| Violation Date |
Code |
Description |
| 2018-09-25 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the inside and outside of equipment in the kitchen. cleaning needed on the timers by the breading station. obs |
| 2018-09-25 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the reach in freezer and both doors of the cooler on the prep line. replace gaskets.observed rust on the walk in cooler shelves; replace/resurface shelv |
| 2018-09-25 |
38 |
general comment 2-402.11 effectiveness-hair restraints - c - observed an employee wearing a hat but still had a long ponytail while working with food. |
| 2018-09-25 |
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 a container of lettuce in |
| 2018-06-18 |
53 |
repeat violation 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 food build up on the wall by |
| 2018-06-18 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on prep unit gaskets, equipment on the cook line, the walk in cooler shelves and the lower rack on the oven. |
| 2018-06-18 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the cooler to the left of the grill and both doors of the reach in freezer. replace gaskets. |
| 2018-06-18 |
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 ham cooling in the cooler with a lid in the prep unit on the cook line. |
| 2018-06-18 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up in the ice machine. |
| 2017-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris build-up on pans/containers stored as clean on the drying rack.4-602.11 clean the equipment and utensils used with tcs foods as required to |
| 2017-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored in buckets containing 0ppm qac sanitizer. |
| 2017-12-05 |
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 cream scoops and tea whisk stored in dry, unclean dipper well. |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several wet tight stacked pans on the drying rack. |
| 2017-12-05 |
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 build-up on ceiling tiles at hvac vents.obse |
| 2017-12-05 |
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/residue build-up on equipment (upright freezer, toaster, french fry warmer). |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair.observed standing water in reach-in cooler. repair. |
| 2017-06-28 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pfobserved the walk in cooler and 2 door reach in not operating correctly today. facility closed and maintainace is onsite. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved the walk in cooler holding tcs items at >45f which led to products in other units being >45f- all tcs, other than fresh cut lettuce and tomato, were discarded and recorded durin |
| 2017-06-28 |
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 fry warmer, toaster oven, spray arms above toaster oven, and inside of low boy used for eggs. |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair.observed bent metal on some equipment and broken plastic inside of some cold units- repair or replace.raw wood is exposed on the walk in cooler door and threshold- repair so there is no gaps and no raw wood. |
| 2017-06-28 |
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 build up on the ceiling. |
| 2017-06-28 |
54 |
6-202.11 light bulbs, protective shielding - cobserved light out on the fry warmer today. |
| 2016-11-21 |
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 food debris on floor under equipment. |
| 2016-11-21 |
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 residue on microwave ovens inside and outside. observed food debris on equipment throughout. observed food debris inside coolers/fre |
| 2016-11-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed floor cleaner packet stored on shelf above back line prep area next to microwave. cdi by moving to chemical storage. |
| 2016-11-21 |
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 time stickers applied to let |
| 2016-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked sausage on back line steam table < 135f. no water in steam well. cdi by voluntary discard. |
| 2016-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on tomato dicer stored as clean on the drying rack. cdi by wash, rinse, and sanitize.4-501.114 maintain sanitizer at correct concent |
| 2016-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on utensils stored as clean. cdi by wash, rinse, and sanitize.4-602.11 clean the equipment and utensils used with nontcs foods as re |
| 2016-04-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizing solution in bucket > 400ppm. observed sanitizer being dispensed at 3 comp sink > 400ppm. cdi diluted with water. |
| 2016-04-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lid missing on soda fountain ice bin in dining room. |
| 2016-04-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed garbage dumpster lids open. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mai |
| 2016-04-26 |
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 food debris on floor under equipment. |
| 2016-04-26 |
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 residue on microwave ovens inside and outside. observed food debris on equipment throughout. observed food debris inside coolers/fre |
| 2015-11-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets testing 0ppm. cdi buckets refilled. |
| 2015-11-24 |
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.floors, walls, and ceilings need cleaning. observed dust, |
| 2015-11-24 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste basket at handwash sink. |
| 2015-11-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. all equipment needs thorough cleaning. observed residue and food debris build-up on and inside equipment. |
| 2015-11-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer dispenser testing at 0ppm qac. utensils that were just washed were wet and tested 0ppm for qac sanitizer on clen side drainboard. cdi by sending all utensils back to wash,rinse, |