| Violation Date |
Code |
Description |
| 2018-05-01 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on cold holding equipment along the cook line. |
| 2018-05-01 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 quat sanitizer buckets between 0 and 50ppm concentration. |
| 2018-05-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added to bottle. |
| 2018-05-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked onions hot holding on the grill top below 135f (see chart). cdi- product discarded. |
| 2018-05-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger patties stored above cooked bacon and hot dogs in a grill cooler. cdi- storage rearranged. |
| 2017-10-05 |
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 buildup on the floors under the handsink in the |
| 2017-10-05 |
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 flip top of the prep unit. -0- |
| 2017-10-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes and lettuce stored over rte cheese and other dairy products on walk in shelf to the left. cdi - pic rearranged storage order during the inspection. -1.5- |
| 2017-03-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper cups stored inside the splash zone for the milk shake mixer with food debris present inside the plastic sleeve. cdi - pic |
| 2016-12-15 |
46 |
4-603.16 rinsing procedures - c provide a separate rinse solution before the sanitizer solution and after the wash solution during manual warewashing. observed buildup in the rinse basin with cleaned dishes present. no rinse solution was present. cdi - di |
| 2016-12-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of pickles stored directly on the floor in the walk in. keep elevated at least 6 inches off floor. -1- |
| 2016-12-15 |
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 shakers and squeeze bottles present at the cook line. label these with the common name of the food. -0- |
| 2016-05-16 |
43 |
observed paperlined baskets outside of the sneeze guard today and on top of the counter where customer's pick food up. baskets moved to next chili today to correct.other baskets are below the counter on the shelving which is a good storage area for them a |
| 2016-05-16 |
49 |
observed a leakinig spray arm at the three compartment sink today.5-205.15 maintain a plumbing system in good repair. |
| 2016-05-16 |
54 |
observed a peeling heat light today over the fry warmer.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-05-16 |
53 |
observed caulk missing from behind the front handwash sink and from the 3 comp. sink today.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2015-10-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water in restrooms less than 90f. verification required.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed fryer grease cart in front of hand sink |
| 2015-10-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. do not pre-stack paper liners in metal baskets unless baskets are washed, rinsed and sanitized between each use. also observed paper l |
| 2015-10-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several buckets with towels on floor. |
| 2015-10-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets and large rings. |
| 2015-10-20 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed small plastic cups stored in containers of shredded cheese, crutons and sugar. cdi by instruction; cups discarded. |
| 2015-10-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observe small amount of chili in hot holding unit 119f. cdi by discarding. |
| 2015-10-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p manufacturer recommendations for quat sanitizer state should be maintained between 150-400ppm. observed several buckets and spray bottle with less than 50ppm. cdi by emptying and refilling. ob |
| 2015-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw ground beef patties stored over cole slaw and lettuce in walk in cooler. cdi- items rearranged during inspection. observed boxes of raw chicken stored over ice crea |
| 2015-10-20 |
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 use bare hands to turn off water at hand sink. cdi by instruction. |