TRUE GRITS
1116 ST RD 20
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/17/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with open top next to the flip top reach in cooler on the cook line. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep room microwave.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of entry to prep area, clean plastic containers stacked while wet. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop buckets.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracking raw shell eggs, no hand wash, handle clean utensils and assist with plating food with barehands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line use bare hand to move cooked ready to eat pancake from spatula to plate, no AOP.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shrimp over prepared ready to eat tuna fish mix. Employee rearranged storage levels. In the prep area reach in cooler, raw catfish over ready to eat sausage, turkey and ham. Operator rearranged storage levels. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark in notepad for raw shell eggs held on time as public health control. Employee on cook line will add time mark for eggs from 20 minutes prior. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waitstation flip top reach in cooler has build up of food residue staining on the cutting board. Repeat Violation
Food safety inspection conducted on 10/17/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 5/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent of the warewashing area has dust build up.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table opposite the three compartment sink. Operator relocated the employee beverage. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep area, clean containers stacked while wet. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping through cook line hood filters and on wall beneath the hood filters. Cleaning scheduled for this month per signage on hood system. **Corrective Action Taken**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between steam table and prep table. Operator relocated the knives. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with residue build up. Soda dispenser nozzle for lemonade has residue staining at the top screwed in portion of the nozzle.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, opened bag of frozen raw chicken tenders over open bag of frozen ready to eat corn nuggets. Operator relocated the raw frozen chicken tenders. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the pass through window flip top reach in cooler has build up of food residue staining. Repeat Violation
Food safety inspection conducted on 1/5/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 8/15/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/10/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under side door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup under cookline. Also, cove molding separated from the wall by server line hand wash sink. Dust buildup around vent in server area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage links stored in bag on top of ready to eat sausage. Person in charge moved to appropriate location. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Single serve butter pats re-served to guests
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 71F. Person in charge states have been out less than 4 hours, moved to reach in cooler. Recommend holding items on time. In fliptop sausage, fish, shrimp 50-53F. Person in charge states unit has been open frequently. Began icing items down. **Corrective Action Taken** Warning
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Single serve pats of butters in containers reserved to guests.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at server station with staining. Ice chute with mold like substance on the right side. Slicer with debris buildup. Shelving in fliptop with food debris buildup. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof that new employees without training informed of reporting responsibility during inspection. Repeat Violation
Food safety inspection conducted on 8/10/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).