| Violation Date |
Code |
Description |
| 2018-12-03 |
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 behind and around |
| 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. observed cleaning needed to the shelves and floors in the walk in cooler, around cooking equipment, behind cookline and the hood vents. have cleaned. rep |
| 2018-12-03 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flooring in the walk in cooler. have repaired. owner is in the process of having the floor repaired. |
| 2018-12-03 |
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 cleaning needed to the outside of the bins and lids holding dry storage product such as the macaroni noodles, flour, su |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet cloths sitting on the counter tops upon entrance to the kitchen. ensure the cloths are stored in a sanitizer solution or kept dry and clean. |
| 2018-12-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rusted back door entrance. the outside can be seen from the inside. the owner is in the process of having the door repaired. repeat. |
| 2018-12-03 |
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 food items properly date marked in the walk in cooler. owner stated that they were removed earlier today to indicate that toda |
| 2018-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on equipment stored on the clean equipment rack. cdi-the pans were brought back to the 3-compartment sink for washing, rinsing, and san |
| 2018-09-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed lack of hand washing between task changing. cdi-discussed better hand washing is needed for both employees working the kitchen today. |
| 2018-09-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand washing sink. cdi-paper towels were brought out. |
| 2018-09-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed curry chicken and goat that did not fully cool within the 6 hours cooling time frame. cdi-the products were discarded. d |
| 2018-09-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed isopropyl alcohol stored on shelf where the red beans are stored. cdi-the alcohol was removed to another location. |
| 2018-09-12 |
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 jerk chicken cooling with a covered lid. also observed goat and curry c |
| 2018-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies inside of the kitchen and dining area. also observed large amounts of flies around the outside dumpster area. the manager will contact their pest control comp |
| 2018-09-12 |
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 the ground in the walk in cooler. cdi-the product was placed onto pallets and shelves. |
| 2018-09-12 |
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 the handle to the scoop stored in the food product of the sugar conta |
| 2018-09-12 |
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 the walk in cooler, the inside of the reach in freezer, and underneath the stove tops. have cleaned. repeat. |
| 2018-09-12 |
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 walls underneath the 3-compartment sink and the |
| 2018-06-20 |
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 missing tiles underneath the prep and 3-compartment sinks. have repaired. |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving and floors in the walk in cooler. have cleaned. |
| 2018-06-20 |
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 a spoon being stored in a container of water on the counter. the wat |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility. increase pest control methods. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the walk in cooler barely holding temperature at 45f or below. have a technician come out and evaluate the cooler. *no violation today. no points taken* *beginning january 1, |
| 2018-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed weak sanitizer strength in the spray bottle. cdi-chlorine was added to the bottle where they are at the correct concentration of sanitizer. |
| 2018-03-06 |
18 |
repeat violation 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed a container of cooked collard greens in the walk in cooler at 50f. pic stated they were cooked last night |
| 2018-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed jerk chicken, red beans and rice and macaroni and cheese below 135f on the steam table. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a container stored in the hand sink by the drying rack. cdi - container was removed. |
| 2018-03-06 |
33 |
general comment 3-501.13 use approved thawing methods. - observed goat thawing in standing water. cdi - cold water was turned on. |
| 2018-03-06 |
21 |
repeat violation 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 jerk chicken, curry chicken and curry goat in the walk in cooler without dates. cdi - items were cooked sunday; |
| 2017-12-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at any hand sink in kitchen, nor in bathrooms. cdi soap was provided. |
| 2017-12-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooled mac & cheese, rise and chicken at 45f or below not covered in walk in cooler. observed shelves above items collecting debris. observed food in |
| 2017-12-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rise stored on prep table cooling, rice was prepared a few minutes before 12pm. rise was stored on prep table. rice temped a |
| 2017-12-14 |
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 all food in facility not dated. pic stated food was prepared more than 24 hours prior to inspection. vr.repeat |
| 2017-12-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bottle, and windex stored above food, and utensils. cdi, chemicals were re-located. |
| 2017-12-14 |
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 rice held at prep table to cool. rice temped at 110f at 2:30 pm. pic state |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates stacked while still wet. |
| 2017-12-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food 2 employees re-contaminate hands by closing faucet without using a barrier. cdi, foo |
| 2017-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris buildup on shelves throughout facility. repeat observed build up of dried food and debris in microwaves. |
| 2017-12-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in woman's restroom.repeat |
| 2017-12-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors/lids. 5-501.115 maintaining refuse areas and enclosures - c observed litter around dumpster encloser. |
| 2017-12-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some absorbent ceiling tiles. repeat6-501.11 floors, walls, and ceilings including the attachments such as soap and towel d |
| 2017-12-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee belongings such as phone, and chargers stored on prep tables or stored above food prep tables. designate area for employees to store belongings in an are |
| 2017-12-14 |
45 |
4-101.19 nonfood-contact surfaces - c observed shelving in walk in cooler with rusted patches. |
| 2017-09-19 |
8 |
observed no soap at hand sink in kitchen. cdi - soap provided.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2017-09-19 |
13 |
repeat non-compliance: observed cooled rice and chicken at 44 degrees not covered. observed shelves above items collecting debris.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2017-09-19 |
21 |
repeat non-compliance: observed jerk sauce not dated. cdi - 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 |
| 2017-09-19 |
36 |
repeat non-compliance: observed roach in unused walk in freezer converted to storage. observed one fly in back area.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-09-19 |
26 |
observed spray bottle of sanitizer below 50 ppm. cdi - remade at proper concentration.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p |
| 2017-09-19 |
51 |
repeat non-compliance: observed no covered trash can in woman's restroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-09-19 |
53 |
repeat non-compliance: observed 2 absorbent ceiling tiles. observed several damaged floor tiles.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings |
| 2017-09-19 |
47 |
observed debris buildup on shelves throughout facility.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - mac and cheese read 110f and chicken read 107f. cdi- reheated to read 200 f. |
| 2017-06-23 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2017-06-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed employee donning gloves without washing hands. cdi- employee removed gloves and washed hands. |
| 2017-06-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - 0pts - observed all foods in walk in cooler uncovered. all foods, with the exception of the improperly cooled chicken, read 45f or below and should of been |
| 2017-06-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - when request to reheat the product employee did not check food temperature and removed from heat into hot hold weld at 125f. cdi- reheated again to |
| 2017-06-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - repeat - observed chicken reading 53f prepared on 6/22. cdi- discarded. |
| 2017-06-23 |
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 - 0 pts - observed no true date marking system. pic states that all foods are prepared and consumed within 24 hours but some food items were |
| 2017-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - a bag beans stored on the floor. |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed flies in the kitchen. maintain door closed at all times. observed high presence of flies in dumpster area. keep area clean. |
| 2017-06-23 |
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 chicken cooled in large/deep containers reading 53f. product must cooled |
| 2017-06-23 |
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 on shelving of walk in cooler, under counter reach in prep tables, microwave, patty hot hold cabinet, walk in freezer (non-operati |
| 2017-06-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts - observed no covered receptacle in women's restroom. |
| 2017-06-23 |
53 |
3 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. repeat - observed tile in disrepair, baseboards in disrepair, and wall joints in disr |
| 2017-02-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee rinse off hands in the 3 comp sink. cdi - educated that if food employee is washing hands, wash hands in the handsink with soap, warm water, dry hands with paper towel, and turn off f |
| 2017-02-28 |
8 |
6-301.14 post a handwash sign at each handsink. repeat violation. observed no handwashing sign in the mens bathroom. cdi - advised pic to print off handwashing sign and place handwashing sign in the mens bathroom. |
| 2017-02-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottle at 0 ppm chlorine. cdi - advised to refill with proper solution at the proper concentration. |
| 2017-02-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed two containers of rice in the walkin cooler that did not meet time/temp cooling criteria. pic states that the product was c |
| 2017-02-28 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to walkin cooler in disrepair, advised to replace. |
| 2017-02-28 |
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 tile in disrepair, baseboards in disrepair, and wall joints in disrepair. adv |
| 2017-02-28 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in the 3 comp sink too strong; test strips bleached out. cdi - added water to the solution to dilute. solution now at 200 ppm chlorine. |
| 2016-09-01 |
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 a loose baseboard under the walk in cooler door. repair base |
| 2016-09-01 |
51 |
general comment 5-501.17 provide a covered waste bin in female restrooms. |
| 2016-09-01 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed a box of peppers and a bag of onions on the floor in the walk in cooler. do not store any food on the floor. |
| 2016-09-01 |
31 |
repeat violation 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 rice, chicken and goat cooling on the prep table. cdi |
| 2016-09-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bottle not labeled. |
| 2016-09-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cabbage, chicken and rice below 135f in the steam table. cdi - items were reheated to at least 165f (see temp. chart). steam table was not turned on; pic turned on the table. |
| 2016-09-01 |
18 |
repeat violation 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed a large pot of ox tails at 51f in the walk in. pic stated they were made last night. observed a large con |
| 2016-09-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink. cdi - paper towels provided.6-301.14 post a handwash sign at each handsink. - observed no handwashing sign in the men' |
| 2016-09-01 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-06-22 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified.. |
| 2016-06-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - observed no soap at the handsink in the kitchen. cdi- soap provided to handsink. |
| 2016-06-22 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed deep tub of macaroni and deep tub of ox tails that had been cooled in deep amounts and foods are so thick they require effectiv |
| 2016-06-22 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed larg tub of cooked ox tails that had been cooling since last night (over 6 hrs) observed at 53 degrees in the center. owner |
| 2016-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pots stored hanging with water collected at bottom, pic stored pots to drain. |
| 2016-06-22 |
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 some tubs of dry goods not labeled. |
| 2016-01-25 |
51 |
general comment 5-501.17 provide a covered waste bin in female restrooms. |
| 2016-01-25 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a bag of onions and a box of green peppers on the floor in the walk in cooler. cdi - items were moved to a pro |
| 2016-01-25 |
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 items in the walk in cooler not dated. pic stated they were made on saturday 1/23. cdi - items were dated. |
| 2016-01-25 |
13 |
'3-302.11(a) separate the different types of raw animal foods. -p - observed raw ox tail stored above shell eggs in the walk in cooler. cdi - eggs were moved above the ox tail. observed boxes of raw fish stored on top of packets of raw fish in the walk in |
| 2016-01-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - observed no soap at the handsink in the kitchen. cdi - soap provided.6-301.14 post a handwash sign at each handsink. - observed no sign in the men's restroom. |
| 2016-01-25 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2015-09-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. facility has 210 days from date of permit (30 days from this date) before points will be deducted. |
| 2015-09-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a few employee drinks stored open and/or above food in the stand up freezer. cdi- drinks removed. |
| 2015-09-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at kitchen handsink. cdi- towels placed at handsink. |
| 2015-09-03 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed a number of foods in walk in cooler not being covered to protect them . cdi- foods covered. |
| 2015-09-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer spray bottle above 200 ppm bleaching out test strip. cdi- sanitizer made to proper strength. |
| 2015-09-03 |
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 a number of dry goods, flour, sugar etc, not labeled. |
| 2015-09-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a lot of fruit flies and house flies in kithen, observed some landing on cutting boards. cutting boards placed in dish for re-washing. have fly problem corrected. |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep table shelf next to walk in cooler and some shelving above large prep table across from fryers needing cleaning of build up. microwave needs be |
| 2015-09-03 |
49 |
5-205.15 maintain a plumbing system in good repair. 3 comp sink has bad leak where outlet pipe connects, needs repair. |
| 2015-09-03 |
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. walls in walk in cooler needs better cleaning in corners |
| 2015-09-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chicken stored on the floor awaiting prep. cdi- chicken stored off the floor. |
| 2015-03-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed an open drink and two water bottles on the prep table. all drinks relocated to a lower shelf or discarded. |
| 2015-03-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints worn during inspection. |
| 2015-03-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles of cleaner and sanitizer. bottles were labeled during inspection. |
| 2015-03-09 |
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 marking sysytem in place. items such as fried chicken and jerk chicken were date marked during inspection. handout email |
| 2015-03-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no towels at the kitchen handsink and restrooms. napkins were provide during inspection, and hand towels were being picked up by employee. |
| 2015-03-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic (person in charge). facility has 210 days from the time permit was issued for compliance, otherwise it is a 2 point deduction. |