Shivansh 19 Llc Quik Stop 2
Last inspected: Jul 9, 2025
55
Score
Shivansh 19 LLC Quik Stop 2, located at 303 N Broad St, Abbeville, GA, underwent a moderate-risk inspection on July 9, 2025. This inspection identified three critical, one major, and one minor violation, including issues with adequate handwashing facilities, food separation, and proper cold holding temperatures. Shivansh 19 LLC Quik Stop 2 has a history of mostly medium-risk inspections across its five recorded evaluations.
5
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jul 9, 2025
Followup
3 critical violations. 1 major violation. 1 minor violation. 5 corrected on site.
55
Jun 2, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
58
Nov 13, 2024
Routine
2 critical violations. 1 major violation. 3 corrected on site.
67
Jun 12, 2024
Routine
2 major violations. 5 minor violations. 3 corrected on site.
64
Jan 10, 2024
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
82
Violations — Jul 9, 2025 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee washing hands in the 3-compartment sink instead of the designated handwashing sink. Per 511-6-1-.03(5)(d), food employees must wash hands only in a properly equipped handwashing sink. Using the 3-compartment sink for handwashing increases the risk of cross-contamination. Employee was directed to use the handwashing sink. Corrective action taken during inspection.
511-6-1-.03(5)(d)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed cooked greens and beans stored underneath and next to raw pork and raw chicken in the reach-in cooler. Per 511-6-1-.04(4)(a), raw animal foods must be stored separately from or below ready-to-eat and cooked foods to prevent cross-contamination. Items were relocated to their proper storage positions during the inspection. Corrected on-site.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw shell eggs stored on the grill top at 78°F. Per 511-6-1-.04(6)(g), raw shell eggs must be stored at an ambient air temperature of 45°F or below to limit the growth of pathogens. Eggs were voluntarily discarded during the inspection. Corrective action taken on-site.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked eggs, sausage, and bacon in the food service warming unit held at temperatures ranging from 107°F to 120°F. Per 511-6-1-.04(6)(f), hot-held TCS foods must be maintained at 135°F or above to prevent bacterial growth. All items were voluntarily discarded during the inspection. Corrective action taken on-site.
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed a vape pen stored on a shelf adjacent to single-use plates. Personal items must be stored in a designated area away from food, equipment, utensils, linens, and single-service articles to prevent contamination. PIC relocated the item during inspection. Corrected on-site.
511-6-1.07(4)(b)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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