| Violation Date |
Code |
Description |
| 2018-07-31 |
51 |
6-501.18 cleaning of plumbing fixtures - c observed mens restroom stall heavily soiled at time of inspection. |
| 2018-07-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility did not have viable quaternary ammonium sanitizer test strips at time of inspection. ehs will make a return visit by 8/9/18 to verify the acquisition of such a te |
| 2018-07-31 |
45 |
4-502.11(a) maintain utensils in good repair. observed multiple cracked/damaged lexan containers. |
| 2018-07-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use articles stored on the floor of the rear walk in cooler area, as well as the basement area. |
| 2018-07-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into multiple handsinks at time of inspection. removed by pic. facility does not have a dump sink in any prep areas, requiring a return to the three |
| 2018-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on a prep table in the three compartment sink area. items must be stored in areas that will not contaminate food or utensils such as |
| 2018-07-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present |
| 2018-02-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not certified in food safety training. repeat |
| 2018-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink, as well as sanitizer buckets with concentration of less than 50ppm quat. cdi, pic adjusted sanitizer dispenser to properly dispense q |
| 2018-02-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage in flip top holding temperature above 45f. sausage was over stacked in pan. cdi, pic placed top portion of sausage in walk in cooler to rapidly cool to 45f or less. |
| 2018-02-06 |
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 bottle without identifying label. |
| 2018-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sanitizer buckets stored above or directly beside food throughout the establishment. |
| 2018-02-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint. |
| 2018-02-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles, such as cups, stored on the floor. |
| 2018-02-06 |
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 clean ice scoops stored in bucket with heavy crusted buildup around inside of bucket. |
| 2018-02-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors at dumpster opened. |
| 2018-02-06 |
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 floors throughout the establishment. |
| 2018-02-06 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee purse stored on prep table in kitchen. |
| 2018-02-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration less than 50ppm quat. |
| 2017-08-16 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-08-16 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-08-16 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split/torn gasket on reach-in cooler unit in need of repair.observed damaged plastic lids and containers in need of replacing. |
| 2017-08-16 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2017-08-16 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving throughout, lids to bulk dry food bins). |
| 2017-08-16 |
51 |
no points deducted5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2017-04-20 |
53 |
repeat6-501.12floors, 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 cleaning issues to physical facilities. (obs |
| 2017-04-20 |
43 |
repeat4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at check-out counter. |
| 2017-04-20 |
41 |
repeat3-304.12 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 and stir/ stick stored in cup of sanitizer; (discontinue us |
| 2017-04-20 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed all dry food bins stored open exposed to contamination; o |
| 2017-04-20 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-04-20 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-08-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee making sandwiches don glove with no handwash after getting something from dry storage. observed employee |
| 2016-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on several lids stored as clean at 3-comp sink. pic informed me of the procedure employees are to be using to remove stickers. cdi: i |
| 2016-08-26 |
41 |
a 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 scoop with handle down in ice in ice machine. cdi: handle moved t |
| 2016-08-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips and inside of cups facing customers at front register. protect ss lips with barrier or plastic sleeve. repeat violation |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on ric near register to be split. 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. |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed wic fan with excessive dust and debris. repeat violation |
| 2016-08-26 |
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 damaged walls and peeling paint. repeat violati |
| 2016-08-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-p2-30 |
| 2016-08-12 |
8 |
65-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink being used as dump sink. observed plastic contianer stored blocking portion of handsink. observed chemical spray bottle stored on side of handsink. c |
| 2016-08-12 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed biscuits stored under bagels on counter adjacent to turbo chef. storage location for biscuits opens them to contamination from turbo chef equip |
| 2016-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic contianers stacked upon one another with sticker residue. |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rounds holding in prep cooler at 60f. cdi: eggs discarded. |
| 2016-08-12 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed unidentifiable white powder in large container. |
| 2016-08-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants and fruit flies in facility. contact pest control company. |
| 2016-08-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food in wif stored on floor. cdi: pic stacked food items on shelves. pic advised to add more shelving/storage area or |
| 2016-08-12 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed little managerial control to reduce the risks of foodborne illness for this risk category of restaurant. |
| 2016-08-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed front sanitizer bucket at 0ppm sanitizer. cdi: employee refilled bucket to proper concentration. |
| 2016-08-12 |
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 large plastic cup being used to scoop dry good. use scoop with handle |
| 2016-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers above 3-comp. |
| 2016-08-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of ss items on floor throughout facility. ss items included cups, lids, gloves, and drink trays. observed ss cups store |
| 2016-08-12 |
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 wic fans as well as fan near ice machine. |
| 2016-08-12 |
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 walls with peeling paint and damage. |
| 2016-08-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon entry, observed one employee with no hair restraint preparing sandwiches. cdi: employee donned hair restraint. |
| 2016-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink used to rinse out utensil. cdi- instruction provided 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf obser |
| 2016-05-31 |
14 |
& 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine to have excessive mold residue accumulation. cd-cleaned |
| 2016-05-31 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no pic with food safety certification. |
| 2016-05-31 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed utensils being washed in 98 f wash solution manually. |
| 2016-05-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. obser |
| 2015-12-29 |
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 soiled/stained ceiling tiles in kitchen. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed cooling unit in walk in cooler dripping water profusely. |
| 2015-12-29 |
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 scoop atop ice machine. |
| 2015-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food on floor in walk in freezer. cdi- removed from floor |
| 2015-12-29 |
14 |
. 4-501.114 maintain sanitizer at correct concentrations. -p observed one red bucket and the 3 comp sink sanitizer compartment at 0 ppm qac. cdi- |
| 2015-12-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present with food safety certification. repeat |
| 2015-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple containers of sanitizer not labled. vr repeat |
| 2015-12-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages, some open stored on food prep table and hand wash sink. cdi- removed |
| 2015-12-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p observed employee take currency from patron at register then donn gloves witout washing hands and prepare food. cdi- must w |
| 2015-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plastic container sstored as clean with sticker/lables still on them ( repeat) and pink slime inside ice machine. vr 4-501.114 maintain sanit |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in ss prep unit to be 52 f or greater. facility had no explanation why; voluntarily discarded all tcs foods. review of temp log revealed food may be refelective of |
| 2015-12-14 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer to be off calibration 3 f high. vr |
| 2015-12-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present had food safety manager certification. |
| 2015-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple boxes of foods on floor in back room, in walk in cooler and freezer. |
| 2015-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed ss prep unit ambient air temp at 61 f. |
| 2015-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed multiple boxes of ss utensils stored on floor. |
| 2015-12-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple flies in rear kitchen. |
| 2015-12-14 |
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 scoop handle down in ice bin. |
| 2015-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris on tracks of cold drawers. observed some food residue accumulating on shelves of walk-in cooler. mold growth seem on residue |
| 2015-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed splitting gasket in small cooler. |
| 2015-03-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-use cups with unprotected lip contact surfaces at front counter |
| 2015-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths in soapy water bucket instead of sanitizer. |
| 2015-03-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed soapy water in sanitizer bucket. cdi- emptied bucket and took out of use. |
| 2015-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed label residue and food residue on containers stacked as clean. cdi- returned to be cleaned. observed foreign matter attached to ice shield in ice mac |
| 2015-03-23 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign at handsink. cdi- installed sticker at handsink.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee wetting and wringing out cloth at |
| 2015-03-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed picon duty has no accredited training as a food safety manager. |
| 2015-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils after cleaning. |
| 2014-09-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification of certified food protection manager. cdi- verbal correction to pic brad mason; certified food protection manager is required by 210th |
| 2014-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large storage container of sugar not labeled, spray bottle on prep cooler shelf not labeled. cdi- verbal correction to label all. |
| 2014-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. opened employee beverages stored throughout prep area, employee beverage stored with a lid and straw stored on prep table and table at above large sugar bin. cdi- stora |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. cloudy residue in sanitizer at 3 comp sink, some pink mold on one side of ice shield. cdi- all corrected. |
| 2014-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. multiple live ants observed on the wall and prep table with the large container of sugar stored under it at the back prep area left of the drive through window. pic was advised that ta |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and food debris under and on equipment and surfaces throughout. cleaning is needed. |
| 2014-09-25 |
53 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phone and coat stored on back prep table across from the 3 comp sink. cdi- verbal correction; designated storage area is needed for |
| 2014-09-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at front counter and front service area stored in open wire dispensers with food contact openings exposed to possibl |
| 2014-01-03 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees general comment: implement and follow a proper employee health policy. observed no health policy being followed. cdi by instruction, handout provide |
| 2014-01-03 |
54 |
6-305.11 designation-dressing areas and lockers lockers or suitable facilities shall be provided for orderly storage of employees clothing and other possessions. observed employee coats stored with single-service cups in dry storage area. observed employe |
| 2014-01-03 |
51 |
5-501.17 toilet room receptacle, covered general comment: a covered receptacle shall be provided in women's restroom for sanitary napkins. observed no covered receptacle in women's restroom. |
| 2014-01-03 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature -general comment: the temperature of wash solution in manual warewashing shall be maintained not less than 110 degrees f. observed hot water at manual warewashing station was below required |
| 2014-01-03 |
45 |
4-501.11 good repair and proper adjustment-equipment keep equipment in good repair. observed belshaw automatic oven not funcitoning and operator stated that turbo chef unit had a power problem and a work order was placed on unit. |
| 2014-01-03 |
42 |
4-901.11 equipment and utensils, air-drying requiredgeneral comment: allow equipment to air dry after cleaning. observed 1 stack of plastic containers being wet stacked after cleaning. |
| 2014-01-03 |
39 |
3-304.14 wiping cloths, use limitation containers of sanitizer solution shall be located so that contamination of equipment is prevented. observed 2 buckets of quat sanitizer stored on counter surfaces and on handsink. cdi, operator relocated sanitizer bu |
| 2014-01-03 |
38 |
2-303.11 prohibition-jewelry general comment: employees shall not wear jewelry on wrists or fingers except a plain wedding band. observed 1 food employee wearing a watch. |
| 2014-01-03 |
37 |
3-305.11 food storage-preventing contamination from the premisesfood shall be stored 6 inches off of the ground. observed open containers of icing and equipment stored on ground in dry storage area. |
| 2014-01-03 |
35 |
3-302.12 food storage containers identified with common name of food general comment: containers of ingredients that are not easily identifyable shall be labeled by common name of food. observed 1 spray bottle of water not labeled on counter surface. cdi |
| 2014-01-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness provide sanitizer at proper concentration and temperature. observed 2 buckets of quat sanitizer below proper concentration. observed t |
| 2014-01-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance handwashing sinks shall be accessible at all times for employee use. observed handwashing sink blocked in kitchen near office. observed garbage bags and a box stored on handwash sink. observed sa |
| 2014-01-03 |
1 |
2-102.12 certified food protection managerat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |