| Violation Date |
Code |
Description |
| 2018-10-09 |
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 the walls of the facility es |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves of the reach in coolers, and to the plumbing below the 2-compartment sink. have cleaned. repeat. |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed the white inside lining to the lid of the flip top cooler coming apart. have reattached. |
| 2018-10-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils (slotted spoons, tongs) being held in water at 110f. |
| 2018-10-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed push cart containing flour for breading food product stored in an area where contamination can occur from the hand washing sink. |
| 2018-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold hold above 45f in the small flip top cooler. all other items were barely meeting 45f. cdi-the lettuce was removed and the owner will contact a maintanence operat |
| 2018-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed facility combining soap solution and bleach sanitizer in the same compartment when manually washing, rinsing and sanitizing equipment. cdi-explained that the |
| 2018-06-26 |
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 employee handling raw shrimp, take gloves off and immediately |
| 2018-06-26 |
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 probed thermometer onsite. a verification visit will be made within 10 days to ensure a thin probed thermometer |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged strainer and bowl. they are no longer in good condition and are not easily cleanable. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several small utensils being stored in a clean container with food buildup. cdi-the utensils were brought back to the dish machine for proper washin |
| 2018-06-26 |
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 the walls and ceilings of th |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in both reach in coolers and hood vents. have cleaned. repeat. |
| 2018-02-27 |
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 floor and wall damage throughout facility.6-501.12 floors, walls, ceilings inc |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and residue accumulation on equipment and surfaces in the kitchen area. |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusted equipment such as shelving and tables. observed damage dry fish, as well as chicken breading containers damaged.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cl |
| 2018-02-27 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop in the front bar area stored inside the ice with the handle in |
| 2018-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on a prep surface. item was returned to a sanitizer container by pic. |
| 2018-02-27 |
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 mac n cheese cooling in an upright cooler while covered in plastic wrap. |
| 2018-02-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener blade with accumulated food residue. item cleaned during inspection. |
| 2017-10-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on all menus without a disclosure. pic stated they will no longer served foods undercoo |
| 2017-10-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pooled eggs and raw shelled eggs stored above raw fish in up right cooler. cdi, eggs were relocated to prevent contamination of other raw animal foods. |
| 2017-10-27 |
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 milk and collards not dated. pic stated milk jug was opened on 10/26, the collards were made on 10/26 also. cdi, food products were |
| 2017-10-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a clear bottle with cleaner without an identifying label.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bottle of san |
| 2017-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2017-10-27 |
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 squeeze bottles without identifying label. |
| 2017-10-27 |
45 |
4-501.12 cutting surfaces - c observed cutting boards with deep dark cuts. ensure cutting boards are cleaned, and are cleanable. |
| 2017-10-27 |
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 mac n cheese cooling in up right cooler, in tightly covered metal containe |
| 2017-02-01 |
53 |
observed residue collecting on floor around door and at back wall near 2 door refrigerator.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 repa |
| 2017-02-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the female restroom. |
| 2017-02-01 |
27 |
observed no variace available upon request.8-103.12 conformance with approved procedures - p,pf |
| 2017-02-01 |
21 |
observed collards cooked today and sauage not dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-02-01 |
14 |
observed residue collecting on can opener blade, pic staetd cleaned and sanitized every 2 days.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p can opener while in use must be cleaned every 4 hours. |
| 2016-07-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p.f observed fully cooked smoked sausage stored under raw shell eggs in the true refrigeration unit. cdi-sausage moved to a higher shelf. |
| 2016-07-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser not labeled as required. cdi-pic labeled. |
| 2016-07-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the female restroom. |
| 2016-07-26 |
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 damaged and missing ceiling tiles in the dry storage area. |
| 2016-07-26 |
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 unshielded light bulbs inside both upright reach-in refrigeration units. |
| 2016-02-25 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in a pot of water. thaw in constant flow of cold running water, in the cooler, in the microwave, or by cooking. |
| 2016-02-25 |
8 |
2-301.14 wash hands before donning gloves and between gloves uses.-p cdi- corrected by instruction. |
| 2016-02-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. heavy build-up observed inside the ice machine. clean and sanitize regularly to prevent build-up. |
| 2016-02-25 |
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 no date mark on potatoes salad, grilled onions, collard greens in the reach-in coolers observed not date marked. 3-501.18 discard |
| 2016-02-25 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed raid which is not approved for commercial use according to the label. remove from facility. recom |
| 2016-02-25 |
36 |
6-501.112 dead insects, rodents, or other pest shall be removed from the facility. observed dead american cockroaches in the kitchen beside the reach-in cooler in front of the can wash. removed dead roaches. no live roaches observed. |
| 2016-02-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed several spatulas with heavily burned/damaged handles. replace.4-501.11 maintain equipment in good repair. prep table shelf observed rusted with a hole. replace or repair. |
| 2016-02-25 |
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 handles of the hand sink in the kitchen area. |
| 2016-02-25 |
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 build-up on the floor under the cook line. obs |
| 2016-02-25 |
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 missing light cover in the kitchen area. replace the light cover. |
| 2016-02-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic preparing food with no hair restraint. |
| 2015-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed unpackaged raw salmon stored over bags of ice and icecream in reach-in freezer in rear storage area. cdi-salmon was relocated. |
| 2015-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up on gasket in reach-in freezer. observed debris accumulating on handles at handsink in kitchen. |
| 2015-10-29 |
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 cleaned utensils stored in containers collecting debris. clean containers. |
| 2015-10-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of debris on blade of can opener. cdi-can opener was removed to be rewashed. 4-501.114 maintain sanitizer at correct concentrations. -p obser |
| 2015-10-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on-site. cdi- ehs attached health policy form to inspection report. |
| 2015-02-20 |
26 |
7-102.11 common name-working containers - pfworking containers of toxic substances shall be labeled by common name of substance. observed bottle of degreaser not labeled below handwashing sink at bar area. cdi, operator labeled container. |
| 2015-02-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held over 24 hours. observed 1 chicken breast date marked 2/11 |
| 2015-02-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed sanitizer at dish machine below 50ppm chlorine. observed sanitizer at two-compa |
| 2015-02-20 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed 2 pans of mac and cheese that food employee stated was placed below prep table to cool. cdi, operator instructed on proper cooling methods and mac and cheese was placed in oven unit t |
| 2015-02-20 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees shall drink from a closed beverage container if handled to prevent contamination of hands or equipment. observed employee beverages stored on top of reach in refrigerator and over equipment. cdi, dr |
| 2015-02-20 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2015-02-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw shrimp stored over vegetables and ready to eat foods in reach in refrigerator. cdi, oper |
| 2015-02-20 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restaints. observed 1 food employee not wearing a hair restraint. improvement made since previous inspection. |
| 2015-02-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed split gasket on standing reach in refrigerator doors.4-205.10 food equipment, certification and classification - c - food equipment shall meet nsf / ansi st |
| 2015-02-20 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pfgeneral comment: use approved detergent-sanitizer or obtain variance for 2 compartment sink. observed employee washing equipment in 2 compartment sink. cdi by instruction. observed operator st |
| 2015-02-20 |
47 |
4-602.13 nonfood contact surfaces - c nonfood contact surfaces shall be free from an accumulation of soil. observed dust buildup on ice machine in kitchen and soil accumulating on bottom of reach in refrigerator near water tank. |
| 2015-02-20 |
49 |
5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed plumbing leak at hose bib at can wash. verification required by 3/2. |
| 2015-02-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed baseboard tile damage throughout kitchen. repair.6-501.12 cleaning, frequency and restrictions - |
| 2015-02-20 |
54 |
6-202.11 light bulbs, protective shielding - cprovide shatterproof-shatter-resistant or shielded lighting in lights over food or equipment. observed light shield missing at light under hood vent. |
| 2015-02-20 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed food employee drying clean equipment with a towel after washing.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single |
| 2014-10-16 |
18 |
3-501.14 cooling - ppotentially hazardous food shall be cooled from 135 to 70 degrees in 2 hours and from 70 degrees to 45 degrees in 4 hours. observed 1 container of ettoute, 1 container of mac and cheese, hold overnight and above 45 degrees f. observed |
| 2014-10-16 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of hands or equipment. observed an open employee beverage stored on refrigeration unit. cdi, beverage dumped out. |
| 2014-10-16 |
8 |
6-301.11 handwashing cleanser, availability - pf provide hand soap at each handwashing sink used by food employees. observed no handwashing soap at handsink behind bar, in kitchen or in employee restroom. cdi, handwashing soap provided during inspection. |
| 2014-10-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw chicken stored removed from commercial packaging and stored over shrimp in reach-in free |
| 2014-10-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide proper concentration of sanitizer when manually warewashing. observed no sanitizer being used when washing dishes at 2 comp |
| 2014-10-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held for over 24 hours. observed some foods date marked but a container of fried ch |
| 2014-10-16 |
2 |
2-103.11 (m) person in charge-duties - pfimplement and follow an employee health policy. observed some employees not able to demonstrate that an effective employee health policy was being followed. cdi by instruction, handout given to operator. |
| 2014-10-16 |
38 |
2-402.11 effectiveness-hair restraints - cemployees shall wear effective hair restraints. observed kitchen employees not wearing hair restraints. |
| 2014-10-16 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed 2 wet wiping cloths stored over 2 compartment sink. |
| 2014-10-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 2 split gaskets on door of reach-in refrigerator. observed damaged panels below oven and refrigerators. |
| 2014-10-16 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pfgeneral comment: use approved detergent-sanitizer or obtain variance for 2 compartment sink. observed employee washing equipment in 2 compartment sink. cdi, operator provided another copy of v |
| 2014-10-16 |
35 |
3-302.12 food storage containers identified with common name of food - ccontainers used to store dry ingredients shall be labeled by common name of food. observed 2 plastic containers of flour not properly labeled. |
| 2014-10-16 |
1 |
2-102.12 certified food protection manager - cat least one employee in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cid by instruction. |