| Violation Date |
Code |
Description |
| 2018-10-23 |
53 |
dirt, debris present inside storage room where single service, ice machine and unused equipment are stored. general cleaning in storage area and on floor. 6-501.12 cleaning, frequency and restrictions - c |
| 2018-10-23 |
50 |
wastewater from two comp sink overflowing in to a mop pan. wastewater shall be disposed of through piping and in to a properly operating septic system or sewer. unblock drain if drain is blocked to allow for wastewater to flow freely and not overflow in p |
| 2018-10-23 |
47 |
grease accumulation and build up undersides of drainboard where trash can is stored. general cleaning inside cabinetry areas where pipes run along cabinet walls. grease accumulation on hood vents. 4-602.13 nonfood contact surfaces - c |
| 2018-10-23 |
14 |
ice machine has microbial growth present on interior walls and around ice chute. build up present on inside guard of ice machine. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p4-602.11 equipment food-contact surf |
| 2018-10-23 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-05-11 |
54 |
kitchen and dining room have poor ventilation and heavy, grease-laden air quality. 4-301.14 ventilation hood systems, adequacy - c |
| 2018-05-11 |
45 |
a pot used for making tea, has worn teflon coating.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-05-11 |
39 |
provide bucket of sanitizer to store wet wipe cloths in. provide tightly sealed container for storage of dirty rags.3-304.14 wiping cloths, use limitation - c |
| 2018-05-11 |
26 |
sanitizer in spray bottle registered 10 ppm. sanitizer strength was corrected during inspection.7-204.11 sanitizers, criteria-chemicals - p |
| 2018-05-11 |
7 |
employee was cutting cabbage for slaw without wearing gloves.3-301.11 preventing contamination from hands - p,pf |
| 2018-05-11 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-01-11 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-01-11 |
4 |
two ashtrays found in kitchen area, both with ashes. one ashtray was on the hand sink, and one was found on shelf across from make line. smoking is not permitted in food establishment. when asked, pic states that she smokes outside, then brings her ash |
| 2018-01-11 |
26 |
one bottle of degreaser was not labeled with the common name, but was corrected during inspection.7-102.11 common name-working containers - pf |
| 2018-01-11 |
34 |
thermometers that are available in the establishment are not easy to read.4-302.12 food temperature measuring devices - pf |
| 2018-01-11 |
38 |
no effective hair restraint worn by person preparing food.2-402.11 effectiveness-hair restraints - c |
| 2017-10-12 |
47 |
general cleaning needed throughout, grease, residue accumulation present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-10-12 |
38 |
employee engaged in food preparation not wearing effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2017-10-12 |
13 |
lettuce and tomatoes stored with and against cartons of raw eggs. raw hamburger unwrapped and taken from package at prep table where ready to eat items and clean utensils in splash zone.3-302.11 packaged and unpackaged food-separation, packaging, and segr |
| 2017-10-12 |
4 |
multiple ashtrays located in kitchen area with ashes as well as butts and partially smoked cigarettes.2-401.11 eating, drinking, or using tobacco - c |
| 2017-10-12 |
1 |
no ansi accredited certified food protection manager present.2-102.12 certified food protection manager - c |
| 2017-06-12 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-06-12 |
4 |
ash tray containing several cigarette butts present in shelving behind counter in front of make line. smoking is not permitted in food establishment. when asked, pic states that she smokes outside, then brings her ashtray in to keep it from being stolen |
| 2017-06-12 |
13 |
chopped cabbage was in large, covered bowl in the reach in on bottom shelf next to packages of raw hamburger meat. it did not appear that there was any contact between the two items. when asked, pic stated that the cabbage was just placed there a few mi |
| 2017-06-12 |
21 |
cooked sausage links and sausage patties were found in the walk in cooler with no date marking.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-06-12 |
47 |
gaskets of reach in freezer have food particles trapped in crevices. shelving in kitchen where miscellaneous items are stored needs to be cleaned more frequently to preclude accumulation of dust and other particles. shelving in storage room where ice ma |
| 2017-06-12 |
53 |
storage room, although much improved, still needs to be swept and cleaned more frequently to remove dead insects and debris from corners and on shelving. large wet area present on storage room floor due to a fountain drink bag breaking.6-501.12 cleaning, |
| 2017-06-12 |
36 |
excessive flies present in kitchen and dining room. mouse feces located on floor behind prep areas and in ice room. several dead insects, including roaches noted in pest traps, and roach egg cases seen in corners in the storage/ice room.6-501.111 contro |
| 2017-01-25 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-01-25 |
53 |
storage area where ice is dispensed has a heavy accumulation of dust, and unused equipment should be removed. the premises must be free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that i |
| 2017-01-25 |
50 |
ice machine located in storage room is not draining to an approved location, and is instead, accumulating onto the floor.5-403.12 other liquid wastes and rainwater - c |
| 2017-01-25 |
47 |
heavy grease accumulation present on ventilation hood and air return filter. microwave is in need of more frequent cleaning. bins where plastic forks and spoons are kept have some food crumbs in bottoms. storage area shelving has dust and debris prese |
| 2017-01-25 |
46 |
food and grease residues are accumulating in corners of 2-compartment sink.4-501.14 ware washing equipment, cleaning frequency - c |
| 2017-01-25 |
26 |
three spray bottles present at 2-compartment sink were not labeled with common name of chemical. one bottle registered the proper amount of sanitizer, but was not labeled.7-102.11 common name-working containers - pf |
| 2017-01-25 |
8 |
hand washing sink blocked by mop bucket.5-204.11 hand washing sinks-location and placement - pf |
| 2016-10-04 |
9 |
eggs purchased from local farmer. no proof of ncda inspection. pic asked to obtain proof of approved source. repeat violation. intent to suspend issued until pic obtains proof of usda inspection, or exemption from inspection because of low volume sale |
| 2016-10-04 |
21 |
no date marking on bologna, cooked sausage, slaw, or chili.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-10-04 |
26 |
ortho ant killer stored directly beside empty ketchup and mustard bottles.7-201.11 separation-storage - p |
| 2016-10-04 |
53 |
storage area where ice is dispensed is in need of cleaning, and unused equipment should be removed. the premises must be free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is no longe |
| 2016-10-04 |
47 |
clean utensils are being stored in containers with liquid residue in the bottom. lids stored as clean are very sticky. inside and outside of microwave is accumulating grease and food particles. refrigeration door is in need of more frequent cleaning. 4 |
| 2016-10-04 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-10-04 |
42 |
plastic containers stacked wet on clean dish shelving.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-06-08 |
9 |
shelled raw eggs from unapproved source were in refrigerator. only food from certified sources shall be at the establidhment and only approved food may be served to customers.3-202.13 eggs - p |
| 2016-06-08 |
47 |
cleaning needed of metal shelves. greasy residue build up.4-602.13 nonfood contact surfaces - c |
| 2016-06-08 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c5-501.115 maintaining refuse areas and enclosures - c outside can wash faucets currently broken. debris and trash present around area. hang hose so the can wash is available for use. |
| 2016-06-08 |
1 |
2-102.12 certified food protection manager - c person in charge must have certification as a food protection manager through an accredited program. |
| 2016-06-08 |
54 |
hood vents and hood unit need cleaning. large amount of grease build up present.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c |
| 2016-06-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c buildup up of grease residues on walls and ceiling. increase frequency of cleaning. storage area has obstacles on floors and shelving that impede cleaning.the premises must be free of litter and items t |
| 2015-11-13 |
1 |
2-102.12 certified food protection manager - c person in charge must have certification as a food protection manager through an accredtied program. |
| 2015-11-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p lettuce was stored next to raw ground beef on table. 3-304.11 food contact with equipment and utensils - p lettuce was being washed in dirty compartment of dish sink with d |
| 2015-11-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf slaw in make-line was not dated and when asked, pic stated that the slaw was kept for 2 days. bologna and hot dogs in reach in were not date m |
| 2015-11-13 |
26 |
7-102.11 common name-working containers - pf label all spray bottles clearly. store away from food. |
| 2015-11-13 |
36 |
6-501.111 controlling pests - pf dead roaches observed. clean up dead roaches and monitor for additional treatment. if self treatment is not adequate, need to contract with pest management company. |
| 2015-11-13 |
33 |
3-501.13 thawing - c use approved thawing methods. under refrigeration or other approved method, not at room temperature. |
| 2015-11-13 |
39 |
3-304.14 wiping cloths, use limitation - c provide bucket of sanitizer to store wet wipe cloths in. provide tightly sealed container for storage of dirty rags. |
| 2015-11-13 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf water temperature of wash water must maintain 110f or greater when soaking utensils.4-301.12 manual warewashing, sink compartment requirements - pf provide drain plug for sanitizing co |
| 2015-11-13 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c5-501.115 maintaining refuse areas and enclosures - c outside can wash faucets currently broken. debris present around area. trash can lids must tightly close. hang hose so the can wash is avail |
| 2015-11-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c buildup up of grease residues on walls and ceiling. increase frequency of cleaning. storage area has obstacles on floors and shelving that impede cleaning. |
| 2015-11-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c food shall be protected by storing in a clean, dry place. torn screen door and window are not tightly sealed. there is a leak coming in from the outside of the facility, and general cl |
| 2015-01-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf consumer advisory reminder was posted on wall, but foods on menu board and disclaimer were not identified. until proper ca is done, no |
| 2015-01-13 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf persons unnecessary to the food establishment are not allowed in the food preparation area. ice machine is not a self-service unit and customer was handling the ice scoop. only employees should handle the ice |
| 2015-01-13 |
13 |
3-304.15 (a) gloves, use limitation - p pic did not change gloves after handling raw meat and cracking eggs, and proceeded to touch cheese with the same glove. |
| 2015-01-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf slaw in make-line was not dated and when asked, pic stated that the slaw was kept for 2 days. bologna and hot dogs in reach in were not date m |
| 2015-01-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c food shall be protected by storing in a clean, dry place. the ice machine has a coating of dust/dirt on the top. there is a leak coming in from the outside of the facility, and genera |
| 2015-01-13 |
54 |
6-303.11 intensity-lighting - c area around dish washing sink and food prep stations should be measuring 20-50 foot candles. light ballasts need cleaning. there is a broken light ballast. the sleeves on light ballast do not fit properly.4-301.14 venti |
| 2015-01-13 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c5-501.115 maintaining refuse areas and enclosures - c outside can wash faucets currently broken. bag of trash laying on the ground outside of storage areas. |
| 2015-01-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c buildup up of grease residues on walls and ceiling. increase frequency of cleaning. storage area has obstacles on floors and shelving that impede cleaning. |
| 2015-01-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c a whisk was being used to stir grits that was in bad repair. |
| 2013-10-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf you must provide date marking on containers of food that are kept greater than 24 hours, are potentially hazardous and ready-to-eat (hot dogs i |
| 2013-10-22 |
2 |
2-103.11 (m) person in charge-duties - pf employee health policy was not available during inspection. owner got employee to sign while i was writing up report. make sure all employees are notified about when they have to report illnesses and symptoms to |
| 2013-10-22 |
8 |
6-301.12 hand drying provision - pf there were no extra paper towels available in the establishment. paper towels at hand sink were nearly empty. i used last one. person was sent to store to get more. |
| 2013-10-22 |
1 |
2-102.12 certified food protection manager - c pic must be a certified food protection manager through an accredited program by jan. 1, 2014. |
| 2013-10-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p sanitizer was not available. owner was using clorox cleaning solution. provide sanitizer 50-100 ppm chlorine and water diluted so |
| 2013-10-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf consumer advisory reminder was posted on wall, but foods on menu board and disclaimer were not identified. until proper ca is done, no |
| 2013-10-22 |
47 |
4-602.13 nonfood contact surfaces - c non-food contact surfaces shall be cleaned at a frequency to prevent build up accumulation. cleaning needed of shelves and grill area. |
| 2013-10-22 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c gloves must be changed after handling raw meats or eggs. the same gloves were used to handle utensils after cracking raw eggs. |
| 2013-10-22 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf since you only have a two compartment sink, you must provide written procedures posted on wall on how to properly wash, rinse and sanitize in two compartment sink.4-501.16 warewashing sinks, |
| 2013-10-22 |
52 |
5-501.115 maintaining refuse areas and enclosures - c store mops bucket and cleaning supplies out of kitchen. clean out can wash area, provide y hose between hot and cold water faucets at can wash. hang hoses at can wash instead of allowing them to stay |
| 2013-10-22 |
53 |
6-501.12 cleaning, frequency and restrictions - c build up on walls, especially pipes along walls. clean dust off ceiling in kitchen around ac vent. cleaning needed of floors and walls. do not allow build up to occur. |
| 2013-10-22 |
26 |
7-201.11 separation-storage - p store chemicals in a designated area, away from kitchen (unless sanitizer and other chemicals used regularly)7-204.11 sanitizers, criteria-chemicals - p clorox cleaner cannot be used as a sanitizer because there are chemi |
| 2012-10-23 |
6 |
employees hands must be washed for at least 15 seconds |
| 2012-10-23 |
7 |
employee was unaware of the requirement to not handles ready to eat foods with bare hands. no foods were observed being handled at time of inspection and gloves were available and used after discussing requirements. literature given to employee. ready to |
| 2012-10-23 |
8 |
there were no extra paper towels at facility and paper towel supply ran out during inspection. keep hand washing sinks stocked and supplied. |
| 2012-10-23 |
21 |
date marking was not being.followed. hand out given to employee and requirements discussed. refrigerator temps are 41-45f so you only have four days from the dates packages are opened and food prepared. foods that were not date marked were deli meats, ope |
| 2012-10-23 |
26 |
store chemicals in a designated area, away from kitchen (unless sanitizer and other chemicals used regularly) |
| 2012-10-23 |
34 |
thermometers must be properly calibrated. thermometers must be type that can be calibrated, not meat thermometers. |
| 2012-10-23 |
37 |
open pan of grits was stored below dirty wire shelf and radio. protect foods from contamination. |
| 2012-10-23 |
41 |
knife was stored in between equipment. store in use utensils in a sanitary manner on a clean surface. |
| 2012-10-23 |
47 |
clean shelf on wall. |
| 2012-10-23 |
50 |
fix drain of sink so that wastewater does not overlow into bucket below sink. |
| 2012-10-23 |
52 |
store mops, buckets and brooms out of kitchen. empty grease each day to prevent used grease in buckets from accumulating in kitchen. |
| 2012-10-23 |
53 |
general cleaning of floors and walls needed. |
| 2012-10-23 |
2 |
employee health policy is not available. employee was given literature and requirements discussed. |
| 2012-10-23 |
39 |
wet wiping cloths must be stored in sanitizer when not in use. |
| 2012-10-23 |
1 |
person in charge does not have certification by an accredited program. person in charge is not aware of duries and does not demonstrate requirements of food code during observations of the following violations listed below. handout of date marking, employ |