| Violation Date |
Code |
Description |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. repair condenser leak in salad cooler. |
| 2018-10-09 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing on counter. |
| 2018-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly throughout kitchen. |
| 2018-02-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-labeled. |
| 2018-02-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in bar handsink. cdi-through instruction. |
| 2017-07-25 |
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 a container of chili with date of 7/16 and held past 7 days. cdi-discarded. observed an o |
| 2017-07-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in cooler and freezer. |
| 2017-07-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed sealed employee drink stored on shelf above food for customers. |
| 2017-07-25 |
53 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and bookbag stored with food in dry storage. |
| 2017-07-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2017-02-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a large amount of employee coats stored on dry food products in dry storage. |
| 2017-02-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in cooler and freezer. facility may need to increase number of deliveries each week to accommodate t |
| 2017-02-21 |
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 couple items such as coleslaw and grilled vegetables still in process o |
| 2017-02-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf consumer advisory disclosure and reminder missing on eggs cooked any style on brunch menu. observed disclosure (as |
| 2017-02-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored above whole intact muscle beef and pork in walk in cooler. also observed raw ground turkey stored above raw seafood on speed rack in walk in cooler. cdi-items |
| 2017-02-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table beside open food being prepped. cdi-drink relocated. |
| 2016-10-27 |
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 brisket, beef tips and chicken not date marked. cdi items labeled. |
| 2016-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed flavored butters and garlic oil mixture holding out of temperature control. observed cheese and chicken wings holding in cold holding above 45f. cdi butters and garlic-mix o |
| 2016-10-27 |
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 stored directly on floor in walk-in cooler and walk-in freezer, |
| 2016-10-27 |
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 garlic oil mixture cooling in flip top cooler. observed chicken wings co |
| 2016-10-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed broken gaskets on two reach in units. observed rusted shelves in walk-in cooler. |
| 2016-10-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed absorbent ceiling tiles over dish washing area. repeat violation. observed holes in frp around outlets and plumbing and previous shelving holes. pic stated facility will be remodeled in 201 |
| 2016-10-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing wrist watch. |
| 2016-05-31 |
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. observed heavily stained ceiling tile from what appears t |
| 2016-05-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2016-05-31 |
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 stored on floor of walk in cooler. |
| 2016-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flavored butters used for pasta and steaks out at room temperature. cdi-butter placed into refrigeration. also observed garlic cloves in oil and rosemary at room temperature. cd |
| 2016-02-25 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed cpfm not present during inspection, other employees are registered for training. |
| 2016-02-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar hand sink or middle drink service are hand sink. cdi - towels restocked.6-301.14 post a handwash sign at each handsink. observe |
| 2016-02-25 |
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 black beans 2/16, crab spinach dip 2/16 and rice pilaf 2/16 past the 7 day window. cdi - |
| 2016-02-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed spiced ahi tuna steak on the menu without * asterisk for under cooking. cdi- facility will reprint new |
| 2016-02-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed drink machine with ice bin on carpeted floor at entrance to the kitchen. drain line goes to a floor drain through the wall |
| 2015-10-28 |
53 |
6-101.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. materials for ceiling surfaces shall be: nonabsorbent for areas subject to moisture such as warewashing areas. observed absorbent c |
| 2015-10-28 |
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 noodles cooling in deep pan and covered with plastic wrap. cdi-pan vented. |
| 2015-10-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing on seared ahi tuna on menu. provide asterisk on menu item by next inspection. |
| 2015-10-28 |
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 one bag of cooked brats stored in walk in cooler past 7 days according to date on package (10 |
| 2015-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and raw ground beef stored over whole intact muscle beef and pork on shelving in walk in cooler. cdi-items rearranged to proper storage order. |
| 2015-10-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-06-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic without proof of food protection manager's certification. |
| 2015-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered drink on counter above plates when entering kitchen. cdi - drink relocated. |
| 2015-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved beef barley soup, black beans, cheese sauce, and chili in steam well < 135f (see temp chart). cdi - reheated temps - (beef barley - 185f, black beans - 165f, cheese sauce - 168 |
| 2015-06-30 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed various areas in kitchen where some baseboard tiles, floors, and walls are peeling, missing/damaged. |
| 2015-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of pork tenderloin on the floor in walk-in cooler. |
| 2015-06-30 |
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. -pobserved in glass front reach-in on cook line elbow macaroni, spaghetti, cups of island rice, and scampi b |
| 2015-01-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing bracelet on wrists in kitchen handling food. |
| 2015-01-08 |
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 a pan of sliced chicken with day provided but missing date. observed a container of marinara sauce in walk-in without date. observ |
| 2015-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed a pan of garlic and regular butter sitting on counter at 61f. cdi - discussed using tphc procedure or keeping product cold at 45f. butter was moved to reach-in cooler. |
| 2015-01-08 |
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 changing tasks from cooking to dishwashing station wi |
| 2015-01-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification present. no other persons present observed with certification. |
| 2014-07-29 |
4 |
2-401.11 properly store employee drinks to prevent contamination.- c. observed uncovered drink on prep surface. observed bottled drink and covered drink with lid and straw on counter surface. cdi, drinks discarded or relocated. |
| 2014-07-29 |
13 |
3-302.11 properly segregate foods to prevent cross contamination. - p. observed a pan of chicken stored above fish and steak in reach-in cooler on main cook line. cdi, chicken rearranged to bottom shelf. |
| 2014-07-29 |
20 |
3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f/below. - p. observed garlic and unsalted butter sitting out on counter > 45f. suggested either using (time as a public health control) tphc or keeping items cold. cdi, butter moved to cool |
| 2014-07-29 |
37 |
3-305.11 properly store foods to prevent contamination. - c. observed some dry goods wrapped in plastic. overall better job of moving dry goods to container with lids once opened. |
| 2014-07-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed some pans wet stacked on dish shelf. |
| 2014-07-29 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. - p observed pasta and mexican slaw in 1-door reach-in and chili in walk-in cooler that had exceeded 7 day date mark. cdi, these items we |
| 2014-02-06 |
4 |
2-401.11 ensure employee drinks are stored properly to prevent contamination. observed uncovered employee drink stored on prep table. repeat. drink discarded. |
| 2014-02-06 |
14 |
4-501.114 maintain sanitizer at proper concentration. observed quat sanitizer in bucket less than 200ppm. cdi, bucket changed out during inspection.4-601.11 (a) ensure equipment food contact surfaces and utensils are clean to sight and touch. observed ice |
| 2014-02-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed some foods stored in walk-in cooler not date marked. pic reported that these foods will be held more than 24 hours. cdi, date |
| 2014-02-06 |
37 |
3-305.11 ensure food is protected from contamination by storing in location where it is protected. observed several open dry good bags in dry storage. repeat |
| 2014-02-06 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory provided on menu. new menus are in the process of being printed. pic |
| 2014-02-06 |
41 |
3-304.12 properly store in use utensils to prevent contamination. observed bowls being stored in dry goods. |
| 2014-02-06 |
45 |
4-201.11. ensure all equipment is maintain smooth and easily cleanable. observed rusted shelving in reach-in on cook line and walk-in cooler. |
| 2014-02-06 |
38 |
2-303.11 ensure all food handlers are not wearing jewelry. observed food handler with bracelets on. 2-402.11 ensure all food handlers are wearing hair restraints. |
| 2013-08-20 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times by jan 1, 2014. observed no certified food protection manager. |
| 2013-08-20 |
4 |
2-401.11 eating, drinking, or using tobacco. employee beverages must be handled and stored in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed several uncovered and one covered employee drink store |
| 2013-08-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed ice machine inside • surfaces with build-up remaining. cdi, cleaning process |
| 2013-08-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed a few items including deli m |
| 2013-08-20 |
31 |
3-501.15 cooling methods. observed a pan of pasta tightly wrapped in plastic cooling improperly in walk-in cooler. cdi, corrected by instruction |
| 2013-08-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and rem |
| 2013-08-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. observed ice scoop stored improperly directly on top of shelf with exposed wood. |
| 2013-08-20 |
45 |
4-202.11 food-contact surfaces-cleanability. observed shelving in walk-in cooler starting to rust and rusted shelving in clear stand-up reach-in cooler.4-501.11 good repair and proper adjustment-equipment. observed torn gaskets on several reach-in prep co |
| 2013-08-20 |
46 |
4-302.14 sanitizing solutions, testing devices. observed no test strips available for checking quat sanitizer. cdi, by instruction |
| 2013-08-20 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed several open dry good bags in dry storage and a few that were wrapped in plastic. |
| 2013-02-08 |
26 |
store toxic or poisonous materials in locations where contamination of food; food contact surfaces; utensils; linens or single use items can not occur. observed glass cleaner stored over utensils; food packets. corrected. |
| 2013-02-08 |
47 |
maintain all nonfood-contact surfaces clean and residue-free. clean with frequency to preclude residue build-up. observed residue present on hard-to-reaqch areas and shelves. provide attention to seams; handles; knobs. keep prewash spray arm grip clea |
| 2013-02-08 |
37 |
store foods above floor. observed boxes under bottom shelf on floor in walk-in freezer. store foods in a manner that protects from potential overhead contamination or adulturation. in storage reach-in; observed sliced tomatoes uncovered while stored un |
| 2013-02-08 |
21 |
each facility shall follow date-marking procedure per 3-501.17 of nc food code. observed procedures not full implemented. advised to include opened dairy and processed leafy green products. provided written guidance. |