| Violation Date |
Code |
Description |
| 2018-10-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c; 6-501.114 maintaining premises, unnecessary items and litter - ccomment: replace the light bulb that is out above the grill. floors, walls, and ceilings including the attachme |
| 2018-10-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace the missing handle on the reach in fry/chicken cooler. maintain equipment in good repair. |
| 2018-10-30 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: observed chicken seasoning, burger seasoning and other seasoning not labeled near the grill area. label all working containers of food (oils, spices, salts) except food that |
| 2018-10-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved butter hot holding near grill at 103f. cdi. the butter was voluntarily discarded by the pic (person in charge). phf (potentially hazard |
| 2018-10-30 |
8 |
6-301.12 hand drying provision - pfobserved no paper towels at hand sink at the front hand wash station and the front milkshake prep station. provide paper towels or approved alternative for hand drying at each hand sink. cdi (corrected during inspection) |
| 2018-06-22 |
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 walls around 3 compartment sink and |
| 2018-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed at all times.*shared facility, will follow up with other establishments within next visit.** |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build-up on shelvings in walk in cooler, reach in unit, gaskets, fans in walk in cooler, reach in units, sides of equipment and non |
| 2018-06-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boads in need of being replace/resurfaced.4-502.11 (c ) maintain air thermometers in good repair and accurate. observed missing air th |
| 2018-06-22 |
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 multi-use ustensils being stored in holders with significant food debris. cdi pic had all silverware rewashed and holder |
| 2018-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the establishment. make sure to have pest control address. |
| 2018-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter hot holding less than 135 degrees. cdi butter was placed on temporary time for today and provided paperwork to establishment if wants to implement for future. |
| 2018-06-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee remove gloves, scratch head then proceed to don new gloves. cdi food employee stopped and directed to wash hands. |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce holding at >45f today- cdi moved to the walk in where it began falling fast.oil and garlic mixture that comes pre-made and oil is added onsite, was stored at room temper |
| 2017-11-02 |
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 the icecream scoops stored in continually running water today but the con |
| 2017-11-02 |
45 |
4-501.11 maintain equipment in good repair.salad make table is leaking today.thanks for the repair. |
| 2017-11-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfdirty dish was stored in the back handsink today- cdi moved to the dirty dish pit area. |
| 2017-11-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.baseboard is pulling away from wall in the back and a rectangle piece of flooring is missing on the fry line. |
| 2017-11-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 2 bulbs on pass thru are not coated today. |
| 2017-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up present on walk in racks, outside of the ice machine, and vent to salad table. |
| 2017-07-19 |
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 one light on the pass thru that is not a coated bulb. |
| 2017-07-19 |
45 |
4-501.11 maintain equipment in good repair.observed racks starting to rust in the 1 door freezer today. observed one tong with a melted handle today. |
| 2017-07-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employee on the line today with no hair restraint and one making milk shakes with no hair restraint. |
| 2017-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a garlic and oil mixture stored at room temperature today. facility has a rosemary garlic mix delivered and they add oil- this product must be refrigerated or put on time as dis |
| 2017-07-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed ice lid to customer drink dispenser not latched, leaving a gap. latch put back on machine during inspection so it could be covered completley. |
| 2017-03-20 |
20 |
observed herb oil that is commercially prepared with garlic puree and oil as top ingredients, and is stored out of temperture during service to be refrigerated at the end of the night.this product contains tcs ingredients and must be refrigerated at all t |
| 2017-03-20 |
26 |
observed stainless steel cleaner stored on the line today on the same level as buns. cleaner moved to designated chemical storage to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2017-03-20 |
45 |
observed torn gaskets on the flip top drawers.4-501.11 maintain equipment in good repair. |
| 2017-03-20 |
47 |
observed a small amount of build up on the cold drawers and on the ice machine lip, the underside of the drink dispensers.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-20 |
54 |
observed a broken light shield in the walk in freezer today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-03-20 |
53 |
observed build up throughout the kitchen on the baseboard ledge.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 exp |
| 2016-11-30 |
52 |
observed the cardboard dumpster with open top lids, holes in the container, and no drain plug.5-501.111 keep storage areas and bins for waste in good repair.5-501.113 covering receptacles - c5-501.114 using drain plugs - c |
| 2016-11-30 |
45 |
observed torn gaskets on 2 drawers and the reach in freezer today.observed a melted tong handle that is no longer easily cleanable.4-502.11(a) maintain utensils in good repair.4-501.11 maintain equipment in good repair. |
| 2016-11-30 |
21 |
observed 12 days given to open hot dogs, on the line and in the walk in cooler. both expiration dates were changed to reflect only 7 days.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-11-30 |
14 |
observed specs of food debris on clean pans, salad bowls and drink cups that were stored as clean. all sent to be rewashed.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-11-30 |
13 |
observed raw bacon stored over ready-to-eat sauces today. sauces moved to another shelf to correct.keep raw animal foods separate from ready-to-eat foods to avoid a possible cross contamination. |
| 2016-07-06 |
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 hot dogs opened on the walk in cooler date marked for 12 days. cdi - pic corrected date mark label to reflect 7 days for product at |
| 2016-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris still present on clean dishes on the drying rack. cdi - items were moved to the soiled drain board of the 3-comp sink for cleaning. -1.5- |
| 2016-07-06 |
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 tea urn on the floor of the storage room. keep off the floor at least 6 inches. -0- |
| 2016-07-06 |
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 unlabeled squeeze bottles and shaker on the prep line. label these with the common name of the food. -2- repeat |
| 2016-07-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards with dark buildup. resurface or replace. repeat -1- |
| 2016-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the compressor cover of the front counter prep unit, on the gasket of the walk in cooler and on the front panels of the ice machine. |
| 2016-07-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several scoops stored with handle down in storage container on drying rack. invert these. -.5- repeat |
| 2016-06-08 |
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 unlabeled squeeze bottles at the front line. some of the containers have the same color lid with a different food inside. |
| 2016-06-08 |
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. observd buildup on the wall near the drain for the dish m |
| 2016-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving in the walk in cooler. clean. -0- |
| 2016-06-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged and dark stained cutting boards in the prep area. either resurface or replace these and keep clean between uses. -0- |
| 2016-06-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed oversized spatulas in drying rack with food contact surface facing up instead of the handle. invert these for selection without touching the next utensil |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed whipped topping and other items in the front prep under dusty compressor. clean. -0- |
| 2016-06-08 |
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 sliced tomatoes prepared today cooling with lid and plastic wrapping prese |
| 2016-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, feta cheese and marinated tomatoes at 49-52f in the front line prep. cdi - pic instructed employee to place these in walk in cooler to cool down. these items we |
| 2016-06-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed murky sanitizer at front line at 0 ppm concentration. cdi - pic instructed employee to refill with clean solution of correct strength. -0- |
| 2016-06-08 |
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 two food employees wash hands and then turn off faucet without using a barrier. cdi - emp |
| 2016-06-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification during inspection. -2- |
| 2015-12-28 |
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 hot dogs in low boy for more than 24 hours without date marking. cdi - pic instructed that hot dogs are ready-to-eat. -1.5- |
| 2015-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with long beard not wearing beard guard. wear beard guard. -0- |
| 2015-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth used to wipe up dripping condensation from first front line prep unit. keep in sanitizer between uses and have unit serviced. -.5- |
| 2015-12-28 |
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 bottles of condiments, such as sauce, without label. label these with the common name of the item. -1- repeat |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in freezer at front line. repair. -0- |
| 2015-12-28 |
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 buildup on wall behind dish washer. clean. -0- |
| 2015-12-28 |
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 trash can touching rack for clean dishes. move this receptable. repeat -1- |
| 2015-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two forks, one butter knife and an ice cream scoop stored as clean with food debris present. cdi - pic moved these items to soiled drain board for cle |
| 2015-08-17 |
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 all working container of sauces and spices, except one, without label. place label with common name of product. -1- |
| 2015-08-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with long braids not wearing hair restraint at beginning of inspection. cdi - pic instructed employe |
| 2015-08-17 |
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 two knives in smash station with food buildup stored on magnetic holder |
| 2015-08-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bucket of sanitizer on top of counter in ice cream area. cdi pic placed below ice cream cooler in shelf. -0- |
| 2015-08-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed stained cutting board with heavy gouging. replace or resurface. -0- |
| 2015-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on door handles of prep and reach in. clean. clean buildup inside prep cooler, water and food debris present -.5- |
| 2015-08-17 |
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. clean under all shelving and equipment throughout facilit |
| 2015-08-17 |
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 utensils for customers inside soiled holder with grease and debris buildup present. clean. -.5- |
| 2015-06-11 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - c observed rolling waste cart stored inside dry storage room/office. this may attract flies if not dumped regularly. |
| 2015-06-11 |
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, dust or debris inside and under utensil holders, on the ice lid of the freestyle coke machine, on the wire racks in the walk-in cooler an |
| 2015-06-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees engaged in food preparation with hair restraints. |
| 2015-06-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of sliced tomatoes dated 6/1. cdi item discarded. |
| 2015-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 1/6 butter pans with heavy residue in the bottom of 4 pans. also noted a knive with debris present and a stained cutting board. cdi all items retur |
| 2015-06-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed line cook go to walk-in cooler, get a pan of raw chicken for the line cooler and then discard his gloves and don clean gloves with handwashing before donning clean gloves. cdi (corr |
| 2014-11-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf.2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: observed no documentation of e |
| 2014-11-19 |
43 |
.4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected paper cups at service window, exposed to customers. |
| 2014-11-19 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink on middle shelf of single use storage, over single use utensils. |
| 2014-07-24 |
37 |
3-306.11 food display-preventing contamination by consumers - p: observed lemons at tea station in uncovered container, exposed to consumers. |
| 2014-07-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be held cold at 45 f or below. found several items in flip top of prep cooler above 45 f. cdi- staff temped all items |
| 2014-07-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: equipment and utensils shall be clean to sight and touch. observed one pan with tomato residue attached, stored as clean. cdi- taken back to cleaning process. |