| Violation Date |
Code |
Description |
| 2018-08-30 |
45 |
4-501.11 maintain equipment in good repair. main prep cooler door not fully closing. needs repair to prevent loss of cold air.general comment: investigated sr# 88746 during inspection |
| 2018-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ice berg and green leaf lettuce in make table of prep cooler reading 50 degrees. appears this prep cooler door will not fully close, leaving gaps at gasket. have cooler serviced |
| 2018-08-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 0 ppm, had run out of sanitizer. pic replaced santizer and primed machine but still wouldnt sanitize. pic will hand wash and sanitize dish |
| 2018-01-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large metal container stored in hand washing sink near 3 compartment sink. cdi, metal container removed. |
| 2018-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top portion of lettuce, and tomato at temperatures above 45f. top portions of lettuce and cut tomatoes reached 51f, and 52f respectively. bottom portion of foods were found at 4 |
| 2018-01-26 |
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 several squeezes bottles, as well as shakers without identifying label. |
| 2018-01-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stored outside of protective sleeve, allowing cup's lip to be exposed to contamination. ensure cups are protected. |
| 2018-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 compartment sink at concentration of less than 50 ppm. observed sanitizer at sanitizer buckets with concentration of less than 50ppm quat. cdi, |
| 2018-01-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female bathroom. |
| 2018-01-26 |
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 build up of dust, food debris, and particles on |
| 2018-01-26 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents over 3 compartment sink with build up of dust and debris. repeat6-403.11 designated areas-emp |
| 2018-01-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts, not allowing for adequate cleaning and sanitizing. repeat, improvement noted. |
| 2017-07-26 |
54 |
no points deducted6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents in kitchen area in need of cleaning abover 3 compartment sink. |
| 2017-07-26 |
53 |
no points deducted6-501.12floors, 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 cleaning issues to physical faci |
| 2017-07-26 |
52 |
no points deducted5-501.113(b)keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors / lids open to dumpster container. |
| 2017-07-26 |
47 |
repeat4-601.11 (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. (kitchen and cooking equipment throughout facility; inside bottom surfaces o |
| 2017-07-26 |
45 |
repeat4-501.11maintain equipment in good repair.observed melted / damaged plastic containers and lids in need of replacing; observed melted handles on utensils in need of discarding.4-501.12resurface or replace cutting surfaces that can no longer be effec |
| 2017-07-26 |
43 |
repeat4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. |
| 2017-07-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-13 |
45 |
urepeat4-501.11maintain equipment in good repair.observed broken, damaged plastic containers and utensils, observed split/torn gasket on cooler doors.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. ob |
| 2017-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-13 |
43 |
4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station. |
| 2017-02-13 |
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. (inside bottom surfaces of stand up freezers, inside microwaves). |
| 2016-07-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink beside milkshake machine leaking. |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed handle missing on drawer reach-in cooler under grill. observed reach-in freezer beside taco station not sealing properly. observed rusted shelves in reach-in cooler beside taco station. |
| 2016-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-07-20 |
33 |
3-501.13 use approved thawing methods. observed egg rolls and mushroom thawing out of temperature control on handsink in back prep area. cdi items were placed in walk-in cooler to properly thaw. |
| 2016-07-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer stored on prep surface beside rice cooker. |
| 2016-07-20 |
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 employees unable to access |
| 2016-07-20 |
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 open bags of lettuce, broccoli and ready-to-eat items in prep cooler not date marked. cdi items labeled. |
| 2016-07-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink beside grill. cdi papertowels added.5-205.11 maintain access to handsinks. handsinks may only be used for handwashin |
| 2016-04-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink beside grill. cdi soap added. |
| 2016-04-11 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed microwave collecting heavy residue. |
| 2016-04-11 |
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 observed lettuce holding on tphc. |
| 2016-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed handle missing on drawer cooler below grill. |
| 2016-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease residue; hot holding trays, biscuit warmer, cooler bottoms, etc. repeat violation |
| 2016-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-03-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls not date marked. observed several packages of tacos improperly date marked. cdi items labeled properly. |
| 2016-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on prep table while employee was cutting tomatoes. cdi beverage voluntarily discarded. |
| 2016-03-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed several employees wash hands less than 15 seconds and turn faucet off with bare hands. c |
| 2016-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty utensils stored inside handsink. observed several towels stored inside handsink. cdi items removed from handsink. 6-301.12 provide paper towels or app |
| 2016-03-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting heavy black and pink debris. 4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every |
| 2016-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shelled eggs, tomatoes and lettuce above 45f. see temperature chart for temperature observations. cdi shelled eggs placed in reach in cooler to rapidly cool, tomatoes and let |
| 2016-03-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap under backdoor. |
| 2016-03-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed large number of cups unshielded/unprotected. observed stacks of cups unprotected in standing water at front customer service area. |
| 2016-03-29 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. repeat violation.4-202 |
| 2016-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food and grease residue collecting on nonfood contact surfaces throughout facility; gaskets, shelves under prep tables, hot holding units, et |
| 2016-03-29 |
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 frp pulling from wall near grill, behind handsink. 6-502.12 floors, walls, c |
| 2016-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and two coats stored directly on food and prep line during service. repeat violation. 6-501.14 change the filters and cl |
| 2016-03-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed line cook wearing a braclet. observed pic in food prep wearing watch. |
| 2015-10-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee wash dishes then return to frier station attempted to change gloves without washing hands prior. cdi employee washed hands. |
| 2015-10-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed heavy food and grease debris in handsink beside grill. cdi by instruction. 6-301.12 provide paper towels or approved alternative for hand drying at each hands |
| 2015-10-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine dispensing at 0ppm. verification required. observed 1 sanitizer bucket <200ppm. cdi bucket refilled and tested at proper concentration. |
| 2015-10-02 |
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 ham and lettuce in walk-in cooler opened/prepared without date mark. cdi ham discarded. lettuce labeled. |
| 2015-10-02 |
33 |
3-501.13 use approved thawing methods. observed 2 boxes of tacos and 1 box of egg rolls thawing at room temperature in back prep station. |
| 2015-10-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout kitchen. repeat violation. |
| 2015-10-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed egg rolls thawing on handsink. |
| 2015-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on taco prep station at 62f. observed lettuce on back prep table at 58f. pic stated lettuce at taco station is not held on tphc. ehs recommends properly holding lett |
| 2015-10-02 |
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 fry box used as scoop in rice container. |
| 2015-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean contai |
| 2015-10-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several containers. 4-202.11 food cont |
| 2015-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease residue. repeat violation. |
| 2015-10-02 |
53 |
6-502.12 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 heavy food and grease residue under equipment, |
| 2015-10-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee keys stored on prep surface near cook line. 6-501.14 change the filters and clean the intake and exhaust air ducts so they are |
| 2015-10-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed linecook preparing food without hair restraint. 2-302.11 (b) unless wearing intact gloves in good repair, a food |
| 2015-07-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite during the first part of inspection. |
| 2015-07-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the front or back handsink today- both restocked during inspection. |
| 2015-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese and tomatoes stored at >45f on the make table today- discarded by pic to correct.do not stack these products so high in the containers. |
| 2015-07-16 |
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 an open bag of cooked broccoli that had no date on it today- discarded to correct. |
| 2015-07-16 |
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/pfobserved lettuce held out of temperat |
| 2015-07-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed wrappers stored near the taco station in a soiled container today- sent back to be cleaned. |
| 2015-07-16 |
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 on the fryer wheels, biscuit toaster, hot hold drawer units, under drink areas(shelving), and some gaskets today.clean the hood and spray a |
| 2015-07-16 |
53 |
6-502.12 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 build up on the floors under equipment(especially |
| 2015-07-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employees tobogan stored in contact with dishes today- hat moved. |
| 2015-07-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats today around drink dispensers. |
| 2015-04-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.clean fry togo storage holders, trays used to store to go boxes, and customer drink and drive thru lid storage- build up observed today. |
| 2015-04-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility in the front and back today. |
| 2015-04-07 |
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 a knife stored between a prep table and the wall today, where it can no |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair.observed badly leaking handsink today. |
| 2015-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on drink nozzles at the customer drink station. taken back to be properly washed, rinsed and sanitized. these must be cleaned every 24 hours |
| 2015-04-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster and cardboard dumpsters open today and the cardboard container was overflowing. |
| 2015-04-07 |
53 |
6-502.12 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.clean ceiling vent over 3 comp. sink, dust ceiling where d |
| 2015-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean sourdough toaster, steamer, hot hold racks, exterior of ice machine, shelving where soda has spilled and dried, and other areas of kitchen that have bu |
| 2015-04-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels provided at the dishwashing handsink- provided today.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfob |