| Violation Date |
Code |
Description |
| 2018-08-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed hand drying air dispenser not working in men's restroom and towels supplied. observed split gasket in prep refrigerator. |
| 2018-08-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed happy meal boxes stored on ground. |
| 2018-08-20 |
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 utensils stored wedged between wall utensil storage holster and soiled wall. |
| 2018-08-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed no splash guard next to clean drain board of 3 compartment sink. install splash guard to prevent possible splash/contamination from handwashing sink. |
| 2018-08-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not providing required concentration of chlorine sanitizer. cdi, pic filled sanitizer container a |
| 2018-08-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish with commercial packaging open stored over onion rings in high mount freezer. observed unwashed lemons and limes stored over ready to eat sauces in walk i |
| 2018-08-20 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels available at handwashing sink near wing of kitchen toward dining room. cdi, towels provided. |
| 2018-08-20 |
6 |
2-301.14 when to wash - p - observed food employee pick soiled item up off of the floor then handle clean single-service cup without washing their hands in between. cdi by instruction. repeat.2-301.12. follow the cleaning procedure to adequately wash your |
| 2018-04-17 |
6 |
2-301.14 when to wash - p - observed 1 food employee pick item up off of the ground and throw in trash and proceed to handle equipment without washing their hands. cdi by instruction. |
| 2018-04-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 package of raw chicken stored over raw steak in prep refrigerator. cdi, foods relocated for proper storage. |
| 2018-04-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed mechanical dish machine not providing required concentration of chlorine sanitizer after several attempts. cdi, employe |
| 2018-04-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dish machine in need of calibration. observed sink stopper not in good repair at sanitizer sink vat of 3 compartment sink. employee went and provided rubber sink stopper during inspection |
| 2018-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a food employee towel drying equipment and some containers being wet stacked.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use article |
| 2018-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth used to stabilize cutting board in kitchen. |
| 2018-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken strips holding at 118f in hot cabinet on main cook line. cdi: chicken tenders voluntarily discarded. repeat. |
| 2018-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans stored as clean on rack adjacent to walk in unit with sticker residue on them after warewashing. cdi: pans removed and sent for proper wa |
| 2018-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in various reach in units throughout facility. ensure cleaning occurs routinely enough to prevent buildup. repeat. |
| 2018-01-16 |
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 one pan of lettuce on tphc |
| 2018-01-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug damaged on trash dumpster. |
| 2018-01-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed back hand sink beginning to come loose from wall. re-caulk as necessary to fir |
| 2017-07-26 |
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 employees washing hands for less than 15 seconds and using bare hands to turn off fauct a |
| 2017-07-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee working with ready to eat foods don new gloves over her old, soiled gloves, retrieve frozen raw food from reach in freezer, drop it in fryer, |
| 2017-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter hot holding at 91f at biscuit area. cdi: butter discarded. |
| 2017-07-26 |
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 that facility either does n |
| 2017-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near office with a steel wool sponge in it and warewashing handsink used to store a piece of equipment. cdi: blockages removed. repeat.6-301.12 provide |
| 2017-07-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing a bracelet under her gloves while preparing burgers. |
| 2017-07-26 |
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 in the bottom of reach in freezers throughout facility. |
| 2017-07-26 |
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 unlabelled spice shakers throughout cook line. |
| 2017-05-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink blocked. cdi- unblocked |
| 2017-05-15 |
46 |
4-302.14 provide an use test kit that accurately measures sanitizer concentrations. observed multiple sanitizer buckets, employee charged with testing every two hours failed to do so. |
| 2017-05-15 |
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 soiles clopths in santizer soiled solution. |
| 2017-05-15 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed fryer vat being cleaned with chemical rated not to be stored in food prep area immediately adjacent to an open vat of cooking oil. cdi- through instruction |
| 2017-05-15 |
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 has no written pro |
| 2017-05-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed multiple buckets of santiizer at 0 ppm qac and chlorine. cdi- remade |
| 2017-05-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved staff soil gloves then return to food prep without changing gloves. cdi- during inspection |
| 2017-05-15 |
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.-pobserved multiple staff soil gloves on walk in cooler door handle and ret |