| Violation Date |
Code |
Description |
| 2018-11-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c remove black mold from caulking of 3 comp sink. clean walls throughout. 0 points. general comment: facility does not have a lot of refrigeration for cooling and cold holding. facility was properly cold hol |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove heavy water buildup along interior of the 2 door reach in salad prep area. 0 points. |
| 2018-11-19 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies that cont |
| 2018-11-19 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p ice machine interior chute contained black mold build up. vr pic wasn't able to sanitize equipment today. will return in 10 days to ensure that the ice machine is cleaned to sight and tou |
| 2018-11-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw bacon was being stored over ready yellow fin tuna in 2 door reach in. food items were rearranged for compliance . cdi3-304.15(a) discard gloves after a task is complete or any time they |
| 2018-11-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 2-301.14 wash hands after activities that contaminate them. -p. observed food employee use gloved hands to switch activities without hand washing in between. observed same employee lea |
| 2018-07-11 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee used gloved hands to touch raw burgers, ungloved hands so new gloves is used before prepping ready to eat foods. no hand washing was done in between glove switch. ensur |
| 2018-07-11 |
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 cheese throughout cold hold storage lacking date marks. pic was under the impression that cheeses don't required a date mark. chees |
| 2018-07-11 |
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 sliced tomatoes cooling inside of the cold hold unit, salads were cooling |
| 2018-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fly in kitchen hovering around food and food contact surfaces. |
| 2018-07-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees switching task without hand washing and switching gloves. cdi- pic enforced glove changing and hand washing during the inspection. |
| 2018-07-11 |
52 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2018-07-11 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair damaged floor tiles throughout facility.general comment: facility does not have a lot of refrigeration for cooling and cold holding. ensure that cooling is being done in |
| 2018-07-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed previously used mustard bottles being stored with clean dishes. |
| 2018-01-23 |
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 on wall behind three compartmen |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep units 1 and 3 . repeat |
| 2017-10-04 |
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 need on wall behind three comparment s |
| 2017-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 3 and one gasket on prep unit 1 in need of replacement. |
| 2017-10-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep unit 2 . |
| 2017-10-04 |
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 records not being recorded for two compartment sink variance. 10 day verification requir |
| 2017-06-13 |
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 chicken salad cooling in to great of volume and covered in prep unit . c |
| 2017-06-13 |
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 chicken salad cooling at insufficient rate to meet cooling parameters. cdi changed cooling methods. |
| 2017-06-13 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee handle raw ground beef and then go back to working t |
| 2017-02-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units 1 and three in need of replacement or resurfacing. |
| 2017-02-02 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed carrot cake and |
| 2017-02-02 |
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 food debris on walls near hot holding units and |
| 2016-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on standing white freezer. |
| 2016-10-28 |
33 |
3-501.13 use approved thawing methods. observed frozen fish thawing in vacuum packaging. open package when thawing. |
| 2016-10-28 |
30 |
8-103.11 documentation of proposed variance and justification - pf -provide equipment variance for 3 compartment sink. peter stated that they have e-mailed the paperwork for equipment variance request including letter of recommendation and equipment varia |
| 2016-10-28 |
26 |
7-102.11 common name-working containers - pf - working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of degreaser not labeled. cdi, operator labeled bottle. |
| 2016-10-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed tuna offered on to-go menu but not asterisked or otherwise identified with required consumer advisory. |
| 2016-10-28 |
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 baked potatoe not date marked in prep unit over 24 hours. cdi, operator voluntarily discard |
| 2016-10-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw food so that cross contamination is prevented. observed raw burger patties stored over cheese in prep unit and raw burger with commercial packaging open stored o |
| 2016-06-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food properly. observed hamburger patties stored over bacon in flip top prep unit. repeat. cdi, foods relocated for proper storage. |
| 2016-06-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed cooked sausage with a discard date of 5/31. cdi, operator voluntarily discarded container of sausage. improvement made since previous |
| 2016-06-01 |
22 |
3-501.19 time as a public health control - p,pf - follow written procedures when using time as a public health control. observed cheeses held on time with written procedures but procedures not being followed. cdi, operator voluntarily discarded cheeses. |
| 2016-06-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf - observed tuna steak offered undercooked on 2 menu items according to pic. ensure that menu items are asterisk a |
| 2016-06-01 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed 1 spray bottle of chlorine sanitizer above 100ppm. cdi, operator diluted chemical to proper concentration. |
| 2016-06-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available for use. verification return required to ensure that facility has a small |
| 2016-06-01 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen. repeat. |
| 2016-06-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal containers being wet stacked on storage rack. |
| 2016-06-01 |
45 |
4-501.12 cutting surfaces - c - ensure cutting boards are free of heavy scarring or scratches. observed 1 white cutting board on clean drain board of warewashing sink with heavy scratches. resurface or replace. |
| 2016-06-01 |
30 |
obtain an equipment variance for 2 compartment sink. observed operator state that they did not have an equipment variance after forms were provided. repeat. operator stated that they will be changing to a 3 compartment sink. pic reminded that equipment ch |
| 2016-02-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed dressing, cut tomatoe and cut lettuce cold held above 45 degrees f on top of reach in prep unit near grill. repeat. cdi, ope |
| 2016-02-01 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handwashing sink. cdi, handwashing sign provided for men's restroom. |
| 2016-02-01 |
13 |
. 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed tray of ground beef stored above cured bacon in flip top prep unit near grill. cdi, employee relocated food for proper storage. |
| 2016-02-01 |
14 |
in 4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean ice machines according to manufacturer's recommendations or at least enough to prevent accumulation of soil. observed black soil residue accumulating on ice chute of beverage |
| 2016-02-01 |
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 open bag of sausage and deli meats not date marked in prep unit and operator stated items were in unit over 24 hours. cdi by inst |
| 2016-02-01 |
30 |
ensure that variance paperwork is maintain - •ed on site for equipment variance. operator could not find variance paperwork during inspection. repeat. additional variance application paperwork given to operator. |
| 2016-02-01 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observed cookies made fr |
| 2016-02-01 |
39 |
3-304.14 wiping cloths, use limitation - c - observed wet wiping cloths stored on counter surfaces in kitchen. maintain in-use wet wiping cloths in sanitizer solution. |
| 2016-02-01 |
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 in-use utensil wedged between sides of equipment near grill. |
| 2015-07-16 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in by the ordering station and the prep unit to the left of the grill. replace gaskets. |
| 2015-07-16 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2015-07-16 |
33 |
general comment 3-501.13 use approved thawing methods. - observed fish thawing in standing water. thaw under running water or in a refrigerator. cdi - fish was moved to under water. |
| 2015-07-16 |
30 |
general comment 8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf - owner was out of town and pic mark could not locate the 2 comp sink variance paperwork. make sure that document is on hand for inspections. |
| 2015-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomato, lettuce, chicken salad and salad above 45f in the prep unit by where orders are taken. cdi - all items were moved to cool down and kept in other units. maintenance |
| 2015-01-22 |
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. operator peter estes is currently u |
| 2015-01-22 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. facility currently has 2 comp sink. operator advised that application was provided by inspector at previous inspection, and was submitted. no verification has been received as to the approval or de |
| 2015-01-22 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf . see item # 27; follow up with operator by february 2, 2015. |
| 2015-01-22 |
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 . pans of tomatoes placed in prep coolers stacked deep in pans more than four inche |
| 2015-01-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three shakers and more than four squeeze bottles of sauce/ seasonings on the top ledge of the hood system at cook line not labeled |
| 2015-01-22 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf . facility has 2 comp sink; see item #27. |
| 2015-01-22 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in reach in and prep coolers at the line area. replace gaskets. |
| 2015-01-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and grease at cook line equipment and hard to reach areas under and behind the grill. cleaning is needed |
| 2015-01-22 |
54 |
6-303.11 intensity-lighting - c. main light in men's restroom is out. replace/ repair. |
| 2015-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three plastic containers stacked together tightly while wet. cdi- method corrected. |
| 2014-06-30 |
23 |
general comment- observed correct consumer advisory on wall menu. observed no consumer advisory on small menu's- place consumer advisory on small and take out menus by next inpsection. |
| 2014-06-30 |
8 |
general comment- maintain papertowels accessible for hand sink at all times. observed owner installing papertowel dispenser during inspection to hold papertowels. |
| 2014-06-30 |
13 |
maintain proper storage of all raw meats. observed raw chicken stored above ground beef in reach in cooler. pic rearranged raw meat storage during inspection. |
| 2014-06-30 |
35 |
general comment- provide proper labeling of all ingredients including micro ingredients for any items that are considered grab and go. pasta salad, potato salad, and fruit cups are ordered as a side item to a meal and the ordering takes place with a membe |
| 2014-06-30 |
31 |
maintain proper cooling methods for cut tomatoes. observed several containers of cut tomatoes (cut before and during inspection) at 65-68f degrees. these tomatoes are covered with paper making cooling difficult. repeat violation from previous inspection. |
| 2014-06-30 |
42 |
maintain proper air drying of all clean utensils. observed serveral metal pans wet stacked. |
| 2014-06-30 |
45 |
general comment- maintain equipment in good repair. observed split gaksets on several refrigeration units. also maintain all equipment for its intended use. observed front beverage cooler stating for the use of pre-packaged and pre bottles products only e |
| 2014-06-30 |
46 |
general comment- observed 2-compartment sink in use for warewashing. left varience information with owner/pic to submit for varience to continue to use 2-compartment sink for warewashing. http://charmeck.org/mecklenburg/county/healthdepartment/environment |
| 2013-09-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. dry goods shelving, lower shelving in back area, under and behind stored items in back prep area need to be cleaned. dust build up on wall and ceiling area at m |
| 2013-09-13 |
45 |
4-101.19 nonfood-contact surfaces. torn gaskets in front prep coolers. replace torn gaskets. |
| 2013-09-13 |
39 |
3-304.14 wiping cloths, use limitation. container of chlorine sanitizer stored on the floor with cloths stored in them. cdi- verbal education; storage corrected. |
| 2013-09-13 |
31 |
3-501.15 cooling methods. sliced and diced tomatoes being cooled in the prep cooler units. cdi- verbal correction, discussed options for cooling methods. operator voluntarily discarded container of tomatoes. |
| 2013-09-13 |
22 |
3-501.19 time as a public health control. operator is using time as a control for sliced cheeses at prep coolers. timers are posted at each area and the type of cheese is written on the timers. operator also has written procedure posted on reach in freeze |
| 2013-09-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. mold build up on ice shield. cdi- cleaned |
| 2013-09-13 |
9 |
3-201.11 compliance with food law. grab and go packaged food items in glass front cooler and cookies/ brownies at the front register not labeled per rule. cdi- verbal education as to rule requirement. discussed options with operator. operator asked about |
| 2013-01-30 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. no handwashing signs posted at handwashing sinks. cdi- verbal education as |
| 2013-01-30 |
21 |
potentially hazardous ready to eat food items shall be date marked per rule requirement. some food items date marked; consistency for date marking is needed. cdi- verbal education as to rule requirement. handout provided today. |
| 2013-01-30 |
22 |
food items being held for time for safety instead of temperature shall a have an in place written procedure and documentation of those items. cheese at cook top being held for time instead of temperature. cdi- verbal education as to rule requirement; hand |
| 2013-01-30 |
23 |
consumer advisory shall be provided for all food items that may be served undercooked or raw. operator has approved consumery advisory at all menu boards (no table menus offered in facility). consumer advisory is not indicated in to go menus. cdi- discuss |
| 2013-01-30 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottle of chlorine sanitizer not labeled as |
| 2013-01-30 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. remove unused equipment and utensils. |
| 2013-01-30 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-01-30 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. cutting boards; shelving for dry goods and single service storage; torn gaskets in |
| 2013-01-30 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. shelving used to store sauces needs to be cleaned of dried residue. |
| 2013-01-30 |
6 |
food employees shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms for at least 20 seconds; using a cleaning compound in a handwashing sink that is equipped. employee observed washing gloved |
| 2013-01-30 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-01-30 |
2 |
employee health policy is required. operator explained health policy; but exposure component and knowledge of food borne illness is needed to current policy. cdi- example employee health policy provided; verbal education as to rule requirement. completed |