| Violation Date |
Code |
Description |
| 2018-07-23 |
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. observed multiple holes in the wall of the dry storage area.6-501.12 floors, walls, cei |
| 2018-07-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-02-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip pieces of juice cups exposed. |
| 2018-02-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed two types of folded eggs and sausage patties in bags opened yesterday not date marked. cdi items labeled. |
| 2017-09-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large cart stored in front of handsink. cdi cart relocated. |
| 2017-09-12 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed omelets, sausage and eggs not being reheated above 135f for hot holding. cdi items were reheated above 135f to cor |
| 2017-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs, gravy, omlets and sausage in hot holding below 135f. cdi all items were reheated above 165f to correct. repeat violation. verification required. |
| 2017-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two bags of eggs and two containers of sausage gravy holding out of temperature control. cdi items were placed in reach-in cooler until employee is ready to actively prepare/r |
| 2017-09-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed thermometer in reach-in display cooler nonfunctional. |
| 2017-09-12 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed items in hot holding unit not properly shielded or protected. observed dry goods in containers for customer self-service not properly shielded or protected. |
| 2017-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean equipment dry in contact with linen. |
| 2017-09-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed lip pieces of customer self-service cups not shielded or protected. |
| 2017-04-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-04-05 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic unable to provide employee health policy. cdi policy emailed to pic. |
| 2017-04-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap provided at handsink in kitchen. cdi handsoap provided. |
| 2017-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs and turkey sausage in hot holding unit below 135f. cdi items voluntarily discarded. hot holding unit turned up. |
| 2017-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean dishes drying on cloth towel. |
| 2017-04-05 |
37 |
3-304.13 linens and napkins, use limitations - c observed washed apples drying on cloth towel. |
| 2017-04-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed crock pot stored in kitchen. |
| 2017-04-05 |
33 |
3-501.13 use approved thawing methods. observed 3 bags of eggs, egg patties and sausage thawing out of temperature control. |
| 2016-07-11 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed no employee health policy in place. cdi: copy provided today. |
| 2016-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one cloth on counter that was wet. |
| 2016-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants in kitchen near trash can. |
| 2016-07-11 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cereals in dispen |
| 2016-07-11 |
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 canned sausage gravy cooling in ric while tightly covered. cdi: item vent |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cremed cheese on display under no refrigeration at 63f. cdi: items discarded at end of breakfast. |
| 2016-07-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey sausage hh for service below 135f. cdi: sausage discarded. verification required |
| 2016-07-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at handsink at 80f. maintenance adjusted hot water heater. water tok aproximately 10 min. to heat up. cdi: water at 100f by end of inspection. provide easy access to hot water. |
| 2016-07-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. new establishment. |