| Violation Date |
Code |
Description |
| 2018-10-23 |
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 cold drawers and minor build up from walk in cooler shelves. |
| 2018-10-23 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on reach in freezer door. |
| 2018-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p boiled eggs, cheese, tomatoes, and chicken salad holding above 45f on cold line; walk in cooler holding contents at 55f. cdi - cold line items placed on tphc for today; out of temp tcs f |
| 2018-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p one pan of tenders holding just below 135f. cdi - placed on tphc for today. left tphc paperwork with pic. |
| 2018-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf plastic container stored in handsink at front counter. cdi - plastic container removed. |
| 2018-03-27 |
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 cut lettuce being stored in a large barrel in the walk in cooler between 45-54f. pic indicated the lettuce was place |
| 2018-03-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed cups at front register and at drive through. |
| 2018-03-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 green cutting boards showing signs of scoring. |
| 2018-03-27 |
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 a large covered barrel in the walk in cooler. pic ind |
| 2018-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats being intermingled with dry goods on dry storage shelving in the kitchen. |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside lip of the raw chicken flip top cooler, on speed racks in the walk in cooler, on heat lamps above the chicken and |
| 2017-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on metal speed racks in the walk in cooler, on shelving above the food prep. line, and on the inside rim of the raw chicken fli |
| 2017-12-01 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a plastic container used for breading chicken with a large crack in it. cdi- co |
| 2017-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple food storage containers stored clean and stacked while wet. |
| 2017-12-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 3 sanitizer buckets stored on the floor in the kitchen. |
| 2017-12-01 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility holding marinara sauce and garlic parmesan sauce at room temperature for a time period greater than 4 hours. both sauces container tcs ingredients. cdi- instructed restaurant to |
| 2017-12-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handle raw chicken with gloves on then proceed onto other tasks without changing his gloves. cdi by instruction, employee changed gloves |
| 2017-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the metal bottom on the inside of the salad spinner. cdi- set aside for recleaning. |
| 2017-08-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling a trash can and handling a wiping cloth without changing his gloves afterwards. cdi- pic was informed of incident. ehs request |
| 2017-08-02 |
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 6 containers of cut lettuce cooling in the walk in cooler between 46-58f at ~4:15pm. the lettuce was prepared at app |
| 2017-08-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened while not in use. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to oper |
| 2017-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the tops/sides of equipment along the cook line. |
| 2017-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stored clean and stacked while wet. |
| 2017-03-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the handsink faucet nearest the 3 compartment sink. |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the backs of the fryers, the undersides of the shelving units along the make line, on the speed racks in the walk in cooler, |
| 2017-03-27 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 6 metal food storage containers with corrosion and pitting in the bottoms of the |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet. |
| 2017-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items cold holding above 45f in an open air cooler (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2017-03-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed an employee sitting on a prep. table not clean the prep. table afterwards. cdi by instruction, table was cleaned. |
| 2017-03-27 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee rinse her hands off in a produce prep. sink. cdi by instruction. |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a thermometer probe stored clean with visible food debris on the probe. cdi- item set aside for recleaning. |
| 2016-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the fryer backs, the side of the flat top grill, on the wing sauce dispensing machine, on the warming tray compartments, and |
| 2016-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed a chemical storage rack showing signs of rust. |
| 2016-12-08 |
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 cooling in a large (high volume to low surface area ratio) pl |
| 2016-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw and leaf lettuce cold holding above 45f in an open air cooler. observed marinara portioned cups being stored at room temperature. the packaging that the marinara sa |
| 2016-12-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee drink from a beverage and handling the beverage straw without washing her hands afterwards. cdi by instruction. 2-301.14 wash hands before donning gloves and between gl |