| Violation Date |
Code |
Description |
| 2018-07-30 |
54 |
shield the lights at the fry station6-202.11 light bulbs, protective shielding - c |
| 2018-07-30 |
51 |
5-203.12 toilets and urinals - c |
| 2018-07-30 |
45 |
lids on meat freezers in grill need to be replaced, gaskets on upright coolers need to be replaced ( some are torn) repair hinge on 4 door freezer so that the door closes correctly to avoid ice building up, replace missing wheels on equipment, replace the |
| 2018-07-30 |
43 |
store salad lids in the plastic to avoid items being contamination ( salad lids were stored in a bin on the bottom shelf of a rolling cart - cdi items were relocated) clean the cone dispenser. store scoops in a clean location 4-903.11 (a) and (c) equipm |
| 2018-07-30 |
37 |
if utensil sink is setup for cleaning and sanitizing or has dirty items on the area, the sink is not to be used for food prep - observed onions on the sink - cdi items were relocated and this was discussed with pic - need to have a standard operating proc |
| 2018-07-30 |
34 |
provide thermometers in the upright coolers and freezers in the back ( 2 were replaced during the inspection - follow up with health dept by aug 9th on all coolers and freezers have properly operating thermometers ) 4-502.11 (b) good repair and calibrat |
| 2018-07-30 |
20 |
ssg burrito prepared 7/29 48f ( items were discarded) since these items are heated when prepared - please separate the items in a stainless pans so as to reduce to volume and place in large cooler or freezer to cool rapidly instead of placing in counter t |
| 2018-07-30 |
19 |
extra gravy on top of oven 82f ( cdi discarded) if facility does not need the total unit of gravy - once opened only heat a small amount and place the extra in cooler and date marked3-501.16 (a)(1) potentially hazardous food (time/temperature control fo |
| 2018-07-30 |
8 |
one handsink in the ladies restroom is not operating - this needs to be repaired by aug 9th5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2018-07-30 |
1 |
monitor food temperatures of food being prepared and ensure once prepared the product is cooled correctly using approved methods 2-102.11 demonstration - c2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2018-03-06 |
1 |
during all hours food is being prepared a certified food protection manager must be on site ( pic on site was unable to provide information that they had completed a course) one duty of the pic is to train and ensure proper hand washing. upon entering th |
| 2018-03-06 |
6 |
facility is using fresh hamburger, please address handwashing with all employees. with each change of task ( i.e raw hamburger placed on grill then must remove gloves wash hands and re glove before preparing bun and topping)2-301.14 when to wash - p |
| 2018-03-06 |
8 |
at start of inspection the sink in the grill area was out of soap. this is the area where the burgers are cooked. please maintain soap and paper towels at all times at the hand washing sink to ensure hand washing. also please provide a towel dispenser |
| 2018-03-06 |
34 |
built in thermometers on the coolers and freezers need to be repaired ( currently there are stand alone thermometers in the units ) 4-204-112 temperature measuring devices-functionality - pf |
| 2018-03-06 |
37 |
upon entering salads were being prepared on the utensil sink that had not been cleaned and sanitized and was not free of items . only when the sink is cleaned and sanitized can it be used for food prep. ( cdi items were removed and salads were prepared |
| 2018-03-06 |
53 |
repair the missing grout under the utensil sink so as to avoid standing water. store all items above the floor level ( many items in the back storage area stored on the floor)6-201.11 floors, walls and ceilings-cleanability - c |
| 2018-03-06 |
45 |
replace the broken lid on the meat display case in the grill area ( lid is an obstacle to cleaning due to hard outer shell is broken and styoform type filler is exposed4-501.11 good repair and proper adjustment-equipment - c |
| 2018-03-06 |
46 |
may wish to reverse the set up at the 3 bay sink to make the right side bowl as facing the dirty bowl ( due to the flow of dirty utensils ) observed dirty items stored on the now clean drain board4-501.14 warewashing equipment, cleaning frequency - c |
| 2018-03-06 |
43 |
store all cups, lids, etc in back storage on shelves at least 6 inches above the floor level4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-10-18 |
8 |
make sure that the handsinks in the restrooms are capable of suppling at least 100f ( when checked was able to reach 86f ) some sink faucets in the restrooms are currently not operating. these need to be repaired by oct 25th 5-202.12 hand washing sinks, |
| 2017-10-18 |
4 |
store employee beverages below all food prep areas ( observed a beverage with a lid stored on a prep surface--- item was relocated)2-401.11 eating, drinking, or using tobacco - c |
| 2017-10-18 |
22 |
butter in bottles is to be labeled for 4 hrs hold time ( according to policy) was labeled for 7 days -- product was discarded. provide information on tphc for onions, lettuce and cheese and make sure all employees have an understanding of the policy. co |
| 2017-10-18 |
54 |
shield the lights at the fry station so as to avoid possible contamination of the food6-202.11 light bulbs, protective shielding - c |
| 2017-10-18 |
45 |
repair the thermometers on the upright coolers, replace the broken lids on the meat freezers and the fry hooper, repair around the door on one of the 4 door uprights4-501.11 good repair and proper adjustment-equipment - c |
| 2017-10-18 |
38 |
jewelry is limited to a plaint band and nothing on the wrist ( observed rings with stones and wrist jewelry) discuss with employees 2-303.11 prohibition-jewelry - c |
| 2017-01-30 |
45 |
rep•lace the broken gasket on the small cooler at the counter area, broken lid on the meat freezer in grill area,4-501.11 good repair and proper adjustment-equipment - c |
| 2017-01-30 |
34 |
..4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) also check the thermometer on the cream dispenser. thermometer is reading 31f c |
| 2017-01-30 |
8 |
hand sink in the grill area is to be accessible at all time for the food service employees to wash hands ( at start of inspection a step ladder was blocking the sink and paper towels were not accessible at the dispenser) cdi the ladder was relocated and p |
| 2016-07-20 |
53 |
clean the vents in the restrooms6-501.12 cleaning, frequency and restrictions - c |
| 2016-07-20 |
34 |
.4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) also check the thermometer on the cream dispenser. thermometer is reading 31f cr |
| 2016-07-20 |
22 |
clarified butter used for eggs and chicken was stored at room temperature ( according to pic this is the policy - there were no ingredients listed on the label so until more information is obtained product will be placed on time control for 4 hours and d |
| 2016-01-11 |
20 |
-upright cooler in grill area was reading air temp of 50f ( items were removed and placed in a probably operating unit during the unit can be serviced --- needs to be corrected by jan 21th |
| 2016-01-11 |
8 |
grill hand wash sink is not in use due to a leak ( make sure all employees use the hand wash sink at the counter area until repaired ) the counter hand wash sink has a water temp of 91 f( if the cold water is turned off at the valve the water temperature |
| 2016-01-11 |
34 |
.4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) asap --- |
| 2015-08-12 |
47 |
-detail clean the inside of the ice machine to rid of build up. will visit by aug 20th also need to clean and sanitize the ice dispenser on the machine4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2015-08-12 |
34 |
4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) asap --- will check back aug 20th to verify corrected. pic purchased thermometer |
| 2015-08-12 |
8 |
front counter hand wash sink does not have cold water at the time of inspection ( cold water was turned off due to a leak) this needs to be corrected by aug 20th or earlier --- contact health dept when corrected or will revisit on aug 20th to verify cor |
| 2015-08-12 |
6 |
cover properly hand washing with employees --observed employee putting on gloves without washing hands ( are to be washed before putting on gloves ---pick will discuss with employees |
| 2015-03-30 |
8 |
replace the broken towel dispenser at the grill area hand sink 6-301.12 hand drying provision - pf also make sure the handsink is accessible ( was blocked by a bucket ---cdi items was relocated) |
| 2015-03-30 |
14 |
detail clean the inside of the ice machine to rid of build up. will visit by april 9th to verify corrected and also need to clean and sanitize the ice dispenser on the machine |
| 2015-03-30 |
34 |
.i ,4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) |
| 2015-03-30 |
49 |
install an approved back flow device on the mopsink faucet that is approved for continuous pressure this needs to be corrected by april 9th |
| 2015-03-30 |
54 |
clean the vent in the restrooms |
| 2014-08-18 |
54 |
-clean the vents in the restrooms |
| 2014-08-18 |
45 |
replace the broken lid on the freezer in the grill where frozen meats are stored |
| 2014-08-18 |
38 |
jewelry is limited to a plain band ( observed employee with ring with stone present item was removed) |
| 2014-08-18 |
34 |
i ,4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) |
| 2014-08-18 |
20 |
. . ^ . . 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p upright cooler reading 50f food ranged from 46- 50 f ( service called during the inspection ) will return within 10 days to |
| 2014-08-18 |
8 |
5-202.12 hand washing sinks, installation - pf hot water at the handsinks at front counter is to be at least 100f ( checked during inspection 3 times and were only 76f) will return within 10 days to verify correction6-301.11 hand washing cleanser, ava |
| 2014-04-01 |
54 |
clean the vents in the restrooms |
| 2014-04-01 |
34 |
4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) |
| 2014-04-01 |
8 |
5-202.12 hand washing sinks, installation - pf hot water at the handsinks in the restroom are to be at least 100f ( checked during inspection and were only 96f) also metered faucet needs to operate in for no less than 15 seconds ( need to adjust the fauc |
| 2013-08-08 |
2 |
2-103.11 (m) person in charge-duties pic must demonstrate that food employees are informed of their responsibility to report in accordance with law, to the pic information about their health and activities as the relate to diseases that are transmissible |
| 2013-08-08 |
8 |
5-205.11 using a hand washing sink-operation and maintenancehandsink in grill area had the cold water turned off due to leaking faucet ( this is not an option--hot and cold water needs to be available for proper hand washing,. also there is an issue with |
| 2013-08-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingmake sure to date the shake mix that is in the machine ( use the date the bag was opened not date you placed in machine |
| 2013-08-08 |
34 |
4-204-112 temperature measuring devices-functionality the built in thermometers are to be properly operating on the refrigerators and freezers ( this needs to be repaired) |
| 2013-08-08 |
48 |
5-103.11 capacity-quantity and availabilityhandsink in grill area had the cold water turned off due to leaking faucet ( this is not an option--hot and cold water needs to be available for proper hand washing,. also there is an issue with hot water bleedi |
| 2013-08-08 |
45 |
4-205.10 food equipment, certification and classification small chest cooler used for ice for coffee drinks is not nsf approved4-501.11 good repair and proper adjustment-equipment gaskets on upright coolers/freezers are torn and need to be replaced |
| 2013-08-08 |
49 |
5-203.14 backflow prevention device, when requiredwith splitter hose on can wash the current back flow device is not approved, need to check with a plumber and make sure there system has a back flow device installed that is approved for continuous pressur |
| 2013-08-08 |
39 |
3-304.14 wiping cloths, use limitation wet wiping cloths are to be stored in a properly mixed sanitizer solution |
| 2013-03-27 |
34 |
4-502.11 (b) good repair and calibration built in thermometers on all upright units in back area need to be repaired so as to be properly operating |
| 2013-03-27 |
2 |
2-103.11 (m) person in charge-duties pic must demonstrate that food employees are informed of their responsibility to report in accordance with law, to the pic information about their health and activities as the relate to diseases that are transmissible |
| 2013-03-27 |
4 |
2-401.11 eating, drinking, or using tobacco observed one employee beverage with lid but stored on food prep surface (cdi was moved to lower shelf) |
| 2013-03-27 |
6 |
. 2-301.12 cleaning procedure employees where washing hands when required but make sure that they turn off the water with the paper towel so as not to contaminate hands |
| 2013-03-27 |
22 |
3-501.19 time as a public health control make sure that items are labeled with time removed from temperature control when placed on prep table ( cdi employee labeled ) at start of inspection no items on time as a public health control were labeled on the |
| 2013-03-27 |
38 |
. 2-303.11 prohibition-jewelry is limited to a plain band and nothing on wrist. a food employee means an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces. any employee meeting this is limited to only a plain |
| 2013-03-27 |
54 |
6-202.12 heating, ventilation, air conditioning system vents clean vents in restroom |
| 2013-03-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing store to go cups inverted with the lids of the cups covered with plastic sleeve to avoid touching mouth contact surface |
| 2013-03-27 |
45 |
4-205.10 food equipment, certification and classification small ice chest for coffee drinks is not commercial or nsf |
| 2013-03-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability clean floor under grills ( observed grease build up)6-501.16 drying mops store mops in a manner to air dry and also to not contaminate the handles |
| 2013-03-27 |
41 |
3-304.12 in-use utensils, between-use storage store ice scoop in small chest cooler in product with handle out or in clean dry location ( ice scoop was down in product cdi) |
| 2012-10-29 |
4 |
2-401.11 eating, drinking, or using tobacco food employees may drink from a covered beverage container if it is handled in manner to prevent contamination from the mouth to the employees' hands and exposed food and utensils. store beverages away from foo |
| 2012-10-29 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing (1) in a clean, dry location; (2) where they are not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floo |
| 2012-10-29 |
38 |
2-303.11 prohibition-jewelry except for a plain ring such as a wedding band, while preparing food; food employees may not wear jewelry on their arms and hands, including watches. managers are food service workers also ( if dropping fries, hash browns, et |
| 2012-10-29 |
37 |
3-305.11 food storage-preventing contamination from the premises (1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. items in back stoke room stored on pall |
| 2012-10-29 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy make sure thermometers are placed in units at the warmest location ( ie next to doors) also need to replace thermometer in cooler in stock room |
| 2012-10-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking time/temperature controlled for safety foods ret prepared and packaged by a food processing plant are to be clearly marked, at time original contain |
| 2012-10-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding maintain cold foods at 45f or lower ( liquid eggs were sitting at room temperature and were 69f manager discarded, these need to be stored |
| 2012-10-29 |
8 |
need to make sure that handsink in cooking area is accessible, ( currently 3 buckets of towels in front of sink) |
| 2012-10-29 |
6 |
. 2-301.12 cleaning procedure proper procedures are wet hands use soap wash all parts of hands and exposed arms for 20 seconds ( make sure to remove soil and clean under nails) rinse, then dry with paper towel and turn off water with towel2-301.15 where |
| 2012-10-29 |
2 |
2-103.11 (m) person in charge-duties pic must demonstrate that food employees are informed of their responsibility to report in accordance with law, to the pic information about their health and activities as the relate to diseases that are transmissible |