| Violation Date |
Code |
Description |
| 2018-12-03 |
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 floors along cook line and by breading station; cle |
| 2018-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up on walk in cooler shelves and low prep cooler door gaskets. |
| 2018-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p grits holding below 135f in steam well. cdi - grits discarded and new made. |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves, low prep cooler door gaskets, and cold drawer gaskets. |
| 2018-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2018-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the 3 compartment sink, on the floor of the walk in freezer, inside the reach in freezer near the fryers, on |
| 2018-02-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal pans stacked while wet next to the stove top. |
| 2018-02-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees working with foods without hair restraints on. |
| 2018-02-06 |
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 one flour bin with no label on it. |
| 2018-02-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed one large chicken breast removed from the fryer after cooking completion at 160f. cdi- pic voluntarily discarded this |
| 2017-10-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored in a heated food compartment near the drive through window. |
| 2017-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken supremes and fried chicken hot holding below 135f in the front service area. cdi- fried chicken was discarded; ehs instructed pic to reheat supremes to above 165f. |
| 2017-10-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched french fries bein |
| 2017-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 metal containers stored clean with visible debris on them. cdi- items were set aside for recleaning. |
| 2017-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers stored clean and stacked while wet. |
| 2017-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides of cook line equipment, on the biscuit baking ovens, and on the shelving in the raw chicken walk in cooler. |
| 2017-10-18 |
33 |
3-501.13 use approved thawing methods. observed several packages of macaroni and cheese cooling in standing water at the prep. sink near the walk in coolers. |
| 2017-05-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of the ice machine. |
| 2017-05-10 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the floor underneath the |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the 3 compartment sink, above the biscuit ovens, on electronic timers above the grills, on shelving inside th |
| 2017-05-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no concentration indicator paper with quat sanitizer test kit on site. vr within 10 days. |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2017-05-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched french fries bein |
| 2017-01-25 |
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 debris accumulation on the floor under the cust |
| 2017-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the raw chicken walk in cooler, the raw chicken walk in cooler door curtains, dry storage shelving near the chic |
| 2017-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet next to the 3 compartment sink. |
| 2017-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tenders on the serving line below 135f (see chart). cdi- product discarded. |
| 2017-01-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p pic indicated the chicken breading station is washed, rinsed, and sanitized twice daily and some other items are cleaned sporadically throughout the day. |
| 2016-08-08 |
19 |
observed a few pieces of sausage holding at <135f today- discarded to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-08-08 |
20 |
observed tcs items in the biscuit station low boy holding at >45f today- products moved to walk in cooler where they began chilling quickly.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-08-08 |
22 |
observed fries not timed upon arrival. new fries were put onto old fries and then timed for the new fries- time changed to account for the older fries that were on the bottom of the pile. 3-501.19 provide and follow written procedures for foods held us |
| 2016-08-08 |
43 |
observed single use boxes and containers stored on soiled surfaces today. be sure to clean higher up areas that are hard to see.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-08-08 |
45 |
observed a torn gasket on the flip top cooler today.4-501.11 maintain equipment in good repair. |
| 2016-08-08 |
26 |
observed bag of ice melt(that has chloride in it) stored above the catering bag today- moved to the bottom shelf to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-04-25 |
50 |
observed the drive thru ice bin not draining today. pipe cleaned out and container drained to correct.5-403.12 other liquid wastes and rainwater - c |
| 2016-04-25 |
32 |
observed green beans, out of the can, that had not been reheated to 135f before being put onto the steam table. green beans reheated to 170f on the stove to correct during the inspection.3-401.13 cook fruits and vegetables to a minimum of 135f when the f |
| 2016-04-25 |
19 |
observed sausage holding at 165f on the grill during the inspection.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-04-25 |
16 |
observed two batches of fried chicken that did not reach 165f throughout all parts. these two batches were fried again where it was corrected. be sure employees check internal temperatures and do this in the thickest parts without touching bone.3-401.11 |
| 2016-04-25 |
8 |
observed a dishtowel in the handsink today- removed by pic to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-04-25 |
1 |
observed no certified food protection manager onsite today-pic's certification had expired in 2015.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-01-21 |
1 |
observed no certified food protection manager onsite during the first half of the inspection today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-01-21 |
31 |
observed chicken wash that had been made 30 minutes prior and it had been used sitting on the chicken breader station(in its spot). product moved to the walk in freezer where it began cooling quickly. this product was at >45f(see chart). the process for |
| 2016-01-21 |
14 |
observed tea and drink nozzles with build up today. wash, rinse, and sanitize these daily.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-01-21 |
8 |
observed a cloth in the handsink today- moved to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-01-21 |
4 |
observed two drinks on the hot hold line today. drinks moved to the bottom shelf to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2015-10-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink and open food stored on the make line today- discarded to correct. |
| 2015-10-12 |
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 french fries out at room tem |
| 2015-10-12 |
33 |
3-501.13 use approved thawing methods. observed mac and cheese thawing in standing water today- moved to walk in cooler to correct. |
| 2015-10-12 |
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 back side(interior) of the flip top make table, underside of bread toaster, and inside of the cabinets at the customer drink area. |
| 2015-10-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food service employee with bracelets on today. |
| 2015-05-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed frozen mcflurry drink stored on top shelf inside walk-in freezer. cdi - drink discarded. |
| 2015-05-28 |
49 |
5-205.15 maintain a plumbing system in good repair.-pobserved leak at bottom of 3-comp sink below vat where sanitizer is held. maintenance will be notified. |
| 2015-05-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employees wearing bands on wrists. |
| 2015-05-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a few flies in kitchen. cdi - continue with effective pest treatment. |
| 2015-05-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cajun fillets in hot hold unit < 135f (see temp chart). cdi - cajun fillets discarded. |
| 2015-05-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved tea urn nozzles inside kitchen and sweet tea nozzle at customer dining area with residue. pic notified and nozzles will be cleaned at end of shift. |
| 2014-11-14 |
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 & in sinks, around equipment and shelving. thorough cleaning needed for equipment. |
| 2014-11-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink blocked by milk crates and no disposable towels ava |
| 2014-11-14 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up on floors, in floor drains, under e |
| 2014-07-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - maintain all non food contact surfaces clean to sight and touch. observed greasy build up on refrigeration handles. gave instruction. |