| Violation Date |
Code |
Description |
| 2017-09-15 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking on pans of drainboard of 3-comp sink. |
| 2017-09-15 |
39 |
repeat: 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizing solution in red buckets at 50ppm. cdi: corrected to 200ppm. |
| 2017-09-15 |
19 |
general comment: 0 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage links in hot holding at 119f and 128f. cdi: sausage links discarded and more links reheated on grill to 166f. |
| 2017-09-15 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some utensils and a few pans stored with food debris remaining. facility has shown much improvement since the last inspection on clea |
| 2017-09-15 |
6 |
repeat: 2 pts.2-301.14 wash hands after activities that contaminate them. -pobserved employee leave kitchen to go outside then return and walk back through kitchen and go inside walk-in cooler without changing gloves and washing hands. |
| 2017-09-15 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink stored on cutting board of prep table in kitchen. observed an employee plate of food stored inside microwave on cook line. cdi: al |
| 2017-09-15 |
1 |
general comment: 0 pts.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed certified food protection manager arrive about 10 minutes after inspection started. |
| 2017-04-20 |
6 |
general comment: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. -pobserved employee at dish area washing hands then turning off faucet with bare hand |
| 2017-04-20 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved the following items with food debris/build-up/residue: slicer, waffle maker, and cutting boards on back shelf under prep table; inside microwave |
| 2017-04-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach at cook area. observed drain flies in kitchen. facility just received pest treatment from ecolab on 4-18-17. pest control scheduled again for 4-26-17. |
| 2017-04-20 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employees wearing watches and jewelry while handling food. |
| 2017-04-20 |
39 |
general comment:3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed sanitizer bucket on cook line cloudy and with food debris. |
| 2017-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on cook line counter and another drink uncovered on counter beside drink station in kitchen. cdi: both drinks discarded. |
| 2017-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked at dish area. |
| 2017-04-20 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cook line equipment, shelving at dish area, and inside all flip top coolers and reach-in on cook line in need of cleaning. |
| 2017-04-20 |
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 some damaged floor tile in kitchen and floors needing to be re-grouted througho |
| 2017-04-20 |
41 |
general comment: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 scoop stored in dirty water at 72f. |
| 2017-02-22 |
47 |
repeat: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 cooking equipment surfaces in need of cleaning. observed cleaning needed inside all reach-in and flip top coolers on cook li |
| 2017-02-22 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a bag of opened romaine and iceberg lettuce and a container of pancake batter mix not dated inside walk-in cooler. a |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved food items inside pancake cooler (see temp chart) stored > 45f. cdi: all tcs items removed to be discarded and replaced with fresh product. verification required by 3/3/17 to ens |
| 2017-02-22 |
14 |
repeat.:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved quat sanitizer at 3-comp sink and red bucket on cook line at 50ppm. cdi: dumped and sanitizer refilled to 200ppm from sink dispenser.4-601.11(a) equipme |
| 2017-02-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved front wait station handsink being used as a dump sink. observed utensils stored inside. facility has another handsink on other side of station that can be used f |
| 2016-10-26 |
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 waitress poking cooked chicken breast on top of a salad with bare hands upon entering restuarant. insure |
| 2016-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two spoons and tomato debris in the front handsink. insure that the handsinks are kept clean and free of debris at all times, and that sinks are not used as ut |
| 2016-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two lemon wedger blades soiled with dried food debris on the interior surfaces. insure that utensils are thoroughly washed and inspected before stora |
| 2016-10-26 |
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 container of pico de gallo in the walk in cooler not datemarked. items were backdated by pic. insure that when the containers of |
| 2016-10-26 |
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 such as gaskets and the interior parts of equipment collecting grease/black residue. |
| 2016-10-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of cups on the floor of the dry storage area. insure these items are kept 6 inches off the floor, ehs recommended using a |
| 2016-10-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen area. insure that exterior doors are kept closed as much as possible to reduce pest entry likelihood. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese, pancake mix, pico, butter, lettuce, and tomatoes out of temperature compliance. cdi- items left over night were discarded. items from this am (within 4 hours according |
| 2016-06-29 |
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 handwashing of less than 5 seconds. observed a scrub under water removing all soap causi |
| 2016-06-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed shell egg cracking, no glove change, and working with bread. cdi- bread discarded and discussed with employee. 3-302.11(a) separate raw animal foods |
| 2016-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed an increased number of flies in establishment. |
| 2016-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0pts - observed sanitizer in three compartment sink reading 100 ppm. / observed buckets intended for sanitizer with soapy water. cdi- corrected and read 200ppm (line was pulled out slightly caus |
| 2016-06-29 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - 0 pts - observed sanitizer vat soiled with food debris and a dead fly. |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on one rack in walk in cooler holding all the dressings. cleaning needed on gaskets and handles. |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - make top unit not in good condition and gaskets torn in several units. |
| 2016-02-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster sliding doors open. |
| 2016-02-24 |
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 hashbrowns cooling in the walk in cooler while in the paper carton. cart |
| 2016-02-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bathroom disinfectant stored over the dish machine. cdi by ehs moving item to chemical storage. |
| 2016-02-24 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed paper towel dispensors malfunctioning in the mens bathroom, observed hand soap dispensor in the dish area broken, observed no soap in the server area handsink. cdi by pic providing soap |
| 2016-02-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored next to the prep area microwave. insure drinks are kept on a low shelf or in an area away from food preparation/single use items. cdi by |
| 2016-02-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic. |
| 2015-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirt and debris accumulating on the prep freezer/reach in gaskets. wipe down/clean gaskets regularly to prevent food build up. observed build up |
| 2015-10-27 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed burnt, bubbled container stored in the dish area. cdi by pic discard. |
| 2015-10-27 |
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 scoop stored in cheese with handle contacting food product. cdi by eh |
| 2015-10-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the prep area handsink at beginning of inspection. pic provided paper towels to all handsinks. |
| 2015-05-11 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed lettuce cooling in prep flip top. cdi lettuce moved to walk-in cooler to rapidly cool. |
| 2015-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon slicer and tomato cutter in storage with food debris. pic equipment was stored for repair. pic moved equipment to office.4-501.114 maintain s |
| 2015-05-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards deeply scored/melted. |
| 2015-05-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink in women's restroom not functioning. cdi pic put in maintenance order. 6-301.11 provide soap for handwashing at each handsink. -pf observed handsink at bar without soap. cdi soap a |
| 2015-05-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verifcation required.4-204.112 provide and position correctly an air thermomet |
| 2015-05-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pies stored unprotected in server area. cdi pies placed in reach-in cooler.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observ |
| 2015-05-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies and flies throughout the facility. |
| 2015-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris around equipment ledges, lids and gaskets. observed food debris on shelves in walk-in cooler. |
| 2015-05-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. |
| 2015-05-11 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed handsink in women's restroom not functioning. cdi pic placed maintanence order. |
| 2015-05-11 |
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 black debris on wall behind spray arm in dish r |
| 2015-05-11 |
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 charging in kitchen.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source |
| 2015-05-11 |
37 |
3-304.13 linens and napkins, use limitations - c. observed biscuit stored in direct contact with wiping cloth. |
| 2014-11-14 |
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 buildup in one reach-in freezer gasket. |
| 2014-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several coolers and freezers throughout facility.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting |
| 2014-11-14 |
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 working containers of spices in kitchen not labeled. cdi containers labeled. |
| 2014-11-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee changing gloves without washing hands. overall very good handwashing procedure. cdi by instruction. |
| 2014-04-04 |
34 |
4-203.12 thermometer must be provided in the warmest part of the cooler. observed several coolers with thermometers in back of cooler. one thermometer misses in cooler. cdi by instruction. manager already placed work order to move thermometers. |
| 2014-04-04 |
47 |
4-601.11 nonfood contact surfaces shall be free of the accumulation of food debris. observed food debris in several gaskets of coolers and freezers. |
| 2014-04-04 |
46 |
4-302.14 sanitizing test strips and color chart must be provided. observed qac sanitizer color chart severly faded. cdi by instruction. manager will purchase new. |
| 2013-10-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - observed two red sanitizer buckets less than 200 ppm. instructed pic to change buckets and don't put too many wiping cloths in the |
| 2013-10-21 |
8 |
6-301.12 hand drying provision - observed no paper towels at the front line hand sink. towels were provided and a hand wash sign was posted. |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager - 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 proficienc |