| Violation Date |
Code |
Description |
| 2018-12-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food items stored above facility food in reach in cooler. cdi - employee food moved to bottom of reach in cooler. |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves. |
| 2018-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth held on top of oven. keep these in sanitizing solution. |
| 2018-12-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p one container of gravy out of date. cdi -discarded. |
| 2018-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p flip top cooler prep cooler holding contents above 45f. cdi - product stocked today were moved to walk in cooler for rapid cool down; all others discarded. cdi - temperature setting was |
| 2018-12-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken above ready to eat foods such as tomatoes in walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2018-08-23 |
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 flats of raw shell eggs stored on c |
| 2018-08-23 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint in walk in cooler. |
| 2018-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above cooked rice in reach in cooler and raw chicken stored above ground beef in walk in cooler. cdi - b |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from walk in cooler shelves. points not elevated due to improvement in cleanliness of cold drawer gaskets and reach in cooler shelves. |
| 2018-04-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. replace missing baseboard tile on wall near cook line. |
| 2018-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and build up from low prep cooler door gaskets, cold drawer gaskets, and reach in cooler shelves. |
| 2018-04-18 |
45 |
4-501.11 maintain equipment in good repair. repair/replace shelf in walk in cooler with chipping paint. |
| 2018-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked. cdi - separated to allow air drying. |
| 2018-04-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink at 0ppm quat; staff indicated that she fills from the dispenser for 10 seconds then fills the rest of the basin with water from the faucet. cdi - sink dumped and refi |
| 2018-01-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw salmon in the walk in cooler. cdi-the product was rearranged to allow for the chicken to be stored on the bottom. |
| 2018-01-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the counter next to the facility product. cdi-the drink was removed. drinks are acceptable as long as they are kept covered and |
| 2018-01-08 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed the employee handling raw eggs and then start handling plates |
| 2018-01-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer at the dish machine. it was found that the sanitizer container was empty. cdi-a new container was opened and the dish machine is properly sanit |
| 2018-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the mac n cheese hot holding at 88f in the hot box. cdi-the product was placed into the reach in cooler for cooling. repeat. |
| 2018-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of eggs and a bag of cabbages being stored on the ground in the walk in cooler. cdi-the items were placed onto the shelf. |
| 2018-01-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed equipment that is not in use being stored on the ground underneath the prep table. cdi-the equipment was moved to a sh |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the back reach in cooler and in the small reach in freezer. cdi-an employee properly cleaned the shelving. |
| 2017-11-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a large container of flour for the fried chicken stored next to the hand washing sink. cdi-the container was moved to the push |
| 2017-11-06 |
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 the cut lettuce cooling in the flip top unit. cdi-the lettuce was moved |
| 2017-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and cabbages hot holding below 135f. cdi-the product was reheated and the unit was turned up higher. |
| 2017-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2017-07-26 |
13 |
bon 3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored on top of raw hamburger meat. cdi-the reach in cooler was properly rearranged. repeat. |
| 2017-07-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the front hand washing sink. cdi-new paper towels were brought to the dispenser. |
| 2017-07-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee cracking eggs and not properly hand washing afterward |
| 2017-04-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during today's inspection. |
| 2017-04-20 |
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 manager begin washing hands with gloves on. cdi-the gloves were discarded and the manag |
| 2017-04-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cart blocking the front hand washing sink. cdi-the cart was moved to another position. repeat. |
| 2017-04-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed chicken stored above the raw hamburger meat in the back reach in cooler. cdi-the cooler was rearranged to allow for proper storage. |
| 2017-04-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed a container of beef and a container of gravy that did not fully cool from the night before. cdi-the two products were dis |
| 2017-04-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed the dish machine not properly sanitizing. a verification visit will be made tuesday 4/25/2017 to ensure that the unit is properly sanitizing. use the three c |
| 2017-04-20 |
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 the two containers of product that were cooling in a thick container wit |
| 2017-04-20 |
33 |
3-501.13 use approved thawing methods. observed pork chops thawing on a cart at room temperature. cdi-the product was placed underneath cool, running water. product can be thawed either in refrigeration, under cool (at least 70f or below), running wat |
| 2017-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed canned product stored on the floor underneath the dry storage racks. cdi-the products were placed onto the shelving. repeat. |
| 2017-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the back reach in cooler and front flip top cooler, and on the hood vents. have cleaned. repeat. |
| 2017-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the home fries hot holding above 135f on the prep line. cdi-the product was covered and turned up. |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the hood vents. have cleaned. |
| 2017-02-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves on the cutting board. the board is no longer easily cleanable due to the deep grooves. have resurfaced/replaced. |
| 2017-02-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of crackers stored on the floor. cdi- the box was placed onto the shelf. |
| 2017-02-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken only cooked to 150f before placing onto the plate for serving. cdi-had the employee put it back onto the sto |
| 2017-02-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cart stored in front of the hand washing sink. the sink was inaccessible. cdi-the cart was moved to a more appropriate spot. |
| 2017-02-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare handing bread upon entrance into the facility. cdi-had the employee discard the bread, wash |
| 2017-02-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. the owner will be taking the course at the end of the month. |
| 2016-11-02 |
13 |
observed raw chicken stored over raw beef. ground beef, and pork in the 2 door reach in- chicken moved to the bottom shelf.3-302.11(a) separate the different types of raw animal foods based on fina cook temperature,with the highest final cook temperature |
| 2016-11-02 |
1 |
observed no certified food protection manager onsite.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-11-02 |
4 |
observed an employee drink stored on the prep table with no lid.drink discarded. |
| 2016-11-02 |
18 |
observed lima beans that had been cooked last night and were still at 54f in the middle of the product(47 on the outside), product discarded today.spoke with pic about the need to check temperatures during this cooling process to see if it is going to mee |
| 2016-11-02 |
19 |
observed rice holding at 165 in the microwave to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-11-02 |
21 |
observed chili made a week ago with a date of 10/20, which the pic said was incorrect- chili discarded today.observed veggie soup made two days ago with no date- back dated today.observed gyro meat opened >7 days prior- discarded today.observed turkey and |
| 2016-11-02 |
26 |
observed a spray bottle of clorox labeled as sanitizer and a bottle of degreasor not labeled at all. both labeled correctly during the inspection.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-11-02 |
31 |
observed lima beans that had been cooling overnight in the 2door reach in, tightly covered, in a deep portion, inside of a plastic container.product discarded today. observed rice that had been cooked almost two hours earlier and was still not at 70f or |
| 2016-11-02 |
42 |
observed clean plates stored on the pass thru counter that is open to possible customer contamination- for these to be here they must be inverted, not stored with the food side up like they are today.4-903.11 (a), (b) and (d) equipment, utensils, linens a |
| 2016-07-12 |
43 |
observed deli wraps stored on counter where they are exposed to possible customer contaimation. provide a sneeze guard or invert these.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-07-12 |
42 |
observed plates that are stored food side up and on the counter where they can be contaminated by customers- invert these or provide an approved sneeze guard.observed silverware stored in the dining room today- moved back to kitchen.4-903.11 (a), (b) and |
| 2016-07-12 |
31 |
observed gravy that had been cooling in a deep portion, covered in a 2 door reach in cooler- product discarded.correct cooling methods must be used such as, thin portions, uncovering, ice baths with stirring product, ice paddle etc.if these methods can no |
| 2016-07-12 |
21 |
observed no date on feta and no date on meat sauce- both were opened/made >24 hours prior. both back dated to correct today.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-07-12 |
18 |
observed gravy made with milk that had been cooling since 10 am and still had not fallen below 70f- product discarded to correct.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p |
| 2016-07-12 |
13 |
observed raw beef stored on the prep table while raw chicken was being processed.also on this table were foods cooling. this prep table can only have one process at a time. recommend using prep sink for ready to eat foods(prepping and cooling) and prep t |
| 2016-07-12 |
8 |
observed the front handsink blocked by a rolling cart- cart moved to provide access to sink .5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-07-12 |
1 |
observed no certified food protection manager onsite today. points will not be deducted until 210 days after the permit was issued.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-03-01 |
14 |
observed employee rinsing dishes after they had been sanitized. set up made today so they would be washed in hot soapy water, rinsed with hot water, and then sanitized before being dried.4-702.11 before use after cleaning - p |
| 2016-03-01 |
18 |
observed macaroni noodles that had been cooked this morning around 9 am that had still not fallen to 45f or less. product discarded today.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45 |
| 2016-03-01 |
21 |
observed feta, blue cheese, ham, turkey, potato salad, chicken salad, and tuna salad, and hot dogs not date marked today. most of these had been opened in the past day, those that were opened 2 days ago were back dated. unless these products will be use |
| 2016-03-01 |
23 |
observed a red asteriks next to the children's hamburger and this is not allowed to be undercooked for children- it must reach 155f. remove or cover the asteriks on this menu item to correct.observed eggs that come with pancakes not asteriked, asterik th |
| 2016-03-01 |
13 |
observed raw chicken over chili today in the 2 door reach in cooler- chicken moved to the bottom shelf.observed raw sausage over cooked sausage today- flipped around to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-03-01 |
39 |
;observed 0ppm sanitizer in the sani bucket today. refilled to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-03-01 |
46 |
observed no chlorine strips today for testing the dishwasher sanitizer.vr in 10 days.4-302.14 provide a test kit that accurately measures sanitizer concentrations. |
| 2016-03-01 |
31 |
observed macaroni noodles, rice, and chicken stock cooling in deep portions tightly covered. the rice and noodles were in plastic containers. macaroni discarded, rice spread onto a flat pan uncovered to cool, and chicken uncovered to quickly cool today.3- |
| 2016-03-01 |
1 |
observed no certified food protection manager onsite today- facility has 210 days from issue of food permit to have at least one person with this certificaton onsite during prep, service, and clean-up.2-102.11 pic demonstrates knowledge by being a certifi |