| Violation Date |
Code |
Description |
| 2018-10-24 |
36 |
there were several dead insects inside the smoke house. advised the person in charge to daily ensure all dead insects are removed to prevent any build up.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c |
| 2018-10-24 |
33 |
there was raw chicken being thawed under a preparation table in a bucket of water. advised the person in charge to ensure all food products are thawed under running water at 70f below, as part of the cooking process, or in cooling unit.3-501.13 thawing - |
| 2018-10-24 |
19 |
there was fried chicken that had a hot holding temperature of 99f. advised the person in charge to re heat or discard the fried chicken. all hot holding temperatures for potenially hazardous food shall be 135f at all times.3-501.16 (a)(1) potentially haza |
| 2018-10-24 |
8 |
hand sink in the smoke house only reached 81f during the inspection. advised the person in charge to have sink adjusted to meet 100f for all hand sinks.5-202.12 handwashing sinks, installation - pf a handwashing sink shall be equipped to provide water a |
| 2018-10-24 |
6 |
there was an employee observed washing their hands at the three compartment sink. advised the person in charge to ensure all employee wash their hands at hand sinks only.2-301.15 where to wash - pf |
| 2018-05-17 |
53 |
comment: there was some debris under fryer. this was corrected by the person in charge and due to the small amount there shall be no points taken.6-501.12 cleaning, frequency and restrictions - c |
| 2018-01-25 |
54 |
comment: one light bulb out under the rear mini hood.6-303.11 intensity-lighting - c |
| 2018-01-25 |
36 |
there was a sizable rodent (rat) that was observed running unđer the pig cookers. the person in charge has informed me the pest control contractor has traps set. i advised the person in charge to build him out by closing all known /unknown entrances and |
| 2017-08-17 |
53 |
comment: there was build up around the vent guards during the inspection. advised the person in charge clean all build up around the vent covers.6-501.12 cleaning, frequency and restrictions - c no points shall be taken |
| 2017-08-17 |
43 |
comment: there was bbq stored in single use white container. advised the person in charge to use food grade re- useable containers only.4-502.13 single-service and single-use articles-use limitations - c note will give the owner ample time to obtain larg |
| 2017-05-12 |
47 |
comment: the outside of reach low boy cooler was soiled with some food debris. this was the cooler soiled and no points shall be taken cdi |
| 2017-01-30 |
45 |
comment: the storage racks in reach in coolers were rusted. the person in charge stated that he will have all racks replaced once a work order is placed. no points shall be taken.equipment shall be maintained in a state of repair and condition that meets |
| 2016-09-07 |
54 |
the rear smoke house portion of the establishment did have enough lighting to meet the required 50 foot candles. advised the person in charge to install a brighter bulb to meet the required lighting.6-303.11 intensity-lighting - c |
| 2016-09-07 |
47 |
gaskets on the reach in coolers are soiled with black build up. advised the person in charge to ensure all components of the all cooling units are cleaned thoroughly and daily.4-602.13 nonfood contact surfaces - c |
| 2016-09-07 |
45 |
the cookers are damaged around the metal portion. advised the person in charge to replace all damaged cookers and ensure they are ansi accredited.food equipment shall be used in accordance with the manufacturers intended use and certified or classified fo |
| 2016-05-11 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c clean the vents in the kitchen |
| 2016-05-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c surface of floor becoming worn in the cook room ; walls should be tightly constructed 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c seal all cracks and crevices in floors and wal |
| 2016-05-11 |
45 |
4-205.10 food equipment, certification and classification - c cookers are not of current ansi or nsf design includes any sharp cornered sink 4-501.11 good repair and proper adjustment-equipment - c metal is damaged on the cookers |
| 2016-01-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c surface of floor becoming worn in the cook room ; walls should be tighly constructed6-201.13 floor and wall junctures, coved, and enclosed or sealed - c seal all cracks and crevices in floors and walls6 |
| 2016-01-25 |
47 |
4-602.13 nonfood contact surfaces - c clean the hotwater heater in the cook room |
| 2016-01-25 |
45 |
4-205.10 food equipment, certification and classification - c cookers are not of current ansi or nsf design includes any sharp cornered sink4-501.11 good repair and proper adjustment-equipment - c metal is damaged on the cookers |
| 2015-08-13 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors especially behind the stove (around the pipes as well) and behind the ice/drink machine. |
| 2015-08-13 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all buckets before stacking / storing / reuse. |
| 2015-08-13 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfreplace the broken thermometer in the reach in refrigerator. |
| 2015-08-13 |
33 |
3-501.13 thawing - cchicken thawing in stagnent water on the prep table. thaw chicken under constantly running water, in the refrigerator, or as part of the cooking process. |
| 2015-08-13 |
31 |
3-501.15 cooling methods - pffood should cool rapidly to 70f within 2 hours and to 40f within 6 total hours. cool food in shallow, uncovered containers in the refrigerator, using an ice bath, or with an ice wand. an active role in quick cooling should b |
| 2015-08-13 |
18 |
3-501.14 cooling - pbarbeque cooling for 3 hours in the refrigerator, in lidded containers, 70f and 81f. food should cool to 70f within 2 hours, and to 40f within 6 total hours. had pic move the barbeque into unlidded, shallow containers to continue coo |
| 2014-10-20 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace all torn gaskets throughout the restaurant. |
| 2014-10-20 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. |
| 2014-10-20 |
41 |
3-304.12 in-use utensils, between-use storage - cice scoop stored between drink and ice machine on top of ice machine. store ice scoop in the ice with the handle out or in a sanitized container. |
| 2014-10-20 |
31 |
3-501.15 cooling methods - pffood that cools down must cool to 40f within 6 hours. cool food rapidly by placing them in shallow containers uncovered or in an ice bath. food must cool to 70f within 2 hours and then to 41f in 4 more hours for a total of 6 |
| 2014-10-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfbarbeque in the reach in cooler cooked thursday was not date marked. all other food in the restaurant was properly date marked. continue to imp |
| 2014-10-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcoleslaw 48f. all cold food should be held at 45 (*41f) and below. close the prep cooler during slower times to keep cold foods at 41 |
| 2014-10-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pseveral pieces of chicken out of temperature on the hot holding line. all food should be held at 135f and above. discarded, cdi. |
| 2014-10-20 |
18 |
3-501.14 cooling - ppotato salad cooked before 11am (currently after 4pm) at 89f. food should cool to 70f within 2 hours and to 40f within 6 total hours. had pic divide the larger tubs of potato salad into smaller containers, and place them with the lid |
| 2014-06-19 |
54 |
6-202.11 light bulbs, protective shieldinglight bulbs in the cooker room should be sheilded or shatterproof. |
| 2014-06-19 |
47 |
4-602.13 nonfood contact surfacesclean the back of the fryer equipment and the cookers. |
| 2014-06-19 |
45 |
4-101.11 characteristics-materials for construction and repairreplace seals of the reach in refrigerator in the front and back.paint the shelf in the cooker room so that it is sealed and easily cleanable. |
| 2014-06-19 |
26 |
7-204.11 sanitizers, criteria-chemicalssanitizer mixed too strong. sanitizer should be 50-200 ppm. |
| 2014-06-19 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingcooked barbeque should have the date marked on the container. |
| 2014-06-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingchicken 110f. ribs 120f. all hot food shall be maintained at 135f and above. discard chicken, reheat ribs to 165 |
| 2014-06-19 |
7 |
3-301.11 preventing contamination from handsgloves shall be worn when handling any ready to eat foods (ie sandwiches). |
| 2013-10-07 |
52 |
5-501.113 covering receptaclesthe doors to the dumpster should be closed at all times. |
| 2013-10-07 |
47 |
4-602.13 nonfood contact surfacesemployees should not sit on the food prep tables. clean the vents above the stove. clean the gaskets of the coolers. |
| 2013-10-07 |
45 |
4-101.11 characteristics-materials for construction and repairreplace gaskets of the reach in cooler. |
| 2013-10-07 |
44 |
3-304.15 (b)-(d) gloves, use limitationshave gloves readily accessible in the kitchen, as there should be no bare hand contact with ready to eat food items. |
| 2013-10-07 |
42 |
m4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking / storing / reuse. |
| 2013-10-07 |
20 |
•3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingcoleslaw 56f, potato salad 52f. all cold food should be maintained at 41f and below. have the prep cooler turned down or repaired. keep |
| 2013-10-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingfew pieces of fried chicken were 125-130f. all hot food should be maintained at 135f and above. |
| 2013-10-07 |
1 |
2-102.12 certified food protection managerperson in charge must take accredited food service managers class prior to january 1, 2014. |
| 2013-03-01 |
54 |
6-202.11 light bulbs, protective shielding |
| 2013-03-01 |
47 |
4-602.13 nonfood contact surfaces |
| 2013-03-01 |
45 |
4-101.19 nonfood-contact surfaces |
| 2013-03-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding |