| Violation Date |
Code |
Description |
| 2019-01-09 |
54 |
6-303.11 intensity-lighting - c more light is needed above the handsink by the call in area. the required lighting is 20 foot candles of light.6-202.12 heating, ventilation, air conditioning system vents - c the ventillation return by front ice machine i |
| 2019-01-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf a consumer advisory with a reminder mark is required on the menu. put the advisory notice on the menu with an astric and place an astric |
| 2019-01-09 |
14 |
4-602.11 e,4 equipment food-contact surfaces and utensils-frequency - c ice machine shield has pink slime. this shall be cleaned and sanitized. |
| 2018-06-28 |
54 |
more light is needed above the handsink by the call in area. the required lighting is 20 foot candles of light. 6-303.11 intensity-lighting - c |
| 2018-06-28 |
53 |
physical facilities shall be maintained in good repair. replace the weather stripping at the exit door. physical facilities shall be cleaned as often as necessary to keep them clean. clean the vents as needed throughout the facility especially above the |
| 2018-06-28 |
45 |
equipment must be maintained in good repair. replace the air curtains as needed in the walk in units, especially the walk in freezer replace the cracked containers used to store the fish on the prep table and in the walk in cooler. 4-501.11 good repair |
| 2018-06-28 |
7 |
food employees may not contact exposed ready-to- eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single- use gloves, or dispensing equipment. an employee was observed using bare hands to place cooked f |
| 2018-02-21 |
54 |
more light is needed above the handsink by the call in area. the required lighting is 20 foot candles of light. 6-303.11 intensity-lighting - c |
| 2018-02-21 |
53 |
physical facilities shall be maintained in good repair paint the door to the storage room.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-02-21 |
45 |
equipment must be maintained in good repair. replace the air curtains as needed in the walk in units. replace the cracked containers used to store the fish on the prep table. replace the cutting board due to the scratching and scoring. 4-501.11 good rep |
| 2017-10-27 |
54 |
comment: more light is required above the handsink at the entrance of the kitchen area and above the prep area by the soups. |
| 2017-10-27 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the vents in the restrooms to remove the built up dust. physical facilities shall be maintained in good repair. repair the exit door by placing a door sweep at the bottom |
| 2017-10-27 |
45 |
equipment must be maintained in good repair. repair the dish machine due to the temperature not meeting the required temperature of 180'f as indicated on the data plate and the sanitizer not meeting the required 50ppm-200ppm. the pic was made aware and i |
| 2017-10-27 |
14 |
after being cleaned, equipment food contact surfaces and utensils shall be sanitized. the dish machine was not sanitizing the dishes due to the chemical solution (bleach )not dispersing through the machine when checked with the chlorine test strips provid |
| 2017-06-29 |
54 |
comment: more light is needed above the handsink by the call in area. the required lighting is 50 foot candles of light. 6-303.11 intensity-lighting - c |
| 2017-06-29 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the vents as needed throughout the facility to remove the built up the dust. clean the ceiling tile to remove the brown ceiling tile. 6-501.13 physical facilities shal |
| 2017-06-29 |
52 |
5-501.114; core; dumpster lacks drain plug. drains in receptacles and waste handling units for refuse, recyclable, and returnable shall have drain plugs in place. |
| 2017-06-29 |
37 |
304.13 linens and napkins, use limitations - cobserved a clean apron in the walk in cooler being used to protect lettuce from wilting. linens and napkins may not be used in contact with food unless they are used to line a container for the service of food |
| 2017-06-29 |
35 |
3-302.12 food storage containers identified with common name of food - ccontainers holding food or food ingredients that are removed from their original packages for use in the food establishment such as cooking oils, flour, herbs, potato flakes, salt, sp |
| 2017-02-16 |
53 |
physical facilities shall be maintained in good repair. replace the lights that are out throughout the kitchen area. physical facilities shall be cleaned as often as necessary to keep them clean, clean the vents throughout the kitchen and restroom to remo |
| 2017-02-16 |
52 |
replace the dumpster due to the lid being broke and the plug missing. 5-501.111 area, enclosures and receptacles, good repair - c / 5-501.114 using drain plugs - c |
| 2017-02-16 |
45 |
equipment shall be maintained in good repair. replace the torn gaskets on the reach in units as needed throughout the kitchen area.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-02-16 |
39 |
comment: wiping cloths shall be stored in a manner that prevents contamination. wet cloths was stored on the top of the prep table. 4-901.12 wiping cloths, air drying location - c |
| 2017-02-16 |
38 |
food employees shall wear hair restraint such as hats, hair coverings or nets, beard restraint and worn to effectively keep their hair from contacting exposed food or food contact surfaces. employees were observed preparing food with no hair restraint or |
| 2017-02-16 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils , linens and single service articles. a can of 3-n-1 was stored on a storage area with spices. the pic was made aware and the chemical was removed and pla |
| 2017-02-16 |
21 |
ready to eat potentially hazardous food (ttcs) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises , sold or discarded. the buckets of shrimp that |
| 2016-10-19 |
54 |
comment: more light is needed above the handsink by the call in area. the required lighting is 50 foot candles of light. 6-303.11 intensity-lighting - c |
| 2016-10-19 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. clean the vents as needed throughout the facility to remove the built up the dust. 6-501.13 cleaning floors, dustless methods - c |
| 2016-10-19 |
52 |
5-501.114; core; dumpster lacks drain plug. drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |
| 2016-10-19 |
45 |
equipment must be maintained in good repair. replace the torn gaskets on the refrigeration units as needed throughout the facility. discard the broken bust pans to prevent possible contamination. 4-501.11 good repair and proper adjustment-equipment - c |
| 2016-10-19 |
43 |
4-502.13 single-service and single-use articles-use limitations - c containers that are used for the shipping of sour cream and other products are considered single use and should be discarded the original product has been used. manager was informed and |
| 2016-10-19 |
37 |
304.13 linens and napkins, use limitations - cobserved a clean apron in the walk in cooler being used to protect lettuce from wilting. linens and napkins may not be used in contact with food unless they are used to line a container for the service of food |
| 2016-10-19 |
34 |
the dial top thermometers provided were not calibrated. food temperature measuring devices shall be calibrated according to the manufactturers specifications as necessary to ensure accuracy. cdi the thermometers were calibrated. 4-502.11 (b) good repair |
| 2016-06-17 |
52 |
5-501.114 using drain plugs - ccomment: obtain a new drain plug for the outside dumpster that is broken. |
| 2016-06-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the walk in cooler gaskets, the shelving that has ice buildup in the inside walk in freezer, the inside of the reach in freezer, the vent above the thre |
| 2016-06-17 |
45 |
4-205.10 food equipment, certification and classification - ccomment: the back cooler that is being utilized as a salad cooler is not an approved cooler for potentially hazardous foods (phf) as that is what it states on its labeling. the outside cooler is |
| 2016-06-17 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle use containers were being used for holding different kinds of food in the reach in cooler, waitress station, and throughout the establishment. containers that are used for the shipp |
| 2016-06-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved homemade tartar sauce and cocktail sauce at the to go area not under any refrigeration or temperature control. tartar sauce mea |
| 2016-06-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfobserved employee filling pan with water from the handsink. handwash sinks shall only be used for the purpose of handwashing. to prevent contamination, obtain water from a prep sink. cdi (cor |
| 2016-02-03 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-201.11 floors, walls and ceilings-cleanability - creplace the cardboard used on the floors in the walk in freezers outside with anti slip mats or other covering that is easily |
| 2016-02-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the gaskets on the door of the walk in cooler and walk in freezer. clean the outside of the potato oven. clean outside of flour bins. nonfood contact su |
| 2016-02-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace the gasket on the outside walk in freezer door. equipment shall be maintained in good repair. |
| 2016-02-03 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle use containers were being used for holding different kinds of food in the reach in cooler, waitress station, and throughout the establishment. single use items were also used as sco |
| 2016-02-03 |
39 |
3-304.14 wiping cloths, use limitation - cobserved wet wiping cloths laying on food shelves and preparation surfaces. ensure that wet wiping cloths are stored and maintained in buckets of appropriate strength of sanitizer (50-200 ppm chlorine) when not in |
| 2016-02-03 |
37 |
3-304.13 linens and napkins, use limitations - cobserved a clean apron in the produce walk in cooler being used to protect lettuce from wilting. linens and napkins may not be used in contact with food unless they are used to line a container for the servi |
| 2016-02-03 |
35 |
3-302.12 food storage containers identified with common name of food - clabel all dry ingredients through out the establishment especially near the grill area and the waitress station (salt, sugar, other spices). all containers except those that contain r |
| 2016-02-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfcomment: observed scrub brushes hanging at the waitress station handsink. per conversation with the manager, these brushes are used to wash out coffee pots and other dishes before being washe |
| 2015-08-13 |
54 |
6-303.11 intensity-lighting - ccomment: observed a light missing above the dishwash machine. ensure that a new light bulb is installed and properly shielded. |
| 2015-08-13 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - cclean the floors near the hot hold station, in the dry storage area and in all walk in units. repair the broken tiles through ou |
| 2015-08-13 |
52 |
5-501.13 receptacles - ccomment: the cardboard boxes by the fryer used to hold fragments of food from the fryer (burnt greasy pieces) are not an acceptable receptacle for waste. trash receptacles and waste handling units shall be constructed of non absorb |
| 2015-08-13 |
47 |
4-602.13 nonfood contact surfaces - cobserved soil buildup on the following non food contact surfaces: the gaskets of all the walk in units and reach in freezers, the inside of the reach in freezer by the fryers, the outside of the ice bin by the seafood |
| 2015-08-13 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - ccomment: observation of the data plate on the dishwashing machine revealed that both hot water sanitization and chemical sanitization can be implemented with this specific machine. te |
| 2015-08-13 |
43 |
4-502.13 single-service and single-use articles-use limitations - csingle use containers were being used for holding different kinds of food in the reach in cooler and waitress station. containers that are used for the shipping of clams and other products |
| 2015-08-13 |
39 |
3-304.14 wiping cloths, use limitation - cobserved wet wiping cloths laying on food preparation surfaces. ensure that wet wiping cloths are stored and maintained in buckets of appropriate strength of sanitizer (50-200 ppm chlorine) when not in use. |
| 2015-08-13 |
38 |
2-402.11 effectiveness-hair restraints - cobserved several employees with long beards and long hair not effectively restrained. ensure that employees working with long hair wear either a hair net or a combination of a hat and a hair net (or restraining th |
| 2015-08-13 |
37 |
3-304.13 linens and napkins, use limitations - ccomment: observed a clean apron in the walk in cooler being used to protect lettuce from wilting. linens and napkins may not be used in contact with food unless they are used to line a container for the serv |
| 2015-08-13 |
35 |
3-302.12 food storage containers identified with common name of food - clabel all dry ingredients through out the establishment especially near the grill area and the waitress station (salt, sugar, other spices). all containers except those that contain r |
| 2015-08-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved slaw in containers on trays in the produce walk-in cooler without date marks. slaw and sweet potatoes in the reach in cooler by the broi |
| 2015-02-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cseal the wall in the dry storage room. clean the wall in the dry storage room. |
| 2015-02-27 |
47 |
4-602.13 nonfood contact surfaces - cclean the racks in the walk in refrigerator, clean inside the equipment and between all grill and fryer equipment. |
| 2015-02-27 |
46 |
4-204.117 warewashing machines, automatic dispensing of detergents and sanitizers - pfdish machine not working properly at the time of the inspection. called for repair. until the dish machine is repaired, dishes should be sanitized in the three compart |
| 2015-02-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pshrimp 125f. all hot food should be stored at 135f and above at all times. |
| 2015-02-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pdish machine was not sanitizing at the time of the inspection. several dishes stored soiled in the dish room (metal pans on the bottom shelf). all dishes should be |
| 2014-11-18 |
54 |
general comment: there shall be at least ten(10) foot candles of light at thirty inches above the floor inside the walk-in unit. (0.5-1.0 pt.)6-303.11 intensity-lighting - c |
| 2014-11-18 |
51 |
general comment: provide a covered receptacle/trash can inside the women's' stalls. these are to be used for the disposal of sanitary napkins. 5-501.17 toilet room receptacle, covered - c(0.5-1.0 pt) |
| 2014-11-18 |
45 |
replace the broken lid at the flour container. replace all broken/damaged bus pans and other broken/cracked food containers. replace the torn door gasket at the outside freezer(smaller one). replace the torn flap at the bottom door of the inside freezer. |
| 2014-11-18 |
43 |
general comment single-service and single use articles such as the white buckets previously used for clams. may not be re-used. use multi-use utensils4-502.13 single-service and single-use articles-use limitations - c |
| 2014-11-18 |
39 |
general comment: ensure all cloths are placed in a sanitizer bucket after cleaning food contact surfaces., violation of section 3-304.14 (b) of food code as amended by 2653 (0.5-1.0 pt.) |
| 2014-11-18 |
38 |
general comment: employees must wear effective hair restraints, to include beard guards if the employee has a beard. no wearing of jewelry, only a plain wedding ring. no handling of food with improperly cleaned fingernails. unless wearing intact gloves in |
| 2014-11-18 |
37 |
employee drinks were observed with no lids and improperly stored throughout the kitchen. employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: (1) employee's hands; (2) the container; an |
| 2014-11-18 |
34 |
a dial top thermometer was provided that read 120of-220of;however, a dial top thermometer shall read 0of-220of so that cold foods (41/45of) items may be checked.provide a food thermometer with a small diameter tip to measure temperatures of thin food ite |
| 2014-11-18 |
23 |
general comment: per management, this establishment cooks burgers to order per the customers request;therefore this he establishment shall provide a food a consumer advisory which must be posted via table placards or menus. this includes the pick-up side |
| 2014-11-18 |
14 |
additional temperatures: (1) shrimp(infrared heat)138of;(2) milk batter(stainless steel table)35of; (3) the following items were in containers of ice sitting on the table: jumbo shrimp(36of);popcorn shrimp(40of);chicken fingers(41of);spots(35of); tilapia( |
| 2013-11-05 |
54 |
light intensity shall be at least 20 foot candles of light at 30 inches above the floor in the men's and women's restroom. reading in women's restroom range from 2ft -17.9ft candles of light. reading in men's restroom range between 2.6ft - 12.4ft candle |
| 2013-11-05 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. provided receptacles for women's restroom. in violation of rule 5-501.17. |
| 2013-11-05 |
49 |
an air gap between the water supply inlet an d the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25mm (1iinch). supply air gap at soda disp |
| 2013-11-05 |
34 |
provide reduced tip thermometer for measuring temperature of thin masses. will return within 10 days to ensure thermometers have been provided and are accurate. in violation of rule 4-302.12. |
| 2013-11-05 |
20 |
all cold holding shall be 41f or below by january 1, 2019. remaining temps: flounder -wic-34.8f; scallops- wic2-35.7f; tuna- wic2-33f; catfish - wic-34.3f; wif1 - kitchen - 15f; beer ric - kitchen- 40f; coke ric - kitchen -40; wif 2- outside- 0f. |
| 2013-11-05 |
7 |
there shall be no bare hand contact with any ready to eat foods. during time of inspection food employee was observed plating food (fried okra) with bare hands. cdi - redirected by health inspector to wear gloves or use tongs. in violation of rule 3-30 |
| 2013-02-28 |
53 |
physical facilities shall be in maintained. replace/repaint all chipping ceiling tiles and ceiling tile panels throughout as needed to prevent becoming a source of contamination. (i.e. font service counter, in front of fryer and at the rear exit). in vio |
| 2013-02-28 |
52 |
replace dumpster due to missing dumpster plug. in violation of rules 5-501.114. |
| 2013-02-28 |
43 |
single service and single use articles may not be reused. during time of inspection carrots, cucumbers & crutons were observed stored in clam containers. single use articles may not be used for food prep or food storage. provided food grade containers. |
| 2013-02-28 |
38 |
except for plain ring such as wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. hair . effective restraints shall be worn to effectively keep their hair from contaminat |
| 2013-02-28 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection ice machine was found with black residue on inside upper compartment. cdi - ice machine was taken out of service and cleaned and sanitized. recommend placing on a weekly or b |
| 2013-02-28 |
13 |
food shall be separated and protected during storage to prevent cross contamination. during time of the inspection raw chicken was found over cole slaw in reach in unit and shrimp was found over hush puppy mix in walk in unit. cdi - rearranged during tim |
| 2012-10-23 |
53 |
clean the ceiling moldings around the edges of the kitchen. repair the chipping paint on the wall beside and under the pass through window.6-201.11 floors, walls and ceilings-cleanability6-501.12 a cleaning, frequency and restrictions |
| 2012-10-23 |
45 |
gaskets are torn and need to be replaced on the produce walk in cooler, the inside walk in freezer, and the second (away from the building)outside walk in freezer.4-501.11 good repair and proper adjustment-equipment |
| 2012-10-23 |
23 |
if the establishment chooses to serve raw or undercooked animal food a consumer advisory must be posted.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens |
| 2012-10-23 |
21 |
all ready to eat foods shall have a date mark that includes the date thawed or prepped as well as the date to be discarded.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2012-10-23 |
2 |
all employees shall read and sign the employee health agreement form 1-b.2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees |