| Violation Date |
Code |
Description |
| 2018-07-27 |
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 hash browns cooling in a high volume container in the walk in cooler at 8 |
| 2018-07-27 |
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 facility holding cooked ha |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese and lettuce cold holding above 45f in a flip top cooler (see chart). cdi- products were transferred to the walk in cooler for cooling. |
| 2018-07-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed hashbrowns in a walk in cooler with a prep. time of 10:50am at ~85f at 3:00pm. an employee indicated he printed the labels |
| 2018-07-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw hamburger patties stored above pancake batter in a flip top line cooler. cdi- storage rearranged.3-304.15(a) discard gloves after a task is complete or any t |
| 2018-01-30 |
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 left handsink on cook line beginning to come loose from wall. re-caulk as nece |
| 2018-01-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table on cook line. cdi: cloth placed in sanitizer bucket. repeat. |
| 2018-01-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed two items in reach in freezer on cook line stored in uncovered containers. cdi: pans covered. |
| 2017-08-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink on cook line used as dump sink during inspection. cdi: sink cleaned and employees directed to only use sink for handwashing. |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one scoop with food debris left on food contact surface after warewashing. cdi: removed and sent to dishmachine. |
| 2017-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on cook line surfaces outside of sanitizer buckets. cdi: cloth placed in bucket. |
| 2017-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee in back wearing a watch under her glove during food prep. |
| 2017-05-10 |
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 no time stickers on the mel |
| 2017-05-10 |
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 a pan of lettuce prepped the day before with no date marking on it. cdi: pan of lettuce was labelled by pic. |
| 2017-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut melons (54f) and whipped butter (62f). cdi- melons were discarded as they were in a reach in that was not working. butter was properly cooled down. ensure tcs foods are di |
| 2017-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - observed several bowls visibly soiled. observed thermometer with minor visible debris. cdi- items rewashed. |
| 2017-01-23 |
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 no time procedures in pla |
| 2017-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed in walk in cooler shelving, gaskets, and storage areas around plates on grill line. |
| 2017-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed several to go containers with food side up exposing it to over head contamination. observed cups in dispenser with no over he |
| 2017-01-23 |
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 pts - observed gravy cooling in ice bath without being stirred or enough ice. e |
| 2016-07-28 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in the prep sink. ensure to properly provide a constant flow of running water. cdi- water is now on and flowing as required. |
| 2016-07-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p butter at the grill measured 86 f due to not being properly stored on the flat grill to keep at above 135 f. observed stored on top of a grate to prevent from overheating. since this i |
| 2016-07-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine at 0 ppm. cdi machine was primed and now at 50 ppm. |
| 2016-07-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored on the shelf above liquid egg and cooked bacon. cdi- eggs move to the bottom shelf to prevent cross-contamination. |
| 2016-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p butter at the grill measured 116 f due to not being properly stored on the flat grill to keep at above 135 f. since this items is real butter and not margarine or imitation butter it m |
| 2016-04-11 |
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 build-up on the floor under the ice machine area |
| 2016-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the non-food contact surfaces of the waffle makers. clean regularly. |
| 2016-04-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cooking food with no hair restraint. |
| 2016-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pancake batter that is made with mix, water, and pasteurized liquid eggs in the pancake dispenser at 58 f. pic stated the product is out of the cooler during peak hours, but is |
| 2016-01-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink stored above open bread on rack near grill. all employee drinks must be covered and stored in a manner to prevent contamination of |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside chute of big ice machine. clean inside microwave on side of cookline that is not being used. |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside small prep cooler across from the flat grill (eggs storage). clean shelving inside walk in cooler. |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed 1 fryer basket stored clean with food debris present. cdi-removed and cleaned properly |
| 2015-06-08 |
53 |
general comment6-502.12 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. floor in the walk in freezer in need of cl |
| 2015-06-08 |
45 |
general comment4-502.11(a) maintain utensils in good repair. one food pan damaged from long exposure to high heat. cdi -discarded. |
| 2015-06-08 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few food containers wet stacked on drying rack. cdi - separated. |
| 2015-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plates with crumbs and drips under the cook line; one soiled dish on drying rack stored as clean. cdi - all sent to dish area for processing. repeat. |
| 2015-06-08 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p box of unwashed tomatoes stored on top shelf above shredded cheese. cdi - box of tomatoes moved to low shelf with other produce items. |
| 2015-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plates with crumbs and drips under the cook line; one soiled dish on drying rack stored as clean. cdi - all sent to dish area for processing. |
| 2015-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tub of butter above 45f stored in ice bin. cdi - tub relocated to cooler to rapidly cool, new tub placed in ice bin. discussed with pic to make sure that tub of butter is pushed all the |
| 2015-01-09 |
34 |
general comment4-203.12 ambient air and water thermometers shall be accurate.- thermometer on outside of walk in cooler reading 44f; internal air temperature reading 40f. cdi - ambient air thermometers are in place inside the cooler. have outer thermomet |
| 2015-01-09 |
38 |
general comment2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers acting as food workers with no hair restraints; one manager cooking orders with no hair res |
| 2015-01-09 |
45 |
general comment4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler behind cook line. cdi - replace. |
| 2014-08-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved dish washer handle clean dishes directly after dirty dishes. cd |
| 2014-08-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observe one bucket at serving station less than 100ppm quat. cdi-replaced |
| 2014-08-28 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed gravy 118f- cdi microwaved to 150f |
| 2014-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved link pork sausage at 116f, cdi- reheated on grill to 165f |
| 2014-08-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed servers that meet definition of food handlers wearing rings, watches2-402.11 use head coverings, beard guards and clothing to rest |
| 2014-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed freezer door not completely closing ice building up. pic has addressed with maintenance |
| 2014-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside microwave, stored waffle batter, and line cooler not in use at time of visit that needed to be cleaned inside. |
| 2014-08-28 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed underside of urinal to be soiled. |
| 2014-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 stacks of wet thermoplastic pans. |
| 2014-01-22 |
6 |
2-301.14 when to washrules require hand washing between tasks especially tasks with raw foods and soiled surfaces.observed food employee handle personal beverage then handle ready to eat foods and handle garbage can then return to food prep. cdi- pic cor |
| 2014-01-22 |
39 |
3-304.14 wiping cloths, use limitation observed sanitzer cloth visibly soiled in sanitizer bucket. cdi- through instruction dry wiping cloths and the chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths |
| 2014-01-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-01-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed real dairy butter stored at |
| 2014-01-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed link sausage hot held at 106 f. cdi- r |
| 2014-01-22 |
13 |
3-304.15 (a) gloves, use limitation observed food employees not changing gloves between tasks. cdi- through instruction if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no |
| 2014-01-22 |
8 |
. 5-205.11 using a handwashing sink-operation and maintenancerules require hand sinks not be blocked. observed hand sink blocked with large ice bucket that must be handled to mo ve before hands can be washed. cdi- removed to new location6-301.14 handwashi |
| 2014-01-22 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed food employee standing at range and drinking from drink ove |