| Violation Date |
Code |
Description |
| 2018-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sanitizing solution in buckets < 100ppm. |
| 2018-11-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved cookies being offe |
| 2018-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked chicken breast in warmer < 135f. cdi reheated to 165f and returned to warmer.pic will monitor temperatures in warmer. |
| 2018-11-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one employee beverage stored on food prep table.cdi moved to designated storage area. |
| 2018-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic was not food safety certified. |
| 2017-12-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. coats and used aprons stored on facility equipment. correct storage. |
| 2017-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean pan stored with label residue on the exteriors. some cooler units and exteriors with dried food debris. repeat cleaning is needed. |
| 2017-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups at front counter not protected. all other items stored correctly. repeat |
| 2017-12-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee filling prep cooler with no hair restraint. cdi- employee put on hair restraint. |
| 2017-05-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed opened seasoning packets and opened nuts stored on dry storage shelving without intact wrappings. cdi by re-wrapping. |
| 2017-05-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken patties inside the warmer drawers a slow as 125f. cdi by disposal. |
| 2017-05-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a spray bottle of glass cleaner stored with single service condiment cups behind the front line. cdi by removal. |
| 2017-05-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer present for the front line cold holding condiment drawers. |
| 2017-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic plates and take out trays stored face up on the front line. |
| 2017-05-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the 3 comp sink vats unable to drain/draining very slowly. observed a leak under the 3 comp sink also. pic called in for emergency repair. pic to temporarily utilize the adjoining permitted sout |
| 2017-05-11 |
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 walk in cooler shelving. |
| 2017-05-11 |
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.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispense |
| 2017-05-11 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the reach in cold holding drawer at the grill. observed a gouged cutting board on the front line flip top cooler. |
| 2016-12-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a single bottle of stainless steel cleaner stored with a bottle of pam. cdi by moving cleaner to the chemical storage shelving. |
| 2016-12-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed |
| 2016-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers or sticker residue left on a few metal pans stored as clean on shelving. cdi by removing to be re-washed. |
| 2016-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed sanitizer wiping cloth buckets at 50ppm (quat). cdi by refilling at 150ppm. |
| 2016-12-15 |
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 one small bag of opened lettuce with a minimal amount left, missing a date label and with an unknown open date. cdi by disposal. |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and grease build up on the vent fans at the fry warmer next to the fryers. |
| 2016-12-15 |
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. replace the water stained ceiling tiles above the front line handsink and at the back d |
| 2016-12-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility is missing a complete test kit. observed strips available but no color chart available. vr- provide within 10 days. |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic food container stacked while wet. |
| 2016-02-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration in between uses. observed 3 wiping cloth buckets at 100ppm (quat). cdi by re-filling at 200ppm. |
| 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 one cook line employee with a beard preparing food without a beard guard. |
| 2016-02-25 |
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 working squeeze bottles unlabeled. |
| 2016-02-25 |
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 marinara sauce, sliced tomatoes, etc stored beyond the discard date or greater than 7 days. |
| 2016-02-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee cup of water stored on the prep table of the middle prep area. observed an employee water bottle stored with customer condiment cups. observed empl |
| 2015-10-14 |
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 spatulas stored in quat sanitizer. cdi by moving into a pan of water on |
| 2015-10-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee drink stored on a prep table, another employee water bottle stored on shelving above the clean dish area and another uncovered employee |
| 2015-10-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles with blue substance missing labels. cdi by hand labeling while onsite. |
| 2015-10-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed wrapped cookies s |
| 2015-10-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of french fries and buns stored on the floor of the walk in cooler. |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the cold holding drawer labeled for prime rib burgers. |
| 2015-10-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the proper concentration. observed wiping cloths not fully submerged and in quat sanitizer measuring at 50ppm. cdi by refilling the buckets at 400ppm (manufacturers approved range 150-400p |
| 2015-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic containers stacked while wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2015-10-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees baking cookies and making milkshakes without any hair restraints. observed no employees wearing hair res |
| 2015-01-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved one container of cut melon not date labeled. cdi by voluntary disposal.3-501.18 discard the food requiring date labels once time/tem |
| 2015-01-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no consumer advisory posted on the overhead menu board for the undercooked non pastuerized eggs. observed |
| 2015-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sour cream and ranch condiment cups inside a cold holding drawer above 45f. cdi by voluntary disposal. |
| 2015-01-29 |
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 wash water at 95f. according to the pic, the manufacturer verbally advised dishes be washed in col |
| 2015-01-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.food employees with beards that are not closely shaven must use beard guards. 2-303.11 remove jewelry on hands and arms whi |
| 2015-01-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfpic was unable to provide documentation of an approved employee health policy or to demonstrate knowledge of an approved policy. |