| Violation Date |
Code |
Description |
| 2018-12-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water slowly leaking from a missing faucet head at the 3 compartment sink. |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the glass-front deli case, on shelving where oil and vinegar bottles are stored along the prep. line, on the f |
| 2018-12-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a fork being stored in the tuna salad container with the fork handle in |
| 2018-12-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed corn beef and roast beef opened in the deli case without datemarks on them. observed one container of pre-cooked philly steak in |
| 2018-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee touching pants and handling top rim of waste receptacle without changing gloves afterwards. cdi- employee changed gloves.3-304.11 food s |
| 2018-12-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide verification of food safety certification. |
| 2018-06-06 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the floors underneath an |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving inside the deli display case and on shelving underneath the prep. line. |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility around the sandwich prep. area. |
| 2018-06-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using tphc for sh |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes stored at room temperature while at ~60f. cdi- product was transferred to a cooler for cooling. |
| 2018-06-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p ehs observed employee touch face/glasses then prepare sandwiches without first changing gloves. cdi- discussion with pic about glove change requirement. |
| 2018-06-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-11-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee washing their hands with their gloves on. cdi-stopped the employee. explained |
| 2017-11-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed the tuna salad and the peppers past their time/temperature date marking requirements. also |
| 2017-11-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee using the hand washing sink to fill water for a drink. cdi-stopped the employee and explained that water needs to be filled at a prep sink or 3-compa |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving of the deli reach in cooler. have cleaned. huge improvement. repeat. |
| 2017-11-03 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a plastic cup with no handle stored in the pickle container in the wa |
| 2017-05-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items stored throughout the facility. have organized. |
| 2017-05-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed to the walls and floors of the |
| 2017-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the sliding glass door cooler. have cleaned. repeat. |
| 2017-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and the sliding glass door cooler. have replaced. |
| 2017-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product holding above 45f. cdi-all items were brought to the walk in cooler for rapid cooling. |
| 2017-05-19 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed two employees begin washing hands at the 3-compartment sink. cdi-had the employees move to the hand washing sink to wash hands. only use a hand washing sink to wash hands. |
| 2016-12-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed residue buildup on the walls and floors of the |
| 2016-12-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet at the 3-compartment sink. have repaired. |
| 2016-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the inside of the sliding glass door reach in cooler, the outside of the sugar container, and on the fan covers in the walk in |
| 2016-12-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the walk in cooler door. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed pitted cutting boards that a |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on the soda nozzles. cdi-the nozzles were removed and cleaned and sanitized. |
| 2016-05-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed red wine vinegar, oil, and mayonnaise with no label to indicate common name of the food. once a food product is taken ou |
| 2016-05-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on chicken salad and tuna salad in the reach in deli cooler. cdi- the product was labeled correctly. ensure that |
| 2016-05-20 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed one wet wiping cloth stored near the meat slicer. needs to be stored in a sanitizer soluti |
| 2016-05-20 |
14 |
.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed residue buildup on soda nozzles at soda machine. cdi-the nozzles were taken apart and were cleaned and sanitized. needs to be cleaned at least |
| 2016-05-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed old sour cream container used as a scoop for the pickle container. cdi |
| 2016-05-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no time labeled on the sala |
| 2016-05-20 |
45 |
.4-501.11 maintain equipment in good repair. observed damage door to the reach in freezer on the left. needs repair. |
| 2016-05-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed tea pitchers stored in a sanitizer solution on the floor underneath the 3-compartment sink. use the 3-compartment sink |
| 2016-05-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on inside and outside of the there freezers, deli cold holding case, floors of the walk in cooler. needs thorough cleaning. repea |
| 2016-05-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal storage items stored throughout the facility, it is difficult to determine what belongs to the facility and what is personal. n |
| 2015-09-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' personal items and possessions. |
| 2015-09-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispen |
| 2015-09-11 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no back flow protection at can wash. gave instruction. |
| 2015-09-11 |
47 |
. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed build up of food debris inside and outside deli case and on prep tables in kitchen. |
| 2015-09-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp clothes stored at handsink. gave instruction and placed in sanitizer bucket. |
| 2015-09-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing and serving food. a plain ring, such as a wedding band, is allowed. observed employee with ring. |
| 2015-09-11 |
37 |
3-305.14 food preparation - c prevent contamination of areas where food is processed. observed mouse trap and used spoon on table near bread pans. gave instruction to remove items from near food areas. areas used for food processing should be separated |
| 2015-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed stacked italian deli meat at greater than 45 f for less than 4 hours. meat had been taken from cold hold for lunch rush. product was returned to deli case. all other food temp |
| 2015-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. - observed heavy biofilm inside crushed ice machine. gave instruction for 3 step cleaning process. |
| 2015-02-25 |
37 |
general comment- protect food from contamination sources not specifically noted by code. maintain scoop handles out of foods when stored in containers of dry foods. observed a few dry foods in front storage area with handle scoops that had falled and/or |
| 2015-02-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic griddles in back of house. 4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler. |
| 2015-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris on counters, cabinets, gaskets, floors, and equipment not currently in ise. ensure the kitchen area is maintained clean and free |
| 2015-02-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of febreeze stored over top of napkin/ papertowels in front storage area. |
| 2015-02-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items throughout kitchen and storage areas intermingled with customer items and restaurant food and utensil storage. ensure to |
| 2015-02-25 |
53 |
general comment- floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some areas of floor that are difficult to be maintained clean. 6-501.114 discard items and litter stored on the pre |
| 2014-06-19 |
45 |
except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2014-06-19 |
38 |
2-303.11 prohibition-jewelry observed staff member to be handling food while wearing braclets. food handlers shall not wear items from the elbow down except for simple metal band rings with no cut-outs, in-lays, or gems. -cdi items were removed. |
| 2014-06-19 |
26 |
7-201.11 separation-storage - p observed cleaning chemical to be stored with customer items. do not store chemcials with customer items. -cdi items was moved. |
| 2014-06-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed can-opener blade left soiled. clean food contact surfaces within 4 hours of use. -cdi item was removed for cleaning. |
| 2013-10-31 |
8 |
5-205.11 using a handwashing sink-operation and maintenance observed handsink used as dumpsink. do not use handsink for anything other than handwashing. -cdi cup was removed. |
| 2013-10-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed can-opener blade left soiled. clean food contact surfaces within 4 hours of use. -cdi item was removed for cleaning. |
| 2013-10-31 |
38 |
2-303.11 prohibition-jewelry observed staff member to be handling food while wearing braclets. food handlers shall not wear items from the elbow down except for simple metal band rings with no cut-outs, in-lays, or gems. -cdi items were removed. |
| 2013-10-31 |
22 |
3-501.19 time as a public health control observed facility using time as a public health control for cut tomatoes. ensure that proper labeling and written procedures are used for the process. -cdi by instruction. |
| 2013-10-31 |
45 |
except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-10-31 |
47 |
b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other |
| 2013-10-31 |
41 |
3-304.12 in-use utensils, between-use storage observed fork to have fallen into container of food. utensils may be set into food, as long as the handles are store upright and out of the food. |
| 2013-01-31 |
7 |
observed staff member to be making sandwiches and to be touching the ready-to-eat food items for the sandwich with bare hands. bare hand contact with ready to eat foods is no longer allowed. -cdi corrected by instruction; gloves were then used. this is |
| 2013-01-31 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.observed many pers |
| 2013-01-31 |
47 |
b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other |
| 2013-01-31 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-01-31 |
21 |
the facility is not yet date marking all items required by the new nc food code. this is the first inspection for the facility under the new nc food code. -cdi date marking handout was given to the manager. corrected by instruction. |
| 2013-01-31 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-01-31 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed mold build-up on soda nozzles. -repeat -cdi items were removed for cleaning. |
| 2013-01-31 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |