| Violation Date |
Code |
Description |
| 2018-11-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c; 6-501.12 cleaning, frequency and restrictions - cthoroughly clean the back wall holding single service articles in the back room and the ceiling above that area as it is cover |
| 2018-11-28 |
52 |
5-501.113 covering receptacles - ccomment: observed dumpster lids open. keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2018-11-28 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: replace the faucet at the front handsink as it has become corroded. handsinks are essential to food safety and replacing this shall prevent future issue of the handsink not working properly. mainta |
| 2018-11-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the inside bottoms of all reach in cooler/freezer combo units. clean the shelving in the walk in cooler. clean the outside of all equipment in the back |
| 2018-11-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace any broken lexan pans and plastic containers. replace the rusting shelving over the three compartment sink and any rusting shelving in the walk in cooler/walk in freezer. maintain equipment i |
| 2018-11-28 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved ice bucket stored upside on top of the ice machine equipment. observed employee cell phone stored on shelving directly beside single use a |
| 2018-11-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved food debris in dishes and in containers holding clean utensils above the warewashing area on clean shelving and food debris on dishes in the back clean dish |
| 2018-11-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pobserved unwashed boxed produce over ready to eat food and clean produce. i will return within ten (10) days to verify compliance of violation. separate unwashed produce from |
| 2018-11-28 |
8 |
6-301.14 handwashing signage - ccomment: no handwash sign available at the back handsink near prep/warewashing area. a handwash sink was provided to the person in charge to post. |
| 2018-01-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over rte foods in walk in. explained to the pic about the risks and suggestions on how to rearrange to reduce risk of contamination. pic stated they would educate |
| 2018-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed grease and food debris on spatula, food debris on scoops and spoons, plastic bin with lettuce residue, and bowl with food residue all stored clean. ob |
| 2018-01-04 |
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 cut lettuce, cut tomatoes, |
| 2018-01-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets that had sanitizer concentration below 150ppm in the buckets. cdi- pic refilled the sanitizer buckets with correct concentration. |
| 2018-01-04 |
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 knifes that were stored in between equipment. knives were in cont |
| 2018-01-04 |
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 cut lettuce that was date marked for 8 days. observed food employee who dated food with incorrec |
| 2018-01-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups with lip of cup exposed and cups overstacked in plastic bins at the register area. |
| 2018-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed melted knife handle, melted tea lid, broken plastic containers, tape on thermometer battery back, broken door of frier, caulk missing and pulling away from hood units, one lane of grill not functioning |
| 2018-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with dust and food debris build up in walk in and warewash area, food debris and oil build up on sides of equipment, build up of food debri |
| 2018-01-04 |
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 significant dust and oil build up on floors, wal |
| 2018-01-04 |
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 clean equipment and utensils stored on shelves with food debris and dust build up in warewash area. observed knife store |
| 2017-07-13 |
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 top inside of microwave, warmers on the line, gaskets, and walk in racks. |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed a badly torn gasket on the line cold unit. observed taped thermometers and taped fryer door. broken timer buttons were seen, melted tea lids, and a missing top to the freezer.repair broken equipment t |
| 2017-07-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a bracelet on. |
| 2017-07-13 |
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/pfobdserved lettuce that was wilted and |
| 2017-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dry food on cups stored as clean, lettuce chopper, and on some grease build up on plastic pans. all sent to be washed today. |
| 2017-01-10 |
14 |
observed the dishwasher not dispensing sanitizer- maintain this sanitizer at 50-200ppm. staff will use 3 comp. sink until the repair is made.observed stickers on clean dishes today- be sure pans are completely clean before rinsing and sanitizing- dishes |
| 2017-01-10 |
39 |
observed 50 ppm quat in buckets today. all refilled to correct.highly recommend having chemical company increase the concentration to >150ppm, can go up to 400ppm quat.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-10 |
41 |
observed a dry goods scoop stored in the product with no handle.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. |
| 2017-01-10 |
42 |
observed dishes stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-01-10 |
53 |
observed low grout in areas of the kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-01-10 |
47 |
observed build up on hood vent, warmer, and metal rack at the drive thru.4-602.13 nonfood contact surfaces - c |
| 2017-01-10 |
45 |
observed a few torn gaskets on cold units.observed a few broken food containers- discard these.observed rusted air dryinig racks.4-501.11 maintain equipment in good repair. |
| 2016-07-14 |
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 cut lettuce date marked 07/09/2016 at 42f. at this temperature, product expiration was 07/12/2 |
| 2016-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped ice and liquid in handsink basin. use only for handwashing. cdi - pic had basin cleaned. -1- |
| 2016-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed freshly washed dishes with grease buildup still present. cdi - pic instructed washing in the 3-comp sink. -1.5-4-501.114 maintain sanitizer at correct |
| 2016-07-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed grill employee cooking food without hair restraint. wear a hair restraint while preparing food. -.5- |
| 2016-07-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled squeeze bottles of sauces in the prep area. label these with the common name of the item. -0- |
| 2016-07-14 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c dishwashing machines shall be equipped with an easily readable data plate for washing specifications. observed dish washer without legible data plate. have manufacturer data plate repl |
| 2016-07-14 |
47 |
4-601.11(c ) keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on the outside of pitchers over the 3-comp sink. completely remove the stickers prior to washing and finish removing during the washing proce |
| 2016-07-14 |
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 dust buildup on the ceiling around vents through |
| 2016-07-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed long stacks of cups at the front counter and near the drive-thru window out of a protective covering for the lip area. cdi - pic shortened the stacks and |
| 2016-03-03 |
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 food employee cooking while wearing gloves and then refill the |
| 2016-03-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids on the cardboard container and squirrel inside. keep lids closed. -0- |
| 2016-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup behind condenser fan cover in the reach in at the grill. clean. repeat -1- |
| 2016-03-03 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed less than 50 ppm in dish machine during inspection. cdi - dish machine purged and run again. concentration is now sufficient and run dished again with sanitizer at proper conce |
| 2016-03-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed lip area on cups in the dispenser at front counter. discard these cups and keep at the lip level in the dispenser. -0- |
| 2016-03-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing bracelet inthe drive-thru. cdi - pic had employee remove bracelet. -0- |
| 2016-03-03 |
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 tightly covered pans in the walk in cooler at 50f and 48f. repeat -0- |
| 2016-03-03 |
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 cut lettuce and tomatoes in the walk in cooler at 50f and 48f. cdi - pic voluntarily discarded. -1.5- |
| 2015-09-10 |
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 large bin of lettuce cooling at 50f that was recently used to make tacos. |
| 2015-09-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on drive thru window counter. cdi - manager placed in sanitizer bucket. repeat. -1- |
| 2015-09-10 |
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 facility not following time |
| 2015-09-10 |
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. observed ice machine with drain at higher elevation than flow. make sure it is sloped to drai |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup inside condenser fan. the cover is clear plastic and the buildup in behind the fan. repeat. -1- |
| 2015-09-04 |
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 employee turn on water, turn off water, dispense soap, lather, turn water back on, rinse h |
| 2015-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled utensils stored with clean utensils on shelf over 3-comp sink, soot present on outside of hot holding pans and sticker residue present on outsi |
| 2015-09-04 |
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 procedure for holding lettu |
| 2015-09-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food without lids stored in reach in cooler under heavily soiled condenser. keep food covered for protection. -1- |
| 2015-09-04 |
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 containers of sauces at front line missing labels. pic stated she will order new ring labels similar to those alr |
| 2015-09-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing gold bracelet preparing fries and tacos. remove arm jewelry whole preparing food. -0- |
| 2015-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in microwave and in cold holding units. clean. |
| 2015-09-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service containers stored with food contact surface facing upward next to drive thru area. cdi - pic inverted items. -.5 |
| 2015-09-04 |
45 |
4-502.11(a) maintain utensils in good repair. observed utensils and pans used for cooking in bad repair. replace as they are no longer easily cleanable. |
| 2015-09-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both cardboard container and dumpster with open lids. close lids. -.5-5-501.115 discard items and litter stored in the waste areas and enclosures as th |
| 2015-09-04 |
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 ceiling vent cover broken in restroom. repair. observed hvac covers with peeli |
| 2015-09-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on back of handsink. keep inside sanitizer between uses. repeat -1- |
| 2015-04-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use dry seasonings and liquid sauces in squeeze bottles and shakers not labeled per rule. cdi- verbal correction to label. |
| 2015-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. cooked onions at hot hold area on main prep line not under temperature control. see chart for temperature. cdi- operator voluntarily discarded. |
| 2015-04-20 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometer in one prep cooler in the prep cooler at the drive through window. no tcs foods stored in the prep cooler at the time, but has been previ |
| 2015-04-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. buckets of sanitizer with cloths stored in them, stored directly on the floor. cdi- storage corrected. |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-501.114 maintain sanitizer at correct concentrations. -p. plastic containers with dried sticker and sticker residue on them stored stacked one nested in the |
| 2015-04-20 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf . 4-501.11 maintain equipment in good repair. damaged shelving, containers, cove tiles, ca |
| 2015-04-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bins in women's restroom. provide covered waste bin. item is noncompliant transitional permit item. all items must be addressed/ corrected by 9/16/15. transitional permit may be ex |
| 2015-04-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 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. |
| 2015-04-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service items at cook line not protected. cdi- storage corrected. |
| 2015-04-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. bowls with food residue in them stored in handwashing sink at front cook area next to cook top. cdi- verbal correction; bowls removed. operator trinetta hemphill advise |