| Violation Date |
Code |
Description |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food debris; liquid inside cooler bottoms, walk-in freezer floor, handles of equipment, etc. |
| 2018-06-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed nonfood contact surface of container stored directly on food in cooling rack area. |
| 2018-06-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle not labeled. cdi bottle removed from area to be labeled. |
| 2018-06-25 |
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 chicken prepared on saturday not date marked. cdi chicken labeled. |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed carton of eggs in reach-in cooler above 45f. observed milk bath in chicken breading station above 45f. cdi both items voluntarily discarded. |
| 2018-06-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed employee food in drawer cabinet below 135f. cdi product voluntarily discarded. |
| 2018-06-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris. |
| 2018-02-09 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed one tub of lettuce stacked on top of another open tub of lettuce without a barrier. cdi- lettuce from bottom tub re-washed and properly stored. |
| 2018-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans stored as clean with food debris on them and tomato slicer stored as clean with tomato peels on the blade guard. cdi- dirty items re- |
| 2018-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deep pan of sliced tomatoes cut two hrs earlier that were placed in make table and observed at 51 degrees. observed corn in salad prep make table at 58 degrees for approx. 30 mi |
| 2018-02-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled bottle of unknown chemical in can wash area. cdi- pic disposed of chemical. |
| 2018-02-09 |
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 a number of walls throughout facility needing be |
| 2017-07-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty build up on fans in the walk-in cooler and on free standing fan near sandwich prep area.(did not escalate points because other cleaning of non |
| 2017-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed ice and standing water in the bottom of the flip top cooler in front of the ice machine. repair unit immediately. |
| 2017-07-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed the presence of fruit and house flies in the facility. increase extermination efforts as needed. |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes and cheese holding above 45f in the sandwich prep flip top cooler. cdi-product had been on the line less than two hours and was placed in the walk-in cooler to |
| 2017-01-11 |
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 several employees washing hands and turning off faucet without using a paper towel. cdi-b |
| 2017-01-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches nested in bags in an under counter cabinet. increase extermination efforts immediately. cdi-all bags discarded and dodson pest control called for immediate pest c |
| 2017-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; shelves, gaskets, cooler bottoms and splash guards and fan grates in the walk-in cooler |
| 2017-01-11 |
39 |
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 visibly soild sanitizer water in bucket near raw chicken prep area. cdi-sanitizer bucket re |
| 2016-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; shelves, gaskets, cooler bottoms. |
| 2016-08-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed split gasket on reach-in milk cooler. |
| 2016-08-02 |
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 ice packs and catering bags stored directly on floor in walk-in freezer. |
| 2016-08-02 |
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 grilled chicken prepared yesterday and lettuce prepared yesterday in pla |
| 2016-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and chicken prepared yesterday in walk-in cooler at 47-56f. observed grilled chicken holding out of temperature control at 96f. see temperature chart for temperature |
| 2016-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs hot holding below 135f. cdi eggs were voluntarily discarded. |
| 2016-08-02 |
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 grilled chicken prepared yesterday at 47-56f. cdi chicken was voluntarily discarded. verification required. 3-501.14(b) q |
| 2016-08-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink beside thawing cabinet in kitchen. cdi papertowels added. |
| 2016-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of a few flies inside the facility. food products were covered. advised to contact pest control and clean any possible problem areas that may present harborage area |
| 2016-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed about 6-7 employee drinks stored throughout, including on a prep table with single service trays, with salt on the cook line, on shelving with clean utensils, |
| 2016-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed greasy film on plastic container lids stored as clean and greasy film on the tomato slicer and tomato debris left inside the slicer stored as clean. c |
| 2016-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one type of packaged salad container stored for service inside the prep cooler and cut lettuce in the salad prep flip top cooler above 45f (see temperature observations chart). |
| 2016-06-14 |
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 ensure salads cooling have sufficient air flow around the product. packaged salad |
| 2016-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet/soiled wiping cloths stored on the prep tables or work surfaces throughout. |
| 2016-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an oil container stored inside the chicken prep handsink (used for dirty oil). cdi by removing and then storage of towels inside the same handsink. cdi by remov |
| 2016-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed on the outsides of units and unit handles. observed a small spill inside the front reachin cooler. |
| 2016-06-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the raw chicken handsink and the front area handsink leaking. |
| 2016-06-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open dumpster lids. |
| 2016-06-14 |
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 splatter on the wall near the kitchen window. ob |
| 2016-06-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed the small cutting board used for the salad prep area gouged. |
| 2016-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items such as a cellphone and cake stored on top of honey mustard shelving or on the box. |
| 2016-02-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 4 employee beverages improperly stored. two beverages on prep surfaces, two stored above clean equipment. cdi beverages relocated to approved location. |
| 2016-02-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the handsinks in the men's and women's restroom only reaching 85f. cdi maintenance contacted. |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and salads in prep cooler above 45f. cdi pic stated items were prepared within the past 45 mins. items taken to walk-in cooler to rapidly cool. |
| 2016-02-25 |
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 cut lettuce and large quantity of packaged salads cooling in flip top rea |
| 2016-02-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed seasoned coater stored directly under leaking handsink. observed box of lemons stored directly on floor. cdi items relocated. |
| 2016-02-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing lemonade without hair restrant. |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. obse |
| 2016-02-25 |
45 |
4-501.11 maintain equipment in good repair. observed several cooler doors not closing properly. |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food debris; gaskets, handles of equipment, inside cooler bottoms, shelves, etc. repeat violatio |
| 2016-02-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink near friers leaking. |
| 2016-02-25 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed large number of full trash bags and broken down boxes stored outside backdoor. increase frequency of taking items to dumpster. |
| 2015-10-15 |
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 lettuce cooling in large plastic containers covered. observed chicken co |
| 2015-10-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black residue collecting inside chute of ice machine. |
| 2015-10-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of cup lip pieces uncovered. |
| 2015-10-15 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets on reach-in coolers. observed inside chicken low boy reach in broken. make door smooth and easily cleanable. 4-101.11 food contact surfaces shall be made of safe materials. no |
| 2015-10-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee without proper hair restaints. |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food residue; handles, gaskets and ledges of equipment. . |
| 2015-10-15 |
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 frp in disrepair where previous hand soap dispenser was located. 6-502.12 flo |
| 2015-10-15 |
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 employee washing dishes in 106f water. cdi water was refilled and tested at proper concentration. |
| 2015-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on green racks throughout and on ceiling vents.observed build up on the walk in cooler door and inside the 2 door reach in freezer. |
| 2015-06-30 |
36 |
6-202.13 properly locate mechanical insect control devices.observed fly strips above prep surfaces today- removed to correct. |
| 2015-06-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no handtowels at the kitchen handsink today refilled during inspection.6-301.11 provide soap for handwashing at each handsink. -pfobserved the soap dispens |
| 2015-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored above the prep table today- discarded to correct. |
| 2015-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on green racks today and clean bread toaster. |
| 2015-01-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed drive through cup lid storage with some build up on it today- sent to be washed during inspection. |
| 2015-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of avocado lime sauce stored on the floor today- picked up by pic to correct. |
| 2015-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce on the make line stacked too high and holding at >45f today- top portion of lettuce moved to chill. tilt given as an option for this product.observed the walk in cooler s |
| 2014-07-17 |
4 |
observed an open employee drink and employee drinks with lids stored on prep surfaces today. all moved to correct. store employee drinks with a lid and in a location that is below and/or seperate from all food, food contact surfaces, clean utensils/linen |
| 2014-07-17 |
6 |
observed an employee use their bare hands to turn off water after washing hands which will recontaminate them. employee stopped and rewashed using a papertowel to turn off water.work with all employees on proper handwashing.2-301.12 |
| 2014-07-17 |
20 |
observed tcs holding in the lowboy at >45f today- all moved to wic to chill down. hold tcs foods at 45-41f or less.3-501.16 |
| 2014-07-17 |
47 |
dust middle green rack hanging from ceiling, ice machine drain, and the bread toaster.4-602.16 |
| 2014-07-17 |
45 |
remove portable griddle as it is designed for household use only. equipment must be designed for commercial use.4-205.10 |
| 2014-02-06 |
14 |
observed a soiled lemon cutter stored as clean today- sent to be washed, rinsed, and sanitized to correct. food contact surfaces must be clean to sight and touch.4-601.11 |
| 2014-02-06 |
54 |
provide light shields to the kitchen lights that have no shield today.6-202.11 |
| 2014-02-06 |
47 |
clean floor drains and the exterior of the lemon chopper.4-602.13 |
| 2014-02-06 |
43 |
observed tea jugs in a box on the floor today and ice packs on the floor of the wif today. picked up to correct. store single use articles at least 6 off of the floor.4-903.11 |
| 2014-02-06 |
31 |
observed fried chicken cooling in the small make table up front today in a plastic container, tightly covered. cool foods using approved methods such as uncovering, metal pans, thin potions, use wif or wic etc. lid removed from chicken today to correct. |
| 2014-02-06 |
19 |
observed peppers and onions holding hot at <135(see chart)- hot foods must be maintained at 135f or more. product discarded today to correct.3-501.16 |
| 2014-02-06 |
6 |
observed two employees turn off water with their bare hands after handwashing today- rewashed during inspection to correct. use a papertowel to turn off water rather than using bare hands to avoid recontamination.2-301.12 |