| 06/08/2023 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
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Thermometers provided, chemical test strips
Comments:Food thermometers provided and accessible in fridge and walk ins
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:
Must cover all food in cooler to prevent cross contamination
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Toxic substances properly identified, stored, used
Comments:Must have all shelves in cooking and walkins replace due to rust
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Approved thawing method
Comments:TCS food shall be thawed under refrigeration that maintains the food temperature at 41° F or less or completely submerged under running water 70° F or less, but not thaw above 41° F for more than 4 hours.
TCS food shall be thawed under refrigeration that maintains the food temperature at 41° F or less or completely submerged under running water 70° F or less, but not thaw above 41° F for more than 4 hours.
TCS food shall be thawed under refrigeration that maintains the food temperature at 41° F or less or completely submerged under running water 70° F or less, but not thaw above 41° F for more than 4 hours.
TCS food shall be thawed under refrigeration that maintains the food temperature at 41° F or less or completely submerged under running water 70° F or less, but not thaw above 41° F for more than 4 hours.
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| 10/18/2021 - Routine Inspection
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Person in charge demonstration of knowledge CFM
Comments:Required to post original food manager certificate in a conspicuous location to comsumers
Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program
The Person in Charge shall demonstrate during inspections knowledge of foodborne disease prevention, by having no critical violations/ priority items during the current inspection
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:All lids in cooler should be washed.
Food must be covered and protected from contamination
scoops must have handles and not left in food bins
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Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
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No evidence of insect, rodent, other animals
Comments:Outer openings, protected; need to fill or close holes and other gaps along floors, walls and ceilings
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Environmental contamination
Comments:Food shall be protected from contamination by storing the food in a clean, dry location.
Storing the food where it is not exposed to splash, dust or other contamination.
Ice Unit shall be cleaned
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
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| 03/07/2019 - Routine Inspection
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
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Person in charge demonstration of knowledge CFM
Comments:Required to post original food manager certificate in a conspicuous location to consumers
Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
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Food handler / no unauthorized persons / personnel
Comments:Must have food handler's cards for all employees
All food employees shall successfully complete an accredited food handler training course, within 60 days of employment
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Proper cooling, equipment adequate to hold temp
Comments:Cooling, heating and holding capacities. Methods, placing the food in shallow pans and separating the food into smaller or thinner portions
must have the heating bulbs replaced as they are inadequate to maintain temperature
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Non-food contact surfaces clean
Comments:Ventilation hood systems, filters need to be cleaned
Nonfood-contact surfaces shall be maintained clean; must clean floors
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Time as public health control; procedures & records
Comments:When using time as public health control, you must discard items if a log book is not maintained; the temperatures of chicken and okra were lesser than 135 F and as they do not use temperature as a control must keep a log or a system as to when to discard the fried chicken
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Must cover all food in cooler to prevent cross contamination in the walk in cooler outside the facility
Food must be covered and protected from contamination
Food must be stored at least 6 inches above the floor; potato bag was on the floor
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Utensils, equipment, linens; properly used, stored
Comments:Scoops for flour and powders must have handles
Ice scoop must be used and should be stored in clean container when not in use
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Single-service, single use articles; properly used
Comments:must not use single service cups to take out ice
must use scoops with handles and store them in a clean container
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Physical facilities installed, maintained, clean
Comments:Storage areas - indoor and Outdoor storage areas for refuse, recyclables, or returnables shall be maintained in a clean condition
must repair the ceiling at the back of the kitchen;
must pour bleach in the drain in the kitchen as it smells
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Garbage properly disposed; facilities maintained
Comments:Must close the lids of the grease bins and trash cans after every use
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Proper date marking and disposition
Comments:TCS food prepared on site must be properly labeled and date marked
Date marking commercially prepared RTE/ TCS food
Food removed from the original container shall be properly labeled and date marked; must date mark the chicken moved from freezer to cooler
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| 11/16/2018 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must provide hand sanitizer at hand sink
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Physical facilities installed, maintained, clean
Comments:must remove standing water in walk-in
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Food and non-food contact surfaces cleanable
Comments:must clean can opener. must remove greasy cardboard under canned jalapenos, must clean rack for canned goods, must hang up mops
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:must put tea gallon containers off the floor. must wash hands when coming in from outside, or coming to work, sneezing.
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Personal cleanliness, eating, drinking, tobacco
Comments:must put lid and straws on employee drinks. when pulling pants up, must put fry scoop down to fry station first. must wash hands
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Proper date marking and disposition
Comments:must date-mark and label all prepped food
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| 01/24/2018 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:Must replace ceiilng tiles
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Adequate handwashing facilities; accessible
Comments:must have handsanitizer for handsink
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Person in charge demonstration of knowledge CFM
Comments:Must have cfm on duty
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| 10/16/2017 - Routine Inspection
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Move flour six inches off floor
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Adequate handwashing facilities; accessible
Comments:Must keep handsink clear
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Physical facilities installed, maintained, clean
Comments:Must replace ceiling tiles back area
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| 07/11/2017 - Routine Inspection
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No evidence of insect, rodent, other animals
Comments:Must kill flies in business.
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Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
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| 04/13/2017 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:must have hand sanitizer for handsink
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Other vioations
Comments:must replace ceiling tiles
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Food handler / no unauthorized persons / personnel
Comments:all employees must have food handler cards
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:pick up flour 6 inches off floor
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| 01/17/2017 - Routine Inspection
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Food establishment permit (current and valid)
Comments:Establishment must have a current valid Permit prominently posted
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Pick up food 6 inches off floor,single service items 6 inches off floor
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| 10/18/2016 - Routine Inspection
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Approved sewage / proper wastewater disposal
Comments:replace sewer cap in back
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Adequate handwashing facilities; accessible
Comments:must have sanitizer for handsink
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| 07/25/2016 - Routine Inspection
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Environmental contamination
Comments:Boxes of cups or other single service items must stay off the floor at least 6 inches at all times. Several boxes on the floor in the storage room located in the back.
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Toxic substances properly identified, stored, used
Comments:Must have all cleaning items in designated area not in the kitchen or prep areas.
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Food and non-food contact surfaces cleanable
Comments:Must not eat in the kitchen area.
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Physical facilities installed, maintained, clean
Comments:Must replace all light covers in the dining and the kitchen area.
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Adequate handwashing facilities; accessible
Comments:Must have soap and hand sanitizer at the hand sink at all times.
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| 05/12/2016 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must have soap and sanitizer for handsink
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| 02/16/2016 - Routine Inspection
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Toxic substances properly identified, stored, used
Comments:Move cleansers from ice machine
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| 09/29/2015 - Routine Inspection
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| 07/06/2015 - Routine Inspection
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