| Violation Date |
Code |
Description |
| 2018-09-27 |
53 |
grout receeded between floor tiles. standing water and residue between floor tiles. general cleaning needed on floors.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - c |
| 2018-09-27 |
47 |
ice packs stored in freezer have food residue presence and need cleaning. interior of freezer and freezer shelving need cleaning. exteriors of equipment, shelving, chopper housing, outside and inside of fryers and cooking equipment need cleaning. heavy bu |
| 2018-09-27 |
41 |
multiple ice scoops stored in dirty holders. scoops and holders cleaned and sanitized during inspection. tongs stored hanging on hot holding cabinet door handle. 3-304.12 in-use utensils, between-use storage - c |
| 2018-09-27 |
36 |
flies present at back door of kitchen and landing on clean metal pans.6-501.111 controlling pests - pf |
| 2018-09-27 |
31 |
metal pans of cooling bbq in cooler were tightly wrapped with plastic wrapping and stored on rack directly under metal sheet pans of cooling bbq. space out cooling bbq on speed rack to allow air flow around pans of bbq. 3-501.15 cooling methods - pf |
| 2018-04-16 |
53 |
general structural deficiencies include holes in walls, gaps present between wall and base tile, dripping and/or rusting ceiling vents, loose frp, broken and missing floor/base tile. ceiling grid rusting, actively chipping and bubbling paint. paint on cei |
| 2018-04-16 |
47 |
general cleaning needed throughout including in walk-in and reach-in on shelving, ledges, exteriors of equipment, grease and accumulated residues present. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2018-04-16 |
45 |
crack present in upper edge of chicken preparation sink, crack present in vegetable prep sink. fasteners on upper housing of guard in ice machine rusting. gaskets and other trims on equipment in bad repair. 4-501.11 good repair and proper adjustment-equip |
| 2018-04-16 |
42 |
metal pans stored as clean not properly air dried, large amounts of water trapped between pans.4-901.11 equipment and utensils, air-drying required - c |
| 2018-04-16 |
26 |
spray bottle of cleaning chemical stored on prep table with exposed foods.7-201.11 separation-storage - p |
| 2018-02-19 |
39 |
wet wiping cloths present on serving line equipment, not in container of sanitizer while not in use.3-304.14 wiping cloths, use limitation - c |
| 2018-02-19 |
45 |
crack present in upper edge of chicken preparation sink. fasteners on upper housing of guard in ice machine rusting. gaskets and other trims on equipment in bad repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-02-19 |
47 |
general cleaning needed throughout including in walk-in and reach-in on shelving, ledges, exteriors of equipment.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2018-02-19 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping and/or rusting ceiling vents, loose frp, broken and missing floor/base tile. grout missing or sinking between floor tile. general cleaning needed under |
| 2017-11-13 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping and/or rusting ceiling vents, loose frp, broken and missing floor/base tile. general cleaning needed under and behind equipment especially at cook line |
| 2017-11-13 |
45 |
crack present in upper edge of chicken preparation sink. pic notified of crack. gasket out of repair on potato cooker causing condensation to drip onto floor. pic requested to replace gasket and monitor water accumulation.4-501.11 good repair and proper a |
| 2017-09-20 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping and/or rusting ceiling vents, loose frp, broken and missing floor/base tile. general cleaning needed under and behind equipment especially at cook line |
| 2017-09-20 |
47 |
dried accumulated residue on spigot assembly of raw breading sink. microbial growth and dust accumulation on ceiling duct outlets.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-09-20 |
45 |
crack present on raw meat prep sink at drainboard to vat juncture, residue accumulation present. loose stripping present inside walk-in coolers on ceiling and wall.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-09-20 |
26 |
bottles of cleaning chemicals and insecticide stored with and on single service food packaging materials.7-201.11 separation-storage - p |
| 2017-06-07 |
13 |
raw shrimp were present in vat and on drainboard of vegetable prep sink in process of being portioned and packaged. all raw meats shall be segregated to meat sink and shrimp shall be prepped at a time when no chicken and/or breader station items are prese |
| 2017-06-07 |
33 |
raw shrimp in process of prep were 80f due to water rinse.3-501.13 thawing - c |
| 2017-06-07 |
45 |
crack present on raw meat prep sink at drainboard to vat juncture. loose stripping present inside hot holding unit and walk-in cooler.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-06-07 |
39 |
wet wiping cloths present on prep surfaces, not in container of sanitizer while not in use.3-304.14 wiping cloths, use limitation - c |
| 2017-06-07 |
47 |
chunky loose dust accumulation on fan covers in walk-in cooler. general cleaning needed of equipment housings and shelving throughout.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-06-07 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping and/or rusting ceiling vents, loose frp . general cleaning needed under and behind equipment especially at cook line and in raw meat walk-in, grease, t |
| 2017-03-09 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping and/or rusting ceiling vents. general cleaning needed under and behind equipment and in raw meat walk-in, grease and food debris present.6-501.11 repai |
| 2017-03-09 |
47 |
fan covers in walk-in have chunky loose dust present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-03-09 |
45 |
small hairline crack present on breader sink. very small hole present in wire screening of sifter.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-03-09 |
37 |
employee was panning raw peeled potatoes to be cooked on soiled utensil drainboard of three comp sink. no soiled utensils were present at the time, drainboard was clean and potatoes never actually made contact with drainboard. proper procedure would be to |
| 2017-03-09 |
31 |
bbq in cooling process was covered with plastic wrap. it is recommended that ice packs which can retain residue be wrapped in clean plastic wrap and placed onto uncovered bbq.3-501.15 cooling methods - pf |
| 2017-03-09 |
21 |
multiple pans of stew made previous day not datemarked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-11-17 |
16 |
large chicken breasts reached a final cook temp of less than 165f internally. items re-dropped.3-401.11 raw animal foods-cooking - p,pf |
| 2016-11-17 |
45 |
•small hairline crack present on breader sink.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-11-17 |
34 |
employee in charge of frying chicken not using thermometer to verify final cook temp had been adequately reached on routine basis.4-302.12 food temperature measuring devices - pf |
| 2016-11-17 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping ceiling vents. general cleaning needed under and behind equipment and in raw meat walk-in, grease and food debris present.6-501.11 repairing-premises, |
| 2016-11-17 |
47 |
general cleaning needed of equipment, housings, etc; grease and food residue present. fan covers in walk-in have chunky loose dust present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-08-11 |
53 |
general structural deficiencies include hole in wall, gaps present between wall and base tile, dripping ceiling vents. |
| 2016-08-11 |
47 |
cold packs used in cooling procedure for bbq were visibly soiled with accumulated meat and grease residue, microbial growth also present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-08-11 |
37 |
multiple water drips present on piping from condenser unit in walk-in. wastewater was exiting onto lid of shrimp container stored below.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-08-11 |
31 |
multiple pans of bbq in cooling process were tightly covered with plastic wrap. bbq was mounded high in the middle of the pan negating the shallow layer intent.3-501.15 cooling methods - pf |
| 2016-08-11 |
21 |
container of slaw in reach-in near drive thru was not datemarked. multiple containers of cooked potatoes in walk-in not datemarked. potatoes were cooked yesterday to be used for potato salad to be prepared today. salad shall be datemarked with the prep da |
| 2016-08-11 |
14 |
interior of large ice machine has microbial growth present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-05-20 |
31 |
several metal trays of bbq were cooling, tightly wrapped in plastic wrap.3-501.15 cooling methods - pf |
| 2016-05-20 |
6 |
employee was cutting cabbages used for cole slaw with no gloves.2-301.11 clean condition-hands and arms - p |
| 2016-05-20 |
14 |
mixer stored as clean had milky water at bottom. metal trays being stored above the chicken prep sink showed evidence of splash from activity at the prep sink. pic was asked to store the clean pans out of reach of the splash. some food particles presen |
| 2016-05-20 |
37 |
prep sinks where raw chicken is prepped is left heavily soiled between uses. clean dishes are being stored directly over the prep area. shelving in the reach in where bbq is cooled is heavily coated in meat remnant. 3-305.14 food preparation - c |
| 2016-05-20 |
47 |
large pot of brunswick stew cooking underneath a pipe extending from the ceiling that blows air. pic was advised to cover the stew. hood ventilation system is grease laden and dusty. pic was advised that cleaning needs to be more frequent. residues and |
| 2016-05-20 |
40 |
cabbages used for cole slaw were not washed before cutting and placing into a lines plastic container for preparation. it was exlained to the pic that all vegetables must be washed and rinsed before serving for human consumption.3-302.15 washing fruits a |
| 2016-05-20 |
42 |
several plastic and metal containers stacked wet at clean dish area. pic stated that they sometimes dry the dishes using a clean cloth. pic was discouraged from using cloths to dry the dishes.4-903.11 (a), (b) and (d) equipment, utensils, linens and sing |
| 2016-05-20 |
39 |
several wep wiping cloths were left on prep surfaces and cutting board. one bucket of sanitizer registered less than 50 ppm.3-304.14 wiping cloths, use limitation - c |
| 2016-03-09 |
53 |
grout sinking between tiles due to constant presence of water. buildup of grease and debris behind reach in cooler. clean more thoroughly behind and underneath equipment.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings |
| 2016-03-09 |
49 |
no backflow prevention device installed at hose located at can wash. pic informed on the importance of proper backflow devices.5-203.14 backflow prevention device, when required - p |
| 2016-03-09 |
47 |
shelving in the walk in cooler has dried chunks of bbq present. handles of equipment have greasy residue present. scale located underneath prep table is in need of cleaning. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surface |
| 2016-03-09 |
42 |
several hotel pans on clean dish rack stacked wet. allow pans to air dry. 4-901.11 equipment and utensils, air-drying required - c |
| 2016-03-09 |
39 |
one wet wiping cloth was lying on the shelf below the prep area. pic removed wet wiping cloth and took to a dirty laundry receptacle.3-304.14 wiping cloths, use limitation - c |
| 2016-03-09 |
26 |
buckets of sanitizer throughout establishment not labeled with common name.7-102.11 common name-working containers - pf |
| 2015-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcole slaw and potato salad cold holding in wells that are not quite keeping temperature cold enough. potato salad was between 45 and 50 |
| 2015-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pftwo large vats in a reach in refrigerator by the drive through window are missing date marking- a vat of potato salad and a vat of cole slaw. pi |
| 2015-11-05 |
31 |
3-501.15 cooling methods - pfthe large containers of brunswick stew are cooling in the reach in freezer. the initial temperature registered 135 degrees using a ladle. approximately 45 minutes later, another temperature was taken out of the same batch an |
| 2015-11-05 |
36 |
6-501.111 controlling pests - pfa large cockroach was present in the dry storage area under a shelf. pic killed the cockroach and was asked to provide an invoice from an exterminator. |
| 2015-11-05 |
41 |
3-304.12 in-use utensils, between-use storage - ca measuring cup was being left in the brunswick stew to fill pint containers. it was advised that it would be better to use a clean cup everytime, and not to leave the cup in the stew. |
| 2015-11-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - c build up present on equipment, fryers, shelves, tables. clean at a frequency so as not to allow build up. all equipment |
| 2015-11-05 |
39 |
3-304.14 wiping cloths, use limitation - ctwo wet wiping cloths were left on prep areas. all wet wiping cloths should be kept in a container of chemical sanitizing solution between uses. |
| 2015-04-13 |
17 |
3-403.11 reheating for hot holding - p final cook temperature of commercially processed food from a food processing plant shall be heated to at least 135f. hot dog was reheated to 98f. |
| 2015-04-13 |
34 |
4-302.12 food temperature measuring devices - pf thermometers were not available to monitor food temperatures. |
| 2015-04-13 |
36 |
6-501.111 controlling pests - pf live raoch fell out of grade card frame. |
| 2015-04-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c provide shelving in walk in cooler so boxes and bags of food are not stored on floor. bags of potatoes, and boxes of cabbage and pork were on floor in walk in. |
| 2015-04-13 |
38 |
2-303.11 prohibition-jewelry - c employee was wearing watch when handling food. |
| 2015-04-13 |
39 |
3-304.14 wiping cloths, use limitation - c store wet wipe cloths in bucket of sanitizer when not in use. |
| 2015-04-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c damage is present on kitchen floors, walls and ceilings in in walk in cooler. repair holes in walls, peeling ceiling tile supports, etc.6-501.12 cleaning, frequency and restrictions - c floors and walls |
| 2015-04-13 |
54 |
4-204.11 ventilation hood systems, drip prevention - c hood needs cleaning. buildup of grease present. |
| 2015-04-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - c build up present on equipment, fryers, shelves, tables. clean at a frequency so as not to allow build up. all equipment |
| 2014-03-24 |
7 |
3-301.11 preventing contamination from hands - p,pf employee was chopping raw onions that were not going to be cooked with his bare hands. ready-to-eat foods cannot be bare handed. gloves or utensils required. |
| 2014-03-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p provide sanitizer in spray bottles and buckets. |
| 2014-03-24 |
39 |
4-901.12 wiping cloths, air drying location - c 4-901.11 equipment and utensils, air-drying required - c wipe cloths laundered in a food establishment that does not have a mechanical dryer shall be air dried in a location and in a manner that prevents c |
| 2014-03-24 |
41 |
3-304.12 in-use utensils, between-use storage - c protect frozen ice paddles from contamination by foods in the freezer. ice paddles were stored on bottom of refrigerator where food particles were and bbq particles were on ice paddles. |
| 2014-03-24 |
26 |
7-101.11 identifying information, prominence-original containers - pf bottle labeled sanitizer was a cleaner. keep toxic chemicals in original bottles or properly labeled containers. |
| 2014-03-24 |
53 |
6-501.12 cleaning, frequency and restrictions - c gaps are present between floor tiles where grout is eroding. baseboard tiles cracked, broken, need cleaning. clean under and behind fryers. |
| 2014-03-24 |
54 |
provide designated space for employee coats and personal items. 6-305.11 designation-dressing areas and lockers - c |
| 2014-03-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - c build up present on equipment, fryers, shelves, tables. clean at a frequency so as not to allow build up. |
| 2012-11-06 |
8 |
soap dispenser at bbq cook area was not operating properly at start of inspection. was corrected. |
| 2012-11-06 |
45 |
repair breader pans so there are not bent edges that prevent proper cleaing and sanitizing.. |
| 2012-11-06 |
41 |
protect frozen ice paddles from contamination by foods in the freezer. |
| 2012-11-06 |
38 |
all employees handling or preparing food must wear effective hair restraints. |
| 2012-11-06 |
21 |
all potentially hazardous, ready to eat foods held greater than 24 hours must be marked with discard date according to 3-501.17 of nc food code manual. since all of your refrigeration is 41f or less, you have up to 7 (seven) days to keep foods. if any ref |
| 2012-11-06 |
20 |
french fries were slacking and had thawed. foods must be kept 45f or below and under refrigeration or must remain frozen if slacking. recommend installing a work top freezer in frying area. |
| 2012-11-06 |
6 |
employees must wash hands between tasks, after handling dirty cloths, utensils etc. and before handling food or drinks or ice. there is not a hand sink convenient to register/drink area or drive thru so employees are not easily able to wash hands in their |