| Violation Date |
Code |
Description |
| 2019-01-17 |
47 |
gaskets have accumulation of food debris present in crevices. handles of refrigeration need cleaning. interior of lid of hotdog container had food residues present.4-602.13 nonfood contact surfaces - c |
| 2019-01-17 |
45 |
food prep sink is cracked. gaskets are damaged in refrigeration. large piece of unused equipment present in kitchen. remove or repair all unused or broken equipment. ice machine leaks from a hose onto the floor behind it.4-501.11 good repair and prope |
| 2019-01-17 |
41 |
cutting board was stored at faucet over 2 compartment dish sink. do not store utensils where they will be exposed to splash and contamination.3-304.12 in-use utensils, between-use storage - c |
| 2019-01-17 |
39 |
several wiping cloths were found in bucket of cloudy water, with no sanitizer.3-304.14 wiping cloths, use limitation - csponge present at dish vat for use. do not use sponges to clean dishes.4-101.16 sponges use limitation - c |
| 2019-01-17 |
38 |
apron worn by cook is soaked with grease.2-304.11 clean condition-outer clothing - c |
| 2019-01-17 |
37 |
slaw was stored in reach in without a lid. keep lids on pitchers containing slaw in refrigerator. clean the ac unit grate that has accumulated dust over prep sinks. do not thaw seafood in dish sink. food was present in boxes and buckets on floor at th |
| 2019-01-17 |
33 |
fish and shrimp were thawing in water in clean dish vat of 2 compartment sink at the onset of inspection. fish and shrimp were still frozen, and moved to refrigeration during inspection.3-501.13 thawing - c |
| 2019-01-17 |
26 |
sanitizer from spray bottle registered too strong on a test strip. sanitizer strength was corrected during inspection.7-204.11 sanitizers, criteria-chemicals - p |
| 2018-08-23 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - cemployee that was present on the onset of inspection, could not effectively communicate when asked questions about food that had been left out at room temperat |
| 2018-08-23 |
19 |
french fries and shrimp were left out at room temperature, and registered less than 135 degrees. foods must be held hot at 135 or greater if hot holding, or 45 degrees or below, if cold holding.3-501.16 (a)(1) potentially hazardous food (time/temperature |
| 2018-08-23 |
21 |
cooked chicken wings present in reach in with no date mark. pic stated they were cooked tuesday, which is over 24 hours. pic placed a datemark on the container that reflected a prepared date of 8/21/18.3-501.17 ready-to-eat potentially hazardous food (t |
| 2018-08-23 |
31 |
shrimp and french fries were left out at room temperature to cool until a customer ordered. shrimp was discarded. after french fries were reheated, pic started to cover them to put in reach in. pic was advised to uncover fries, and also not to pile fri |
| 2018-08-23 |
35 |
oysters removed from original container. bucket oysters were located in reach-in did not bare any information. owner stated bag with label had been thrown away.3-202.17 shucked shellfish, packaging and identification - pf |
| 2018-08-23 |
33 |
shrimp was thawing in a large bucket of water in the prep sink. water was dripping out of the faucet, but registered greater than 70 degrees.3-501.13 thawing - c |
| 2018-08-23 |
45 |
food prep sink cracked. 4-501.11 good repair and proper adjustment-equipment - c |
| 2018-08-23 |
47 |
pitcher was stored as clean, with an old date mark.4-602.13 nonfood contact surfaces - c |
| 2018-08-23 |
50 |
hose from ice machine drains melted ice onto floor. there is a drain available, but hose was not directed at the drain at the onset of inspection. 5-403.12 other liquid wastes and rainwater - c |
| 2018-08-23 |
53 |
lawn mower and moped were stored inside at the kitchen door. spray hose was left on clean drain board of 2-compartment sink. 6-501.113 storing maintenance tools - cceiling in kitchen is peeling paint and is bubbling. has obvious signs of water damage.6 |
| 2018-08-23 |
38 |
aprons designated for use are heavily soiled. dust pan was stored with clean aprons. 2-304.11 clean condition-outer clothing - c |
| 2018-06-27 |
54 |
provide light shields and end caps on shields on lights in kitchen.6-202.11 light bulbs, protective shielding - c |
| 2018-06-27 |
45 |
food prep sink cracked. cutting board worn and stained. 4-501.11 good repair and proper adjustment-equipment - c4-501.12 cutting surfaces - c |
| 2018-06-27 |
38 |
food handler not wearing a hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2018-06-27 |
37 |
active drip in reach in refrigerator. steady drip around light bulb in reach in dripping on unprotected food. food was discarded. unit must be repaired. bowl placed under drip. food moved away from drip.3-305.11 food storage-preventing contamination from |
| 2018-06-27 |
26 |
bottle of degreaser was not labeled.7-102.11 common name-working containers - pf |
| 2018-06-27 |
21 |
hot dogs, chili, did not have a datemark or remained 7 days past date on container.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temper |
| 2018-06-27 |
13 |
multiple containers of food in reach in not adequately covered with lid or wrappings was not completely covering food. drip present above uncovered food. beans, chicken wings, cole slaw, lettuce were not adequately covered. 3-302.11 packaged and unpackage |
| 2018-06-27 |
6 |
owner entered kitchen and began working, touching utensils, covering food without washing hands.2-301.14 when to wash - p |
| 2018-06-27 |
1 |
child entered kitchen multiple times during inspection. child eating in kitchen. unnecessary persons in kitchen. 2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2018-02-15 |
14 |
spray bottle of sanitizer did not have proper strength. test strip did not register any chlorine residue. corrected during inspection.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness |
| 2018-02-15 |
39 |
store wet wipe cloths in sanitizer when not in use. label bucket sanitizer. corrected during inspection.3-304.14 wiping cloths, use limitation - c |
| 2018-02-15 |
42 |
invert utensils to allow effective air drying. do not stack containers while still wet.4-901.11 equipment and utensils, air-drying required - c |
| 2018-02-15 |
53 |
walls need cleaning and are poor repair. recaulk behind hand sink, prep sinks and dish sink so caulking is smooth and easily cleanable.6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - c |
| 2018-02-15 |
54 |
provide light shields and end caps on shields on lights in kitchen.6-202.11 light bulbs, protective shielding - c |
| 2017-08-30 |
49 |
provide back flow preventers on hos bibbs throughout. hoses were connected and under rim of sink basins.5-202.13 backflow prevention, air gap - p |
| 2017-08-30 |
47 |
cleaning needed of equipment. build up present.4-602.13 nonfood contact surfaces - c |
| 2017-08-30 |
45 |
there is still a crack along the rim of the prep sink. it has been repaired, but metal is still rough. need to have certified welder repair it so it is smooth.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-08-30 |
14 |
multiple utensils still had food residue on them. wash rinse and sanitize utensils after use. corrected during inspection.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-04-25 |
47 |
the pans containing the raw seafood need cleaning. there is build up present on pans. labels on outside of pans need replacing. labels are impossible to sanitize. recommend using another labeling method so pans keep clean.4-601.11 (b) and (c) equipment, f |
| 2017-04-25 |
45 |
there is still a crack along the rim of the prep sink. it has been repaired, but metal is still rough. need to have certified welder repair it so it is smooth.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-04-25 |
39 |
store wet wipe cloths in buckets of sanitizer when not in use. wet cloth was on table.3-304.14 wiping cloths, use limitation - c |
| 2017-04-25 |
37 |
there is standing water in two door refrigerator. food is sitting in standing water.3-307.11 miscellaneous sources of contamination - c |
| 2017-04-25 |
26 |
there were two bottles of unknown chemicals. all chemicals must be in original container unless there is a container available to identify them. chemicals were not the same color but owner stated that they were the same but one was diluted with water. 7-1 |
| 2017-04-25 |
21 |
opened package of hot dogs, containers of slaw and container of fried chicken wings did not have dates. foods were discarded.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-02-28 |
6 |
employee came into kitchen from exterior door and did not wash hands upon re-entry.2-301.14 when to wash - p |
| 2017-02-28 |
14 |
seafood prep sink had dried scales present on backsplash and walls.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-02-28 |
21 |
opened ready to eat food items including hot dogs, baked beans and chili had no datemarks. facility using day of the week stickers for other items but only has stickers for three days out of the week. facility shall place the number date such as 2/28 on d |
| 2017-02-28 |
45 |
crack in prep sink at drainboard/vat juncture.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-02-28 |
54 |
foot candles of light above food prep sinks is 31. provide at least 50 foot candles of light above food prep areas.food candles at 33-35 over breading station and cook area. |
| 2016-10-19 |
54 |
foot candles of light above food prep sinks is 31. provide at least 50 foot candles of light above food prep areas.food candles at 33-35 over breading station and cook area. |
| 2016-10-19 |
43 |
to go cups had splash on them from putting sauce into plastic containers next to them.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-10-19 |
39 |
the solution that wet wipe cloths were sitting in did not have proper sanitizer strength.4-901.12 wiping cloths, air drying location - c |
| 2016-10-19 |
33 |
box of french fries were slacking on top of freezer and fries were sitting out on counter next to grill slacking.3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c |
| 2016-10-19 |
26 |
label all chemical spray bottles.7-102.11 common name-working containers - pf |
| 2016-10-19 |
20 |
bbq in reach in refrig. was 47f and cole slaw ranged from 45 to 46f in same unit. maintain 45f or below.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-10-19 |
14 |
ice shute need cleaning.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-10-19 |
7 |
owner bare handed ready to eat foods.3-301.11 preventing contamination from hands - p,pf |
| 2016-10-19 |
1 |
person in charge does not have certification as a food protection manager.2-102.12 certified food protection manager - c |
| 2016-03-01 |
1 |
multiple violations specific to food contact surfaces not properly washed, rinsed and sanitized after use. dirty food contact surfaces remained from previous days use and were intended to be reused prior to wash, rinse and sanitizing. critical violations |
| 2016-03-01 |
13 |
seafood breader left out uncovered and unprotected in pan beside fryer. seafood breader left out unprotected after establishment was closed.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2016-03-01 |
14 |
fish scales present on drainboard prep sink. multiple pans and containers had grease accumulation present and had been stored from previous days use. dirty strainer placed in water for food prep. strainer had a large accumulation of build up and had not b |
| 2016-03-01 |
33 |
boxes and bags of fries were stored in a freezer, that was not on, thermometer was reading greater than 60f on unit. fries were 54f. fries had been out of temperature for an unknown time and fries were being thawed improperly. fries discarded.3-501.12 pot |
| 2016-03-01 |
45 |
crack in stainless steel prep sink.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-03-01 |
46 |
pic did not rinse soap off food contact surfaces. utensils must be washed and rinsed in second compartment, then sanitize in second compartment.4-603.16 rinsing procedures - c |
| 2016-03-01 |
54 |
foot candles of light above food prep sinks is 31. provide at least 50 foot candles of light above food prep areas.food candles at 33-35 over breading station and cook area. |
| 2016-03-01 |
35 |
oysters removed from original container. pan of oysters were located in reach-in did not bear correct information. owner stated bag with label had been thrown away. oysters were discarded.3-202.17 shucked shellfish, packaging and identification - pf |
| 2016-02-16 |
6 |
pic handled raw chicken and did not wash hands prior to touching equipment and handles of refrigerators and utensils, and a bag of hushpuppy mix. pic rinsed hands at two compartment dish sink. 2-301.14 when to wash - p2-301.15 where to wash - pf |
| 2016-02-16 |
1 |
pic at onset of inspection could not answer questions and corrections of critical violations could not be completed regarding violations of critical items at inspection. pic with servsafe unable to answer questions pertaining to critical violations. multi |
| 2016-02-16 |
13 |
raw chicken was sitting on dirty dish sink drainboard with chemicals and cleaning supplies. raw chicken was moved to cutting board/prep board next to french fries and then placed on top of bin of seafood breader. raw chicken not properly handled to preven |
| 2016-02-16 |
35 |
oysters removed from original container. bucket oysters were located in reach-in did not bear any information. owner stated bag with label had been thrown away.3-202.17 shucked shellfish, packaging and identification - pf |
| 2016-02-16 |
38 |
aprons designated for use are heavily soiled.2-304.11 clean condition-outer clothing - c |
| 2016-02-16 |
14 |
utensils dirty and stored as clean. tea urn spigot, peeler, pans, slaw chopper, ice scoop and bucket had residue present. pic wiped down surface where raw chicken was stored. pic did not properly wash, rinse and sanitize area after removing raw chicken. 4 |
| 2016-02-16 |
47 |
microbial growth present on shelving where clean utensils are stored. microwave heavily soiled. freezers not longer used are dirty and need cleaning. general cleaning needed in breader area.4-602.13 nonfood contact surfaces - c |
| 2016-02-16 |
53 |
peeling paint on walls around sinks. remove dead roach on floor. unused freezers present in kitchen. 86-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2016-02-16 |
54 |
foot candles of light above food prep sinks is 31. provide at least 50 foot candles of light above food prep areas.6-303.11 intensity-lighting - c |
| 2016-02-16 |
45 |
cutting board badly damaged, worn, stained. replace board or resurface. crack in stainless of seafood prep sink. multiple strainers damaged and have loose wires.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-08-27 |
45 |
cutting board badly damaged, worn, stained. replace board or resurface. crack in stainless of seafood prep sink. 4-501.12 cutting surfaces - c4-501.11 good repair and proper adjustment-equipment - c |
| 2015-08-27 |
35 |
oysters removed from original container. bucket oysters were located in reach-in did not bear any information. owner stated bag with label had been thrown away. 3-202.17 shucked shellfish, packaging and identification - pf3-203.11 molluscan shellfish, ori |
| 2015-08-27 |
14 |
interior of breader lid heavily soiled around handles and rim. inside of tongs handles heavily soiled with grease accumulation. shrimp scoop heavily soiled with dried residue.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and ute |
| 2015-08-27 |
1 |
pic with training was not present at onset of inspection. establishment shall have a pic with a certified food protection manager training and be present.2-102.12 certified food protection manager - c |
| 2015-04-20 |
14 |
no sanitizer present in spray bottle.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-04-20 |
13 |
12 raw chicken was stored above uncovered raw flounder. provide a splashguard between prep sinks (meat and vegetable) and between raw meat and dirty end of three compartment sink.3-302.11 packaged and unpackaged food-separation, packaging, and segregation |
| 2015-04-20 |
1 |
employee with food protection manager certification not present at onset of inspection. pic could not answer questions and could not effectively communicate.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2015-04-20 |
33 |
raw fish and shrimp were thawing in stagnant water. thaw under running water of 70f or less or under refrigeration, or cook frozen.3-501.13 thawing - c |
| 2015-04-20 |
12 |
3-203.12 shellstock, maintaining identification - pf live clams were stored in facility without proper identification. tags shall be held and kept for 90 days after clams are sold or consumed.3-202.18 shellstock identification - pf |
| 2015-04-20 |
35 |
clams were taken out of original bag and tags were not maintained.3-203.11 molluscan shellfish, original container - c |
| 2015-04-20 |
21 |
an opened can of chili, opened hot dogs, and bbq were not datemarked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2015-04-20 |
38 |
employee wearing a dirty apron and a heavily stained. heavily stained aprons hanging on wall were their clean aprons.2-304.11 clean condition-outer clothing - c |
| 2015-04-20 |
45 |
damaged fry baskets. repair ice machine. reattach front cover to ice machine. 4-501.11 good repair and proper adjustment-equipment - c |
| 2015-04-20 |
47 |
general cleaning needed around fryers and on shelving.4-602.13 nonfood contact surfaces - c |
| 2015-04-20 |
53 |
grease accumulation on floor under fryers. 6-501.12 cleaning, frequency and restrictions - c |
| 2015-04-20 |
36 |
opening to outside needs to be closed. opening is behind fryers.6-202.15 outer openings, protected - c |
| 2014-04-02 |
47 |
clean inside fryers. accumulation of grease present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-04-02 |
39 |
keep wet wiping cloths in sanitizer when not in use.3-304.14 wiping cloths, use limitation - c |
| 2014-04-02 |
14 |
build up of fish residue on strainer. remove all residue when utensils are washed, then rinse and sanitize.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2014-03-13 |
39 |
4-901.12 wiping cloths, air drying location - c linen was air drying under prep sinks on pipes. |
| 2014-03-13 |
1 |
owner was asked to specifically wash, rinse and sanitize inside of vats of prep sinks and then proceeded to sanitize the exterior of the sinks. fish scales were left on interior of sink basin. owner asked once again to first wash prep sink, rinse, then sa |
| 2014-03-13 |
6 |
employee left kitchen, was holding phone and did not wash hands prior to returning to work and touching clean utensils. employee was instructed to wash hands after potential contamination.2-301.14 when to wash - p |
| 2014-03-13 |
13 |
hotdog sitting unprotected in refrigerator. head of lettuce unprotected and stored touching bottom of reach in refrigerator. bags of fries were stored below raw seafood.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2014-03-13 |
14 |
prep sink had fish scales. employee was asked to wash, rinse and sanitize and did not. employee began sanitizing the outside of the sinks.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2014-03-13 |
20 |
wash temp of seafood water at breader station was 56f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2014-03-13 |
47 |
clean inside of fryers.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-03-13 |
48 |
facility does not have adequate hot water for operations. dish sink basin was filled and hot water was not available after that, recovery is not adequate. owner stated you have to wait 10 minutes for hot water. 5-103.11 capacity-quantity and availability |
| 2014-03-13 |
53 |
peeling paint on ceiling above dish sink.6-201.11 floors, walls and ceilings-cleanability - c |
| 2014-03-13 |
45 |
strainers broken/damaged. ice machine rusty and dripping-exterior of machine. 4-501.11 good repair and proper adjustment-equipment - c |
| 2014-01-09 |
30 |
owner must apply for a variance for two compartment dish sink.8-103.11 documentation of proposed variance and justification - pf |
| 2014-01-09 |
33 |
3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c bags of fries were sat out on shelf and fries in bag had thawed.fish and shrimp were thawing in prep sink was not adequately thawing. fish and shrimp were sitting |
| 2014-01-09 |
21 |
hot dogs, cole slaw, and chicken wings were not properly datemarked. items must be datemarked with the discard date, which is seven days from the preparation date, or the day the food is prepared. the method of date marking shall be consistent for each it |
| 2014-01-09 |
36 |
mouse droppings present in kichen storage room.6-501.111 controlling pests - pf |
| 2014-01-09 |
8 |
handsoap dispenser at handsink was not dispensing soap. provide soap at handsink.6-301.11 handwashing cleanser, availability - pf |
| 2014-01-09 |
14 |
containers, lids, food containers were dirty and stored as clean.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - psanitizer was not available in establishment.4-501.114 manual and mechanical warewashing equipment, c |
| 2014-01-09 |
37 |
baby formula, and other personal food comingled with customer food.3-307.11 miscellaneous sources of contamination - c |
| 2014-01-09 |
2 |
an employee health policy could not be provided.2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p |
| 2014-01-09 |
43 |
styrofoam bowls reused and stored on shelf after washing. reused glove inside container of bbq.4-502.13 single-service and single-use articles-use limitations - c |
| 2014-01-09 |
47 |
hoods vents need cleaning. grease present inside fryers. equipment needs cleaning.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-01-09 |
50 |
ice machine condensate directed in to a styrofoam cup and overflowing cup. repair such that waste is conveyed to a floor drain. 5-403.12 other liquid wastes and rainwater - c |
| 2014-01-09 |
52 |
provide a plug in dumpster. keep doors closed on dumpster.5-501.114 using drain plugs - c |
| 2014-01-09 |
53 |
6-202.111 private homes and living or sleeping quarters, use prohibition - p the office has a bed and appears to be used as sleeping quarters, a infant's seat was present on the floor in the kitchen area, hot plate, rice cooker, container of rice and pers |
| 2014-01-09 |
39 |
wet wiping cloths were stored on counters. dirty apron hanging on wall is not smooth and cleanable, plastic covering on front is peeling off. 3-304.14 wiping cloths, use limitation - c |
| 2014-01-09 |
1 |
owner/employee could not effectively communicate. employee/owner was asked several questions regarding operations and could not effectively answer questions. 2-103.11 (a)-(l)person-in-charge-duties - pfinfant in kitchen at time of inspection and throughou |