| Violation Date |
Code |
Description |
| 2019-01-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c remove dishes from being stored on rusted shelving. ensure that all equipment is in good repair and easily cleanable. 0 points. |
| 2019-01-25 |
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 sliced tomatoes in cold hold unit were said to be prepped days prior but lacked date marking. also observed american cheese being dated 1-11 |
| 2019-01-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p quat sanitizer in all buckets checked were weak. quat sanitizer was dispensing in 3 comp sink below 200 ppm. sanitizer jug was emp |
| 2019-01-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a raw meat dish being stored over ready to eat foods such as donut mix inside of 2 door tall refrigeration unit. cdi- pic rearranged food items as needed during the inspection. -1. |
| 2018-08-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c employee drinks and personal food items were being placed directly over service foods in mini reach in units along the prep line. ensure that employees personal beverages |
| 2018-08-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on prep surfaces throughout back prep area. also observed wet wiping cloth bucket with 0 quat concetration. cdi- bucket was adjusted with 200 ppm quat |
| 2018-08-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies on wiping cloths along the prep surface in the back prep area. |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p blanched fries were being held out of temperature beneath the counter adjacent to the grill. a gallon of milk was voluntarily discarded due to being out of temp in the reach in cooler ne |
| 2018-08-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat/prepped foods in the walk in cooler. cdi- foods were rearranged during the course of the inspection. |
| 2018-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and sticker residue on pans and slicer stored as clean . cdi took to rewash . points not escalated since points last inspection were fo |
| 2018-03-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous portable cutting boards in need of replacement or resurfacing. -0 points- |
| 2018-03-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed atlantic salmon on dinner menu without reminder linking to consumer advisory. observed burgers offered |
| 2018-03-19 |
53 |
6-501.12 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 buildup of mold on wall and ceiling at dish mac |
| 2017-11-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights in walk in missing shield pic stated it was on order. -0 points- |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack near walk cooler in need of cleaning. |
| 2017-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter . -0 points- |
| 2017-11-20 |
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 feta cheese, mozzarella cheese, and goat cheese, also noted veal stock frozen and rethawed at later date with no indication of whe |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine in need of cleaning and observed lobster bins in need of cleaning. cdi lobster bins to be rewashed. |
| 2017-11-20 |
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 employee contact bread with bare hands . cdi informed pic bread discarded and employee instructed to use |
| 2017-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler 2 with build up of food debris. |
| 2017-09-19 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed numerous tags without sale date recorded . 10 day verifica |
| 2017-06-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of c leaning. observed several pans with food debris stored as clean. cdi moved pans to rewash. |
| 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 items cooled from last night in to great of volume per surface area. cdi |
| 2017-06-23 |
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 onion soup cooled from last night and clarified butter 2 lexans cooled from last night at greater than 45 degrees see chart |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-03-24 |
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 clam chowder cooled from last night at 47 degrees . cdi discarded product. |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with buildup of food debris on slicer. cdi pic instructed employee to reclean slicer. |
| 2016-12-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in storage area in need of replacement or resurfacing. |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean pan storage area. |
| 2016-12-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee at grill handling raw proteins and going back to ready to eat foods without handwash between glove changes. cdi by instruction. |
| 2016-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -repeat - observed several stacks of utensils in need of air drying. |
| 2016-09-29 |
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 - repeat - product on the line that read 46-55f tightly covered once placed in coo |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items left out or placed above ice during lunch rush (roasted peppers, tomatoes, sauces, cabbage, etc). cdi - items placed out around 12 pm with sufficient time to be |
| 2016-09-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts - observed ice machine in need of minor cleaning in inner chute. |
| 2016-09-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed employee work with raw product, remove, gloves, and continue to work with items in restaurant. once finished working with raw product ensure hand washing occurs to prevent a |
| 2016-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed two containers of butter reading 100f. cdi- reheated. |
| 2016-06-23 |
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 hot pickled vegetables not properly labeled. cdi- pic labeled product.3-501.18 discard the food requiring date labels once time/t |
| 2016-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -observed several stacks of utensils in need of air drying. |
| 2016-06-23 |
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 spinach reading 60f covered. observed cooked peppers tightly covered. cd |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in between walk in coolers is rusting. 4-502.11(a) maintain utensils in good repair. - 0 pts - observed some utensils with cracks or broken ends. replace. . |
| 2016-02-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed at least 5 wet cloths on prep surfaces. when towels become wet and not in use they must be stored in chemical sanitizer. |
| 2016-02-22 |
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 - potatoes, cole slaw and onions prepared today stored tightly covered and out of |
| 2016-02-22 |
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 - 0 pts - observed pickled peppers, tarter, feta, and ribs out of date compliance. cdi- product voluntar |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - butter (59f), lobster mix (58f), tarter (48f) were out of temperature compliance. cdi- product was voluntarily discarded. butter placed in walk in cooler for rapid cooling. discontinue |
| 2016-02-22 |
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 - 0pts - observed dish washing employee go from soiled to clean dishes w |
| 2015-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - marinara sauce read 120f. cdi- product discarded. |
| 2015-11-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - no violation observed documentation purposes only - pic states that whole prime rib roast are being cooked to 100f. r |
| 2015-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - butter (59f), raw eggs (61f) and lettuce (48-50f) in dispenser was out of temperature compliance. cdi- product was voluntarily discarded. |
| 2015-11-09 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed bread, cooked lobster, and raw beef stored uncovered. cdi- all items covered. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - r |
| 2015-11-09 |
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. - 0 pts - minor leaking observed in kitchen. repair leak (leak located in areas where n |
| 2015-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed a wet wiping cloth stored on prep surface |
| 2015-07-23 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - dry storage shelving in kitchen beginning to rust. assess and repair/replace. |
| 2015-07-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed a wet wiping cloth stored on prep surface. |
| 2015-07-23 |
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 - •repeat - cooked onions were tightly covered. potatoes were not properly cooled |
| 2015-07-23 |
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 - potatoes after being cooled for 2+ hrs read 80f. cdi- pic voluntarily discarded item. food items shall be cooled down with proper |
| 2015-07-23 |
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 employee use bare hands to place eatable garnish on two plates. cdi- garnish removed and discarded. bare |
| 2015-07-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed one employee closing hand sink handles with clean hands. to avoid recontamination use a barrier such as a paper towel to close hand sink handles. cdi- employee rewashed hand |
| 2015-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - cole slaw, tomatoes, and cooked onions stored in ice bath read above 45f. cooked onions stored in walk in cooler read 61f. cdi- items were placed in walk in cooler for rapid c |
| 2015-04-13 |
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 - cooked onions (3/31), blue cheese dip (3/31), and two bottles of dressings (4/1) were out of date. cdi- |
| 2015-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - one pan of chicken holding in hot box read 103f. cdi- chicken reheated to 203f. |
| 2015-04-13 |
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 - repeat - containers that were in ice baths in need of cooling were tightly covere |
| 2014-12-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a employee lunch stored on facility food items. cdi - item removed. |
| 2014-12-03 |
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 walls and ceiling in dishwashing area in need o |
| 2014-12-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed a damaged metal food stainer. cdi - discarded by pic. |
| 2014-12-03 |
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 pans of cooked onions covered with baking lids while cooling. cdi - pan |
| 2014-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods cold holding at temperatures above 45f (diced tomatoes, tray of cooked onions). observed a tray of cooked onions and a tray of blanched fries holding at room |
| 2014-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink mold in the chute of the ice machine. verification required. |
| 2014-07-21 |
31 |
3-501.15 cooling methods - pf cooling shall be accomplished by an approved method. roasted garlic and creme brulee cooling on countertop. cdi - creme brulee and garlic moved to walk in cooler for rapid cool down. |
| 2014-07-21 |
2 |
2-103.11 (m) person in charge-duties - pf the pic shall ensure that food employees know their responsibility to report information about their health. pic could not verify employee health policy in place. vr - will return within 10 days to verify. handout |
| 2014-07-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p food contact surfaces shall be clean to sight and touch. observed dark build up inside ice machine. vr- will return within 10 days to verify compliance. |
| 2014-07-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p potentially hazardous foods shall be held at 45f or lower. observed sliced tomatoes, diced tomatoes, roasted red peppers, and cut cherr |
| 2014-07-21 |
34 |
4-502.11 (b) good repair and calibration - pf ambient air thermometers shall be maintained in good repair. observed meat and seafood walk in cooler thermometer not functioning. place secondary thermometer inside cooler. |
| 2014-07-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from contamiantion by separating uwashed produce from ready-to-eat items. cdi - pic rearranged cooler with unwashed produce above other unwashed produ |
| 2014-07-21 |
49 |
5-202.14 backflow prevention device, design standard - p a backflow device installed on a water supply shall meet asse standards for that specific situation and type of device. hose and splitter with mannual cut offs attached to hose bib at can wahs with |
| 2014-07-21 |
51 |
5-501.17 toilet room receptacle, covered - c a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. trash receptacle in restroom uncovered. |
| 2014-07-21 |
52 |
5-501.115 maintaining refuse areas and enclosures - c storage areas for refuse shall be maintained free of unnecessary items and clean. observed build up around bottom of trash compactor. |
| 2014-07-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non-food contact surfaces shall be clean to sight and touch. food debris build up on base of deli slicer and in bottome 4 door cooler at end of cook line. cl |
| 2014-03-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are held in the facility for 24 hours or more shall be date marked. foods that are 41f or below have a 7 day shelf life, foods that |
| 2014-03-27 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometer shall be available in the facility for taking temperatures of thin masses. observed facility with out proper temperature device. cdi pic order thermometers for facility during the in |
| 2014-03-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored according to their final cook temperature. observed raw beef stored in pan of sliced beef and cooked chicken. cdi item moved to a different area for st |
| 2014-03-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. employee drinks shall be stored in areas where it will not contaminate food, food contact surfaces, utensils, or equipment. observed employee drinks stored next to plates in ki |
| 2014-03-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. foods shall be protected from contamination. observed ice containers at bar area not covered when not in use. |
| 2013-09-03 |
31 |
facility shall cool items using approved methods. observed cooked potatos in a tightly covered container that had not been cooled all the way with ice. cdi. |
| 2013-09-03 |
23 |
the bar menus at the facility did not include a consumer advisory as required by the rules for oyster on the half shell and steakburger sliders on the bar menu. return visit required. menus were pulled as a temporary mesure. also, the queens feast men |
| 2013-09-03 |
20 |
salad unit was holding cut tomatoes and blanched beans at 46-52f in the top of this unit. the bottom of this unit was holding at 45f exactly. facility changed to other refrigeration. return visit required. |
| 2013-09-03 |
16 |
pic described the non-continuous cooking of lobsters for later use for other items. facility must have pre approval for non-continuous cooking process. facility shall discontinue and fully cook until pre approval is obtained. a copy of the rule and the |
| 2013-09-03 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. the person in charge of the kitchen at the time of inspection was not fully aware of all the requiremen |
| 2013-01-17 |
13 |
food shall be protected from contamination by separating fruits and vegetables before they are washed from washed vegetables which are ready for consumption. observed open boxes of unwashed vegetables stored directly above washed vegetables. |
| 2013-01-17 |
8 |
hand sinks can be used for handwashing only. observed the handsink in the dish area being used as a shelf for a bus tub full of dirty utensils in the dish area. cdi. |
| 2013-01-17 |
12 |
fish served raw; raw-marinated; partially cooked or marinated-partially cooked shall meet the parasite destruction requirements under 3-402.11 and provide documentation. observed swordfish under consumer advisory. facility must provide documentation tha |
| 2013-01-17 |
20 |
maintain cold held food at 45f or lower. observed 3 pans of cut tomatoes at 47-50f in the salad unit. other items were also above 45 in the top of this unit indicating a cooler problem and not a cooling problem; but these were not tcs foods. tomatoes w |
| 2013-01-17 |
39 |
buckets used for holding wiping cloths must be kept off the floor. observed a bucket on the floor. |
| 2013-01-17 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. observed the facilities disclosure differs from the required statement. this must be corrected. also; a consumer adviso |
| 2013-01-17 |
21 |
foods required to be date marked shall be discarded if 7 days of refrigeration at 41f or below or 4 days at 41-45f are exceeded. observed veal stock in the walk-in refrigerator and on the line on day 8. cdi; facility discarded the product. |
| 2012-11-26 |
23 |
when raw or undercooked animal-derived foods are served; a disclosure and reminder are required. (c) reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) regarding the safety of these items; writt |
| 2012-11-26 |
53 |
walls and sealings shall have coverings that are easily cleanable and non-absorbant. observed a large section of ceiling tiles are mssing in back corner of kitchen; exposing unfinished surfaces. |
| 2012-11-26 |
47 |
maintain surfaces clean to sight and touch. observed need to provide additional cleaning to bottom in some reach-in complartments. observed residue build up in some equipment corner surfaces and along seams. observed need to clean ice scoop holder moun |
| 2012-11-26 |
43 |
store single service item in a manner to minimize exposure to contamination. observed that food trays were in need of storing inverted so that food contact surfaces are protected. |
| 2012-11-26 |
42 |
store cleaned utensils in a manner minimizing exposure to contamination. observed utensils stored underneath excess dining chair storage mounted on walls above food utensil storage/handling tables and racks. moving chairs was initiated during inspection |
| 2012-11-26 |
42 |
after cleaning equipment and utensils shall be air-dried. observed large plastic pans wet-stacked. |
| 2012-11-26 |
39 |
buckets used for holding of wiping cloths shall be stored off floor. observed buckets on floor. advised person in charge. corrected by instruction. |
| 2012-11-26 |
2 |
provide an employee health policy that complies with nc food code 2-201.11(a). no compliant policy observed. ehs provided written form/advice. corrected by instruction. |