| Violation Date |
Code |
Description |
| 2018-12-28 |
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 door of walk in cooler and can wash walls. -0- |
| 2018-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed missing light switch on hood. -2- repeat |
| 2018-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on one food employee plating orders. -.5- repeat |
| 2018-09-25 |
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 buildup on ceiling and floor near and under cook |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed missing light switch on hood system and peeling walk in shelves. -2- repeat |
| 2018-09-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go trays stored with food contact surfacing upward. -0- |
| 2018-09-25 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloth stored on top of hot holding items in steam table. -.5- repeat |
| 2018-09-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee plating food without hair restraint. -0- |
| 2018-09-25 |
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 brunswick stew pulled from stove at 10:30a per pic. at 11:45, food was coo |
| 2018-06-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cleaning tables and handling payment immediately before returning to preparing food. cdi - pic instructed handwashing. -2- |
| 2018-06-22 |
9 |
3-201.11 (c) use food from approved sources only with labeling. -p observed bulk containers of sauces packaged off-site without labeling on the containers or outer packages. vr no later than 06/22/2018 to ensure packaged sauces are labeled either individu |
| 2018-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on cutting board and drain board of prep sink with buildup. drain board being used for cutting beef brisket. cdi - pic pulled cutting board fo |
| 2018-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle of chemicals hanging beside the drink dispenser. cdi - bottle labeled. -0- |
| 2018-06-22 |
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 squeeze bottles at the cook line without labels. -0- |
| 2018-06-22 |
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 inside of hot holding equipment, on shelving in the walk in coolers and on the outsides of equipment. repeat -1- |
| 2018-06-22 |
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 tea urns stored on the floor near the 3-comp sink. -0- |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed missing handle on the hot box, peeling shelving in the walk in cooler and missing light switch on the hood. -2- repeat |
| 2018-06-22 |
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 buildup on the ceiling and vents near the cook l |
| 2018-06-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloth hanging on wall next to drink dispenser. -0- |
| 2018-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed serving trays stacked while wet near the hot wells. |
| 2018-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket at the hot box nearest the handwashing sink and deteriorated caulking at the hot box nearest the soda machine. |
| 2018-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 1-gallon bbq sauce bottles stored on the floor behind the door to the kitchen. |
| 2018-03-07 |
53 |
6-502.12 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 debris accumulation on the floor underneath the |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving inside both walk in coolers, on the shelving above the 3 compartment sink, on the floor in the raw meat walk in |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the hot boxes, on the floor of the walk in meat cooler, on shelving in the ready-to-eat walk in cooler, and on |
| 2017-11-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed quat sanitizer concentration on site today without a testing kit. cdi- pic voluntarily discarded concentrate bottle. |
| 2017-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed an open air line cooler not functional today. pic indicated the cooler is only used during rush hours. small amounts of potato salad, cole slaw, and banana pudding are packaged and placed into the un |
| 2017-11-15 |
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 2 containers of hush puppy mix not labeled. |
| 2017-11-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no label on a chemical spray bottle. cdi- bottle was labeled. |
| 2017-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brunswick stew hot holding at 126f in a steam table. cdi- product reheated to above 165f. |
| 2017-08-10 |
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 ribs dated 7/30 and brunswick stew dated 7/31 in the walk in cooler. pic indicated these dates |
| 2017-08-10 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloths stored at the 3 compartment sink. |
| 2017-08-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a thermometer probe with visible food debris on it while not in use. cdi- probe was cleaned. |
| 2017-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the insides of the hot boxes and on the shelving in the walk in cooler. |
| 2017-08-10 |
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. observed utensils being stored in water below 135f on steam table. |
| 2017-05-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed minor drip at the 3 compartment sink. |
| 2017-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler shelving racks, on the clean equipment storage racks above the 3 compartment sink, and on the inside of t |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on both walk in cooler doors. |
| 2017-05-09 |
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. observed utensils stored in water at 121f in the steam well. |
| 2017-02-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the faucet of the 3 compartment sink. |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on top of the meat smoker, on the racks inside the hot boxes, on the floor of the raw meat walk in cooler, and on the shelving |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on both walk in cooler doors. |
| 2017-02-21 |
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. observed utensils being stored in hot water in the steam table that was less tha |
| 2017-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of pulled pork and one pan of cooked ribs hot holding below 135f in the hot box (see chart). cdi- instructed pic to reheat foods to above 165f. |
| 2016-11-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of fruit flies in the kitchen. continue working with pest control service provider to eliminate pests. |
| 2016-11-01 |
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 brunswik stew and red slaw dated 10-24 and 10-23; facility logs indicate these items were prepred at later dates. cdi - date marks corrected |
| 2016-11-01 |
45 |
4-501.11 maintain equipment in good repair. rusty shelves in walk in cooler. repair or replace as needed. |
| 2016-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. couple of food containers wet stacked on drying rack. cdi - separated to allow air drying. |
| 2016-11-01 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leaking faucet at three comp sink. |
| 2016-11-01 |
53 |
6-502.12 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. clean splatters from walls, clean under equipment through |
| 2016-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shleves and from walk in cooler fan guards. |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. rusty shelves in walk in cooler. repair or replace as needed. |
| 2016-07-28 |
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. water used to store utenils holidng below 135f. cdi - water changed out with wa |
| 2016-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach on prep area floor. continue working with pest control service provider to eliminate pests. |
| 2016-07-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p potato wedges holding below 135f in hot box 2. cdi - reheated to 165f+. |
| 2016-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food drips and debris from inside of hot box and from walk in cooler shelves. |
| 2016-04-20 |
45 |
4-501.11 maintain equipment in good repair. split gaskets on walk in cooler and walk in freezer door; rusty shelves in walk in cooler. repair or replace as needed. |
| 2016-04-20 |
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. utensils held in water below 135f. cdi - water changed out with 150f water. |
| 2016-01-27 |
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. utensils stored i water below 135f. water reheated and plastic pan switched ou |
| 2016-01-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored at three comp sink not in sanitizer. |
| 2016-01-27 |
45 |
4-501.11 maintain equipment in good repair. replace gaskets on walk in cooler and walk in freezer doors. |
| 2015-10-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. |
| 2015-10-22 |
45 |
4-501.11 maintain equipment in good repair. replace or repaint rusty shelves in walk in cooler. also, air temp in walk in freezer at 50f; heavy ice accumulation on condenser. cdi - pic placed a call for service and relocated food in freezer to walk in coo |
| 2015-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p brunswick stew holding below 135f in steam well. cdi - stew reheated to 165f+. |
| 2015-07-23 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris on wire shelving in walk in cooler. clean. |
| 2015-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p pulled pork in steam table and potato wedges in hot box holding below 135f - cdi - pulled pork reheated to 165f+; potato wedges placed on time as pic said potato wedges are usually disc |
| 2015-07-23 |
14 |
general comment4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket testing at 0 ppm chlorine; spray bottles were at correct concentration.. cdi - remade; verified via test strips. |
| 2015-07-23 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water supply turned off to handsink next to dish area due to leak. repair leak so hot water can be used to wash hands. vr - will return with in 10 days to verify correction. |
| 2014-08-13 |
39 |
general comment: 4-901.12 wiping cloths, air drying location - c. observed a wet wiping cloth being stored outside of sanitizing solution. cdi. |
| 2014-08-13 |
38 |
2-402.11 effectiveness-hair restraints - c. observed a food employee without a hair net or a beard net. cdi by instruction. |
| 2014-01-31 |
35 |
all foods available for self-service with two or more ingredients shall be labeled with a list of ingredients and potential food allergies. observed pastries available for self service without a list of ingredients. cdi by instruction. r. |
| 2014-01-31 |
38 |
all food employees must wear an effective hair restraint to prevent cross contamination of foods. observed a food employee without a hair restraint. |
| 2014-01-31 |
54 |
all employee beverages shall be stored in a designated area away from food preparation and food storage surfaces. observed an employee drink on the food prep table upon arrival. cdi- employee drink was removed and placed in a designated area. |
| 2013-11-21 |
35 |
all foods that are self service, if containing more than two ingregients, shall have a list of ingredients. observed cakes being sold for self service without a list of ingredients on the containers. cdi by instruction. |
| 2013-11-21 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-08-19 |
54 |
all employee beverages shall be stored in a designated area away from consumer foods. observed employee foods being stored above consumer goods in the walk in cooler. cdi by instruction. |
| 2013-08-19 |
47 |
all non-food contact surfaces shall be clean to sight and touch. observed build up on the shelving of the reach in cooler. |
| 2013-08-19 |
45 |
all equipment shall be maintained in a state of good repair. observed torn gaskets on the top shelf of the reach in hot box. |
| 2013-08-19 |
35 |
all single service consumer foods shall be labeled with all ingredients listed. observed pink lemonade pie without the listing of ingredients. cdi by instruction. |
| 2013-08-19 |
26 |
all chemical bottles shall be properly labeled. observed three spray bottles in the dry storage area without any labeling on the bottle. cdi by instruction. |
| 2013-08-19 |
1 |
an asni accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-06-06 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed no chemical name on the working bottle |
| 2013-06-06 |
14 |
food contact surfaces shall be clean to sight and touch. observed food debris on one of the scoops beisde the hot holding box. cdi- scoop was properly cleaned and sanitized. |
| 2013-06-06 |
39 |
wet wiping cloths shall be stored in sanitzing solution when not in use. observed two wet wiping cloths being stored on the food prep table. cdi by instruction. |
| 2013-03-27 |
1 |
must have a certified food protection manager on duty at all times during operation. observed pic not certified. cdi by instruction. |
| 2013-03-27 |
47 |
properly clean non-food contact surfaces including sides/area surrounding fryer and smoker under hood system and shelving in walk in cooler. observed with heavy grease and mold accumulation. |
| 2013-03-27 |
46 |
provide test strips for use in measuring concentration of sanitizer. observed no quat test strips available. |
| 2013-03-27 |
45 |
maintain all utensils in good repair to be smooth and easily cleanable. observed cracked yellow plastic lids; stained plastic containers; and knife with broken handle.replace broken/missing switch to lights for under hood system. lights unable to be tur |
| 2013-03-27 |
42 |
properly air dry all utensils before stacking tightly together. observed several red trays wet stacked. |
| 2013-03-27 |
39 |
once wet or soiled all wiping cloths must be stored in sanitizer in between use. observed cloths on counter. |
| 2013-03-27 |
21 |
all ready to eat; potentially hazardous foods in refrigeration for more than 24 hours must be properly labeled with the date opened/prepared or discard date. observed facility date marking coleslaw with the incorrect date. observed brunswick stew in wal |
| 2013-03-27 |
8 |
provide at least 100f hot water at hand sinks to facilitate proper handwashing procedure. observed hot water at all hand sinks including restrooms 81f. |
| 2013-03-27 |
2 |
provide and implement an employee health policy to address reportable symptoms and illnesses. pic had limited knowledge of reportable symptoms and illnesses. cdi by instruction; handout given. |
| 2012-12-31 |
42 |
allow containers to air dry before stacking in storage. observed metal pans wet stacked. |
| 2012-12-31 |
39 |
wiping cloths shall be stored between uses in sanitizer at approved concentration. observed damp cloth not in sanitizer. |
| 2012-12-31 |
45 |
repair splitting door gasket of walk-in cooler. |
| 2012-12-31 |
1 |
the person-in-charge shall be a certified food protection manager. observed pic not certified by an accredited program. |