| Violation Date |
Code |
Description |
| 2018-12-14 |
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 wall joint in disrepair. 6-501.12 floors, walls, ceilings including the att |
| 2018-12-14 |
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 |
| 2018-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at reach in unit. advised to repair. |
| 2018-12-14 |
37 |
3-307.11 protect food from miscellaneous sources of contamination. observed food employee cracks eggs to prepare, then store cracked egg shells in the egg carton trey. the trey is saturated with raw egg and is getting stored in reach in unit and placed o |
| 2018-12-14 |
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 breakfast product not bein |
| 2018-12-14 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed lettuce that has been prepared over 24 hrs ago with no label on product. cdi - discarded product and educated date m |
| 2018-12-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 50 ppm. cdi - created a bleach solution at 50 ppm. advised to have technician arrive on site to repair quat dispenser. |
| 2018-09-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. facility has fixed the items from last inspection. observed torn gasket at the stand up refrigerator. advised to replace gasket. |
| 2018-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed inconsistency under the heat lamp unit; items in the back are out of temperature and items in the front are in compliance. advised to use thermometers more of |
| 2018-03-09 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up on soda nozzles. advised to keep items clean. |
| 2018-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed sausage in the temperature danger zone. cdi - educated food employees about proper hot holding compliance. positioned the tray of food to where it is fully u |
| 2018-03-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed incorrect date labels on products. items have been marked with an 8 day dat |
| 2018-03-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat violation. observed no labels for the sanitizer buckets. cdi - wrote labels with sharpies. |
| 2018-03-09 |
54 |
6-303.11(a) light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. observed 0 ft candles in the freezer because the light bulb is broken. please refer to violation |
| 2018-03-09 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service items not protected from contamination. |
| 2018-03-09 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed light bulb not working in the freezer. advised to repair. facility has repair the previous issue of torn gaskets at cold holding units. |
| 2018-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed food on the floor in the freezer at the back of the faciliy. advised to keep food at least 6 inches |
| 2017-12-22 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up on soda nozzles at the drink machine. cdi - pulled the dirty nozzles for a cleaning procedure and educated to clean at least |
| 2017-12-22 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee wash hands with no soap, recontaminated hands, did not use p |
| 2017-12-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at front handsink. cdi - provided papertowels to the dispenser. |
| 2017-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet and sour wings in the temperature danger zone. cdi - educated to maintain hot foods at 135f or above. pulled container and put in oven to bring up to proper temperature. |
| 2017-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed soapy water solution in red bucket with no label. advised to have cleansers, sanitizers, and degreasers labeled. |
| 2017-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket in refrigerator. advised to repair. |
| 2017-12-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed slaw prepared on 12.14.17. product is at the proper temperature to hold for |
| 2017-08-30 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed jambalaya spoon stor |
| 2017-08-30 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee working with no hair restraint. advsied to get hair restraint. |
| 2017-08-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed slaw dated from 8.18.17 - 8.23.17. product is not at a temperaure to hold for 7 days. product |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer on storage rack with dried food debris on slicer. cdi - educated to spend more time on a proper cleaning procedure. sent through a cleaning pro |
| 2017-08-30 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare handing customers food while dispensing food into single service ar |
| 2017-08-30 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employee not washing hands when needed. food employee han |
| 2017-05-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen area. |
| 2017-05-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed raw chicken (tenders and breast) on counter top out of temperature. refer to temperature chart. cdi - ehs explained to pic that this product shall be held under refrigeration |
| 2017-05-26 |
14 |
•4-501.114 maintain sanitizer at correct concentrations. -p observed facilities 3 comp sink quat dispenser not dispensing properly; solution below 100 ppm. pic called ecolab for a work order; maintenance states they will come out tuesday. ehs educated ho |
| 2017-05-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pobserved food employees not washing hands in between switching gloves. observed employee not wash |
| 2017-05-26 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee eating wings right next to t |
| 2017-01-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed jambalaya stored in hot holding case in ready to eat form. refer to temperature chart. cdi - discarded jambalaya. educated to reheat product to 165f |
| 2017-01-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed coffee grinds in the sink basin of the front handsink; do not dump food down handsink. cdi - educated that handsinks are only for handwashing. |
| 2017-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken sandwich in hot holding unit not at proper temperature. refer to temperature chart. cdi - turned up equipment; provided time paper to give the facility the option to h |
| 2017-01-18 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed employee drink stored on counter top. cdi - advised food employee to relocate the drink. |
| 2017-01-18 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer rag stored on counter throughout inspection. cdi - placed rag in sanitizer bucket |
| 2017-01-18 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service articles stored where the food contact s |
| 2017-01-18 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. observed self service case with no food label for bbq sandwich |
| 2016-09-23 |
53 |
general comment 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 broken tiles at the can wash. replace tiles. |
| 2016-09-23 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - hot water on handsink by register is coming out, but with start to lose pressure. have sink serviced. |
| 2016-09-23 |
21 |
repeat violation3-501.18 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 a container of chili in the reach in cooler at 43f with a prep date of 9/19. i |
| 2016-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the cuber/slicer. item looks like it was not cleaned at all before storing it. |
| 2016-09-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed a box of raw bacon stored above shell eggs in the prep unit. cdi - bacon was moved to the reach in cooler. |
| 2016-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker and sticker residue on food containers stored clean. cdi- items were re-washed. |
| 2016-06-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed 2 thick chicken breasts not cooked to correct final cook temperature (see temp chart), remaining chicken was cooked to |
| 2016-06-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items including but not limited to chili, fried fish, chicken tenders and fried okra to be below 135 (see temp chart). all items but chili were located on bottom rack of displa |
| 2016-06-24 |
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 items including but not limited to jambalaya with datemark of 6/16, tuna with datemark of 6/16 |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed hot hold bottom unit to not be holding properly (see violation # 19). return visit (vr) required. |
| 2016-06-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed grab and go apples that have not been washed without sign stating consumers should wash before consuming. return visit (vr) required. |
| 2016-06-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris build up in reach in freezer prep gaskets and interior. clean. |
| 2016-06-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin prove thermometer available, dial thermomter available. provide. return visit (vr) required. |
| 2016-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature (refer to temp chart); cdi - discarded product in the display cold hold equipment, moved other product to the freezer to cool down or uncove |
| 2016-02-19 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed the handsink in the kitchen being blocked by cardboard boxes and a moviong dolly. cdi - moved carboard boxes and moving dolly out of the |
| 2016-02-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed that employees are labeling product incorrectly by not using the day of cooking or preparation |
| 2016-02-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -p observed pic wash hands and then recontaminate hands by turning off faucet with bare hands befo |
| 2016-02-19 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon arrival, food employees did not have hair restraint on, then when i arrived food employees put hair restrai |
| 2016-02-19 |
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 medicine on a prep table. cdi - moved |
| 2016-02-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product cooling down in the reach in cooler with plastic covering product and p |
| 2015-10-09 |
53 |
(general comment)6-501.12floors, 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 issues to physical facil |
| 2015-10-09 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside bottom surfaces of walk-in freezer) |
| 2015-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked chicken tenders stored under heat lamps measuring 118-130 degrees f; heat lamp bulb was burned out and was replaced. cdi chicken reheated and placed under functioning b |
| 2015-06-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunchbox stored above facility food in cooler. |
| 2015-06-23 |
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. floor drain under prep sink is in need of cleaning. |
| 2015-06-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items stored on the floor. |
| 2015-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. |
| 2015-01-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handle money at register and begin to don gloves to prepare food without washing hands first. cdi-employee stopped and directed to hand sink to wash hands. |
| 2015-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw shell eggs and raw chicken stored over ziploc bags of fried chicken. cdi-items re-arranged to proper storage order. |
| 2015-01-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed fried chicken and |
| 2015-01-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor of freezer. |
| 2015-01-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones stored amongst products for facility. |
| 2015-01-29 |
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 interior of ice machine in back office. pic states that this ice machine is not used for consumption or in direct contact with food. ice |
| 2014-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. obse.rved employee drinks stored improperly throughout kitchen. |
| 2014-09-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as phone, drinks, lighter stored in various places throughout kitchen. |
| 2014-09-15 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility using rice cooker with no certification. |
| 2014-09-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items stored on floor throughout facility. |
| 2014-09-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. 2-303.11 remove jewelry on hands and arms while preparing food. |
| 2014-09-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in cooler and freezer. |
| 2014-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some chicken tenders holding below 135f. cdi-all chicken tenders reheated to 165f or higher. |
| 2014-09-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over sausage gravy and chili. cdi-items rearranged. |
| 2014-09-15 |
2 |
.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employees did not have complete knowledge of required symptoms, illnesses, and exposure. cdi-handouts given. |