| Violation Date |
Code |
Description |
| 2018-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dog roller items at 130-133f. grill setting was not high enough to provide proper holding temperatures. employee adjusted setting, ehs observed the items at 165f+ before |
| 2018-07-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap at the three compartment sink area handsink. repeat violation. handsink must be supplied with both handsoap and paper towels at all times. facility has failed to do so for |
| 2018-07-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-04-16 |
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 blue liquid splattered on ceiling tiles in the r |
| 2018-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers in the clean dish area. unstacked during inspection. |
| 2018-04-16 |
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 one sauce bottle not labelled during inspection. |
| 2018-04-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed washed/rinsed/sanitized plastic containers stacked on top of each other with tape and sticker residue present on food contact surfaces. items were re |
| 2018-04-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap missing at the rear three compartment sink area. provided during inspection.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no |
| 2017-09-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee personal food stored in direct contact with customer iterms in reach-in cooler. observed employee eating in food prep area of facility. |
| 2017-09-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed unwashed apples on display for sale. apples must be washed and wrapped or label stating, apples must be washed before consuming must be provided. repeat vi |
| 2017-09-13 |
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/pf observed sandwiches in hot holding |
| 2017-09-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two utensils and wiping cloth stored in handsink in front prep area. cdi items relocated to dish area.6-301.12 provide paper towels or approved alternative fo |
| 2017-06-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2017-06-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils, tray and towel stored in handsink. cdi items relocated. repeat violation. |
| 2017-06-19 |
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 items in hot holding unit |
| 2017-06-19 |
26 |
7-102.11 common name-working containers - pf observed bottle labeled as sanitizer, tested at 0 ppm. appeared to be degreaser. cdi bottle drainer and refilled with sanitizer. |
| 2017-06-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer not dispensing at proper concentration at 3 compartment sink. cdi sanitizer tested at proper concentration. |
| 2017-06-19 |
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 cups stored directly on floor in back storage room. repeat violation. |
| 2017-06-19 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed restroom heavily soiled.5-203.12 toilets and urinals - c observed urinal non-functional. observed one blocked as storage room, inaccesible to customers. |
| 2017-06-19 |
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 soda syrup leaking and collecting under syrup s |
| 2017-06-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apples not covered/shielded. apples must be washed, air-dried and wrapped or sign must be posted stating apples must be washed before consuming. |
| 2016-09-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2016-09-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p2-201.11(e) ensure food employees |
| 2016-09-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap or papertowels at back handwashing sink. cdi: items provided. 5-205.11 maintain access |
| 2016-09-14 |
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 that established tphc proc |
| 2016-09-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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 2-301.14 wash hands after hand |
| 2016-09-14 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed ss straws stored under drink machine drain lines. repeat violation4-903.11(a) store single-use and single-service |
| 2016-09-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored directly against and above ss items and customer food. cdi: items moved to a safer location. |
| 2016-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pizzas in wic stored on floor. observed chips in back storage area stored on floor. cdi: pic began moving items during inspectio |
| 2016-01-06 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service items stored under drain line of soda machine. cdi: items moved.4-904.11 display and handle single |
| 2016-01-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with no hair restraint handling food. |
| 2016-01-06 |
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 all hot food with no time m |
| 2016-01-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large particles of food in handsink. handsink being used to rinse off utensils. cdi: sink cleaned |
| 2015-07-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed a bottle of quat sanitizer at 150ppm, manufacturer specified concentration was 200ppm. cdi by pic refilling bottle to correct concentration. |
| 2015-07-07 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed dumpster with a rusted hole on the front side.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both side doors open on the dum |
| 2015-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs and other grill items on the roller grill at temperatures lower than 135f. items had been on the griller for less than 1.5 hours according to pic. pic reheated grille |
| 2015-07-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the front griller area handsink. cdi by pic placing paper towels adjacent to sink.6-301.11 provide soap for handwashing at each hands |