| Violation Date |
Code |
Description |
| 2019-01-23 |
54 |
flood lights are used for heat over prepared food. shatterproof bulbs must be used in the kitchen area. remove these bulbs and replace with shatterproof bulbs. light shield is damaged and cracked.6-202.11 light bulbs, protective shielding - c |
| 2019-01-23 |
53 |
tiles broken and loose in meat cooking room. flooring throughout establishment has buildup underneath equipment at floor to wall junctures. ceiling tiles have gaps in places. wall over prep sink had splatter present at the onset of inspection. some da |
| 2019-01-23 |
49 |
pipe leaking under prep sink.5-205.15 (b) system maintained in good repair - c |
| 2019-01-23 |
47 |
shelving and exterior surfaces of equipment need more frequent and thorough cleaning to remove spills and residues.4-602.13 nonfood contact surfaces - c |
| 2019-01-23 |
45 |
walk in freezer door is accumulating ice.4-501.11 good repair and proper adjustment-equipment - c |
| 2019-01-23 |
39 |
multiple wet rags found in bucket of soapy water, not registering sanitizer presence on test strip. several wet wiping cloths placed in areas around kitchen. keep all wet wiping cloths in a solution of sanitizer between uses.3-304.14 wiping cloths, use |
| 2019-01-23 |
36 |
mouse fecal found in cabinetry at waitress station.6-501.111 controlling pests - pf |
| 2019-01-23 |
31 |
pulled pork and mashed potatoes were covered in the walk in cooler while still in the cooling process. leave tcs foods uncovered while in the cooling process until food reaches 41f or below.3-501.15 cooling methods - pf |
| 2019-01-23 |
20 |
foods in walk in cooler, including green beans and potato salad registered 43f. pic adjusted refrigeration equipment to bring food temperatures down.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and co |
| 2019-01-23 |
14 |
food preparation sink where slaw is made and raw chicken is thawed, was present with accumulation of food residue. prep areas surrounding the sink had food residues present. prep sink in barbecue room had wet rags and residues present inside vats. kniv |
| 2019-01-23 |
13 |
a large bag of onions was stored next to a box of raw chicken in the walk in cooler. intact box of raw chicken, in sealed plastic bag, was moved to designated raw chicken shelf. raw hamburger was stored in a container (with lid) on top of a container of |
| 2018-11-09 |
18 |
container of cooling mashed potatoes was full and lidded in the walk in cooler. mashed potatoes registered 66 degrees and were cooked >3 hours ago. mashed potatoes were placed into steamer to reheat to 165. potatoes will then be placed into an ice bath |
| 2018-11-09 |
26 |
a spray can of hot shot fly killer, was stored under prep table next to food service items. use pesticides conservatively, according to label, and after hours being careful not to expose food or food contact surfaces.7-201.11 separation-storage - psevera |
| 2018-11-09 |
36 |
flies in kitchen, especially around dish machine. a dead fly was present on tray beside clean utensils. utensils were removed and re-washed. small gnats present in water slurry in reach in seafood refrigerator.6-501.111 controlling pests - pf6-501.112 |
| 2018-11-09 |
37 |
bottom of seafood refrigerator was full of water/ice mixture. bags of bacon were directly in the slurry. bacon was removed and placed into clean container. refrigerator was cleaned during inspection.3-303.12 storage or display of food in contact with w |
| 2018-11-09 |
39 |
wet wiping cloths were stored in a bucket of water that did not register sanitizer on a test strip. a wet wiping cloth was left lying on a prep table. sanitizer solution for wiping cloths was corrected during inspection.3-304.14 wiping cloths, use limit |
| 2018-11-09 |
43 |
a box of single service plates and cups were placed on the floor in front of the clean dish shelving. items were placed off of floor during inspection. a sleeve of plastic cup lids was found in cabinetry with sticky residue, and was discarded during in |
| 2018-11-09 |
45 |
walk in freezer door is not closing properly. ice is accumulating around the inside of door. ice machine in breeze way is not in good working order. refrigeration unit accumulates water inside bottom. wire strainers placed in breader container are dam |
| 2018-11-09 |
47 |
can sliders in breeze way have accumulation of dust and dirt. interior lid of pig cooker has peeling carbon and grill has accumulated burnt-on grease deposits. entire grill needs cleaning. exterior surfaces of equipment in kitchen have buildup of food r |
| 2018-11-09 |
53 |
broken ice machine in breeze way could become a harborage for pests if not removed.6-501.114 maintaining premises, unnecessary items and litter - c |
| 2018-08-02 |
53 |
excess accumulation of grease on wheels of cooking equipment, and on the floor underneath.6-501.12 cleaning, frequency and restrictions - c |
| 2018-08-02 |
45 |
ice scoop at ice machine, has a deep crack. replace ice scoop. broken ice machine and equipment present in breeze way of cook room.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-08-02 |
42 |
utensil storage tray containing clean forks and spoons, is stored too close to the prep sink and could become contaminated with splash. utensils were lying in stagnant water, and were re-washed during inspection. it was recommended that a container that |
| 2018-08-02 |
33 |
hermetically sealed package of fish was thawing under running water that registered 80 degrees. water must register below 70 degrees to be used to thaw food. food must be thawed in refrigeration, under cold running water (less than 70 degrees), or as pa |
| 2018-08-02 |
14 |
forks were present at clean dish area with some food residues affixed to surfaces. ice machine had microbial growth present around the guard. glasses that were stored as clean, had dried residues present. prep sink in the meat cooking room had residues |
| 2018-08-02 |
7 |
employee was cutting cucumbers for salads with no gloves on, and while wearing a watch and rings. wear gloves when handling ready-to-eat foods, and remove watches, rings, bracelets and jewelry worn on wrists or hands.3-301.11 preventing contamination fro |
| 2018-03-27 |
8 |
kitchen soap dispenser was not in good working order during inspection, and a bottle of hand soap was purchased during inspection to use at kitchen hand sink.6-301.11 hand washing cleanser, availability - pf |
| 2018-03-27 |
26 |
spray bottles and gallon jugs containing blue liquids, were not labeled. pic produced an invoice with common names of chemicals and labeled the bottles during the inspection.7-102.11 common name-working containers - pf |
| 2018-03-27 |
37 |
aluminum cans in cook room breeze way are stored on very dusty sliders, and exterior of cans are coated in dirt and grime and are beginning to rust. pic stated that the cans would be brought indoors to main building.3-305.11 food storage-preventing conta |
| 2018-03-27 |
45 |
walk in freezer door has ice buildup on the outside of door. gaskets appear to be damaged. wire strainers placed in breader container are damaged. broken ice machine and equipment present in breeze way of cook room. single service containers that orig |
| 2018-03-27 |
14 |
chopper/mixer where slaw is prepared, had thick accumulation and buildup on blade crevice. blade and housing, as well as the mixing bowl, were very greasy to the touch. blade was removed and taken to 3-compartment sink to be washed. ice machine had mic |
| 2018-03-27 |
47 |
walk in cooler walls in the main building have accumulation of microbial growth present. shelving in kitchen has dried residues, grease, and dust present. commercial hood has accumulation of grease present. ceiling in kitchen is very dusty, especially |
| 2018-03-27 |
53 |
floors, especially underneath equipment, are in need of more frequent and thorough cleaning to preclude build up. cook room floor is in need of general cleaning. broken tiles present. remove all unnecessary items from prep tables and shelving to facili |
| 2018-03-27 |
46 |
no test strips available for mechanical dish washer or 3-compartment sink. mechanical dishwasher did not register any sanitizer on a test strip. scale is present on interior walls of mechanical dishwasher.4-302.14 sanitizing solutions, testing devices - |
| 2018-01-03 |
6 |
employees must wash hands after handling dirty items, after coming in from outside, after picking up items off floor, after changing from one task to another.2-301.14 when to wash - p |
| 2018-01-03 |
8 |
there was no hand soap at kitchen hand sink. it was replaced during inspection.6-301.11 handwashing cleanser, availability - pf |
| 2018-01-03 |
37 |
oil was thawing in dirty compartment of dish sink next to dirty utensils. use food prep sink for such tasks. cdi3-307.11 miscellaneous sources of contamination - c when bringing food from cook room, containers must be covered with lids or otherwise protec |
| 2018-01-03 |
42 |
pans were stacked still wet. clean utensils were handing above dirty basin of dish sink. cdi4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c4-901.11 equipment and utensils, air-drying required - |
| 2018-01-03 |
23 |
continue to work on consumer advisory on menu. disclaimer needs to be added.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2018-01-03 |
47 |
build up present on equipment. thorough cleaning needed.4-602.13 nonfood contact surfaces - c |
| 2018-01-03 |
53 |
clean floors throughout.6-501.12 cleaning, frequency and restrictions - c |
| 2018-01-03 |
46 |
operate dish sink properly. basins must be kept free of grease build up. sink had build up present. sanitizer in sink had residue in it. cleaned during inspection. 4-501.14 warewashing equipment, cleaning frequency - c |
| 2017-10-11 |
11 |
swai fish cannot be presented as catfish only. fda allows swai to be called swai, sutchi, tra or pangasius. hand out given to owner from fda seafood list online. ictalurus punctatus in freezer can be identified as catfish on menu. 3-101.11 safe, unadulter |
| 2017-10-11 |
20 |
make line was 56f. slaw on top was 63f, potato salad 55f, lettuce 68f, diced tomatoes 65f. maintain cold foods 45f or below. do not use make line until repaired. call when repaired. foods were put into smaller pans and put into ice baths. use thermometer |
| 2017-10-11 |
23 |
provide menu with approved consumer advisory for undercooked burgers, hamburger steak, seafood, etc. menu was not clearly marked. all menus must be marked (takeout, online, drive through).3-603.11 consumption of animal foods that are raw, undercooked, or |
| 2017-10-11 |
26 |
label all spray bottles correctly. multiple bottles did not have labels, or correct labels.7-102.11 common name-working containers - pf |
| 2017-10-11 |
31 |
bbq for catering tonight was put into walk in deep pan with a tight foil lid. foods must be cooled in shallow amounts, loose lids or no lids. employee fixed during inspection by placing into two shallow pans and put into walk in. repeat violation. 3-501.1 |
| 2017-10-11 |
34 |
provide ambient air thermometers in refrigeration units. use metal stem thermometer to monitor food temperatures.4-203.12 temperature measuring devices, ambient air and water-accuracy - pf4-302.12 food temperature measuring devices - pf |
| 2017-10-11 |
36 |
mouse feces observed and many flies present throughout. provide effective pest control.6-501.111 controlling pests - pf |
| 2017-10-11 |
39 |
store wet wipe cloths in sanitizer when not in use. label containers.3-304.14 wiping cloths, use limitation - c |
| 2017-10-11 |
42 |
allow utensils to air dry before stacking them. store clean utensils on clean shelving. build up present. containers holding clean knives had food residue inside container.4-901.11 equipment and utensils, air-drying required - c4-903.12 prohibitions - c |
| 2017-10-11 |
43 |
protect foil and saran wrap form contamination by falling food debris. containers of wraps had food particles in them.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-10-11 |
45 |
replace cracked igloo coolers. broken containers are impossible to clean and sanitize. replace or repaint rusty shelving. 4-501.11 good repair and proper adjustment-equipment - c |
| 2017-10-11 |
47 |
build up present on equipment, tables, shelving, etc. through out cleaning needed.4-602.13 nonfood contact surfaces - c |
| 2017-10-11 |
53 |
floors need thorough cleaning. build up present throughout.6-501.12 cleaning, frequency and restrictions - c |
| 2017-10-11 |
37 |
protect food from contamination. bags of sugar and breader were on floor in kitchen. floor was very dirty. bag had busted and spilled the dry good. make line refrigerator has standing water on bottom and containers of food are sitting in the standing wate |
| 2017-06-28 |
31 |
cool foods using approved methods: shallow amounts, loose or no lids, ice baths, etc. slaw was in deep container and sitting out on counter. potato salad was in pan with tight fitting saran wrap and metal lid. when cooling, foods must be under refrigerati |
| 2017-06-28 |
21 |
bbq for catering was not date marked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-06-28 |
20 |
there were plastic containers of potato salad and slaw in make line at 57f and 58f. pan of potato salad on make line was 46f. maintain 45f or less. pan of bbq for catering was 49f in walk in. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temper |
| 2017-06-28 |
18 |
potato salad in walk in cooler that was cooled yesterday was still 47-48f. was discarded. cool foods from 135f to less than 70f in no more than 2 hours, then from 70f to less than 45f in no more than 4 hours.3-501.14 cooling - p |
| 2017-06-28 |
4 |
personal drinks were present on prep tables. place drinks below food prep or utensil storage.2-401.11 eating, drinking, or using tobacco - c |
| 2017-03-21 |
20 |
hot dogs, slaw and potato salad in new make line were 47f. turn unit down so the food remains 41f or less.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-03-21 |
53 |
continue to work on floor, wall ceiling repairs that are required for transitional permit conditions.6-201.11 floors, walls and ceilings-cleanability - c |
| 2017-03-21 |
31 |
cool foods using approved methods such as shallow amounts, loose lids. boiled potatoes were in deep container, bbq was in tightly lidded plastic containers. potatoes were taken and put into walk in freezer in sheet pans.3-501.15 cooling methods - pf |
| 2017-03-21 |
1 |
when cooling, employees must monitor food temperatures using a food temperature measuring device.2-103.11 (a)-(l)person-in-charge-duties - pf |