| Violation Date |
Code |
Description |
| 2018-07-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels not in stored in sanitizer. observed wet towels stored in sanitizer solution with concentration less than 200ppm quatt. |
| 2018-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs stored in ice, ice reached about an inch around the level of the eggs. observed eggs cold holding at 68f. cdi, pic voluntarily discarded eggs. fresh liquid eggs were |
| 2018-07-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at most sani buckets with concentration less than 200ppm quatt. cdi, sanitizer was refreshed. |
| 2018-07-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wet towels stored in handsink near drive through station. cdi, towels moved. |
| 2018-04-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at stand up freezer. |
| 2018-04-25 |
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 cups stored on the floor near cash register. |
| 2018-04-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without head covering. |
| 2018-04-25 |
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 fries not labeled with begi |
| 2018-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed dirty rice, bo-rounds, and grits hot holding below 135f. cdi, pic voluntarily discarded items. |
| 2018-04-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic unable to produce certificate as food protection manager. |
| 2018-01-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic was unable to verbally communicate entirety of health policy. cdi- spoke with pic of importance of health policy and assura |
| 2018-01-02 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfhandsink had soiled towel soaking in water in sink. cdi- towel removed and sink cleaned. do not keep anything in sinks. |
| 2018-01-02 |
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/pfthere was no begin times recorded for |
| 2018-01-02 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfthin probe thermometer was not working. repair or replace. vr. |
| 2018-01-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sanitizer bucket stored on ground.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 pro |
| 2018-01-02 |
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. scoop for flour was stored w |
| 2018-01-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-01 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed piping under three compartment sink not connected, allowing water to spill onto the floor. needs to be repaired. |
| 2017-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets filled with debris at reach-in cooler near grill. needs to be cleaned more thoroughly. |
| 2017-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers stored as clean that were still wet. cdi- containers were taken down to dry. |
| 2017-08-01 |
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 salads cooling in reach-in cooler tightly covered. salads were 53f at 9:3 |
| 2017-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several containers stored as clean that were visibly soiled with grease. cdi- pic had containers removed to be washed again. repeat violation. |
| 2017-08-01 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf- observed handsink near drive-thru area without adequate hot water. hot water pedal was missing and needs to be repaired. cdi - pedal put back on and sink functioned. |
| 2017-03-22 |
14 |
4-601.11 food contact surfaces shall be kept clean to sight and touch. observed several containers stored as clean with debris build up. observed slicing equipment with debris build up. cdi by removal for recleaning. |
| 2017-03-22 |
16 |
3-401.11 raw chicken shall be cooked to a temperature of 165 for 15 seconds. observed cajun chicken fillets cooked to a temperature of 135. cdi by futher cooking to a final temperature of 200. |
| 2017-03-22 |
19 |
3-501.16(a)(1) tcs food hot held shall be maintained at a temperature of 135 or higher. observed sausage and chicken strips held at 115 and 120 respectively. cdi by voluntary disposal. |
| 2017-03-22 |
20 |
3-501.16(a)(2) cold foods shall be maintained at a temperature of 45 or less. observed tomatoes, coleslaw and lettuce in flip top cooler measuring at 51. cdi by placing the items on tphc for lunch service. unit is not holding at proper temperature and mus |
| 2017-03-22 |
8 |
5-205.11 maintain access to handwashing sink. observed trashcan blocking access to hand sink. cdi by moving trashcan to proper location and instructing employee that hand sink is not to be blocked.6-301.12 handwashing sinks shall be kept supplied. observe |
| 2017-03-22 |
39 |
3-304.14 wiping cloths shall be kept in sanitizer at proper concentration. observed sanitizer in wiping cloth bucket at 50 ppm. cdi by replacing the sanitizer in the buckets. |
| 2017-03-22 |
42 |
4-901.11 equipment and utensils shall be air dried. observed wet pans stacked tightly together. |
| 2017-03-22 |
45 |
4-501.11 equipment shall be maintained in good repair. observed flip top unit holding at 51 degrees. |
| 2017-03-22 |
22 |
3-501.19 procedures for tphc shall be followed. observed pan of blanched fries with no time marking. cdi by writing time of disposal on pan. |
| 2016-12-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic was not able to relate employee health policy (including 5 major symptoms and illnesses). cdi- electronic copy and poster |
| 2016-12-15 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p employee was marina |
| 2016-12-15 |
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 facility is holding most foods under |
| 2016-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all chicken in wic # 1 was recorded above 45f (see chart). internal thermometer in wic read 52f. pic stated unit started to malfunction about 10 minutes ago and an order was already plac |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-12-15 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed an open personal drink stored on window |
| 2016-12-15 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. many dry wiping cloths soiled with visable debris.3-304.14(b) cloths in-use for w |
| 2016-07-06 |
54 |
general comment - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee aprons stored on shelf on top of packaged single service items. |
| 2016-07-06 |
45 |
general comment - 4-501.11 maintain equipment in good repair.repair paper towel dispenser in kitchen and in women's restroom to properly dispense paper towels. |
| 2016-07-06 |
19 |
repeat - 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken in 3 pans under heat lamp < 135f(see temp chart). cdi - chicken was discarded and fresh chicken was being prepared. implement risk control plan by next i |
| 2016-07-06 |
14 |
general comment - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tea nozzles at drive thru and customer area with build-up. cdi - cleaning process started. |
| 2016-07-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed pic present did not have food manager certification at store. |
| 2016-03-21 |
19 |
repeat - 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved tenders at 115f and supremes at 117f under heat lamp closest to drive thru side. cdi - products discarded. |
| 2016-03-21 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. observed one sanitizer bucket of quat on prep line at 50ppm. bucket was dumped and refilled with sanitizer at proper strength. |
| 2016-03-21 |
31 |
general comment - 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. -pfobserved small containers of slaw that were just prepared and plac |
| 2016-03-21 |
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 fan covers and shelving inside raw chicken cooler with build-up. |
| 2015-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and dust accumulation on shelving and fan covers inside walk-in cooler. |
| 2015-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved some top pieces of chicken stored on serving line were at 130-132f. cdi - discarded by pic. |
| 2015-07-27 |
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 shelving inside walk-in coolers and shelf by fry station. |
| 2015-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed black bus tubs stacked wet on dish shelf. |
| 2015-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved black bus tubs for chicken stacked with dried food debris. cdi - removed from shelf to be rewashed and sanitized. |
| 2015-04-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken on the hot holding serving line that was below 135f (see chart). cdi- chicken was discarded. |
| 2015-04-08 |
40 |
wash fruits and vegetables prior to use. observed whole tomatoes shipped in a cardboard box in the walk in cooler that the pic stated are not washed prior to being cut and served. there was no indication on the box that stated the tomatoes are pre washe |
| 2015-04-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food boxes stored on the floor in the walk in cooler and walk in freezer. pic stated the boxes were from a delivery th |
| 2015-04-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soiled metal container stored clean above the 3 compartment sink, 2 soup ladles stored clean above the 3 compartment sink with food debris on the |
| 2014-12-01 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - observed a leaky faucet in the mens restroom. |
| 2014-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers wet stacked. |
| 2014-12-01 |
37 |
g3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of turkeys under the freezer fan with ice on the packages and floor. cdi - turkeys were moved. |
| 2014-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with food debris on it. observed a chicken container with chicken residue stored as clean. |
| 2014-12-01 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed an open bag of grits rolled over. |
| 2014-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 6 pans at 3 compartment sink stacked while wet and 4 pans at a prep. station stacked while wet. |
| 2014-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener stored clean with old food debris on the blade. cdi by placing in 3 compartment sink for rewashing. |
| 2014-08-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one opened bag of flour in the walk in chicken cooler that was not properly sealed. cdi by properly sealing. |