| Violation Date |
Code |
Description |
| 2018-08-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed house hold food processor used.4-501.11 maintain equipment in good repair. observed shelving in walk in cooler with rust b |
| 2018-08-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 50ppm chlorine. |
| 2018-08-09 |
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 items at steam table labele |
| 2018-08-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands, not using a barrier |
| 2018-05-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands, not using a barrie |
| 2018-05-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 compartment sink with concentration less than 50ppm chlorine. cdi, sanitizer refreshed. |
| 2018-05-10 |
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 gravy at 103f after being in cooling process for more than 2 hours. cdi, pic voluntarily discarded. |
| 2018-05-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods hot holding below 135f. cdi, items were marked with time they were placed on the line. items were placed on time and will be discarded at 7pm. |
| 2018-05-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink blocked by 2 large trash containers. cdi, trash containers removed. |
| 2018-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several spans stacked wet. |
| 2018-05-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at hand washing sink near service line. |
| 2018-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors at dumpster opened.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mainten |
| 2018-05-10 |
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 cabbage cooling in plastic sealed bags. items were set to cool at 12:30pm |
| 2018-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lid at dumpster. |
| 2018-02-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed covered bin in female restroom missing.6-302.11 supply toilet tissue at each toilet. observed no toilet tissue in employee restroom. |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout establishment in need of cleaning. |
| 2018-02-16 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 2 rusted knifes stored as clean. knifes no longer easily cleanable. cdi, pic rem |
| 2018-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 10ppm chlorine. |
| 2018-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food at main steam table holding temperature below 135f. foods had been on steam table for approximately 45 minutes to an hour. observed foods in hot box holding temperature at |
| 2018-02-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand washing sinks. cdi, pic provided paper towels immediately. |
| 2018-02-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager. |
| 2017-11-07 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed bulk greens stored directly on dirty shelving inside wa |
| 2017-11-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef inside walk-in cooler. cdi all raw meats properly stored. |
| 2017-11-07 |
38 |
no points deducted2-302.11 (a) (b) (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. pf observed employee wearing watch during food prep. |
| 2017-11-07 |
42 |
repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in dirty bins that need to stay in wash rotation. |
| 2017-11-07 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving throughout, surfaces of cooking equipment and kitchen equipment, |
| 2017-11-07 |
54 |
no points deducted6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in kitchen area in need of cleaning. |
| 2017-07-26 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen and cooking equipment throughout facility; surfaces of |
| 2017-07-26 |
45 |
4-501.11maintain equipment in good repair.observed split / torn gasket on walk-in cooler door in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting |
| 2017-07-26 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-07-26 |
31 |
no points deducted3-501.15 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 large sealed container of beans cooling in walk-in cooler |
| 2017-07-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-07-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from hand sink in back kitchen area. cdi towels provided. |
| 2017-05-11 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-05-11 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottome surfaces of stand up coolers; observed sides of cooking equi |
| 2017-05-11 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed containers of meat loaf, ribs and mash potatoes placed into hot box to reheat (hot box is a holding unit only) cdi tcs foods properly reheated to 165 |
| 2017-05-11 |
48 |
5-103.11(b)5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfobserved hot water measuring 78f at all sinks and hand sinks. (facility voluntarily closed). |
| 2017-03-08 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-03-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy emailed to facili |
| 2017-03-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food products in back kitchen area. |
| 2017-03-08 |
7 |
no points deducted3-301.11 (c ) no bare hand contact with (rte) ready to eat foods.-pf observed employee bare hand rte foods (greens) inside walk-in cooler, cdi greens discarded. |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with sticker residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit.4-501.114 maintain sanitizer at c |
| 2017-03-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed pork chops reheating inside hot box unit (not approved for reheating) measuring 90f. cdi pork chops reheated to 165f and placed in hot box to hot hol |
| 2017-03-08 |
18 |
3-501.14(a)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 large container of mac n cheese placed inside walk-in cooler 1 day prior to inspection to cool; observed mac n ch |
| 2017-03-08 |
19 |
no points deducted3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved large container of rice stored for holding on steam table measuring 120f; cdi rice reheated to 165f and held properly on steam table. |
| 2017-03-08 |
21 |
no points deducted3-501.18 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 container beef ribs with date mark of 2/24th/2017 past the 7 day allowance. |
| 2017-03-08 |
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/pfobserved no recorded times for items |
| 2017-03-08 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed greens stored directly on dirty shelving inside walk-in cooler; cdi greens placed inside food contact containers and greens that came into contact with shelf discarded.protect f |
| 2017-03-08 |
31 |
no points deducted3-501.15 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 large container of mac n cheese inside walk-in with a dep |
| 2017-03-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed numerous staff members wearing watches and bracelets, observed towels hanging from pants.2-302.11 (b) unless wearing intact gloves i |
| 2017-03-08 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-08 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split/torn gaskets on walk-in cooler door; observed non-functional dish machine in need of repair. |
| 2017-03-08 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving throughout facility and inside walk-in cooler). |
| 2017-03-08 |
51 |
no points deducted5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. keep restroom in good order; observed light non-functioning in need of replacing. |
| 2017-03-08 |
52 |
no points deducted5-501.113(b)5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors / lids open to dumpster container. |
| 2017-03-08 |
54 |
no points deducted6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents in kitchen area in need of cleaning.observed portable fans collecting debris |
| 2017-03-08 |
26 |
no points deducted7-101.11 identifying information, prominence-original containers - pf observed spic and span bottles with non-spic and span chemical stored inside. cdi product discarded.. |
| 2016-12-06 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-12-06 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken and grilled chicken stored on hot holding unit measuring 118-120f. cdi items reheated and placed on steam unit covered to maintain temp. |
| 2016-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inch |
| 2016-12-06 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed slpit /torn gasket on walk-in cooler door in need of repair. |
| 2016-12-06 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed metal rolling dry storage container that is empty having old water and food debris in bottom in need of proper cleaning. |
| 2016-12-06 |
43 |
no points deducted4-502.134-502.13 single-use and single-service articles may not be reused. observed 2 gallon plastic bags reused for fresh collards. |
| 2016-08-03 |
1 |
2-102.12 certified food protection manager - c - at least one certified pic is required to be on site at all times and be an ansi accredited certified food protection manager. observed no certified pic on site. repeat. facility has 210 days from permit be |
| 2016-08-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use. observed soiled equipment stored in front of handwashing sink near warewashing area. cdi, equipment relocated to allow access |
| 2016-08-03 |
14 |
food employees shall wash, rinse and sanitize equipment. observed food employee washing, rinsing but not sanitizing equipment. cdi by instruction. employees educated on properly using 3 compartment sink. |
| 2016-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - tcs foods shall be hot held at 135 degrees f and above. observed meat loaf and mashed potatoes held on line below 135 degrees f. observed pigs feet, pepper steak, pasta, and corn held |
| 2016-08-03 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed chlorox cleaner stored above chicken base on storage rack. cdi, toxic substance relocated for proper storage. |
| 2016-08-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available. cdi, operator provided proper thermometer. |
| 2016-08-03 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed prep table with container of cut leafy greens below paper towel dispenser and near handwashing sink. provide a splash guard at handwashing sink or space prep table 12 inches from handwashing s |
| 2016-08-03 |
38 |
2-303.11 prohibition-jewelry - c - employees shall not wear jewelry on wrists or fingers. observed food employee with decorative rings and jewelry on wrists. |
| 2016-08-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed dishwasher towel drying equipment after washing at 3 compartment sink.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service a |
| 2016-08-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed low reach in refrigerator not working and operator stated that there was a possible problem with plug.4-205.10 food equipment, certif |
| 2016-08-03 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - ensure that warewashing sinks are cleaned as often as necessary to keep them clean. observed drainboards soiled and soiled equipment stored on clean drainboard of 3 compartment sink. |
| 2016-08-03 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed several pieces of equipment stored in facility that operator stated was used for other restaurant or no longer needed. remove unnecessary items from establishment. |
| 2016-08-03 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution in between uses. observed wet wiping cloth stored on raw chicken prep sink. observed wet cloths stored on prep table in kitchen. |
| 2016-04-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed greens stored over bags of washed vegetables. cdi by rearranging items.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils |
| 2016-04-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed ribs reheated to 120-156f and chicken reheated to 121f. cdi by placing items back in oven to continue reheating. |
| 2016-04-07 |
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 rice in walk in cooler cooked yesterday, 48f. cdi by discarding. |
| 2016-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed broccoli casserole mix on counter 91f, rice 123f and cube steak 123f in hot holding cabinet and yams 122f, lima beans 127f and pork chops 121f on steam table on front line. c |
| 2016-04-07 |
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 one bucket of fried chicken with no date in walk in cooler. cdi by discarding.3-501.18 discard the food requiring date labels onc |
| 2016-04-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabeled spray bottles of sanitizer. cdi by labeling.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed severa |
| 2016-04-07 |
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 serving spoons stored in container of water at 69f. cdi by ins |
| 2016-04-07 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service aluminum foil pans being washed and reused. |
| 2016-04-07 |
45 |
4-205.10 equipment shall be used for its intended purpose only. observed containers of potato salad stored in glass door pepsi cooler listed for storage of non-potentially hazardous products only. |
| 2016-04-07 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed cleaning/organization needed of can wash area. store large dumpster typ |
| 2016-04-07 |
8 |
6-301.14 post a handwash sign at each handsink. observe no hand washing signs posted at any hand sinks. cdi-stickers given to pic. |
| 2016-04-07 |
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 large containers of rice cooked today and tightly covered in walk in coole |
| 2016-04-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. 2 point deduction not taken until 210 days from permit issuance. |