| Violation Date |
Code |
Description |
| 2018-12-14 |
53 |
floor tiles cracked/broken, pieces of tile missing.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-12-14 |
42 |
multiple plastic containers stacked/nested while still wet.4-901.11 equipment and utensils, air-drying required - c |
| 2018-06-08 |
53 |
general cleaning needed on floor under shelving in storage area and cooking equipment. loose mouse bait present along wall and static shelving. 6-501.12 cleaning, frequency and restrictions - c |
| 2018-03-22 |
42 |
clean utensils were being stored above dirty compartment of dish sink on hooks that allowed possible contamination.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-03-22 |
39 |
store wet wipe cloths in bucket of sanitizer when not in use. wet cloths were on drainboard of dish sink.3-304.14 wiping cloths, use limitation - c |
| 2018-03-22 |
37 |
customer went into kitchen to refill drink cup. kitchen must be monitored so food is not contaminated by consumers.3-306.11 food display-preventing contamination by consumers - p |
| 2018-03-22 |
34 |
one thermometer was not properly calibrated.4-502.11 (b) good repair and calibration - pf |
| 2018-03-22 |
30 |
varaince for two compartment sink not available during inspection. copy given to manager and posted by sink.8-103.11 documentation of proposed variance and justification - pf |
| 2017-12-01 |
47 |
hood vents heavily coated with grease and dust.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-12-01 |
9 |
multiple jars of home canned jelly present on dry good shelving.3-201.11 compliance with food law - p,pf |
| 2017-09-18 |
31 |
a small, tightly lidded container of grits was found cooling in the reach in, registering 50 degrees. allow foods that have not cooled to below 45 degrees proper air flow and ventilation, not placing the lid on tightly until food has cooled. a handout w |
| 2017-06-23 |
31 |
sausage patties cooling on prep table at room temperature were 89f. grits were cooling on ice but were not effectively dredged deep in ice.3-501.15 cooling methods - pf |
| 2017-03-13 |
31 |
cooked corn, peas, and meat loaf was cooling at room temperature. items were just at the 135 mark and were placed under refrigeration. a container of hamburger patties and a container of chili were cooling with tightly covered lids.3-501.15 cooling meth |
| 2016-09-27 |
31 |
grits and breakfast meats in cooling process were allowed to sit on prep table at room temperature. grits were 128-130f, breakfast meats were 95-102f. potato salad made morning of inspection was 82f in reach-in cooler. items was in deep container and lidd |
| 2016-06-29 |
45 |
coating on shelving in reach-in chipping and peeling.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-06-29 |
38 |
employees engaged in food prep not wearing effective hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2016-06-29 |
31 |
food items in cooling process including corn and grits stacked and lidded.3-501.15 cooling methods - pf |
| 2016-03-11 |
47 |
general cleaning needed of wall behind cook line, hood vents and fan covers in reach-in; grease and/or dust accumulation present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2015-12-17 |
6 |
2-301.14 when to wash - pan employee touched clothing before putting on a clean pair of gloves. after putting on the gloves, the employee touched a single service item. |
| 2015-12-17 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pffrozen chicken was thawing in the hand washing sink upon arrival. pic removed frozen chicken and placed in refrigerator to thaw. it was advised to also wash rinse and sanitize the handwash |
| 2015-12-17 |
22 |
3-501.19 time as a public health control - p,pfa written procedure for banana pudding was written during the inspection. time held with no temperature control can not exceed 4 hours. banana pudding will be discarded before the 4 hour mark, according to |
| 2015-12-17 |
33 |
3-501.13 thawing - cchicken was thawing at room temperature. proper thawing methods need to be used. chicken should be thawed under refrigeration. |
| 2015-12-17 |
31 |
3-501.15 cooling methods - pfcooked sausage was sitting out at 119 degrees, cooling. pic moved sausage to a reach in cooler to thaw, and was informed of proper cooling methods. |
| 2015-12-17 |
26 |
7-102.11 common name-working containers - pfa spray bottle of chlorine sanitizer was labled incorrectly. pic agreed to purchase a new spray bottle and lable correctly. |
| 2015-09-30 |
53 |
heavy fluffy dust accumulation on wall behind cook line.6-501.12 cleaning, frequency and restrictions - c |
| 2015-09-30 |
41 |
ice scoop stored inverted on older plastic wrap box next to ice machine. maintain scoop in a clean location or in a cleanable container.3-304.12 in-use utensils, between-use storage - c |
| 2015-09-30 |
38 |
employees engaged in food prep did not have on hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2015-02-03 |
31 |
cooked cabbage was sitting on counter at 127f. pic stated that cabbage was sitting cooling and maybe used for lunch if needed. pic placed cabbage in an ice bath and began an active cooling process. hot hold cabbage at 135f or greater or begin cooling unde |
| 2015-02-03 |
21 |
chili was labeled with frozen/preparation date, but did not have date removed from freezer and placed under refrigerator. date prepared/frozen date was day 1. date pulled from freezer and placed in refrigeration is day 2. time does not start over, but on |
| 2014-03-24 |
23 |
consumer advisory not in place on menu for undercooked eggs. handouts given. |
| 2014-03-24 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours not marked with proper information. date marked foods in facility past discard date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), da |
| 2014-03-24 |
2 |
manager had knowledge of policy but no documentation provided. handouts given. |
| 2014-03-24 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2013-01-30 |
2 |
provide an employee health policy. employee health policy agreement can be used to meet this rule. handouts given to owner. |
| 2013-01-30 |
39 |
store wet wiping cloths in sanitizer. |
| 2013-01-30 |
23 |
eggs are cooked to order. provide a consumer advisory for undercooked or raw meats offered to customers. |
| 2013-01-30 |
21 |
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 food shall be consumed on the premises, sold, or discarded. refrigeration is current |
| 2013-01-30 |
1 |
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 proficiency of required information through passing a t |