| Violation Date |
Code |
Description |
| 2018-08-03 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed apples on display not protected. cdi - provided a 'wash before consumption' sign. |
| 2018-08-03 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up in the soda nozzles at drink machine. advised to clean once a day. 4-602.11c equipment food contact surfaces and utensils sha |
| 2018-08-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink by the drink machines. cdi - provided handwashing sign. |
| 2017-06-20 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed hot dogs hot holding below 135f. cdi hot holding unit holding turned up. |
| 2017-06-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection on site during inspection. |
| 2016-08-24 |
54 |
6-202.11shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in back kitchen area with light bulbs that are not shielded. |
| 2016-08-24 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw cold holding on ice measuring 53f; cdi slaw discarded. |
| 2016-08-24 |
8 |
repeat6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from hand sink. cdi towels provided. |
| 2016-08-24 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-04-22 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw stored on ice measuring 52f; cdi slaw discarded and new slaw placed into holding unit with ice fully surrounding slaw container. (when using ice ensure containers are compl |
| 2016-04-22 |
8 |
5-205.11 maintain access to handsinks.observed hand washing sink blocked my multiple hand trucks. cdi hand trucks removed. |
| 2016-04-22 |
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 scoop /utensil used for boiled peants stored in a large container of st |
| 2015-12-08 |
54 |
(general comment)6-202.116-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen food prep area with light bulbs that are not shielded. |
| 2015-12-08 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside reach-in units) |
| 2015-12-08 |
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 utensil used to scoop boiled peanuts stored in standing room temp water |
| 2015-12-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign posted at hand washing sink. |
| 2015-12-08 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2014-12-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available. obtain test strips for testing sanitizer. repeat violation |
| 2014-12-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household electric skillet in kitchen. advised pic to remove skillet from establishment.**pic stated that breakfast sandw |
| 2014-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed tornados on the roller stored < 135f. cdi by voluntary discard |
| 2014-12-02 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash sign posted at back room sink. |
| 2014-12-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2014-06-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding- hot hold tcs food items at 135f or above. observed hot dogs on roller stored < 135f. cdi by adding sign in front of hot dogs stating that hot dogs were no |
| 2014-06-27 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2014-06-27 |
46 |
4-302.14 sanitizing solutions, testing devices- no test strips available for chlorine sanitizer. obtain test strips. |
| 2013-11-25 |
46 |
4-302.14 sanitizing solutions, testing devices- test strips must be available for testing sanitizer strength. no test strips available. |
| 2013-11-25 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on countertop next to hot dog roller. |
| 2013-11-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all cold held tcs foods must be maintained at 45f or below. observed cole slaw in flip top condiment container next to hot dog roller >45f |
| 2013-11-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all hot held tcs foods must be maintained > 135f until served. observed hot dogs on roller stored 1hr prior to inspection. cdi by adjusting dial o |
| 2013-11-25 |
8 |
6-301.12 hand drying provision- hand towels must be available at hand wash sinks. no towels at hand wash sink. install dispenser or shelf to store hand towels on at hand sink. repeat violation. |
| 2013-11-25 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees- establishment is required to have an employee health policy as required by the nc food code. no employee healh policy in place. pic did not have k |
| 2013-11-25 |
1 |
2-102.12 certified food protection manager- person in charge must be certified as a food safety manager by jan 2014 or a 2 point deduction will be taken on the next inspection. |
| 2013-04-04 |
20 |
all cold held foods must be maintained at 45 degrees f or below. observed cole slaw stored beside hot dog roller > 45 degrees f. slaw is being stored in an ice bin. ice was not in contact with container of slaw. cdi by voluntarily discarding slaw. |
| 2013-04-04 |
1 |
at least one employee who is present during food service and 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 requi |
| 2013-04-04 |
2 |
employee health policy must be in place and followed. person in charge must exhibit knowleadge of employee health policy. cdi by instruction and gave ehp form. |
| 2013-04-04 |
8 |
all handwash sinks must be supplied with hand towels or other approved hand drying device. observed handwash sink in kitchen without hand towels. cdi by adding hand towels. |
| 2013-04-04 |
13 |
raw food products must be stored seperately from ready-to-eat foods. observed raw eggs and raw sausage stored with cheese and bologna. cdi by seperating. |
| 2013-04-04 |
19 |
all hot held foods must be maintained at 135 degrees f or above. observed hot dog on roller stored < 135 f. cdi by adjusting temperature dial on roller. |
| 2013-04-04 |
37 |
observed large open bag of sugar. all dry foods must be protected after opening. use sealable type container. |
| 2013-04-04 |
34 |
food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pfperson in charge could not provide food thermometer. cdi by instruction. |
| 2013-04-04 |
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 |
| 2013-04-04 |
46 |
person in charge could not provide test strips for testing chlorine sanitizer. |
| 2013-04-04 |
21 |
date mark all refregerated potentially hazardous food items kept for more than 24 hrs. observed open bag of hot dogs and cheese without date mark. cdi by instruction and date marking. |
| 2012-11-06 |
8 |
observed no handtowels at handwash sink in kitchen.cdi- added hand towels |
| 2012-11-06 |
8 |
observed items stored in front of handwash sink in kitchen.cdi- moved items to make hand sink accessible. |
| 2012-11-06 |
19 |
observed hot dogs on roller stored < 135 degrees f.cdi- adjusted temperature control on roller. |
| 2012-11-06 |
2 |
) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emplo |
| 2012-11-06 |
39 |
store all wet wiping cloths in sanitizer bucket. |
| 2012-11-06 |
43 |
store coffe filters inside plastic or protected area. |
| 2012-11-06 |
37 |
observed bag of sugar unsealed with cup stored inside. |
| 2012-11-06 |
1 |
person in charge must be food safety certified. |