| Violation Date |
Code |
Description |
| 2019-01-23 |
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 cleaning needed to the floors under and behind |
| 2019-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed a burned out light bulb in the hood vents system. have replaced. |
| 2019-01-23 |
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. |
| 2018-12-17 |
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 cleaning needed to the floors behind the fryers |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the floors of the walk in freezer, the inside of the chips hot holding box, the inside of the reach in cooler below the serve l |
| 2018-12-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer onsite during the inspection. a verification visit will be made within 10 days to ensure a th |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two pans, and two utensils with food buildup stored on the clean equipment racks. cdi-all items were taken to the 3-compartment sink for proper wash |
| 2018-12-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the drive thru hand wash sink. cdi-paper towels were supplied to the hand sink. |
| 2018-07-16 |
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 clean equipment on the sanitizer drain board that contained food buildup. cdi-all of the equipment stored there were s |
| 2018-07-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of napkins being stored on the ground near the back drive thru. cdi-the box was placed onto the shelf. |
| 2018-07-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed manager unable to provide their certified food protection manager. repeat. |
| 2018-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed to all equipment. thorough cleaning is needed. repeat. |
| 2018-04-09 |
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 minor cleaning to the floors especially under t |
| 2018-04-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the floors in the walk in cooler, and to the hot box shelving. have cleaned. repeat. |
| 2018-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-04-09 |
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 no time stamps for the pro |
| 2018-04-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee about to dump a cup of coffee into the hand sink at the drive thru. cdi-stopped the employee before it could happen and instructed to use the prep |
| 2018-04-09 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager onsite during the inspection. |
| 2018-01-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.observed food heat bulbs not coated or shielded today. lights were replaced but they were not the coated bulb. |
| 2018-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.some build up on walk in racks, back of brass looking rack, and rack at drive thru. overall major improvement on cleaning, thank you. |
| 2018-01-17 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pfobserved an employee handling containers of taco shells with fake painted finger nails- |
| 2018-01-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfdrive thru handsink did not have papertowels supplied and the soap dispenser was not working- cdi supplie |
| 2017-10-30 |
45 |
4-501.11 maintain equipment in good repair.torn gasket on the 1 door lowboy. thank you for repairing all of the other items. |
| 2017-10-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.no certified food protection manager is onsite today. |
| 2017-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved eggs and pico at >45f in the walk in cooler. walk in thermometer was reading 50f. cdi. products moved to the freezer and unit fell to 44f during visit. |
| 2017-10-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.light on warmer is beginning to peel. |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on walk in racks, udnerside of slushie and ice dispenser, rolling racks, sides of warming plate, and presses. |
| 2017-08-15 |
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 build up behind the fryers today.6-201.13 provide |
| 2017-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build up on walk in fan, walk in racks, exterior to all drink and slushie nozzles, gaps in the make line, and on drive thru racks. |
| 2017-08-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved chlorine test strips onsite but only quat santizer is in use and none of those test strips are onsite. vr within 10 days. |
| 2017-08-15 |
45 |
4-502.11(a) maintain utensils in good repair.observed sides of some containers cracked and the handle of the quesidilla cutter cracked and hard to clean.observed the walk in cooler door not closing all of the way- repair.observed a torn gasket on the 1 do |
| 2017-08-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box of napkins and a box of to go boxes stored on the floor today. also observed some boxes in use that appear to have been w |
| 2017-08-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed buckets of santizier at <150ppm. refilled to correct. |
| 2017-08-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved <150ppm quat sanitizer in the 3 comp sink being used to santiize dishes- drained out and refilled with 200ppm quat. to correct. |
| 2017-08-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified manager onsite today. |
| 2017-04-25 |
43 |
observed single use cups and lids stored in the front handsink- removed to correct.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-04-25 |
1 |
observed no one onsite today with a food saftey certification. points will be deducted on the next inspection if this violation is cited as the 180 day grace period would have ended.2-102.12 pic shall demonstrate knowledge by being a certified food prote |
| 2017-04-25 |
8 |
observed cups stored in the handsink today- removed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-04-25 |
19 |
observed all tcs items on the hot line at <135f today- all reheated to 165f or more during inspection(see chart).unit was turned on to correct as well.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-04-25 |
22 |
observed no time marked on the potato bites or hashbrown- back timed with marker to correct today.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 |
| 2017-04-25 |
45 |
observed a crack in the prep sink and a torn gasket on the low boy.4-501.11 maintain equipment in good repair. |
| 2017-04-25 |
47 |
observed build up on ice dispenser at drive thru, outside of slushie nozzle, drive through rack and slushie rack, timer buttons.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.all items have been repaired t |
| 2017-04-25 |
36 |
observed drain flies in the dry goods area.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-02-09 |
45 |
observed the prep sink cracked today- repair or replace so that it has no cracks and it is easy to clean.4-501.11 maintain equipment in good repair. |
| 2017-02-09 |
43 |
observed a small amount of build up on the single use tray shelves.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-02-09 |
39 |
observed two santiizer buckets at 50ppm quat. refilled to correct-maintain at 200-400ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-11-16 |
37 |
observed a few bags of chips/tortilla strips open on the dry goods shelf. keep these in a closed container once they have been opened.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-11-16 |
31 |
observed lettuce cooling on the line today- moved to the lower portion of the cooler where it wouldln't be exposed to warm air which slows that cooling process.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths an |
| 2016-11-16 |
14 |
observed dishes stored as clean that stilll had come food debris on them in the corners and along the lips of the pans. sent back to be rewashed. be sure to spot check these before storing them to airdry.4-601.11(a) equipment food contact surfaces and u |
| 2016-11-16 |
47 |
observed some build up on the walk in racks, rack at the fryers, on the sides of the line hot plate, ice dispenser and frozen drink dispenser.4-602.13 nonfood contact surfaces - c |
| 2016-11-16 |
1 |
observed no certified food protection manager onsite today. points will not be deducted for this violation until 180 days after the transitional permit was issued.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |