| Violation Date |
Code |
Description |
| 2018-11-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. keys on cutting board at front preparation and service area. food preparation not active at that station when observed. cdi- keys were relocated a |
| 2018-11-14 |
45 |
4-501.11 maintain equipment in good repair. timer at fry station used for noting time expiration for blanched fries not operational. per procedures provided, timer is required. pic damarion funderburk advised that they also use the clock posted next to th |
| 2018-11-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups stacked high above dispenser at both registers at the front counter. no other protection from possible contamination |
| 2018-07-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. some cups at register not protected. ensure all cups have sleeves pulled up. repeat |
| 2018-07-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p. 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. |
| 2018-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty build up on shelving units and splatter on the back of the drink dispenser. |
| 2018-01-02 |
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-use articles stored on the floor of dry storage unit.4-904.11 display and handle single-use and single-service articles |
| 2018-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment wet nested.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils s |
| 2018-01-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored in buckets which contaned sanitizer measuring below 150 ppm. |
| 2018-01-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over rte foods. cdi- pic moved unwashed produce below rte foods. |
| 2017-10-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked single service cups in at least 8 dispensers at front counter. |
| 2017-10-09 |
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 no labels on working shakers of salt and cayenne seasoning. |
| 2017-04-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups near registers unsleeved. |
| 2017-04-24 |
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 timer running for batch of |
| 2017-04-24 |
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 observed visiting dm removing gloves after handling raw hamburger, then washing hands for well unde |
| 2017-01-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one case of single service cups stored on the floor of the storage room. 4-904.11 display and handle single-use and single-serv |
| 2017-01-17 |
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 salt shakers and shakers of cajun seasoning unlabeled with common name of product. |
| 2016-10-11 |
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 light shield cracked and split in female restroom. observed some of the grout |
| 2016-10-11 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on cardboard dumpster. repeat violation. |
| 2016-10-11 |
49 |
.5-205.15 maintain a plumbing system in good repair. observed leaking faucet at far left of fry sinks. |
| 2016-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed upper doorr of ice machine in poor repair.facility plans to replace entire unit. |
| 2016-10-11 |
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 shakers of salt and cajun seasoning unlabeled. |
| 2016-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked onions hot holding at 110f. potentially hazardous items must be held at 135f or higher. cdi-the onions were disposed of. a new batch of onion were prepared and were me |
| 2016-04-12 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug to the recycle dumpster. all dumpsters must have a drain plug.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or door |
| 2015-11-04 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c- single-service items shall be stored at least 6 inches off the floor. observed boxes of cups stored on the floor in the exterior storage closet. cdi- |
| 2015-11-04 |
22 |
3-501.19 time as a public health control - p,pf foods held under time as a public health shall be properly marked or otherwise identified to indicate the time. observed fries held on time as a public health not marked. facility uses a timer to monitor ti |
| 2015-08-05 |
52 |
5-501.113- receptacles and waste handling unfits for refuse, recyclables, and returnables shall be kept covered. observed outdoor dumpster with side and top doors opened. cdi- dumpster doors were shut. |
| 2015-08-05 |
20 |
3-501.16(a)(2)-maintain tcs foods in cold holding at 45f or below.-p. observed container of sliced cheese in ice bath by grill at 48f. pic informed that cheese was not out for more than 4 hours. cdi- pic moved sliced cheese to walk-in cooler. |
| 2015-06-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side doors open, cardboard dumpster side doors and lids open. cdi - pic closed all. |
| 2015-06-12 |
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 observed missing top bell on backflow device on can wash faucets. vr - return visit required to ensure repair. |
| 2015-06-12 |
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 timer not started for firs |
| 2014-11-22 |
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 grout worn away between floor tiles in kitchen. water can puddle in voids. flo |
| 2014-09-30 |
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 grout is wearing away in some areas of the kitchen, allowing water to puddle b |
| 2014-04-01 |
35 |
3-302.12 food storage containers identified with common name of food - c. observed shakers of salt and cajun spice unlabeled. |
| 2014-04-01 |
22 |
3-501.19 time as a public health control - p,pf. if and when tcs foods are held using time as a public health control (tphc) without temperature control, written procedures shall be provided and followed with foods clearly marked with start and finish tim |
| 2013-10-09 |
53 |
ensure floor is maintained in good repair, observed some missing floor grout. |
| 2013-10-09 |
22 |
ensure proper labeling methods are used for food held using time as a public health control. observed no timer on fries, cdi. |
| 2013-05-22 |
53 |
observed some missing floor grout throughout. |
| 2013-05-22 |
45 |
maintain equipment and non food contact surfaces in good repair. observed damaged counter top near drink machine. |
| 2013-05-22 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed multiple employees changing gloves without washing hands; cdi by instruction. |
| 2013-05-22 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |
| 2012-12-18 |
43 |
ensure single service articles are stored so they are protected from contamination. observed unprotected cups on counter; need to protect from possible customer contamination at counter. |
| 2012-12-18 |
22 |
ensure that approved procedures are available and are being followed for all food being held using time as a public health control. observed procedures for labeling/monitoring time not being followed; cdi by instruction. |
| 2012-12-18 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed incorrect date marking on some lettuce; cdi by instruction. |
| 2012-12-18 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee changing gloves without washing hands; cdi by instruction. |