| Violation Date |
Code |
Description |
| 2018-10-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat hanging by reach in cooler by grill area. employee jacket was in contact with single use gloves. facility has locker are |
| 2018-10-31 |
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 vent covers over dry storage area with signific |
| 2018-10-31 |
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 in reach in units, shelving and gaskets throughout restaurant. observed vents in reach in cooler beside deep fryer with black build up |
| 2018-10-31 |
45 |
4-501.11 (a) maintain equipment in good repair and condition that meets the requirements specified under parts 4-1 and 4-2. observed split gaskets on almost every refrigeration unit. gaskets need replacement. observed part of plastic seal on reach in f |
| 2018-10-31 |
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 ice scoop stored with handle in ice. keep handle above and not touchin |
| 2018-10-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sliced ham, french fries, and hash browns in hot holding all below 135f. these items must remain above 135f when in hot holding. suggestion made today to place these items o |
| 2018-10-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed small pieces of stickers and sticker residue on almost every clear plastic container. plastic containers are stacked with the sticker residue touching the |
| 2018-10-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee don gloves to engage in food preparation without washing hands. food employees must wash hands before donning gloves when engaging in food prep. cdi- pic instr |
| 2018-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage without a lid sitting on food preparation counter by fryer. cdi drink was discarded.2-401.11 eating, drinking, or using tobacco - c employees |
| 2018-01-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment and utensils stored as clean with significant food debris. observed almost all hotel plastic pans with sticker residue and stickers still re |
| 2018-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on line by grill and fryer holding above 45 degrees. cdi both pans discarded.*as a result of improper cooling. make sure to cool product down before placing on line due |
| 2018-01-12 |
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 tomatoes date marked for 1/6 and chicken date marked for 12/27. cdi pic stated that dates were i |
| 2018-01-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee entering establishment for work and proceeding to go to expo line without washing hands. cdi food employee directed to wash hands. repeat verification required. 2nd ins |
| 2018-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed significant wet stacking of equipment and utensils. make sure to spread out so sanitizer can dry and work effectively. repeat.4-903.11 store cleaned equipment, utensils, li |
| 2018-01-12 |
45 |
4-501.11 maintain equipment in good repair. observed small reach in unit not operating. food establishment has a work order in place. make sure to keep in good repair. |
| 2018-01-12 |
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 in reach in units, shelving and gaskets throughout restaurant. make sure to increase cleaning frequency. repeat |
| 2018-01-12 |
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 report to work without a hair restraint. cdi pic instructed food employee to place on a hair restrai |
| 2017-09-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf.observed employee health policy hanging on wall; spoke to food employee and was unable to list any symptoms/illnesses or could |
| 2017-09-07 |
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. -p observed dish employee going from dirty to clean without hand washing. |
| 2017-09-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed more than 3 buckets reading 0 ppm for quat sanitizer. cdi buckets were changed out with quat ammonium of 200 ppm.4-601.11(a) equipment food contact surfaces an |
| 2017-09-07 |
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 containers of lettuce and tomato in walk in cooler that were tightly seale |
| 2017-09-07 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce and tomatoes in walk in cooler tightly covered and stacked on top of each other in the cooling process. after |
| 2017-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in reach in units near fry station. increase cleaning frequency. repeat points not escalated due to only area that debris was observed. |
| 2017-09-07 |
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 dumpster doors closed at all times. repeat points not escalated due to minor risk. |
| 2017-09-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses and aprons being stored on food preparation line near hand sink and glove storage. make sure food employees keep items in |
| 2017-09-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure equipment/utensils are spread out so sanitizer will work effectively. repeat |
| 2017-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can airy dry and sanitizer work properly. |
| 2017-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink being stored on food preparation counter of line. cdi drink discarded. |
| 2017-06-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cracking raw shell eggs with gloves, wipe gloves off and continue with food preparation. cdi food employee directed to discard gloves when soiled and have to wash hands |
| 2017-06-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee cracking raw eggs, wiping hands in sanitizer bucket and using towel to dry gloves. cdi food employee directed gloves only for single use |
| 2017-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamers cold holding on counter at 50 degrees. cdi creamers moved back to reach in unit. repeat |
| 2017-06-08 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smoooth material, nonabsorbent and corrosion-resistant. observed food establishment using cardboard to line shelving and above fryer. must use materials that are nonabsorbent. repeat |
| 2017-06-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed significant sticker residue on containers deemed as clean. observed food debris on lids deemed as clean. observed milk shake mixer with debris on |
| 2017-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build-up in gaskets of reach in units and shelving in walk in cooler. make sure to keep clean and increase cleaning frequency. repea |
| 2017-06-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink by window clogged. make sure to keep in good repair. |
| 2017-06-08 |
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. |
| 2017-06-08 |
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. oberved dust throughout establishment on ceiling. observe |
| 2017-06-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment, baseboards etc shall be cleaned every 24 hours, prior to use and as often as needed to avoid accumulation. observed build-up in one spray arm. make sure to keep clean so will w |
| 2016-07-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2016-07-28 |
6 |
2-301.14 when to wash - p- wash hands before doning gloves. observed 1 food employee put on gloves without washing hands. cdi by instruction. |
| 2016-07-28 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be supplied at each handwashing sink. observed no disposable towels left in dispenser located in men's restroom. cdi, operator provided towels.6-301.14 hand washing signage - c - hand washin |
| 2016-07-28 |
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 cold held at 45 degrees f and below. observed a container of half and half at 66 degrees f. cdi, operator stated t |
| 2016-07-28 |
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 timer used to discard foo |
| 2016-07-28 |
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 cups stored in container of dry food ingredients. use scoops with hand |
| 2016-07-28 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c - ware washing equipment shall be cleaned as often as necessary to keep them clean. observed soiled equipment stored on both drain boards of 3 compartment sink and food debris on dartboard. observed |
| 2016-07-28 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil residues accumulating in gaskets of refrigerators. |
| 2016-07-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - physical facilities shall be designed and constructed to be smooth and easily cleanable. observed some broken floor tile underneath fryer unit at prep line. |
| 2016-07-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed several split gaskets in low reach in refrigerators in food establishement. observed 1 light out under hood ventilation system. 4-101.19 non |
| 2016-02-11 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed chemical dish machine not providing sanitizer. cdi, operator called ecolab |
| 2016-02-11 |
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 2 open packages of beef tacos not date marked in reach in refrigerator. cdi, operator voluntarily discarded tacos. |
| 2016-02-11 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitize buckets. observed 2 sanitizer buckets below required concentration. |
| 2016-02-11 |
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 in-use ice scoop stored in container collecting soil residue. observed |
| 2016-02-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several plastic pans being wet stacked. repeat. |
| 2016-02-11 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed food debris accumulating inside low reach in freezer. clean. |
| 2016-02-11 |
45 |
nonfood contact surfaces exposed to splash or spillage shall be constructed of smooth, non absorbent, and easily cleanable material. observed cardboard lining shelving at prep line where sanitizer bucket containers were stored. |
| 2015-09-02 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facilities shall be free from unnecessary items such as equipment no longer used. observed unused ice machine stored in facility. remove. observed some trash and cardboard builing |
| 2015-09-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed several split gaskets on low reach in refrigerator and standing refrigerators. observed outside of lid damaged on saniserv machine. |
| 2015-09-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed plastic containers being wet stacked in facility.4-803.11 storage of soiled linens - c - store soiled linens properly. observed soiled cloths st |
| 2015-09-02 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed tongs stored on a soiled single-service cloth. |
| 2015-09-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed quat santiizer being dispensed at dispenser above 3 compartment sink well above 400 ppm as measured by test strips and several sanitizer buckets were above 400ppm. cd |
| 2015-09-02 |
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. -p/pf - observed several containers of cut |
| 2015-09-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - observed no hand soap in men's restroom. cdi, employee provided hand soap during inspection. |
| 2015-09-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn off faucet with their bare hands. cdi by instruction. |
| 2015-09-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection with a ansi accredited certified food protection manager certification. cdi by instruction. |
| 2015-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed label residue attached to utensils. remove label residue from utensils during cleaning process. ten day verification to see that label residue has be |
| 2015-03-31 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - c: provide legible data plate for dish machine. |
| 2015-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in some refrigeration coolers. observed shelving in walk-in cooler beginning to rust.4-502.11(a) maintain utensils in good repair. observed some utensils with broken edges, fraying handles |
| 2015-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of utensils. |
| 2015-03-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: no hand drying means at handsink near grill. cdi- towels provided. |