| Violation Date |
Code |
Description |
| 2018-11-05 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking observed. repeat. |
| 2018-11-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. flour and sugar containers not labeled. cdi- label. |
| 2018-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items were held/recorded above 45f. all items were overstacked in containers. cdi- items discarded. |
| 2018-11-05 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pworker cracked raw e |
| 2018-11-05 |
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 dishwasher handle dirty dishes at dishwasher and proceed to put |
| 2018-06-27 |
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 employee crack eggs, then immediately handle bread. cdi-stopp |
| 2018-06-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the hand sink next to the salad station. cdi-paper towels were brought out. |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the chopper, lemon slicer, egg cracker, and several metals pans stored on the clean equipment rack with food buildup. cdi-all items were brought bac |
| 2018-06-27 |
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 chicken cooling on the outside cooling rack below 135f. cdi-the chicken |
| 2018-06-27 |
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. repeat. |
| 2018-06-27 |
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 bottom of the lowboy cooler underneath the drawers. have cleaned. |
| 2018-01-31 |
6 |
2-301.12 cleaning procedure - p - observed a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. cdi by instruction.2-301.14 wash hands after activities that contaminate them. -p - observed food employee crack shell egg |
| 2018-01-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed cucumber stored over cut fruit and rte foods in walk in unit. observed open box of raw fish and raw beef patties removed from commercial packaging stored |
| 2018-01-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 containers of sausage gravy, mac and cheese, and beans hot held below 135 degrees f. cdi, foods reheated to required temperature. |
| 2018-01-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed stainless steel polish stored on dish machine. cdi, polish relocated for proper storage. |
| 2018-01-31 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - observed several boxes of food stored on ground in facility and in walk in unit. operator stated was from recent delivery. |
| 2018-01-31 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employees with beards not wearing beard restraints. |
| 2018-01-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not sanitizing equipment and low on chlorine. cdi, operator installed new chlorine and primed equ |
| 2018-01-31 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several metal pans being wet stacked. repeat.4-803.11 storage of soiled linens - c - observed soiled towel stored on dish machine. |
| 2018-01-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed several burnt out bulbs under hood ventilation system. replace. |
| 2018-01-31 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed broken shell egg on ground in walk in unit. staff stated box had fell on ground from delivery. |
| 2018-01-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee sweater hanging from equipment drying rack at dish area and small single-service container of chili stored over clean container. |
| 2018-01-31 |
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 in-use knives wedged in soiled area of flip top prep refrigerator door. |
| 2017-11-22 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed hot water drop on occasion to below 120 degrees f when 3 compartment sink was run but would climb to 124 degrees f and maintained if running. operator reset tankles |
| 2017-11-22 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c- single-service articles intended for food or lip contact shall be furnished for consumer self service with the original individual wrapper intact or from an approved dispenser. observed sing |
| 2017-11-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some metal and plastic pans being wet stacked on storage rack. repeat.4-803.11 storage of soiled linens - c - observed soiled linen stored on ground in kitchen. |
| 2017-11-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cut lettuce, sliced turkey, ham and spinach overstacked in prep unit above 45 degrees f. cdi, operator voluntarily discarded foods. |
| 2017-11-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed soda nozzles accumulating black soil residues and 1 cutting board stored as clean but soiled. cdi, equipment relocated for cleaning. |
| 2017-11-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed open box of raw pork removed from commercial packaging and stored over ready to eat food in walk in freezer. observed commercial packaging of turkey link stored wi |
| 2017-11-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2017-08-14 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees shall eat only in designated areas. observed employee consuming food in kitchen upon arrival. |
| 2017-08-14 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - observed hand washing sink near ware washing machine blocked with pans stored in hand sink. cdi, operator removed containers. |
| 2017-08-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw turkey sausage with commercial packaging open and stored in pans above fries in low reach in refrigerator. observed raw sausage with commercial packaging open |
| 2017-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 1 pan of fried jalapeno hot held at 88 degrees f. cdi, operator reheated jalapeno. time as a public health control discussed with operator. improvement made since previous in |
| 2017-08-14 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no quat test strips available for sanitizer solution at 3 compartment sink. |
| 2017-08-14 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - c- single-service articles intended for food or lip contact shall be furnished for consumer self service with the original individual wrapper intact or from an approved dispenser. observed sing |
| 2017-08-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 heat lamp not working at cook line. observed 6 lights out under hood ventilation system. |
| 2017-08-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed plastic containers, metal pans and baking sheets being wet stacked on storage rack. |
| 2017-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese in top of make unit at 47f. observed tomatoes at 51f in top of make unit. pulled, placed in refrigerator to chill to 45f. observed dressing at 48f, french toast ba |
| 2017-04-19 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf hot water throughout was sufficient at 120f+ except the 3 compartment sink only reached 97f. plumber is coming in tomorrow. all utensils go through dish machine which is chemi |
| 2017-04-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed stacks of cups stored without protection of the lip of the cup at the customer drink station. shield/protect lip of cups. |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. separate to air dry. |
| 2017-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried jalepenos under heat lamp at 92f. discarded.observed mashed potatoes filled too high in steam table and double panned temping at 106f. removed from table and reheated to |