| Violation Date |
Code |
Description |
| 2018-08-01 |
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. sweep minor debris from floors in walk in cooler and flou |
| 2018-03-22 |
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 chipped, pitted can opener in use. repeat vr no later than 03/30/2018 for repair. |
| 2018-03-22 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed coffee filters stored at the front counter under sink drain line. -0- |
| 2018-03-22 |
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 observed facility still using tphc f |
| 2017-12-08 |
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 pitted can opener and cracked plastic tubs for chicken salad and other tcs foods. |
| 2017-12-08 |
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 handle of serving spoon for tartar sauce with handle down in tartar sauc |
| 2017-12-08 |
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 mayo cooling in the flip top of the prep cooler and cooked vegetable soup |
| 2017-12-08 |
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 french fries cooked and pla |
| 2017-09-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed cup lips at the front counter drink station. -0- |
| 2017-09-08 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at the kitchen handsink. cdi - pic placed outside trash bin at the kitchen handsink at the beginning of the inspection. -0- |
| 2017-09-08 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. repeat -1-6-501.11 floors, walls, and ceilings including the attachments such as soap |
| 2017-05-11 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -1- repeat |
| 2017-05-11 |
45 |
4-501.11 maintain equipment in good repair. observed broken reach in handles on the reach in cooler by the fryer. -0- |
| 2017-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths in the kitchen stored on counter tops. -0- |
| 2017-05-11 |
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 tightly wrapped lettuce, tomatoes and other foods in the cooling process. |
| 2017-02-17 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these with nonabsorbent ceiling tiles. 6-501.11 floors, walls, and ceilings i |
| 2017-02-17 |
37 |
3-303.12 storage or display of food in contact with water or ice - c exposed food shall be in drained ice or water. observed fish stored in undrained ice water. cdi - pic placed fish in smaller metal pans and created ice bath for the exterior of the pans. |
| 2016-11-29 |
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 cut tomatoes in the walk in cooling. cdi - vented containe |
| 2016-11-29 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed undrained ice water in fish in a plastic tub. either drain away ice and water using a drain pan or submerge metal container with food in an ice bath. -0- |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on the right door of the reach in cooler. -0- |
| 2016-11-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no undercooked items on the menu, but disclosure statement is on the menu without an item identified as r |
| 2016-11-29 |
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 weakened flooring in the kitchen and at the step down into the kitchen. repair |
| 2016-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue on the gasket of the prep cooler on freshly repaired gasket. -.5- |
| 2016-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloths sitting on the counter. when not in use, store the wet cloth in a sanitizer solution bucket. cdi-the cloth was moved to a sanitizer bucket.3-304.14(d) mainta |
| 2016-08-03 |
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 observed chicken cooling in tall reach in cooler with a tightly covered lid. cdi-t |
| 2016-08-03 |
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 two contaienrs of deli meats dated for 7/18. pic stated that the products were pulled from the freezer last night and had not bee |
| 2016-05-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths sitting on the counter. when wiping cloths are not in use, have them stored in a sanitizer solution. cdi-the cloths were moved to a sanitizer bucket with |
| 2016-05-27 |
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 sitting in container cooling on counter. it was measured at 88f. |
| 2016-05-27 |
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 french fries partially cook |
| 2016-05-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken hot holding at 114f. cdi-the chicken was reheated to 171f. all foods being kept hot must be at 135f or above. |
| 2016-05-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand wash sink in the kitchen when initially washing hands. cdi-pic replaced empty roll with a new one. |
| 2016-03-08 |
30 |
3-502.11 obtain a variance for specialized processes.-pf variance for use of 2-comp sink has been submitted and facility is using the approved sop for dish washing. |
| 2016-03-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed residential freezer. some inoperable equipment is being used for prep space but all equipment clean to sight and touch |
| 2016-03-08 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. operator is replacing ceiling tiles with non-absorbent ceiling tiles ongoing. 6-501.11 floors, walls, and ceilings including the attac |
| 2015-12-04 |
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 from room temperature in covered container before |
| 2015-12-04 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed 2-comp sink the only method for utensil washing. need for variance has not previously been noted or addressed. sent variance application and will fo |
| 2015-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pieces of chicken on steam well at less than 135 f. all other chicken in pan were appropriate temperature. pieces were on top. quickly reheated. |
| 2015-12-04 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed can opener in hand sink. removed and gave instruction. |
| 2015-08-07 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ongoing repairs of floors and walls. |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in make table unit that were above 45 f. the unit air flow appeared to be blocked by prepacked salad containers. containers were moved to walkin and unit recover |
| 2015-03-11 |
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. use walk in cooler for cooling foods instead of reach in units. observed tightly seal |
| 2015-03-11 |
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. better monitoring of cooling process needed to ensure that foods are meeting parameters. observed tightly sealed containers of chicken |
| 2015-03-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed 3 boxes of partially cooked french fries on counter next to fryers, 74f. once fries are cooked they must be held at proper temperatures either 135f and above or 45f and below. |
| 2015-03-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed spray bottle of cleaner and bottle of degreaser labeled incorrectly or without label. cdi by labeling. |
| 2015-03-11 |
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. observed bbq cooker with square corners. observed cracked plastic containers. 4-205.10 ensu |
| 2015-03-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed pie tins with pre-made pies being washed to be re-used. all tins discarded. |
| 2015-03-11 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. facility has a 2 compartment sink that is used for utensil washing. discussed proper washing procedures with pic. must either install a |
| 2015-03-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. properly clean shelves under breading station. |
| 2015-03-11 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. observed two compartment sink used for utensil washing and food preparation sink directly plumbed. discussed proper clean |
| 2015-03-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles throughout kitchen and above server area. |
| 2014-10-29 |
26 |
7-204-11 observed chlorine sanitizer above 400ppm-cdi-sanitizer was diluted to the proper strength |
| 2014-10-29 |
30 |
8-103-11 variance needed for 2 comp sink. if detergent sanitizer is used, no variance needed but instructions must be posted at 2 comp sink |
| 2014-10-29 |
38 |
2-402-11 hair restraints required for anyone handling food |
| 2014-10-29 |
21 |
3-507-17 observed ready to eat foods stored inside walkin not date marked-cdi-foods were date marked |
| 2014-10-29 |
53 |
6-201-11 ceiling tiles throughout kitchen areas and front prep area must be smooth and easily cleanable |
| 2014-10-29 |
54 |
6-303-11 at least 50ft candles of lighting needed in prep areas. at least 10ft candles needed in walkins |
| 2014-10-29 |
51 |
6-501-18 clean base of toilets in mens room |
| 2014-09-18 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloth bucket at 0ppm sanitizer. keep all sanitizer in buckets at the proper strength. |
| 2014-09-18 |
30 |
8-103.11 documentation of proposed variance and justification - pf facility has a two compartment sink. facility must either submit for a variance from the state, or must obtain a detergent-sanitizer cleaning chemical to use when washing, rinsing, sanit |
| 2014-09-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed prep cooler to be malfunctioning and not holding proper cold holding temperature. the unit was found to have items such as c |
| 2014-09-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal drink to be improperly stored on kitchen table. -cdi drink was moved. |
| 2014-06-25 |
37 |
observed pita bread improperly stored in prep cooler in relation to raw meats. -cdi item was moved.3-307.11 miscellaneous sources of contamination - c |
| 2014-06-25 |
30 |
8-103.11 documentation of proposed variance and justification - pf facility has a two compartment sink. facility must either submit for a variance from the state, or must obtain a detergent-sanitizer cleaning chemical to use when washing, rinsing, sanit |
| 2014-03-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal drink stored improperly on food prep table. |
| 2014-03-13 |
35 |
3-602.11 food labels - pf observed items pre-packaged and offered for self service. these items must be labled as required by the nc food code. -rvr |
| 2014-03-13 |
27 |
facility has already existing 2 compartment sink for utensil washing. this may require a variance or haccp plan. -cdi by instruction. |
| 2013-11-25 |
27 |
facility has already existing 2 compartment sink for utensil washing. this may require a variance or haccp plan. -cdi by instruction. |
| 2013-11-25 |
30 |
8-103.11 documentation of proposed variance and justification facility has already existing 2 compartment sink for utensil washing. this may require a variance or haccp plan. -cdi by instruction. |
| 2013-11-25 |
35 |
3-602.11 food labels observed items pre-packaged and offered for self service. these items must be labled as required by the nc food code. -cdi handout was given. |
| 2013-11-25 |
39 |
3-304.14 wiping cloths, use limitation observed in-use wiping cloths to be out on the counters. in-use wiping cloths shall be stored in containers of proper sanitizer and the containers shall be kept up off of the floor. |
| 2013-11-25 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking observed personal drink set on food prep table.6-202.11 light bulbs, protective shielding observed light bulbs to be improperly shielded, the tubs have seperated from the en |
| 2013-09-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smokingobserved improperly stored personal drinks. do not store personal drinks on the food tables. |
| 2013-09-16 |
38 |
2-402.11 effectiveness-hair restraints ensure that all staff members in the kitchen wear effective hair restraints. |
| 2013-09-16 |
35 |
facility must label to-go items as required. |
| 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 |
1 |
a) at least one employee who 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 required information through passing |
| 2013-03-14 |
1 |
a) at least one employee who 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 required information through passing |
| 2013-03-14 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2013-03-14 |
31 |
) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating the |
| 2013-03-14 |
38 |
a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting |
| 2013-03-14 |
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 |
| 2013-03-14 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that is |
| 2013-03-14 |
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 |
| 2013-03-14 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no lids for trashcans in women's bathrooms |
| 2013-03-14 |
53 |
ceiling tiles shall be smooth; easily clean able; and non-abserobent. ceiling tiles throughout kitchen and prep areas are absorbent tiles. |
| 2013-03-14 |
54 |
areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. (b) lockers or other suitable facilities shall be located in a des |
| 2012-12-20 |
54 |
areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.(b) lockers or other suitable facilities shall be located in a desi |
| 2012-12-20 |
53 |
ceiling tiles shall be smooth; easily clean able; and non-abserobent. ceiling tiles throughout kitchen and prep areas are absorbent tiles. |
| 2012-12-20 |
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 |
| 2012-12-20 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-12-20 |
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 |
| 2012-12-20 |
1 |
a) at least one employee who 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 required information through passing |