| Violation Date |
Code |
Description |
| 2018-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of clean pans stacked together wet. |
| 2018-12-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 food employees wearing a watch. |
| 2018-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buns stored on ground in walk in freezer. |
| 2018-12-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of glass cleaner hanging from and over hand washing sink. cdi, glass cleaner relocated for proper storage. |
| 2018-12-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed quat sanitizer below required concentration. cdi by instruction. |
| 2018-12-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed tomatoes over ready to eat prepared lettuce. cdi, foods relocated for proper storage. |
| 2018-12-19 |
6 |
2-301.14 when to wash - p - observed food employee touch face but not wash hands. cdi by instruction. |
| 2018-10-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster with an open lid. |
| 2018-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentation less than 200ppm quatt. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer |
| 2018-10-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink at serivice area blocked by a cleaning bucket. cdi, bucket removed. |
| 2018-04-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not certified food protection manager. |
| 2018-04-27 |
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 re-contaminate hands by closing faucet with bare hands, not using a barrier |
| 2018-04-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration in sani bucket below 50ppm quat. cdi, sanitizer refreshed. |
| 2018-04-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce cooling in large, deep, tightly covered plastic containers in walk in cooler. lettuce was labeled with prep t |
| 2018-04-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer at 3 compartment sink above 500ppm quat. cdi, sanitizer was diluted by pic. |
| 2018-04-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids and sliding doors. |
| 2018-04-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on sanitizer buckets, rather than in the sanitizer solution. |
| 2018-04-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored with lip portion of cups exposed to contamination. |
| 2018-04-27 |
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 lettuce cooling in large, deep, tightly covered plastic containers in walk |
| 2018-02-20 |
1 |
2-102.12 certified food protection manager - c pic is not certified food protection manager. repeat. |
| 2018-02-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pbleach sanitizer recorded at >200ppm. cdi- diluted. assure when making bleach sanitizer that concentration does not exceed 200ppm. use test strips. |
| 2018-02-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed a large tub with a closed bag of prepped lettuce recorded above 45f (see chart) |
| 2018-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. two sani. buckets recorded at 50ppm quat. cdi- exchanged. repeat. |
| 2018-02-20 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. one personal drink stored next to handsink. cdi |
| 2017-10-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster without one lid. |
| 2017-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while still wet. |
| 2017-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in bucket with sanitizer concentration of 0ppm. repeat |
| 2017-10-20 |
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 in use shakers unlabeled. repeat |
| 2017-10-20 |
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 cut lettuce at prep cooler with temperature above 45f. lettuce was cut 3 h |
| 2017-10-20 |
8 |
5-205.11 maintain access to hand sinks. hand sinks may only be used for handwashing.-pf observed sanitizer bucket stored in hand washing sink near ordering station. ensure access to hand sinks at all times. pic stated other sinks were being serviced to re |
| 2017-10-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without decontaminating hands. -p observed food employee decontaminate hands after correct hand washing procedures, by dispensing pa |
| 2017-10-20 |
1 |
2-102.12 certified food protection manager - c pic is not certified food protection manager. initial permit was issued 10/19/16. |
| 2017-04-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was not a cfpm. facility is still under 210 day window from initial permit of 10/19/16. |
| 2017-04-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking a personal drink on line and sore it on shelf above fryer area. cdi- drink discarded. |
| 2017-04-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor black build-up in ice machine. |
| 2017-04-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths held in sanitizer that read 0ppm quat. cdi- sanitizer exchanged. |
| 2017-04-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some salt shakers unlabeled. |
| 2016-11-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle raw beef patties and then immediatly start cooking them on the grill - touching utensils and equipment. stopped, advised to wash hands after handling raw foods before |
| 2016-11-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without hair covering while serving food. |
| 2016-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese in cold hold by fries at 55f. pulled to rapidly chill. |
| 2016-11-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in containers on line were less than 100ppm quat. replaced with quat at 200ppm. |
| 2016-11-18 |
8 |
ana 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels were missing at front hand sink. stocked. |
| 2016-11-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. certificate not on site. you have 210 days from permit issuance to obtain before 2 points will be deducted. |