| Violation Date |
Code |
Description |
| 2018-10-31 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved grease leaked on to the floor near the front counter and also observedsoiling of base boards in the dry storage room. clean physical facilities frequentenough to preclude visble accumulations dust |
| 2018-10-31 |
47 |
4-602.13 nonfood contact surfaces - cobserved dust and grease built up on the hood system , on the gas line ,and on the fryer.clean non food contact surface equipment frequent as needed to preclude any visiblebuild up of dust, dirt, grime, or other soilin |
| 2018-10-31 |
14 |
4-501.114 equipment, chemical sanitization-temperature, ph, concentration and hardness - pobserved chlorine based sanitizer below the required 50-200 ppm concentration.this was corrected during the inspection. |
| 2018-04-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pbarbecue held in 3-door reach-in cooler measured at 78f. the barbecue is prepared at the restaurant's other location where they have bee |
| 2017-10-11 |
43 |
4-502.13 single-service and single-use articles-use limitations - cestablishment reusing mayonaise storage containers for barbeque storage. owner has already ordered replacement containers and shall pick them up this afternoon. properly utilize single-use |
| 2017-10-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhand sink being used to store washclothes and steel wool. properly store these items in an alternate location. hand sinks shall not be used for purposes other than hand washing. hand sinks sh |
| 2017-04-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - cprep cooler is maintaining an ambient temperature of 48f. repair prep cooler as necessary to maintain prepared and potentially hazardous food in good repair. cdi - establishment is repairing prep coo |
| 2017-04-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotato salad and cole slaw in prep cooler are being maintained at 48f, exceeding the maximum cold-holding temperature of 41f. cdi - man |
| 2016-06-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cproperly remove damaged caulk at kitchen hand sink and 3-compartment sink. properly seal sink/wall junctures after removal of damaged caulking. properly paint and seal damaged w |
| 2016-02-25 |
37 |
3-307.11 miscellaneous sources of contamination - cdate-marking labels are touching the food inside the containers in the reach-in cooler. attach date-marking labels to the outside of the containers to prevent contamination. |
| 2016-02-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pinterior ice machine shelf is visibly soiled with black build-up. thoroughly drain, wash, rinse, and sanitize the interior of the ice machine bin including the ice ma |
| 2015-10-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pall hot food should be maintained at 135f and above. fried chicken should be maintained above 135f. bbq should be stirred regularly, several h |
| 2015-10-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sink should be used for handwashing purposes only. several scrubbers found in the handwashing sink. cdi. |
| 2014-12-29 |
54 |
more light is needed in the restroom and the right drain board of the three compartment sink. the required lighting in the restroom above the handsink is 20 foot candles of light. the required lighting above the three compartment sink is 50 foot candles o |
| 2014-12-29 |
53 |
all physical facilites shall be be cleaned. clean the baseboards throughout the kitchen area. clean the floor tile under the coolers and fryers. this is a violation of section 6-501.12 of the food code. repair the vent in the ceiling due to it hanging. |
| 2014-12-29 |
47 |
nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. clean the gaskets on reach in units as needed. clean the pvc pipes to remove the build up. clean the inside of the reach in units to |
| 2014-12-29 |
45 |
all equipment must be maintained in good repair. replace the torn gaskets as needed on all refrigeration units, due to the gaskets being torn. |
| 2014-12-29 |
34 |
provide a food thermometer with a small diameter to measure temperatures of thin food items. this is a violation of section 4-302.12 of the food code. |
| 2013-12-23 |
53 |
physical facilities shall be cleaned as often as necessary to keep them. clean the walls as needed throughout the kitchen area to remove the dust and debris. clean the vents to remove the dust build up, especially the vent by the sink area. clean the ligh |
| 2013-12-23 |
51 |
plumbing fixtures such as hand washing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. clean the bases of the toilets and the toilet seats in the restrooms. this is a violation of section 6-501.18 of the food code. p |
| 2013-12-23 |
47 |
nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. clean the gaskets on the reach in units to remove the black build up. this is a violation of section 4-602.13 of the food code. |
| 2013-12-23 |
34 |
34 provide a food thermometer with a small diameter to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code as amended by rule .2654. |
| 2013-12-23 |
14 |
thoroughly clean all food contact surfaces. clean the panel that is on the inside of the ice machine to remove the black and pink build up. clean the ice dispenser on the drink machine. this is a violation of section 4-601.11 of the food code. the panel w |
| 2013-02-28 |
54 |
the light above all food contact and prep area shall be 50 foot candles of light. more light is needed under the hood area. there shall be 20 foot candle of light in the reach in units. no light presently in the three door reach in. this is a violation o |
| 2013-02-28 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the floors under the equipment to remove the debris. clean the ceiling in the kitchen area to remove the built up dust. clean or paint the walls, especially behind the ic |
| 2013-02-28 |
51 |
plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. clean the bases of the toilets and the handsinks i in the restrooms. this is a violation of section 6-501.18 of the food code. |
| 2013-02-28 |
47 |
nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. clean the inside and outside of the prep unit. clean the front and crevices ofthe steam table. clean the doors on the reach in units |
| 2013-02-28 |
39 |
improper usage of wiping cloths noted during inspection, ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces, violation of section 3-304.14 (b) of food code as amended by 2653 |
| 2013-02-28 |
38 |
ensure, that employees are wearing effective hair restraint, to include beard covers. ensure that employees are not wearing jewelry other than a plain wedding ring, per section 2-402.11 of food code, effectiveness-hair restraints; per section 2-303.11 of |
| 2013-02-28 |
35 |
working containers and bulk foods removed from their original packaging require some level of assessment as to how to recognizable the food is without labeling by its common name. label the dry food containers with the common name. this is a violation of |
| 2013-02-28 |
21 |
all leftover food (rte/commercially prepared foods) items shall be dated as outlined in section 3-501.17 of food code as amended by rule . 2653; discussed procedure with manager/employee and provided date marking guideline (flowchart). * except food items |
| 2013-02-28 |
20 |
all potentially hazardous foods that require refrigeration should be at or below 45'f. the pulled pork that was stored in the three door reach in was not meeting the required temperature. the pork was discarded per management. this is a violation of secti |
| 2013-02-28 |
14 |
equipment food contact surfaces and utensils shall be clean to sight and touch. thoroughly clean the the ice dispenser on the ice machine to remove the pink build up. this is a violationof section 4-601.11 of the food code. |
| 2013-02-28 |
2 |
all staff shall be trained and made aware of their responsibility to report signs, symptoms, and diagnosis of any disease that can be transferred by food. at the time of inspection, employee health agreement (form 1b) had not been put into place in facil |
| 2013-02-28 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. this will become effective on january 1, 2014 |
| 2012-10-29 |
45 |
4-501.11 good repair and proper adjustment-equipment, the prep unit was reading 50f, keep cold holding equipment at 41f , per the manager the prep unit has been worked on recently and per discussion with the owner , the unit may need to be replaced, a re |
| 2012-10-29 |
34 |
4-302.12 food temperature measuring devices, provide a metal stem thermometer 0-220 f to check food temperatures, the current metal stem thermometer scale did not check cold food temperatures. |
| 2012-10-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking, refrigerated, ready to eat , potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be consumed on the pr |
| 2012-10-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding, cole slaw (prepared by the owner's other restaurant) was at 49f, keep cold holding at 41f or below, any food placed in the prep unit shall |
| 2012-10-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding, fried chicken and fried pork chops at the hot hold area were not at 135f or above, keep hot holding potentially hazardous foods at 135f or above, |
| 2012-10-29 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency, the ice machine has a build-up, keep clean, cdi. |
| 2012-10-29 |
3 |
. 2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict2-201.12 exclusions and restrictions2-201.13 removal, adjustment, or retention of exclusions and restrictio |