| Violation Date |
Code |
Description |
| 2018-12-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c clean food debris from exxterior of mixer located near smokers and prep tables. |
| 2018-12-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection (not inverted). |
| 2018-12-31 |
38 |
2-402.11 effectiveness-hair restraints - c use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed a food employee not wearing a beard net while preparing food. points not eleva |
| 2018-12-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed a package of boiled eggs and fully cooked sauasge links that were not dated once opened cdi- items correctly back dated during the in |
| 2018-12-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed food debris on blades of knives stored on a magnetic holding in kitchen area. cdi- blades were taken to dish machine were they were properly cleaned. par |
| 2018-07-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 0ppm chlorine. cdi - sanitizer line was primed; machine testing at 100ppm. |
| 2018-07-17 |
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 mixed greens cooling in large portion with lid on and corn pudding cooling in cont |
| 2018-07-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. couple of kitchen staff not wearing hair restraints in kitchen at start of inspection. cdi - all donned hats without being |
| 2018-07-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p mixed greens cooling from last night and still 48f in center in walk in cooler. cdi - greens discarded. |
| 2018-07-17 |
45 |
4-501.11 maintain equipment in good repair. dish machine missing two bolts by the door on the left side; water coming out of holes and dripping on floor during cleaning cycles. replace missing bolts. |
| 2018-07-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic and metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on handles to hot holding equipment along the prep. line and on the inside of some paper tray 'cubby holes.' |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stored clean and stacked while wet. |
| 2018-02-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed 2 thermometer probes not in use with food debris on the probes. cdi- items were cleaned during inspection. 4-601.11(a) equipment food contact |
| 2017-11-07 |
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 of a reach in freezer, on the canned good dispensing rack, and on 2 speed racks in the walk in cooler. |
| 2017-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic containers stored clean and stacked while wet. |
| 2017-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed datemarking sticker residue on metal and plastic pans that were stored clean. cdi- items were set aside for recleaning. improvements made since las |
| 2017-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 hand sinks being blocked by food products that were delivered earlier in the day. cdi- items were relocated. |
| 2017-07-18 |
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 blanched french fries cooling in a flip top cooler drawer. cdi- product |
| 2017-07-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of uncooked ribs stored above lettuce containers in the walk in cooler. cdi- storage rearranged. |
| 2017-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed datemarking sticker residue on metal pans that were stored clean. observed 2 metal pans stacked clean with food residue on them. cdi- items were se |
| 2017-07-18 |
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 some shelving in the walk in cooler. improvements made since last inspection. |
| 2017-07-18 |
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 employees wearing bracelets while working with food. |
| 2017-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on drying shelf with dishes drying directly on the surface, on equipment handles on the hot holding equipment at the front, inside the tool |
| 2017-04-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed food debris and grease on exposed food trays. -0- |
| 2017-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked large mixing bowls in the dish area on the drying rack. -.5- repeat |
| 2017-04-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets on arms of employees plating.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting |
| 2017-04-11 |
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 tightly lidded corn pudding and salad mix cooling in the flip top. cdi - p |
| 2017-04-11 |
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 facility declare time durin |
| 2017-03-10 |
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 dishwahser handling soiled then clean utensils with disposable |
| 2017-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed multiple hand sinks blocked with speed rack food , garbage cans and stacked boxes. observed sanitizer bucket in hand sink. cdi- removed obstacles |
| 2017-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils and pans stored as clean. cdi- removed to re-clean |
| 2017-03-10 |
17 |
3-403.11 (c ) quickly reheat facility prepared, ready-to-eat tcs foods, to 165f within 2 hours in equipment designed for reheating if food is to be hot held until service. -p observed facility reheat of yesterdays bbq to 123 f. cdi- reheated to 195f |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked tenders and onions an peppers cold held at 49 f in rpep unit. cdi- discarded voluntarily |
| 2017-03-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed blanched fries cooling on speed rack in kitchen. cdi- removed to walk in |
| 2017-03-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one house fly. |
| 2017-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed improper air drying; multple stackes of tight stacked wet pans. |
| 2017-03-10 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soiled sanitizer solution and swiping clothes. |
| 2017-03-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop handle down in ice. |
| 2017-03-10 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed boxes on single use items on walkway outside facility. |
| 2017-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed blanched fry prep unit not cold holding. ambient temp in bottom of top unit with lid closed was 48 f. vr for repair |
| 2017-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed paper bags of sugar stored on wet floor. cdi- removed |
| 2017-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered coffe cup stored over ready to eat foods in walk in cooler. cdi- removed |