| Violation Date |
Code |
Description |
| 2018-10-17 |
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 floor areas near floor drains in kitchen and on cook line with damage, areas n |
| 2018-10-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a lot of flies in the outside bbq pit room, need to maintain pest control. |
| 2018-03-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed floor areas near floor drains in kitchen and on cook line with damage, areas ne |
| 2018-03-19 |
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 chicken fingers cooked with non-continuous cooking procedure using the non-continuous log sheet to track the dates of prep for thes |
| 2018-03-19 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed chicken fingers cooked using an approved non-continuous cooking procedure. required log sheet had not been used for |
| 2017-12-06 |
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. wall at pan storage racks in storage room has paint damage, needs re-painting and repai |
| 2017-12-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hush puppy mix containing raw egg stored on top of pan of potato salad in fridge. cdi- food arranged by final cook temperature. |
| 2017-07-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. wall at pan storage racks in storage room has paint damage, needs re-painting and repair. observed a few missing pieces of baseboard |
| 2017-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bbq pit cooking equipment not used today with significant build up, not cleaned since last use. |
| 2017-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of flies in bbq pit, have problem treated, clean all exposed equipment. |
| 2017-07-18 |
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 cooked and cooled ribs in walk in cooler from 2 days ago that were not date marked. cdi- pic date marked the ribs.3-501.18 discard |
| 2017-03-22 |
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 storage room walls behind dish storage racks that have some damaged/ chipped p |
| 2017-03-22 |
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 portion of ribs thawed two days ago in kitchen fridge that were not dated with a thaw date. cdi- ribs date marked. |
| 2017-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored as clean with some food particles stuck to blade guard and sharpener. cdi- slicer removed for cleaning. |
| 2016-09-20 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed prep sink butted up against clean side drain board of thr |
| 2016-09-20 |
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. (shelving underneath microwave). |
| 2016-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dust build up on fan shields at cook line. cleaning is needed. |
| 2016-06-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. 3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. |
| 2016-03-24 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug on dumpster is taped. provide drain plug. |
| 2016-03-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. sanitizer solution provided for dipping of hands stored on table next to handsink. table has food contact equipment on and under it. cdi- pic was advised to discontinue using sanitizer dip for was |
| 2016-03-24 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p.pic has all documentation for non continuous cooking of chicken tenders except for the first page of process. ongoing docume |
| 2016-03-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. food contact utensil was washed, rinsed, and then quickely dipped in sanitizer. contact time was not adequate for sanitizing. cdi- verbal correction to a |
| 2016-03-24 |
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. container on table next to handwashing sink labeled as sanitizer. pic advised that sanitzer is for |
| 2016-03-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverage stored in pan on lower shelf with food equipment parts. cdi- pic/owner ralph miller had beverage removed. employee was retrained by pic and kitchen ma |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair- observed plastic trays heat damaged. cdi- discarded. |
| 2015-12-28 |
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 and at the proper concentration. two sanitizer wiping cloth buckets measured 0 ppm. cdi- sanitizer |
| 2015-12-28 |
21 |
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- observed coleslaw in the walk-in cooler date marked 12/23 when prepared on 12/28. cdi- correct date plac |
| 2015-12-28 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p- chicken tenders are non-continuous cook and forms are not up to date. ensure to properly fill when chicken is cooked as re |
| 2015-09-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. large container used to catch sifted flour stored as clean with flour residue in it. pic/ owner ralph miller advised that the container is cleaned prior |
| 2015-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dust build up on intake hvac vents in passage areas at storage rooms. cleaning is needed. |
| 2015-09-14 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. some shelving and miscellaneous equipment stored in the back area just outside of the facility. pic advised that they have been working on cl |
| 2015-03-31 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several items/litter stored behind establishment not necessaary to operation of establishment. |
| 2015-03-31 |
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.4-202.11 food contact surfaces shall be smooth, free of open seams, crack |
| 2015-03-31 |
21 |
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 observed 4 - five gallon containers in walk-in cooler date marked 3-22 and outside of 7 day window fo |
| 2015-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed upright cooler operating > 45f. several rte food items stored in upright cooler were found to be > 45f. see temp observations log. cdi by voluntary discard of food items (3.5 ho |
| 2014-12-31 |
53 |
6-501.114 maintain premises free of items that are unnecessary to the operation or maintenace of the establishment. remove the rop machine and a broken fryer from the facility. obserevd a non-working outside cooler filled with tools, old equipment and u |
| 2014-12-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of rub mix and white rice without labels. |
| 2014-08-07 |
53 |
6-501.114 maintain premises free of items that are unnecessary to the operation or maintenace of the establishment. remove the rop machine and a broken fryer from the facility. obserevd a non-working outside cooler filled with tools, old equipment and u |
| 2014-08-07 |
45 |
4-101.11 maintain food contact surfaces smooth and easily cleanable. observed several white plastic trays used to reheat ribs and chicken that are cracked and burnt. |
| 2014-08-07 |
30 |
8-103.11 provide required information to the regulatory authority to obtain a variance. observed vacuum packaged 1/4 chickens and vacuum package (rop) machine. this has not been approved for use or a variance granted by the state. remove all previousl |
| 2014-08-07 |
27 |
3-502.12 a food establishment that is using reduced oxygen packaging shall have an approved haccp plan. remove all previously vacuum sealed 1/4 chickens and rop machine from facility. see #30 |
| 2014-08-07 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed a partial pan of cooled green beans and cooked ribs without date labels. items were marked during inspection. |
| 2014-05-06 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloths stored on 3 compartment sink drainboard. cdi by storing in sanitizer. |
| 2014-05-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- date marking is required for tcs ready-to-eat food items. observed tcs ready-to-eat chicken, bbq in walk-in freezer without date marking. cdi by dat |
| 2013-12-30 |
35 |
3-302.12 food storage containers identified with common name of food- observed unlabeled containers of dry rub spice mix. label. |
| 2013-12-30 |
47 |
4-602.13 nonfood contact surfaces- observed excess food debris accumulating underneath microwave ovens. clean. |
| 2013-09-30 |
47 |
4-602.13 nonfood contact surfaces- observed excess food debris under microwave ovens on line. repeat. |
| 2013-09-30 |
39 |
3-304.14 wiping cloths, use limitation- observed wet wiping cloths stored on food prep surfaces. store in sanitizer buckets. |
| 2013-09-30 |
30 |
8-103.11 documentation of proposed variance and justification- establishment may require a variance for vaccum sealed chicken. pic stated that he is waiting for a visit from sr. rehs to expalin procedure. cdi by instruction and contacted sr. rehs. |
| 2013-09-30 |
27 |
3-502.11 variance requirement- establishment may require a variance for vaccum sealed chicken. person in charge stated that he is waiting for a visit from sr. rehs to expalin procedure. cdi by instruction and contacted sr. rehs. |
| 2013-06-18 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up under microwave ovens on line. |
| 2013-06-18 |
39 |
all wet wiping cloths must be stored in sanitizer when not in use. observed wiping cloths stored on table tops. |
| 2013-06-18 |
30 |
sr rehs will continue to work with pic on variance and/or haccp plan. |
| 2013-06-18 |
27 |
-before engaging in an activity that requires a haccp plan; a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under 8 201.14 and the relevant provisions of this code.sr r |
| 2013-01-07 |
53 |
observed damage spots on the kitchen floor. |
| 2013-01-07 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed excess amount of food debris under microwave ovens on top shelf. |
| 2013-01-07 |
41 |
observed ice scoop stored on unclean surface on top of soda fountain station. |
| 2013-01-07 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor; labeled and used in a manner that prevents contamination of food; equipment; utens |
| 2013-01-07 |
2 |
employee health policy must be in place and followed. person-in-charge did not have access to documented health policy for each employee. cdi by instruction. documented employee health policy must be available to rehs during visit. |