| Violation Date |
Code |
Description |
| 2019-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cobwebs and flour/ chicken residue build up on racks above the two chicken breading/ flouring stations. racks need cleaning.general comment: observe |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small baking pans being tight stacked while wet, need to let air dry before tight stacking. |
| 2019-01-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed tub of cole slaw date marked for 6 days ago in walk in cooler, pic said tub was improperly date marked and shouldve been date marke |
| 2019-01-16 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed one pan of macaroni and cheese and two pans of green beans in hot box hot holding at 128. appears foods were not hea |
| 2019-01-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-10-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed following areas of floors and walls needing repair: broken missing floor tile at edge of can wash, cracked floor tiles under |
| 2018-10-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed bad leak from pipes under handwash sink across from fryers, needs repair. |
| 2018-10-15 |
45 |
4-502.11(a) maintain utensils in good repair. racks peeling and showing rust in main walk in cooler, need recoating or replacing. |
| 2018-10-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several containers of green beans, mashed potatoes, and macaroni and cheese betweeen 122-124 degrees. appears hot box had recently been turned on and was not heated enough to p |
| 2018-04-24 |
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 deep, stacked, and tighly covered pans of foods (baked beans, macaroni, gr |
| 2018-04-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed following areas of floors and walls needing repair: cracked frp wall next to 3 comp sink, broken floor tiles under fryer, d |
| 2017-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving on the drying racks. resurface or replace racks. |
| 2017-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack. |
| 2017-08-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at several handwashing sinks throughout facility. cdi-paper towels provided. |
| 2017-02-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light sheild missing in dry storage area. pic states a work order is in place for repairs. |
| 2017-02-21 |
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 cleaning needed to fan grate in walk-in cooler, |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed hadwashing sink inoperable. repair immediately |
| 2017-02-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic not on site at time of inspection, |
| 2016-09-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pot pie based in walk-in cooler with lid wet. pic stated employee had recently cleaned floors in walk-in. cdi pot pie based wa |
| 2016-09-07 |
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-use articles stored on absorbent cloth. cdi cloth removed. |
| 2016-09-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing jeweled ring while preparing chicken. |
| 2016-09-07 |
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 near walk-in cooler. |
| 2016-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. observed gasket in disrepair on small reach-in freezer. |
| 2016-06-03 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed two coolers stored in dry storage area. |
| 2016-06-03 |
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 collecting food debris throughout facility; shelves, gaskets, handles of equipment, etc. |
| 2016-06-03 |
45 |
l&4-501.11 maintain equipment in good repair. observed holes in walk-in cooler doors. |
| 2016-06-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet. |
| 2016-06-03 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. |
| 2016-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed black plastic food containers stacked while still wet. |
| 2016-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a food debris left on black plastic food containers, a metal whisk and a fryer basket stored as clean. cdi by removing to be re-washed. |
| 2016-02-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed the filter powder not clearly labeled to indicate filter powder. cdi by labeling. |
| 2016-02-26 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed a cloudy sanitizer solution in the 3 comp sink. cdi by emptying to refill with a clean solution. |
| 2016-02-26 |
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 the top of the prep line where single service containers are stored, shelving near the microwave, the unused hot holding cabinet, the u |
| 2016-02-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed areas of grout missing between several areas of tile. observed splatter on the wall near the drive thru trash can. |
| 2015-10-02 |
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 standing water in several areas of facility. o |
| 2015-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and grease debris collecting on nonfood contact surfaces of facility. |
| 2015-10-02 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes in 102f soapy water. cdi water was drained and refilled at proper temperat |
| 2015-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. |
| 2015-10-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 1 sheet pan of fried chicken and several other pieces of fried chicken hot holding below 135f. cdi chicken was discarded. pic stated hot holding unit had been held open. re |
| 2015-10-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certifed food protection manager on site during inspection. |
| 2015-05-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved papertowels out at office handsink today- refilled but dispenser out of battery- papertowels placed on top of dispenser to correct.g.c. soap dispenser in t |
| 2015-05-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency observed two customer tea nozzles with build up today- be sure employees wash, rinse, and sanitize these daily. washed, rinsed, and sanitized today to correct. |
| 2015-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken wash holding at >45f today- discarded to correct.timer placed on this product today. tilt/tphc form emailed to manager today... to time this product the sheet must |
| 2015-05-11 |
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 stored on a drainboard with food debris today.observed chicken racks stored in a soiled rolling container- |
| 2015-05-11 |
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 the floor at the drive thru drink station- build up |
| 2014-12-16 |
47 |
clean floor at the drive through, and the metal above the mashed potato mixer. |
| 2014-12-16 |
45 |
4-501.11 maintain equipment in good repair.repair leaking ice machine, leaking hot hold cabinet, melted hot hold gasket, and rusted racks in the walk in cooler. |
| 2014-12-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved white cheese stored at >45f |
| 2014-12-16 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved the lid on the top portion of the ice machine half way off and not protecting the ice. lid repaired during inspection to correct. |
| 2014-12-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-p|observed an employee hanlde frozen raw chicken with gloved hands and then proceeded to handle a clean tong to plate food. employee stopped today and washed hands to correct along with properl |
| 2014-12-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple covered employee drinks stored on prep tables with prep currently occuring. drinks moved to lower shelves today to correct. |
| 2014-08-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved no lid on ice today at the drive thru. lid put back on today to protect ice. |
| 2014-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mashed potatoes stored at <135f today-reheated during inspection. |
| 2014-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed windex in degreasor bottles today. all dumped out to correct today. |
| 2014-08-28 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed build up on the hushpuppie container dispenser and the straw storage containers today. |
| 2014-08-28 |
47 |
clean the floor drain at the drive thru. |
| 2014-03-12 |
54 |
clean ceiling vents in the back(ac intake)- flour dust hanging off of them today.6-202.12 |
| 2014-03-12 |
43 |
keep single use items stored at least 6 off of the floor. observed two boxes of to-go materials stored on the floor in the back today.store single-use items on a clean surface- clean customer drink lid storage and metal racks used on the line to store to- |
| 2014-03-12 |
20 |
hold tcs foods cold at 45-41f or less. observed shredded cheese on ice today holding at >45f- product moved to wic to quickly chill down. if using ice to keep foods cold, be sure the ice has contact with the product pan and be sure the product is not sta |
| 2014-03-12 |
13 |
observed frozen fish in the ri cooler today not covered- recovered during inspection.observed top ice machine cover only half way on today, leaving the ice exposed up top.lid fixed during inspection to correct.3-302.11 |
| 2014-01-06 |
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 a new ranch based sauce with pepper in it that was stored at room temp. ranch is a tcs foo |
| 2014-01-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils on a clean surface. observed clean utensils stored inside of soiled containers today above the 3 comp. sink. clean and repaint ai |
| 2014-01-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed growth inside of the ice machine at the drive thru today. employees will clean and sanitize after lunch |
| 2014-01-06 |
47 |
4-602.13 nonfood contact surfacesclean wic racks, wic fans, and exterior of the ice machine. |
| 2013-07-31 |
47 |
4-602.13 nonfood contact surfacesclean wic racks, around drink nozzles, and above the middle hot hold table( near where heat wires are). |
| 2013-07-31 |
41 |
3-304.12 in-use utensils, between-use storagestore utensils on a clean, dry surface. observed a slicer and tongs stored between equipment today that was not clean. |
| 2013-07-31 |
26 |
7-201.11 separation-storagekeep powder cleaner stored in a more contained container- dust from the powder is posing a possible contamination risk. container on order today. |
| 2013-07-31 |
17 |
3-403.11 reheating for hot holdingreheat leftovers to 165f or more before holding them hot at 135f or more. observed green beans in the hot hold cabinet holding at 165f to correct. |
| 2013-07-03 |
21 |
observed open precooked bacon with a >7day shelf life-must use w/ 7 days. |
| 2013-07-03 |
47 |
clean gaskets throughout. |
| 2013-07-03 |
43 |
keep toto items protected from contamination by storing them off of the floor and on a clean surface. observed tea jug box very wet on the bottom today and togo box storage on the line is dusty today. |
| 2013-07-03 |
41 |
food cutter(with yellow handle) cannot be stored between equipment as observed-store on a clean surface. |
| 2013-07-03 |
26 |
keep fry cleaner/additive more contained-observed powder residue in mulitiple locations. observedpowder residue in multiple locations. observed windex stored next to togo cups-moved during inspeciton to avoid possible contamination. |
| 2013-07-03 |
19 |
hold tcs foods at 135f or more. observed mashed potatoes stored at <135f today. reheated during inspection. |
| 2013-03-27 |
13 |
keep foods covered to protect them when they are in storage. raw chicken and frozen biscuits were stored uncovered today. corrected by covering those items today. |
| 2013-03-27 |
14 |
maintain quat. sanitizer at 150-400ppm(per manufacturer's directions). observed sanitizer in buckets today with <150ppm. bag of concentrate was empty and had to be replaced during the inspection. buckets were dumped and refilled with fresh sanitizer to |
| 2013-03-27 |
14 |
food contact surfaces must be clean to sight and touch. observed the lettuce chopper stored clean today with lettuce still in the blades-sent to be rewashed. |
| 2013-03-27 |
41 |
store utensils on a clean; dry surface(as long as the utensil and that surface are washed; rinsed; and sanitized every 4 hours. other options are in 135f or more water; in a dipper well that is continously running and draining to shed excess food; or in |
| 2013-03-27 |
6 |
wash exposed arms when washing hands. |
| 2013-03-27 |
45 |
replace broken slaw container lid seen today in the wic. |
| 2013-03-27 |
47 |
clean the back metal rack; inside fryers; and inside hot hold cabinets. build-up is less today but still needs to be worked on. |
| 2013-03-27 |
42 |
do not stack dishes wet-airdry dishes. observed multiple pans stacked wet today. |
| 2013-03-27 |
2 |
all employees must know the big five illnesses as discussed. handout posted today-cdi |