| Violation Date |
Code |
Description |
| 2018-10-23 |
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. floors and walls in need of repair in kitchen. repeat |
| 2018-10-23 |
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 on equipment throughout. repeat |
| 2018-10-23 |
37 |
. |
| 2018-10-23 |
33 |
3-501.13 use approved thawing methods. observed steaks thawing in prep sink without running water. |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on slicer stored as clean. observed build up on interior of ice machine. observed dishes run through dish machine with heavy build up still vi |
| 2018-10-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored over ready to eat foods in reach in. cdi-rearranged to proper storage order. |
| 2018-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly. |
| 2018-06-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2018-06-20 |
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 items cooling in flip top units. cool in walk in cooler until 45f and belo |
| 2018-06-20 |
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 dipper well not working sufficiently enough to keep food particles off o |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce overstacked in pan in prep unit above 45f. cdi-removed and taken to walk in cooler to cool down. |
| 2018-06-20 |
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. floors and walls in need of repair in kitchen. |
| 2018-06-20 |
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 on equipment throughout. |
| 2018-02-05 |
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 metal frame of walk in cooler door loose, needing repair. |
| 2018-02-05 |
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 of old food and water build up in drawer cooler under grill. observed build up on outside of main prep cooler and food debris needing clean |
| 2018-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed a lot of ice build up from walk in freezer fan, indicating a leak, needs repair. |
| 2018-02-05 |
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 a few foods thawed or prepped more than 24 hrs ago that were not date marked including: bacon potato bites, pre-cooked onions and p |
| 2018-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato slicer stored as clean with food debris on it. observed a couple plates that were stored as clean that had food debris stuck to them. cdi- dirt |
| 2018-02-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser was not working on cook line. cdi- dispenser fixed to operate. |
| 2017-08-31 |
33 |
3-501.13 use approved thawing methods. observed pre-packaged roast thawing at prep sink with no thawing methods. roast was observed at 41 degrees, placed in walk in cooler to continue thawing. |
| 2017-08-31 |
1 |
| 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-08-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine reading 0 ppm, machine not sanitizing properly. will follow up that machine is operating properly, be sure to use test strips to veri |
| 2017-08-31 |
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 shell eggs stored on the floor, pic said they were delivered earlier in the day. cdi- eggs stored off the floor. observe |
| 2017-08-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall at prep cooler across from grill with a hole near floor needing repair. (repeat) observed metal frame of walk in coole |
| 2017-08-31 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler fan missing a fan guard, needs replacing. |
| 2017-08-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. several pans tight stacked while wet. |
| 2017-08-25 |
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 missing ceiling tile on cook line and a loose ceiling tile in dish area, tiles |
| 2017-08-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pipe from kitchen handwash sink leading behind freezer badly leaking, needs repair asap.5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an |
| 2017-08-25 |
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 service items stored on the floor in storage room, items had been on the floor for several days. cdi- b |
| 2017-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers tight stacked while wet. |
| 2017-08-25 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed one in-accurate thermometer and one missing thermometer in reach in/ prep coolers. cdi- |
| 2017-08-25 |
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 portioned grilled chicken strips in wic with no date marking. pic said it was likley prepped yesterday but could not determine spec |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pre-packaged bag of roast ckn left on prep sink counter for unknown amount of time, chicken observed at 80 degrees. workers could not determine how long chkn had been left at ro |
| 2017-08-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer buckets in prep and cook areas at 0 ppm. buckets replaced with proper strength sanitizer.4-601.11(a) equipment food contact surfaces and utensils sha |
| 2017-08-25 |
13 |
u3-302.11(a) separate the different types of raw animal foods. -p observed raw sausages and raw steak meat stored above pancake mix and pancake fruit toppings in prep cooler. cdi- foods arranged by final cook temperature. |
| 2017-08-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at either handsink in kitchen. cdi- towels provided to handsinks. |
| 2017-08-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in ktichen, maintain pest control measures. |
| 2017-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 3 comp sink sanitizer and sanitizer buckets in prep and cook areas at 0 ppm. saniitzer had run out and no quat test strips available to check sanitizer strengt |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several pieces of equipment on cook line needing better cleaning eg. outsides and between fryers, gaskets and areas around door frames and hinges of |
| 2017-06-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no quat test strips available. cdi- gave pic some quat test strips until some can be acquired. |
| 2017-06-20 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow prevention device on can was hose bib, need to install one asap. |
| 2017-06-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged wall at prep cooler across from grill, no baseboard at this wall with a hole in wall near floor needing repair.6-50 |
| 2017-02-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged wall at prep cooler across from grill, no baseboard at this wall with a hole in wall near floor needing repair. obs |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several pieces of equipment on cook line needing better cleaning eg. outsides and between fryers, gaskets and areas around door frames and hinges of |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. gasket on main drawer cooler under flat grill is badly damaged, needs replacing. |
| 2017-02-21 |
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 mashed potatoes in a deep pan cooling in make table at 50 degrees approx. |
| 2017-02-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed pre-cooked peppers and carrots in drawer cooler with an incorrect date label from another produ |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes and pico de gallo being left out for extended amount of time while not being worked with, items observed at 66 degrees over 30 minutes with no temp control await |
| 2017-02-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open cup of coffee stored on prep sink drain board next to food in prep. cdi- drink removed. |
| 2016-10-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a trash can blocking the handsink beside the reach in freezer. cdi -trash can was removed.5-202.12 provide at least 100f water at handsinks.-pf - observed th |
| 2016-10-20 |
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 rehydrated hash browns cooling with the vent closed and in the reach in |
| 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 2 scoops stored in 102f water on the grill. observed 3 handles down i |
| 2016-05-25 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, outside surfaces of kitchen equipment throughout) |
| 2016-05-25 |
45 |
4-501.11maintain equipment in good repair.observed damaged utensils in need of replacing in kitchen area. |
| 2016-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage links stored in steam well measuring 122-127f; cdi links reheated and placed into deeper pan to maintain uniform temp. |
| 2016-01-27 |
14 |
(repeat) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers / utensils stored clean with food residue stuck to surfaces. cdi containers / utensils placed into dirty dish pit. |
| 2016-01-27 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pooled raw eggs and pooled raw egg whites stored in prep cooler that was not functioning properly measuring 50 f. cdi both egg products discarded and work order placed |
| 2016-01-27 |
42 |
(no points deducted) 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2016-01-27 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed food prep table butted up against hand washing sink witho |
| 2016-01-27 |
47 |
(no points deducted)4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( surfaces of cooking equipment, inside surfaces of stand up f |
| 2016-01-27 |
53 |
(no points deducted) 6-501.11floors, 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 repair issues to physical facilities (floors, walls through |
| 2016-01-27 |
45 |
4-501.11maintain equipment in good repair. observed broken faucet / not functioning at one of three hand washing sinks in need of repair; observed numerous coolers not functioning properly in need of repair. work orders placed during inspection. |
| 2015-10-28 |
14 |
. 4-602.11 equipment food-contact surfaces and utensils-frequency - p - ice machines shall be cleaned at manufacturers recommendations or at least enough to prevent accumulation of soil. observed white ice shield inside ice machine accumulating black soil |
| 2015-10-28 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be supplied at each handwashing sink used by food employees. observed no disposable towels left at 1 handwashing sink near kitchen walkway. cdi, operator provided disposable towels during in |
| 2015-10-28 |
26 |
7-102.11 common name-working containers - pf - observed glass cleaner and degreaser not labeled as required. cdi, operator relocated toxic substance to be labeled.7-201.11 separation-storage - p - store toxic substances so that contamination of equipment |
| 2015-10-28 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c - dead insects and other pests shall be removed from the premises at a requency that prevents decomposition or attracktion of pests. observed 2 dead insects in light fixtures ov |
| 2015-10-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed 2 prep refrigerators out at front prep line and potatoe salad, pasta salad, cut lettuce, 2 bags of cheese, sliced turkey and |
| 2015-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 prep refrigerators not holding proper temperatures and with ambient air temperatures above 45 degrees f as measured by thermocouple. observed low reach in prep refrigerator behind front |
| 2015-10-28 |
47 |
4-602.13 nonfood contact surfaces - c - observed build up of debris and soil accumulating in reach in prep units along grill and sides of equipment at front prep line. repeat. observed some food soil on bottom of equipment along prep line. |
| 2015-10-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some chipped floor baseboard tiles in facility near office and warewashing area. |
| 2015-10-28 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths on counter surfaces and at 3 compartment sink upon arrival. |
| 2015-06-16 |
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 observe two half gallon jugs of chocolate milk and one dispenser filled with chocolate expired and sti |
| 2015-06-16 |
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 missing light shield over the dish room. replace light shield. -gc- |
| 2015-06-16 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed standing water in corner to the right of can wash where mop buckets are inverted. fl |
| 2015-06-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in grill area with pipe joint disconnected. have plumber reattach sink. pic has scheduled repair for later today. -1- |
| 2015-06-16 |
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 debris inside front line reach in and the bottom of reach ins in the grill area. clean equipment often enough to prevent build up. -.5- rep |
| 2015-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items on drying shelf wet stacked. use another stacking method, such as pyramid stacking to aid air flow and prevent microbial growth. -.5-3-304.12 store in-use utensils in |
| 2014-12-01 |
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 build-up on inside of upright freezer. clean. |
| 2014-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed link sausage on grill hot held at 118f. cdi reheated and stored on grill. |
| 2014-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 compartment sink testing at 100ppm. use test strips to test sanitizer strength. cdi refilled and tested 200-400 ppm. |