| Violation Date |
Code |
Description |
| 2018-09-04 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed two handsinks in disrepair. one handsink hot water not working. the other handsink by the 3 compartment sink cold water not working, only hot water comes out; no handwashing at this sink bec |
| 2018-09-04 |
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 repeat violation. observed multiple containers of lettuce in holding unit covered with |
| 2018-09-04 |
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 did not have corr |
| 2018-09-04 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink by the 3 compartment sink. cdi - provided pic with handwashing signs. |
| 2018-02-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees preparing food without hair restraints. |
| 2018-02-15 |
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 shredded lettuce and breakfast burritos cooling in plastic pans, covered i |
| 2017-10-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed cold water knob missing on back handsink and water temperature extremely hot with no way to mix cold water. this may discourage employees from washing hands or cause injury. repair. |
| 2017-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with food and sticker residue. observed build up in interior of ice machine. |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2017-06-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed managers preparing food and placing exposed food in bags without hair restraints. |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-06-14 |
43 |
4-401.11 single-service and single-use articles may not be located: (6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed. observed single service items stored under soiled drain line of |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizer in buckets at 0ppm. |
| 2016-10-26 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service articles stored where they are exposed to |
| 2016-10-26 |
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 salads prepared, closed with a tight fitting plastic lid, and placed into reach |
| 2016-10-26 |
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 repeat violation. observed butter o |
| 2016-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature (eggs, salads). advised that the salds be stored in walkin cooler unti lunch time, and that the eggs be stored in the reach in and |
| 2016-10-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the sanitizer at the 3 comp sink out of quat sanitizer. cdi - food employee created a chlorine solution at the proper concentration. |
| 2016-10-26 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed food employee taking biscuits out of the oven with a dirty oven mit and the dirty oven mit touching the biscuits. cdi - advised to voluntarily |
| 2016-10-26 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed employee washing container in the handsink. cdi - educated that handwashing sinks are only for handwashing. |
| 2016-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter sitting out on the counter top in the temperature danger zone. refer to temp chart. cdi - educated about how butter is tcs/ potentially hazardous; provided tphc paper for |
| 2016-04-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that facility does not have employee health policy. cdi - educated pic about importance of employee health policy an |
| 2016-04-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two handsinks without paper towles provided to the towel dispenser. cdi - food employee provided paper towles to dispenser. |
| 2016-04-26 |
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 lettuce out of temperature in the reach in cooler. the lettuce was prepared an |
| 2016-04-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed that equipment and utensils are wet stacked on air drying rack. |
| 2016-04-26 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed one handsink dripping. observed one handsink cold water faucet not working. vr |
| 2016-04-26 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer rags with food debris in the solution. educated that solution |
| 2015-07-29 |
53 |
(general comment)6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed large amounts of ice build up in walk-in freezer. |
| 2015-07-29 |
45 |
(general comment)4-205.10 food equipment, certification and classification - c; ensure that all equipment is nsf - ansi listed / certified; observed non-nsf freezer used in kitchen area. |
| 2015-07-29 |
42 |
(general comment)4-901.11 equipment and utensils, air-drying required - c; properly air dry, observed numerous containers stacked wet in kitchen area. |
| 2015-07-29 |
14 |
. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse amnd sanitize food contact surfaces; observed numerous containers stored clean with old leftover food debris stuck to surfcaces. |
| 2015-07-29 |
6 |
2-301.12 cleaning procedure - p; properly wash hands using approved methods; observed employee wash hands for the incorrect amount of time and re-contaminate his hands by turnng off faucet handles with bare hands. cdi all employees properly washed hands d |
| 2015-04-06 |
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 upon arrival, observed items out on |
| 2015-04-06 |
45 |
4-502.11(a) maintain utensils in good repair. remove melted pans/utensils from service. |
| 2015-04-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed air thermometer missing in small over head cold unit at drive thru window. |
| 2015-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on chute of ice machine at drive through window. observed slight build up of mold in interior of ice machine on deflector. observed build up |
| 2015-04-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed back hand sink near drive thru window not operating due to hands free sensor being broken. facility has ten days to repair. vr. |
| 2014-07-25 |
39 |
properly store wet wiping cloths in sanitizer. (3-304.14) observed wet cloth stored on hand sink. |
| 2014-07-25 |
38 |
food employees shall wear hair restraints. (2-402.11) observed employees preparing food without hair restraints. |
| 2014-07-25 |
2 |
the permit holder shall require food employees to report health and activities as they relate to diseases that are transmissble through food. (2-201.11) pic unable to identify reportable symptoms and illnesses. pic stated that employees go through compute |
| 2014-02-10 |
38 |
food employees shall wear a hair restraint. (2-402.11) observed several employees preparing food without the use of hair restraints. |
| 2014-02-10 |
22 |
writte procedures for items using time as public health control shall be available upon request. (3-501.19) observed spring mix lettuce using tphc without written procedures. pic produced a paper with preparation instructions that included holding time b |
| 2014-02-10 |
42 |
properly air dry utensils. (4-901.11) observed several pans stacked wet. |
| 2014-02-10 |
7 |
employees shall not use bare hand contact with ready to eat foods. (3-301.11) observed employee handling cooked, ready to eat biscuits with bare hands. cdi-employee stopped and instructed to wash hands and don gloves and biscuits voluntarily discarded. |