| Violation Date |
Code |
Description |
| 2018-06-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c; walls inside the back kitchen area are in need of repair. chipping paint and chipping wall material was noted during t |
| 2018-06-14 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered trash can for the women's restroom as their is currently no covered trash can. a toilet room used by females shall be provided with a covered receptacle for sanitary napkins.6-501.18 cleaning o |
| 2018-06-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean the following nonfood contact surfaces of equipment: the deep freezers, inside the reach in cooler and the reach in freezer, inside the cabin |
| 2018-06-14 |
46 |
4-501.19 manual ware washing equipment, wash solution temperature - pfhot water provided at three compartment sink was 83f. hot water shall be provided at 110f at the three compartment sink. i will return within ten (10) business days to verify compliance |
| 2018-06-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the broken gasket on the left hand door of the 2 door reach in cooler. replace any flaking cabinetry and shelving in the kitchen that is not smooth and easily cleanable. maintain equipment in |
| 2018-06-14 |
42 |
4-803.11 storage of soiled linens - cthe soiled or in-use aprons in the back kitchen stored by the clean dishes on the clean dish shelving shall be moved. soiled linens shall be stored to prevent contamination of food, clean equipment, clean utensils and |
| 2018-06-14 |
36 |
6-202.15 outer openings, protected - ccomment: provide an effective door sweep at the back exit door near the kitchen and any other exit entry points of the establishment. this will help aide in the prevention of insect, rodent, and pest entry. pic inform |
| 2018-06-14 |
35 |
3-302.12 food storage containers identified with common name of food - cpancake mix, grits, and other non identifiable food stored in containers without proper labeling. except for containers holding food that can be readily and unmistakably recognized su |
| 2018-06-14 |
34 |
4-302.12 food temperature measuring devices - pfa thick probe dial top thermometer was provided during the start of the inspection. a thin probe thermometer shall be provided to obtain temperatures of thin foods such as hamburger patties and pizza. i will |
| 2018-06-14 |
26 |
7-206.11 restricted use pesticides, criteria - pcomment: raid pest spray stored under hand washing sink. informed the pic (person in charge) that pesticides that are not for commercial kitchen use is not allowed within the establishment. the pic stated th |
| 2018-06-14 |
8 |
5-202.12 hand washing sinks, installation - pfhot water provided at the hand wash sink in kitchen was measured at 83f. a hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. i |
| 2017-12-21 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cpaint on the kitchen floor has began to flake and chip.it will soon need repainting or rennovation.6-501.12 cleaning, frequency - cobserved some lint dust build up on walls.phys |
| 2017-12-21 |
47 |
4-602.13 nonfood contact surfaces - c clean the light dust build upfrom on top of the oven and microwave. |
| 2017-12-21 |
45 |
4-501.11 good repair -equipment - c grease trap lid is corroded and needs sanding and repainting. gc |
| 2017-12-21 |
26 |
7-204.11 sanitizers, criteria-chemicals - pchlorine sanitizer strength was below the required 50-200 ppm.sanitizer was corrected to the required strength. |
| 2017-12-21 |
1 |
2-102.12 certified food protectionprometric. manager - c is required to be on duty having passed and completed an ansi approved food protection course such as servsafe, 360, safe plates, or prometric |
| 2017-05-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cpaint the walls under the 3 compartment sink, paint the floors in the back kitchen. |
| 2017-05-02 |
47 |
4-602.13 nonfood contact surfaces - cclean all equipment throughout the facility. clean the shelves in the back kitchen, the grill equipment, the coolers on the front line, etc. all areas should be cleaned. |
| 2017-05-02 |
26 |
7-204.11 sanitizers, criteria-chemicals - psanitizer too weak at the time of the inspection - sanitizer should be 50-200 ppm chlorine. |
| 2016-08-16 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - crepair and repaint the wall in the back storage room behind the freezer and under the three compartmetn sink. clean under the three compartment sink. |
| 2016-08-16 |
47 |
4-602.13 nonfood contact surfaces - cclean the three compartment sink and the shelves above the three compartment sink in the back room. |
| 2016-08-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfhot dogs and ham in the prep cooler need to be labled with the date that they were removed from the package. |
| 2016-08-16 |
8 |
| 6-301.12 hand drying provision - pfno paper towels available at the time of the inspection. provide paper towels at the handsink. |
| 2016-02-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - crepaint the wall in the dry storage / dish washing room by the door and under the three compartment sink. |
| 2016-02-01 |
47 |
4-602.13 nonfood contact surfaces - cclean the shelves in the dry storage room and the sides of the equipment at the grill. clean the cabinet under and beside the grill. |
| 2015-08-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cclean floors throughout, especially round storage cabinets, equipment and baseboards and under the three compartment sink. repaint the wall in the back storage room. repaint the floor in the back stora |
| 2015-08-24 |
46 |
4-501.16 warewashing sinks, use limitation - cbread stored in the three compartment sink. the three compartment sink should be used for dish washing purposes only. store bread in a designated area. |
| 2015-08-24 |
36 |
6-501.111 controlling pests - pfmethods to control pests should be taken. according to owner, the pest control has not come for 2 visits, only signed saying he did, so they have come two times in the past 3 weeks to catch up. |
| 2015-08-24 |
8 |
6-301.13 handwashing aids and devices, use restrictions - cham thawing in the handsink. handsink should be used for handwashing purposes only. |
| 2015-04-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - c6-501.16 drying mops - cthoroughly clean the floor in the storage room esp underneath shelves and under the three compartment sink. mops should be stored |
| 2015-04-30 |
47 |
\4-602.13 nonfood contact surfaces - cthoroughly clean the shelves in the storage/dish washing room. |
| 2015-04-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pchilli 124f. cheese 100f. all hot foods should be maintained at 135f and above. turn the warming unit up on the stove. |
| 2015-04-30 |
8 |
6-301.13 handwashing aids and devices, use restrictions - cpic washed knife in the handsink. the handsink should be used for handwashing purposes only. |
| 2014-12-11 |
53 |
6-501.12 cleaning, frequency and restrictions - cthoroughly clean floors and walls, especially in the back room around the shelves, under the sink and equipment, the wall behind the three compartment sink, around the support post at the prep cooler, and u |
| 2014-12-11 |
47 |
4-602.13 nonfood contact surfaces - cclean the vents above the grill, shelves in the back, etc. all non food contact surfaces should be cleaned. |
| 2014-12-11 |
45 |
4-101.11 characteristics-materials for construction and repair - p. repair the countertop and around the handwashing sink. replace the reach in freezer (currently on order). |
| 2014-12-11 |
36 |
6-501.111 controlling pests - pfroaches present around the handwashing sink. were just sprayed this week. continue treating for pests. |
| 2014-12-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - cheese in the warmer 112f--all hot food should be maintained at 135f and above. do not overfill the water in the warmer |
| 2014-12-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfrepair or replace the handwashing sink and counter around the handwashing sink. |
| 2014-05-14 |
53 |
6-501.12 cleaning, frequency and restrictionsthoroughly clean the floors under all equipment, the three compartment sink, under the handsink in the back, and throughout. clean baseboards and walls. |
| 2014-05-14 |
47 |
4-602.13 nonfood contact surfacesthoroughly clean the grill and vents above the grill, cabinets, and equipment in the rear. |
| 2014-05-14 |
45 |
4-101.11 characteristics-materials for construction and repairreplace the fry freezer unit. |
| 2014-05-14 |
37 |
3-307.11 miscellaneous sources of contaminationno food should be thawed or prepared using the handsink. the handsink should be used for handwashing purposes only. |
| 2014-05-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingall food that has been prepared in the restaurant should be date marked with the date the food was prepared (or removed from original packaging) and/o |
| 2014-05-14 |
8 |
6-301.12 hand drying provision6-301.13 handwashing aids and devices, use restrictions5-205.11 using a handwashing sink-operation and maintenancehandsink should be used for handwashing purposes only. do not store utensils or food in the handsink.keep pape |
| 2013-11-05 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityclean floor and walls throughout. |
| 2013-11-05 |
47 |
4-602.13 nonfood contact surfacesclean all equipment, shelves, between fryer and cabinet, ice cream cooler, storage cabinets, etc. |
| 2013-11-05 |
45 |
4-101.11 characteristics-materials for construction and repairrepair around the handsink. repair the lid/door to the ice cream cooler. |
| 2013-11-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingsingle use cups should be stored in the sleeve or covered in the dispenser. |
| 2013-11-05 |
39 |
4-901.12 wiping cloths, air drying locationstore wiping clothes in a sanitizer bucket or in a designated area, not on the food prep surfaces. |
| 2013-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark all potentially hazardous foods that have been removed from the original container (ie cheese, ham, etc) |
| 2013-11-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance6-301.11 handwashing cleanser, availabilityrepair the handsink (caulk around it in the counter)soap should be provided at the handsink at all times. |
| 2013-04-30 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityclean floors throughout |
| 2013-04-30 |
47 |
4-602.13 nonfood contact surfacesclean all equipment and shelves and the ice cream cooler |
| 2013-04-30 |
45 |
4-101.11 characteristics-materials for construction and repairpaint the unpainted shelf in the storage room above the 3 compartment sink |
| 2013-04-30 |
38 |
2-402.11 effectiveness-hair restraintsemployees must wear hats or hairnets. |
| 2013-04-30 |
36 |
6-501.111 controlling pestsjust sprayed yesterday, live roach present. clean all crevices and keep on a spraying routine to control pests. |
| 2012-10-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability |
| 2012-10-23 |
39 |
3-304.14 wiping cloths, use limitation |
| 2012-10-23 |
36 |
6-501.111 controlling pests |