| Violation Date |
Code |
Description |
| 2018-05-24 |
43 |
4-502.13 single-service and single-use articles-use limitations - cdo not reuse single service articles such as potato salad and slaw salad containers for the storage of other food items. single-service and single-use articles may not be reused as they ar |
| 2018-05-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pchlorine sanitizer in bucket measured 10ppm of chlorine. chlorine sanitizer in spray bottle measured 0ppm. chlorine sanitizer shall |
| 2018-05-24 |
1 |
2-102.12 certified food protection manager - ccomment: at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager (cfpm) who has |
| 2018-01-19 |
54 |
6-202.11 light bulbs, protective shielding - cprovide protective shielding for the light bulbs in the back of the kitchen near the dry food storage area. light bulbs shall be shielded or otherwise coated in areas where there is exposed food; clean equipme |
| 2018-01-19 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: repair the flaking ceiling above the 1st reach in refrigerator. maintain physical facilities in good repair. |
| 2018-01-19 |
43 |
4-502.13 single-service and single-use articles-use limitations - ccomment: do not reuse single service articles such as potato salad and slaw salad containers for the storage of other food items. single-service and single-use articles may not be reused. |
| 2018-01-19 |
36 |
6-202.15 outer openings, protected - crepeat print item; see page 1[error] |
| 2018-01-19 |
34 |
4-302.12 food temperature measuring devices - pfduring the inspection, only a large tip, dial top thermometer was available. although properly calibrated, a temperature measuring device with a suitable small-diameter probe that is designed to measure the |
| 2018-01-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - praw chicken in fish prep cooler stored at 50f. potentially hazardous food shall be held at 45f or below. cdi. the raw chicken was volunt |
| 2017-07-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle use cups should have the plastic sleeve pulled up to protect the outside surface from contamination. cdi. |
| 2017-07-14 |
38 |
2-402.11 effectiveness-hair restraints - call employees handling food or food utensils should wear appropriate forms of hair restraints. cdi. |
| 2017-07-14 |
26 |
7-204.11 sanitizers, criteria-chemicals - p7-102.11 common name-working containers - pf •no sanitizer available at the time of the inspection. lable the degreaser bottle. all chemicals should be properly labled and sanitizer should be available for the |
| 2017-04-12 |
47 |
4-602.13 nonfood contact surfaces - cclean the gaskets of the reach in refrigerators, the inside of the reach in coolers, and the shelves of the dry storage area. |
| 2016-11-04 |
53 |
6-501.16 drying mops - cmops should be stored hanging up to dry or in the bucket, not directly on the floor. |
| 2016-07-26 |
53 |
6-501.16 drying mops - cmops should be stored hanging up to dry or in the mop bucket, do not leave to dry on the floor. |
| 2016-07-26 |
47 |
4-602.13 nonfood contact surfaces - cclean inside t!he reach in freezers, and between the fryer equipment. |
| 2016-07-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. slaw should be date marked with the date that it was prepared if food is to be held over a 24 hour period. current slaw in the reach in refrig |
| 2016-04-26 |
41 |
3-304.12 in-use utensils, between-use storage - cscoop for hush puppies stored in a container of water. do not store utensils in water unless water is maintained at 135f or is constantly moving in a dipper well system. |
| 2016-04-26 |
38 |
2-304.11 clean condition-outer clothing - call employees handling food or dishes should wear appropriate forms of hair restraints (hair net or hat) at all times. |
| 2016-04-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pseveral items in the top of the prep cooler were out of compliance. shrimp 47f, chicken 46f, whiting 49f, tilapia 51f, fish 52f. place |
| 2016-01-25 |
48 |
5-103.11 capacity-quantity and availability - pfhot water max was 103f in the 3 compartment sink. the hot water in the facility should be a minimum of 110f. turned up on the hot water heater during inspection. |
| 2016-01-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfish prepped in the three compartment sink (no dirty dishes present at the time). all food should be prepped in the 2 compartment prep sink only, and dishes should be the only task that |
| 2016-01-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcoleslaw in the reach in refrigerator was not properly date marked. all food that has been cooked or perpared in the restaurant should have the |
| 2016-01-25 |
1 |
2-102.12 certified food protection manager - cno certified food protection manger on duty at the time of the inspection. a certified food protection manager should be present at all times. |
| 2015-09-23 |
45 |
4-202.11 food-contact surfaces-cleanability - pfobserved chipped clear lexan pan lids including a lid holding the slaw in the ric. observed an excessively scarred blue cutting board stored on the 3 compartment sink. all food contact surfaces and food cont |
| 2015-09-23 |
39 |
4-901.12 wiping cloths, air drying location - cobserved a damp wiping cloth stored on the preparation table near the fryer area where raw fish were battered and prepared for cooking. after use, a damp cloth shall be returned to a bucket of sanitizer or re |
| 2015-09-23 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employee not wearing effective hair restraint. employee was not observed to be actively preparing food. employees, whie preparing or cooking food in a kitchen or food preparation area must wear an effecti |
| 2015-09-23 |
26 |
7-204.11 sanitizers, criteria-chemicals - pobserved chlorine sanitizer used in spray bottles at 2,000 ppm chlorine. operator advised to use chlorine as a sanitizer at no more than 50 ppm. operator educated. solution remixed on-site to proper strength. |
| 2015-09-23 |
8 |
6-301.14 handwashing signage - c 6-301.11 handwashing cleanser, availability - pf 5-205.11 using a handwashing sink-operation and maintenance - pf 6-301.12 hand drying provision - pfupon entering facility it was noted that a hand cleanser, hand drying pro |
| 2015-02-26 |
54 |
lighting shall meet all lighting requirement. at least 50 foot candles of light at surfaces where a food employee is working with food or washing utensils where safety is a factor ie area over prep unit and the three compartment sink, and hood. lighti |
| 2015-02-26 |
40 |
4-501.16 of the food code allows use of the ware washing sink to wash off vegetables; however, the local health department does recommend a seperate vegetable prep sink. thawing of fish can be done on a bottom shelf in a buss pan in the refriegrator over |
| 2015-02-26 |
1 |
1. 2-102.12; core; person in charge (pic) failed to present adequate proof of food safety manager education. each establishment shall have a pic present at all times that food is being handled. this or another (present) person with supervisory duties shal |
| 2013-11-04 |
54 |
lighting shall meet all lighting requirement. at least 50 foot candles of light at surfaces where a food employee is working with food or working with utensils or equipment such as knives, slicer, grinders or saws where safety is a factor. need 50ft can |
| 2013-11-04 |
53 |
physical facilities shall be maintained. repaint ceiling and wall behind left front counter due to chipping/flaking paint. caulk toilets to the floor in restroom. in violation of rule 6-501.11 |
| 2013-11-04 |
45 |
seal untreated wooden shelving unit with non absorbent washable paint in dry storage area. in violation of rule 4-202.16 |
| 2013-11-04 |
39 |
wiping cloths shall be kept in a sanitizing solution between uses. during time of inspection bucket of wiping cloths were soaking in solution that had no reading when tested. cdi - chlorine was added and tested at 50 ppm. in violation of rule -3-304.14 |
| 2013-11-04 |
20 |
note: all cold holding shall be 41f or below by january 1, 2019. |
| 2013-11-04 |
19 |
all phf shall be hot held at 135f or above. during time of inspection baked beans were found in warmer below 135f as recorded above. cdi - reheated to 165f. in violation of rule 3-501.16(a)(1). cdi- food discarded. |
| 2013-11-04 |
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 through food. at time of inspection proof that employee health agreements had been put into place was not pro |
| 2013-11-04 |
1 |
reminder: at least one employee shall be certified as a food protection manager. individual that holds certification must be present to avoid two point deduction. in violation of rule 2-102.12. (2 point deduction will begin january 1, 2014.) |
| 2013-02-27 |
54 |
lighting shall meet all lighting requirement. at least 50 foot candles of light at surfaces where a food employee is working with food or working with utensils or equipment such as knives, slicer, grinders or saws where safety is a factor. need 50ft can |
| 2013-02-27 |
53 |
physical facilities shall be maintained. repaint ceiling and wall behind left front counter due to chipping/flaking paint. caulk toilets to the floor in restroom. in violation of rule 6-501.11 |
| 2013-02-27 |
45 |
seal untreated wooden shelving unit with non absorbent washable paint. in violation of rule 4-202.16 |
| 2013-02-27 |
39 |
wiping cloths shall be kept in a sanitizing solution between uses. rule -3-304.14(b)(1).. |
| 2013-02-27 |
34 |
thermometer shall be provided and accurate. during time of inspection metal stem thermometer was not calibrated (read 36). shall be calibrated to as necessary to ensure accuracy. cdi - thermometer was calibrated to 32f. in violation of rule 4-502.11. |
| 2013-02-27 |
21 |
proper date marking shall be used when storing ready to eat potentially hazardous foods under refrigeration for more than 24 hours. practice was not in place during time of inspection. shall include open/preparation date and method to track discard date b |
| 2013-02-27 |
19 |
all phf shall be hot held at 135f or above. during time of inspection collards were found in warmer below 135f as recorded above. in violation of rule 3-501.16(a)(1). cdi- food discarded. |
| 2013-02-27 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection coleslaw chopper and plastic bins were found with food residue. rewash, rinse and sanitize. will return within 10 days to verify cleaning of items listed above. in violation |
| 2013-02-27 |
8 |
all handwashing sinks shall be supplied. during time of inspection handwashing sink at front counter did not have handwashing sign. cdi - post handwashing sign provided by heatlh inspector. in violation of rule 6-301.14. |
| 2013-02-27 |
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 through food. at time of inspection employee health agreements had not been put into place. cdi - see form 1 |
| 2013-02-27 |
1 |
at least one employee shall be certified as a food protection manager. during time of inspection no one held certification. individual that holds certification must be present to avoid two point deduction. cdi - see ftcc servsafe class schedule flyer pr |
| 2012-10-24 |
51 |
recommend recaulking around the bases of the restroom toilets.6-501.18 cleaning of plumbing fixtures |
| 2012-10-24 |
45 |
replace the torn gasket on the reach in freezer.4-501.11 good repair and proper adjustment-equipment |
| 2012-10-24 |
35 |
label the dry storage tub that the writing has worn off from.3-302.12 food storage containers identified with common name of food |
| 2012-10-24 |
2 |
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 |