Risk Factors

  • Personal Hygiene
  • Improper Holding
  • Contamination
  • Inadequate Cooking
  • Unsafe Food Source

What do these mean to me? [FDA.gov]


Code 49
5-203.14 Backflow Prevention Device, When Required - Priority; Backflow Preventer; A backflow preventer rated for continuous pressure must be located on any water supply feeding ice machines and soda/tea/coffee dispensers.
Code 53
6-501.12 Cleaning, Frequency and Restrictions - C Floor , wall and floor drain are soiled and in need of cleaning over in the three comp sink area.
Code 47
4-602.13 Nonfood Contact Surfaces - C refrigeration drawers are in need of cleaning, also bar soda guns.
Code 20
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Prep line cooler is running warm with items at 49 - 53F including Pimento cheese, HB eggs, lettuce, and slaw. Maintain cold foods below 41F. Have refrigeration unit serviced. CDI- food to be discarded. To get through the evening service, place pans of ice under the new supply of food set out in small volumes. also can set new food out in cooler and use TIME AS A SAFETY CONTROL AND discard food after 4 hours. ( written procedure for Time as a safety Control required , also labeling of food pan with time it came out of temperature control and time to be discarded.
Code 45
4-501.12 Cutting Surfaces - C Wooden cutting board is very nicked up. It needs to be resurfaced. Establishment has switched to plastic cutting boards until they can resurface it.

Previous Inspections

Inspection Type Score
Status Change Comments
Status Change
Visit Comments
Visit Comments
Visit Comments
Status Change Comments
Routine Inspection 97.5
Routine Inspection 96.0
Routine Inspection 96.0

10 total inspections