| Violation Date |
Code |
Description |
| 2019-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and limescale build up on walk in chicken cooler fan unit. needs cleaning. |
| 2019-01-08 |
22 |
3-501.19 provide written procedures for foods held using time as a public health control (tphc). -p/pf observed general procedure for tphc held blanched fries posted that does not meet all requirements of 3-501.19 for tphc written procedures. cdi- pic pro |
| 2018-07-26 |
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 baseboard tiles near ice machine wall across from office with broken and missi |
| 2018-07-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a lot of fruit flies and house flies in kitchen area near back door, near office area, and near single service storage/ dish area. will follow up that facility is treated for |
| 2018-07-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed worker storing degreaser on biscuit prep table next to biscuits. cdi- chemical moved to chemical storage area. |
| 2018-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans, containers, and utensils stored above 3 comp sink as clean with food debris on them. cdi- dirty items placed in dish sink for re-was |
| 2018-07-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at kitchen handwash sink near walk ins. cdi- towels provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwas |
| 2018-03-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of cups and lids stored directly on floor. |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2018-03-29 |
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 blanched fries on tphc wit |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken at chicken breading station at 46-48f. cdi chicken placed in walk-in cooler until employee ready to actively prepare product. |
| 2018-03-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed smoked sausage package and icing package in walk-in cooler not covered/protected. cdi items covered. |
| 2017-12-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the front hand sink. cdi - paper towels were provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashi |
| 2017-12-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored on a prep surface. cdi - bottle was removed. |
| 2017-12-12 |
47 |
repeat violation 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 reach in freezer gaskets and the drying racks above the 3 compartment sink. |
| 2017-08-03 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in the bottom of the reach in freezer, shelves in both walk in coolers and the gasket of the reach in freezer. |
| 2017-08-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the bottom door of the reach in freezer and another one on the reach in cooler by the front hand sink. replace gaskets. |
| 2017-08-03 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-03 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 2 managers engaging in food prep wihout hair restraints. |
| 2017-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies in the kitchen during the inspection. make sure to keep all doors and windows closed to prevent them from entering. call pest management company to help remove |
| 2017-08-03 |
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 the time missing on the f |
| 2017-08-03 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the hot water peddle missing off of the front hand sink. the water would only reach 84f. pic stated they are supposed to be bringing a new peddle. verification required 8/13/2017 |
| 2017-03-28 |
47 |
repeat violation 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 walk in cooler shelves and on the handles of equipment. |
| 2017-03-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee working with food in the drive through area without a hair restraint. |
| 2017-03-28 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a bottom shelf in the walk less than 6 in above the floor. |
| 2017-01-10 |
47 |
repeat violation 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 gaskets of the reach in freezer and on both walk in cooler shelves. |
| 2017-01-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit. replace gasket. |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris; shelves, gaskets, handles of equipment, etc. |
| 2016-04-14 |
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 several broken tiles throughout kitchen. observed grout deeply grooved allow |
| 2016-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food debris; gaskets, reach in coolers, shelves, etc. |
| 2016-04-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in coolers. observed heavy ice buildup in reach in freezer due to gaskets. |
| 2016-04-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing a watch. |
| 2016-04-14 |
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/pf bojangles written procedures states |
| 2016-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding in ice bath above 45f inside cooler. cdi lettuce was voluntarily discarded. if product is to be held in ice bath, ensure ice bath is adequate. |
| 2016-02-02 |
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 2 employees improperly wash hands for less than 15 seconds. cdi employees instructed to |
| 2016-02-02 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed fries, flour and butter mixture stored directly on floor while in use or in walk-in cooler/freezer. cdi items relocated to approved location. flou |
| 2016-02-02 |
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 several slaw containers not date marked. cdi slaw containers labeled. |
| 2016-02-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 food employees without hair restraints. |
| 2016-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk-in chicken cooler at ambient 45f. chicken near door was at 47-48f. all bags of chicken above 45f were voluntarily discarded. maintenance was contacted. |
| 2016-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in chicken cooler maintaining at 45f. observed split gaskets on reach-in cooler under biscuit station. |
| 2016-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces througout facility collecting food debris; gaskets, shelves, walk-in walls, walk-in floors with standing water, etc. |
| 2016-02-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved in several areas of kitchen. |
| 2016-02-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. |
| 2015-07-21 |
53 |
6-501.12 (a)- physical facilites shall be cleaned as necessary to keep them clean. observed dusty vent covers. clean.6-501.11- physical facilites shall be maintained in good repair. observed broken tile in front of 3-comp sink. repair. |
| 2015-07-21 |
47 |
.4-602.13- non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil residues. observed food build up around freezer/cooler reach-in gasketts, under reach-in freezer, on shelving, and under shelving. also, observed build u |
| 2015-07-21 |
45 |
4-501.11- maintain equipment in good repair. observed 1 bulb out aboce fryer, split in gasket of freezer (reach in), and prep unit not working. sign was on unit stating it was broken, no food was being stored inside prep bottom. verification required. rep |
| 2015-07-21 |
43 |
4-903.11 (a)- single use items shall be stored at least 6 inches off the florr. observed single service tea containers on floor. facility had just received delivery. maintain items 6 inches off the floor. |
| 2015-07-21 |
36 |
6-501.111- premises shall be maintained free of insects, rodents, and other pests. observed ants and some flies in facilty. eliminate. |
| 2015-07-21 |
22 |
3-501.19- if time as a public health control (tphc) is being used, written procedures shall be prepared and made available by request. observed that facility's pic could not locate written procedures for blanched fries, grits, or gracy being held on tphc. |
| 2015-07-21 |
20 |
3-501.16 (a)(2)- poentially hazardous food shall be maintained at 45 f or below. observed shreddded cheese on prep top at 51 f and eggs stored on ice by grill at 54 f. cdi- both items were discarded. |
| 2015-07-21 |
14 |
4-601.11 (a)- equipment food contact surfaces and utensils shall be clean to sight and touch. observed 2 scoop utensils with food residue. cdi- items sent to be re-washed.4-602.11 (e)- ice makers, beverage dispensing nozzles, and such equipment shall be c |
| 2015-07-21 |
8 |
5-205.11 (a)- handsinks shall be maintained accesible at all times. observed fryer pan blocking one handsink. cdi- pan was removed. |
| 2015-06-19 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved a half eaten muffin on the make line today- discarded.employees may only eat in designated areas where food, utensils, and single use articles can not be contaminated. |
| 2015-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce stacked too high today and holding at >45f- top of product taken to the walk in to quicly chill which was achieved.observed chicken dip stored in the freezer today at >45 |
| 2015-06-19 |
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 french fries stored out of t |
| 2015-06-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor today. |
| 2015-01-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the cardboard dumpster overflowing today which didn't allow for the lid to be closed- may need to increase frequency that this is removed. |
| 2015-01-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the low boy freezer, the pass through, the single flip top cooler, and below the drink machine. |
| 2015-01-13 |
45 |
4-501.11 maintain equipment in good repair.observed the 2 door low boy freezer in bad repair today- metal coming up and allowing food debris build up. |
| 2015-01-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple food service workers today with bracelets and watches on while preparing food.2-302.11 maintenance-fingernails - pfobserved |
| 2015-01-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats under the customer drink area- increase cleaning in this area and let pest management know about this issue. |
| 2015-01-13 |
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 french fries at room temp. t |
| 2015-01-13 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved a raw chicken tub taken back to the 3 comp. sink and scrubbed out, rinsed with the spray arm and then taken back to the chicken breading area- sent back to be sanitiz |
| 2015-01-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved biscuit pans on the handsink today- moved to correct.recommend a splash guard there to protect food and to keep this violation from occuring again. |
| 2014-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mulitple foods stored at >45f today(see chart). foods moved to walk in to chill down. ice added to egg ice bath to correct. |
| 2014-09-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple gnats today. |
| 2014-09-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. .observed debris on the single use storage rack up front. |
| 2014-09-18 |
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 the ice scoop stored on a soiled surface. sent back to be cleaned today. |
| 2014-09-18 |
45 |
4-501.11 maintain equipment in good repair.tortilla holder is melted and no longer in good repair. |
| 2014-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment in need of cleaning today- pass through and floor drains for example. |
| 2014-05-16 |
47 |
observed buildup on the wic racks today- clean.4-602.13 |
| 2014-05-16 |
38 |
observed an employee handling biscuit dough today barehanded with nail polish on. food service employees that have fake or painted finger nails must wear gloves at all times they are handling food. employee washed hands and donned gloves today to correc |
| 2014-05-16 |
37 |
observed food stored on the handsink today. do not store food where it can become contaminated. food moved to protect it today.3-307.11 |
| 2014-05-16 |
34 |
observed no working thermometer onsite today. provide a thermometer that reads from 0f-220f. vr in 10 days.4-302.12 |
| 2014-05-16 |
31 |
observed freshly cut lettuce and tomatoes cooling in the small flip top cooler today. use wic to cool these products as the small units are not designed to cool foods, just maintain them. foods moved to wic, uncovered, to quickly cool today.3-501.15 |
| 2014-05-16 |
16 |
observed chicken tenders and chicken breast that were thicker, not reaching 165f today. employee broke open tender to know it was not done, and dropped them again. there was no way to check the breast and no thermometer was being used to do this. emplo |
| 2014-05-16 |
8 |
observed the handwash sink at the biscuit station blocked today by a pan of food. do not use the handwash sink for anything other than handwashing. pan moved today to correct.5-205.11 |
| 2014-05-16 |
4 |
observed an employee drink with a lid, stored on the prep table today. store employee drinks where they will not contaminate food, food contact surfaces, clean utensils and linen, or togo materials.drink discarded today to correct and ehs spoke with mana |
| 2014-01-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesemployees must know the symptoms that they cannot work with food with and they must know the big five illnesses or know where to reference a list of |
| 2014-01-02 |
8 |
6-301.12 hand drying provisionkeep papertowels supplied at all handsinks. observed no papertowels supplied to two of the handsinks today- papertowels set ontop of dispensers today to correct due to dispensers not operating properly today.5-205.11 using a |
| 2014-01-02 |
45 |
4-501.11 good repair and proper adjustment-equipmentrepaint chipping airdry racks above the 3 comp. sink as they are not easily cleanable. |
| 2014-01-02 |
38 |
. 2-303.11 prohibition-jewelryemployees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. observed a bracelet on an employee today. |
| 2014-01-02 |
47 |
4-602.13 nonfood contact surfacesclean wic racks- build up on them today. |
| 2014-01-02 |
54 |
. 6-202.11 light bulbs, protective shieldingobserved a peeling light bulb on the steam table today- replace. |
| 2013-07-03 |
52 |
5-501.113 covering receptacleskeep dumpster doors closed. observed one open today. |
| 2013-07-03 |
47 |
4-602.13 nonfood contact surfacesclean cold hold gaskets, doors, and where the doors meet the cold units. clean wic racks. |
| 2013-07-03 |
45 |
4-202.16 nonfood-contact surfaces2 handles missing from cabinets today, leaving absorbent foam exposed. parts are ordered. |
| 2013-07-03 |
39 |
3-304.14 wiping cloths, use limitationstore sanitizer buckets off of the floor. |
| 2013-07-03 |
22 |
3-501.19 time as a public health controlfrench fries must be timed just as soon as they fall below 135f. fries not timed today-corrected by pic. recommend a dry erase board or notebook to record times rather than writing on the pan. |
| 2013-07-03 |
8 |
6-301.12 hand drying provisionpaper towel dispenser at the biscuit station is not operational today. employees using handsink <5' away today temporarily. |
| 2013-04-01 |
2 |
all employees need to know the big 5 illnesses as discussed today. employee health policy(restriction/exclusion) looked good. corrected by instruction. |
| 2013-04-01 |
19 |
maintain foods hot at 135f or more. observed sausage patties on the steam table today at <135f. reheated during the inspection to 165f or more. observed low water level on the steam table-monitor this along with temps. more frequently. |
| 2013-04-01 |
22 |
must keep french fries being held out of temp. timed as prescribed in tilt procedures form that is stored onsite. observed two pans of french fries today that were not timed(one pan had been there a while-discarded during inspection) |
| 2013-04-01 |
17 |
ready-to-eat food taken from a commercially processed; hermetically sealed container; or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant; shall be heated to a temp |
| 2013-04-01 |
42 |
keep the inside of the clean linen bin free of debris and soil build-up. observed the inside of the lid with build-up today. |
| 2013-04-01 |
45 |
observed a missing handle to cabinet on the front line; leaving foam exposed-repair handle so that this is easily cleanable. |
| 2013-04-01 |
41 |
store scoop handles out of the food. observed flour scoop handle down in the product today. |
| 2013-01-08 |
54 |
keep lights above food shielded or protected. mulitple coated bulbs at the steam table and front display line are peeling today. |
| 2013-01-08 |
47 |
keep wic racks clean-build-up on them today. |
| 2013-01-08 |
45 |
nonfood contact surfaces shall be easily cleabable and free of any unneccasary crevices or ledges-flat top grill is missing front plate today. |
| 2013-01-08 |
41 |
when not in-use; utensils must be stored on a clean surface-ice scoop container was soiled today. |
| 2013-01-08 |
38 |
employees handling food are only allowed a single wedding band on their hands-no other hand or wrist jewelry. two workers have bracelets today. cdi-asked to remove. |
| 2013-01-08 |
35 |
keep dry goods labeled if they are not easily identifiable-grits not labeled today. |
| 2013-01-08 |
19 |
keep all phf's hot at 135f or more. steam table needed more water-added onsite. sausage patties were reheated adn chicken patty was discarded. |
| 2013-01-08 |
6 |
employees must wash exposed arms when washing hands. cdi by instruction. |
| 2013-01-08 |
2 |
employees and managemnet must be aware of employee health policy and know the big 5 illnesses as discussed. paperwork given to manager today-cdi by instuction. |
| 2012-10-26 |
22 |
observed french fries not properly time marked next to fryers. 3-501.19 facility uses a one hold time and re-drops fries when ordered. |
| 2012-10-26 |
39 |
observed 4-5 wiping clothes not stored in sanitizer and two stored in the hand sink. 3-304.14 all dirty clothes put in the laundry and clean clothes put in sanitizer buckets. |
| 2012-10-26 |
19 |
observed sausage links and patties below 135f on the steam table. 3-501.16(a)(1) sausge links discarded and sausage patty pan put in a pan of ice and placed in prep cooler to be used in the dirty rice. sausage was 85f after 20-30 minutes. |