| Violation Date |
Code |
Description |
| 2018-10-15 |
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 debris build up on floor of walk in cooler and w |
| 2018-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets throughout facility. |
| 2018-10-15 |
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 one container of lettuce pa |
| 2018-10-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee contaminate glove by touching personal item and try to return to prepping sandwiches. cdi by intervention by pic and ehs. employee was made t |
| 2018-10-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-05-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones stored improperly on sandwich make line. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on walk in cooler. |
| 2018-05-30 |
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 items on tphc with no writt |
| 2018-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs stored in a bag on a prep surface measuring at 114f. cdi by reheating to 165f and placing into hot holding. |
| 2018-05-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed items dumped in handsinks. cdi by cleaning and education. |
| 2018-05-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in walk in cooler. cdi by voluntary discard. |
| 2018-01-29 |
38 |
general comment: 0 pts. -2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food handlers not wearing hair restraints. |
| 2018-01-29 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed uhc trays wet stacked. |
| 2018-01-29 |
43 |
repeat: 0.5 pts. -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 stored on the floor of back storage area. |
| 2018-01-29 |
14 |
repeat: 1.5 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed uhc trays stored on dish shelf with grease and sticker residue and some with food debris. cdi - removed and stored at dish area to b |
| 2018-01-29 |
47 |
repeat: 0.5 pts -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed accumulation of ice build-up inside wall side freezer and fry freezer. observed cleaning needed at grill and prep area. observed wa |
| 2018-01-29 |
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. - 0.5 pts. - observed floors in need of cleaning at grill |
| 2018-01-29 |
45 |
general comment: 0 pts. -4-501.11 maintain equipment in good repair. observed torn gasket on 2-door freezer and fry cooler. observed pull out cooler drawer at grill area not working properly. |
| 2017-10-23 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed drinks stored improperly on center line expo line. cdi: drinks were discarded. |
| 2017-10-23 |
8 |
repeat: 1 pt.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed mop bucket blocking front handsink. cdi: mop bucket relocated. |
| 2017-10-23 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed uhc trays stored on dish shelf with greasy residue and some with food debris. cdi: stored on wash side of sink to be rewashed. |
| 2017-10-23 |
22 |
repeat: 2 pts.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 time sticker |
| 2017-10-23 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen at mccafe area. facility will clean area and contact pest control company. |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. 1. 5pts. observed some items inside bottom of reach-in 2-door cooler reading above 45f (see temp chart). all items were removed and stored inside walk-in cooler.verification required by |
| 2017-10-23 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic cambros and uhc trays wet stacked at back dish area. |
| 2017-10-23 |
43 |
general comment: 0 pts.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 single service cups and lids stored on the floor in the back of kitchen. |
| 2017-10-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. 0.5 pts. observed no test strips available for checking chlorine sanitizer. verification required by 11/2/17 |
| 2017-10-23 |
47 |
general comment: 0 pts. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed at mccafe area including inside syrup wells and inside reach-in coolers. |
| 2017-10-23 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizing solution in buckets at 0ppm. cdi: buckets changed out and corrected to 50ppm. |
| 2017-05-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0.5 pts. observed both side doors open to dumpster. |
| 2017-05-11 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair.observed torn cooler gaskets and broken egg trays stored on shelf at back. |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0.5 pts. observed metal pans and egg trays at back stacked wet. |
| 2017-05-11 |
39 |
|repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses.observed 2 bleach sanitizer buckets with concentration at 0 - 10ppm. cdi: buckets corrected to 100ppm. |
| 2017-05-11 |
22 |
repeat: - 2 pts.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/pfobserved several item |
| 2017-05-11 |
8 |
general comment: - 0 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee using handsink in kitchen as dump sink. cdi: addressed with mgr. |
| 2016-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one container of sanitizer not labeled. cdi - labeled. |
| 2016-11-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice maker collecting residue. repeat |
| 2016-11-09 |
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/pfobserved no times written on cheese w |
| 2016-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with low concentration of bleach, facility strips reading less than 25, 100 ppm required by label. |
| 2016-03-23 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed inside all reach-in and prep coolers. observed sticky residue and debris inside cabinets at drink station. general comment |
| 2016-03-23 |
45 |
repeat - 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. -pfobserved some worn gouged food service trays, cracked spatulas, and other damaged |
| 2016-03-23 |
41 |
repeat - 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 embedded down in ice. |
| 2016-03-23 |
39 |
repeat - 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed all sanitizer buckets stored on the floor inside kitchen. |
| 2016-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved pink and black build-up on deflector of ice machine. cdi - cleaning process started. |
| 2016-03-23 |
8 |
repeat - 6-301.11 provide soap for handwashing at each handsink. -pfobserved soap missing from dispenser at handsink in dish area. cdi - by instruction to refill soap; all other sinks stocked. 5-205.11 maintain access to handsinks. handsinks may only be u |
| 2016-03-23 |
6 |
general comment - 2-301.12. follow the cleaning procedure to adequately wash your hands.-pobserved employee only washing hands for a few seconds. cdi - education provided during inspection on proper and effective handwashing. |
| 2016-03-23 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 employee drink stored improperly on prep line. cdi - drinks discarded. |
| 2015-09-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed manager on duty not certified. another certified manager came after inspection was completed to take over. |
| 2015-09-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 employee drink stored improperly on cook line. cdi - drinks were discarded. |
| 2015-09-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from all 3 hand sinks in kitchen. cdi - towels were replaced. |
| 2015-09-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces around the kitchen. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed all chlorine sanitizer |
| 2015-09-03 |
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. -pfobserved a few plastic containers that were gouged and pitted stored on dish shelf. cdi - c |
| 2015-09-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several dishes including sheet trays and plastic containers being stacked wet4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed various areas in the kitchen that need detailed cleaning including around grill area, ice cream machine, inside non-functioning reach-in cooler, gask |
| 2015-09-03 |
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 plastic round container being used to scoop ice. pic indicated that the r |
| 2015-04-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 5 wet wiping cloths stored on counter tops whi |
| 2015-04-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a scrub brush and a wet wiping cloth stored in the hand sink nearest the fry hot hold station. cdi by relocating items. |
| 2015-04-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one tray of raw shell eggs stored over pre cooked egg patties and cut lettuce in a glass reach in cooler. cdi by rearranging storage. |
| 2015-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several soda nozzles on the soda machines with visible debris on the inner components. cdi- nozzles set aside for recleaning. |
| 2015-04-10 |
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 an ice scoop handle stored in an ice bin near the drive through window. |
| 2015-04-10 |
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 non absorbent. observed wet wiping cloths being used to stabilize a cutting board tha |
| 2015-04-10 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the women's restroom. |
| 2015-04-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster lids propped open while not in use. |
| 2015-04-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towel rolls stored on the floor in the chemical storage room and single use items such as napkins and to-go containers s |
| 2014-10-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and lids propped open while not in use. |
| 2014-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris buildup on the wall behind the 3 compartment sink and mold growth behind the soda nozzles in the dining area. |
| 2014-10-02 |
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 boxes of single use items such as cups, lids, napkins, and food boxes stored directly on the floor near the walk in co |
| 2014-10-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed powdered bleach sanitizer packets and laundry detergent pods being stored over cleaned equipment on a drying rack above the 3 compartment sink. cdi by relocating toxic materials. |
| 2014-10-02 |
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 swiss cheese and cut lettu |
| 2014-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milkshake mix in a hopper at 50f. the milkshake mix packaging states that the product needs to be kept refrigerated between 30-40f. cdi by discarding. |
| 2014-10-02 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employees use the restroom and not wash their hands before returning to work. cdi by instruction. |
| 2014-04-10 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single use items. observed grill cleaner stored above single use cups near toxic chemical storage area. observed disposa |
| 2014-04-10 |
52 |
5-501.113 covering receptacles - c. waste receptacles shall be kept covered with tight fitting lids. observed dumpster with both lids open.5-501.115 maintaining refuse areas and enclosures - c. waste receptacle enclosures shall be kept clean. observed |
| 2014-04-10 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single use items shall be stored at least 6 inches above the floor. observed one box of styrofoam cups stored on the floor. |
| 2014-04-10 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed 3 wet wiping cloths being stored on counter tops.3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall be free o |
| 2014-04-10 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed one box of eggs on the floor in the walk in cooler. |
| 2014-04-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate raw foods from ready to eat foods. observed pancakes and folded eggs being stored below raw shell eggs. cdi by placing shell eggs on the bottom rack. |