| Violation Date |
Code |
Description |
| 2018-10-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. improvement observed with the upkeep of dumpster area. |
| 2018-10-15 |
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 shelving and storage areas. |
| 2018-10-15 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at two door cooler. observed cooles unable to hold tcs foods at 45f o below. |
| 2018-10-15 |
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 in dispensers with lip potion exposed to contamination. |
| 2018-10-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-10-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in solution with sanitizer with concentration less than 200ppm quatt. |
| 2018-10-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in service area. |
| 2018-10-15 |
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 cut tomatoes cooling in covered plastic containers. observed cut tomatoes |
| 2018-10-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed tcs foods such as cut tom, cut lettuce and cheese cold holding above 45f. observed chicken tenders hot holding below 135f. cdi, pic vo |
| 2018-10-15 |
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 tomatoes cut at 9 am at temperature above 45f at 240pm. cdi, pic voluntarily discarded tomatoes. tphc will be used |
| 2018-10-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils with food build up stored as clean. cdi, items moved to dish pit to be cleaned. |
| 2018-10-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no access to paper towels at hand washing sink near register. cdi, paper towels provided. |
| 2018-04-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed plastic, clear container stored in hand washing sink near drive through window. cdi, container removed. |
| 2018-04-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at sani bucket less than 100ppm quat. cdi, sanitizer refreshed. |
| 2018-04-27 |
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 2 large containers of cup lettuce at 57f at 1:30 pm. lettuce was labeled with prep date of today, at 9am. cdi, pic vol |
| 2018-04-27 |
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 lettuce in a large, tightly covered, plastic container, in reach in cooler |
| 2018-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2018-04-27 |
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 exposed to contamination. the lip portion of cups were not protected. |
| 2018-04-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed buildup of litter in enclosure. remove. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fi |
| 2018-04-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration less than 100ppm. |
| 2018-01-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. two small cutting boards scarred and in need of replacing. |
| 2018-01-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of blue trays and plastic bins. repeat |
| 2018-01-29 |
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. multiple cloths were stored in green soapy water buckets. store in sanitizer only. |
| 2018-01-29 |
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 cooling method for cooling lettuce failed. facility must change method (see # 18) |
| 2018-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcontainer of lettuce and raw chicken was recorded above 45f. cdi- lettuce discarded and ice added to chicken to cool down. |
| 2018-01-29 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved a large bin of prepped salad lettuce recorded at 50f (see chart). pic stated lettuce was prepped earlier in the mornin |
| 2017-10-24 |
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 shakers, and other squeeze bottles with contents not easily identifiable, without identifying label. |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tenders hot holding at 110f. cdi, pic voluntarily discarded chicken tenders. |
| 2017-10-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies on the premises. ensure pest control measure is in place. |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean at rack, with food particles still on them. cdi, pans were returned to 3 comp sink for cleaning. repeat |
| 2017-10-24 |
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 use cups for public stored without a protecting sleeve. cups were stored in cup dispensers with lip portion exposed. |
| 2017-10-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors, on both recycle and in garbage dumpster. |
| 2017-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. repeat |
| 2017-05-05 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf one pipe stored in handsink and a wet cloth was in another sink. do not place anything in sink. cdi- sink cleaned. |
| 2017-05-05 |
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. -p observe employee to |
| 2017-05-05 |
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 a large barrel of prepped salad mix was in wic and recorded at 56f at 2:00pm. pic stated product was prepared and cooled at 10 |
| 2017-05-05 |
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 incorrect cooling method used for salad mix (see # 18) |
| 2017-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf interior of cuber was soiled with food debris. cdi- cuber taken to 3 compartment sink. |
| 2017-05-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking observed. repeat. |
| 2017-05-05 |
45 |
4-501.11 maintain equipment in good repair. gasket to stand up freezer is damaged. repair or replace. |
| 2017-05-05 |
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 |
| 2017-05-05 |
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. several wet cloths observed on table and in sink. |
| 2017-01-25 |
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 |
| 2017-01-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some scarred cutting boards. |
| 2017-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of plastic bins observed. |
| 2017-01-25 |
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 cole slaw (in individual cups with lid on). : _ / in wic was recorded above 45f. pic st |
| 2016-10-21 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water in men's room did not read above 85f. cdi- pic adjusted vavles to raise temp. to 106f. repeat. |
| 2016-10-21 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed rte buffalo dip stored below unwashed produce. store rte food above unwashed produce. |
| 2016-10-21 |
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 observed tubs of prepped lettuce in reach in cooler (with lid on) recorded above 45f. cd |
| 2016-10-21 |
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. wiping cloth was stored in bucket of soapy water. store in sanitizer only. |
| 2016-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket in reach in cooler. repeat.4-501.11 maintain equipment in good repair. lid to flip top unit for raw chicken cooler is not securely fastened. repair. |
| 2016-10-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor presence of flies in kitchen. monitor. |
| 2016-06-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily scarred cutting boards. cdi- pic had new cutting boards and stated she was planning to replace them in the afternoon.4-501.11 maintain |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of plastic and metal bins. |
| 2016-06-06 |
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 observed earlier prepped tomatos in reach in unit with covers on. also observed a large |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatos, blue cheese, lettuce and lettuce in flip top unit all holding above 45f (see chart). pic stated a repair-man was on the way today to look at unit as pic found temps. ha |
| 2016-06-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf water in men's restroom was at 79f. vr.5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed dirty tongs in handwash sink. |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. spilt gaskets in reach in cooler.4-502.11(a) maintain utensils in good repair. observed tongs damaged and burnt. cdi- discarded. |
| 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. observe scoop in flour with handles in flour. store scoop with handle out. no po |
| 2016-02-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe employee handle raw chicken with gloves and proceed to take his gloves off and put another pair on without washing hands. cdi- explained to employee he needs to wash hands in bet |
| 2016-02-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic on duty did not have a general awareness of employee health policy and no written copy was found in facility. cdi- |
| 2015-08-24 |
2 |
general comment- 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic on duty at time of inspection not knowledgeable of employee health policy. pic found employee hea |
| 2015-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked clean dishes. |
| 2015-08-24 |
37 |
3.307.11 protect food from contamination sources not specifically noted by code. observed scoop being used for dried onions with handle buried in food product. ensure handle is maintained out of food product to prevent hand contamination of product. also |
| 2015-08-24 |
26 |
general comment- 7-201.11 store toxic materials to avoid contamination. -p observed storage of chemical bottle rack above hand sink at drive thru area. ensure chemicals are stored to avoid contamination of hand sinks, prep or work surfaces, and customer i |
| 2015-08-24 |
1 |
general comment- 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. reminder that a pic on duty with certification is required after 210 days from permit issuance. |