- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink. By ice machine
- Basic - Black tape used to repair nonfood-contact surface. Freezer handles
- Basic - Floor tiles cracked, broken or in disrepair. On cookline tiles in bad repair and dirty water accumulated in that area. In walkin cooler, several tiles missing and hard grease accumulated in those areas.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Wings at 91° and beef at 122-131° on cart in kitchen. These products placed in walkin cooler. Discussed proper cooling procedures.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Banana pudding **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Wait station **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Wait station **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, ris, turkey cooked yesterday **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink. Throughout facility
- Basic - Floor tiles missing.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored in grease trap.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in freezers
- Basic - Plate cracked/chipped.
- Basic - Single-service articles stored under handwash/food preparation sink exposed to splash. Wait area for drive thru.
- Basic - Stored food not covered in reach-in freezer. Beef
- Basic - Working containers of food removed from original container not identified by common name. BBQ seasoning
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Baked beans 115°, corrective action taken reheated during inspection **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Grill cook.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. By soda dispenser
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Corn nuggets in reach-in freezer
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning. Multiple.
- Basic - Stored food not covered in walk-in cooler. Multiple. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Above oven in kitchen, Baked beans 109-113? Mac n cheese 120-23? Pulled pork 125-127? Sausage in pit 122-124? Corrective action taken, placed in oven to be reheated.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dish machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. **Corrected On-Site**
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5/16/2013 | Routine - Food | Administrative complaint recommended |
- Floor tiles in poor repair - front cookline.
- Critical - Walkin cooler not maintaining 41 degrees F or below - no food.
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer inaccurate in walk in cooler - reading 29 degrees F.
- Critical - Badly dented can of green beans.
- Ceiling tiles missing in kitchen.
- Critical - Commercially processed potato salad opened and held over 24 hours not date marked.
- Critical - Cooked hamburgers hot holding at 118 - 123 degrees F. Sausages hot holding at 109 degrees F. COS - hamburgers heated to 177 degrees F, sausages to 193 degrees F.
- Critical - Dishwasher not trained in his specific duties. did not know how to check the sanitizer in the dishmachine.
- Critical - Employee drink stored over clean dishware. COS
- Floor tiles in poor repair in front of cookline and dirty water puddled there.
- Critical - Food employee wearing bracelets.
- Food employee with no hair restraint. COS
- Critical - Meats on smoker not reheated to 165 degrees F within 2 hours. Pork butts 129 degrees F, 149 degrees F, 141 degrees F and 156 degrees F. Turkey 144 degrees F. Corrective action taken - discarded.
- Critical - No handwash sign at handsink in front wait station.
- Critical - No sanitizer in final rinse at dishmachine. Do not use until it is working correctly. Use triple sink to sanitize.
- Critical - No thermometer in black reach in in drive thru.
- Critical - Over 200 ppm chlorine in wiping cloth water.
- Critical - Potentially hazardous food cold held at greater than 41 degrees F. In walk in cooler, pulled pork 49 - 50 degrees F, collard greens 49 degrees F, green beans 50 degrees F, housemade ranch dressing 49 degrees F and egg wash 50 degrees F. Corrective action taken - discarded.
- Critical - Pulled pork cooked and dated 8/20 at 50 degrees F in walkin cooler. Corrective action - Discarded.
- Critical - Raw eggs stored over beer in reach in cooler. COS
- Critical - Spray bottle of bleach hanging on soda box rack. COS
- Critical - Stop sale written for foods out of temperature in walk in cooler and reheated foods not reaching 165 degrees F in 2 hours.
- Critical - Walkin cooker not maintaining potentially hazardous food at 41 degrees F or below.
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. pitcher in it Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used to fill pitcher
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. back door
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken breast dated 2-4 Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel kept in a walkin cooler Corrected On Site.
- Ventilation inadequate as evidenced by smoke in kitchen/dining area. For reporting purposes only.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef roast 45- 46 Repeat Violation. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none Corrected On Site.
- Food-contact surface not smooth and easily cleanable. unsealed wood shelf in wait stn
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certificates required
- Observed tin foil used as shelf cover.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Repeat Violation.
- Critical - Observed dented/rusted cans. peach filling
- Critical - Observed live flies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. egg wash over vegetables Corrected On Site.
- Observed single-use containers reused for the storage of food. stew Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. gap at bottom of back door
- Critical - Outer openings not protected with self-closing doors. back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. brunswick stwe Corrected On Site.
- Critical - Screening is not 16-mesh to the inch. back door
- Critical - Vacuum breaker mising at hose bibb. faucet outside back door
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2011 | Routine - Food | Call Back - Complied |
- Food-contact surfaces not smooth and easily cleanable. wooden frame of sifter is breaking off. Also, plastic breading container is badly chipped.
- Critical - No conspicuously located thermometer in small refrigerator at drive thru-window.
- Critical - Observed accumulation of debris and buildup in warewashing machine.
- Critical - Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed. bell-type device at mopsink broken
- Critical - Observed dented/rusted cans. canned vanilla pudding rusted
- Observed heavy residue build-up on nonfood-contact surface. can opener bracket.
- Observed ice scoop with handle in contact with ice. at drive-thru window.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed significant grease on the ground, near back door, where grease trap was recently pumped out
- Observed single-service items stored on floor in outside storage unit. cups Corrected On Site.
- Observed unnecessary items on the premise. numerous pieces of old, unused discarded equipment stored outside.
- Critical - Working containers of food removed from original container not identified by common name. breading mixture
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 2 trays of pork roasts in walkin for 3.5 hours at 132. 1 tray of beef roasts in walkin for 3.5 hrs at 91-97. Repeat Violation.
- Critical - No original certificates for required employee training provided.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed cardboard box used as garbage container. by pit
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. rings, bracelets
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over ready to eat food, walkin cooler Corrected On Site.
- Observed single-use containersand/or reused for the storage of food. ridged plastic jugs. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mac and cheese at 129 in steamtable. Repeat Violation. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. open raw hamburgers stored on top of mushrooms in reachin freezer Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 10 ppm
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2/17/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/9/2010 | Routine - Food | Admin. Complaint Callback Complied |
- 3A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. PULLED PORK 45 AND 48 DEGREES F. IN WALKIN COOLER. REPEAT VIOLATION.
- 3B-03-1: OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 DEGREES F OR ABOVE. CHICKEN STRIPS 128 DEGREES F ON TOP OF TOASTER. REPEAT VIOLATION.
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8/17/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Working containers of food removed from original container not identified by common name. breading
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin Cooler: green beans 50 and collard greens 44 degrees f. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot Holding Unit: ribs 112, beef 99, chicken 109. On top of oven: bbq beans 112, pulled pork 112 Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork roast placed in walkin cooler @ 9:30 am, temperature taken @ 12:30 pm 125 degrees. Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two door hot holding unit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched hat with gloved hands. Cook did not remove gloves, wash hands or change gloves. Repeat Violation. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. spices
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves Repeat Violation.
- Critical. Observed employee improperly washing hands. less than 20 seconds ( about 10 seconds) Repeat Violation.
- Observed single-use containers ( ridged gallon plastic containers ) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed leaking faucet. outside
- Critical. Handwash sink not accessible for employee use at all times. Rear prep area handwash sink is Blocked with a trashcan.
- Critical. Observed baby changing table not clean.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
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8/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Bbq meat (poboy)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pulled pork 46 and 48 degrees F. BBQ Beans 45 deees F in walkin cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken strips 128 degrees F on top of toaster. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. freezer
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing one glove, went to the back, returned to pit area and put on another glove.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves Corrected On Site.
- Critical. Observed employee improperly washing hands. less than 20 seconds Corrected On Site.
- Observed equipment in poor repair. Beer cooler fell off when opened. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Chest freezer door
- Observed nonfood-contact equipment in poor repair. Shelving in walkin cooler is bent and has rust-like buildup. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Counter under handwash sink in pit area. Beverage counter in wait area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. lime-like buildup Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. drive-thru
- Observed residue build-up on nonfood-contact surface. walkin cooler shelving Repeat Violation.
- Equipment and utensils not properly air-dried. Prep pans are wetnesting
- Observed single-service articles improperly stored. Lids stored under handwash sink in the drive-thru
- Observed floor area(s) covered with standing water. rear prep/dishwash area
- Observed wall in disrepair.near walkin cooler door
- Observed wall soiled with accumulated food debris. pit area
- Lights missing the proper shield, sleeve coatings or covers. End caps are missing from light shields in back prep area.
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4/26/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 52 on cookline, potato salad 50 on cart, green beans 70 on cart. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. on cookline, pork 112-120, turkey 118, chicken 90-130. in hot box, chicken 120, ribs 120. Repeat Violation.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. pepsi reachin, drive thru reachin
- Violation: 14-33-1 Observed equipment in poor repair. door fell off keg cooler when opened. door on reachin freezer on cookline.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. hot box
- Critical. Violation: 22-28-1 Observed interiors of reach-in freezer soiled with accumulation of food residue.
- Violation: 37-03-1 Observed wall in disrepair. by ice machine
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1/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 1. OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 OR ABOVE. on cookline, pork 112-120, turkey 118, chicken 90-130
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11/9/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. poboy meat dated 11-1. chicken & turkey in walkin dated 7-4-09 Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken,green beans, baked beans, pulled bbq meat, nroasts, ribs, turkey
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 52 on cookline, potato salad 50 on cart, green beans 70 on cart. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. on cookline, pork 112-120, turkey 118, chicken 90-130. in hot box, chicken 120, ribs 120. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. pepsi reachin, drive thru reachin
- Critical. Observed food stored on floor. bread
- Critical. Observed cloth used as a food-contact surface. on cookline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk spice
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair. door fell off keg cooler when opened. door on reachin freezer on cookline. lid of chest freezer coming apart & held together with string
- Observed equipment in poor repair.microwave interior rusted
- Food-contact surface not smooth and easily cleanable. dirty, wet cloth on bottomof reachin cooler
- Observed nonfood-contact equipment in poor repair shelving in walkin
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed old labels stuck to food containers after cleaning.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soil residue in/on food storage containers in walkin and throughout
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hot box, potato drawers, pan where bags of sugar are stored, oven, bulk food containers
- Critical. Observed interiors of reach-in coolers, freezers soiled with accumulation of food residue.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. all handsinks
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. metal shelving that reachins sit on, racks and shelving in walkin, rolling carts
- Critical. Handwash sink not accessible for employee use at all times. bread racks ifront of it
- Critical. Hand wash sink lacking proper hand drying provisions.by triple sink
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed food debris, grease accumulated on kitchen floor throughout and in walkin
- Observed wall in disrepair. by ice machine
- Lights missing the proper shield, sleeve coatings or covers. bare light bulb hanging over pickup counter
- Critical. Observed unlabeled spray bottle.
- Critical. Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.some traINING has expired
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11/9/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/13/2009 | Routine - Food | Warning Issued |
| No report available. | 12/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
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