| Violation Date |
Code |
Description |
| 2018-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach in coolers. -1- repeat points not escalated today as there was only one gasket in bad repair. |
| 2018-11-02 |
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 large bag of spinach cooling in reach in near hot bar cool |
| 2018-11-02 |
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 spinach opened for breakfast cooling since 9:30 am at 52f in reach in near hot bar. cdi - pic voluntarily discarded. - |
| 2018-11-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed gloves used to hand dispense raw steak onto flat top grill, leave grill to displace box and then return to grill without handwash. cdi - gloves taken off, hands washed and new |
| 2018-04-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint on floor starting to peel and in need of resealing. |
| 2018-04-21 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets in numerous units in need of replacement. |
| 2018-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets holding wiping cloths at 50 ppm qac cdi dumped and refilled with sanitizer at proper concentration. |
| 2017-10-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- observed two employee drinks on a prep surface. employees voluntarily discarded the items. |
| 2017-10-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- observed no paper towels at kitchen handsink. cdi- pic provided paper towels. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-p |
| 2017-10-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce stored above rte foods in a reach in cooler and a low boy cooler. cdi- storage order was re-arranged since no cross contamination was observed. |
| 2017-10-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed cookline employee preparing food and wearing a bracelet. |
| 2017-10-13 |
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 cheese, ham, cut lettuce, sliced cheese, cooked chicken, and grilled chic |
| 2017-10-13 |
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 a scoop in water at 120f. |
| 2017-10-13 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.- observed several hand sinks in need of a waste bin. |
| 2017-10-13 |
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 a paper towel dispenser out of service. |
| 2017-04-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed chipping paint throughout the kitchen. |
| 2017-04-21 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.- observed wash water at 98f. pic changed water. |
| 2017-04-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed cups stored on the floor in the back closet near the bar. |
| 2017-04-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed one sanitizer bucket on the floor. |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- see temp chart. observed pico, salad, pasta salad, chicken, ham, turkey all above 45f. cdi- pic voluntarily discarded the items.note: in 2019 a violation of this rule will occur if tcs |
| 2017-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- see temp chart. observed burgers, chicken, philly steak, and cheese all below 135f. cdi- pic voluntarily discarded steak. pic brought all other items to well above 165f. |
| 2017-04-21 |
8 |
6-301.14 post a handwash sign at each handsink.- observed two handsinks without signs. pic was given signs. |
| 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 no date marking on foods in rte form that have been in service over 24 hours. -3- repeat cdi - d |
| 2016-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottles of quat sanitizers. cdi - pic labeled these. -0- |
| 2016-10-28 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed slo rrising vegetables at 109f. cdi - vegetables moved to oven. -0- |
| 2016-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans. separate and allow to air dry. -0- |
| 2016-03-04 |
54 |
6-303.11 intensity-lighting - c observed light out in the kitchen over the oven. replace light. -0- |
| 2016-03-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the basin of the 2-comp sink and the handsink. clean these. -0- |
| 2016-03-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic cups in bar area without lip protected. keep inside sheath or other protective covering. -0- |
| 2016-03-04 |
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 foods sliced and prepared one day ago with tight wrapping. loosen and vent |
| 2016-03-04 |
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 homemade pimento cheese left in prep cooler from at least 12 days ago at 43f. cdi - pic volunt |
| 2016-03-04 |
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 sliced cheese prepped the day before in the prep cooler at 51f. cdi - pic voluntarily discarded cheese. -0- |
| 2016-03-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed buildup in the basin of the handsink. cdi - pic cleaned basin. -1- |
| 2015-11-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handsink. cdi - pic given signs today. -1-6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one roll of paper towels traveli |
| 2015-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed temperatures of food in reach ins at 52f, prep at 50f and flip top at 52f. cdi - all foods were taken out of temperature control and placed temporarily on time. post temperature |
| 2015-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot holding unit with cooked vegetables at 120f and meat at 112f. cdi - pic had employee turn up the heat on unit. took another temperature and reading was 135f. lids were plac |
| 2015-11-07 |
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 squeeze bottles for dressing in reach in with the incorrect label present. label these with the common name of the item. |
| 2014-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stacked on floor of freezer. |
| 2014-09-25 |
14 |
.4-501.114 maintain sanitizer at correct concentrations. -p: observed bucket for cloths with 0 ppm quat sanitizer. cdi- emptied and re-made sanitizer.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed |
| 2014-09-25 |
10 |
3-202.11 temperature - p,pf: tcs foods shall be received at the facility at 45 f or below. observed sandwiches arriving at 55 f. sandwiches had been assembled in afternoon at convention center and transported to bojangles coliseum in un-refrigerated truck |
| 2014-06-11 |
34 |
4-302.12 food temperature measuring devices - pf: the facility shall obtain a thin probe thermometer for taking temperatures of thin foods such as chicken tenders, lettuce, beef patties. cdi- instructed to obtain by next inspection. |
| 2014-06-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed open bags of pre-cooked sausage and folded eggs, and cheese in freezer not date marked. cdi- discarded. |
| 2014-06-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food contact surfaces and non-food contact surfaces shall be clean to sight and touch. observed hot hold unit soiled on interior, shelving in units throughout with |
| 2013-07-02 |
51 |
6-501.18 cleaning of plumbing fixtures. observed bar handwash sink to be cracked with hole in porcelain. this is not easily cleanable. |
| 2013-07-02 |
39 |
3-304.14 wiping cloths, use limitation: cloths for wioping surfaces shall be held in an approved sanitizer between uses. observed wet cloths on surfaces and sinks. |
| 2013-07-02 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. date mark potentially hazardous foods with date of preparation or date packages are opened. observed salad dressings not date marked. cdi |
| 2013-07-02 |
1 |
2-102.12 certified food protection manager: observed pic with no accredited training. |