| Violation Date |
Code |
Description |
| 2018-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler door gasket and dark build up from walk in cooler door gasket. |
| 2018-08-21 |
45 |
4-501.11 maintain equipment in good repair. replace split door gasket on reach in freezer. |
| 2018-08-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p tubs of cut onions stored below boxes of unwashed lettuce in walk in cooler. cdi - cooler rearranged with cut onions under other ready to eat items. |
| 2018-03-26 |
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 french fries being kept on |
| 2018-03-26 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed employee put heated queso into the hot hold well for use. the queso only got to about 46f. cdi-instructed to put |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the gasket of the french fry freezer, the walls around the milkshake container, the floor in the left corner of the walk in coo |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed wooden countertop loosing the finish. it is no longer easily cleanable. the manager stated they are in the process of having the counter refinished this week. repeat. |
| 2017-08-25 |
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 racks in the walk in cooler, minor buildup on the door of the front reach in freezer, and minor buildup on the inside of the front |
| 2017-08-25 |
45 |
4-501.11 maintain equipment in good repair. observed the wood counter beginning to lose its finish. the manager stated that they are in the process of repairing the counter top. |
| 2017-08-25 |
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 bottle of oil and some bottles in the flip top unit missing labels indicating the name of the product. have labeled. |
| 2017-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed a burned out light bulb at the hood vent station. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the c |
| 2016-11-07 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed missing sliding door to the outside dumpster. have fixed. |
| 2016-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rack stored in front of the hand wash sink . cdi-the rack was moved. |
| 2016-04-15 |
47 |
observed build up on the heat lamp covers today and above that fry hot hold.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-10-30 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed a corroded and leaking dumpster today. |
| 2015-10-30 |
43 |
$ | 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed food skewers stored outside of the sneeze guard today- moved to behind the glass to protect them from customer contamination. |
| 2015-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple rags stored on the counters today- put into buckets to correct. if needing to wipe up water then use the sanitizer rag in bucket or a papertowel that gets discarded after |
| 2015-10-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved lotion stored over burger wraps today on the line- lotion moved to the chemical storage area. |
| 2015-03-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed phone charging on prep table where food prep was occurring. observed employee sweatshirt on dry storage shelf. |
| 2015-03-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at registers and pick up counter exposed. observed single service spoons, forks and knives with eating surfaces stored up out of cu |
| 2015-03-02 |
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 metal trays used for food service stacked and stored on top of bottles of chemicals next to prep unit. |
| 2015-03-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employees about to slice lemons without first washing. cdi by instruction. |
| 2015-03-02 |
39 |
3-304.14 wiping cloths shall not be used for multiple purposes. observed towels being used under cutting boards. do not use towels under cutting boards and for wiping counters. |
| 2015-03-02 |
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 three containers of dry goods under front counter without labels. |
| 2015-03-02 |
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. facility uses time as a public health con |
| 2015-03-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed diced cooked onions in counter top hot holding unit 104f. onions were cooked at beginning of inspection but hot holding unit was not plugged in far enough in advance for unit to |