100ppm. cdi, operator diluted sanitiizer to required concentration. |
| 2017-07-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 prep refrigerators not holding required temperature storing bottle beverage and desert prep unit. repair so that unit is holding proper temperature. ambient air temperature measured 58 |
| 2017-07-19 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed a container of salt not labeled as required. |
| 2017-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken hot held on grill at 122 degrees f. cdi, operator relocated chicken to reheat . |
| 2017-07-19 |
6 |
2-301.14 when to wash - p - wash hands before donning gloves. observed 1 food employee handle raw hamburger meat, remove gloves and begin to put on new gloves without washing their hands in between. cdi by instruction. |
| 2017-02-08 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed fryer doors accumulating grease deposits |
| 2017-02-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 cutting board wit stains in need of resurfacing and a split gasket on door of walk in freezer. |
| 2017-02-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed soiled disposable towels on top of box of single service gloves. |
| 2017-02-08 |
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 pic not able to locate wr |
| 2016-08-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area. observed spoons hanging in splash zone of 3 compartment sink near sanitizer side of sink. |
| 2016-08-18 |
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 ground beef cooling in small pan with pan on ice. cdi, operator transfe |
| 2016-08-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - observed 3 spatulas with heavy cracks and no longer smoot hand easily cleanable. cdi, operator voluntarily discarded spatulas. repeat. |
| 2016-08-18 |
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 2 containers of quesadill |
| 2016-08-18 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at rear handwashing sink near exit door. |
| 2016-08-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some black soil residues accumulating on bottom of soda dispenser unit near to-go window. |
| 2016-05-06 |
54 |
l6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust accumulating on ceiling vents inside restrooms. repeat. |
| 2016-05-06 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be free of cracks, scarring and be and easily cleanable. observed 2 spatulas with heavy cracks. observed 2 fryer baskets in poor repair |
| 2016-05-06 |
22 |
3-501.19 time as a public health control - p,pf - observed quesadillas not identified with a time as required on written procedures for using time as a public health control. cdi, operator voluntarily discarded 2 pans of quesadillas. improvement made sinc |
| 2016-05-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c - store employee beverage soil that contamination of hands or equipment is prevented. observed employee beverage on prep table near clean drainboard of 3 compartment sink. |
| 2016-01-15 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - ventilation system shall be cleaned so that a nuisance is prevented. observed vent system inside restrooms accumulating dust and in need of cleaning. |
| 2016-01-15 |
49 |
5-205.15 system maintained in good repair - a plumbing system shall be maintained in good repair. observed slow draining handwashing sink in beverage area. |
| 2016-01-15 |
39 |
3-304.14 wiping cloths, use limitation - c- wet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloths stored on counter surfaces upon arrival and some wet wiping cloths stored on 3 compartment sink. |
| 2016-01-15 |
22 |
3-501.19 time as a public health control - p,pf - observed time as a public health control being used for quesadillas, cut lettuce, and cheese but no written procedures for using time as a public health control available on site. cdi, foods voluntarily di |
| 2015-07-14 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on walk in cooler #2. replace gasket.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed 2 non nsf can |
| 2015-07-14 |
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 - facility has the times placed on i |
| 2015-04-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic addison was not present upon arrival. |
| 2015-04-10 |
31 |
general comment 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 cole slaw made earlier this morning coolin |
| 2015-04-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed a couple containers stacked wet. repeat violation. |
| 2014-12-29 |
54 |
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 ventilation intake in women's restroom accumula |
| 2014-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in equipment ledges and walk-in freezer floor. observed food residue on shelves in 2 walk-in coolers. |
| 2014-12-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed 2 stacks of cup unprotected, unshielded. cdi cups sheilded. |
| 2014-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 pans wet stacked. cdi pans moved to dish area to be rewashed. |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one stack of cheese above 45f. cdi cheese was voluntarily discarded. |
| 2014-03-31 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal items improperly stored commingled with gloves and other items. store personal items away from commercial items. |
| 2014-03-31 |
37 |
3-307.11 miscellaneous sources of contamination - c observed discharge from the cooling unit in the walk-in freezer to be impacting the boxed items stored there. do not allow the discharge to impact the food. |
| 2013-10-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. food items in prep cooler #2 at the cook line not under food control. district manager advised that all foods were just placed in the |
| 2013-10-04 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee beverage items stored intermingled with facility packaged items. designated area for employee foods/ beverages is needed. |
| 2013-10-04 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use seasonings, oils, and dressings at the prep line and cook stations not labeled per the rule. cdi- verbal correction to label all in use seasonings, oils, and dry mixes. label |
| 2013-10-04 |
31 |
3-501.15 cooling methods - pf. containers of chili and slaw prepared today being cooled in the walk in coolers tightly covered and stacked one on the other during the cooling process. cdi- methods corrected. |
| 2013-10-04 |
1 |
2-102.12 certified food protection manager - c. district manager justin anthony on site today; only servsafe certificate provided was for daniel rogers; store manager. store manager arrived at facility as inspection was completed and being typed. cdi- ver |