| Violation Date |
Code |
Description |
| 2018-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking in the dish washing area on drying racks. ensure that dishes are spread out to allow for air drying. repeat |
| 2018-11-05 |
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 food not marked for time in |
| 2018-11-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed two employees rinsing and wringing towels in hand sink outside of office. cdi- sink cleared and discussion on proper sink use. |
| 2018-01-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored above expo line. make sure to have a designated area for employee cell phones. |
| 2018-01-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer can work effectively. |
| 2018-01-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observedfood employee involved in food preparation wearing rings with stones/diamonds in them. make sure allfood employees performing food pr |
| 2018-01-17 |
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 at time of inspection observed lettu |
| 2018-01-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs not hot holding above 135 degrees. cdi product was discarded. |
| 2018-01-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed burgers coming off at 145-148 degrees. cdi product was recooked to above 155 degrees. repeat verification required. |
| 2018-01-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p2-301.14 wash hands before donning g |
| 2017-08-11 |
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 food employee handling soiled towels and clean towels in sanit |
| 2017-08-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed floor brush being stored in hand sink in back room. cdi floor brush removed from hand sink. repeat |
| 2017-08-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee going to screen for date marking wearing gloves; operate equipment and continue with food preparation. observed several other food emplo |
| 2017-08-11 |
2 |
_2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf spoke to new employee who started 2 weeks ago; food employee was not able to list any symptoms and listed illnesses not assoc |
| 2017-08-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee involved in food preparation wearing bracelets, watches and rings with stones/diamonds in them. make sure all food emp |
| 2017-08-11 |
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 in reach in units below line. make sure to increase cleaning frequency. |
| 2017-08-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed burgers coming off grill less than 155 degrees. cdi burger placed back on grill to hit 155 degrees.*food employee worki |
| 2017-05-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall have a designated area to eat, drink or use tobacco and store such products to ensure contamination does not occur of food/food ingredients, equipment/utensils and single service. upon enteri |
| 2017-05-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wiping cloth being stored in hand sink. cdi towel removed. |
| 2017-05-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ham, egg and omelette shells being held below 135 degrees. cdi product was discarded. |
| 2017-05-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in kitchen. make sure to address and have pest control ensure fly fans working properly. |
| 2017-05-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p upon entrance to food establishment, observed food employee wiping face and eyes and then continue with stocking of hamburger patties (boxed). cdi food employee stopped and directed to wash t |
| 2017-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer solution reading less than 50 ppm for chlorine. cdi sanitizer solution refreshed reading above 100 ppm. 3-304.14(e) store sanitizer containers used for wet wiping cloths o |
| 2017-05-09 |
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. light out in walk in cooler. keep in good repair. |
| 2017-05-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets and rings with gems in them. make sure food employees only wear a plain wedding band to facilitate |
| 2016-08-12 |
8 |
6-301.12 hand drying provision - pf - observed disposable towel dispenser jammed at handwashing sink. cdi, operator repaired unit. |
| 2016-08-12 |
49 |
5-205.15 system maintained in good repair - observed clogged drain at outdoor can wash and standing water. keep system in good repair and so that it doesn't attract insects. |
| 2016-08-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed low reach in refrigerator holding an ambient air temperature of 47 degrees f as measured by thermocouple. |
| 2016-08-12 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet cloth stored on prep station at biscuit prep area and used to stabilize cutting board. |
| 2016-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed salad at 51 degrees f in low reach in refrigerator below grill and u |
| 2016-08-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 3 spatulas stored as clean but soiled with food debris. cdi, spatulas relocated for cleaning.4-602.11 equipment food-contact surfaces and utensils-frequen |
| 2016-08-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw hamburger with commercial packaging open stored over pre-cooked bacon and sausage. cdi, operat |
| 2016-08-12 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee crack eggs and remove old gloves but proceed to put on new gloves without washing their hands in between. cdi by instruction. |