| Violation Date |
Code |
Description |
| 2018-08-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. personal items such as book bags and a personal beverage were being stored directly over cleaned utensils in dish storage. |
| 2018-08-13 |
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 freshly cut tomatoes were placed in the cold hold unit too cool. cdi- cut tomatoes |
| 2018-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p hot dogs and burgers stored inside of the refrigerator drawer beneath the fryer were cold holding above 45 degrees. house made garlic and oil mixture was holding at room temperature. cdi |
| 2018-08-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p quat sanitizer checked in sanitizer bottle was below 200 ppm. quat sanitizer out of the dispenser was also regeristing below 200 ppm. cdi-facility said that they will c |
| 2018-08-13 |
8 |
6-301.14 handwashing signage - c men and women's bathroom were missing hand washing signs. |
| 2018-08-13 |
6 |
2-301.12 observed hand used to turn off water at faucet, no barrier, recontaminated hand. p observed pic use washed hands to touch turn off sink knobs following hand washing. cdi- educated employee on proper hand washing procedures and employee re-washed |
| 2018-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on ice machine. -0- |
| 2018-01-30 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing at room temperature in sink. cdi - pic placed chicken in bowl under running water. -.5- |
| 2018-01-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed medicine stored over table top steam well. cdi - pic moved medicine over first aid kit. -1- |
| 2018-01-30 |
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 tuna salad and soup in the prep cooler without date marking at 40f in flip top from thursday. cdi - pic labeled these. -1.5- |
| 2018-01-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed water well below 100f at the only handsink located in the kitchen. cdi - pic turned off the cold water completely in the adjacent 3-omp sink. hot water at 113f. -0- |
| 2017-10-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed serving utensils in tcs foods in the flip top for 7 days without washing. cdi - pic voluntarily discarded and utensils washed. -1.5- |
| 2017-10-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed newly printed menus without disclosure statement nor an asterisk for nova salmon. cdi - template amended |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles of the microwave and other equipment handles. -0- |
| 2017-06-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked ice scoop. -0- |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pan over metal pan on drying rack. -0- |
| 2017-06-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed door propped opne on the pool side entrance to the cafe. -0- |
| 2017-06-23 |
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 spray bottle of oil and containers of spices. -0- |
| 2017-06-23 |
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 tight wrappings, lids and deep portions on cooling cut lettuce, cooked bar |
| 2017-06-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in spray bottle that was filled on 6/21/2017. cdi - pic refilled to correct concentration. -1.5- |
| 2017-06-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed mold in fruit cup in the prep unit. cdi - pic voluntarily discarded. -0- |
| 2017-06-23 |
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 wash hands and turn off knobs with bare hands. -0- |
| 2017-02-16 |
45 |
4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c fixed equipment exposed to water shall be sealed to the adjacent wall. seal the gap at the handsink to the right of the 2-comp sink to the wall. -0- |
| 2017-02-16 |
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 opened hot dogs from 02/07/2017 without date marking. cdi - pic voluntarily discarded. -1.5- |
| 2016-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils left inside hummus, tuna salad and chicken salad overnight. cdi - all utensils pulled and cleaned at beginning of inspection. observed pan wi |
| 2016-05-05 |
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 observed unlabeled items left in flip top of prep without date marking. items were prepared on tuesday. |
| 2016-05-05 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce cooled overnight at 48f. cdi - pic voluntarily discarded lettuce. -0- |
| 2016-05-05 |
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 tightly wrapped cabbage and other items used in making cole slaw at 48f co |
| 2016-01-07 |
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 soup made previous day without date mark. gave instruction. |
| 2015-08-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed a make table unit that is holding food marginally at 45 f during operations. the unit is storing a large volume of product which may be restricting air flow. recommend servicing unit to |
| 2015-08-13 |
34 |
4-204-112 temperature measuring devices-functionality - pf assure that ambient thermometers are kept in easy to view area. |
| 2015-08-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. 2-301.14 wash hands before donning gloves and between gloves uses. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipm |
| 2015-02-09 |
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 inside line cooler drawers under the cook line and cloudy water left in the table top steam well. |
| 2015-02-09 |
37 |
protect food from contamination sources not specifically noted by code. observed 2 door prep cooler in common area outside the locked kitchen. items inside are subject to contamination since cooler is not locked. |
| 2015-02-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking system in place. handout sent with inspection and all food was labeled the last day j cafe was opened which was 2 |
| 2015-02-09 |
14 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed build up present on tongs left in the fryer basket, sheet pan and spatulas left in the cooking area. fryer baskets also need to be cleaned |
| 2015-02-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign at the kitchen handsink. sign provided. |
| 2014-08-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean utensils to stored such that splash from the sink can contaiminate the utensils. keep them stored such that splash cannot impact |
| 2014-08-11 |
30 |
this facility has a 2 compartment utensil sink. it was permitted prior to the 2012 adoption of the nc food code. the faciltiy must obtain and use a class of chemical call a detergent-sanitizer with this sink if they do not wish to replace the sink with |
| 2014-08-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed sanitizer bottle to be at 0ppm concentration. -cdi bottle was remade. |
| 2014-06-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed items in the prep cooler (cuty leafy greens, cut tomatos, meat salads) from previous days not to be properly date marked. -cdi items |
| 2014-06-18 |
30 |
this facility has a 2 compartment utensil sink. it was permitted prior to the 2012 adoption of the nc food code. the faciltiy must obtain and use a class of chemical call a detergent-sanitizer with this sink if they do not wish to replace the sink with |
| 2014-06-18 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal drink to be improperly stored next to customer service items. |
| 2013-08-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentobserved a small leak in the 2 compartment sink drainline. repair the leak. |
| 2013-08-05 |
37 |
3-307.11 miscellaneous sources of contamination observed vegetables in package stored in the same box as raw shell eggs. this is a cross contamination hazard. observed bagels stored in a black plastic garbage bag. do not store food in garbage bags as |
| 2013-08-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved boiled eggs and sliced deli meat not to be date marked. items were left over from the previous day. -cdi items were date marked. date mark |
| 2013-08-05 |
8 |
6-301.12 hand drying provisionobserved paper towel dispenser to be empty of paper towels. napkins are bing used for hand drying. -cdi paper towels were provided. |
| 2013-06-17 |
45 |
observed ice machine gasket to be shredded. |
| 2013-06-17 |
43 |
observed single service knives and forks to be stored with the food contact surface up rather than the handle. store them with the handle up for grasping. |
| 2013-06-17 |
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 be |
| 2013-06-17 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff member with watch on the wrist. |
| 2013-06-17 |
21 |
ensure that all refrigeration required; ready-to-consume items are properly date marked on the day they are opened/prepared. they can only be kept for 7 days at 41f or less; or for 4 days at 42f-45f; with the first day of prep/opening counting as day one |
| 2013-06-17 |
14 |
observed slicer to be left soiled from previous day. food contact items must be cleaned with-in 4 hours of being used. -cdi item was marked for cleaning. |
| 2013-06-17 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |