| Violation Date |
Code |
Description |
| 2018-07-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed some ss utensils stored open inback room. |
| 2018-07-23 |
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 scoops for peanuts handle down in peanuts. |
| 2018-07-23 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soile cloth in sanitizer not fully submerged in solution. |
| 2018-07-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2018-07-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved jalapenos in original unclean box stored over already cut/ processed onions. cdi- re-organized |
| 2018-07-23 |
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 food employee wash hands for less than 15 seconds and turned water off with clean hands. c |
| 2018-05-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw burgers and then go to ready to eat foods without hand wash between glove change. cdi pic had employee wash hands and change gloves. |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed slightly rusted/damaged racks used for storage in the kitchen area. |
| 2017-11-16 |
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 small spice shakers containing fry seasoning not labelled as to their contents. |
| 2017-11-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed pump soap dispensing device in the rear dish washing area nonfunctional at time of inspection. plastic pump soap container had malfunctioned, and was replaced by pic. |
| 2017-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the top edges of cheese slices in the ice bath at temperatures above 45f. ensure that when using an ice bath to cold hold items, that the food product container is surrounded b |
| 2017-07-26 |
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 hard to reach corners of the floor underneath st |
| 2017-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers left on the exterior of the large plastic storage bins, stored as clean in the dish area. stickers are child warning signs. health code d |
| 2017-01-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0 pts- observed two stacks of pans, in the back prep area, wet stacked. |
| 2017-01-03 |
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 0.5pts- observed two containers of cut lettuce, in the low boy reach in, covered at |
| 2017-01-03 |
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 1 pt- observed blanched fries not be |
| 2017-01-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 0pts- observed food employee don gloves without washing hands first. cdi- employee was instructed to wash hands before donning gloves to prevent cross contamination. |
| 2016-03-16 |
39 |
general comment 4-101.16 sponges use limitation - c- observed one sanitizer bucket at 50 ppm. cdi - new sanitizer was provided at the proper concentration. |
| 2016-03-16 |
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 2 employee's wash their hands then turn off the faucet with bare hands, which recontami |
| 2015-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed 2 plastic containers stacked wet. |
| 2015-11-20 |
8 |
6-301.14 post a handwash sign at each handsink. - all sinks in the front area and bathrooms did not have hand washing signs. cdi - signs were provided.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed |