3-501.18; Priority; [Repeat] Goat cheese observed being held beyond 7 days. Hold prepared or opened TCS food for up to 7 days when being held at 41F or below. CDI-The goat cheese was voluntarily discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14(B) ; Quat sanitizer is at 0 ppm in the sanitizer buckets . Hold in-use wiping cloths in properly concentrated Quat sanitizer 200-400ppm in between use. CDI-The wiping cloth sanitizer was replaced and it is the right concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.14(A) Priority: Pork Barbeque is 73F to 80F after cooling for two hours in the upright freezer. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Priority: Pork Barbeque is 73F to 80F after cooling for two hours in the upright freezer. Quickly cool cooked foods within 2 hours from 135F to 70F; and to 70F to 41F for 4 more hours and within a total of 6 hours from 135F to 41F. CDI-The pork barbeque was reheated to above 165F to restart the cooling process.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16(A)(2) Priority: Sweet potatoes are 47FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Sweet potatoes are 47F; beef is 53F in the grill refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The TCS food in the grill refrigerator was moved to the walk-in cooler which is below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
-501.15; Priority Foundation; Large containers of barbeque that have been cooling in containers that are two thick. Cooling shall be accomplished by placing food into shallow pans; separating into smaller or thinner portions; using rapid cooling equipment and other effective methods. CDI- Barbeque was spread out on sheet pans to rapidly cool in the upright freezer.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 2-303.11 Core: An employee that is handling food is wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Core: An employee that is handling food is wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. CDI-This employee removed his watch once REHS spoke to PIC.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-302.11(A)(1) ; Priority; Two flats of raw shelled eggs were observed above raw garlic and pie dough in the 3-door reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- eggs were rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B) ; Weak Quat sanitizer buckets observed in the front kitchen area. The buckets were also observed sitting on the floor. Hold in-use wiping cloths in properly concentrated Quat sanitizer 200-400ppm in between use and buckets off the floor.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service lids for takeout trays being stored on the service line were observed with food debris present. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; The prep unit in the front service area is pooling water along the bottom. Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-103.11(A-P) ; Priority Foundation; Several units of refrigeration as documented below were observed unable to properly maintain TCS foods at 41F or less. Several Priority violations that were repeats from past inspections were also noted as well. PIC shall ensure rules in the code for food safety and handling are met. CDI- education and guidance was given
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-601.11(A) Pf; Plastic containers stored clean have sticker residue and some food debris present on them. Food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat. 4-602.11 (E ); The shield inside of the ice machine was observed with a black film. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. CDI- PIC cleaned the shield during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14(A); Priority; [Repeat] Two large containers of sweet potatoes cooked yesterday was 58F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F inside walk in unit. CDI- sweet potatoes were voluntarily discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(1); Priority; [Repeat] Chicken wings and Pork belly sitting out on a speed rack in the corner of the kitchen was 72-77F. Maintain TCS foods in hot holding at 135F or above. CDI- food items were voluntarily discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16(A)(2) P; Apple butter sitting out on the counter near the grill was 80F. Chicken salad and pimento cheese in the front prep cooler was 44-55F. The prep cooler directly across from the grill was holding TCS foods between 45-53F. The ambient air of this cooler was ranging between 49-54F. The entire inside walk-in cooler was holding TCS foods between 50-54F. The ambient air temperature of the cooler was 50F. Maintain TCS foods in cold holding at 41F or less. All food items mentioned were voluntarily discarded by PIC. Raw meats and food items that were prepared today within the last 4 hours were saved and moved to the outside walk-in cooler. **The outside walk-in cooler is meant to only be used for bulk foods only but can be used as a temporary solution in this case. The outside walk-in cooler must remain locked at ALL TIMES when not in use.** Verification Required- EC will return on Monday; July 21; 2025 to verify that these coolers have been fixed. Please call your inspector; Kendra Wiggins at 984-233-0487 when repairs are complete. DO NOT store any TCS foods in the inside walk-in cooler until you have a solid 24 hrs of ambient air temperatures of 38F or less.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; [Repeat] Several TCS food items observed being held beyond 7 days and dating as far back as June. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items voluntarily discarded by PIC.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Two large containers of pork bbq shredded this morning at around 9:30- 10:00am were found not cooling quick enough in the walk-in cooler. Two large containers of sweet potatoes cooked on yesterday were holding at 58F in the walk-in cooler (see item #20). Cooling shall be accomplished by placing food into shallow pans; separating into smaller or thinner portions; using rapid cooling equipment and other effective methods. CDI- Bbq was spread out on sheet pans and placed into the reach-in freezer to rapidly cool. Sweet potatoes were voluntarily discarded by PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Several flies observed flying around throughout the kitchen area. Keep the premises free of insects; rodents; and other pests. Look into air curtains for the doorways to help keep flies away.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
4-601.11(A) Pf; Plastic and metal containers stored clean have sticker residue on them. Food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat. 4-501.114; Priority; The 3-compartment sink quaternary ammonium sanitizer is too low (0ppm). The line also has large air bubbles in it. A quaternary ammonium solution shall be between 200-400ppm. Chlorine dish machine 0ppm. Chlorine shall be maintained between 50-100ppm. CDI: Aqua Chlor called for 3 comp and Chlorine container switched out for dish machine. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature
Official wording
Proper cooling time & temperatures
Inspector’s notes
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 41F inside walk in unit. -P. Grilled onions sitting on cooling rack in kitchen area for over 2 hrs. CDI: Grilled onions discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; Chopped BBQ and Grilled chicken in front hot hold unit 120-130F. Previous manager had this hot hold unit on TPHC but current states the temps have been good so not TPHC plan was needed. CDI: Chicken discarded and BBQ reheated. Have unit serviced or items placed back on TPHC. Repeat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 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; Chicken salad; lettuce and corn inside refrigerator units past 7 day date marking. CDI: Items discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
notedCode 3-305.11 Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Containers of food sitting in standing water inside reach in. CDI: Items moved.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14(B) ; Weak Quat sanitizer buckets and one bucket sitting on the floor. Hold in-use wiping cloths in properly concentrated Quat sanitizer 200-400ppm in between use and buckets off the floor. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.11 (A) Pf; Dolly stored in front of handwashing sink in back kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Dolly moved.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11(A) Pf; Some plastic containers stored clean have sticker residue on them. Food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(2) P; Cold holding has improved but containers of chicken and Ribs from previous day inside walk in 48-45F. Carrots and lettuce inside make line/reach in unit 43-45F. Maintain TCS foods in cold holding at 41F or less. CDI: Items over 45F discarded. Repeat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.19 (A) (1) Pf- Establishment has decided to use TPHC on top half of hot hold unit close to grill and the entire unit and hot line at front service area but does not have the written procedure to do so. Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Pf- Establishment has decided to use TPHC on top half of hot hold unit close to grill and the entire unit and hot line at front service area but does not have the written procedure to do so. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. CDI: REHS provided PIC with procedure.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B) ; Weak Quat sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer 200-400ppm for Quat between uses. CDI: Buckets corrected to 200ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Some rusted racks in dish area; storage and walk-in. Equipment shall be maintained in good repair. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Hot-Holding: Chicken in top section of reach-in unit not holding hot enough; measured at 133F. (brisket at 135F). Overall hot-holding is improving; keep working on improving hot-holding methods. PIC stated they turn temperature on unit cooler during slow time before opening; and that the top section is opened a lot. Recommend keeping hot unit temperature up to maintain all TCS foods at 135F and above. CDI- Chicken and brisket reheated to at least 165F corrective. [Repeat]
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In drawer cold-hold units; sweet potatoes cooling at 67F; with adjacent meat balls at 42.4F and brisket bundles at 45F. Overall some improvement in Cold-Holding; continue to improve Methods. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. Recommend Using the larger walk-in cooler with speed racks for cooling. Recommend when prepare meat bundles; place back in the walk-in to cool; verify 41F and less; before placing out in other smaller units. [REPEAT]
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; In walk-in cooler; multiple containers of prepared foods stored under open wire shelving are lacking covers. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cover stored food. CDI- Covers added during inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
2-402.11; Core; One food handler with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Employee added face mask during inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Damp wiping cloth sitting out on counter at prep unit with no prepared sanitizer bucket to return it to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat; 50-200ppm chlorine). CDI- Cloth returned to laundry. recommend preparing sanitizer buckets at start of shift.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12; Core; Several tongs hanging on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water; maintained at 135F and above; or store utensils In a clean/dry; protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Tongs moved during inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Walk-in cooler door gasket is torn. Walk-in cooler door self-seal mechanism is not working properly. Some rusted racks in dish area; storage and walk-in. EQUIPMENT shall be maintained in a state of repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the torn gasket. Repair/replace the walk-in door sealer. Replace the rusted racks.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.115; Core; Some litter accumulation on the ground around the grease receptacle; including several cigarette butts. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.; 5-501.116; Core; Grease receptable located over bare ground; with greasy residue accumulation along receptacle and adjacent fence the unit is leaning up against. Receptacles and waste handling units for REFUSE; recyclables; and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; or SINGLE-SERVICE and SINGLE-USE ARTICLES; and waste water shall be disposed of as specified under sec. 5 402.13. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Ensure grease accumulation is not rinsed into any storm drain.; 5-501.11; Core; Grease receptable located over bare ground; with greasy residue accumulation along receptacle and adjacent fence the unit is leaning up against. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Move the grease receptacle so located on concrete pad (like the trash bin is).
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.11; Core; Wall plaster damage behind the counter hot-hold unit in front service area; with peeling paint near the food. More wall damage along the walkway between the back kitchen and front prep area; with parts of the plaster coating missing. PHYSICAL FACILITIES shall be maintained in good repair. Recommend smooth metal plating and corner piece to repair these areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.