| Violation Date |
Code |
Description |
| 2019-01-03 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2019-01-03 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employees without hair restraint. |
| 2019-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed multiple items in the temperature danger zone. cdi - discarded product. advised to turn up equipment to hold at 135f or above. |
| 2019-01-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the front handsink. cdi - pic provided papertowels at the handsink. |
| 2019-01-03 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed bare hand contacting at the fry station. food employee filling up fries in the single |
| 2018-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed hot foods stored in the temperature danger zone. refer to temperature chart. cdi - educated employee about proper hot holding temperatures. ehs suggested tim |
| 2018-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the flip top in the temperature danger zone. refer to temperature chart. cdi - educated to keep food at 45f or less. voluntarily discarded. |
| 2018-10-09 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. advised to put on hair restraint. |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets. observed standing water in reach in unit. advised to repair equipment. |
| 2018-10-09 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed no quat test strips in facility. vr |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-09 |
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. o6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispen |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-26 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed sanitizer buckets below 200 ppm. refer to quat sanitizer chemical label; |
| 2018-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac n cheese in the temperature danger zone. refer to temperature chart. cdi - discarded product. educated pic about proper hot holding temperatures. |
| 2018-06-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the back handsink. cdi - provided papertowels to the handsink. |
| 2017-11-03 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink in the back of the kitchen blocked by a piece of equipment. cdi - relocated equipment to make handsink accessible. |
| 2017-11-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket below 100 ppm. advised to switch buckets out more often to retain pr |
| 2017-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed flies in the kitchen. advised to hang fly tape underneath sinks to prevent contamination and reduce amount of active flies in kitchen. |
| 2017-11-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed the grout missing between the tiles in the back of the kitchen creating a difficult cleaning environment. 6-501.11 floor |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-03 |
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 the soap dispenser at the back handsink in disrepair. observed the papertowel |
| 2017-08-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-03 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a proper hair restraint. employee wearing routine bojangles visor, but employee has |
| 2017-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the back of the kitchen where the canned good are and biscuit station is; 3 sheet pans full of exposed biscuits are stored back there. observed dead cockroach b |
| 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 facility is not properly f |
| 2017-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed chicken tenders and roasted chicken out of temperature. refer to temperature chart. cdi - advised to use thermometers more often. fill more water in the well |
| 2017-05-04 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed all quat sanitizer buckets at 50 ppm and below. advised to switch solution more often. 3-3 |
| 2017-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roasted chicken below 135f in hot holding container. refer to temperature chart. cdi - advised to discard product. |
| 2017-05-04 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed 3 comp sink piping leaking at pipe joint. advised to repair. |
| 2017-05-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2017-01-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2017-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on storage rack. advised to separate containers to allow things to air dry. |
| 2017-01-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.o |
| 2017-01-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation observed sausage in steam well below 135f. product in temperature danger zone; refer to temperature chart. cdi - advised to fill up more water in steam well. advised t |
| 2017-01-04 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation observed debris build up in the ice machine. advised to clean more often. |
| 2017-01-04 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager onsite upon arriva |
| 2016-09-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage holding < 135 f in steam wells. cdi- item was re-heated to above 165 f (see temp chart). |
| 2016-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items, including but not limited to; butter, pooled eggs, slaw, sliced cheese, cut lettuce, shredded cheese, milk and shredded pork above 45 f (see temp chart for locat |
| 2016-09-22 |
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 no time stamp on blanched f |
| 2016-09-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy black microbial build up in ice machine. clean. |
| 2016-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets throughout kitchen. repair. observed walk in cooler not holding 45 f or below (see temp chart). cdi- technician was called and arrived on site before end of inspection. technician stated t |
| 2016-09-22 |
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 build up on flooring throughout kitchen includin |
| 2016-09-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer present in walk in cooler and exterior thermometer was not operational. provide thermometer or repair external thermometer. |
| 2016-05-25 |
47 |
general comment 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 and in the gaskets. |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 48f. pic is not using the cooler until it is repaired. verification required 6/3/2016 |
| 2016-05-25 |
22 |
general comment 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 - time on the fries |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sliced cheese, shredded cheese, lettuce and tomatoes above 45f in the prep top. cdi - items were voluntarily discarded. ambient air temperature of the prep unit was 48f. pic i |
| 2016-05-25 |
8 |
general comment 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the sink in the kitchen. cdi - paper towels were provided. |
| 2016-05-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. 3 others have their certification but they were not present during the inspection. |
| 2016-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles. repeat |
| 2015-08-17 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean on drying rack with food debris. cdi-taken to be re-washed.4-602.11 equipment such as ice bins and beverage dispensing |
| 2015-08-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items on steam table and heat lamps under 135f such as sausage gravy, bo rounds, and grilled chicken. cdi-sausage gravy and bo rounds discarded. chicken reheated to 165 |
| 2015-08-17 |
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 sliced cheese using tphc bu |
| 2015-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested together on drying rack. |
| 2015-08-17 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. cleaning and tidying up of outside storage building needed. observed litter and debris which may provide a harborage for pests. |
| 2015-04-29 |
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 and build-up on floors in various areas in |
| 2015-04-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed large tea containers wet stacked on drainboard of 3 compartment sink. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 |
| 2015-04-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet and dry wiping cloths that were visibly soiled stored in contact with food contact surfaces and single service items. - |
| 2015-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed front line hot well not working properly. heating element observed out. all hot foods being held in adjacent hot well. repair request already submitted for unit. |
| 2015-01-05 |
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 containers of slaw at front reach-in cooler not date marked. cdi - by date marking during inspection. |
| 2015-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken tenders under warmer at 119f. cdi - by discarding. |
| 2015-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sweet tea nozzles at drive thru window with build-up. observed unsweet tea nozzles at customer area with build-up. cdi - by cleaning nozzles during i |
| 2014-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods stored inside the sandwich prep cooler above 47f, including but not limited to: sliced cheese, shreded cheese, ready to eat lettuce and sliced tomatoes (see temperature |
| 2014-09-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing an orange bracelet while preparing food. |
| 2014-09-30 |
45 |
4-501.11 maintain equipment in good repair.observed the sandwich prep cooler in disrepair (repeat x 2). |
| 2014-09-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cup front line dispenser on the front counter does not protect cups from customer contamination. provide in plastic sleeves. |
| 2014-05-13 |
54 |
6-202.12 heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. observed bad leak in kitchen coming |
| 2014-05-13 |
45 |
4-501.11 maintain equipment in good repair. observed small reach-in sandwich prep cooler still in disrepair. manager reported that this morning when cooler was plugged in it made a loud noise. currently all food is stored on ice. temperature is maintained |
| 2014-05-13 |
4 |
2-401.11 properly store employee beverages properly to prevent contamination. observed uncovered employee beverage stored on shelf above biscuit prep station. cdi, drink discarded. observed another employee beverage stored on shelf of walk-in cooler next |
| 2014-05-13 |
2 |
2-201.11 (a), (b), (c), & (e) a food employee shall report to the person in charge if any of the symptoms of exclusions or restrictions are experienced. observed employee report upset stomach. upon further questioning the employee report having diarrhea |
| 2013-12-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed personal drink and personal items stored improperly in kitchen by food items and single service items. designated an area for personal belongings such as coats, |
| 2013-12-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed flip top cooler next to hot hold line in kitchen in disrepair. currently food is on ice bath inside flip top cooler at 45f/below. bottom of flip top cooler is not being used. cooler was in |
| 2013-12-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed quat sanitizer at utensil washing sink and buckets at 0ppm. cdi, corrected to proper concentration and refilled by mgr. |
| 2013-09-09 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. ensure facility has an approved employee health policy for reportable illnesses & symptoms. observed incomplete knowledge of employee health policy |
| 2013-09-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed boxes of single service items stored on the floor at back storage room. |
| 2013-09-09 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed reach-in prep cooler not working. needs repair. cooler currently not in use and all items have been moved to walk-in cooler and stored on ice. observed torn gasket on 2 door stand-up freezer. |
| 2013-06-06 |
54 |
observed 2 lights out under hood system @ deep fryers. |
| 2013-06-06 |
21 |
all ready-to-eat potentially hazardous foods must be date marked with date prepared or date seal was broken on packaged products. observed open bag of green leaf lettuce and prepared salads without proper date mark. cdi by date marking and instruction. |
| 2013-06-06 |
2 |
person-in-charge (pic) must exhibit knowleadge in relation to employee health policy and food code requirements. cdi by instruction. |
| 2013-06-06 |
1 |
person-in-charge must be food safety certified and provide proof of certification. |
| 2012-10-25 |
26 |
observed opened wall mounted box of first aid supplies located above opened case of bagged icing stored on dunnage rack beneath. individual bags of icing were not open. corrected by instruction. see 7-208.11. |
| 2012-10-25 |
38 |
observed food employee working without gloves on over her polished fingernails. corrected by instruction and gloving. see 2-302.11. |
| 2012-10-25 |
22 |
observed blanched fries being held properly but time was not recorded on side of pan or anywhere else. written procedure directs that time of discard be recorded on side of pan. corrected by properly labeling when fry cook was asked for time. 8 minutes ha |
| 2012-10-25 |
45 |
observed cracked ice scoop.. replace promptly. observed worn racks in several areas. these racks are no longer smooth and easily cleanable. |
| 2012-10-25 |
39 |
observed two sanitizer buckets stored on the floor. buckets must be labeled and stored off the floor. see 3-304.14. |
| 2012-10-25 |
1 |
observed pic without certification. corrected by instruction. see 2-102.12. |