SOUTH

Violations (14)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet Potato (117F - Hot Holding) in steam table, food put in unit approximately 5.5 hours ago. Educated employee on proper hot holding temperatures. Employee discarded food. See Stop Sale.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet Potato (117F - Hot Holding) in steam table, food put in unit approximately 5.5 hours ago. Educated employee on proper hot holding temperatures. Employee discarded food. See Stop Sale.

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Raw salmon stored in pan in walk in cooler, dated 1/25/26, ten days ago, with smelly odor. Employee discarded salmon. See Stop Sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Raw salmon stored in pan in walk in cooler, dated 1/25/26, ten days ago, with smelly odor. Employee discarded salmon. See Stop Sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Honey Butter (61F - Cold Holding),in flip top cooler, per operator, food not prepped or portioned today. Food prepared three days ago and held in unit. Employee discarded food. See Stop Sale. 2). Sour Cream (46F - Cold Holding) in flip top cooler. Per operator food not prepped or portioned today. Food moved from walk in cooler to flip top cooler approximately 3.5 hours ago. Advised employee to move food back to walk in cooler to quick chill. .

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Honey Butter (61F - Cold Holding),in flip top cooler, per operator, food not prepped or portioned today. Food prepared three days ago and held in unit. Employee discarded food. See Stop Sale. 2). Sour Cream (46F - Cold Holding) in flip top cooler. Per operator food not prepped or portioned today. Food moved from walk in cooler to flip top cooler approximately 3.5 hours ago. Advised employee to move food back to walk in cooler to quick chill. ** Corrective Action Taken **.

  High Priority

• 16-13-5

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee using three compartment sink in wrong order. Employee washing pans, then sanitizing, then rinsing. Educated employee on proper order to wash pans and sink was set up properly to wash pans.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee using three compartment sink in wrong order. Employee washing pans, then sanitizing, then rinsing. Educated employee on proper order to wash pans and sink was set up properly to wash pans. **Corrective Action Taken**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. Box of fries stored on floor in walk in freezer. Employee placed food on shelf.

  Basic - Food stored on floor. Box of fries stored on floor in walk in freezer. Employee placed food on shelf. **Corrected On-Site**

  Basic

• 10-08-5Corrected on site

  Ice scoop handle in contact with ice. Ice scoop stored with handle down in ice machine at bar. Employee removed ice scoop from ice machine and placed elsewhere.

  Basic - Ice scoop handle in contact with ice. Ice scoop stored with handle down in ice machine at bar. Employee removed ice scoop from ice machine and placed elsewhere. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in pan of water at 75 F on stove. Employee discarded water.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in pan of water at 75 F on stove. Employee discarded water. **Corrected On-Site**

  Basic

• 31B-04-4Repeat

  No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen, next to cook line.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen, next to cook line. **Repeat Violation**

  Basic

• 21-38-4Corrected on site

  Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor at cook line. Employee removed buckets from floor.

  Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor at cook line. Employee removed buckets from floor. **Corrected On-Site**

  Basic

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Two handwashing sinks in kitchen blocked with crates and floor cleaning machine. Employee removed objects from handwashing sinks.

  Intermediate - Handwash sink not accessible for employee use at all times. Two handwashing sinks in kitchen blocked with crates and floor cleaning machine. Employee removed objects from handwashing sinks. **Corrected On-Site**

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In low drawers,on cook line, cooked pasta and collard greens prepared three days ago, not dated. Employee dated food.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In low drawers,on cook line, cooked pasta and collard greens prepared three days ago, not dated. Employee dated food. **Corrected On-Site**

  Intermediate

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Employee provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Employee provided paper towels. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 06-09-1Corrected on site

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reduced oxygen packaging stored in low drawers thawing with label bearing instructions to remove packaging before thawing. Tuna placed in unit today. Tuna stored at 38 F. Tuna was removed from packaging and cooked.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reduced oxygen packaging stored in low drawers thawing with label bearing instructions to remove packaging before thawing. Tuna placed in unit today. Tuna stored at 38 F. Tuna was removed from packaging and cooked. **Corrected On-Site**

  Basic

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint. Employee put on hair restraint.

  Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint. Employee put on hair restraint. **Corrected On-Site**

  Basic