| Violation Date |
Code |
Description |
| 2019-01-09 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plastic container that was cracked and no longer smooth and easily cleanable. cdi |
| 2019-01-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed facility cooling big batch of shredded cabbage, ribs, and mash potatoes in |
| 2019-01-09 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved five different batches of food that has no reheat information recorded for items. verificat |
| 2019-01-09 |
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/pfobserved facility use tphc on jalepen |
| 2019-01-09 |
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 container of chili dated when placed in reach in and not when product prepared. cdi date chan |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved boiled eggs, yellow cole slaw, portioned white slaw, portioned yellow slaw, tartar sauce, and ranch dressing holding above 41f and 45f. cdi items cooled down to brng down to temp |
| 2019-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved marinara sauce, gravy, wings, and fried chicken breast holding below 135f. cdi items discarded or reheated. repeat. |
| 2019-01-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed bbq chicken queso that reheating from 9am and began using product without checking internal temperature. cdi item discarded. |
| 2019-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plates, metal and plastic pans stacked with sticker debris. cdi items moved for cleaning. 4-602.11 clean the equipment and utensils used with nontcs fo |
| 2018-10-18 |
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 food employee turning off faucet without a barrier. cdi- employee rewashed hands. repeat |
| 2018-10-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce located above ready to eat foods in the walk in cooler. cdi- pic rearranged items. repeat |
| 2018-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked beans at 84f,brunswick stew at 108f, and pinto beans at 88f held in steam well unit for hot holding. cdi- items reheated. see temp chart. repeat |
| 2018-10-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed fried chicken, fried chicken wings, bowls of buffalo chicken, and heavy cream with no date mark. cdi- wings and chicken breasts were vo |
| 2018-10-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a wrist band while cooking food on the cookline. |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rusty shelves in walk in cooler and fryer baskets in need of cleaning. repeat |
| 2018-10-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed an employee drink in bar area near food/items used for the facility. repeat |
| 2018-09-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinking while on the cook line. must do drinking and eating in designated areas. |
| 2018-09-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved employees wash hands and turn off faucet without a barrier, touch phone and hat then continue to put on gloves for food prep. cdi hands washed. 2-301.12. follow the cleaning procedure |
| 2018-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employees using handsink to fill containers. cdi moved to prep sink. |
| 2018-09-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce stored above rte foods in walk in unit. cdi shelves rearranged. |
| 2018-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved soda nozzles with black debris and can opener soiled with debris. cdi items moved for cleaning. |
| 2018-09-12 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -pobserved employees stating they cook wings to 120-145f and cool down then finish cooking per order without prior approval. cd |
| 2018-09-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed facility cooling parcooked wings in reach in unit from since 10am and product was only at 80f after over 2 hours. cdi produc |
| 2018-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved grilled chicken, ribs, and fried corn that was holding below 135f ad ribs holding on stove without fire underneath product. repeat. cdi product reheated |
| 2018-09-12 |
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/pfobserved facility holding hushpuppy m |
| 2018-09-12 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved records missing information for certain batches of pork thats received, missing records of |
| 2018-09-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed wings cooling in reach unit and sliced tomatoes that were covered and cool |
| 2018-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. repeat. |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in unit, gaskets and interior in reach in, and walls in walk in in need of cleaning. |
| 2018-09-12 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee drinks and keys stored on top and next to food and utensils for the facility. |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved butter and hot sauce that is holding above 45f on counter. pic stated they submitted information to variance committee for approval. must keep sauce cold or on tphc until product |
| 2018-06-11 |
36 |
6-501.111 controlling pests-rid facilitie of pest -observed several flies in the prep area. |
| 2018-06-11 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - c chemical dish machine in the bar area was not properly dispensing chemicals when checked. cdi- repair operator showed up onsite and adjsuted the dish mahcine so that it is properly d |
| 2018-06-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace rusted shelving throughout facility. all equipment shall be smooth and easily cleanable. |
| 2018-06-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed wings cooling inside of cold hold unit near the grill station. this cold h |
| 2018-06-11 |
26 |
7-208.11 storage-first aid supplies - p,pf first aid supplies shall be stored in an area away from utensils. observed rubbing alchol and lotion being stored near wine glasses in the bar area. cdi-pic placed items in a different location. |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made hot sauce and butter sauce being stored at room temperature. observed buttermilk dredge that was above 45f. pic stated that butter is used as an ingredient in the hou |
| 2018-06-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine shall be 50-200ppm. observed bar dish machine reach 0ppm. cdi repairman came to fix broken hose. unit reached 200ppm. |
| 2018-06-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p obsereved food employee used gloves to prep food , exit and enter the kitchen to continue food prep without changing gloves. cdi-informed pic about violation s |
| 2018-06-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p- observed food employee touch hamburger buns with bare hands prior to putting them on the grill. all portions of th |
| 2018-02-28 |
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 employees wash hands for 5 seconds and use hands to turn off faucet. cdi hands rewashed. |
| 2018-02-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved garlic butter and regular butter on stove at 114f and 104f respectively. cdi items placed on grill for reheating. |
| 2018-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved boiled eggs, cheese, mustard cole slaw, white cole slaw, and tartar sauce that was held above chill line in prep top and slaws above ice bath level. foods were held above 45f. cd |
| 2018-02-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed ribs that was on the stove reheating 30 mins before arrival and only reach 112-169f. fire was not consistently on during reheating process and no one |
| 2018-02-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved inconsistencies when maintaining documentation for reheating of batches of brisket in logs. |
| 2018-02-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed facility cooling salsa and spring mix in covered deep plastic containers. |
| 2018-02-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved boiled eggs, pork bbq, bbq chicken dip, and salsa that was not dated in prep top. cdi items dated. facility has multiple batches of |
| 2017-09-05 |
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. some dust build up on ceiling tiles at prep area. cleanin |
| 2017-09-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. more than five flies at central prep station and back warewashing prep area. pic advised that they have routine pest management, and continue to work on the door area at the to go' are |
| 2017-09-05 |
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. one container of green beans in walk in cooler date marked for 8/30, but temperature at 43f. pic advised |
| 2017-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. boiled eggs in walk in cooler not under temperature control. pic advised that eggs were cooked and cooled on yesterday. cdi- pic voluntarily discarded boiled eggs. milk wash at prep lin |
| 2017-09-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. bar dish machine checked twice, and testing at 0ppm for chlorine sanitizer. cdi- pic linda mccloud was able to prime equipment to obtain approved ppm for sanitzing at |
| 2017-05-25 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p. employee observed wearing gloves while mixing slaw. gloves were not mitt type, but wear sliding to expose lower wr |
| 2017-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee was observed washing small device handwashing sink. cdi- pic advised employee to put device away, remove gloves, and wash hands. repeat |
| 2017-05-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p one closed container of medication at cook line. cdi- storage corrected. repeat |
| 2017-05-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two bus tubs of in use breader not labeled. all other in use mixes and oils at line labeled. improvement noted from previous inspec |
| 2017-05-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee phones, containers, keys, handbags and other personal items stored co-mingled with facility items throughout. ensure use of designated st |
| 2017-05-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fly observed in to-go area and at entry door area from to go and kitchen entry. keep pest free. (0pts) |
| 2017-02-02 |
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. one pair of tongs stored on opened trash bin ledge at line. cdi- tongs removed an |
| 2017-02-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large containers of dry seasoning mix in use on the line not labeled as required. repeat. label in use dry mixes. |
| 2017-02-02 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. pic, mark trevett, provided all required haccp records today except for documentation of receiving |
| 2017-02-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. employee liquid medication stored on shelf above main cook/ prep area. cdi- employee removed medication. |
| 2017-02-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. handwashing sink full of ice at right side of main cook line, employee observed pouring drink into handwashing sink on the far right side of the line. cdi- both sinks c |
| 2016-11-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. open employee beverages stored on lower shelving co- mingled with facility items; open employee beverage stored on dry storage shelving over facility dry foods and mixe |
| 2016-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p one small pan of grill chicken being hot held at grill area at 121f. cdi- chicken was moved to begin reheat. chicken was checked 25 minutes later and at 140f. chicken was left at grill |
| 2016-11-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. five in use dry mixes and salt/ pepper containers at prep line not labeled. other in use dry mixes and seasonings at both prep area |
| 2016-11-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf container of ribs and container of potato salad both tightly covered during cooling |
| 2016-11-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee working at the to go area and assisting with plating and boxing exposed foods with no hair restraint on. hair |
| 2016-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans stacked together while wet. cdi- containers separated to allow for air drying. (0pts) |
| 2016-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. more than five flies observed at prep line and around bread warmer station. pic advised that he does have working fly fans and pest control lights observed. continue to work on pest ma |
| 2016-08-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. employee observed chopping mushrooms, and handling mushrooms with bare hands. employee advised that mushrooms were |
| 2016-08-19 |
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. one small pan of potato salad prep date of 8/11 and one small pan of bbq prep date of 8/12 in glass door |
| 2016-08-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf |
| 2016-08-19 |
33 |
3-501.13 use approved thawing methods. two bags of raw fish on drain board of sink in back prep room, had not been there during most of inspection. employee advised that he placed the fish on drain board for 10-15 minutes to thaw so that fish can be fried |
| 2016-08-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple in use seasonings, oils, dressings, and shakers at prep line not labeled. label all. repeat. |
| 2016-08-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. cooked chicken stored under raw fish in reach in cooler at the cook line. cdi- pic mark trevett had storage corrected immediately. |
| 2016-08-19 |
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. one knife stored between prep cooler exterior wall and side of prep table. all o |
| 2016-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up on back side of counter top equipment. cleaning is needed. |
| 2016-08-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee keys and cigarettes stored on table in to area with some non food facility items. employee closed beverage stored co-mingled at prep area |
| 2016-08-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. flies observed in back prep area and warewashing area, also clustered around prep table/ bun warming station. provide pest management. use installed fly fan devices when receiving deli |
| 2016-06-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverages stored co-mingled with facility items in reach in units and dry storage area. cdi- storage corrected. |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal pans and two plastic bowls stacked together tightly while wet. allow to air dry prior to stacking tightly. |
| 2016-06-06 |
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. two set of tongs stored on exterior spout of large re- therm kettle, but directl |
| 2016-06-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee not wearing hair restraint at start of inspection. cdi- employee did put on hair restraint. |
| 2016-06-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one medium container of salt and pepper mix not labeled, one container of dry batter not labeled. cdi- verbal correction to label. |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cooked and raw chicken in reach in cooler at cook line not under temperature control. pic mark trevett advised that cooler was opened frequently during lunch. see chart for temperatures |
| 2016-03-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p . pic advised that chicken wings are partially cooked and then cooking completed as ordered. cdi- pic was advised that no approv |
| 2016-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. ice observed dumped in handsink, large pieces of red cabbage in second handsink at cook line. cdi- verbal correction, discontinue dumping and containers in handsink. |
| 2016-03-28 |
9 |
3-201.11 use food from approved sources only.-p. all packages of rop bbq from mooresville location with date of 3/15 on product name line on label. no other information provided on label as required by approved submitted haccp plan for rop of bbq from moo |
| 2016-03-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw hamburger patties stored over cooked ribs in prep cooler. cdi-storage corrected. |
| 2016-03-28 |
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. per permit on file, facility is usi |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items on top of make top of prep cooler not under temperature control. items also on ice in cooler. cdi- all items replaced. |
| 2016-03-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. spices, dry mixes, and dry seasoning at the prep and cook line not labeled. cdi- verbal correction to label all. |
| 2016-03-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employees in main kitchen preparing food not wearing hair restraints. cdi- pic provided hair restraints to employees. |
| 2016-03-28 |
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. tongs at two areas stored in ice next to the food item being cold held in ice. c |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on gaskets and exterior of reach in cooler on cook line, dried residue on exterior of can opener. cdi- pic had all cleaned. |
| 2015-12-29 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. severely dented can of pineapples observed in the outdoor storage room. cdi- can discarded during inspection. |
| 2015-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed build-up on the potato peels at the cook line. clean and sanitizer regularly. cdi- cleaned and sanitized during inspection. |
| 2015-12-29 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. food scale observed wrapped with tape. repair or replace. |
| 2015-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses- several wiping clothes observed stored on the shelf under the counter at the cook line. store in sanitizer after each use or place in soiled linen after used. |
| 2015-12-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster doors observed open when not in use, keep closed. |
| 2015-12-29 |
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. observed standing water in the kitchen floor and outdoor storage area due to contructio |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up observed in the microwave. build-up observed on the walk-in cooler shelving. |
| 2015-09-30 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed that the facility was not following their approved variance procedures. in particular, |
| 2015-09-30 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed a container of potatoes that was uncovered and was collecting debris on the potatoes. cdi - covered. |
| 2015-09-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed pork bbq was being reheated to 145f per the pic and 158f according to the reheating log. also it was observed that pork was being placed on the ho |
| 2015-09-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed butter hot held on the grill at 111f. cdi - discarded. |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed diced tomatoes 49f, shredded lettuce 55f, shredded cheese 50f in the cold holding unit above the chill line. cdi - discarded. |
| 2015-09-30 |
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 braised cabbage and potato salad that was held in the walk-in at greater than 41f and past the 4 days allowed for date marking. |
| 2015-09-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed cooked chicken that was 52f and tightly covered. cdi- uncovered to fini |
| 2015-09-30 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed potato salad at 46.7f that was made the day before in a covered container in the walk-in. the majority of the walk-in ite |
| 2015-09-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in the kitchen. |
| 2015-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some items wet stacked in the drying racks by the dish machine. |
| 2015-09-30 |
43 |
4-903.11(a) store single-use and single-service articles in a dry location and to prevent contamination and at least 6 inches off the floor. observed single service in the storage room with a wet floor where water was running under the door. |
| 2015-09-30 |
45 |
v4-502.11(c ). pressure gages shall be maintained in good repair. observed the dish machine pressure gauge was not working. |
| 2015-09-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label spice containers. |
| 2015-09-30 |
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. repair ceiling tile above the ice machine and the floor tiles between the walk-in refr |
| 2015-09-30 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c handle and store employee drinks properly. drinks must be covered and stored away from food and food preparation areas where contamination can not occur. observed drink |
| 2015-03-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on shelf above steam table. cdi-discarded. |
| 2015-03-31 |
9 |
3-201.11 use food from approved sources only.-p facility receives chopped pork bbq vacuum sealed in a lancaster's in iredell county. variance application has been submitted to the state variance committee and is awaiting response on approval. |
| 2015-03-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pan of fried chicken cooling in ice bath in walk in cooler but covered wit |
| 2015-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of packaged bbq on floor in freezer. |
| 2015-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board and another stored on faucet of prep sink. |
| 2015-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed corroded shelving in walk in cooler. |
| 2014-11-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water knobs on two of three hand sinks in kitchen are not operational. repair. vr. |
| 2014-11-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee bread raw fish using gloves, employee then proceeded to wash breading off gloves and continue on to handling raw chicken. after handling raw chicken, employee removed gloves |
| 2014-11-18 |
9 |
3-201.11 use food from approved sources only.-p facility receives chopped pork bbq vacuum sealed in a lancaster's in iredell county. variance application for rop was denied twice because of missing information. re-submit per instruction from regional ehs |
| 2014-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger stored over cooked beef and turkey in two door cooler and raw fish stored over okra in stand up cooler .cdi-rearranged.3-304.11 food shall only contact surfaces of pr |
| 2014-11-18 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed slicer used for slicing cabbage for cole slaw with dried food debris. slicer had been used three days prior without cleaning. cdi-slicer cleaned. |
| 2014-11-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated that during busy times, chicken wings may not be par-cooked. pic and employee are unsure of par cooked temperatures |
| 2014-11-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed fried chicken cooling in small two door stand up cooler at 76f. employee stated chicken started cooling 3.5 hours prior. pr |
| 2014-11-18 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. relocate hotel pans to prevent contamination from dust covered intake for ac unit. |
| 2014-11-18 |
20 |
:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two bags of mashed potatoes on counter above 45f. cdi-mashed potatoes reheated for hot holding.observed hush puppy mix rehydrated and out at room temperature. directions on bag |
| 2014-11-18 |
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 bbq slaw with expired date. cdi-product discarded. |
| 2014-11-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed very large stock pot of cooked green beans cooling freezer. break down in |
| 2014-11-18 |
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. clean walls in walk in cooler and in dish machine area. r |
| 2014-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ribs held on stove below 135f in some spots. cdi-ribs reheated to 165f. |
| 2014-09-30 |
9 |
3-201.11 use food from approved sources only.-p facility receives several food items that are vacuum packaged in a facility in a sister restaurant in iredell county. per kim mecimore of iredell county, the facility has sent in a request and is awaiting a |
| 2014-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed slicer (not in use) blocking only hand sink in back room. cdi-slicer moved. also observed strainer left in hand sink in bar area. cdi-strainer moved. |
| 2014-09-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on sides of soda guns at bar. cdi-items taken to be cleaned. |
| 2014-09-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2014-09-30 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed first aid kit stored over food products. cdi-kit moved to location to prevent contamination. |
| 2014-09-30 |
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 green beans with date label of 8 days prior. cdi-food discarded.3-501.17 date mark/label all t |
| 2014-06-05 |
9 |
food shall be from approved sources. (3-201.11) facility receives several food items (chopped bbq, sliced brisket, sliced turkey breast) that are vacuum packaged in a facility in iredell county. paperwork submitted to state variance committee not approved |
| 2014-06-05 |
17 |
potentially hazardous food cooked, cooled, and reheated for hot holding shall be reheated so all parts are 165f or above. (3-403.11) rop chopped pork bbq is reheated in large soup kettle. reheating must take place to 165f in two hours. observed bbq at 153 |
| 2014-06-05 |
20 |
tcs food shall be held cold at 45f or below. (3-501.16) observed items such as potato salad and coleslaw held on ice above 45f due to pans being filled over ice line. cdi-product over ice line taken out and put into cooler. if facility wants to continue u |
| 2014-06-05 |
31 |
use proper cooling methods. (3-501.15) observed cooked chicken wings cooling in holding unit in deep portions and baked beans cooling in deep portion and tightly covered in walk in cooler. cdi-beans uncovered and put into smaller portion, wings put into w |
| 2014-06-05 |
36 |
facility shall be free of pests. (6-501.111) observed large amount of flies in kitchen. |
| 2014-06-05 |
21 |
properly date mark tcs, ready to eat, refrigerated items held longer than 24 hours. (3-501.17) observed pans of ribs cooked the night before with no date labled. cdi-items labeled. |
| 2014-06-05 |
38 |
food employee shall use hair restraints.(2-402.11) observed cook with long facial hair and no beard restraint. |
| 2014-06-05 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-602.13) cleaning needed on fans in walk in cooler and gaskets on cooler. |
| 2014-06-05 |
54 |
use designated areas for employee belongings. (6-403.11) observed employee food, keys, etc stored among food and clean utensils for facility. |
| 2014-06-05 |
37 |
food shall be protected from contamination during storage. (3-305.11) observed a take out bag filled with ice in direct contact with raw chicken and also jalapeno peppers stored in direct contact with cooler shelf. |
| 2013-12-13 |
19 |
store tcs food at 135f or above. (3-501.16) observed several bags of mashed potatoes and a pan of fried chicken stored at room temperature. cdi-items discarded. |
| 2013-12-13 |
4 |
properly store employee drinks. (2-401.11) observed employee drink stored above covered bus tub of cornmeal. cdi-moved. |
| 2013-12-13 |
9 |
food shall be from approved sources. (3-201.11) facility receives several food items that are vacuum packaged in a facility in iredell county. pic showed ehs submitted paperwork from sister facility in iredell county that was submitted to the state for va |
| 2013-12-13 |
13 |
raw animal foods shall be arranged to prevent cross contamination. (3-302.11) observed raw shrimp stored over vegetables in stand up cooler and raw hamburger stored over turkey deli meat. cdi-rearranged. |
| 2013-12-13 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed items stored cold on ice above 45f such as raw chicken and coleslaw. do not overfill pans over line of ice and use small pans to ensure items stay 45f or under throughout product. cdi-items not out |
| 2013-12-13 |
8 |
hand sinks shall be used for hand washing only. (5-205.11) observed food and ice in handsink. explained to pic and employees that a hand sink cannot be used as a dump sink. cdi-through instruction. |
| 2013-12-13 |
26 |
properly label toxic chemicals. (7-101.11) observed bleach stored in bottle labeled food sanitizer. cdi-contents discarded. |
| 2013-12-13 |
31 |
use proper cooling methods.(3-501.15) observed large pans of fried chicken cooling in small stand up cooler after being recently cooked. cooler only holding temperature at 45f. cool foods in walk in cooler to ensure cooling parameters are met. |
| 2013-12-13 |
37 |
food shall be protected from contamination during storage (3-305.11) observed bucket of bbq stored on freezer floor. |
| 2013-12-13 |
21 |
properly date label foods. (3-501.17) observed two buckets of brunswick stew that are prepared and date labeled at separate location with incorrect dates. cdi-correct dates put on label. |
| 2013-09-26 |
47 |
non food contact surfaces of equipment shall be kept free of debris (4-601.11) cleaning needed on surfaces such as shelving and gaskets. |
| 2013-09-26 |
37 |
food shall be protected from contamination by storing food at least 6 inches above the floor. (3-305.11) observed two buckets of food stored on freezer floor. |
| 2013-09-26 |
26 |
working containers used for storing chemicals shall be labeled with common name. (7-102.11) observed a bucket of sanitizer without label. cdi-labeled. |
| 2013-09-26 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours and no longer than 7 days. (3-501.17) observed incorrect date labeling throughout facility. pans of individual cupped house made dressings had incorrect dates in small cold h |
| 2013-09-26 |
14 |
food contact surfaces shall be clean to sight and touch.(3-304.11) observed microbial build up on ice machine. vr |
| 2013-09-26 |
9 |
food shall be obtained from sources that comply with law.(3-201.11) facility is receiving food items such as bbq pork from a second location located in iredell county. these items are vacuum-packaged at the iredell location. currently, the location in ir |
| 2013-09-26 |
8 |
each hand washing sink shall be provided with a supply of hand cleanser. (6-301.10) no soap at hand sink beside fryer. cdi-soap provided. |
| 2013-06-06 |
4 |
properly store employee beverages. (2-401.11) observed employee beverage stored uncovered and above food. cdi-discarded. |
| 2013-06-06 |
14 |
sanitizer shall be at correct concentration. (4-501.114) observed quat sanitizer >400ppm. cdi-sanitizer remade to correct concentration. |
| 2013-06-06 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed heavy build up on ice machine. cleaning started. |
| 2013-06-06 |
20 |
keep tcs food cold at 45f or below. (3-501.16) observed raw chicken stored on ice above 45f. ice refilled around pan. also observed cut tomatoes stored above 45f due to being cooled improperly. cool cut tomatoes in walk in cooler prior to placing in cold |
| 2013-06-06 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) litter. (6-501.114) observed clutter and floors in need of cleaning in dry storage. |
| 2013-06-06 |
43 |
properly store single service articles. (4-903.11) observed bag of gallon jugs stored on floor. |
| 2013-06-06 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer |
| 2013-01-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a pan; spoon and can opener blade with food debris present. items returned to dish area for rewashing. |
| 2013-01-22 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2013-01-22 |
37 |
food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. observed open boxes of corn; corn dogs and nacho chips in the walk-in freezer. |
| 2013-01-22 |
21 |
rte (ready to eat) food items held for more than 24 hours need to be date marked. observed turkey deli meat; milk; washed produce and cooked ribs without proper date marking. instruction and handout provided during inspection. |
| 2013-01-22 |
14 |
maintain sanitizer at proper concentrations. observed bucket of sanitizer at wait station below 200 ppm. sanitizer remade. |
| 2013-01-22 |
11 |
food shall be safe; unadulterated. observed a few bad lemons in the to go walk-in cooler. three lemons discarded. |