| Violation Date |
Code |
Description |
| 2018-11-16 |
53 |
6-101.11 (a) and (a)(3) surface characteristics-indoor areas - c in food prep area, over water using fixtures and in restrooms,floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles over hot line and in restrooms. repeat -1- |
| 2018-11-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed smart watch on food employee plating food and taking payments at line. -0- |
| 2018-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor in walk in cooler on shelf with missing legs. -1- |
| 2018-11-16 |
36 |
6-202.13 properly locate mechanical insect control devices. observed flu strip located over prep table during food prep. -0- |
| 2018-11-16 |
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 tcs foods cooling on rolling cart by back door at beginning of inspection |
| 2018-11-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed barbecue chicken in use that was reheated one hour prior in steam well at 112f. cdi - pic reheated barbecue chicken to 178f. process was barbecue sau |
| 2018-11-16 |
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. -p observed gloves used to handle payments and then resume food service wi |
| 2018-08-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup inside citrus soda nozzles. -0- |
| 2018-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked okra declared not to be on tphc at 79f on prep table. this has been an issue in the past. cdi - today, pic declared the okra will be hot held for service. -1.5- |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in rach in nearest cook line at 50-52f with door not closing all the way during service. cdi - pic closed door and cooled foods, declaring door has only been open a fe |
| 2018-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in bucket that was empty. -.5- |
| 2018-08-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving. -2- repeat4-202.11 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 observed cr |
| 2018-08-29 |
53 |
6-101.11 (a) and (a)(3) surface characteristics-indoor areas - c in food prep area, over water using fixtures and in restrooms, floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles over hot line and in restrooms. repeat -1- |
| 2018-05-21 |
2 |
2-103.11 (m) person in charge-duties - pf-chief no awared of his duties |
| 2018-05-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.-observed employee food stored over facility food-cdi-food moved to lower shelf |
| 2018-05-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed some unclean utensil-cdi-sent back for rewashing |
| 2018-05-21 |
17 |
3-403.11 reheating for hot holding - p-observed corn and greenbeans being reheated between 144-147-cdi-both items reheated to proper temperature |
| 2018-05-21 |
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-chef said their process is to take food from hold and let stand at room until cooled to 95 and put in walkin covered. observed greens |
| 2018-05-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf-observed potatoe salad, macaroni, cooked ribs, slaw without proper date marking-verification |
| 2018-05-21 |
31 |
3-501.15 cooling methods - pf-use methods such as shallow pans, large ice baths. observed plastic on rice,cooling in side reachin. observed greens in deep pans-verification |
| 2018-05-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.-observed foods not covered-verification |
| 2018-05-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving throughout |
| 2018-05-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a buildup on shelving, gaskets and ovens |
| 2018-05-21 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p-backflow needed at spigot near oven area |
| 2018-05-21 |
52 |
5-501.114 using drain plugs - c-dumpster needs a draion plug5-501.115 maintaining refuse areas and enclosures - c-clean around dumpster area5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.-keep dumpster lids c |
| 2018-05-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-observed areas where clean utensils are stored not clean |
| 2018-05-21 |
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 damaged flooring, ceiling tiles and baseboards throughout the kitchen6-101.11 |
| 2018-05-21 |
54 |
6-202.11 light bulbs, protective shielding - c-need light shield over buld inside the walkin |
| 2018-01-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee making sanitizer bucket in the handsink nearest the front counter. cdi - pic instructed employee to fill buckets at the pre or 3-comp sink. -0- |
| 2018-01-25 |
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 plastic wrapped container of yellow rice cooling in the reach in cooler at |
| 2018-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the front line prep table and on a table in the kitchen. -0- |
| 2018-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic bowls on the counter opposite the serving line. repeat -.5- |
| 2018-01-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling payments and then resume plating food for customers without handwashing. observed food employee return from dining room to plating food without handwashing. cd |
| 2018-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in dry storage. observed cracked lid on one hot holding pan. repeat -1- |
| 2018-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the pans used as shelves on the speed rack in the walk in freezer. repeat -.5- |
| 2018-01-25 |
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 damaged floor in the dry storage, kitchen and in the employee restroom.6-101.1 |
| 2018-01-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plates and utensils used for dine-in customers stored on the far right counter top at the hot line without a shield. repeat -.5- |
| 2017-10-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the insides of the dining room drink dispenser soda nozzles. 4-601.11(a) equipment food contact surfaces and utensils shall be clean t |
| 2017-10-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed rte potato salad, brown gravy and other tcs foods in the walk in and reach in coolers made more than 24 hours ago without date mark |
| 2017-10-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer solution at over 200 ppm chlorine concentration. cdi - pic refilled with chlorine sanitizer at 100 ppm. -0- |
| 2017-10-13 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing under cold running water at 79f. -.5- |
| 2017-10-13 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed self-closure not working consistently on the back door. -0- |
| 2017-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans stored over the 3-comp sink. -0- |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed missing cabinet door at the handsink for wait staff and missing aerator on the women's restroom handsink. -0- |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floor of the walk in freezer from condenser drip that has been repaired, per the pic. -0- |
| 2017-10-13 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed pallets and piping in the dumpster area. -0- |
| 2017-10-13 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed chairs and other items stacked in the front counter area.6-501.11 floors, walls, and ceilings including the attachments such as soap |
| 2017-10-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed buildup in the bottom of pan with cleaned utensils and exposed cup lips at the front counter. observed no shield over trays, plates and napkins on the f |
| 2017-07-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the soda nozzles that were scheduled for cleaning.4-501.114 maintain sanitizer at correct concentrations when being used |
| 2017-07-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-07-14 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one rusted out can of cranberry sauce in use on the dry storage shelf. cdi - can voluntarily discarded. -0- |
| 2017-07-14 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed drawer of medications stored in direct contact with clean cups. cdi - medications moved to an isolated location. -1- |
| 2017-07-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee cleaning tea urn components in the handsink. cdi - pic instructed employee to use the handsink only for handwashing. 6-301.12 provide paper towels |
| 2017-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the condenser fan covers of the walk in freezer. -1- repeat |
| 2017-07-14 |
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 damage to the ceilings, walls to the far right of the cook line and on the flo |
| 2017-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in th kitchen under the hot box. -0- |
| 2017-07-14 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the hood system with 2 out of 4 lights blown. -1- repeat |
| 2017-04-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed some pans not cleaned, but much much improvement from last inspection so only half points taken-cdi-all utensils were cleaned and sanitized |
| 2017-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in walkin and over sinks.-all shelving in dry storage areas had been replaced-only half points taken |
| 2017-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walkin and reachin in need of cleaning. clean gaskets and carts. |
| 2017-04-19 |
31 |
3-501.15 cooling methods - pf-observed ribs and chicken from night before tightly covered and in cooling process-cdi-instructed to cool in walkin and uncover |
| 2017-04-19 |
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 most of ceiling, walls and floors to be in extre |
| 2017-04-19 |
54 |
6-303.11 intensity-lighting - c-need lighting in dishmachine area, food prep and walkins |
| 2017-04-19 |
49 |
5-205.15 system maintained in good repair - p-observed small leak under sink in ladies room -cdi fixed on site. all others leaks repaired |
| 2017-04-03 |
33 |
3-501.13 use approved thawing methods.-observed raw pork ribs tahwing overnight at room temperature-cdi-ribs discarded |
| 2017-04-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf-observed no towels in employee restroom-cdi-towels were provided |
| 2017-04-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p-observed raw eggs stored over bread and with green pepper and celery-cdi-eggs were removed |
| 2017-04-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed utensils and cutting boards with food debris-cdi-all utensls and ckutting boards were rewashed and sanitized |
| 2017-04-03 |
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 turkey wings and cooked macaroni noodles that were placed in the walkin the night before stored at 51-cdi -all were discarde |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p-observed lima beans and yams stored aboved 45-cdi-items were placed inside the oven to cook |
| 2017-04-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf-observed one pan of potatoe salad stored inside walkin for two days not marked-cdi-potatoe salad was marked |
| 2017-04-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p-observed fly strips stored over food/clean utensil storage areas-cdi-fly strips were removed |
| 2017-04-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.-observedscreen door not closing completely with torn screen |
| 2017-04-03 |
1 |
. . 2-101.11 pic shall be present during all hours of operation. -pf-observed no pic when inspection began . pic came in about 45 minutes into the inspection. chef comes in about 8:00 to began cooking. |
| 2017-04-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.4-501.11 maintain equipment in good repair.-replace all rusted shelving |
| 2017-04-03 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c-clean the dishmachine |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-observed a buildup of debris on most equipment. |
| 2017-04-03 |
49 |
5-205.15 system maintained in good repair - p-observed leaks in 3 compsink, under dishmachine and at the spray arm at 3 comp sink. all leaks to be repaired |
| 2017-04-03 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.-clean toilet in employees restroom |
| 2017-04-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.5-501.115 maintaining refuse areas and enclosures - c |
| 2017-04-03 |
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 most of ceiling, walls and floors to be in extre |
| 2017-04-03 |
54 |
4-204.11 ventilation hood systems, drip prevention - c-observed grease buildup that could drip from hood system6-303.11 intensity-lighting - c-need lighting in dishmachine area, food prep areas and walkings |
| 2017-04-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.-observed cans foods/single service items stored under exposed leaking water line water-cdi items were moved |
| 2017-02-03 |
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 turning off faucets without providing a barrier to prevent getting hands soiled |
| 2017-02-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed okra at 69f on prep table and mac and cheese in hot box that was turned off at 122f. cdi - okra reheated and served. mac and cheese voluntarily discarded. -1.5- repeat |
| 2017-02-03 |
36 |
they 6-202.15 protect outer openings of establishment from insect or rodent entry. observed screen door not closing completely and outer door open. repair screen to close completely for insect protection. -1- |
| 2017-02-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on front counter. keep these in sanitizer between uses. -1- repeat |
| 2017-02-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at spray nozzle of pre-rinse at 3-comp sink. repair. -0- |
| 2017-02-03 |
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 damaged floor in the dry storage area with standing water and water damaged ce |
| 2017-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the hood system, inside the walk in freezer and along the gaskets throughout. clean. -.5- |
| 2016-11-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled sanitizer . -pf cdi - pic labeled with permanent marker. -1- |
| 2016-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris inside and outside of stacked metal pans. -pf cdi - pans put in 3-comp sink for cleaning and sanitizing -1.5-4-602.11(e) clean the equipme |
| 2016-11-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot holding barbecue chicken at 119f. cdi - chicken reheated to 178f. -p -0- |
| 2016-11-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf -0- cdi - paper towel dispenser refilled. observed no paper towels in dispenser in kitchen. |
| 2016-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet, soiled wiping cloths on counter. wiping cloths placed in soiled linen container. -.5- |
| 2016-11-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed lip area on styrofoam cups. protect the lip area. -0- |
| 2016-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed reach incooler, ice machine and other items in facility not working. either repair or replace these items. -0- |
| 2016-11-15 |
53 |
6-501.11 floors, walls, and ceilings shall be in good repair. observed damaged floor in kitchen with pitted concrete with standing water. repair. repeat -1-6-101.11(a)(3) toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent cei |
| 2016-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans. cdi - pans separated and allowed to air dry. -.5- |
| 2016-09-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed the cement flooring hard to clean in certain areas and had standing water near the walk in cooler and in the dry storage a |
| 2016-09-08 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on outdoor dumpster. needs replacing. (repeat)5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to ope |
| 2016-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the inside of the microwave. needs cleaning. |
| 2016-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted racks, and the table near the ice machine in the back. needs replacing. much improved from the last inspection. |
| 2016-09-08 |
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 lima beans, gravy, and green beans cooling in thick containers in the wal |
| 2016-09-08 |
21 |
her 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed the pasta, and cooked turkey wings with the incorrect label. cdi-the label was fixed with the correct date. |
| 2016-09-08 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee cutting onions and green peppers with no gloves upon entering the kitchen. cdi-the product was discarded. |
| 2016-09-08 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands at the dishwashing sink. cdi-had employee wash hands at the hand wash sink. |
| 2016-04-07 |
36 |
observed holes in the dry goods area in multiple spots where daylight can be seen easily.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2016-04-07 |
16 |
observed one thigh of a bourbon chicken and bigger pieces of fried chicken at 165f during inspection.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p |
| 2016-04-07 |
26 |
observed windex not labeled today- labeled durinig inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-04-07 |
31 |
observed black eyed peas, green beans, and baked beans cooling in deep portions in the walk in cooler today- discarded to correct.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mu |
| 2016-04-07 |
42 |
observed clean towels and aprongs stored in the employee restroom today.4-903.12 prohibitions - c |
| 2016-04-07 |
11 |
observed white debris in sweet tea container today- discarded.found that the sugar container is being towel dried leaving strands of clothe towel in the bin which is contaminating tea.3-101.11 p food shall be safe for consumption, unadulterated and honest |
| 2016-04-07 |
47 |
observed build up on the pipe in the middle of the kitchen. observed build up on the white rack on the side of the 2 door and on the airdrying fan.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-07 |
52 |
observed no drain plug in the dumpster.observed trash all over the ground.5-501.114 ensure drain plug on dumpsters, waste containers is in place. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to oper |
| 2016-04-07 |
53 |
observed rough, hard to clean floors that are not curbed to drain.observed holes/gaps in walls. observed the door to the employee bathroom in bad repair.observed some ceiling tiles broken/cracked. observed gaps in ceiling and it is sinking in around the |
| 2016-04-07 |
45 |
observed rusted racks below dish area, in the table next to the ice machine today.observed tape on the spray arm and on the pipe in the kitchen.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, |
| 2016-03-28 |
8 |
observed no handsoap at the kitchen handsink and no papertowels at that handsink or the employee restroom handsink- all resupplied during inspection.6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alter |
| 2016-03-28 |
11 |
observed some type of white material in the sweet tea today but none in the unsweet- owner did not know what it was and it was discarded.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-03-28 |
13 |
observed raw ground beef chubs stored in the pot with two containers of spices today- spices wiped down and moved to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-03-28 |
14 |
observed sanitizer in the spray bottle at 0ppm today and about 10ppm in the bucket- both remade to correct.observed the dishwasher with 0ppm today- repairman called and repaired by the end of the inspection today.4-501.114 maintain sanitizer at correct co |
| 2016-03-28 |
19 |
observed mashed potatoes holding at <135f today in the hotbox- these were reheated to 165f or more to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-03-28 |
20 |
observed items in the 2 door reach in holding at >45f today- products discarded during inspection to correct.observed potato salad in the 2 door reach in at >45f today- moved to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pv |
| 2016-03-28 |
34 |
observed two thermometers that were broken and one that read 20f in ice water-recalibated durinig inspection to correct.4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf |
| 2016-03-28 |
36 |
observed many openings to the outside today that would allow the easy entry of rodents and pests- close off all of these openings( chemical room and white folding door area to begin with).6-202.15 protect outer openings of establishment from insect or rod |
| 2016-03-28 |
31 |
observed green beans, black eyed peas, and baked beans cooling in deep portions in the walk in cooler. chef stated that they began cooling at 11am, sat out in the kitchen and then were moved to the walk in about 30minutes ago. all of these foods were di |
| 2016-03-28 |
42 |
observed clean dishes stored on a soiled rack above the 3 comp. sink. observed dishes stored under a prep table that had leaking raw meat juices coming down- dishes are being sent to be rewashed.observed clean linen and aprons stored in the bathroom today |
| 2016-03-28 |
45 |
observed rusted shelving at dry goods, on storage table, and dish area. observed glass cooler in use to store coleslaw and potato salad that does not appear to be designed for this use- prove it is for potentially hazardous food storage or do not store t |
| 2016-03-28 |
46 |
observed lime build up inside of the dishwasher.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-03-28 |
47 |
observed cleaning needed inside of the 2 door reach in, dry good bins, airdry fan, pipes in kitchen, hood, and fryers.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-28 |
52 |
observed a missing drainplug on the dumpster today.5-501.114 ensure drain plug on dumpsters, waste containers is in place. |
| 2016-03-28 |
53 |
observed ceiling tiles that are falling in near the walk in cooler and are gapped. observed ceiling tiles that are cracked and not in good repair in the kitchen.observed abosorbant ceiling tiles in the hot bar area- provide vinyl tiles that are easy to c |
| 2016-03-28 |
39 |
observed bucket of sanitizer at 0ppm and the sanitizer was soiled.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths fr |
| 2015-12-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. dry goods in open containers not protected from kitchen environment. keep these covered or in sealed bags. |
| 2015-12-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at hand sink in kitchen forcing staff to use sink through other door. cdi - soap restocked. 5-202.12 provide at least 100f water at handsinks.-pf hot water turned off at handsink in res |
| 2015-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p shrimp under raw chicken in walk in freezer. cdi - shrimp relocated with other seafood. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p fried okra on shelf below raw tilap |
| 2015-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in spray bottle testing at 0ppm chlorine. cdi - dumped and remade. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf can opener with sticky |
| 2015-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bowl of pure bleach on low shelf with no label. cdi - labeled. 7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approv |
| 2015-12-21 |
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 green beans, lima beans, and smothered chicken cooling on rack at room temp; all f |
| 2015-12-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. many physical openings that could allow pest entry in chemical storage room. repair. |
| 2015-12-21 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf one server with atrificial nails working with food without gloves on. cdi - reminded o |
| 2015-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p pork ribs holding below 135f in hot box. cdi - reheated to 165f+. |
| 2015-12-21 |
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. spoons used to serve tcs foods such as baked chicken stored on topo of pan lids. |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. large plastic lugs wet stacked on drying rack. separate ot allow air drying. |
| 2015-12-21 |
45 |
4-501.11 maintain equipment in good repair. shelving in upright cooler and dry storage areas rusty. recoat or replace. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. sliding do |
| 2015-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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. multiple wiping cloths stored on pr |
| 2015-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair. drain line of employee restroom handsink leaking. repair leak. |
| 2015-12-21 |
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. water damaged ceiling by walk in freezer. repair falling ceiling tiles. also, ceiling t |
| 2015-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee coffee stored on shelf next to clean dishes; emplyoee food comingled with restaurant food in upright cooler and in walk in freezer. cdi - |
| 2015-09-03 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf upon arrival hot water was turned off at bottom in the handsink in kitchen. employees report it is turned off due to minor leak at spigot. gave instruction to leave hot water turned on at all times |
| 2015-09-03 |
14 |
. 4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in bottle at greater than 200 ppm. remade sanitizer to approved concentration. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight an |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in 2 door upright (older unit) temping above 45 f. the unit has doors that do not seal when closed and doors pop open when alternate door is shut. ambient thermomet |
| 2015-09-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed date labeling is missing on multiple items. gave instruction for proper date marking. |
| 2015-09-03 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in standing water. chicken was then submerged in tub with water into to provide flow to removed liquids & particles. discussion of the importance of proper thawing and recommend moving raw |
| 2015-09-03 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. trash receptacle needed by kitchen handsink. |
| 2015-09-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in dry stock and in refrigeration, frier baskets with wires beginning to break, blade on can opener is corroded. 4-501.12 resurface or replace cutting surfaces that can no longer be ef |
| 2015-09-03 |
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. floors need filled in where water is pooling. |
| 2015-09-03 |
54 |
6-303.11•intensity-lighting - c lighting in walkins does not meet requirements. |
| 2015-09-03 |
37 |
. 6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed 2 dented, rusty' . t cans. removed for discard. 6-307.11 protect food from contamination sour |
| 2015-05-04 |
36 |
6-501.111 controlling pests - pf observed multiple flies in kitchen near back door. door does not close completely and needs to have tight seal to frame to prevent fly entry. gave instruction. |
| 2015-05-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed potato salad and cole slaw without date made. chef says it is used within a couple of days and the temperature was below 40 f. gave |
| 2015-05-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed multiple shelves with rust. shelves below dish machine need replaced due to rust. shelves in upright at line are rusty. upright unit at line has corrosion on door. refrigeration at line |
| 2015-05-04 |
54 |
6-303.11 intensity-lighting - c observed lighting in walkins not meeting rule requirements. gave instruction to provide increased lighting. |
| 2015-05-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed floors throughout kitchen are rough concrete. the floors are very clean but the surface is rough and would need upgraded to meet regulations. |
| 2015-05-04 |
47 |
4-602.13 nonfood contact surfaces - c observed build up in front top corners of prep sink. gave instruction to provide thorough cleaning. |
| 2014-09-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed improperly stored personal drink. drink was stored with clean pans. observed personal items stored improperly in food coolers. keep personal items on the lowe |
| 2014-09-18 |
45 |
4-501.11 good repair and proper adjustment-equipment observed rusty walk-in cooler shelving. do not paint the shelving.-repeat they must be replaced or professionally recoated. observed some shelving replaced. continue to replace rusty shelving.. - |
| 2014-09-18 |
39 |
3-304.14 wiping cloths, use limitation - c observed wet wiping cloths left sitting out. in-use wiping cloths shall be stored in labeled containers with proper supplies of sanitizer. |
| 2014-09-18 |
37 |
3-307.11 miscellaneous sources of contamination - c 3-307.11 miscellaneous sources of contamination - c observed bags dry goods items stored open. open dry good foods shall be stored in containers with lids or in bags with resealable closures. items s |
| 2014-09-18 |
36 |
6-501.111 controlling pests - pf observed live roach in dry goods foods bag storage. obtain an extermination service and maintain an extermination contract. -vr -repeat |
| 2014-09-18 |
33 |
3-501.13 3-501.13 use approved thawing methods. observed chicken set into a sink basin without running water at the time of arrival. always thaw items under running water, in a cooler, or as part of the continuous cooking process. |
| 2014-09-18 |
31 |
3-501.15 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 cooked chicken cooling at room temperature. the chicken was fo |
| 2014-09-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed can-opener blade left soiled. observed knives and utensils stored as clean to be soiled. -cdi items were removed for cleaning. |
| 2014-06-26 |
36 |
6-501.111 controlling pests - pf observed live roach nymph in the employee bathroom. observed no invoice for extermination service. obtain an extermination service and maintain a service contract with them. -vr |
| 2014-06-26 |
8 |
provide handwashing signs at all handsinks in all locations. -cdi c. elmore provided handwashing signs so that copies can be made. observed some handsinks with no handwashing signs.6-301.14 handwashing signage - c |
| 2014-06-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed one stand-up cooler in the kitchen to be holding an air temperature of 59f. the food items in it were found above 50f. -cdi |
| 2014-06-26 |
31 |
3-501.15 cooling methods - pf observed pasta salad to be cooling at the serving line. this is not a proper cooling method. ensure items are at the proper temperature before they are put on the serving line. -cdi items was moved ot the freezer. |
| 2014-06-26 |
37 |
3-307.11 miscellaneous sources of contamination - c observed bags of flour, pasta, and other dry goods items stored open or wrapped in plastic. open dry good foods shall be stored in containers with lids or in bags with resealable closures. |
| 2014-06-26 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed improperly stored personal drink. drink was stored with clean pans. |
| 2014-06-26 |
45 |
4-501.11 good repair and proper adjustment-equipment observed rusty walk-in cooler shelving. do not paint the shelving.-repeat they must be replaced or professionally recoated. observed torn cooler gaskets at walk-in freezer. observed some shelving |
| 2014-06-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed damage and gaps in floors, walls, and ceilings in the kitchen around doors and at wall junctions. keep working on repairs. keep floors, walls, and ceilings in good repair and pest-proof. |
| 2014-06-26 |
38 |
2-303.11 prohibition-jewelry - c observed staff member working with food to be wearing a watch. food handlers shall not wear items from the eblow down except for simple metal band rings with no cut-out, gems, or in-lays. |
| 2014-03-21 |
54 |
6-202.11 light bulbs, protective shielding observed light bulbs without proper shielding in the back storage area. provide proper shielding for the kitchen lightbulbs. repeat |
| 2014-03-21 |
45 |
4-501.11 good repair and proper adjustment-equipment observed rusty walk-in cooler shelving. do not paint the shelving.-repeat they must be replaced or professionally recoated. observed torn cooler gaskets. observed damaged fryer baskets. -repeat |
| 2014-03-21 |
37 |
3-307.11 miscellaneous sources of contamination - c observed a bag of breading to be left open and rolled down. open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure, and the containers shall be labeled as |
| 2014-03-21 |
33 |
3-501.13 thawing - c observed shrimp thawing in a sink without running water. items thawing in a sink must have cool running water over them. |
| 2014-03-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed 1 seving of cut tomatoes to be at 59f on the cold buffet. -cdi items were removed to the cooler for cooling. items must be |
| 2014-03-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed a number of items out of temperature on the hot buffet. example items are chicken 114f, chicken +broccoli 126f, mussels 124f, shrimp |
| 2014-03-21 |
1 |
2-102.12 certified food protection manager observed the person in charge (pic) at the time of inspection not to have ansi approved food protection manager training. a properly trained pic must be present at all times of operation. this became a 2 point |
| 2013-12-12 |
1 |
2-102.12 certified food protection manager observed the ansi trained pic not to be currently present at the time of inspection. a properly trained pic must be present at all times of operation. this will become a 2 point deduction on january 1st, 2014. |
| 2013-12-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding observed several hot hold items on the buffet to be out of proper temperature. observed fried chicken wings to be at 114f, cooked potatoes at 120 |
| 2013-12-12 |
45 |
4-501.11 good repair and proper adjustment-equipment observed rusty walk-in cooler shelving. do not paint the shelving.-repeat they must be replaced or professionally recoated. observed torn cooler gaskets. |
| 2013-12-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding observed cut tomatoes on the cold hold salad bar to be at 52f-63f. -cdi the manager was told to swap out the items for cold product. |
| 2013-12-12 |
53 |
. 6-201.11 floors, walls and ceilings-cleanability continue to repair floors, walls, ceilings, and doors as needed to plug holes and make the surfaces smooth and easily cleanable. |
| 2013-12-12 |
54 |
6-202.11 light bulbs, protective shielding observed light bulbs without proper shielding in the back storage area. provide proper shielding for the kitchen lightbulbs. |
| 2013-12-12 |
33 |
3-501.13 thawing observed meat and chicken to be set out at room temperature, thawing. do not thaw items at room temperature. they must thaw under running water, in a cooler, or as part of the cooking process. items can be thawed in a microwave as par |
| 2013-09-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability continue to make repairs to floors, wall, ceilings, doors, etc. such that they are in good repair. repair any holes or gaps that lead to the outside to prevent insects from coming into the facility. |
| 2013-09-12 |
45 |
do not use equipment that is rusty or in poor repair. observed rusty walk-in shelving. observed rusty chain on the utensil shelf. observed rusty utensils. shelving shall be replaced or professionally re-coated, do not paint the shelving. observed prep |
| 2013-09-12 |
38 |
a) except as provided in ? (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting |
| 2013-09-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved cut leafy vegetables to be at 56f-59f in cooler. observed cut tomatos to be at 64f-67f on the cold hold buffet. all cold hold ite |
| 2013-09-12 |
15 |
.3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated foodobserved badly dented cans in the can racks. do not use cans with significant dents in them. -cdi items were discarded. |
| 2013-09-12 |
14 |
observed sanitizer bottle to be at 0ppm concentration. -cdi bottle was emptied to be remade.; corrected during inspection . |
| 2013-06-24 |
1 |
a) at least one employee who 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 through passing |
| 2013-06-24 |
14 |
observed sanitizer bottle to be at 0ppm concentration. -cdi bottle was emptied to be remade. |
| 2013-06-24 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-06-24 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-24 |
38 |
a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting |
| 2013-06-24 |
45 |
do not use equipment that is rusty or in poor repair. observed rusty walk-in shelving. shelving shall be replaced or professionally re-coated; do not paint the shelving. observed prep cooler in disprepair with rusty interior surfaces. |
| 2013-06-24 |
53 |
observed walls; doors; door screens; etc. to still need repair. these holes and gaps allow insects to enter the facility. observed wooden ceiling in back of kitchen to still need some painting to make it smooth; easily cleanable; and non-absorbent.observe |
| 2013-06-24 |
54 |
observed bag of chocolate store in the prep cooler along with food items. do not store personal items in this manner. |
| 2013-06-24 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-03-19 |
1 |
a) at least one employee who 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 through passing |
| 2013-03-19 |
21 |
observed no proper date marking. -cdi items were date marked. further failure to date mark food will result in the discard of the food. -repeat |
| 2013-03-19 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-03-19 |
41 |
observed scoop stored in flour with the handle buried. do not bury the handle of utensils; do not let the handles go into the food. |
| 2013-03-19 |
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 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-03-19 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3 501.19; and except as specified under ¶ (b) and in ¶ (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-03-19 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered trashcan in the bathrooms. provide a covered trashcan in each restroom used by women. |
| 2013-03-19 |
53 |
observed numerous areas where there are holes leading to the outside. the floors; walls; and ceilings need to be repaired to plug the holes. repair any floor; wall; or ceiling damage. |
| 2013-03-19 |
54 |
a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2013-03-19 |
54 |
observed personal food and beverages stored commingeled with commercial items in the walk-in and prep coolers. |
| 2013-03-19 |
45 |
do not use equipment that is rusty or in poor repair. observed rusty walk-in shelving and beer cooler shelving. shelving shall be replaced or professionally re-coated; do not paint the shelving. observed prep cooler in disprepair with torn gaskets and rus |
| 2012-12-10 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pfobserved several dented and rusty cans in storage. -repeat. -cdi c. elmore directed the cans |
| 2012-12-10 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-12-10 |
21 |
observed the facility not be be date marking properly. -cdi by instruction. c. elmore directed that items be date marked. |
| 2012-12-10 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed food in boxes stored on the freezer floor. -repeatobserved food being impacted by a discharge of fluid from the freezer |
| 2012-12-10 |
38 |
a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting |
| 2012-12-10 |
45 |
do not use equipment that is rusty or in poor repair. observed rusty walk-in shelving and beer cooler shelving. shelving shall be replaced or professionally re-coated; do not paint the shelving. observed damaged fryer baskets. observed prep cooler in |
| 2012-12-10 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered trashcan in the bathrooms. provide a covered trashcan in each restroom used by women. |
| 2012-12-10 |
53 |
observed numerous areas where there are holes leading to the outside. the floors; walls; and ceilings need to be repaired to plug the holes.repair any floor; wall; or ceiling damage. |
| 2012-12-10 |
54 |
a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2012-12-10 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwashing sign at the men's room sink. provide handwashing s |
| 2012-12-10 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-10 |
1 |
a) at least one employee who 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 through passing |