| Violation Date |
Code |
Description |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on the exterior of several plastic containers. |
| 2018-10-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of commercially packaged fish products stored on the floor of the walk in freezer. items were moved by pic to proper s |
| 2018-10-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken product stored above oyster products in the walk in cooler. rectified by pic. |
| 2018-10-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cleaning hose used to spray down the floors stored with the spraying nozzle inside the frying area handsink. item moved during inspection. do not block access |
| 2018-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested plastic containers in the clean dish storage area. |
| 2018-04-16 |
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 several dry goods containers with styrofoam, handle-less cups used as sc |
| 2018-04-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed front sanitizer bucket with visibly soiled solution. refreshed during inspection. |
| 2018-04-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of degreaser not labelled in the prep area. labelled during inspection. |
| 2017-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed okra under heat lamp below 135f. cdi okra voluntarily discarded. see temperature chart for temperature observations. |
| 2017-11-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bucket of sanitizer stored on prep surface above items in hot hold. cdi bucket relocated to approved location. |
| 2017-07-13 |
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 utensil stored in standing water. |
| 2017-07-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food products without a beard guard. |
| 2017-07-13 |
37 |
3-304.13 linens and napkins, use limitations - c observed cooked shrimp in direct contact with linen. |
| 2017-07-13 |
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 tomatoes cooling in flip top cooler. see temperature chart for temperatu |
| 2017-07-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tray and utensil stored in two handsinks. cdi items relocated. |
| 2017-01-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage improperly stored above customer food products. cdi beverage relocated to office. |
| 2017-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility holding homemade dressings/sauces out of temperature control then return to temperature control between uses. provide product assessment or dressings/sauces must rema |
| 2017-01-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. cdi bucket labeled. |
| 2017-01-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed reach-in freezer labeled for packaged ice cream only. replace reach-in freezer.4-501.11 maintain equipment in good repai |
| 2017-01-30 |
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 three containers of flour mix not labeled. |
| 2017-01-30 |
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 probe thermometer on site. verification required. |
| 2016-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed saniizer bucket with 0ppm chlorine sanitizer. cdi-bucket replenished with correct concentration of sanitizer (50ppm) (repeat) |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed macaroni and cheese and rice holding above 45f in upright reach-in cooler (see temperature chart).. cdi- product discarded. |
| 2016-08-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee leave from working with raw food to ready to eat food without washing his hands before changing gloves. cdi-by instruction. employee to wash hands between changing tas |
| 2016-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with 0ppm bleach sanitizer and wet wiping cloths lying around on countertops. cdi-sanitizer remade to correct concentration and cloths placed in sanitizer bucket. |
| 2016-06-09 |
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 of oils and sauces not labeled as required. cdi-product labeled. |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw catfish stored over cooked shrimp in prep cooler. cdi-relocated catfish to lowest shelf. |
| 2016-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pink residue on shield of icemachine. |
| 2016-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on surfaces throughout facility. store wet wiping cloths in sanitizer buckets between uses. |
| 2016-02-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pork jowls and boxes of fish stored on floor in walk-in cooler and freezer. |
| 2016-02-24 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock lid for oysters with no date of when last oyster |