| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
flooring in storage areas need cleaning.6-501.12 cleaning, frequency and restrictions - c |
| 2018-12-13 |
45 |
plastic lids have old labels present.4-101.19 nonfood-contact surfaces - c |
| 2018-12-13 |
39 |
wet wiping cloths on prep tables not stored in bucket of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2018-12-13 |
21 |
packaged deli ham was not datemarked after opening. pic datemarked during inspection. boiled potatoes not datemarked. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2018-12-13 |
17 |
leftover bbq and vegetable soup were placed in hot holding well to reheat. temperature was less than 165f and food were in service. soup and bbq reheated to 165f.3-403.11 reheating for hot holding - p |
| 2018-12-13 |
14 |
metal pans stored as clean had food debris present. two compartment prep sink had accumulation of food residue in vat corners. build up present on cutting board. plastic lids and buckets had food residue present. plastic lids have old labels present.4-601 |
| 2018-03-07 |
39 |
wet wipe cloths were on table. store wet wipe cloths in buckets of sanitizer when not in use.3-304.14 wiping cloths, use limitation - c |
| 2018-03-07 |
31 |
when cooling foods, use shallow amounts and leave lids off or loose. chicken salad was in tightly lidded plastic containers filled to the top. chicken salad was put into smaller containers during inspection.3-501.15 cooling methods - pf |
| 2018-03-07 |
26 |
spray bottle was not labeled.7-102.11 common name-working containers - pf |
| 2017-09-26 |
20 |
potato salad in condiment cooler top was 50f and 48 in bottom part of refrig. refrigerator ambient air temperature was 53f. unit cannot be used until 45f or less. foods just put into top of unit and were still 45f or less were taken out and put into cont |
| 2017-09-26 |
21 |
container of potato salad in container did not have the manufacturer's label with the discard date on it. it was discarded.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-09-26 |
39 |
store wet wipe cloths in buckets of sanitizer when not in use. multiple wet rags on tables throughout kitchen and no bucket of sanitizer was available.3-304.14 wiping cloths, use limitation - c |
| 2017-09-26 |
45 |
condiment cooler has a torn gasket. bottom is being lined with towels. rusty shelving present in walk in cooler. refuse bucket is in bad repair. provide container in good repair with tight fitting lids.4-501.11 good repair and proper adjustment-equipment |
| 2017-09-26 |
54 |
employee drinks were on prep tables and work areas. keep employee drinks below food prep areas.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c |
| 2017-06-05 |
54 |
drinks must have lids and straws and be stored blow food prep areas. multiple cups on tables and equipment. provide designated are for personal care items. 6-501.110 using dressing rooms and lockers - c6-403.11 designated areas-employee accommodations for |
| 2017-06-05 |
45 |
reach in cooler has a torn gasket.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-06-05 |
31 |
when cooling foods, use shallow amounts and loose lids. slaw was in deep plastic container with a tight lid in walk in cooling. prep refrig. is not adequate to cool foods. slaw made this morning was still 60f and was being served for lunch. foods must be |
| 2017-06-05 |
17 |
steam table was being used to reheat green beans, sweet potatoes, corn. reheat to >165f before putting in steam table. green beans were 126f, corn 128f, sweet potatoes were 138f. they were not reheated to >165f before putting in steam table. they were reh |
| 2017-06-05 |
7 |
ready-to-eat foods cannot be bare-handed. server handled lettuce with bare hands. use utensils to handle ready-to-eat foods, i.e. gloves, tongs, etc. cdi3-301.11 preventing contamination from hands - p,pf |
| 2017-01-18 |
7 |
don't use bare hands to handle ready to eat bbq.3-301.11 preventing contamination from hands - p,pf |
| 2017-01-18 |
21 |
chicken and pastry from yesterday had a date mark of jan. 11, 2017. 8 days ago.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-01-18 |
33 |
thaw foods using approved methods such as running water less than 70f in a container with water flowing over the side or under refrigeration. fish was thawing in sink not in a container. shrimp was 51f and had been thawed in a bucket of water. cdi3-501.13 |
| 2017-01-18 |
37 |
use tightly fitting lids on dry good containers. foil is ineffective.3-305.11 food storage-preventing contamination from the premises - c |
| 2017-01-18 |
39 |
store wet wipe cloths in buckets of sanitizer when not in use.3-304.14 wiping cloths, use limitation - c |
| 2017-01-18 |
42 |
plastic cups were stacked still wet.4-901.11 equipment and utensils, air-drying required - c |
| 2017-01-18 |
45 |
torn gasket on refrigerator door.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-01-18 |
46 |
clean and sanitize dish sink and maintain the sanitizer and rinse compartments to use and not used for dirty dish placement. dirty breader container was put onto clean dish drainboard and the drainboard was not washed and sanitized after. there was breade |
| 2017-01-18 |
53 |
floor in walk in cooler has spilled blood on it. foul smell present in walk in cooler.6-501.12 cleaning, frequency and restrictions - c |
| 2016-09-22 |
54 |
lighting less than 50 foot candles at prep areas. sleeves damaged, not extending to end of bulb.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2016-09-22 |
53 |
thorough cleaning required of floors and walls throughout including in walk-in. heavy accumaultion of grime, slime, debris and grease present.vinyl flooring punctured, torn and damaged in areas. base tiles missing. damaged ceiling in cooking room. floorin |
| 2016-09-22 |
47 |
thorough cleaning needed of equipment, shelving etc. accumulation of grease and food residue present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-09-22 |
45 |
shelving heavily rusting in storage areas and walk-in, coating actively peeling off. interior of freezers and refrigerators damaged. walk-in cooler operating at 53f after repair the morning of inspection. foods moved to alternative units. air conditioning |
| 2016-09-22 |
42 |
multiple plastic buckets stacked while still wet.4-901.11 equipment and utensils, air-drying required - c |
| 2016-09-22 |
36 |
mouse droppings present in dry good storage areas.6-501.111 controlling pests - pf |
| 2016-09-22 |
14 |
prep sink had raw meat residue present in vats and on drainboard. knife and buckets stored as clean had dried food residue.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-04-19 |
18 |
two large containers of cooked stew beef was stored in reach in refrigerator, tighly lidded and at 57f. stew beef was cooked yesterday and did not meet cooling parameters. stew beef discarded. gravy stored in tight lidded container was 46f and cooked yest |
| 2016-04-19 |
19 |
pork chops holding in pan under heat lamp was at 124-130f. pork chops were reheated to 173f. hold at 135f or greater or use time as a public health control to hold potentially hazardous foods.3-501.16 (a)(1) potentially hazardous food (time/temperature co |
| 2016-04-19 |
20 |
cole slaw holding at 52f in condiment cooler. condiment cooler temperature was holding at 52f. potentially hazardous foods removed from condiment cooler and placed on ice or moved to a working refrigerator. condiment cooler shall hold at proper temperatur |
| 2016-04-19 |
31 |
gravy and stew beef cooled in deep containers and tightly lidded. methods unapproved for cooling foods.3-501.15 cooling methods - pf |
| 2016-04-19 |
53 |
vinyl flooring punctured, torn and damaged in areas. coving around vinyl flooring an improvement. base tiles missing. damaged ceiling in cooking room. flooring in bad repair in areas. gaps present between floor and wall. floor cracks/gaps present. clean f |
| 2016-04-19 |
47 |
dunnage rack in meat cutting room needs additional cleaning. build up of residue and microbial growth on underside of cutting board. grease accumulation on hood vents on right side of hood. general cleaning needed in storage room. 4-602.13 nonfood contact |
| 2016-04-19 |
45 |
torn gaskets on multiple units. shelving rusty in storage areas. interior of freezers and refrigerators damaged. walk in shelving rusty. broken ice machine. interior of ice machine badly damaged.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-03-23 |
37 |
outside cooler was not locked and food protected from potential contamination by the public. outside storage room unlocked where food in freezer is not securely protected from potential contamination by the public.3-307.11 miscellaneous sources of contami |
| 2016-03-23 |
14 |
microbial growth and food residue present on cutting board and food prep sink basin and drainboards. containers, knives, pans, utensils had food residue present and had not been adequately cleaned. employee began cleaning sink during inspection.4-601.11 ( |
| 2016-03-23 |
21 |
sliced ham, cooked bbq, chicken salad, bulk ham opened, was not datemarked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfready to eat potentially hazardous foods must be datemarked. foods tha |
| 2016-03-23 |
31 |
a large amount of chicken broth cooling in a large, lidded bucket in freezer. chicken salad cooling in lidded containers in cooler.3-501.15 cooling methods - pf |
| 2016-03-23 |
34 |
thermometers provided for the monitoring of temperatures was reading 600f. thermometers not accurate or functioning properly.4-502.11 (b) good repair and calibration - pf |
| 2016-03-23 |
42 |
heavy build up of filth in drawer where clean utensils area stored. knives stored in a dirty container. all interior drawers, holding serving utensils, were soiled. shelving holding cleaned utensils has food residue present. clean pots inverted on dirty s |
| 2016-03-23 |
39 |
wet wiping cloths found on food prep areas, tables and sinks.3-304.14 wiping cloths, use limitation - c |
| 2016-03-23 |
43 |
white buckets stored unprotected, unwrapped and in an open box in storage room. dead bugs and residue inside buckets. single service items not protected. milk jugs, tea jugs stored unprotected in an open box in storage room. dirty apron stored on jugs.4-9 |
| 2016-03-23 |
45 |
torn gasket on condiment cooler. chopping block legs damaged and moldy, cutting surface rough and needs sanding to be smooth. shelving rusty in storage areas. interior of freezers and refrigerators damaged. walk in shelving rusty.4-501.11 good repair and |
| 2016-03-23 |
46 |
employee used straight bleach to clean food prep sink. proper procedure is to use soap and water to clean, rinse and then sanitize with a properly mixed sanitizing solution.4-603.14 wet cleaning - c4-603.16 rinsing procedures - c |
| 2016-03-23 |
47 |
a thorough general cleaning needed on all equipment, interior of units, shelving, and hood vents.4-602.13 nonfood contact surfaces - c |
| 2016-03-23 |
53 |
vinyl flooring damaged and/or not adhered to floor around wall and floor juncture. areas holding food residue and debris where floor is not attached. holes in wall in area where ice machine is located. a cardboard box is covering hole. heavy accumulation |
| 2015-12-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcole slaw and potato salad registered 49 and 50 degrees in make line unit. the employees quickly put the containers of food on ice. |
| 2015-12-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfloosely wrapped slices of ham in reach in refrigerator had no date marking. cooked chicken breasts in walk in cooler had no date marking. no da |
| 2015-12-30 |
36 |
6-501.111 controlling pests - pftwo dead cockroaches were found in prep and storage areas. several dead, small flies found on lids and on containers. openings to outside present in storage rooms. large gaps present under doors leading to inside of kitch |
| 2015-12-30 |
37 |
3-307.11 miscellaneous sources of contamination - ccontainer of stew beef was found in the refrigerator with no date marking, and when asked, the employee stated the beef was being saved for someone's dog. it was explained that any personal food needs to |
| 2015-12-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmultiple plastic containers on the bottom shelf of prep table in back room were sitting on a wet surface and had been retaining water on the underside of handles due |
| 2015-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - crusty shelving in storage rooms and walk in cooler. torn gasket on reach in refrigerator. make line not holding food temperatures at 45 degrees or less. |
| 2015-12-30 |
46 |
4-501.14 ware washing equipment, cleaning frequency - cthe three compartment dish washing sink has heavy buildup in corners. drain board had food particles present. employee washed, rinsed and sanitized the ware washing facilities during inspection. |
| 2015-12-30 |
53 |
6-501.12 cleaning, frequency and restrictions - cflooring in bad repair. gaps present between floor and wall. floor cracks/gaps present. old food, such as chicken bones and hush puppies are left to decompose along the wall junctures under hand washing sin |
| 2015-12-30 |
39 |
3-304.14 wiping cloths, use limitation - cwiping cloths were being stored in a bucket of soapy water instead of sanitizer. employee prepared a bucket of sanitizer for the wiping cloths. |
| 2015-09-22 |
1 |
fc 2-102.12 certified food protection manager. 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 who has shown profici |
| 2015-09-22 |
14 |
food prep sinks, white buckets, slicer, knives had food residue present and had not been throughly cleaned and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-09-22 |
18 |
beef stew in reach in refrigerator was 80f. stew had been cooked yesterday, stored in deep lidded containers and placed under refrigeration. beef was discarded. food did not meet cooling parameters 135f to 70f in two hours and 70f to 41f or less in 4 hour |
| 2015-09-22 |
45 |
rusty shelving in storage rooms and walk in cooler. torn gasket on reach in refrigerator. freezer in bad repair. reach in refrigerator has cracks and accumulation of water on bottom. rusty shelving in reach in cooler. butcher block top is very worn and cu |
| 2015-09-22 |
31 |
deep, lidded containers used to store cooling beef stew. containers were stacked and tightly lidded in freezer.3-501.15 cooling methods - pf |
| 2015-09-22 |
53 |
flooring in bad repair. gaps present between floor and wall. floor cracks/gaps present. clean floor throughout. clean walls throughout. ceiling damaged in kitchen. duct tape on ceiling. peeling paint on wall above prep area. mildew present on can wash wal |
| 2015-09-22 |
54 |
lighting above food prep sinks and tables was 12-35 foot-candles. provide at least 50 foot-candles above food prep areas.6-303.11 intensity-lighting - c |
| 2015-09-22 |
47 |
general cleaning needed on equipment. clean shelving in storage room. general cleaning needed on shelving and in storage areas. mildew growth on walls of can wash. 4-602.13 nonfood contact surfaces - c |
| 2014-04-07 |
42 |
plastic buckets stacked wet.4-901.11 equipment and utensils, air-drying required - c |
| 2014-04-07 |
1 |
fc 2-102.12 certified food protection manager. 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 who has shown profici |
| 2014-04-07 |
14 |
white bins and chopper had residue present and were stored as clean. utensils moved to 3 compartment sink for rewashing.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2014-04-07 |
31 |
cooked bbq cooling in walk in cooler was stored in tightly wrapped and lidded metal pans.3-501.15 cooling methods - pf |
| 2014-04-07 |
43 |
plastic jugs, lids and buckets were not wrapped and protected in storage room.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2014-04-07 |
47 |
clean shelving in storage and cooler/refrigerator. clean equipment.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-04-07 |
53 |
flooring in bad repair. gaps present between floor and wall. floor cracks/gaps present. clean floor throughout. clean walls throughout. ceiling damaged in kitchen. duct tape on ceiling. peeling paint on wall above prep area. mildew present on can wash wal |
| 2014-04-07 |
54 |
lighting above food prep sinks and tables was 12-35 foot-candles. provide at least 50 foot-candles above food prep areas.6-303.11 intensity-lighting - c |
| 2014-04-07 |
45 |
rusty shelving in storage rooms and walk in cooler. torn gasket on reach in refrigerator. freezer in bad repair. reach in refrigerator has cracks and accumulation of water on bottom. rusty shelving in reach in cooler.4-501.11 good repair and proper adjust |
| 2013-02-13 |
2 |
fc 2-201.11 employee health policy provide an employee health policy. employee health policy agreement can be used to meet this rule. handouts given to manager. |
| 2013-02-13 |
7 |
employee barehanding ready to eat food. employee handled cooked ocra with barehands. employees cannot barehand ready to eat foods. use a barrier such as gloves, utensils, food grade paper or other approved means when handling ready to eat foods. |
| 2013-02-13 |
13 |
raw pork chops stored over raw fish in reach in refrigerator. raw shell eggs stored over containers of potato salad. manager moved during inspection. |
| 2013-02-13 |
14 |
slicer (underside of arm, residue on components), two compartment food prep sink, inside cookers (grates), collander in food prep room, cutting boards, buckets, all had residue present and need cleaning and sanitizing. employee began washing items during |
| 2013-02-13 |
20 |
potato salad was 48f in top of refrigerator. potato salad was discarded and unit was emptied of potentially hazardous food. |
| 2013-02-13 |
21 |
buckets of bbq and other foods did not have a datemark. 3-501.17 proper datemarking refrigerated, ready to eat, potentially hazardous food prepared and held in the restaurant greater than 24 hours shall be marked to indicate the date or day by which the f |
| 2013-02-13 |
26 |
cleaning supplies, fly spray stored with food. store cleaning supplies and toxic substances in a designated chemical storage area. employee moved during inspection. |
| 2013-02-13 |
36 |
mouse droppings present inside food storage areas and outside storage rooms. clean up droppings and exterminate for mice. |
| 2013-02-13 |
37 |
raw hamburger pattied and placed in storage boxes labeled for raw chicken. potential contamination source when reusing raw chicken boxes for the storage of other raw meats. |
| 2013-02-13 |
38 |
employee preparing food was wearing a prohibited ring. employees preparing food can only wear a plain band. bracelets, watches and any rings other than a plain band are prohibited. |
| 2013-02-13 |
41 |
knives stored in a dirty container. ice scoop stored on wooden chair. store utensils on a clean surface. |
| 2013-02-13 |
43 |
dead fly present inside a white bucket stored in outside storage room. protect single service and food contact surfaces from contamination. |
| 2013-02-13 |
45 |
brown bin cracked, gaskets torn on refrigerators, interior of fish freezer is broken/cracked, inside interior of refrigerators are rusty and cracked, shelving in reachin ref. are rusty. rusty shelving in walk in cooler. |
| 2013-02-13 |
47 |
grease accumulation present on heat lamps, shelving in walk in cooler, |
| 2013-02-13 |
53 |
floor damaged in various areas of kitchen. floor in cook area needs cleaning and is in bad repair. clean up mouse droppings in dry good rooms and outside storage rooms. walls in prep area need cleaning, mold and mildew present. holes present in room where |
| 2013-02-13 |
54 |
employee clothing and possessions were stored on top of boxes of coffee. provide suitable facilites for the orderly storage of employees' clothing and other possessions. |
| 2013-02-13 |
39 |
wet cleaning cloths were stored on food prep surfaces. wet cleaning cloths must be stored in a container of sanitizer. |
| 2013-02-13 |
1 |
fc 2-102.12 certified food protection manager. 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 who has shown profici |