| Violation Date |
Code |
Description |
| 2018-10-05 |
53 |
floors and walls throughout are in bad repair. areas of badly broken, sunken and or missing tile present. areas of poor repair and exposed spray foam present. peeling and chipping paint present.6-501.12 cleaning, frequency and restrictions - c |
| 2018-10-05 |
45 |
non-nsf/ansi approved equipment present including stove/oven, counters, freezer, refrigerator, dish sink, crock pot, fryer. gasket in reach in is torn. wire air drying shelving is beginning to rust. reach in cooler shelving in bad repair. 4-205.10 food eq |
| 2018-10-05 |
37 |
whole packaged ham was thawing on soiled end drainboard of three comp sink. soapy, soiled water as well as dirty dishes present on drainboard at same time as ham.3-305.14 food preparation - c |
| 2018-10-05 |
33 |
whole ham thawing at room temperature.3-501.13 thawing - c |
| 2018-10-05 |
20 |
multiple bags of fish and shrimp held on ice at grill area had portions of the food product which was not effectively dredged in ice and was above 41/45f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot an |
| 2018-10-05 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2018-03-27 |
9 |
homemade preserves were observed in reach in refrigerator. only foods from approved source may be on premises. unapproved food sources can contaminate customer foods when commingle or used at the facility. food was discarded. 3-201.12 food in a hermetical |
| 2018-03-27 |
17 |
spaghetti that had been cooled in refrig. was not reheated to at least 165f before putting on steam table. spaghetti was 120f. corrected during inspection.3-403.11 reheating for hot holding - p |
| 2018-03-27 |
21 |
ready to eat, potentially hazardous foods kept greater than 24 hours must be date marked. bbq made in advance and brought out to thaw were not marked with thaw date. it is too confusing to only mark the discard date on the wall on a piece of paper. we als |
| 2018-03-27 |
1 |
person in charge does not have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2018-03-27 |
53 |
floors and walls throughout are in bad repair.6-501.12 cleaning, frequency and restrictions - c |
| 2018-03-27 |
45 |
non-nsf/ansi approved stove/oven, counters, freezer, refrigerator, crock pot, fryer. gasket in reach in is torn. wire air drying shelving is beginning to rust. 4-205.10 food equipment, certification and classification - c4-501.11 good repair and proper ad |
| 2017-12-19 |
53 |
floors and walls throughout are in bad repair.6-501.12 cleaning, frequency and restrictions - c |
| 2017-12-19 |
45 |
non-nsf/ansi approved stove/oven, counters, freezer, refrigerator, crock pot, fryer. gasket in reach in is torn.4-205.10 food equipment, certification and classification - c4-501.11 good repair and proper adjustment-equipment - c |
| 2017-12-19 |
31 |
cool foods using approved methods. spaghetti sauce was on counter cooling at 87f. once foods fall below the temperature of 135f, they must be placed under active cooling (freezer, refrigerator, ice bath, etc.) sauce was in a very deep stock pot. foods mus |
| 2017-12-19 |
23 |
consumer advisory has not been corrected on currently used menu. a draft of new menu was on site and reviewed during inspection. menu is complete with the exception that the disclaimer and ca is not on 2nd page on menu.3-603.11 consumption of animal foods |
| 2017-12-19 |
21 |
ready to eat, potentially hazardous foods kept greater than 24 hours must be date marked. bbq made in advance and brought out to thaw were not marked with thaw date. greens and stock were not date marked. date marking has been discussed with owner today a |
| 2017-12-19 |
19 |
sausages were 91f in a pan on top of pans on grill and not on direct heat. foods holding hot must maintain135f or above regardless of whether or not they will be reheated when a customer orders them. sausage was reheated to >165f during inspection.3-501.1 |
| 2017-12-19 |
1 |
person in charge does not have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - cperson in charge is not performing duties as required by ensuring that employees are using proper methods |
| 2017-09-15 |
31 |
when cooling foods, cool using approved methods. handouts about proper cooling methods were previously given to owner. slaw was cooling in a deep container at least 10 deep and with a tight lid. use shallow containers, loose lids, etc. according to handou |
| 2017-09-15 |
1 |
person in charge does not have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2017-09-15 |
23 |
consumer advisory information discussed from last inspection. menu went over thoroughly and each item was addressed.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2017-09-15 |
38 |
jewelry on wrists by food employees is prohibited. employee had on band.2-303.11 prohibition-jewelry - c |
| 2017-09-15 |
34 |
provide ambient air thermometer in domestic refrig. that is correct.4-502.11 (b) good repair and calibration - pf |
| 2017-09-15 |
42 |
plastic cups were stacked wet. allow utensils to air dry prior to stacking. cups were put into air drying tray. 4-901.11 equipment and utensils, air-drying required - c |
| 2017-09-15 |
45 |
non-nsf/ansi approved stove/oven, counters, freezer, refrigerator, crock pot, fryer. gasket in reach in is torn.4-205.10 food equipment, certification and classification - c4-501.11 good repair and proper adjustment-equipment - c |
| 2017-09-15 |
53 |
floors and walls throughout are in bad repair.6-501.12 cleaning, frequency and restrictions - c |
| 2017-05-31 |
54 |
vents above grill have been removed for cleaning but grilling was still taking place. the hood system behind the vents is excessively greasy. light shield is missing on light in kitchen.6-202.11 light bulbs, protective shielding - c6-202.12 heating, venti |
| 2017-05-31 |
53 |
floors and walls are showing disrepair. cleaning needed of floors.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2017-05-31 |
45 |
non-nsf/ansi approved stove/oven, counters, freezer, refrigerator, crock pot, fryer. gasket in reach in is torn.4-205.10 food equipment, certification and classification - c4-501.11 good repair and proper adjustment-equipment - c |
| 2017-05-31 |
38 |
employee was not wearing an effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2017-05-31 |
36 |
many flies present in kitchen area. need more effective fly control. no fly misters or fly tapes in kitchen. follow manufacturers manual for placement.6-501.111 controlling pests - pf |
| 2017-05-31 |
34 |
thermometer in domestic refrigerator is broken.4-502.11 (b) good repair and calibration - pf |
| 2017-05-31 |
20 |
once lettuce is cut or leaves torn, it becomes a potentially hazardous food and must maintain 45f or below. same with diced or cut tomatoes. lettuce was 62f on counter with no refrigeration.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperat |
| 2017-05-31 |
1 |
person in charge does not have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2017-03-23 |
1 |
person in charge does not have training as a food protection manager through an accredited program.2-102.12 certified food protection manager - cperson in charge shall ensure that employees cooking potentially hazardous foods routinely monitor cooking tem |
| 2017-03-23 |
17 |
cooked rice that had been in the cooling process this morning at 66f was only reheated to 125f in the microwave. once potentially hazardous foods fall below 135f and in the cooling process (or the have been cooled previously), they must be reheated to gre |
| 2017-03-23 |
21 |
multiple foods did not have dates of thawing/prep dates. there were several containers of foods that had dates of 3-24-17 and 3-25-17. if these are discard dates, then you need to be consistent about which dates you use...preparation date or discard date. |
| 2017-03-23 |
31 |
foods were being cooled using improper methods. rice was cooling in a large, deep container. gravy was cooling in deep plastic container. large cut of meat was cooling. cool foods using approved methods such as shallow amounts, cutting up large pieces of |
| 2017-03-23 |
53 |
floors are in bad repair, walls are getting worn. cleaning needed in corners.6-201.11 floors, walls and ceilings-cleanability - c |
| 2017-03-23 |
45 |
shelving in reach in is rusty, gasket is torn.4-501.11 good repair and proper adjustment-equipment - cdomestic crock pot, refrigerator, freezer, stove/oven, fryer. equipment must be commercially approved.4-205.10 food equipment, certification and classifi |
| 2017-03-23 |
37 |
personal jars of foods were in reach in refrigerator next to restaurant foods. cardboard box is not adequate protection to separate personal foods and customer foods. store below and away from restaurant foods and in a solid container. 3-307.11 miscellane |
| 2016-12-22 |
21 |
dates of foods exceeded allowed 4 days because refrigeration is 42f-45f. all refrigeration units must maintain the foods at 41f or less to use 7 days as your discard date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safet |
| 2016-12-22 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - cwhen deliveries occur, the person in charge must verify that the foods arrive at proper temperature, using thermometers. |
| 2016-12-22 |
4 |
employee drink cup was on counter. store drinks below food and food prep areas.2-401.11 eating, drinking, or using tobacco - c |
| 2016-12-22 |
9 |
there were containers of home canned peppers. only commercially processed hermetically canned foods may be served at establishment.3-201.12 food in a hermetically sealed container - p |
| 2016-12-22 |
14 |
there was no chlorine available to make sanitizer.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p |
| 2016-12-22 |
31 |
employee had put hot gravy into large container with ice only to the level of approximately 4 inches around the container. provide spoons to continually stir foods when using ice to cool. corrected during inspection.3-501.15 cooling methods - pf |
| 2016-12-22 |
39 |
wet wipe cloths must be stored in sanitizer when not in use. wet rag was on counter next to cabbage and food being prepared. the cloths must be in sanitizer solution, not just a container with little liquid. label container.3-304.14 wiping cloths, use lim |
| 2016-12-22 |
40 |
cabbage was peeled and cut without being washed. dishes were being washed in sink so the sink was not available to use for vegetable washing.3-302.15 washing fruits and vegetables - c |
| 2016-12-22 |
45 |
reach in cooler has rusty shelving.4-501.11 good repair and proper adjustment-equipmentdomestic freezer, stove, crock pot and reach in refrigerator not commercial, not approved.4-205.10 food equipment, certification and classification - c |
| 2016-12-22 |
46 |
the wash water temperature must be maintained 110f or above. it was 80f.4-501.110 mechanical warewashing equipment, wash solution temperature - pf |
| 2016-12-22 |
54 |
employee phone was on plates on shelf. provide employee storage area.6-305.11 designation-dressing areas and lockers - c |
| 2016-09-06 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-09-06 |
7 |
employee bare handed cooked sausage patties while putting into ziplock.3-301.11 preventing contamination from hands - p,pf |
| 2016-09-06 |
14 |
sanitizer in bottle was less than 50 ppm chlorine.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p |
| 2016-09-06 |
19 |
sausage patties at 84f. keep phfs at 135f or above regardless of whether or not you will reheat prior to service.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-09-06 |
37 |
use a collander when preparing food in sink because there is not an air gap present. refrigerator is dripping condensation onto foods. intent to suspend issued. have condensate repaired within 30 days.3-305.11 food storage-preventing contamination from th |
| 2016-09-06 |
20 |
raw shelled eggs were 54f on cart. keep 45f or less. can use a bowl with wice overing the eggs since you do not have a refrigerator at cook area.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold ho |
| 2016-09-06 |
39 |
multi|ple wet wipe cloths were on the counters. bucket of sanitizer was not available at beginning of inspection. keep the level of the sanitizer in the bucket at a level to completely immerse cloths.3-304.14 wiping cloths, use limitation - c |
| 2016-09-06 |
45 |
rusty shelves in reach in cooler.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-09-06 |
53 |
storage room floors have build up present .6-501.12 cleaning, frequency and restrictions - c |
| 2016-09-06 |
54 |
light shields in kitchen are missing end caps. plastic sleeves need cleaning. employee purse was on cart next to food. provide area for employee personal items. 6-305.11 designation-dressing areas and lockers - c6-202.11 light bulbs, protective shielding |
| 2016-09-06 |
38 |
hair restraints required by employees preparing food.2-402.11 effectiveness-hair restraints - c |
| 2016-06-22 |
53 |
floor and wall junctures are not sealed and easy to clean. several floor tiles throughout are cracked or missing. 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c |
| 2016-06-22 |
45 |
water is collecting at the bottom of the reach in refrigerator in the kitchen. shelving in this unit is rusting.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-06-22 |
39 |
wet wiping cloth was lying on counter top next to the ice machine. inspector suggested keeping a small bucket of sanitizer at the counter up front to keep wiping cloths between uses.3-304.14 wiping cloths, use limitation - c |
| 2016-06-22 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-03-04 |
9 |
a mason jar containing pear preserves is intermingled with other condiments behind counter. pic agreed to remove jar from customer service. 3-201.12 food in a hermetically sealed container - p |
| 2016-03-04 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-03-04 |
21 |
bags of ham and sausage were found in the reach in cooler with no date marking. a container of oysters was found with no date marking in the reach in refrigerator.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food) |
| 2016-03-04 |
45 |
rusty shelving in reach in refrigerator. 4-501.11 good repair and proper adjustment-equipment - c |
| 2016-03-04 |
50 |
septic system appears to be failing. pic states that an unauthorized vehicle drove over the area. pic was informed of the application for septic system repair.5-403.11 approved sewage disposal system - p |
| 2016-03-04 |
53 |
floor and wall junctures are not sealed and easy to clean. several floor tiles throughout are cracked.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c |
| 2015-11-19 |
53 |
debris and residue present on floor in storage rooms.6-501.12 cleaning, frequency and restrictions - c |
| 2015-11-19 |
45 |
rusty shelving inside reach in refrigerator.4-501.11 good repair and proper adjustment-equipment - c4-101.19 nonfood-contact surfaces - c |
| 2015-11-19 |
37 |
condensation overflowing out of bucket stored under drip in reach in refrigerator. pic removed bucket and emptied. dead insects present on table where a box of potatoes and cabbage were stored. peeling paint on shelving inside reach in refrigerator. outsi |
| 2015-11-19 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2015-09-30 |
54 |
employee keys stored with clean plates. purse stored with dry goods.6-305.11 designation-dressing areas and lockers - c |
| 2015-09-30 |
47 |
grease accumulation behind grill. linen placed behind grill and grease build up present.4-602.13 nonfood contact surfaces - c |
| 2015-09-30 |
21 |
gravy and greenbeans were not datemarked. employee stated they were prepared on friday. food greater than 24 hours in establishment and must have a datemark.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date |
| 2015-09-30 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2014-12-10 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2014-12-10 |
2 |
yellow copy of ehp provided.2-103.11 (m) person in charge-duties - pf |
| 2014-12-10 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours not marked with proper information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2014-12-10 |
37 |
cook took glove, blew into opening to open glove and then donned glove.3-307.11 miscellaneous sources of contamination - c |
| 2014-12-10 |
23 |
consumer advisory not in place for undercooked foods. information given.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2013-11-05 |
23 |
consumer advisory not in place for undercooked foods. information given.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2013-11-05 |
53 |
area of floor near bread rack no longer smooth and easily cleanable.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2013-11-05 |
46 |
wash water temperature at three compartment sink 100f. temperature must be maintained at 110f or greater when actively washing utensils.4-501.19 manual warewashing equipment, wash solution temperature - pf |
| 2013-11-05 |
39 |
wet wiping cloth on prep line not in bucket of sanitizer while not in use.3-304.14 wiping cloths, use limitation - c |
| 2013-11-05 |
37 |
exterior food storage room not secured, door propped open. no oversight possible.3-307.11 miscellaneous sources of contamination - c |
| 2013-11-05 |
21 |
rte ph foods (including bbq, green beans, corn, greens, butterbeans, chili) in facility greater than 24 hours not marked with proper information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |