| Violation Date |
Code |
Description |
| 2018-11-13 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the hand sink by the walk in cooler; repair leak. |
| 2018-11-13 |
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 cleaning needed on the walk in cooler shelves, dry storage shelves and on the outside of the ice machine. |
| 2018-11-13 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed several gnats in the kitchen and dry storage area. contact the pest management company for treatment; verification required 11/23/2018.6-202.15 protect oute |
| 2018-11-13 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bottle unlabeled. cdi - bottle was labeled. |
| 2018-11-13 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up on the shield in the ice machine. cdi - shield was cleaned during the inspection.4-501.114 maintain sanitiz |
| 2018-11-13 |
8 |
general comment 6-301.11 provide soap for handwashing at each handsink. -pf - hand sink on the front hot hold line did not have soap. cdi - soap was provided. |
| 2018-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several plates and scoops stored as clean while they were still covered with food debris.observed pink build up on the shield of the ice machine. cd |
| 2018-08-14 |
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 chicken and steak in the walk in cooler dated 8/7/18; items were on their 8th day. they were 4 |
| 2018-08-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle of bleach unlabeled. cdi -bottle was labeled.7-201.11 store toxic materials to avoid contamination. -p - observed a bottle of bleach stored |
| 2018-08-14 |
31 |
repeat violation 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 containers of rice cooling on the counter. cdi - the |
| 2018-08-14 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed chipping/rusting shelves in the reach in cooler on the cook line. replace shelves.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate du |
| 2018-08-14 |
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 cleaning needed on the equipment on the cook line. observed cleaning needed on the walk in cooler shelves, shelves on the cook li |
| 2018-08-14 |
53 |
general comment 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 floors |
| 2018-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies and gnats throughout the facility. keep bug lights on and contact the pest management company to help mitigate the issue.6-202.15 protect outer openings of est |
| 2018-06-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice and mashed potatoes holding below 135f in the hot box to the right of the stove. cdi - items were reheated to at least 165f (see temperature chart). |
| 2018-06-25 |
18 |
repeat violation 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 pork and chicken cooling on the counter for 2 hours. the pork was 96f and the chicken was 79f. cdi - both |
| 2018-06-25 |
31 |
repeat violation 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 containers of turkey wings cooling on the counter. ob |
| 2018-06-25 |
53 |
general comment 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 floor i |
| 2018-06-25 |
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 on the hood. |
| 2018-03-08 |
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 door way at walk in freezer with several areas of torn metal needing repair. o |
| 2018-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed cook line reach in cooler with torn and/ or separated gaskets needing replacing.4-502.11(a) maintain utensils in good repair. observed plastic tub in use that is cracked and broken in some places. tub r |
| 2018-03-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed cake boxes stored in dry good storage room un-covered, not protected. |
| 2018-03-08 |
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 deep tubs of gravy cooling for approx. 2 hrs. bag of ice had been added to |
| 2018-03-08 |
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 two deep tubs of yellow gravy and brown gravy cooling at room temp for approx. 2 hrs with a bag of ice added to help cool b |
| 2018-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pots with grease build up stuck on outsides of them, needing better cleaning. cdi- pots placed in dish to have grease build up removed. points |
| 2017-11-20 |
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 couple items thawed 2 days ago that were not marked with a date of thaw to track the 7 day shelf life of refrigeration allowed. c |
| 2017-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw turkey being thawed in 2 comp prep sink with cooked sweet potatoes being prepped in the adjacent compartment with water from the raw turkey flowing into the compartment with sw |
| 2017-11-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p (50-200 ppm for chlorine sanitizer) observed sanitizer had run out at dish machine, reading 0 ppm. cdi- sanitizer provided, machine primed and dishes re-washed and sani |
| 2017-11-20 |
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 yellow gravy cooked and portioned yesterday in several 1/2 pint conainers with tight lids at 47-48 degrees cooling since las |
| 2017-11-20 |
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 deep and tightly covered 1/2 pint containers used to cool gravy. cdi- revi |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. metal shelving above 2 comp prep sink and prep table needs cleaning of build up. |
| 2017-11-20 |
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 couple 5 gallon buckets of fruits stored on floor of walk in freezer. cdi- buckets stored up off the floor. |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with torn gasket needing repair/ replacing. observed a few fryer baskets and strainers with damaged and missing metal spokes. pic disposed of these items. |
| 2017-11-20 |
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. wall on cook line around food window needs cleaning of bu |
| 2017-11-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in facility, particularly in back storage room around raw yams. treat facility to help prevent pests. |
| 2017-08-08 |
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 a couple floor tiles in dish area broken and/ or needing repair. observed wall |
| 2017-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed a few gaskets on reach in freezer door on cook line and walk in freezer door needing replacing. |
| 2017-08-08 |
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 at room temp with ice wands, ice wands had melted and foods |
| 2017-08-08 |
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 3 large pans of gravy and 1 pan of mac and cheese that had been cooling approx. 3 hrs at 93-78 degrees at room temp. foods d |
| 2017-08-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed front expo worker wearing one glove but wrapping a muffin with both bare and gloved hands. cdi- employee c |
| 2017-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open employee can drink stored on cook line prep table shelf. cdi- drink removed. |
| 2017-04-25 |
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 observed fried chicken thawed 4 days ago not dated with a date of thaw. cdi- chicken date marked for date of thaw. observed a few other vari |
| 2017-04-25 |
36 |
6-501.111 keep the premises free of insects, rode nts, and other pests. observed some fruit flies in back storage hall/ area being attracted to yams stored there. continue pest control efforts to prevent pests. |
| 2017-04-25 |
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 loose and broken floor tile at entry to walk in freezer. |
| 2017-04-25 |
54 |
6-303.11 intensity-lighting - c provide proper lighting in work and storage areas. lights not working at back area of storage hall/room. low lighting intensity in walk in freezer. |
| 2017-04-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. need to clean inside reach in freezer on cook line and clean door hinges of this freezer. |
| 2017-03-23 |
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 dry good tubs with no labeling (flour, seafood breading, etc) |
| 2017-03-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a number of foods inwalk in cooler and walk in freezer needing to be better protected that were not covered. cdi- all un-covered foods properly cover |
| 2017-03-23 |
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 3 pans of macaroni and cheese improperly cooled at 71-74 degrees cooling over 2 hrs according to the info i was given about |
| 2017-03-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of brocoli caserole in hot holding cabinet at 115 degrees. pic said a worker put the food in warmer approx. 1 hr earlier and the top part of the warmer is not working |
| 2017-03-23 |
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 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 inco |
| 2017-03-23 |
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 pan of sweet potatoes cooling at room temp with no cooling methods at 74 d |
| 2017-03-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a number of house flies in dish area and on cook line. need to have fly problem treated |
| 2017-03-23 |
6 |
2-301.15 only wash hands in handwashing sink. -pf employees having to wash hands at prep sink as all other fixtures had no water as facility was operating while water heater was being changed out. facility voluntarily closed due to lack of water. |
| 2017-03-23 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. a few walk in cooler racks need cleaning of build and outsides of tubs and equipment need better cleaning esp. sides of fryers. |
| 2017-03-23 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed facility operating while water heater was being installed at time of inspection, only a couple water fixtures available with water at low pressure for duration of inspection. pic voluntari |
| 2017-03-23 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow prevention device on can was hose bib. will follow up that one is installed. |
| 2017-03-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. observed some grease build up on walls behind fryers.6-501.11 floors, walls, and ceilings including the attac |
| 2017-03-23 |
54 |
6-303.11 intensity-lighting - c provide proper lighting in work and storage areas. lights not working at back area of storage hall/ room. low lighting intensity in walk in freezer.general comment: facility has no water pressure as water heater is being ch |
| 2017-03-23 |
45 |
4-501.11 maintain equipment in good repair. have torn metal from bottom of walk in freezer door repaired. gasket on walk in cooler on cook line is badly torn, needs replacing. |
| 2016-12-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf handwashing sink at front steam table had jammed paper towel dispenser, cdi- paper towels provided. |
| 2016-12-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw turkey thawing above open pan of corn bread. raw ground beef above potato salad cdi- beef and turkey moved to bottom shelf stored by final cook temperature.3-302.11(a)(4) prote |
| 2016-12-22 |
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 prepped and/or thawed yesterday without date marking, cdi- foods date marked.3-501.17 ready-to-eat potentially hazardou |
| 2016-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of sanitizer not labeled. bottles labeled. |
| 2016-12-22 |
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 two pans of macaroni in walk in cooler actively cooling in pans that were |
| 2016-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a number of pans of food in hot holding cabinet at 115-128 degrees including: stuffing, cheddar broccoli, cooked cabbage, etc. appears worker was prepping foods approx. 30 minu |
| 2016-12-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food handling employees not wearing hats or hair restraints. cdi- employees put on hats.2-303.11 remove jewelr |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. gasket on walk in cooler is loose and separated, needs refastening or replacing. |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. outsides of tubs and handles on handwash sink in kitchen need better cleaning. |
| 2016-12-22 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors and walls on front cook line needing clea |
| 2016-12-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in dish machine area and back dry good storage area. need to have fly problem treated. |
| 2016-08-15 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee touching bread with bare hands. cdi bread discarded. pic instructed employees to wear gloves when handling rte products. |
| 2016-08-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed ribs and pork chops in walk-in cooler not covered in storage. cdi items covered. |
| 2016-08-15 |
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. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed d |
| 2016-08-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 bottles of sanitizers not labeled. cdi bottles labeled. |
| 2016-08-15 |
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 gravy and mac n cheese cooling out of temperature control below 135f. cd |
| 2016-08-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout facility. |
| 2016-08-15 |
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 and grease debris; shelves, gaskets, etc. |
| 2016-08-15 |
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 floor soiled under equipment throughout facilit |
| 2016-08-15 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in freezer door in disrepair. observed gasket missing on reach-in near friers. observed grill rusted. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can |
| 2016-04-01 |
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 rice, green beans and pigs feet in large covered plastic containers above |
| 2016-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice, green beans and pigs feet in walk-in cooler above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-04-01 |
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 rice, green beans and pigs feet prepared labeled 3/31/16. cdi items voluntarily discarded. verification required. risk c |
| 2016-04-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed excess fruit flies throughout kitchen. repeat violation. |
| 2016-04-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle not labeled. cdi bottle labeled. |
| 2016-04-01 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c. observed calcium desposits inside spray arm of dish machine. |
| 2016-04-01 |
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 and grease residue; gaskets, prep table shelves, reach-in coolers, etc. |
| 2016-04-01 |
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 unnecessary items stored around dumpster area. repeat violation. |
| 2016-04-01 |
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. 4-501.11 maintain equi |
| 2016-01-25 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. repeat violation. |
| 2016-01-25 |
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 2 employees improperly wash hands for less than 15 seconds and turn off faucet with bare |
| 2016-01-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water not provided at handsink beside friers. verification required. |
| 2016-01-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching proper sanitizing temperature. cdi facility contacted electrician, switched to single service articles. verificat |
| 2016-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items hot holding below 135f. see temperature chart for temperature observations. cdi pic stated were placed in hot holding until within an hour. items were reheate |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken in walk-in at 47f. pic stated chicken was placed in walk-in yesterday. observed no other temperature issues in walk-in. cdi chicken was voluntarily discarded. |
| 2016-01-25 |
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 observed mac and cheese prepared saturday 1/23 not date marked. cdi item labeled. |
| 2016-01-25 |
7 |
i. 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee touching fried chicken with bare hands. cdi chicken was voluntarily discarded. |
| 2016-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed shelves rusted throughout walk-in cooler. observed gasket missing on reach-in cooler in front prep area. observed walk-in freezer door not properly closing creating heavy ice buildup around door.4-50 |
| 2016-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food residue on nonfood contact surfaces throughout facility; gaskets, walk-in cooler shelves, shelves under prep tables, shelves in reach-in |
| 2016-01-25 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed no hot water provided at handsink beside friers. verification required. |
| 2016-01-25 |
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 boxes and grease collecting around dumpster area. |
| 2016-01-25 |
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, walls, pipes and electrical outlets nea |
| 2016-01-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout kitchen. repeat violation.6-202.15 outer openings, protected - c observed back door not self-closing. |
| 2015-09-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection . |
| 2015-09-24 |
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 with food debris. observed slicer stored as clean with food debris. cdi pans moved to dish area. slicer washed, rinse |
| 2015-09-24 |
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 2 containers of gravy and mac-n-cheese prepared on 9/21 & 9/23 above 45f. cdi items discarded. |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed greens, fried chicken and mac-n-cheese out of temperature control above 45f. observed water used to dredge chicken at 63f. cdi items reheated to above 165f. chicken water wa |
| 2015-09-24 |
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 containers of gravy and mac-n-cheese cooling covered in plastic contain |
| 2015-09-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed flies throughout facility. |
| 2015-09-24 |
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 of equipment such as friers, shelves, hood and gaskets collecting food and grease debris. repeat violation. |
| 2015-09-24 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grout deeply grooved between tiles near ice machine and walk-in cooler. 6-502 |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. observed several broken gaskets on equipment. |
| 2015-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chicken and fish water used to dip those products before breading holding at >45f today. put on ice to chill down during the inspection. |
| 2015-04-21 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved cut raw onion being handled with bare hands today- discarded to correct.observed mac and cheese going to the |
| 2015-04-21 |
8 |
5-203.11 handwashing sinks-numbers and capacities - pfobserved a missing handsink on the prep line today that the facility was permitted with. provide a handsink there with at least 100f water.vr in 10 days. |
| 2015-04-21 |
9 |
hah $ 3-201.11 use food from approved sources only.-p observed no invoice for wood used in smoker- wood discarded today. |
| 2015-04-21 |
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 sweet potatoes at >45f and they had been cooling overnight- discarded today.see #31 for proper cooling methods. |
| 2015-04-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs foods undated today in the walk in cooler(fried chicken, roast, turkey neck, cabbage, and rice). all back dated today. |
| 2015-04-21 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.clean floor drains throughout and dust ceiling where dust |
| 2015-04-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed many gnats throughout the facility- contact pest management to correct.observed a live roach in the facility.be sure to check deliveries for infestation, increase cleaning, and |
| 2015-04-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed seasoning stored open today- put into a covered container to correct. |
| 2015-04-21 |
45 |
g.c. remove smoker that is in an unapproved location. |
| 2015-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the kitchen well throughout but especially fryers, hood, pipes, and racks throughout. |
| 2015-04-21 |
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 sweetp potatoes that had cooled in a large plastic, tightly covered contai |
| 2014-12-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. - • . pobserved raw chicken stored over raw pork in the walk in cooler. rearranged so chicken was on the bottom to correct. |
| 2014-12-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p•observed two containers of smothered chicken stored on the steam table today that were at <135f and were leftovers. leftovers must be reheated to 165f using |
| 2014-12-03 |
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 beef gravy that had cooled over night and still had not reached 45f or less. discarded today to correct. |
| 2014-12-03 |
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 gravy that had cooled in a very deep portion, tightly covered, and in a pl |
| 2014-12-03 |
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 mulitple tcs items not date marked today such as corn, collards, fried chicken, gravies, beans, black eyed peas etc. all back dat |
| 2014-12-03 |
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 and in the fryers. clean dishwasher area |
| 2014-12-03 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. remove unused and overflowing grease bin and full trash can behind the dumpster. |
| 2014-12-03 |
53 |
clean floors under dishwasher and 3 comp. sink. clean floor drains. |
| 2014-12-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today.6-202.13 insect control devicesobserved fly strips stored above food and dry storage today- taken down today.use approved fly measures such as fly l |
| 2014-09-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved stuffing and cooked cabbage, from tuesday, not date marked today. dated during the inspection to correct. |
| 2014-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a covered employee drink stored on the prep counter today with clean and in-use utensils. drink moved to the bottom shelf. |
| 2014-09-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed glove changes between handling raw and ready to eat foods but no handwash was taking place. employee stopped to wash hands today to correct. |
| 2014-09-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager..observed no certified manager onsite today. |
| 2014-09-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken and beef at 165f today to correct. |
| 2014-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved rice and chicken wash stored at >45f today. rice discarded by pic and ice added to chicken wash to chill it down. |
| 2014-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of water and a bottle of sanitizer not labeled today and staff were unsure of which was which. labeled during inspection to correct today. |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved many pans that had been stored as clean today and they still had food residue and/or date marking stickers on them. these cannot be properly santiized |
| 2014-09-25 |
37 |
protect food from contamination sources not specifically noted by code. observed shrimp being rinsed off in the soiled 3 compartment sink today. only rinse ready to eat food off in the veggie prep sink. shrimp re washed properly today to correct. |
| 2014-09-25 |
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 major build up on rack used to dry clean pans. |
| 2014-09-25 |
45 |
provide covers to the fryers- none today. |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. give the kitchen a detailed cleaning- observed build up in multiple areas. |
| 2014-09-25 |
52 |
empty full grease trap.remove debris from around dumpsters. |
| 2014-09-25 |
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 major build up on floors today- especially under |
| 2014-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flys and gnats on premises today. increase cleaning and reduce standing water to help this issue. |
| 2014-06-19 |
1 |
observed no certified pic onsite today. pic must have passed an ansi approved, proctored manager's food safety exam.2-102.12 |
| 2014-06-19 |
6 |
handwashing was taking place when needed today but employees are turning off the water with their bare hands. they must use a papertowel to turn off water to prevent recontamination. employee's rewashed today to correct.2-301.12 |
| 2014-06-19 |
18 |
cool foods from 135f to 70f in the first 2 hours and down to 45-41f or less in the next 4 hours. observed mac and cheese that had been cooling just over 2 hours and still had not fallen below 70f. product discarded by pic today to correct.3-501.14 |
| 2014-06-19 |
19 |
observed mulitple foods stored hot at <135f today in the hot hold cabinet(see chart). hold tcs foods at 135f or more. all reheated during inspection today- 165f or more.3-501.16 (a)(1) |
| 2014-06-19 |
20 |
hold tcs foods at 45-41f or less. observed mulitple foods stored at >45f today on the make table. repairman called during inspection. all foods moved to wic to quickly chill down uncovered today. be sure to use thermometers to ensure equipment is work |
| 2014-06-19 |
14 |
observed buildup on the tea and lemonade nozzles today. washed and sanitized during inspection to correct. these must be properly washed every day.4-602.11 |
| 2014-06-19 |
43 |
observed togo plates and cups stored on a soiled surface today. keep single use articles stored on a clean surface.4-903.11observed a pack of cigarettes stored on handtowels today at handsink. do not store personal items on togo materials to protect the |
| 2014-06-19 |
45 |
observed 3 comp. sink that is not approved due to rough edges. dish machine and juice machine not in use today. |
| 2014-06-19 |
47 |
clean hood vent where dust is present, clean wic racks, and the floor at the dishmachine and veggie prep sink.4-602.13 |
| 2014-06-19 |
21 |
observed baked chicken, fried chicken, black eyed peas, brown gravy, and rice not date marked today in the wic. all back dated today to correct. all tcs food must be date marked once they have been opened/made.3-501.17 |
| 2014-03-07 |
1 |
2-102.12 certified food protection manager - at least one employee 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 proficienc |
| 2014-03-07 |
6 |
2-301.14 when to wash - observed front line employee put enter the front serving area and put on gloves without washing his hands. there was no soap and towels at that hand sink. employee was instructed to remove gloves and wash his hands at kitchen han |
| 2014-03-07 |
8 |
5-202.12 handwashing sinks, installation - hand sinks shall have 100f water. observed 80f water at three hand sinks. vr6-301.13 handwashing aids and devices, use restrictions - observed no soap at front line hand sink. dispenser was broken and soap was |
| 2014-03-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ensure equipment food contact surfaces and utensils are clean to sight and touch. observed greasy stacks of pans not clean to touch. also observed some pink mold sta |
| 2014-03-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding - observed mac & cheese 120f in the hot cabinet, chittlings 116f and mashed potatoes 105f on top of the oven. all items reheated to at least 165f. mac & c |
| 2014-03-07 |
38 |
2-402.11 effectiveness-hair restraints - observed employee preparing food in the kitchen without a hair restraint. |
| 2014-03-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed 3 comp sink in the process of being installed. sink had legs which were welded on and voided the nsf certification because the inside of the sink is no longer smooth and cleanable. also not |
| 2014-03-07 |
47 |
4-602.13 nonfood contact surfaces - observed build up and grease on shelving, wire shelves, light switch covers, outlets, handles to sinks and walk-in freezer, around door frame to can wash area and sides of equipment. |
| 2014-03-07 |
48 |
5-103.11 capacity-quantity and availability - hot water shall be sufficient to meet peak demands of the facility. observed 80f water at all sinks. water heater was replaced with a ge model 4.5 kw unit. the manufacturer date on the water heater was 10 j |
| 2014-03-07 |
39 |
3-304.14 wiping cloths, use limitation - observed wet wiping clothes stored on prep sink and tables. store clothes in sanitizer solution of bleach at 50ppm as measured by a test strip. |
| 2013-11-07 |
1 |
person in charge must have passed ansi approved food safety course. points will be deducted as of 01/01/14. pic is currently enrolled in servsafe at cpcc. |
| 2013-11-07 |
13 |
properly store raw meat below/away from all vegetables & ready-to-eat foods; properly store raw meat, fish and poultry in order of final cook temp.: raw meat must be stored above/away from raw poultry. observed raw pork stored above lettuce in walk-in an |
| 2013-11-07 |
36 |
continue efforts to eliminate fly presence. observed fly in kitchen. |
| 2013-11-07 |
14 |
thoroughly clean equipment to remove food debris for proper cleaning/sanitization process. observed several pans, stored as clean, with food debris. cdi pans placed at 3-compl. for rewash. |
| 2013-11-07 |
49 |
repair leak at can wash faucet & remove plastic wrap from 3-comp. prep. sink. |
| 2013-11-07 |
52 |
keep dumpster doors closed. observed doors open upon entry into restaurant. |
| 2013-11-07 |
42 |
air-dry all equipment before tightly stacking. observed wet, tightly stacked pans stored as clean. cdi: pans separated. |
| 2013-10-08 |
1 |
person in charge must have passed ansi approved food safety course. points will be deducted as of 01/01/14. cdi: by instruction. |
| 2013-10-08 |
4 |
observed employee drinks stored above food and food prep. areas in kitchen. store employee drinks below/away from all food, prep., clean equipment, etc. cdi: drinks removed. |
| 2013-10-08 |
14 |
cleaning/saitizing needed for dishes in storage at cook line. observed food debris on stacks of dishes. cdi: instruction - manager will remove excess from premises. |
| 2013-10-08 |
18 |
observed large containers of cabbage & green beans in cooling w/out active measures to cool properly; observed large buckets of gravy placed in cooler on 10/07 at 11:00 a.m. at temp.=57-61f. use proper methods to cool food from 135f to 70f within 2 hours |
| 2013-10-08 |
19 |
observed fried chicken stored under inoperable heat lamp at 91-124f. maintain temperature of hot potentially hazardous foods at or above 135f cdi: chicken re-heated > 165f (3-501.16) |
| 2013-10-08 |
21 |
observed no date marking as required. properly date mark all potentially hazardous, ready-to-eat food such as cooked potatoes, potato salad, gravy, ox tails, rice, cooked vegetables, cut lettuce, american cheese with prep. date or discard date. cdi: all |
| 2013-10-08 |
20 |
observed (sweet potato) custard pies stored at room temperature. maintain temperature of potentially hazardous cold food at or below 45f (41f) or use time as a public health control with procedure, written & available. |
| 2013-10-08 |
36 |
observed a few flies. reduce fly presence by keeping back door completely closed & repairing gap at bottom. |
| 2013-10-08 |
41 |
observed styrofoam cups used as scoops for all dry food. use scoops with handles, only. |
| 2013-10-08 |
47 |
cleaning needed for surfaces and equipment throughout entirety of kitchen to remove grease & build-up. |
| 2013-10-08 |
53 |
cleaning needed for surfaces throughout. |
| 2013-10-08 |
54 |
replace bulbs & properly shield them in walk-in to provide adequate lighting.for regrade: call (704) 336-5100 |
| 2013-10-08 |
31 |
observed large containers of cooked cabbage & beans sitting out of temp. control at temp. < 135f; observed large containers of gravy, covered, improperly cooled after 27 hours at a temp. form 57f to 61f. use approved cooling methods to actively cool food |
| 2013-07-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain tcs foods at 135f or more. observed fried chicken under a warmer that was not on and it was holding at 165f today. observed baked chicken |
| 2013-07-12 |
2 |
all employees must know the big five illnesses. handout provided today. restriction and exclusion policy is in compliance today for symptoms. |
| 2013-07-12 |
1 |
person-in-charge must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-12 |
14 |
maintain sanitizer at 50-100ppm. observed sanitizer in bottle on cook line at >200ppm today- diluted during inspection.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness |
| 2013-07-12 |
18 |
cool foods from 135f to 70f or less within the first two hours and then down to 45-41 or less within the next 4 hours. observed stuffing, baked chicken, and cooked pasta cooling for 3 hours or more and none were 70f or less- products discarded today. us |
| 2013-07-12 |
21 |
date mark all tcs foods that are rte(ready-to-eat) and held for >24 hours after they are made/opened. observed multiple items in the wic in need of date marking today. ex. ox tail, cooked chicken, mac and cheese, cooked pasta, cooked veggies( if not to b |
| 2013-07-12 |
8 |
front line handsink is not in operation today. must have hot( 100f ore more) and cold water under pressure . vr in 10 days. |
| 2013-07-12 |
31 |
cool foods using approved methods such as: metal pans, put on ice, shallow food portions, mixing food regularly, ice paddles, adding ice, wifreezer, leaving uncovered. observed foods cooling in large quantities, some covered tightly today in the wic. ob |
| 2013-07-12 |
39 |
when clothes are not in-use, store them in santizer. observed towels stored on counter tops and next to prep sink today. |
| 2013-07-12 |
47 |
clean gaskets to coolers, fryers, equipment handles- build-up present today. |
| 2013-07-12 |
53 |
clean the floors under equipment- observed food and debris under fryers today. |
| 2013-07-12 |
54 |
shield lighting in the wic- no shield on lights today.6-202.11 light bulbs, protective shielding |
| 2013-07-12 |
26 |
keep chemicals labeled correctly. observed bleach in a bottle not labeled today. observed sanitizer in a degreasor bottle(do not store sanitizer in a bottle that has had a previous chemical stored inside). |
| 2013-03-13 |
1 |
person-in-charge must have passed an ansi approved food safety exam. |
| 2013-03-13 |
2 |
person-in-charge must know when to exclude/restrict employees who are ill and when to bring them back to work after they are feeling better. all employees must know the big 5 illnesses as discussed. corrected by instruction. |
| 2013-03-13 |
6 |
wash exposed arms when washing hands. turn off the water after washing hands with a papertowel rather than bare hands as observed today. |
| 2013-03-13 |
14 |
drink nozzles(tea/lemonade containers) must be clean to sight and touch. wash; rinse; and santiize these more frequently. sent to be washed today. |
| 2013-03-13 |
14 |
all dishes must be washed; rinsed; and sanitized. observed dishes being washed and rinsed but then were being put away without being sanitized. santizer set up during inspection. |
| 2013-03-13 |
17 |
pinto beans and white rice were put on the steam table before they were reheated fully. must reheat to 165f before storing leftovers on the steam table. both items reheated during the inspection. |
| 2013-03-13 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24 hours after they are opened/made. milk; meatloaf; and ribs need to be date marked today. |
| 2013-03-13 |
26 |
keep windex bottle labeled. |
| 2013-03-13 |
26 |
keep chemicals stored where they will not contaminate food; utensils; equipment or single use articles. windex bottle stored so that the nozzle was over the fish breader container. |
| 2013-03-13 |
34 |
keep thermometers calibrated as discussed. observed two thermometers out of calibration today. corrected during inspection. |
| 2013-03-13 |
37 |
keep foods covered when in storage. raw chicken skin and raw chicken legs uncovered in the wic today. cooked veggies were uncovered as well. |
| 2013-03-13 |
39 |
store wiping clothes; when not in-use; in sanitizer. observed mulitiple clothes on countertops today. do not wash out clothes in handsink as observed today-use sanitizer. |
| 2013-03-13 |
43 |
store single use articles on a clean surface. observed food debris in the plastic utensil containers today. |
| 2013-03-13 |
46 |
hot water dish machine is not working today and facility is serving on disposable plates. utilizing 3 comp. sink for dishes currently. |
| 2013-03-13 |
47 |
clean handles to equipment; 2 dr. cold chicken ri cooler; wic racks; light switches throughout; seasoning shakers; fryers etc. clean kitchen anywhere there is build-up present. |
| 2013-03-13 |
53 |
clean floors better under equipment. food build-up under fryers today from the night before. clean wic floor and floor near air dry rack. |
| 2013-03-13 |
34 |
thermometers must be available for use. chef did not know where thermometers were this morning. |
| 2012-12-19 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2012-12-19 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on exterior doors of equipment. |
| 2012-12-19 |
46 |
dish machine not working at this time they are waiting fro a part to come in. the facility uses single service utensils for customers. they wash rinse and saqnitize in the three compartment sink. |
| 2012-12-19 |
39 |
3-304.14-wet wiping cloth must be stored in a chemical sanitizer solution. observed wet wiping cloths stored on prep surfaces. |
| 2012-12-19 |
26 |
7-102.11-working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabeled spray bottles of chem |
| 2012-12-19 |
19 |
3-501.16- hot hold time/temperature control for safety food shall be maintained at 135f or above. observed broccoli casserole and yams hot holding at 120f. cdi-broccoli casserole and yams were reheated to 165f. |
| 2012-12-19 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue and grease residue on metal food storage containers stored as clean. cdi-containers were cleaned and sanitized. |
| 2012-12-19 |
1 |
2-102.12-at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified food manager. |