| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
equipment that is in bad repair must be removed and cannot be used for purposes other than it's intended use. waitress station is not functional, cabinets do not open. floors need thorough cleaning. baseboard tiles are coming apart from the walls where gr |
| 2018-12-13 |
47 |
thorough cleaning needed of equipment throughout. build up is present. undersides of tables have splash contamination. waitress area needs cleaning.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 n |
| 2018-12-13 |
45 |
replace moldy, broken waitress formica counter and cabinet. equipment that is in bad repair should be removed. 4-501.11 good repair and proper adjustment-equipment - c |
| 2018-12-13 |
42 |
metal pans were stacked wet. drink pitchers are stored on dirty wooden shelf. utensils are stored near mold and sawdust in counter. plastic jug lids were stored in a container with debris on them. plastic jugs are on the floor after being delivered. 4-901 |
| 2018-12-13 |
37 |
boxes of food were stored on floor in bbq room, walk in coolers, produce cooler and freezer. food may not be stored on floors. bags of dry goods were on wet floor in bbq room.3-305.11 food storage-preventing contamination from the premises - c3-307.11 mis |
| 2018-12-13 |
34 |
metal stem thermometer was not properly calibrated.4-502.11 (b) good repair and calibration - pf |
| 2018-12-13 |
31 |
bbq and mac & cheese were cooling in the walk in cooler in deep plastic containers with tight fitting lids and stacked on top of each other. bbq was taken out and put into metal pans with no lids in the walk in freezer. mac & cheese was put into the oven |
| 2018-12-13 |
21 |
multiple containers did not have date marks on them. bbq from today and yesterday were comingled on shelf with conflicting dates. containers of food with expired date marks were in walk in. manager stated that they were for a farmer to be picked up but th |
| 2018-12-13 |
14 |
cole slaw choppers were put up with food residue in them. utensils stored as clean had food residue on them. inside two compartment prep sink has build up present. seafood sink had food still on it. bbq chopping table still soiled. 4-602.11 equipment food |
| 2018-12-13 |
8 |
supply hand sink in waitress station with paper towels, hand soap and hand washing sign because bread is being steamed at the station.6-301.14 handwashing signage - c6-301.12 hand drying provision - pf6-301.11 handwashing cleanser, availability - pf |
| 2018-06-26 |
14 |
a pitcher placed in the sugar bin, used to scoop sugar for tea, was covered in food particles and a greasy substance. pic was asked to discard contaminated sugar. several utensils stored as clean, were found with grease and food particles. seafood prep |
| 2018-06-26 |
36 |
roaches present throughout building, especially behind electrical outlets, pipes, on walls, and in cracks and crevices of baseboards. several flies are congregated in dining room windows. pest control company arrived during inspection and proceeded to tr |
| 2018-06-26 |
37 |
condensation is dripping from insulated pipe in walk in cooler. condensation was dripping on bag of raw potatoes in walk in produce cooler. 3-307.11 miscellaneous sources of contamination - c3-305.11 food storage-preventing contamination from the premis |
| 2018-06-26 |
45 |
shelving is rusted in walk in cooler and in pig cooker room. shelving should be repainted with high quality appliance paint, or replaced. several rubber spatulas foud in clean dish storage, cracked and in bad repair.4-501.11 good repair and proper adjus |
| 2018-06-26 |
53 |
walls are splattered with food/grease, especially at handsink and pig cooking room. walls need to be painted. ceiling tile is missing in kitchen. standing water present in pig cooking room and in waitress station. heavy amounts of grease present under |
| 2018-01-26 |
53 |
fry prep area floor to wall junctures need to be caulked and sealed, as they may be a harborage for pests. food and grease is building up in these junctures. pic stated that this area was just treated for cockroaches recently, and that seal was removed |
| 2018-01-26 |
47 |
sugar bin is stored on the floor and used to hold the door open. food crumbs and debris are present in the handles. can sliders in pig cooking room have food residues present.4-602.13 nonfood contact surfaces - c h |
| 2018-01-26 |
45 |
shelving in pig cooking room is rusty and should be painted with high quality appliance paint or replaced. a cambro present with large melted spot on side. one cambro does not properly seal when door is latched. remove damaged cambros from circulation. |
| 2018-01-26 |
19 |
bbq in several stages of preparation, was being chopped at the onset of the inspection. bbq that had been chopped prior to the inspection, was packed into grey plastic bins, and registered between 70 and 90 degrees. bbq that was in process of being chop |
| 2017-09-06 |
14 |
seafood prep sink, bbq prep table, serving spoons, and pepper-vinegar lids were present with dried food residues, or food remnants on food contact surfaces. cutting board placed on bbq prep table, when lifted, had bbq chunks and microbial growth present |
| 2017-09-06 |
26 |
a spray can of raid ant killer was stored next to a tea urn in the waitress station. silvadine cream and personal care items such as nail brushes and a used tissue, were stored in a basket over prep table, with a wrapped package of brown sugar sitting on |
| 2017-09-06 |
31 |
containers of bbq dated 9/6 (today), were found in the walk in, tightly lidded, and registering 83 degrees. all other foods in walk in registered between 44 and 45 degrees. pic stated that they have been chopping bbq all morning and just finished an hou |
| 2017-09-06 |
37 |
several bottles of texas pete were found in waitress station with no lids.3-305.11 food storage-preventing contamination from the premises - c |
| 2017-09-06 |
50 |
condensation or other type of wastewater, is pooling in the corner of the walk in cooler underneath a container of lemonade. pic stated that a plumber is coming today to fix the problem.5-403.12 other liquid wastes and rainwater - c |
| 2017-09-06 |
53 |
fry prep area floor to wall junctures need to be caulked and sealed, as they may be a harborage for pests. food and grease is building up in these junctures. pic stated that this area was just treated for cockroaches recently, and that seal was removed |
| 2017-09-06 |
42 |
several plastic food bins were found stacked wet in the kitchen under the seafood preparation table. dish storage surfaces are in need of more frequent and thorough cleaning. a worn apron and hair accessory was stored on shelf beside pepper-vinegar and |
| 2017-06-23 |
53 |
fry prep area floor to wall junctures need to be caulked and sealed, as they may be a harborage for pests. food and grease is building up in these junctures. two baby cockroaches were found in this area, and the space between the wall and the coving pro |
| 2017-06-23 |
47 |
lids and the exterior surfaces of containers were present in walk in coolers with food residues. use a sanitizing cloth to wipe containers when food is put away. 4-602.13 nonfood contact surfaces - c |
| 2017-06-23 |
42 |
lids, pitchers, and plastic bins were found stacked wet in clean dish storage areas. a pitcher used to scoop sugar from sugar bin was found in the sugar encrusted in sugar. this may be due to the pitcher not having proper air drying time. 4-901.11 equi |
| 2017-06-23 |
37 |
multiple boxes in walk in freezer were stacked on the floor and have large amounts of ice on surface. excessive ice present in walk in freezer. concrete floor arond mop sink is wet due to rain water coming in through the screen. condensation pipe in th |
| 2017-06-23 |
36 |
two dead roaches seen on floor at fry prep area. excessive flies in breezeway area in front of mobile food units and walk in cooler and freezer.6-501.111 controlling pests - pf6-501.112 removing dead or trapped birds, insects, rodents and other pest - c |
| 2017-03-24 |
37 |
personal oysters in reach in freezer, belonging to the owner, were not labeled. pic labeled them and moved them to bottom shelf during inspection. storage on floor in outdoor walk in freezer. storage on floor upstairs where catering supplies are kept. |
| 2017-03-24 |
45 |
heavy amounts of condensation in outdoor freezers. ice has built up on walls and boxes of food. a cooler was found with broken hinges. two pairs of tongs had peeling coating on handles. fans and shelving are rusting in the walk in cooler.4-501.11 good |
| 2017-03-24 |
33 |
shrimp in plastic bags was thawing in cold icy water, still in packaging. shrimp registered 40 degrees. pic turned water on during inspection, and removed from sink to place in walk in cooler during inspection.3-501.13 thawing - c |
| 2017-03-24 |
21 |
one hotel pan containing ribs was past the allowable date marking time limit, and was discarded.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p |
| 2017-03-24 |
18 |
white plastic container of steak that was cooked yesterday, registered 48 degrees in the walk in cooler. divide large portions of food and begin actively cooling, uncovered. food should drop to below 70 degrees within the first 2 hours, and below 45 deg |
| 2017-03-24 |
14 |
cabbage chopper had dried flecks of cabbage present on interior surface. slotted spoon, stored as clean, had dried vegetable matter present. strainer had dried food residues present.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-11-18 |
36 |
multiple dead roaches seen in corners and crevices throughout establishment. a dead mouse was lying in a piece of pottery in the area by the men's bathroom. mouse feces seen at floor and wall juncture in the bbq room. toilet paper roll in women's bathr |
| 2016-11-18 |
37 |
food in walk in cooler was being stored directly beneath a pipe dripping condensate water. water had pooled on multiple food containers.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-11-18 |
14 |
cole slaw chopper had remnants of cabbage pieces on the inner housing. chopper was last used on previous day. meat slicer in the kitchen had remnants of dried meat pieces as well as cabbage dried on to the blade. coolers stored as clean in upstairs stora |
| 2016-11-18 |
42 |
white plastic containers that had been washed, were stored on prep table in pools of water. multiple metal pans were stacked wet.4-901.11 equipment and utensils, air-drying required - c4-903.11 (a), (b) and (d) equipment, utensils, linens and single-serv |
| 2016-11-18 |
47 |
microbial growth present in fan cover in the walk in cooler. cambros are in need of more frequent cleaning. shelving throughout establishment is in need of more frequent cleaning, as there are food particles and residues present.4-602.13 nonfood contact |
| 2016-11-18 |
53 |
cleaning needed of flooring under frying line, underneath pig cooker, under can slide racks, in corners, and underneath equipment in kitchen, as there is an accumulation of grease and trash present. holes in the outhouse area of the restrooms are filled |
| 2016-11-18 |
46 |
tea containers and coolers that make direct contact with ice used for consumption, are being washed in the can wash area. tea bins are nested inside one another with soiled exteriors contacting food contact surface. facilities are not provided at this m |
| 2016-09-30 |
53 |
cleaning needed of flooring under frying line, underneath pig cooker, under can slide racks, in corners, and underneath equipment in kitchen, as there is an accumulation of grease and trash present.6-501.12 cleaning, frequency and restrictions - c |
| 2016-09-30 |
47 |
handles of equipment encrusted with grease and food particles. handles of large sugar bin have food chunks and debris present. shelving where clean utensils are stored are in need of cleaning throughout. flour sifter has large clumps of flour affixed t |
| 2016-09-30 |
42 |
several white plastic containers were washed and stored inverted on the wet drain board of a prep sink. the absence of air flow prevented air drying. several plastic cups were stored wet. hotel pans stacked wet.4-901.11 equipment and utensils, air-dryi |
| 2016-09-30 |
37 |
fat back was uncovered in the walk in cooler and stored in a box underneath a condensation drip.3-303.12 storage or display of food in contact with water or ice - c |
| 2016-09-30 |
36 |
heavy presence of flies. two live american cockroaches seen in pig cooking room.6-501.111 controlling pests - pfgap under door in can wash room.6-202.15 outer openings, protected - c |
| 2016-09-30 |
20 |
walk in cooler #2 was not keeping proper temperatures. all potentially hazardous foods were discarded, as temperatures ranged from 54 to 60 degrees. it was strongly advised not to use this walk in until it has been repaired. potato salad, broccoli sala |
| 2016-09-30 |
14 |
utensils stored as clean across from dish washing machine, had stuck on food residues, grease, and flour dust on food contact surfaces. ham slicer had remnants of dried meat affixed. residues present inside the tea spout and interior cylinder. white pl |
| 2016-09-30 |
4 |
one c.an of dr. pepper on top shelf of walk in cooler had been opened and was mostly empty. can was stored over bbq containers.2-401.11 eating, drinking, or using tobacco - c |
| 2016-03-31 |
13 |
heavy blood, meat and grease residue left in vegetable prep sink.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2016-03-31 |
14 |
all food prep sinks have food residue, grease or scales present on surfaces. most residue was dried. utensils stored as clean including bowls, ice scoops, knives, slaw chopper, bucket lids had food residue present.4-601.11 (a) equipment, food-contact surf |
| 2016-03-31 |
21 |
multiple ready to eat, potentially hazardous foods in facility greater than 24 hours were either not datemarked or past allowable span of datemark.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - |
| 2016-03-31 |
36 |
mouse droppings present on container of cooking oil and other items in storage room.6-501.111 controlling pests - pf |
| 2016-03-31 |
31 |
bbq cooked last night and chopped in the morning of inspection was in deep lidded containers stacked in walk-in. bbq was 80f. macaroni in cooling process was in large deep bowl and covered with plastic wrap.3-501.15 cooling methods - pf |
| 2016-03-31 |
37 |
both walk-in coolers have drips that are exiting off pipes and landing onto foods stored below.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-03-31 |
42 |
pitchers stored in contact with bottom and sides of soiled cabinetry, microbial growth also present on cabinetry.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-03-31 |
53 |
cleaning needed of flooring under frying line, accumulation of grease and trash present.6-501.12 cleaning, frequency and restrictions - c |
| 2014-11-21 |
53 |
flooring in many locations in bad repair, grout missing or sunken creating cleaning obstacle. food debris and standing water present. cleaning needed throughout on flooring especially under fryers. cleaning needed throughout on walls and baseboards. caulk |
| 2014-11-21 |
39 |
wet wiping cloths located in bottom of prep sink, not in container of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2014-11-21 |
38 |
employees engaged in food preparation not wearing effective hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2014-11-21 |
33 |
ribs were thawing in 92f water.3-501.13 thawing - c |
| 2014-11-21 |
31 |
shoulders cooked for bbq allowed to sit at room temperature until chopping takes place. chopped bbq packed into buckets allowed to sit at room temperature unattended. meat should be monitored throughout the processing period from finish of cooking to fina |
| 2014-11-21 |
21 |
multiple ready to eat, potentially hazardous food items in facility greater than 24 hours including ribs, macaroni and cheese, slaw and bbq were not marked with proper information.3-501.17 ready-to-eat potentially hazardous food (time/temperature control |
| 2014-11-21 |
14 |
most food contact surfaces checked including bins, pans, bowls had food residue and grease present. slaw chopper stored in exterior ice machine room had not been cleaned from the previous day's use.4-601.11 (a) equipment, food-contact surfaces, nonfood-co |
| 2014-11-21 |
13 |
due to volume and potential contamination risk of ready to eat foods, all raw meats shall be processed at seperate times in chicken sink and two compartment prep sink shall be for procesing vegetables only.3-304.11 food contact with equipment and utensils |
| 2014-11-21 |
6 |
employee handled raw ribs then went to handle cooked shoulders without washing hands. when prompted to wash hands employee rinsed hands at food prep sink, no soap or paper towels were used.2-301.14 when to wash - p2-301.15 where to wash - pf2-301.12 clean |
| 2013-09-05 |
14 |
food prep sinks all had food residue, fish scales, meat present. utensils such as knives and spoons stored as clean had food residue present. ice machine in exterior room has accumulation of algae and mildew on interior walls and guard.4-602.11 equipment |
| 2013-09-05 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours did not bear a date mark. date marks on bbq were marked for five days instead of four. date marks on bbq were not changed from previous batches.3-501.17 ready-to-eat potentially h |
| 2013-09-05 |
39 |
wet wiping cloths must be stored in container of sanitizer when not in active use.3-304.14 wiping cloths, use limitation |
| 2013-09-05 |
11 |
lemons in walk-in moldy.3-101.11 safe, unadulterated and honestly presented |
| 2013-09-05 |
53 |
flooring in many locations in bad repair, grout missing or sunken creating cleaning obstacle. food debris and standing water present. cleaning needed throughout on flooring especially under fryers. wall at bbq chopping station has meat and grease debris p |
| 2013-09-05 |
54 |
lighting in areas of kitchen less than 50 foot candles.6-303.11 intensity-lighting |
| 2013-09-05 |
47 |
general cleaning needed of exposed equipment surfaces. breader dust accumulation present heavily on and under shelf. fan cover in walk-in has accumulation of mildew.4-602.13 nonfood contact surfaces |
| 2013-09-05 |
2 |
employee health policy information provided.2-103.11 (m) person in charge-duties |