| Violation Date |
Code |
Description |
| 2018-12-12 |
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 mac and cheese cooling in a deep plastic container in the walk in cooler w |
| 2018-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed bbq pork holding at 112f in the hot box next to smoker. cdi: pork reheated to 165f in oven. |
| 2018-09-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take outboxes stored with food contact surface facing up. cdi: take out boxes rotated to protect food contact surface. repeat. |
| 2018-09-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in back of house reading 0 ppm chlorine residual on test strips. machine had sufficient supply. verification required within 10 days to determine |
| 2018-06-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out boxes stored with food contact surface facing up. |
| 2018-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed lower portion of gaskets on both walk in coolers damaged and in need of replacement. |
| 2018-06-13 |
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 three sauce squeeze bottles and a spice shaker on cook line area with no labels. |
| 2018-06-13 |
54 |
6-303.11 intensity-lighting - c observed no lighting in storage unit behind facility. pic stated that lighting would be installed once facility's repairman is no longer indisposed. repeat. |
| 2018-06-13 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed old garbage bag spilled around dumpster pad attracting flies. ensure dumpster enclosure is clean and orderly. |
| 2018-03-06 |
54 |
6-303.11 intensity-lighting - c provide at least 10 foot candles of light in paper good storage containers. observed outside storage areas in need of lighting.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and |
| 2018-03-06 |
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. observed minor leak from ceiling near prep. table in kitchen. 6-501.114 discard items |
| 2018-03-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scored wooden cutting boards in use.4-501.11 maintain equipment in good repair. observed condensate leaking from the top of the walk |
| 2018-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried pickles being stored at room temperature above the flip top cooler (see chart). cdi- product discarded. |
| 2018-03-06 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed one plate of employee food and one employee beverage stored on a food prep. counter in the kitchen. |
| 2017-12-15 |
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 half chickens in the walk in not date marked. pic stated the items were cooked at 3pm yesterday and placed in the walk in to cool. |
| 2017-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- repeat- observed chemical bottles and dry cloths being stored in bar hand sink. cdi- items removed by pic. |
| 2017-12-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. -repeat-observed single use and single service items stored on the floor of the out door storage. also observed some of those boxesopene |
| 2017-12-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed fries, beans, and collards all in the walk in at 34-38f uncovered. |
| 2017-12-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easilyclean able .-repeat- observed card board tapped to a ceiling tile in the kitchen. there is also a rough and unfinished door molding at the kitch |
| 2017-12-15 |
54 |
6-303.11 intensity-lighting - c repeat- observed outside storage areas in need of lighting. provide at least 10 foot candles of light in paper good storage containers. |
| 2017-12-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacing or resurfacing do to deep cuts or grooves. when cutting boards get in this condition you can not |
| 2017-09-26 |
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 several employees wash hands and then turn the faucet off with their bare hands. this ac |
| 2017-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed cleaning bottles stored on the handsink near the bar. cdi- items moved. |
| 2017-09-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p- observed cooking utensils and pans ran through the 3-comp sink to fast. ehs observed employees splashing sanitizer on pans in att |
| 2017-09-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- observed pork shoulders at 160f which is in compliance with the food code. through conversation employee stated the wood fired |
| 2017-09-26 |
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- ehs observed 2 containers of pulled pork, pork shoulders, 3 sheet pans of wings, potato salad, and sausa |
| 2017-09-26 |
25 |
3-202.12 additives - p- observed a small container of curing salt and a bag of monohydrate dextro/dextrse without a recipe on how much is used in possible sausage perpetration. cdi- pic voluntarily discarded the items. |
| 2017-09-26 |
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 some working containers on the cookline in need of labeling. |
| 2017-09-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. -repeat- observed fresh produce stored on the floor of the walk in cooler. also observed bags of tea stored under water lines in front ser |
| 2017-09-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed two employee preparing food while one wearing a watch and the other a bracelet.2-402.11 use head coverings, beard guards and clothi |
| 2017-09-26 |
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 hush puppy mix. |
| 2017-09-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-repeat- observed single use and single service items stored on the floor of the out door storage. also observed some of those boxes open |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair.-repeat- observed ceiling damage to walk in. the walk in is functioning at 40f. outside freezer is out of service. facility is not using the unit for food storage. |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed handels of equipment in need of cleaning do to food/grease residue. observed bottoms of prep surfaces in need of cleaning do to food debris build u |
| 2017-09-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-repeat- observed two missing ceiling tiles in the kitchen. there is also a rough and unfinished door molding at the kitchens entranc |
| 2017-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed personal food items stored with retail foods. store personal items on a bottom shelf and labeled as employee items.6-303.11 intensity-li |
| 2017-09-26 |
39 |
3-304.14 wiping cloths, use limitation - c- observed dry wipping cloths on employees person. ensure wipping cloths or stored in sanitizer, free of debris, if wet. if dry, ensure the cloths are free of debris. |
| 2017-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed raw pork in the box stored on the cooler floor. pic moved items to an open shelf. |
| 2017-06-22 |
6 |
2-301.14 when to wash - p- ehs observed an employee enter the back door and attempted to work with dishware. cdi- ehs informed employee he must wash his hands after re-entering the kitchen. also the employee was told to wash his hands after conducting act |
| 2017-06-22 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed ceiling damage to walk in. the walk in is functioning at 40f. outside freezer is out of services. facility is not using the unit. |
| 2017-06-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed several single service items stored on the floor in the outside storage area. |
| 2017-06-22 |
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- ehs observed two water connections with a hoes attached to them in the kitchen without a backflow prevention device. a |
| 2017-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed dumpster doors and lids open during the inspection. ehs also observed a pest issue occurring. |
| 2017-06-22 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance.- observed several items in the back outside storage area in need of removing. 6-201.11 floors, walls and ceilings shall be designed, construc |
| 2017-03-15 |
8 |
6-301.14 post a handwash sign at each handsink. 0pts- observed waiter sink without a hand wash sign. pic was given a hand washing sign. |
| 2017-03-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. 0pts- observed blanched fries uncovered and at 42f in the walk in. once items reach 45f they should be covered. employee was instructed to cover items |
| 2017-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat 1.5pts- observed can opener and potato slicer with food debris build up. cdi- both items were moved to 3 comp sink to be cleaned. |
| 2017-03-15 |
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 1.5pts- observed two tubs of chicken wings not date marked. employee stated they were cooked yesterday and wings are cooked twice a week. cd |
| 2017-03-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed some shakers not labeled. |
| 2017-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed sausage at 128-133f and warmer set at 138f. employee stated the items were cooked less than an hour ago. cdi- employee brought item back to 167f and turned warmer to 145f |
| 2017-03-15 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed ceiling damage to walk in. the walk in is functioning at 38f. also observed shelving in walk in to start to rust. |
| 2017-03-15 |
49 |
5-205.15 maintain a plumbing system in good repair. -0pts- observed handsink near 3 comp sink leaking. |
| 2017-03-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. 0pts- observed no covered waste bin in shared restroom |
| 2017-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0pts- observed wet stacked pans. |
| 2016-11-28 |
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 back wall in need of cleaning. |
| 2016-11-28 |
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 service items that was stored outside in storage shed without a door to close and protect items. repeat. |
| 2016-11-28 |
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 mac and cheese cooling in deep plastic container. cdi split up on speed r |
| 2016-11-28 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soda nozzles and can opener that was soiled with debris. cdi opener moved to sink nozzles cleaned. |
| 2016-07-25 |
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 - repeat - chicken wings, whole pork, and pulled pork pans not labeled but cooked on saturday according to pic. dating shall occur when it i |
| 2016-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer coming out of dispenser into all buckets reading 0 ppm. cdi -repaired on site to read 200 ppm. |
| 2016-07-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- repeat - keep doors to dry storage sheds/units closed so as to prevent insects/rodents from entering these areas. observed single lids |
| 2016-07-25 |
45 |
4-501.11 maintain equipment in good repair. - repeat - observed rusting shelving and on lower portions of tables. some rusting spots on shelving. observed some leaking in walk in cooler monitor. hot holding box appears to be working continue to monitor bo |
| 2016-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed on back prep table. |
| 2016-07-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. - repeat - floor needs to be resealed and walls need to be resealed where no longer easily cleanable. / base boards missing inthrou |
| 2016-05-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - chicken (115f), ribs (120f), brisket 130f, sausage (108f) out of temperature compliance. cdi- items reheated. |
| 2016-05-11 |
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 cole slaw, pulled pork, chicken wings were not properly dated. cdi- all items dated during inspection. |
| 2016-05-11 |
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 - 0pts - when cooling on speed racks ensure that product is placed on top to ensur |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed sanitizer at 0 ppm in buckets. cdi- replaced. |
| 2016-05-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - 0 pts - observed continuous violation of hot holding and date marking. pic shall ensure that all rules in the 2009 nc food code are met at all times. this continuous |
| 2016-05-11 |
45 |
4-501.11 maintain equipment in good repair. - repeat - observed rusting shelving and on lower portions of tables. // assess hot holding box due to continuous temperature violations of product stored in unit. |
| 2016-05-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. - repeat - floor needs to be resealed and walls need to be resealed where no longer easily cleanable. / base boards missing in some |
| 2016-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- repeat - keep doors to dry storage sheds/units closed so as to prevent insects/rodents from entering these areas. observed single lids |
| 2016-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - chicken (115f) and ribs (120f) out of temperature compliance. cdi- items voluntarily discarded. |
| 2016-03-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. - repeat - floor needs to be resealed and walls need to be resealed where no longer easily cleanable. / base boards missing in. . / |
| 2016-03-09 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - lower portions of prep tables beginning to rust. assess and repair/replace.new smoker installed. ensure that smoker meets all fire codes. |
| 2016-03-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- repeat - keep doors to dry storage sheds/units closed so as to prevent insects/rodents from entering these areas. observed single lids |
| 2016-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed wet cloth towels on prep surfaces. |
| 2016-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - whole hog stored on sheet trays on the floor. cdi- placed on rackhog purchased from buckhead beef. |
| 2016-03-09 |
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 cole slaw, pulled pork, brisket, and red slaw were not properly dated. cdi- pic discarded pulled pork and brisket. other items da |
| 2016-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - batter with butter milk read 60f. cdi- product discarded. |
| 2015-12-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - a box of raw shell eggs stored over several rte sauces and cheeses. cdi- eggs moved to lower shelving. |
| 2015-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - pulled pork in hot box read 127-133f. cdi- items were reheated to 165f.hot holding of these items has been a continuous violation for the past inspections. different methods |
| 2015-12-16 |
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 - repeat - greens and several portions of cooked meats not dated. cdi- pic dated items. |
| 2015-12-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed employee cutting potatoes without washing. cdi- potatoes discarded and all future potatoes washed. |
| 2015-12-16 |
42 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- repeat - keep doors to dry storage sheds/units closed so as to prevent insects/rodents from entering these areas. observed single lids |
| 2015-12-16 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - lower portions of prep tables beginning to rust. assess and repair/replace. |
| 2015-12-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. - 0 pts - floor needs to be resealed and walls need to be resealed where no longer easily cleanable. / base boards missing in some |
| 2015-08-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - 0 pts - floor needs to be resealed and walls need to be resealed where no longer easily cleanable. / base boards missing in some a |
| 2015-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in shelving of walk in cooler. |
| 2015-08-12 |
42 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- 0 pts - keep doors to dry storage sheds/units closed so as to prevent insects/rodents from entering these areas. observed single serv |
| 2015-08-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0pts - one employee observed portioning cole slaw with no hair restraint. |
| 2015-08-12 |
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 - brunswick stew and several portions of cooked meats not dated. cdi- pic dated items and brunswick stew was discarded. 3-501.18 discard the |
| 2015-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - pulled pork on the line read 120-124f. pulled pork in hot box read 130-147f. cdi- items were reheated to 165f. hot holding of these items has been a continuous violation for |
| 2015-04-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts- raw eggs stored over produce. cdi- raw eggs moved to lower shelf. |
| 2015-04-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - a large pan of chopped bbq (103-150f) and ribs (119f) were out of temperature compliance. cdi- items were reheated. |
| 2015-04-27 |
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 - repeat - several pans of pork, ribs, one pan of chicken, and one pan of chicken wings were not dated. pic stated that all product was cook |
| 2015-04-27 |
27 |
3-502.11 obtain a variance for specialized processes.-pf - repeat - establishment is currently trying to make their own hot sauce by: cooking peppers, drying them for 2 days, blending peppers, and adding them to vinegar/oil. pic states that these products |
| 2015-04-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - boxes of food and ice were stored on the floor in freezer. cdi- all items were picked off the floor. |
| 2015-04-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - lips of cups stored near register were exposed. cdi- plastic covering were placed higher to cover lip of cups. |
| 2015-04-27 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - lower portions of prep tables are beginning to rust making them not easily cleanable. consider replacing |
| 2015-04-27 |
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. - 0 pts - minor wall cleaning needed under and around 3 c |
| 2015-04-27 |
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. - 0 pts - scoop handles stored in two containers stored in direct contact with f |
| 2014-12-30 |
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 in the walk in cooler a container of brunswick stew not date marked. cdi- per food employee stew was prepared 4 days ago. food e |
| 2014-12-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic was not certified as a food protection manager (cfpm). no cfpm was present during start of inspection. |
| 2014-12-30 |
4 |
2-201.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on middle shelf of clean dishware rack among clean dish items. cdi- discarded |
| 2014-12-30 |
6 |
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 observed an employee come into kitchen from outside and proceed to remo |
| 2014-12-30 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed in the walk in cooler a container of pickled jalapenos dated 10/21. per a food employee the jalapenos were pickled in-house. cdi- voluntary discarded during inspection. the ehs will lea |
| 2014-12-30 |
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 in the walk in cooler a tub of collard greens and a large container of m |
| 2014-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed in the walk in cooler a bag of onions and a box of meat stored on the floor.cdi- items removed from floor during inspection. |
| 2014-12-30 |
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 in the walk in freezer an opened box of glassware stored on the floor. |
| 2014-12-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed in the outdoor storage building two boxes of single use items stored on the floor. |
| 2014-12-30 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed no documentation (application or letter of approval) for the specialized process of in-house pickling. refer to comment noted for #27. |
| 2014-09-11 |
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 (2) chopped pork containers with tight wrapping. one pan was large. foods |
| 2014-09-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed large chip missing out of floor at back door. floor needs to be resealed and walls need to be resealed where no longer easi |
| 2014-09-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster doors left open. |
| 2014-09-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. keep doors to dry storage sheds/units closed so as to preventinsects/rodents from entering these areas. observed single service cups, et |
| 2014-09-11 |
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 numerous scoops stored in water at room temperature. removed scoops and |
| 2014-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of flies outside back door and some in the back of the kitchen. clean the outside area of excess debris and monitor pests. |
| 2014-09-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chopped pork holding at 125f in steam well. pic pulled, reheated in oven to over 200f. |
| 2014-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 2 buckets of sanitizer below 200ppm quat. pic refilled buckets to 200ppm quat. |
| 2014-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tripe stored over cooked pork knuckles in walkin freezer. rearranged. |
| 2014-08-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed all buckets of sanitizer at 0-100ppm quat. staff refilled all to 200ppm quat. |
| 2014-08-29 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf rear hand sink near back door has no hot water. temping at 89f. repair. return visit required. |
| 2014-08-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 2 employees don gloves without first washing hands. corrected through education.2-301.14 wash hands after activities that contaminate them.-p observed employee enter kitchen f |
| 2014-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p.observed ribs and chicken holding at 121f and brisket holding at 127f in hot hold unit. all were placed in oven to reheat. observed chicken reach temperature above 165f. other items wer |
| 2014-08-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified manager on site. |
| 2014-08-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink cup on prep table next to prep unit and observed employee drink from cup at this unit. employee discarded immediately and without prompting. |
| 2014-08-29 |
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 beans, greens and slaw unmarked. staff was directed to mark during inspection. 3-501.18 discard the food requiring date labels o |
| 2014-08-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of fries on the floor in the walkin freezer. moved to shelving. |
| 2014-08-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed large bag of tea jugs on the floor in the walkin freezer. moved to shelving. keep doors to dry storage sheds/units closed so as |
| 2014-08-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on front prep unit with deep dark etches. |
| 2014-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on shelving in walkin cooler. clean. |
| 2014-08-29 |
53 |
.floor repair needed at back door. wall repair needed on cinderblocks that are broken. |
| 2014-08-29 |
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 chopped bbq stored in 2 large metal containers in walkin cooler topped wit |
| 2013-12-30 |
31 |
3-501.15 cooling methods. foods should be cooled in shallow pans, separating food into smaller or thinner portions, or using rapid cooling equipment. observed facility cooling food in big batch plastic containers. cdi placed macaroni into sheet pans to in |
| 2013-12-30 |
46 |
4-302.14 sanitizing solutions, testing devices. a test |
| 2013-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipment. equipment shall be maintained in good repair. observed sanitizer dispenser in three compartment sink not working. |
| 2013-12-30 |
39 |
3-304.14 wiping cloths, use limitation. wet wiping cloths should be kept in a chemical sanitizer or removed for laundering. observed wet wiping cloths placed on tables and prep tops throughout kitchen. |
| 2013-12-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods for hot holding should be held at 135f and above. observed macaroni and cheese and baked beans at 107f and 114f. cdi food placed in the oven |
| 2013-12-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. chlorine chemical sanitizer should be at a range of 50-200ppm. observed chemical sanitizer in kitchen at 10ppm. cdi by making manual |
| 2013-12-30 |
13 |
3-304.15 (a) gloves, use limitation. gloves shall be used for one task then discarded during interruption of operation. observed employee use gloves for food prep then go into walk in cooler to handle raw meet. |
| 2013-12-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handwashing sinks shall be maintained so that it is accessible at all times for employees. handwashing sinks may not be used for purposes other than handwashing. observed a bucket, wet wiping cl |
| 2013-12-30 |
6 |
2-301.14 when to wash. handwashing shall occur between donning gloves. observed a few employees change gloves without handwashing. cdi by instruction and employees washing hands. |
| 2013-05-17 |
14 |
all sanitizer in the facility measured at 0 ppm including buckets and at the sink. facility is to make sanitizer manually until dispenser is repaired. |
| 2013-05-17 |
20 |
maintain cold foods at 45f or below. observed 2 prep coolers holding tcs foods at 50-60f including pimento cheese; cooked chicken; cut tomato; heavy cream; buttermilk; sliced cheese; ect. |
| 2013-05-17 |
26 |
label all working containers of chemicals with their common name. observed an unlabled chemical spray bottle. cdi. |
| 2013-05-17 |
34 |
both prep cooler which were out of temperature did not have thermometers. provide ambient air thermometers for these. |
| 2013-05-17 |
36 |
maintain premisis free of insects. observed a few flies in the kitchen. |
| 2013-05-17 |
39 |
observed wet wiping cloths stored on cutting boards and other surfaces. store wiping cloths in sanitizer between uses. |
| 2013-05-17 |
45 |
cutting board by the cook line is starting to develop deep groves. replace/repair |
| 2013-02-18 |
53 |
maintain floors; walls and wall bases routinely cleaned to preclude residue build up. observed need for better clean in corners; under and behind equipment. |
| 2013-02-18 |
47 |
nonfood-contact surfaces shall be cleaned adequately and frequently to preclude residue buildup. observed residue build up on seams; corners and difficult to reach surfaces. provide close attention to handles where hands visit frequently; wire shelving. |
| 2013-02-18 |
43 |
advised to properly invert lids just as other items are inverted. |
| 2013-02-18 |
39 |
advised that wiping cloth buckets must be stored off floor. |
| 2013-02-18 |
37 |
in walk-in cooler; cover stored food. if uncovered or vented during cooling process; then must protect from overhead contamination or adulteration. observed product uncovered on speed racks. advised to consider keeping a blank pan on very top slot on r |
| 2013-02-18 |
19 |
hot-held; potentially hazardous (time/temperature control for safety)foods must be held at or above 135f. observed mac & cheese held at 125f. advised to keep a lid on open hole on steam table to prevent escape of steam/heat. mac & cheese reaheated duri |
| 2013-02-18 |
8 |
handwashing sinks must be supplied with hand cleanser at all times of operation. observed soap not dispensed at handwash in back room. |
| 2013-02-18 |
8 |
all handwashing sinks must be suplied with clean; single-use towels for users. observed handtowels not dispensed at back room handwash. |
| 2012-10-18 |
26 |
observed chemical stored in unlabeled spray bottle. corrected. |
| 2012-10-18 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2012-10-18 |
37 |
store food at least 6 inches above floor. observed ice stored on floor in walk-in cooler. do not store food in situation where exposed to adulteration or contamination. observed water/condensation dripping onto food storage in walk-in cooler. advised |
| 2012-10-18 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-10-18 |
8 |
maintain handwashes in proper repair at all times. observed one handwash with hot water knob not operating properly. |
| 2012-10-18 |
52 |
observed more frequent pick up of garbage may be neccesary. advised that cardboard receptacle may be needed so garbage receptacle is not overloaded. |
| 2012-10-18 |
53 |
floors shall be sloped to drains for cleanability. observed water puddles on floor near water heater; and in walk-in cooler. |
| 2012-10-18 |
53 |
clean floor ar required frequency to prevent residue buildup. observed necessity to clean more frequently in corners; at wall bases and underneath/behind equipment. |
| 2012-10-18 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-10-18 |
8 |
handwash must be supplied with soap. observed one sink not supplied with soap. |