| Violation Date |
Code |
Description |
| 2018-10-30 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the outside of equipment, inside the prep unit on the cook line and the dry storage shelves. |
| 2018-10-30 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler, reach in freezer and the fish reach in cooler; replace gaskets. |
| 2018-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. cdi - ice machine was cleaned during the inspection. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. - observed the walk in cooler with an ambient air temperature of 51f. all tcs items that were in the cooler less than 4 hours was removed and placed in other coolers and the freezer. tcs items above 45f were vol |
| 2018-06-21 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed 2 bags of to-go boxes stored on the floor. cdi - items were moved |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed multiple items above 45f in the walk in cooler; see temperature chart. cdi - items were voluntarily discarded. |
| 2018-06-21 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 2 drinks stored above a prep table and another drink stored above speed racks of fish in the walk in cooler. cdi - drinks were removed. |
| 2018-06-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with serv safe was not present during the inspection. |
| 2018-01-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine on ice chute.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer |
| 2018-01-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food stored on broken storage rack in walk-in freezer < 6 above floor. |
| 2018-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several metal pans stacked wet on the drying rack. |
| 2018-01-19 |
43 |
4-502.13 single-use and single-service articles may not be reused.observed single-use containers being cleaned at 3 compartment sink for re-use. |
| 2018-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages stored uncovered in kitchen.cdi by covering with lid. |
| 2018-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food residue/debris build-up on equipment throughout kitchen.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue o |
| 2018-01-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed food debris/residue on floors and walls throughou |
| 2018-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusting on outside of ice machine.4-501.11 maintain equipment in good repair.observed can opener blade to be rusted.observed non-food contact surfaces of can opener and holder to be rusted. replace can |
| 2017-10-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine. cdi by wash, rinse, and sanitize. |
| 2017-10-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on broken storage rack in walk-in freezer (< 6 off of floor). |
| 2017-10-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed sanitizing solution in bucket to be soiled. |
| 2017-10-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up in upright coolers/freezers, inside microwave ovens, on hand sink, shelving.observed mold build-up inside walk-in cooler on spee |
| 2017-10-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed food debris and grease build-up on floors under a |
| 2017-10-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.4-501.11 maintain equipment in good repair.observed can opener blade to b |
| 2017-06-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed build-up on floors under and around equipment. ob |
| 2017-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on handsink faucet. observed grease build-up on equipment. observed food debris on inside of upright coolers. |
| 2017-06-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in water in ice scoop container. |
| 2017-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up inside microwave ovens. cdi by cleaning. observed build-up inside ice machine. cdi by cleaning.4-602.11 clean the equipment and utensils used |
| 2017-02-10 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed no thermometer on site. vr required. |
| 2017-02-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic doesn't have food protection manager certification. |
| 2017-02-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris on utensils stored as clean on the drying rack. cdi by removal for wash rinse and sanitize.4-602.11 clean the equipment and utensils used with |
| 2017-02-10 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed breading left out from the day before that had chunks of food still in it. breading must be sifted completed at least every four hours and dated if kept more th |
| 2017-02-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked tightly together on the drying rack and still wet. |
| 2017-02-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up of grease and debris on floors around f |
| 2017-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on bottom of cooling units throughout facility and on sides of the fryers. general cleaning of equipment needed. |
| 2017-02-10 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed build up of refuse around the grease container. regular cleaning needed to prevent build up. |
| 2017-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on reach in cooler next to kitchen entrance. observed build up of rust on ice machine. |
| 2016-08-04 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed grease build-up on floors in cooking area. better |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in need of cleaning. food debris build-up on equipment. |
| 2016-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans tight-stacked while wet on the drying rack. |
| 2016-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on utensils stored as clean on the drying rack. cdi by wash, rinse, and sanitize.4-602.11 clean the equipment and utensils used with nontc |
| 2016-08-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink at cooking area without hand towels. cdi by adding towels. |
| 2016-08-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-02-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee preparing food leave work station, took off gloves, went to back area of restaurant and returned to food handling without washing hands. cdi- employee washed hands and |
| 2016-02-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink in cooking area without hand towels. repeat violation cdi- added towels. |
| 2016-02-25 |
38 |
-.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working on line plating food with watch and bracelet on arms. |
| 2016-02-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf observed test strip kit missing color code. pic will obtain color code for test strips. cdi |
| 2016-02-25 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed heavy grease build-up on floors around deep fryer |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris accumulation inside both microwave ovens. |
| 2015-10-27 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - observed standing water on 3 compartment sink drainboards. observed cleaned untensils stored in standing water. repair |
| 2015-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on 3 compartment sink drainboard. |
| 2015-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish stored in upright cooler >45f. cdi by voluntary discard. |
| 2015-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on metal pans stored as clean. cdi by wash, rinse, and sanitize. |
| 2015-10-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handwash sink without hand towels. cdi added hand towels. |
| 2015-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed shredded lettuce 52f in prep unit. observed fish on counter 49f. cdi-was placed in cooler at the beginning of inspection. rep |
| 2015-03-12 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2015-03-12 |
36 |
6-501.111 controlling pests - pf: observed rosch crawl in top compressor of ice machine. eliminate roaches. |
| 2015-03-12 |
45 |
4-101.19 nonfood-contact surfaces - c: repair rusting shelving throughout facility. repair inside refrigerator beside fryers. repair rack inside walk in cooler. repair rusting on ice machine. replace damaged/cracked insert pans. |
| 2015-03-12 |
47 |
4-602.13 nonfood contact surfaces - c: clean inside cooler across from fryer. clean all cutting boards. clean hot holding unit. repeat. clean shelving inside walk in cooler. |
| 2015-03-12 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor tiles that are damaged and /or missing.6-201.11 floors, walls and ceilings-cleanability - c: clean floors throughout facility.6-501.11 repairing-premises, structures, attac |
| 2014-08-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors and walls under/behind equipment and where needed.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor tiles near/under cooking equipment and where needed.rep |
| 2014-08-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean cutting board on prep more frequently. clean hand sink near prep sink. clean hot holding unit on pack line. clean prep surfaces throughout when not in |
| 2014-08-25 |
45 |
4-101.19 nonfood-contact surfaces - c: replace damaged fryer baskets. observed one damaged basket. |
| 2014-08-25 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: small cooler in on front counter not operating properly. foods between 50-52f. must hold foods at 45f and below. |
| 2014-08-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed side salads at 50f in front small cooler. dry milk and water 52f. cdi-salads placed in big walk in cooler. dry milk solution |
| 2014-08-25 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf: odserved moldy potatoes in walk in cooler. cdi-discarded |
| 2014-08-25 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-02-26 |
1 |
2-102.12 person in charge must have ansi accredited certification as a food protection manager. observed person in charge not certified. |
| 2014-02-26 |
13 |
3-302.11 store, handle and prepare all foods in a manner to prevent cross contaminaiton. observed employee working with raw fish on prep table directly next to heads of cabbage that were about to choppled. cdi by relocating preparation of fish to altern |
| 2014-02-26 |
14 |
4-702.11 food contact surfaces of equipment must be saitized after cleaning. observed employee preparing raw fish and coleslaw in back area and not sanitizing surfaces after cleaning. sanitizer was not available to employee for use upon arrival. cdi by |
| 2014-02-26 |
31 |
3-501.15 ensure all foods are rapidly cooled using proper methods. foods must be cooled before placing on line to be held cold. observed container of cole slaw made today at 53f on line. cdi by placing in freezer to rapidly cool. |
| 2014-02-26 |
38 |
2-303.11 employees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. observed employee wearing bracelet while preparing food. cdi by having employee remove bracelet. |
| 2014-02-26 |
45 |
4-501.12 maintain cutting boards in good repair; smooth and easily cleanable. observed cutting boards with very deep grooves and holes. pic stated that new cutting boards have been ordered.4-501.11 maintain all equipment and utensils in good repair. ob |
| 2014-02-26 |
47 |
4-601.11 (b) and (c) general cleaning needed of exterior of fryers etc. observed with heavy residue.4-602.13 general cleaning needed of non-food contact surfaces throughout. observed heavy residue on surfaces throughout, inside refrigeration units, ext |
| 2014-02-26 |
53 |
general cleaning and repair needed of floors,walls and ceilings throughout facility. observed broken floor tiles on cook line, heavy accumulation on floor in walk in freezer and walk in cooler etc. |
| 2014-02-26 |
41 |
3-304.12 in use utensils may be stored in the product with their handle up out of product. observed several styrafoam bowls stored in containers of seasonings. cdi by removing bowls from products. |
| 2013-10-30 |
36 |
6-501.111 controlling pests - pfeliminate presence of fruit flies in back area near soda boxes and ice machine. |
| 2013-10-30 |
13 |
properly store all foods in a manner to prevent cross contamination; store raw foods below ready to eat foods or pre-cooked items. observed tray of raw burgers stored over okra in stand up freezer and raw shrimp stored over pre-cooked chicken in tall rea |
| 2013-10-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all potentially hazardous foods in cold storage less than 45f. observed foods in multiple refrigeration units above 45f. see |
| 2013-10-30 |
34 |
4-302.12 food temperature measuring devices - pfobtain a thermometer with a thin probe for measuring thin mass food items. verification required. |
| 2013-10-30 |
38 |
2-303.11 prohibition-jewelry - cemployees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. observed one employee wearing a watch. cdi by instruction. |
| 2013-10-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain chlorine sanitzer at 50-200ppm for use on food contact surfaces. observed bucket with 0ppm. cdi by emptying and refillin |
| 2013-10-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - cmaintain all equipment and utensils in good repair. observed cracked plastic containers, deeply grooved cutting board, severely dented metal pans, broken metal strainer etc. |
| 2013-10-30 |
47 |
general cleaning needed of non-food contact surfaces throughout including but not limited to exterior of dry good storage containers, legs and lower shelves of tables, rolling racks in walk in cooler, bases of scales etc. |
| 2013-10-30 |
41 |
3-304.12 in-use utensils, between-use storage - cin use utensils may be stored on a clean surface, in running water or hot water maintained 135f and above. observed spatula in 80f dirty water with broiler pans next to broiler. cdi by removing from water |
| 2013-10-30 |
53 |
general cleaning needed of floors throughout especially around fryers. replace missing floor tiles as needed. |
| 2013-04-01 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed handsink blocked by trash can at back prep area. cdi; trash can relocated. |
| 2013-04-01 |
20 |
maintain phf tcs foods for cold holding at 45f/below. observed slaw & calabash wash stored in ice bath > 45f; lettuce; tomato; & sliced cheese stored in 2 dr. delfield flip top cooler > 45f; crab cakes; individual portions of slaw; & tarter sauce stored i |
| 2013-04-01 |
34 |
general comment: b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat pa |
| 2013-04-01 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940. observed small trays; metal sheet trays; and metal pans stacked wet at dish area. |
| 2013-04-01 |
39 |
general comment: properly store wet wiping cloths in chemical sanitizer in between uses. observed several wet soiled wiping cloths stored on prep surfaces. |
| 2013-04-01 |
45 |
maintain commercial equipment in facility & ensure equipment is in good repair; smooth & easily cleanable. observed worn damaged cutting boards; torn gaskets on reach-in and walk-in cooler; cracked plastic tubs; inside of ice machine starting to rust; & n |
| 2013-04-01 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed at cook area including tops of fryers; shelving; bottom of reach-in cooler/freezer to remove food debris & |
| 2013-04-01 |
53 |
maintain floors clean; in good repair; & smooth & easily cleanable. observed floors in kitchen needing cleaning throughout to remove excess grease (especially at fry/cook area) & food debris build-up. replace missing floor & baseboard tiles in various are |
| 2013-01-17 |
7 |
general comment: no bare hand contact with ready to eat food. observed employee handling cooked fish with bare hands. cdi; employee discarded fish. |
| 2013-01-17 |
8 |
general comment: each handwash sink used by employees shall have a handwash sign. observed no handwash sign in women's bathroom and in kitchen. |
| 2013-01-17 |
6 |
wash hands before doning gloves. observed employee putting on gloves without washing hands. observed employee washing single use gloves. cdi by instructing employee on properly washing hands. |
| 2013-01-17 |
8 |
provide soap at handwash sinks. observed no soap at employee handwash sink. cdi; operator provided soap. |
| 2013-01-17 |
13 |
keep raw animal foods below ready to eat foods when stored. observed raw crab meat stored above hushpuppy batter. cdi; relocated crab meat. |
| 2013-01-17 |
42 |
allow equipment to air dry after cleaning. observed several bins and metal containers being wet stacked. |
| 2013-01-17 |
41 |
general comment: properly store in-use utensils so there is no potential for contamination. observed cup without handle being used to scoop carrots in walk in cooler. |
| 2013-01-17 |
45 |
maintain equipment in good reapir. observed cutting board with heavy chips. observed a torn gaskets in reach in and 2 door refrigeration unit. observed melted plastic and heavily dented spice container. |
| 2013-01-17 |
47 |
keep shelving and other nonfood contact surfaces of equipment clean. observed sticky residue and other food and soil accumulating on metal shelving near canwash and plastic shelving in kitchen. observed top of fryer unit soiled with heavy grease buildup |
| 2013-01-17 |
26 |
general comment: label working containers of sanitizer by common name. observed chlorine sanitizer spray bottle and bucket not labeled. cdi by instruction. |
| 2012-10-08 |
2 |
2-201.11 (a)-observed no proper employee health policy in place. cdi by instruction; handout given. |
| 2012-10-08 |
47 |
4-602.13-need to clean areas around cooking equipment; inside of reach-in coolers; racks inside of walk-in cooler. observed grease and food residue remaining. |
| 2012-10-08 |
45 |
4-202.11-observed bottom of table rusted where dry good bins are kept. observed fryer baskets badly damaged. observed dry good containers with cracks.4-501.12-observed stained/worn cutting board where fish is being cut. |
| 2012-10-08 |
35 |
3-302.12. observed a few dry goods without label. one open bag observed not stored correctly. |
| 2012-10-08 |
21 |
3-501.17-observed day marking in place with day dots but not date marking. advised to start implementing proper date marking. cdi-by education; handout given |
| 2012-10-08 |
20 |
3-501.16-maintain cold tcs foods at 45f/below. observed trays of stuffed crab stored in reach-in cooler at 48f. not known as to how long product has been in cooler. cdi-trays transferred to walk-in cooler. |
| 2012-10-08 |
14 |
4-501.114-maintain bleach sanitizer at 50-100ppm. observed bleach in 2 spray bottles well above 100ppm; one spray bottle bleached out test strip. cdi-changed out and corrected from sanitizer at proper concentration at 3 comp sink. |
| 2012-10-08 |
1 |
2-102.12-pic (person in charge) not food safety certified. |