| Violation Date |
Code |
Description |
| 2018-09-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed floors in kitchen that was cracked and grouting missing. |
| 2018-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled prep table, reach in cooler interior and exterior, and hot wells, and door jam of reach in with black debris. |
| 2018-09-07 |
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 sanitizer for all buckets at 0ppm and wet cloths sitting on top of buckets and not in soluti |
| 2018-09-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen. |
| 2018-09-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed all sanitizer buckets not labeled on line. repeat. cdi buckets labeled. |
| 2018-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and diced tomatoes above 45f in prep. cdi items discarded. |
| 2018-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage gravy at 116f. cdi product discarded. |
| 2018-09-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with debris. clean frequently to prevent build up. repeat. |
| 2018-09-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw burger over raw eggs and raw animal foods over cut onions and hash browns. cdi items relocated. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings |
| 2018-09-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employees wash hands for 3-9 seconds. cdi hands washed. 2-301.14 wash hands before donning |
| 2018-02-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs on tphc held past 4 ho |
| 2018-02-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed containers of sanitizer without a label. cdi-labeled. |
| 2018-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few pans stored as clean with food particles and residue on them. cdi- items re-cleaned.4-602.11 clean the equipment and utensils used with tcs food |
| 2018-02-06 |
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. floors need better cleaning under cookline and dish machi |
| 2018-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving undercooking equipment and drawer crevices needing cleaning of food debris. observed fan in meat fridge unit needs cleaning of buildup and |
| 2017-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen. cdi- drink covered and properly stored. |
| 2017-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw ground beef in cook line fridge. cdi- food arranged by final cook temperature. \ ^ |
| 2017-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few pans stored as clean with food particles and residue on them. cdi- items re-cleaned.4-602.11 clean the equipment and utensils used with tcs food |
| 2017-12-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed shell eggs left out approx. |
| 2017-12-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chili that appears to have improperly cooled overnight in a deep and tight |
| 2017-12-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed container of chili in deep and sealed container at 52 degrees in fridge, appears to have been cooling since last night, over |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed some racks in fridge unit and other cooling units that have peeling and rusty racks that need replacing. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving undercooking equipment and drawer crevices needing cleaning of food debris. observed fan in meat fridge unit needs cleaning of buildup and |
| 2017-12-11 |
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. floors need better cleaning under cookline and dish machi |
| 2017-12-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed main cook wearing a ring with designs. observed some employees wearing bracelets.2-402.11 use head coverings, beard guards and cloth |
| 2017-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed make table and drawer cooler below table holding tcs foods at 58 degrees including: diced ham, cut lettuce, and american cheese. items had just been prepped and placed in make |
| 2017-04-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen on rolling rack. cdi- drink removed. |
| 2017-04-17 |
13 |
3-302.11(a) separate the different types of raw animal foods and separate raw animals from ready to eat foods. observed raw shell eggs above lemons in walk in cooler and raw hamburgers above raw bacon in cook line fridge. cdi- items arranged by final coo |
| 2017-04-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching above 135 final rinse temp. cdi- pic reset the booster heater, observed dish machine reaching 180 by end of inspecti |
| 2017-04-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer on cook line above 200 ppm, bleaching test strip. cdi- sanitizer diluted to proper strength. |
| 2017-04-17 |
46 |
4-204.118 warewashing machines, flow pressure device - c observed no psi meter installed on dish machine. maintenance worker said they will install one asap. |
| 2017-04-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving under cooking equipment and drawer crevices needing cleaning of food debris. observed fan in meat fridge unit needs cleaning of build up. |
| 2017-04-17 |
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. stainless steel walls need cleaning of grease build up ne |
| 2017-04-17 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on large fridge unit in back of the house and a few badly peeling racks in fridge units on cook line. drawer cooler under make table needs re-fastening to drawer frame. |
| 2016-12-21 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed bean and onion chili mixture in the sink cooling in a depleted ice bath and in a large container at 78 degrees approx. 4 hrs |
| 2016-12-21 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employees using a prep table for personal drinks and food next to a steam table of grits. cdi- personal items removed. |
| 2016-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving under cooking equipment and drawer crevices needing cleaning of food debris. |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on large fridge unit in back of the house and a few badly peeling racks in fridge units on cook line. |
| 2016-12-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in prep cooler, cdi- thermometer provided. |
| 2016-12-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf chili improperly cooling in deep container and a depleted ice bath. cdi- reviewed p |
| 2016-12-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed pan of lettuce mix in fridge unit with an incorrect date sticker, lettuce prepped over 24 hrs ago cdi- pic voluntarily disposed of lett |
| 2016-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p observed outsides of stacked metal pans stored as clean with a lot of residue stuck to them. cdi- items removed for cleaning.4-602.11 clean the equipment and ut |
| 2016-05-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-05-20 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved employee loading dirty dishes in dish washer and retreive clean |
| 2016-05-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign posted at one of the hand washing sinks. |
| 2016-05-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved grits stored in steam well measuring 125f; observed grits and chili stored in steam well measuring 130f. (units are turned to low setting with missing lids which results in the |
| 2016-05-20 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (flooring |
| 2016-05-20 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-05-20 |
45 |
4-501.11maintain equipment in good repair.observed both kitchen hand sink and womens restroom faucet very loose in need of tighten / re-fastening. |
| 2015-09-24 |
20 |
repeat: observed: sliced cheese and sliced tomatoes at 50f and hash browns 42-48f in a flip top unit next to grill. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cdi by discarding items. maintain shallower depth of items and kee |
| 2015-09-24 |
14 |
repeat: observed: dish machine not sanitizing utensils. failed thermo label test 3 times. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dishes are to be taken to back of house to be submerged in s |
| 2015-09-24 |
21 |
general comment: observed: a bin of lettuce mix not date marked properly. 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p cdi by discarding items. |
| 2015-09-24 |
4 |
observed: staff drink in walk in cooler above food. staff partially smoked cigarette on back of house food prep surface. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils by removal and discarding of items. |
| 2015-09-24 |
6 |
general comment: observed: no paper towels in restrooms. sink faucets can not be turned off with bare hands. only hand dryers were in the restrooms. provide paper towels. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm |
| 2015-09-24 |
41 |
general comment: observed: a small scoop used for hash browns with the handle touching the product. 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 part |
| 2015-09-24 |
43 |
repeat: observed: a box of single service items on pantry floor. sleeves of single service cups mounted on walls without the sleeve caps. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the flo |
| 2015-09-24 |
45 |
general comment: observed: a damaged ice scoop. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf cdi by discarding scoop. |
| 2015-09-24 |
46 |
repeat: observed: dish machine not sanitizing properly. machine does not appear to be washing at a minimum of 154 and rinsing at a minimum of 180f. 4-501.15 operate a ware washing machine in accordance with data plate. |
| 2015-09-24 |
47 |
repeat: observed: plastic bins for items dirty inside and out. gaskets and framework around pull out cooler/drawers dirty. the interior of cabinets dirty. walk in gaskets and reach in gaskets dirty. wire shelving peeling/flaking in rear reach in unit |
| 2015-09-24 |
53 |
observed: damaged baseboard tile in the dish room area. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2015-09-24 |
42 |
observed: coffee cups stored dirty due to coffee splash. the trays that the coffee cups are stacked on dirty. syrup containers stored on a wet tray (standing water in tray). 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dr |
| 2015-02-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed raw shell eggs stored in b |
| 2015-02-18 |
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 on plate storage shelves. observed build-up of food debris and food liquid inside upright cooler in back kitchen area. observ |
| 2015-02-18 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. water pressure guage reading 35psi during final rinse cycle. repair. |
| 2015-02-18 |
45 |
4-501.11 maintain equipment in good repair. dish machine has adequate hot water, but is not passing thermolabel strip test. |
| 2015-02-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service plastic plates stored outside of plastic sleeve with eating surface facing up in dry storage room. |
| 2015-02-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer containers. |
| 2015-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes and cut lettuce stored in cooler next to grill > 45f. cdi by moving sliced tomatoes and lettuce to upright cooler. internal temperature of cooler 42f. after food |
| 2015-02-18 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf obserevd dish machine not reaching sanitizing temperature. failed thermolabel test 3 times. pic called for service repair. repairman arrived during in |
| 2014-10-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink without hand towels. cdi by adding hand towels. |
| 2014-10-14 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes stored in cooler at grill > 45f. cdi by returning tomatoes to cooler for rapid cooling. |
| 2014-10-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved raw shell eggs stored above |
| 2014-10-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies present in kitchen and dry storage room. continue to take measures to control flies. |
| 2014-10-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed areas of kitchen floor with broken/missing floor tiles. areas have standing wa |
| 2014-04-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held tcs food items at 45f or below. observed raw shell eggs stored on drainboard of 3 comp sink >45f. cdi by returning |
| 2014-04-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency- utensils stored as clean must be clean to sight and touch. observed metal pans stored as clean on drying shelf to contain food debris and sticker residue. cdi by sending dirty utensils back |
| 2014-04-28 |
42 |
4-901.11 equipment and utensils, air-drying required- allow cleaned utensils to air dry prior to stacking. observed wet stacked pans on drying shelf. |
| 2014-04-28 |
36 |
6-501.111 controlling pests- establishment must be free of insects, rodents, and other pests. observed several fruit flies in kitchen and front cooking area. |
| 2014-04-28 |
47 |
4-602.13 nonfood contact surfaces- maintain all non-food contact surfaces clean to sight and touch. observed build-up on cooler door gaskets. clean. |
| 2014-04-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors must be in good repair and easily cleanable. observed broken floor tiles in cooking area. floor is holding water where tiles are damaged. repair. |
| 2014-04-28 |
46 |
4-302.14 sanitizing solutions, testing devices- no chlorine test strips available at time of inspection. obtain test strips. |
| 2013-11-11 |
8 |
6-301.11 handwashing cleanser, availability- all handwash sinks must be supplied with hand cleanser. observed mens restroom without hand soap. cdi by refilling dispenser. |
| 2013-11-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held foods at 135 f or above. observed gravy on mini-steam table stored at 124 f. cdi by reheating to 165f and placed on hot hol |
| 2013-11-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all clean utensils clean to sight and touch. observed metal pans stored as clean on drying rack at 3 compartment sink to contain food residue. cdi by sending b |
| 2013-11-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- date marking will be required for ready to eat foods held for more than 24 hrs. observed open bag of lettuce and open gallon of milk. date mark thes |
| 2013-11-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- non food contact surfaces of equipment must remain clean to sight and touch. observed build-up on cooler door gaskets throughout. clean or replace. |
| 2013-11-11 |
46 |
4-302.14 sanitizing solutions, testing devices- no test strips available for testing chlorine sanitizer. |
| 2013-11-11 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in sanitizer when not in use. observed wet cloth stored on prep cooler cutting board. |
| 2013-04-03 |
53 |
observed boxes; equipment stored on the floor in dry storage room. |
| 2013-04-03 |
53 |
observed need for cleaning floors in dry storage room. |
| 2013-04-03 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris/grease/residue on equipment throughout establishment. need better cleaning. |
| 2013-04-03 |
46 |
observded chlorine test strips without color code for testing. |
| 2013-04-03 |
39 |
observed wet wiping cloths used for wiping food contact surfaces; stored on countertops. store in sanitizing solution. |
| 2013-04-03 |
22 |
all foods held as tphc food shall follow approval procedures. observed eggs stored in basket above the grill without time mark. cdi by time marking and moving eggs to cooler. |
| 2013-04-03 |
14 |
hot water dish machine must have sufficient hot water to raise the surface temperature of utensils to at least 160 degrees f. observed dish machine testing with thermolabel strip < 160 degrees f. cdi by using 3 compartment sink to sanitize utensils after |
| 2013-04-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved microbial build-up on inside walls and deflector of ice machine. repeat. cdi by cleaning ice machine. |
| 2013-04-03 |
2 |
person in charge must exhibit knowleadge of employee health policy as required by food code. cdi by instruction. |
| 2013-04-03 |
1 |
at least one employee who is present and has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information thro |
| 2012-11-12 |
36 |
6-501.11- observed a few flies in the dining area. |
| 2012-11-12 |
14 |
4-602.11- observed microbial build-up inside ice machine on bin walls and ice deflector.cdi-ice machine cleaned and sanitized. |
| 2012-11-12 |
20 |
3-501.16- observed raw shell eggs stored in upright cooler next to grill > 45 degrees f. pic stated that eggs were removed from cooler less than 1 hour prior to inspection. advised pic that eggs must stay < 45 degrees f until used.cdi-educated pic and che |
| 2012-11-12 |
39 |
3-304.14 observed wet wiping cloths stored throughout kitchen and service area. store all wet wiping cloths in bucket with sanitizer. |
| 2012-11-12 |
4 |
2-401.11- observed uncovered employee beverages stored on prep table next to bags of grits and mini-steam table with food inside.cdi- removed drinks from table and disposed of uncovered beverages. |
| 2012-11-12 |
47 |
4-601.11 nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed better cleaning needed on equipment throughout establishment. (gaskets; outside of equipment) |
| 2012-11-12 |
53 |
6-101.11 observed broken/damaged floor tiles in kitchen |
| 2012-11-12 |
41 |
3-304.12 observed knives stored underneath toaster. |
| 2012-11-12 |
1 |
2-102.12- no certified person-in-charge present. |