| Violation Date |
Code |
Description |
| 2018-10-15 |
54 |
4-204.11 ventilation hood systems, drip prevention - c observed one section of hood filter missing, pic said it had been damaged and will be replaced asap. |
| 2018-10-15 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed broken air thermometer in chicken prep cooler. cdi- thermometer replaced during inspection. |
| 2018-10-15 |
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 three tubs of lettuce stacked with a lid while actively cooling. cdi- lett |
| 2018-10-15 |
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 pulled buffalo chicken in fridge not date marked with unknown date of prep. cdi- pic voluntarily disposed of chicken. |
| 2018-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked pans on the drying rack. |
| 2018-05-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed box of single-service items stored on the floor. |
| 2018-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs food items stored on line open-top cooler > 45f.see temp chart.pic will use tphc method until cooler is repaired and maintains food < 45f, discarding tcs after hold |
| 2018-05-17 |
49 |
5-205.15 maintain a plumbing system in good repair.observed clogged floor drain at 3 compartment sink. repairverification required within 10 days. pic will contact me when repair is made. |
| 2018-05-17 |
45 |
4-501.11 maintain equipment in good repair.observed ambient air temperature of 58f in line open-top cooler.repair. |
| 2017-12-18 |
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. wall at 3 comp sink needs better cleaning below and above |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans being tight stacked while wet. |
| 2017-12-18 |
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 two large tubs of lettuce cooling in deep and covered greens keeper tubs ( |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a stack of pans stored as clean with grease residue and food particles on them, needing better cleaning. cdi- dirty items placed on dish sink for re-c |
| 2017-09-05 |
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 buffalo chicken dip made more than 24 hrs ago not date marked. cdi- pic voluntarily disposed of dip as date of prep could not be ve |
| 2017-09-05 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed deep and covered greens keeper tub of lettuce at 60 degrees in walk in cooler that had been cooling approx. 6 hrs aco |
| 2017-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed make table holding mixed greens lettuce at 50 degrees, all other tcs foods in make table borderline cold at 46-47 degrees including but not limited to: sliced tomatoes, chicken |
| 2017-09-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bucket of chlorine sanitizer at dish machine reading above 200 ppm on test strip. chlorine sanitizer should be 50-200 ppm to be effective, verify using test strips. cdi |
| 2017-09-05 |
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 lettuce being improperly cooled in a very deep tub with a tight lid. (repeat) cdi- |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and salad bowls tight stacked while wet. (repeat) |
| 2017-09-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed fridge and freezer on cookline near wing hot hold box with bulbs not protected and not shatterproof.6-303. |
| 2017-06-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse and sanitize solutions at 3 comp sink with food residue that could be contributing to un-clean state of several observed dishes. cdi- solutions changed out.general comment: will f |
| 2017-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans and dishes being tight stacked while wet. |
| 2017-06-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometers inside chicken prep cooler and main prep line cooler. cdi- thermometers placed in coolers. |
| 2017-06-06 |
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 2 large greens containers of cut lettuce in walk in cooler trying to cool |
| 2017-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods at end of make table above 45 degrees including: chicken salad at 47, sliced tomatoes at 49, bleu cheese crumble at 49, shredded cheese at 49, sliced cheese at 49, |
| 2017-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several chicken fingers under heat lamp at 126 degrees on prep line. cdi- pic disposed of chicken fingers. due to repeat violation will follow up that foods are properly hot he |
| 2017-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes and utensils, including veggie slicers, stored as clean with food left on them. dirty items moved to dish sink for re-washing. due |
| 2017-01-03 |
4 |
2-401.11 (a) employee shall eat, drink, or use tobacco in a designated area to prevent contamination of food, equipment, single-service and single use articles. observed employee drink being stored above food preparation counter where produce is being was |
| 2017-01-03 |
6 |
2-301.12 food employees shall follow the cleaning procedure: rinse under clean, running warm water p, apply soap, rub together vigorously for at least 10-15 seconds, thoroughly rinse under clean running water and then dry hands without recontamination by |
| 2017-01-03 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed equipment and utensils deemed as clean with food debris and sticker residue. cdi items were returned to 3 compartment sink to be recleaned. observed t |
| 2017-01-03 |
19 |
3-501.16 (a) potentially hazardous food (time/temperature control for safey food) shall be mainted for hot holding at 135 degrees or above. observed chicken bites being held below 135 degrees. cdi items were voluntarily discarded. repeat violation. |
| 2017-01-03 |
39 |
3-304.14 (e) containers of chemical sanitizing solutions where wet wiping cloths are held, shall be stored off the floor. observed one sanitizer solution bucket on the floor. cdi sanitizer solution bucket was dumped and moved off the floor. |
| 2017-01-03 |
31 |
3-501.15 (a) cooling shall be accomplished in accordance with time and temperature by: placing food in shallow pans, separating into smaller portions, rapid cooling equipment, stirring the food in a container placed in a ice watter bath, containers used t |
| 2017-01-03 |
41 |
3-304.12 during pauses in food preparation/dispensing, food utensils shall be stored in the food with the handles above the top of the food and the container, clean portion of food preparation area, in running water, or in a container of water that is mai |
| 2017-01-03 |
43 |
4-903.11 (a) single-service and single-use articles shall be stored in a clean dry location and where they will not be exposed to splash, dust or other contamination. observed single service articles being stored in cabinets under drink station; location |
| 2017-01-03 |
47 |
4-602.13 nonfood-contact surfaces of equipment shall be kept clean to prevent build-up and debris. observed food debris and build-up on reach in cooler doors (on the cook line), walls behind single-service and general area of 3 compartment sink. increase |
| 2017-01-03 |
52 |
5-501.113 receptacles and waste handling units for refuse, recylcables and returnables shall be kept covered after they are filled and with tight-fitting doors if outside food establishment. observed dumpster doors and lids open. make sure to keep doors a |
| 2016-10-20 |
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 a scoop handle down in the tomatoes on the prep line. |
| 2016-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed a few chicken wings in the hot hold cabinet holding below 135f. cdi - pic voluntarily discarded the wings that were out of temp. |
| 2016-10-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - employee did not know the health policy and could not explain any symptoms or illnesses. cdi - discussed the health policy wi |
| 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 some older sauce build up stains on main prep unit doors and a few prep table shelves needing some better cleaning. |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed soda syrup rack broken from support posts, laying on floor. needs repair.4-502.11(a) maintain utensils in good repair. observed through way hot holding unit pan covers that are badly cracked and damaged |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large number of dishes being tight stacked while still wet. |
| 2016-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes with sticker residue not being cleaned from outsides, which is getting onto the food contact surfaces of pans as they are tight stacked |
| 2016-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a greasy film and sauce debris left on plastic sauce buckets stored as clean. |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a small amount of lettuce stored on the line at 50f. cdi by voluntary disposal. |
| 2016-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one sanitizer bucket by the front register measuring 0ppm quat. cdi by disposing and re-filling at 200ppm. |
| 2016-02-24 |
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 cups overstacked and unprotected in the cup dispensers. |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plasatic containers stacked while wet. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed the 2 door true reach in cooler leaking in the back with a pool of water in the bottom. |
| 2016-02-24 |
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 the wash water at 100f while actively washing. cdi by refilling with hot water at a minimum of 110 |
| 2016-02-24 |
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 minor build up on the walk in cooler floor. |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. walk in cooler racks need cleaning of build up. |
| 2015-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and salad plates tight stacked while still wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches o |
| 2015-10-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tomato slicer not used over 4 hrs that had been left dirty with tomato debris. cdi- slicer cleaned. |
| 2015-10-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed worker pick up item from floor, change gloves but not wash hands. cdi- worker corrected, washed hands and changed gloves. |
| 2015-04-20 |
50 |
5-402.13 maintain sanitary sewage system.-p floor drain at dish sink very slow draining and frequently overflowing, needs repair asap. |
| 2015-04-20 |
49 |
5-205.15 maintain a plumbing system in good repair.-p 4 compartment sink has one of two faucets with hot water turned off at rinse and sanitize compartments, hot and cold water switched. have faucet repaired to supply hot and cold water. faucet at pre was |
| 2015-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans being tightly stacked while still wet. |
| 2015-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some boneless chicken wings under heat lamp on prep line at 128-133 degrees. cdi- out of temp chicken disposed of. |
| 2015-01-05 |
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 tub of magnasol un-labeled. |
| 2015-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken fingers at 125-130, appears a fresh cooked batch was co-mingled with an older batch. cdi- chicken re-fried to 165 min. |
| 2014-07-09 |
42 |
4-903.11 (a), (b) and (d) be sure to properly store dishes to prevent contamination. observed dirty tomato slicer stored on clean dish shelf directly above clean dishes. cdi- slicer moved to dish sink for cleaning.4-901.11 air dry all dishes and utensils. |
| 2014-07-09 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed a few tubs of cut lettuce that were prepped 2 hrs earlier still at 60-63 degrees. foods taken out for prep must be chilled back down to 45 or below within max. 4 hrs. foods chill faster |
| 2014-07-09 |
19 |
3-501.16 (a)(1) hot hold foods at 135 min. observed some chicken fingers at 126-133 under heat lamp. cdi- chicken voluntarily disposed of by pic. |