SOUTH

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 - 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 - 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.

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 - 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 - 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

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen next to cook line. Manager provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored in bin of sugar in back prep room. Manager removed. Corrected On-Site

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.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor at cook line. Manager placed on table. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No labels on bins of white sugar and flour in back prep room. Manager labeled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up container in handwashing sink.

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor. Operator moved to shelf Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on dirty surface. Operator moved to bucket Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, cheese sauce date marked 10/15. Operator discarded. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler opened more than 24hours not date marked

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board soiled with food debris and deep cut marks. At bar, soda gun soiled with mold like substance

Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwashing dink blocked with buckets and chemical bottle. Operator removed items Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dishwasher, no messing device available.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked with ice bucket Employee moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sing in restroom that employees use.