| Violation Date |
Code |
Description |
| 2018-11-06 |
53 |
repeat violation 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 cleaning needed on the wall b |
| 2018-11-06 |
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 general cleaning needed throughout the kitchen on the outside of equipment. |
| 2018-11-06 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler, freezer and the fish prep unit. replace gaskets. observed rusty shelves in the walk in cooler; replace shelving and do not spray paint. |
| 2018-11-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle of bleach labeled as water. cdi - label was corrected.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observ |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken wings, rice and ox tail on the counter above 45f. cdi - the chicken wings were voluntarily discarded and the rice and ox tail started to be reheated for hot holding; s |
| 2018-06-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottled beverage stored in ice used in food products. ice used in such a manner is considered a food product, and beverages may not be stored within |
| 2018-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one knife stored as clean in the dish area with food debris present on the handle/base of the knife blade. items must be be thoroughly cleaned during |
| 2018-06-05 |
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 facility was observed to not be accurately recording freeze/thaw times. no points deducted for this violation as no violation occurred. fac |
| 2018-06-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed food products stored on the floor of the kitchen area and walk in freezer. |
| 2018-06-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach chemical spray bottle not labelled in the dish area. item relabelled during inspection. |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal containers in the clean dish area. utensils must be air dried to prevent a moist environmnent in which pathogenic organisms may grow. |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build up on the sides of cooking equipment in the kitchen area. |
| 2018-06-05 |
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 floor and wall damage in areas around doors/entry ways into the kitchen. obse |
| 2018-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths left on prep tables/metal tables in the rear areas. items must be kept in a sanitizer solution between uses. |
| 2018-03-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed several walls peeling or damaged needing repair including several holes in wall |
| 2018-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler racks have badly peeled and rusted. |
| 2018-03-22 |
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 large deep tub of gravy at 58 degrees cooling approx. 3 hrs according to p |
| 2018-03-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at kitchen handsink. towel dispenser was broken. cdi- pic replaced towel dispenser during inspection. |
| 2018-03-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed worker storing personal partially eaten food on prep table. cdi- employee moved food to dining room. table cleaned. |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed drink cooler holding tcs foods such as noodles, cole slaw, cheese, cooked pork, etc. at 53 degrees. appears cooler had frozen over and not operating properly, inside thermometer |
| 2017-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger stored above pre-cooked turkey in walk in cooler. cdi- food arranged by final cook temperature. |
| 2017-12-21 |
33 |
3-501.13 use approved thawing methods. observed 3 turkey thawing in large pot of water, water not running. cdi- turkey moved to walk in cooler to properly thaw. |
| 2017-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large pot of raw turkeys thawing on the floor. cdi- pot stored up off the floor. |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler racks have peeled and rusted. beverage cooler not cold holding properly and is leaking condensate water on top of food tubs, needs repair or replacing. torn gaskets on fish reach in coole |
| 2017-12-21 |
47 |
-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walls of walk in cooler with food build up needing cleaning. |
| 2017-12-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed several walls peeling or damaged needing repair including several holes in wall |
| 2017-09-21 |
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 walls needing peeling or damaged neeidng repair including several hole |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of cooking equipment neeidng cleaning of build up. observed walls of walk in cooler with some mold growth and food build up needing cleanin |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed many cooler racks have peeled and rusted. observed spatula handle heat damaged, needing replacing. beverage cooler has missing drain tube, leaking condensate water into a pan, needs repair. torn gaskets |
| 2017-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several instances of foods stored on the floor including: tubs of raw meats on floor of walk in freezer, large pot of collards st |
| 2017-09-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles and containers of various chemicals not labeled. cdi- chemicals labeled. |
| 2017-09-21 |
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 nearly all date marked required tcs foods originally frozen and thawed in walk in cooler either 24 hrs ago or thawed today to be ke |
| 2017-09-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods in hot box at 80-110 degrees, foods had been in hot box approx. 1 hr awaiting reheating. hot box is for hot holding hot foods, not for reheating or storing out of |
| 2017-06-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed produce in boxes stored above ready to eat foods in walk in cooler. cdi - pic relocated all unwashed produce properly. 3-302.11(a)(4) protect food in storage using covere |
| 2017-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed one of two sanitizer buckets with chlorine sanitizer measuring under 50 ppm. cdi - bucket remade to 100-200 ppm free chlorine. 4-601.11(a) equipment food contact surfaces and utensils sh |
| 2017-06-28 |
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 tcs foods without date marking - mashed potatoes, cooked corn, cooked ribs, cooked butterbeans, cut lettuce, cooked dress |
| 2017-06-28 |
33 |
3-501.13 use approved thawing methods. observed pan of cooked oxtails stored in walk in cooler and measuring 52f while all other items measured closer to 40f. pic investigated and discovered that employee had taken pan out of freezer at about noon and had |
| 2017-06-28 |
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 a few working containers of food unlabeled - liquid margarine, seasoning, shakers of seasonings, bottle of water. all wer |
| 2017-06-28 |
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 dusty buildup on walls above prep sink and ceili |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non food contact surfaces of equipment very heavily soiled with food debris and black build up - cooler racks, ceiling walls and floors of walk in c |
| 2017-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid and broken lid on dumpster. observed open side door on dumpster and cardboard dumpster. 5-501.114 ensure drain plug on dumpsters, waste con |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed many cooler racks have peeled and rusted. observed wire mesh strainer with large tear (voluntarily discarded). 4-205.10 food equipment, certification and classification - c. food equipment shall be used |
| 2017-03-22 |
19 |
. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken being held in fryer basket without temperature control at 115 degrees awaiting re-heating. cdi- chicken re-fried above 165 and served. |
| 2017-03-22 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed mashed potatoes cooling since last night at 53 degrees in walk in cooler. cdi- pic voluntarily disposed of mashed potatoes. |
| 2017-03-22 |
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 foods actively cooling in deep and sealed pans or food tubs. cdi- foods mo |
| 2017-03-22 |
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 a few foods made and/ or thawed over 24 hrs ago that had in-accurate date marking and items that were not date marked with a date o |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. racks in fish reach in cooler are badly peeling, not cleanable. need replacing. |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several areas of kitchen, outsides of equipment, fryers, inside coolers, walk in walls, that all need better cleaning. |
| 2017-03-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a few boxes of food on floor of walk in freezer and bags of dry goods stored on floor of back storage room. cdi- items stored off |
| 2016-12-30 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation observed l |
| 2016-12-30 |
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 sanitizer buckets at 0 ppm. cdi - refilled buckets with the proper solution. 3-304.14(e) st |
| 2016-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. repeat violation observed product on the floor in the walkin cooler; advised to store food on the racks. |
| 2016-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tongs from the night before still dirty with dried food debris on the food contact surfaces. cdi - brought the tongs to the dish pit. |
| 2016-12-30 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink basin filled with sponges and other cleaning items. |
| 2016-12-30 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontamin |
| 2016-12-30 |
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 manger on site for the fir |
| 2016-08-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food throughout facility not properly covered or in covered containers; in reach-in, walk-in freezer and dry storage room. repeat violation. |
| 2016-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris. cdi ice machine cleaned. |
| 2016-08-18 |
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 items throughout facility in need of date mark; mash pot, cabbage, hard boiled eggs, beans, potato salad.3-501.18 discard the food |
| 2016-08-18 |
33 |
3-501.13 use approved thawing methods. observed two containers of chicken thawing in standing water. cdi one container of chicken was placed back in walk-in, other container placed under cold running water. |
| 2016-08-18 |
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 working containers of spices and breadings not labeled. |
| 2016-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of cornbread, fries, and turkey wings stored on floor. repeat violation. |
| 2016-08-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of wet wiping cloths in sanitizer at 0ppm. cdi chlorine added and tested at proper concentration. |
| 2016-08-18 |
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 in-use utensils stored in standing cold water. |
| 2016-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. obesrved split gasket on fish reach-in cooler. |
| 2016-08-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet leaking at prep sink. |
| 2016-08-18 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unused equipment stored outside and near backdoor. repeat violation. |
| 2016-08-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a wrist watch. observed prep employee wearing a bracelet. |
| 2016-04-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two buckets of sanitizer stored directly on floor. |
| 2016-04-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employe beverages stored on prep surfaces, one beverage uncovered. cdi beverages properly stored. |
| 2016-04-18 |
13 |
. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed grits, waffle mix, salt and breading mix not properly covered. cdi food wrapped.3-304.11 food shall only contact surfaces of properly cleaned and |
| 2016-04-18 |
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 ribs, turkey neck, ox tail, baked chicken, gravy, potato salad and slaw not date marked. cdi items labeled. |
| 2016-04-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two buckets of sanitizers not labeled. cdi buckets labeled. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one |
| 2016-04-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed curry chicken, hush puppies, corn and fish on floor in walk-in cooler and freezer. |
| 2016-04-18 |
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 tongs stored on oven door. |
| 2016-04-18 |
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 floors and walls collecting food and grease deb |
| 2016-04-18 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. stickers in direct con |
| 2016-04-18 |
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 throughout facility collecting food debris; gasket, shelves, glass front cooler, walk-in cooler floor, etc. |
| 2016-04-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed heavy leak at handsink in restroom. |
| 2016-04-18 |
54 |
4-204.11 ventilation hood systems, drip prevention - c. observed heavy grease residue collecting on hood system above cooking equipment.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by du |
| 2016-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-01-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. observed sliding glass cooler bottom rusted. |
| 2016-01-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer greater than 200ppm. cdi sanitizer diluted to proper concentration. |
| 2016-01-21 |
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 chili in sliding glass cooler dated 1/8. chili should have been discarded 1/12/16. cdi item |
| 2016-01-21 |
20 |
do 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed broccoli casseroli holding on prep table. see temperature chart for temperature observation. broccoli casseroli was placed in microwave to rapidly heat. rechecked above 1 |
| 2016-01-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black debris. |
| 2016-01-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stoved on shelf above prep table. cdi beverage discarded. |
| 2015-12-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black debris. |
| 2015-12-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed mash potatoes, seafood soup, blackeye peas, squash, broccoli casseroli, mac n cheese and beans prepared yesterday all items |
| 2015-12-17 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed bread and lettuce stored under ceiling leak. cdi items voluntarily discarded. observed cornbread stored uncovered overnight. cdi cornbread covere |
| 2015-12-17 |
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 mash potatoes, seafood soup, blackeye peas, squash, broccoli casseroli, m |
| 2015-12-17 |
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 employees washings hands with cold water for less than 15 seconds. cdi by instruction. |
| 2015-12-17 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water not provided at handsink in prep area of kitchen. verification required.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several met |
| 2015-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed turkey and chicken breast stored on floor in walk-in cooler. |
| 2015-12-17 |
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 chicken, mac n cheese, broccoli casseroli, beef ribs, pepper steak, chitlins, beans, potato salad, etc not date marked. cdi pic b |
| 2015-12-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. observed single service articles stored on soiled shelves. |
| 2015-12-17 |
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 clean utensils and equipment stored in soiled plastic containers throughout facility. repeat violation. |
| 2015-12-17 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several containers. 4-205.10 ensure |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves, gaskets, cooler bottoms, tracks of cooler doors, cooler handles, etc collecting heavy food residue. |
| 2015-12-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water knob on handwashing sink broken. |
| 2015-12-17 |
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 ceiling tile missing above prep table. repeat violation.6-502.12 floors, wal |
| 2015-12-17 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed intake near prep table collecting heavy dust and debris.4-204.11 ventilation hood systems, drip pr |
| 2015-08-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed only handsink in kitchen blocked by 2 cans and cake plate container. cdi items moved. |
| 2015-08-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener soiled. cdi can opener moved to dish area. |
| 2015-08-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed green beans dated as prepared yesterday 8/26. two containers of green beans were above 45f. pic stated green beans |
| 2015-08-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and squash holding out of temperature control. see temperature chart for temperature observations. cdi rice was placed in warmer to be reheated above 165f. squash was |
| 2015-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed watermelon and plantains out of temperature control above 45f. see temperature chart for temperature observations. cdi watermelon was placed in walk-in to rapidly cool. pla |
| 2015-08-27 |
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 observed potato salad, slaw and oxtail not date marked. cdi items labeled.3-501.18 discard the food requiring date labels once time/temper |
| 2015-08-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies and fruit flies in facility. |
| 2015-08-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cans of food stored directly on floor in dry storage room. |
| 2015-08-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored directly on floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use clo |
| 2015-08-27 |
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 utensils and lids stored in soiled plastic containers. |
| 2015-08-27 |
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 stored directly on floor in dry storage room. |
| 2015-08-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed meat injector with blue tape. 4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility. observed split gasket on prep reach-in cooler. |
| 2015-08-27 |
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 throughout facility in need of cleaning; equipment, shelves, tables, etc. |
| 2015-08-27 |
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. observed floors collecting food and grease residue under |
| 2015-08-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep table upon entry.6-501.14 change the filters and clean the intake and exhaust air ducts so they are |
| 2015-04-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved an employee handling raw chicken with gloves on and then changed gloves to handle raw fish without washing hands. employee stopped to wash hands today.work with employees on turning o |
| 2015-04-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved lima beans, black eyed peas, and pintos cooled over night that still had not reached 45f or less. products discarded today. |
| 2015-04-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved green beans, broccoli, baked beans, and mac&cheese not date marked in the walk in today. back dated today to correct.observed pig k |
| 2015-04-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of degreasor and a bottle of bleach not labeled today- labeled by pic to correct. |
| 2015-04-16 |
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 multiple types of beans cooling in deep portions inside of tightly covered |
| 2015-04-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today. |
| 2015-04-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on make table, glass reach in, fryers, hood and sprayers as well.be sure to scrape off stickers that are onthe outside of containers before |
| 2015-04-16 |
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 soiled airdrying racks today above sinks.observed a bag of clean linens stored on the floor today- picked up during inspe |
| 2015-04-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed build up on racks used to store togo plates. |
| 2015-04-16 |
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.clean floors near edges of walls, corners, and under ice machine. |
| 2015-04-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed potatoes stored on the floor today- picked up during inspection. |
| 2014-12-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed a gloved employee handle raw chicken, discard gloves, and donn another pair of gloves before handling a togo container. employee stopped to wash hands before donning a new pai |
| 2014-12-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw bacon stored in the same container as raw ground beef today. food put into separate containers today to correct. |
| 2014-12-02 |
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 foods cooling in deep portions, tightly covered, and only with ice on the |
| 2014-12-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open hotdogs not date marked- dated during inspection today. |
| 2014-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed clothe towels stored in hot water today. changed to sanitizer to correct.discussed with pic the need to change out sanitizer frequently along with other ideas to lengthen the life o |
| 2014-12-02 |
54 |
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 floors(especially around edges and under equipment) |
| 2014-12-02 |
37 |
protect food from contamination sources not specifically noted by code. observed open breader in the back that needs to be stored in a sealable container. |
| 2014-08-19 |
26 |
properly label working bottles of cleaner. observed 2 bottles not labeled. cdi: items labeled. |
| 2014-08-19 |
11 |
protect food from sources of contamination/adulteration. observed dead fly in scallops. cdi: items discarded. 3-101.11 |
| 2014-08-19 |
13 |
store raw eggs below/away from ready-to-eat food. observed eggs on ready-to eat items (squash slices). eggs relocated - squash discarded. 3-302.11 (a). |
| 2014-08-19 |
14 |
cleaning needed for can opener. cdi: can opener washed/sanitized. 4-601.11 (a). |
| 2014-08-19 |
20 |
maintain temperatures for time/temperature control for safety (tcs) foods/cold at or below 45f - see temp. chart. cdi: items placed in walk-in for cooling - temp. checked - items' temp decreased. 3-501.16 (a)(2). |
| 2014-08-19 |
4 |
store personal drinks/bottles below/away form food & prep. observed water bottle on prep table. cdi: removed. 2-401.11 |
| 2014-08-19 |
32 |
cook vegetables to 135f when the food will be held hot. observed broccoli at 121f in steam well - not cooked to 135f according to pic. cdi: broccoli re-heated to 165f. 3-305.11 |
| 2014-08-19 |
21 |
properly date label all tcs, ready-to-eat food kept longer than 24 hrs. observed several items such as potato salad & slaw w/out label. cdi: labels placed on items. 3-501.17.discard tcs/rte foods after 4 days if held between 42 - 45f. observed all oth |
| 2014-08-19 |
37 |
store food at least 6 inches above floor. observed box of food in freezer on floor & cabbage in large container on floor. cdi: items removed from floor - placed on racks. 3-305.11. |
| 2014-08-19 |
39 |
store wiping clothes in sanitizer. 3-304.14 (b). |
| 2014-08-19 |
45 |
reach-in with sliding glass doors = not approved for use as working refrigerator per nsf rating/label. temp. of food <or=45f. |
| 2014-08-19 |
47 |
cleaning needed for racks, shelves, at and around equipment, refrigerator interiors to remove build-up. |
| 2014-08-19 |
53 |
cleaning needed for flooring around & behind equipment to remove build-up & grease. |
| 2014-08-19 |
54 |
cleaning needed for vent panels in ceiling. |
| 2014-08-19 |
36 |
keep premises free of flies. remove fly strip device from above food prep area. 6-501.111 |
| 2014-04-10 |
1 |
observed no one present upon arrival with the ansi certified food managers safety certification. certified manager arrived shortly after the beginning of the inspection but it needed to have a certified manager onsite during all prep, cooking, and clean u |
| 2014-04-10 |
13 |
observed raw eggs stored over onions today in the wic. store foods by fct, with all rte food stored over raw animal food. eggs moved to correct today.3-302.11 keep flour in a sealable container once opened. |
| 2014-04-10 |
14 |
tea and drink nozzles must be washed, rinsed, and sanitized daily. observed build up on the tea nozzle today. properly washed to correct.4-602.11 |
| 2014-04-10 |
18 |
observed corn that had been cooling over night in the wic and still had not reached 45f or below. cool foods from 135f to 70f in the first two hours and down to 45f or less in the next 4 hours. corn discarded today to correct.3-501.14 |
| 2014-04-10 |
21 |
observed sliced tomato, sliced lettuce, cooked corn, and open hotdogs not date marked today- lettuce and tomatoes discarded and hotdogs were back dated.date marking sheet given again today.3-501.17 observed rice in the wic that was made >7 days prior- dis |
| 2014-04-10 |
37 |
observed a box of rice stored on the floor of the dry good room. picked up today to correct. store food at least 6 off of the floor.3-305.11 |
| 2014-04-10 |
43 |
clean to go box storage racks. |
| 2014-04-10 |
47 |
clean interior of ri coolers. |
| 2014-04-10 |
53 |
clean floors throughout the kitchen and front area, especially under equipment- debris build up present.6-501.12 |
| 2013-12-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. food shall be stored in the order of final cook temperatures in the cooler. observed fries stored below raw fish in walk in cooler, and raw turkey burgers stored over raw burger |
| 2013-12-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. keep chlorine sanitizer at range of 50ppm-200ppm or quat sanitizer at a specified range from manufacturer. observed quat sanitizer in |
| 2013-12-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. phf or rte foods at 41f or below can be held for 7 days then discarded on last day. observed cooked squash, cooked cabbage, rice, cooked turkey, mil |
| 2013-12-20 |
26 |
7-102.11 common name-working containers. working containers used for storing hazardous chemicals, such as cleaner or sanitizer should be clearly labeled with the common name of the material. observed blue colored bottle of chemical labeled water, and ano |
| 2013-12-20 |
37 |
3-305.11 food storage-preventing contamination from the premises. food shall be protected from contamination by proper storing. observed bags of flour in dry storage on the floor. cdi pic relocated bags to proper location. |
| 2013-12-20 |
4 |
2-401.11 eating, drinking, or using tobacco. employees shall eat, drink or smoke only in designated areas and away from food prep area. observed half eaten piece of chicken on prep front prep table. cdi chicken wing discarded. |
| 2013-12-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. single use articles shall be stored by means of protection from contamination. observed paper towels in bathroom stored on toilet, and paper towels in kit |
| 2013-12-20 |
45 |
4-205.10 food equipment, certification and classification. equipment must be ansi certified or stated for commercial use. observed heating wells that was for domestic use only, and turkey fryer stored in the establishment. remove items form food establish |
| 2013-12-20 |
47 |
4-602.13 nonfood contact surfaces. non food contact surfaces shall be clean at a frequency to preclude an accumulation of residue. observed microwave above prep table soiled with food debris, and walk in cooler floors soiled, and bottom of reach-in cooler |
| 2013-12-20 |
39 |
3-304.14 wiping cloths, use limitation. wet wiping cloths shall be kept in sanitizer solution between uses or put away for laundering purposes. observed wet wiping cloths on back and front prep tables, and pic had one hanging out of his pocket as well. |
| 2013-07-18 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-18 |
7 |
no bare hand contact allowed with rte foods- observed employee cutting squash with no gloves on today- donned gloves during inspection. |
| 2013-07-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain chlorine sanitizer at 50-100ppm. observed sanitizer at <50ppm today- remade during inspection.4-601.11 (a) equipment, food-co |
| 2013-07-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark all tcs foods that are rte and held >24 hours after being made. observed multiple leftovers in need of date marking today. date marking ha |
| 2013-07-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed lettuce out to be prepped, but wasn't prepped immediately and was holding >45f today. move |
| 2013-07-18 |
31 |
cool foods using approved methods such as: shallow portions, metal pans, keep uncovered, stir regularly, put on ice, wif, or use ice paddles. observed pasta cooling in the wic in a plastic container and tightly covered. |
| 2013-07-18 |
47 |
4-602.13 nonfood contact surfacesclean wic gasket and the back room with dry goods(flour and debris on floor). |
| 2013-07-18 |
52 |
5-501.114 using drain plugsprovide a drainplug in the dumpster. |
| 2013-03-20 |
2 |
be sure all workers know the big 5 illnesses that must be reported to the pic if they are diagnosed or exposed to one of the five. handout given today. |
| 2013-03-20 |
6 |
wash hands before donning gloves. observed an employee handling raw chicken and then went to put on gloves without washing hands. employee stopped and instructed on the proper procedure. |
| 2013-03-20 |
1 |
pic must have passed an ansi approved food safety exam. |
| 2013-03-20 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2013-03-20 |
14 |
wash; rinse; and sanitize tea nozzles frequently enough to preclude the growth of mold or build up of soil. tea nozzle was visibly soiled today-sent to dish sink today. |
| 2013-03-20 |
18 |
cool foods from 135f to 70f in the first 2 hours and down to 41f or below in the next 4 hours. cooked pork and 2 containers of cooked rice were cooling overnight and still had not reached 41f or below(see chart). food discarded during inspection. |
| 2013-03-20 |
38 |
food service workers are limited to a single wedding band on their hand/wrist. no bracelets; watches; or other rings. |
| 2013-03-20 |
31 |
observed foods cooling in plastic containers; tightly covered; in large containers; with limited air flow. use approved methods to cool foods. (1) placing the food in shallow pans; pf(2) separating the food into smaller or thinner portions; pf(3) using r |
| 2013-03-20 |
39 |
when not in-use; store clothes in santizer. observed some on counters today and one around an employee's waist. |
| 2013-03-20 |
47 |
give equipment more detailed cleaning. |
| 2013-03-20 |
26 |
keep chemical bottles labeled. water bottle not labeled today and a windex bottle was not labeled-cdi |
| 2012-10-09 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf observed hand |
| 2012-10-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris and food residue on equipment throughout the establishment. |
| 2012-10-09 |
39 |
(e) containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; |
| 2012-10-09 |
33 |
except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified un |
| 2012-10-09 |
26 |
containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. pf only those pesticides that have been registered with the epa and with the n.c. department of agriculture and consumer services shall be used. |
| 2012-10-09 |
1 |
a) at least one employee present who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through |