| Violation Date |
Code |
Description |
| 2018-11-26 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - cobserved dish machine operating outside of required range (12-13psi). |
| 2018-11-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on work surfaces.observed sanitizer testing qac < 100ppm. |
| 2018-11-26 |
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 multiple unlabeled containers of dry food on cook line.cdi - labels attached. |
| 2018-11-26 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pfobserved large mechanical dish machine fail mutiple test for hot water sanitizing surface temperature. pic will use 3 compartment sink for final sanitizing step (qac) unti |
| 2018-04-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer testing at 0ppm chlorine at bar dish machine.pic has called for repair.verification required within 10 days. |
| 2018-04-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved sausage on sheet pan sitting off of temperature control in kitchen. cdi by moving to walk-in. observed below 45f prior to depar |
| 2018-04-16 |
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 multiple unlabeled containers of dry food on cook line. |
| 2018-04-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed sanitizer buckets stored on the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored on food prep tables. |
| 2018-04-16 |
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 bare hand contact with ready-to-eat sandwich on cook line. cdi by discard. cdi by employee wash hands and |
| 2018-04-16 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - cobserved pressure gauge on large dish machine not operating properly. |
| 2018-04-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed sticker residue build-up on unstacked containers stored as clean on drying rack. |
| 2018-04-16 |
45 |
4-501.11 maintain equipment in good repair.observed peeling surface on drying rack shelves at dish machine. |
| 2017-11-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the produce walk in cooler. replace gasket. |
| 2017-11-08 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls and plates stacked wet. |
| 2017-11-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed a live cockroach in the kitchen. pic stated the pest management company treats the facility multiple times a month; suggested to talk to the company and let them know there |
| 2017-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 sanitizer bottles unlabeled. cdi - bottles were labeled.7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored on |
| 2017-11-08 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine in the kitchen. cdi - employees started cleaning the ice machine during the inspection. |
| 2017-07-11 |
22 |
repeat violation 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 stickers |
| 2017-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the shield in the ice machine at the cafe. |
| 2017-07-11 |
8 |
general comment 6-301.14 post a handwash sign at each handsink. - the sink at the cafe did not have a hand washing sign. cdi - sign was provided. |
| 2017-02-27 |
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 pork in the walk in cooler at 48f. pic stated it was cooked last night. cdi - pic voluntarily discarded the item. |
| 2017-02-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw ground beef stored above raw pork in the meat walk in cooler. cdi - items were rearranged correctly. |
| 2017-02-27 |
21 |
general comment 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 a container of brisket marked for 8 days, cdi - explained that the day it is m |
| 2017-02-27 |
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 items on the omelette bar |
| 2017-02-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on walk in cooler #4. replace gasket. observed broken gaskets on 2 hot hold units; units are also held closed with saran wrap. employees have to place sterno canisters |
| 2017-02-27 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on shelves in walk in cooler #4 and plate storage racks. |
| 2016-12-12 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gasket on walk in cooler #4 and on a prep unit. replace gaskets. |
| 2016-12-12 |
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 unlabeled spices beside the grill. |
| 2016-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above cooked turkey in the meat walk in cooler. cdi - items were rearranged correctly. |
| 2016-07-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed the meat walk in cooler blowing air at 49f. cdi - food was removed and maintenance has been contacted. pic is not using the cooler until repaired. verification required 7/28/2016observ |
| 2016-07-19 |
31 |
repeat violation 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 items for the omelette bar cooling tightly covered wit |
| 2016-07-19 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p - observed a guest's insulin medicine above facility food on the 3rd shelf of the dairy walk in cooler. cdi - medicine was removed.7-201.11 store toxic materials to avoid contaminat |
| 2016-07-19 |
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 - times for items on the omelette ba |
| 2016-07-19 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed almost all items in the meat walk in cooler above 45f. cdi - pic voluntarily discarded items out of temp. product disposition sheet was created.observed cut m |
| 2016-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottle drinks stored on cutting board of prep cooler and on clean dish storage rack above clean dishes. cdi- drinks removed. |
| 2016-03-23 |
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 two deep pans of tcs short rib sauce that had been cooked and been cooling overnight at 66-70 degrees. risk exists for foods |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and shredded cheese in in-adequate ice bath at omelet station at 55 degrees. cdi- foods chilled to 45 degrees, pic will use tphc for tcs ingredients on omlet station. ob |
| 2016-03-23 |
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 tcs short rib sauce that had been improperly cooled in very deep tubs in a |
| 2016-03-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/acvents shall be maintained in good repair. observed some loose ceiling tiles in kitchen, pic said ceiling is to be re-done soon. ob |
| 2016-03-23 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed dish machine not consistently reaching sanitizing temperatuer. pic was aware of problem and had maintenance working on problem during inspection. have machine repaired. will fo |
| 2016-03-23 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed one hot box near mgr. office with badly damaged door gasket needing replacing. observed some storage racks in dry good storage room that are peeling, needing repair or replacing soon. |
| 2015-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in cooler holding foods at 48-53 degrees. thermometer in cooler reading 50. all out of temp tcs foods held in cooler more than 4 hrs were voluntarily disposed of by pic. fr |
| 2015-11-05 |
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 worker cutting and handling pre-cooked ham for salad bar with bare hands. ham disposed of, worker corrected |
| 2015-11-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer had run out at bar dish machine, not sanitizing dishes. cdi- sanitizer replaced, observed sanitizing at proper strength. |
| 2015-11-05 |
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 a thick amount of actively cooling ground sausage tightly wrapped in walk |
| 2015-11-05 |
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 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is in |
| 2015-11-05 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed two hot hold food boxes needing repair, one box is using sternos for the heat source as it is not working properly, other box has badly torn gasket needing replacing. observed a few leather |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. top shelf of clean dish storage rack next to 3 comp sink needs cleaning of dust build up. |
| 2015-11-05 |
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 some large sections of tile missing from floor near service back door. obser |
| 2015-08-24 |
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 several areas with floor tiles and baseboards at dish area and under kettles o |
| 2015-08-24 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf hot water at 3 comp sink only observed at 90 degrees. hot water had been turned off to this sink during some construction projects. cdi- hot water turned back on at this sink. |
| 2015-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up and some mold on racks in walk in produce cooler needing cleaning. |
| 2015-08-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. pic said they wash all produce except pineapples. all produce needs to be washed. pic said they will wash all produce including pineapples from now on. |
| 2015-08-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee pick up food from floor, throw in trash, then handle lemons and onioins. cdi- onions and lemons disposed of, employee washed hands properly. |
| 2015-03-03 |
16 |
3-401.11 cook foods to required final cook temperature. observed some wings that appeared to have undercooked raw looking meat at bone, in walk in cooler.if all parts of wings are not reaching 165 min. for 15 seconds on initial cook then this is a non con |
| 2015-03-03 |
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 2 soups in deep amounts, more than 4 inches deep, reading 47 degrees in the center, that had been cooling since last night ( |
| 2015-03-03 |
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 orzo rice in walk in cooler date marked 8 days ago. date mark required foods are allowed a 7 da |
| 2015-03-03 |
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 soups were improperly cooled overnight in deep containers in deep amounts, more tha |
| 2015-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice machine scoop holder with build up inside. |
| 2015-03-03 |
46 |
4-204.115 maintain temperature measuring device on ware washing machine. observed dish machine temp guage not functioning. pic said it is scheduled for repair tomorrow, observed dishes sanitizing at proper temperature. have guage repaired, will follow up |
| 2015-03-03 |
53 |
6-501.11 maintain ceiling in good repair. observed some gaps in ceiling at dish machine vent, need to replace and repair ceilingtiles there. observed frp peeling from wall at prep sink near walk ins hallway, observed a couple baseboard tiles needing to be |
| 2015-03-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few containers of dry goods not labeled. |
| 2014-08-25 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed hollandaise sauce made from non-pasteurized shell eggs that is not fully cooked and then left out at room temperature. need to store this sauce under temperature control or use tphc proc |
| 2014-08-25 |
14 |
4-602.11 clean food contact surfaces min. 4 hrs after use. observed meat slicer not used today that was not broken down and properly cleaned since last use, had food particles on blade guard, blade sharpener, and around base. cdi- slicer cleaned. |
| 2014-08-25 |
16 |
3-401.11 cook foods to required final cook temperature. observed wings that appeared a little under cooked in walk in cooler. pic said chicken wings may be partially cooked at times and then cooled tobe reheated at a later date. this is a non continuous c |
| 2014-08-25 |
23 |
3-603.11 cominuted meat is not allowed to be under consumer advisory on children's menu. observed hamburgers under consumer advisory on children's menu. need to remove this advisory and only offer fully cooked (155) hamburgers from children's menu. will f |
| 2014-08-25 |
19 |
3-501.16 (a)(1) hot hold foods at 135 min. observed 3 pans of cooked green beans and one pan of baked chicken at 129-130 degrees that had recently been placed in hot box. cdi- items reheated to proper hot holding temperature. |
| 2014-08-25 |
45 |
4-502.11 (a) and (c) maintain equipment and utensils in good repair. observed a few black leather covered bowls that are starting to peel, need replacing. observed broken gasket on seldom used hot box. observed hot couple hot boxes not working very well, |
| 2014-08-25 |
47 |
4-602.13 observed racks in main walk in cooler with food build up, need better cleaning. |
| 2014-08-25 |
53 |
6-501.11 maintain celing in good repair. observed some gaps in ceiling at dish machine vent, need to replace and repair ceiling tiles there. |
| 2014-08-25 |
31 |
3-501.15 use approved cooling methods. observed pans of macaroni salad just prepped and vented to cool but in amounts too deep to properly cool quickly. cdi- macaroni salad moved to uncovered flat pans. |
| 2014-02-26 |
47 |
4-602.13 keep non food contact surfaces clean. observed a few walls, ceilings, fan covers, and storage racks in walk ins that had build up that need cleaning.31. general comment - observed large roasts that are cooled in freezer initially, recommend facil |
| 2014-02-26 |
21 |
3-501.17 properly date mark all required tcs/rte foods per nc food code. observed a few foods with in-correct dates and recently thawed foods with dates that were not updated with thaw date to keep up with 7 day shelf life. cdi- foods properly dated. obse |
| 2014-02-26 |
16 |
3-401.11 cook foods to required final cook temperature. pic said roasts and prime rib are being cooked to 120 and then cooled to be reheated at a later date. beef roasts and prime rib must be cooked to min. 130 if they are to be cooled and served at a lat |
| 2014-02-26 |
13 |
3-302.11 store foods by final cook temperature. observed raw chorizo stored in same container with rte canadian bacon. cdi- rte bacon disposed of. |
| 2013-10-21 |
31 |
use approved cooling methods. observed deep container of soup with a tight lid, that was said to have been cooled initially with an ice bath the night before. observed soup marginally cold at 46 degrees. be sure not to place actively cooling foods in deep |
| 2013-10-21 |
7 |
no bare hand contact allowed with rte foods unless foods are immediately cooked to 165. observed employee handling cheese and hoagie bread bare handed that is partially toasted on flat grill and not likely reaching 165. employee corrected, washed hands a |
| 2013-10-21 |
21 |
date mark all required rte/tcs foods per nc food code. maintain 7 day shelf life for refrigerated foods. observed foods not accurately date marked, observed some foods dated past 7 day refrigeration shelf life. cdi- foods properly dated or disposed of. |
| 2013-10-21 |
47 |
maintain non food contact surfaces clean. need to clean between rack grates in walk ins of build up. |
| 2013-10-21 |
42 |
air dry dishes and utensils. observed a few dishes being tight stacked while still wet. |
| 2013-06-03 |
53 |
observed some broken or missing baseboard tiles throughout kitchen and in a few walk ins that need replacing. |
| 2013-06-03 |
46 |
no chlorine sanitizer test strips available to check strength of sanitizer at bar dish machine. bar dish machine observed to be sanitizing properly. cdi- corrected by instruction |
| 2013-06-03 |
45 |
observed reach in cooler in front prep area of kitchen with a condensation leak that needs repair. observed a leaking fauce on same prep line prep sink that needs repair. |
| 2013-06-03 |
31 |
use approved cooling methods to enure foods cool quickly. observed some just made pasta salad stored in deep container with tight lid to cool. cdi- pasta placed in shallow vented containers. |
| 2013-06-03 |
21 |
date mark all required foods per nc food code. thawed foods should be re-dated to keep up with days left on the 7 day shelf life allowed. observed thawed cooked chicken not re-dated for when they were thawed which can cause confusion. cdi- gave pic date m |
| 2013-06-03 |
20 |
cold hold tcs foods at 45 or below. observed milk pitchers on breakfast bar cold holding milk at 59-60 degrees. cdi- milk disposed of and replaced with cold milk; may need to change type of pitchers used to cold hold milk and/or further limit time milk is |
| 2013-02-15 |
21 |
date mark all required rte/tcs foods per nc food code. observed a couple food items not being date marked that is required to be; whole milk and amercian cheese needs to be date marked. cdi- foods date marked. |
| 2013-02-15 |
53 |
physical facilities shall be maintained in good repair. observed a few broken tile baseboards throughout kitchen needing some repair or replacing. |
| 2013-02-15 |
45 |
maintain equipment and utensils in good condition or discard. observed a few utensils; spatulas etc. that were damaged. |
| 2013-02-15 |
23 |
provide approved consumer advisory for all raw or under cooked meats; poultry; seafood; shellfish or eggs. observed eggs being offered cooked to order. available consumer advisory on menu does not have disclosure for eggs. cdi- reviewed approved consumer |
| 2013-02-15 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a few dishes and a vegetable dicer stored as clean with some food left on them. observed dishes over stacked comming out of dish machine not able to get properly clea |