| Violation Date |
Code |
Description |
| 2018-05-04 |
54 |
lighting at 3-compartment sink and prep areas are not at least 50 foot candles.6-303.11 intensity-lighting - c |
| 2018-05-04 |
53 |
residues present on tile flooring. plastic drink machine apparatus stored under equipment and shelving. remove items from floor to facilitate cleaning. more frequent and thorough cleaning needed of floors.6-501.12 cleaning, frequency and restrictions - |
| 2018-05-04 |
46 |
three compartment sink is in need of more thorough cleaning to preclude residue buildup, especially in corners, drain boards, and basins. test strips are not provided.4-501.14 ware washing equipment, cleaning frequency - c |
| 2018-05-04 |
37 |
soda and other drinks stored directly on floor in kitchen.3-305.11 food storage-preventing contamination from the premises - c |
| 2018-05-04 |
36 |
mouse fecal present in cabinetry and on dishes.6-501.111 controlling pests - pf |
| 2018-05-04 |
14 |
no sanitizer or test strips available in the establishment.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2018-05-04 |
8 |
provide small trash can at hand washing lavatory.5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2018-05-04 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-11-17 |
54 |
minimum 50 foot candles of light required above condiment cooler and food prep sink. you have 11 and 12 foot candles now. must have at least 20 foot candles above dish sink, you have 15-18 foot candles. must have at least 10 foot candles in all other area |
| 2017-11-17 |
53 |
floors are in need of more frequent and thorough cleaning, as there are grass clippings, mouse fecal, and dead crickets present.6-501.12 cleaning, frequency and restrictions - c |
| 2017-11-17 |
46 |
no chlorine test strips present in establishment.4-302.14 sanitizing solutions, testing devices - pf |
| 2017-11-17 |
37 |
several crates of soft drink present on the floor in kitchen. this is a cleaning obstacle.3-305.11 food storage-preventing contamination from the premises - c 6 |
| 2017-11-17 |
36 |
mouse fecal present on floor along edge of cabinetry.6-501.111 controlling pests - pf |
| 2017-11-17 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-06-22 |
21 |
commercially processed slaw opened on june 18th, according to the pic had no date marking.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-06-22 |
46 |
no test strips available in establishment.4-302.14 sanitizing solutions, testing devices - pf |
| 2017-06-22 |
1 |
no no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-06-22 |
54 |
minimum 50 foot candles of light required above condiment cooler and food prep sink. you have 11 and 12 foot candles now. must have at least 20 foot candles above dish sink, you have 15-18 foot candles. must have at least 10 foot candles in all other area |
| 2016-10-20 |
54 |
minimum 50 foot candles of light required above condiment cooler and food prep sink. you have 11 and 12 foot candles now. must have at least 20 foot candles above dish sink, you have 15 foot candles. must have at least 10 foot candles in all other areas, |
| 2016-10-20 |
47 |
container of slaw was in a tupperware type container and did not have a date mark, either for when the package was opened, or when the seven day discard date was.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), |
| 2016-10-20 |
46 |
three compartment sink had dried cabbage present in vat. wash, rinse and sanitize warewashing equipment between uses.4-501.14 ware washing equipment, cleaning frequency - c |
| 2016-10-20 |
34 |
no calibrated thermometer in establishment.4-302.12 food temperature measuring devices - pf |
| 2016-10-20 |
21 |
container of slaw was in a tupperware type container and did not have a date mark, either for when the package was opened, or when the seven day discard date was.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), |
| 2016-10-20 |
20 |
condiment cooler in the back room was not keeping potentially hazardous foods at 45 degrees or below. two packages of hot dogs and small containers of slaw, pimento cheese, and chili registered between 51 and 60 degrees and were discarded.3-501.16 (a)(2) |
| 2016-10-20 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-04-29 |
47 |
insides of black cabinets need cleaning.4-602.13 nonfood contact surfaces - c |
| 2016-04-29 |
8 |
provide paper towels and hand soap at hand sink in back.6-301.12 hand drying provision - pf6-301.11 handwashing cleanser, availability - pf |
| 2016-04-29 |
21 |
container of slaw was in a tupperware type container and did not have a date mark, either for when the package was opened, or when the seven day discard date was.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), |
| 2016-04-29 |
36 |
heavy presence of rodent droppings in kitchen and storage areas.and around wooden wall supports and behind black cabinets. 6-501.111 controlling pests - pf |
| 2016-04-29 |
54 |
minimum 50 foot candles of light required above condiment cooler and food prep sink. you have 11 and 12 foot candles now. must have at least 20 foot candles above dish sink, you have 15 foot candles. must have at least 10 foot candles in all other areas, |
| 2016-04-29 |
45 |
front area black refrig. is no commercial nsf/ansi approved for potentially hazardous food storage. hot dogs, chili, slaw, chicken salad and pimento cheese salad were present in domestic refrigerator.4-205.10 food equipment, certification and classificati |
| 2015-09-23 |
36 |
heavy presence of rodent droppings in kitchen and storage areas.6-501.111 controlling pests - pf |
| 2015-09-23 |
54 |
lighting 18-24 foot candles in dish washing and prep areas respectively.6-303.11 intensity-lighting - c |
| 2015-09-23 |
1 |
no responsible employee present with asni accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2014-08-05 |
13 |
3-306.13 (a) consumer self-service operations - p protect foods that are provided for customer self service. need to individually wrap hot dogs buns. |
| 2014-08-05 |
1 |
2-102.12 certified food protection manager - c pic must have certification as a food protection manager through an accredited program. have 210 days from date of initial permit. |