| Violation Date |
Code |
Description |
| 2018-07-16 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. soiled wiping cloth stored on handles of handsink. cdi- cloth discarded. sink cleaned. |
| 2018-07-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pone slice of balonga held below 135f (see chart). cdi- discarded. |
| 2018-07-16 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pemployee was grabbed |
| 2018-01-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. lids to both dumpsters were open. keep shut. |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-01-09 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. single service drinking cups at drive through station and front s |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptwo containers of american cheese (one in flip top, other in reach in) were recorded above 45f (see chart). flip top container was overstacked and reach in cheese appeared to have been l |
| 2018-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfinterior crevices of cuber had minor food debris. pic stated cuber was last washed last night. cdi- cuber taken to 3 comp. sink. assure that crevices are tho |
| 2017-08-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf lettuce stored with cover on recorded above 45f. cdi- cooling paramaters adjusted. |
| 2017-08-11 |
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 lettuce with a diacard time of 10:00 |
| 2017-08-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster door was open. repeat. |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed several damaged gaskets. |
| 2017-02-14 |
35 |
/3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. powedered sugar and cinnamon sugar unlabeled. |
| 2017-02-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one chemical bottle unlabeled. cdi- bottle discarded. |
| 2017-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one tray of lettuce at flip top station holding above 45f (see chart). cdi- lettuce discarded. |
| 2017-02-14 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in handwash sink. do not dump ice in handwash sink. cdi- sink cleaned. repeat |
| 2016-11-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in dishwasher was reading 0ppm chlorine. pic will cease use of unit and call ecolab. facility will use 3 comp. sink. vr. |
| 2016-11-08 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf dirty tongs were stored in sink. cdi- tongs removed and sink cleaned. do not store anything in sink. |
| 2016-11-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-11-08 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed some personal drinks stored on counter |
| 2016-11-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. |
| 2016-03-10 |
52 |
general comment - 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed both dumpster lids open to dumpster and multiple cardboard boxes and some trash on ground inside dumpster enclosure. |
| 2016-03-10 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy dust accumulation on fan covers inside walk-in cooler. |
| 2016-03-10 |
45 |
general comment - 4-501.11 maintain equipment in good repair.observed broken handles on containers for hot holding cabinet, torn gaskets on cooler door #8, freezer door #3, and freezer door #5; cracked plastic containers. |
| 2016-03-10 |
42 |
general comment - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic containers wet stacked on dish shelf. |
| 2016-03-10 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved sticker and sticker residue on multiple plastic containers stacked on dish shelf. observed pink residue on ice deflector of ice machine. |
| 2016-03-10 |
6 |
repeat - 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.-pobserved employee preparing food with gloves, rinsing off dirty |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dust build-up on fan covers in walk-in cooler and debris on reach-in cooler gaskets. |
| 2015-08-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved quat sanitizer buckets at 50ppm. cdi - quat sanitizer changed out to 200ppm during inspection. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. - |
| 2015-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee dumping ice in front hand sink on main grill line. cdi - instructed to only use sink for hand washing. |
| 2015-08-13 |
6 |
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.-pobserved employee with gloves on handling dirty and clean dishes then ret |
| 2015-08-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee stored above warmer on main cook line. cdi - employee drink relocated. |
| 2015-03-31 |
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 lettuce held under no temp |
| 2015-03-31 |
53 |
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 uncoved floor joint near ice machine.floors, walls and ceilings shall be designed, constructe |
| 2015-03-31 |
14 |
-4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed significant pink build-up on ice machine baffle. observed label residue on cleaned utensils and equipment. verification within ten days of cleaning |