PULASKI STATE PRISON
Facility Information
- Bed Capacity
- 1,223 beds
- Current Population
- 1,187
- Active Lifers
- 256 (21.6% of population) · Apr 2026 GDC report
- Life Without Parole
- 52 (4.4%)
- Address
- 373 Upper River Road, Hawkinsville, GA 31036
- Mailing Address
- P.O. Box 839, Hawkinsville, GA 31036
- County
- Pulaski County
- Opened
- 1994
- Operator
- GDC (Georgia Dept. of Corrections)
- Warden
- Wendy Jackson
- Phone
- (478) 783-6000
- Fax
- (478) 783-6008
- Staff
- Special Assistant: Gloria Turnage
- Deputy Warden Security: Andrea Showers
- Deputy Warden C&T: KaSann Mahogany
- Deputy Warden Admin: Shelley Harmand
About
Pulaski State Prison in Hawkinsville is a medium-security women’s prison that opened in 1994 and houses more than 1,200 adult female felons. The compound includes multiple double-bunked dormitory buildings plus segregation units used for disciplinary and protective custody. Pulaski offers GED classes, basic education, and limited vocational and treatment programs, but it has been at the center of investigations into lethal medical neglect, including a long pattern of deaths under a contract physician later exposed in statewide reporting.
Mortality Statistics
28 deaths documented at this facility from 2020 to present.
Deaths by Year
- 2026: 3
- 2025: 4
- 2024: 3
- 2023: 4
- 2022: 5
- 2021: 5
- 2020: 4
County Public Health Department
Food service and sanitation at PULASKI STATE PRISON fall under the jurisdiction of the Pulaski County Environmental Health Department. Incarcerated people cannot choose where they eat — public health inspectors carry an elevated responsibility to hold this kitchen to the same standards applied to any restaurant.
Contact
- Title
- EH Specialist
- Name
- Ethan Norfleet
- Address
-
81 N. Lumpkin Street
Hawkinsville, GA 31036 - Phone
- (478) 783-1361
- Ethan.Norfleet@dph.ga.gov
- Website
- Visit department website →
Why this matters
GPS has documented black mold on chow-hall ceilings, cold and contaminated trays, spoiled milk, and pest contamination at Georgia prisons. The Department of Justice's 2024 report confirmed deaths from dehydration and untreated diabetes tied to food and water deprivation. Advance-notice inspections let facilities stage temporary fixes that disappear once inspectors leave.
Unannounced inspections by the county health department are one of the few outside checks on kitchen conditions behind the fence.
How you can help
Write to the county inspector and request an unannounced inspection of the kitchen and food service operation at this facility. A short, respectful letter citing Georgia food-safety regulations is more powerful than you think — inspectors respond to public concern.
Sample Letter
This is the letter Georgia Prisoners' Speak mailed to all county environmental health inspectors responsible for GDC facilities. Feel free to adapt it.
April 26, 2026
RE: Request for Unannounced Public Health Inspection of Food Service Operations at PULASKI STATE PRISON
Dear Ethan Norfleet,
I am writing to respectfully request that your office conduct a thorough, unannounced inspection of food service and sanitation practices at PULASKI STATE PRISON, located in Pulaski County.
Documented concerns
Georgia Prisoners' Speak, a nonprofit public advocacy organization, has published extensive investigative reporting on food safety and nutrition failures across Georgia's prison system, including:
- Dangerous sanitation conditions — black mold on chow hall ceilings and air vents, contaminated food trays, and spoiled milk served to inmates.
- Severe nutritional deficiency — roughly 60 cents per meal; inmates receive only 40% of required protein and less than one serving of vegetables per day.
- Preventable deaths — the U.S. Department of Justice's 2024 report confirmed deaths from dehydration, renal failure, and untreated diabetes following food and water deprivation.
- Staged compliance — advance-notice inspections allow facilities to stage temporary improvements, then revert once inspectors leave.
Firsthand testimony
In Surviving on Scraps: Ten Years of Prison Food in Georgia, a person who has spent more than ten years in GDC custody describes no functional dishwashing sanitation, chronic mold on food trays, and roaches found on the undersides of trays at intake facilities. Full account: gps.press/surviving-on-scraps-ten-years-of-prison-food-in-georgia.
Specific requests
- Conduct an unannounced inspection of the kitchen and food service operations at this facility, with particular attention to dishwashing equipment, tray sanitation procedures, and food storage conditions.
- Evaluate compliance with applicable Georgia food safety regulations, including O.C.G.A. § 26-2-370 and the Georgia Food Service Rules and Regulations (Chapter 511-6-1).
- Verify permit status and confirm whether the facility is subject to the same inspection schedule as other institutional food service establishments in the county.
- Make inspection results available to the public, as permitted under Georgia's Open Records Act (O.C.G.A. § 50-18-70).
Incarcerated individuals cannot advocate for their own health and safety in the way a restaurant patron can — they cannot choose to eat elsewhere. This places an elevated responsibility on public health officials to ensure these facilities meet the same sanitation standards applied to any food service establishment.
Thank you for your attention to this important public health matter.
Sincerely,
[Your name]
Food Safety Inspections
Georgia Department of Public Health
Latest score:
96 (Feb 6, 2026)
View DPH report ↗What the score doesn't measure. DPH grades kitchen compliance on inspection day — food storage, temperatures, pest control. It does not grade whether today's trays are clean. GPS reporting has found broken dishwashers at most Georgia state prisons we've documented; trays go out wet, stacked, and visibly moldy — including at facilities with recent scores near 100.
Who inspects. Most Georgia state prisons sit in rural counties — often with fewer than 20,000 people, several with fewer than 10,000. The environmental health inspector lives in that community and often knows the kitchen staff personally. Rural inspection regimes don't have the structural independence you'd expect in a city-sized health department. Read the scores accordingly.
Read the investigation: “Dunked, Stacked and Served: Why Georgia Prison Trays Are Making People Sick”
Recent inspections
| Date | Score | Purpose | |
|---|---|---|---|
| Feb 6, 2026 | 96 | Followup | |
| Jan 29, 2026 | 67 | Routine | |
| Sep 30, 2025 | 78 | Followup | |
| Aug 7, 2025 | 73 | Routine | |
| Feb 11, 2025 | 83 | Routine | |
| Oct 8, 2024 | 90 | Routine | |
| Jun 6, 2024 | 82 | Routine | |
| Jan 18, 2024 | 91 | Routine | |
| Jun 27, 2023 | 92 | Routine |
February 6, 2026 — Score 96
Followup · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Repeat | 2 | All major leaks have been repaired but a small leak under the 3 compartment sink was observed from one of the compartments. CA:Plumbing shall be maintained in good repair against leaks. Correct within 72 hours. |
| 17C | physical facilities installed, maintained, and clean | 1 | Hole in the small dining room ceiling. Any broken or missing ceiling tiles shall be replaced. Correct within 1 week. |
January 29, 2026 — Score 67
Routine · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 2A |
pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) | 4 | After observation of the operations and conversation with the Person in Charge (PIC), it does not appear that there is active managerial control over the kitchen. Steam wells on the lines unmonitored during lunch service to even determine if they are turned on and functioning to maintain hot holding temperatures and no steps being taken to correct issue when brought up until finally instructed to do so. Handwashing sink is non functional at beginning of inspection, no knowledge of it being broken known despite it being the only handwashing sink in the facility. No alternative handwashing was suggested until told there must be one. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with all of the duties listed on pages 37-39 of the Food Manual, the ones in particular to focus on here would be Employee Hand Washing and Proper Cooking Techniques. There needs to be a set chain of command with at least one supervisor over each line in the kitchen ensuring compliance with the rules and then one supervisor monitoring preparation work and handwashing while the other two are supervising the lines. PIC should be able to make corrective actions before being instructed on what corrective actions need to be made. This is a serious foundation level priority. |
| 1B |
hands clean and properly washed 511-6-1.03(5)(c) - when to wash (p) Corrected | 9 | Observed multiple employees of the kitchen switching back and forth from various tasks (using the bathroom, mopping, preparing food on the line) without taking time to wash their hands. Hand sink non functional with no sink designated to act as replacement hand sink at beginning of inspection. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. COS: Employees made to cease changing tasks and wash hands. |
| 2D |
adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Corrected | 4 | Hand sink plumbing was ripped from the wall outlet and the pipe coming from the wall was smashed in deliberately with a foot or blunt object. CA: A hand sink shall be maintained so that it is accessible to employee use at all times. COS: One of the sinks on the line used for just water to fill steam wells was converted to a temporary hand wash station till the actual hand wash sink is fixed. Recommended adding a secondary temporary hand wash station utilizing a cooler of 85 degree water with a spigot that can be opened without need to hold onto it and a catch bucket. |
| 1A |
proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Corrected | 9 | Observed cheese sitting out at room temperature in the office of the kitchen. Observed milk and bologna in the walk-in cooler out at 42 degrees Fahrenheit. CA: Time/temperature control for safety food that is being cold held must be maintained at 41F or below. COS: Each food item was questioned for how long it had been out of temperature control, items like the milk, and bologna were moved to the an alternate working cooler to cool back to proper temperature. The cheese was voluntarily discarded. No food shall be placed back into the broken cooler until it is fixed and verified to be working by the Health Department. |
| 1B |
proper hot holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p) Corrected Repeat | 9 | Observed the meat for the nachos and the sauce for the line both out of temperature control. They read at 65 degrees Fahrenheit and 123 degrees Fahrenheit respectively. CA: Time/Temperature control for safety food shall be maintained at 135 degrees Fahrenheit or above for safety. COS: Meat for the nachos was discarded and changed for a fresh pan and the sauce was sent back to oven to be reheated. |
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Repeat | 2 | Water observed streaming from the fire sprinkler system near the dish washing area into a catch pan. Water leaking from the hand sink where it is disconnected and ripped from the wall. Bubbling on the ceiling in line with the sprinkler indicates larger issue potentially. CA: Plumbing shall be maintained in good repair against damage and leaks. Correct within 72 hours. |
| 16C |
sewage and waste water properly disposed 511-6-1.06(4)(d),(e) - grease trap; conveying sewage (c, p) Repeat | 2 | Sewage still backing up into the middle of the kitchen, situation is improved but is still coming up on the middle drain between the cooking equipment and in the dishwashing area. CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substantial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. Needs to be fixed asap. |
| 17B |
garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(m) - outside storage, prohibitions (c) Repeat | 1 | Outside trash being stored on trailers leaving bags of food filled trash exposed to the outside elements and pests. CA: Except as specified in paragraph 2. of this subsection, refuse receptacles not meeting the requirements specified under subsection (5)(d)1. of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. Trash cans with lids may be used to store trash on the trailers instead, correct within 2 weeks. |
September 30, 2025 — Score 78
Followup · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 2D |
adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) - hand drying provision (pf) | 4 | Observed no paper towels or at the hand wash sink at the time of inspection. Hand sinks shall be properly stocked to encourage healthy handwashing habits. |
| 1B |
proper hot holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p) Corrected | 9 | Sloppy Joe mix, rice and mixed greens all recorded out of temperature on several places on the two prep lines. Pans were doubled stacked so the top pans were not in temperature control. CA:Time/temperature for safety food must be maintained at 135F or above for safety. COS: Greens were voluntarily tossed, rice and sloppy joe mix were reheated in the oven before going back to the line. |
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Repeat | 2 | Leaks coming from back walls and floors around the facility, mainly in the walk in coolers on the left side of kitchen. Plumbing shall be maintained in good repair against leaks. Fix immediately. |
| 16C |
sewage and waste water properly disposed 511-6-1.06(4)(d),(e) - grease trap; conveying sewage (c, p) Repeat | 2 | Sewage still backing up into the middle of the kitchen, situation is improved but is still coming up on the middle drain between the cooking equipment and in the dishwashing area. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substaintial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. Needs to be fixed asap. |
| 17B | garbage/refuse properly disposed; facilities maintained Repeat | 1 | Outside trash being stored on trailers leaving bags of food filled trash exposed to the outside elements and pests. CA:Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. 2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.Recommend that if the trash is to be kept on the outside trailers that it be kept in closed cans on the trailer to reduce flies. Cans should be emptied more frequently to reduce amount of buildup. |
| 18 |
insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) Repeat | 3 | Heavy presence of flies in the kitchen area and behind it. Fly screens are not working properly and blowing air hard enough to prevent flies. CA: Fly traps are hung up and help some but are not a longer term solution to correct this issue. Fly curtains must be replaced and the exterior doors need to remain closed at all times if possible. |
August 7, 2025 — Score 73
Routine · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 1B |
hands clean and properly washed 511-6-1.03(5)(c) - when to wash (p) Corrected | 9 | Observed multiple employees of the kitchen switching back and forth from various tasks (washing dishes, mopping, making food for the next day) without taking time to wash their hands. CA:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: During food preparation, as often as recessary to remove soil and contamination and to prevent cross contamination when changing tasks. COS: Employees made to cease changing tasks and wash hands. |
| 1A |
proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Corrected Repeat | 9 | Observed various food items (milk, bologna sandwiches, pinto beans) out of temperature control at 45 degrees Fahrenheit. CA: Time/temperature control for safety food that is being cold held must be maintained at 41F or below. COS: Each food item was questioned for how long it had been out of temperature control, items like the milk, cheese, and bologna sandwiches were moved to the freezer to cool back to proper temperature. Items like the pinto benas were voluntarily discarded. |
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Repeat | 2 | Leaks noticed coming from the bottom of the handwash sink out of the wall it is attached too. CA: System shall be maintained in good repair against leaks. |
| 16C | sewage and waste water properly disposed Repeat | 2 | Sewage situation has improved but there is still sewage backing up in the drains in front of the boiling machines to the far right. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substaintial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. Needs to be fixed asap. |
| 17B |
garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(f) - outside receptacles, design & construction (c) | 1 | Outside trash being stored on trailers leaving bags of food filled trash exposed to the outside elements and pests. CA:Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. 2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. |
| 18 |
insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) | 3 | Heavy presence of flies in the kitchen area and behind it. Fly screens are not working properly and blowing air hard enough to prevent flies. CA: Fly traps hung during inspection and made significant impact along with shutting the back door. Pest control called and if they plan to keep the back door open in the future a mesh screen curtain should be installed. |
February 11, 2025 — Score 83
Routine · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 2B |
food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c) | 4 | Observed mold-like substances on trays in the dish washing area. According to PIC on duty the trays had been sitting there since last inspection when they swapped to dispoasable trays but due to shortage in the last few days they have had to return to regular trays. CA: Food service equipment and utensils shall be at anytime that contamination has occured during operation. When trays are to be stored and not used for extended periods they should be washed, rinsed, sanitized and then wrapped to prevent contamination. Trays were taken to be throughly washed rinsed, sanitized and then soaked in a bleach solution. Correct within 72 hours. |
| 1A |
proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Corrected | 9 | Observed various food items (hotdogs, bologna, milk, and egg whites) out of proper cold hold temperature. CA: Time/temperature control for safety food that is being cold held must be maintained at 41F or below. COS: Each food item was questioned for how long it had been out of temperature control, items like the milk, cheese, and egg whites were moved to the freezer to cool back to proper temperature. Items like the hotdogs, and bologna were voluntarily discarded. |
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(j) - backflow prevention device when required (p) | 2 | No backflow prevention observed on the ice machines, one ice machine was dripping straight onto the floor with no gap and the other had a drip pipe laying directly on the floor where back siphonage could occur. CA: Install a proper air gap backflow preventor to prevent back siphonage of sewage water into the ice machines. |
| 16C |
sewage and waste water properly disposed 511-6-1.06(4)(d),(e) - grease trap; conveying sewage (c, p) Repeat | 2 | Sewage backing up onto the floor of the kitchen in a couple of areas (around ice machine and three compartment sink). CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Sewage conveyance issue is currently being fixed and has made substaintial progress since last inspection. Interior sewer drains under the grates need covers as well to prevent trash from going through system. |
| 17C |
physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) | 1 | Accumulation of mold like substances on walls, floors and ceilings of different areas of the kitchen. Main areas affected are the dish machine area and the area by the three compartment sick, however area around the main kitchen have drooping ceilings suggesting excessive moisture exposure. CA: Walls, floors, and ceilings shall be cleaned at a frequency to reduce and prevent accumulations. Correct within 72 hours. |
| 17D |
adequate ventilation and lighting; designated areas used 511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c) | 1 | Ventilation hood system over the top of cooking equipment is not functional and has not been since December according to the PIC. No ventilation is provided in the dishwashing area with the mechanical dishwashers. Ventilation needs to be provided in area with high heat or excessive steam and moisture and any broken ventilation hoods should be fixed ASAP. PIC has already put in request for a maintenance company to fix it. |
October 8, 2024 — Score 90
Routine · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 2D |
adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) - handwashing cleanser, availability (pf) Corrected | 4 | Observed no paper towels or handsoap at the hand wash sink at the time of inspection. Hand sinks shall be properly stocked to encourage healthy handwashing habits. COS: Restocked sink. |
| 16C |
sewage and waste water properly disposed 511-6-1.06(4)(d),(e) - grease trap; conveying sewage (c, p) | 2 | Sewage not properly disposing and backing up onto the main floor of the kitchen. Area blocked off and water usage minimized during usage. All disposable utensils and cutlery, washing when not cooking to minimize the area impacted. CA: Plumbing is coming out as well as city services, will attempt to correct within 72 hours but will continue these emergency operation procedures till issue resolved. |
| 18 |
insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) Repeat | 3 | Observed an extreme number of flies in the kitchen on pretty much every surface. Back door being left open during dock cleaning and no fly traps were up. CA: Fly traps hung during inspection and made significant impact along with shutting the back door. Pest control called and if they plan to keep the back door open in the future a mesh screen curtain should be installed. |
June 6, 2024 — Score 82
Routine · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 2D |
adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) - handwashing cleanser, availability (pf) Corrected | 4 | Observed no paper towels or handsoap at hand wash sink at time of inspection at the handwash sink in the middle of the kitchen. Sink is the main handwash station in the kitchen. Handwash stations must be properly stocked to encourage good handwashing behaviors. COS: Employee restocked sink with soap and paper towels. |
| 2A |
food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Corrected | 4 | Multiple bags of sugar observed loosely rolled shut or wide open. Bags must have a clip or seal or be stored within a container with a lid. COS: Bags stored correctly by employee. |
| 12A |
contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) - food storage (c) | 3 | Observed box of bananas stored on the floor open in the dry storage area of the kitchen. Food shall be stored a minimum of 6 inches off of the floor. COS: Employee properly stored box. |
| 14A |
in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Corrected | 1 | Observed cup used for scooping sugar stored completely submerged in the sugar itself. Scoops must have a handle and cannot be cups where you must grab the surface that is going into the product. Handles for the scoop shall be stored above the product. |
| 15B |
warewashing facilities: installed, maintained, used; test strips 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf) | 1 | No test strips at time of inspection to determine the concentration of the sanitizer solution in the 3 comp sink. Must have some way of determining concentration. |
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) | 2 | Water from handsink in middle of kitchen observed running out of the wall behind it. Plumbing shall be maintained in good repair against leaks. CA: Fix immediately. |
| 18 |
insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) | 3 | Observed multiple flies around facility, pests shall be controlled to minimize their presence in the facility. Recommend fly traps in areas away from food and regular cleaning of the traps. |
January 18, 2024 — Score 91
Routine · Inspector: Ethan Norfleet
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 1B |
proper hot holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p) Corrected | 9 | Teriyaki Chicken waiting to be sent out on cart reading at 80 degrees F. TCS food that is being hot held, must be maintained at a temperature of 135 degrees F or above. COS Food items were not out sitting out of temp for more than 30 minutes, food items were reheated to 165 degrees prior to serving. |
June 27, 2023 — Score 92
Routine · Inspector: Jaime Williams
| Code | Violation | Pts | Inspector notes |
|---|---|---|---|
| 12A |
contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) - food storage (c) | 3 | Obseved water defrosting from fridge unit and dropping onto food and milk below it. Food shall be stored in a manner to prevent contamination during storage. CA: Put something to catch under or fix drip. |
| 16B |
plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Repeat | 2 | Plumbing issues throughout kitchen, some handsinks out, and wastewater backing up into kitchen area. Plumbing and leak flow preventors shall be properly installed and kept in good repart to prevent wastewater backup and keep facilities functional. |
| 17C |
physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Repeat | 1 | Mold accumulation and food residyue on floors throughout facilitym hot hold line and dishroom floor specifically. Physical faciltities such as walls, floors, and ceilings shall be kept clean and in good repair. |