| Violation Date |
Code |
Description |
| 2018-07-13 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the left door of the prep unit on the cook line, the pizza prep unit and the left door of the reach in freezer by the 3 compartment sink. replace gaskets. |
| 2018-07-13 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed cups and lids stored on the bottom shelf of the rack beside the hot water heater; the shelf is not 6 inches a |
| 2018-07-13 |
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 lettuce cooling in the prep top. cdi - lettuce was moved to the reach in |
| 2018-07-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above hot dogs and bread in the reach in cooler by the beer cooler. cdi - items were arranged. |
| 2018-07-13 |
8 |
6-301.14 post a handwash sign at each handsink. - observed no handwashing sign at the hand sink beside the 3 compartment sink. cdi - sign was provided. |
| 2017-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cheese and chili dispensing < 135f. cdi by discard and placing unit out of service. |
| 2017-10-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pobserved 3 comp sink in bar area set up as wash, sanitize and rinse. cdi by setting up as wash, rinse, and sanitize. |
| 2017-06-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed damaged surface on inside of microwave. |
| 2017-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack. |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean on the drying rack. cdi by wash, rinse, and sanitize.repeat violation |
| 2017-06-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no hand soap at bar handwash sink. cdi by adding hand soap. |
| 2017-06-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. certified pic arrived at end of inspection. |
| 2016-12-14 |
8 |
5-204.11 handwashing sinks-location and placement - pf observed handsink out of order in warewashing room. verification required within 10 days. |
| 2016-12-14 |
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 open bag of lettuce in upright cooler. cdi by date marking bag. |
| 2016-12-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle labeled as sanitizer testing > 200ppm chlorine (bleaching out test strip). cdi by refill and test at 200ppm. |
| 2016-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris on utensils stored as clean on the drying rack. cdi by wash, rinse, and sanitize.4-601.11(a) equipment food contact surfaces and utensils shall |
| 2016-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside upright freezer. |
| 2016-12-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf qac sanitizer test strips were expired. verification required within 10 days. |
| 2016-05-20 |
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 cove trim of wall near can wash to be peeling off (repeat) and floor under re |
| 2016-05-20 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed drain of bar 3 comp sink does not contain air gap between floor drain and drain pipe. provide air gap. return v |
| 2016-05-20 |
45 |
4-501.11 maintain equipment in good repair. observed coating coming off of shelving in reach in cooler by keg cooler. repair. |
| 2016-05-20 |
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 opened hot dogs, cut lettuce and tomatoes in reach in cooler without datemark. cdi- lettuce was voluntarily discarded as pic was un |
| 2016-05-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy black dirt build up on ice machine lid. clean. repeat. return visit (vr) required.4-601.11(a) equipment food contact surfaces and utensils |
| 2016-05-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed food management pic and bowling center management unable to locate employee health policy and unable to list reportabl |
| 2015-12-02 |
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 floor repair needed at bar (tiles are coming up, leaving the wood underneath, |
| 2015-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up in the bottom of reach in freezer. clean. |
| 2015-12-02 |
45 |
4-501.11 maintain equipment in good repair. observed spilt gasket on pretzel prep unit. |
| 2015-12-02 |
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 marinara sauce and shredded cheese without datemark in the preztel prep unit. cdi- items were back dated to yesterday's date. |
| 2015-12-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink slime build up inside ice machine and dirt build up on ice machine lid. clean. repeat. |
| 2015-12-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic was unable to locate employee health policy and was not familiar with reportable symptoms. return visit (vr) requi |
| 2015-02-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsinks in restrooms (for public use and employees) reaching a maximum of 57f. vr- follow up required, advised to half mixing valves checked. facility kitchen handsinks are capable of reachi |
| 2015-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods -p. observed a small pan of raw chicken stored on the upper shelf of the prep cooler over bottles of sauces. cdi by moving to the correct location. |
| 2015-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch-pf. observed build up on the large ice machine, ice scoop and main area ice bin. vr- follow up required within 10 days. |
| 2015-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the cart inside the kitchen area. clean the hood filters over the fryers and the oven and maintain the handsinks clean. |
| 2015-02-20 |
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 floor repair needed in the bar and wall repair at the mop sink wall. |
| 2015-02-20 |
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 sausage stored with a discard date of 1/11/14. cdi by voluntary disposal. |
| 2014-07-24 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - crepair the holes in the walls. floor is damaged under the front cook line reach in cooler and in the bar. 6-501.12 cleaning, frequency and restrictions - cgeneral cleaning needed of the f |
| 2014-07-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain the sinks clean. wipe down the area under the grill. clean around the hood. clean the cart used to transport dirty dishes. |
| 2014-07-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the leaking prep cooler and 2 door reach in cooler. |
| 2014-07-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved a spatula stored in the front handsink. |
| 2014-07-24 |
39 |
3-304.14 wiping cloths, use limitation - cstore in use wiping cloths in sanitizer. observed a single wiping cloth not stored in sanitizer. |
| 2014-07-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - cobserved a lime left unprotected in the bar area once opened for the day. cdi by discarding. |
| 2014-07-24 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pproperly dispose of products stored beyond a 45f/4 day or 41f/7 day hold time. observed hot dogs stored since 7/16 and chicken breast stored since |
| 2014-07-24 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated foodproperly discard any unsafe or adulterated foods. observed brown, wilted lettuce stored for use inside the reach in cooler. cdi- by voluntarily discarding. repeat |
| 2013-12-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required rte, tcs items using either a 7 day/41f limit or 4 day/45f limit. observed items including rte lettuce and pepperoni s |
| 2013-12-20 |
1 |
2-102.12 certified food protection managerthe person in charge (pic) must be a certified food protection manager. observed pic unable to provide documentation of training. points will be deducted after 1/1/14. |
| 2013-12-20 |
6 |
2-301.14 when to washproperly wash hands as required by the rules. observed employee changing gloves frequently without properly washing hands in between or before food preparation. gloves should not replace proper handwashing. cdi- by education and redir |
| 2013-12-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenancea handwashing sink may not be used for purposes other than handwashing. observed the front handsink used to store knives in use. the knives were removed to be re-washed.6-301.12 hand drying provis |
| 2013-12-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all food contact surfaces clean. observed build up on the beer taps. according to the pic the taps are not used. advised to maintain them clean to prevent pest h |
| 2013-12-20 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated foodproperly discard any unsafe or adulterated foods. observed brown, wilted lettuce stored for use inside the reach in cooler. cdi- by voluntarily discarding. |
| 2013-12-20 |
45 |
4-501.11 good repair and proper adjustment-equipmentmaintain all equipment in good repair. observed a leak inside the front prep cooler, the side area reach in cooler and a leak in the wall behind the side area handsink. |
| 2013-12-20 |
42 |
4-801.11 clean linensproperly store all clean linens. observed clean wiping cloths stored hanging over an opened trash bin (removed to be re-washed).4-803.11 storage of soiled linensproperly store all soiled linens. observed dried, dirty cloths stored ins |
| 2013-12-20 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors at a frequency to prevent build up. observed grease build up around the grease trap. facility is to clean this area and contact servicing company to ensure the unit is not due for pumping. |
| 2013-12-20 |
35 |
3-302.12 food storage containers identified with common name of foodproperly label all working containers of food with the common name of the food. observed salt/sugar, tortilla chips and sauces in squeeze bottles not labeled. |
| 2013-01-10 |
46 |
be sure to use available test strips to ensure proper strength sanitizer. observed sanitizer not at proper strength. |
| 2013-01-10 |
14 |
provide proper strength sanitizer; chlorine sanitizer should be 50-200 ppm. observed sanitizer dispenser at 3 comp sink not working properly with several spray bottles filled from dispenser reading 0 ppm. have dispenser repaired. cdi- pic will hand mix sa |
| 2013-01-10 |
21 |
date mark all required rte/tcs foods per nc food code. observed a few non-exempt cheeses needing to be date marked. cdi- reviewed date marking with pic. |
| 2013-01-10 |
47 |
clean dish storage racks need cleaning of sticky build up. |
| 2013-01-10 |
13 |
properly separate and store food by final cook temperature. observed raw hamburgers out of original packaging stored touchin bag of pepperonis. cdi- food arranged properly. |
| 2013-01-10 |
50 |
observed cracked and leaking 3 compartment sink pipe; needs repair so gray water is properly disposed of. |
| 2013-01-10 |
53 |
observed a few walls with some damage needing repair in back kitchen area and hallway. |
| 2013-01-10 |
49 |
observed hose attached to 3 comp sink drain pipe stored in shallow tub of water creating a cross connection. cdi- hose removed. |
| 2013-01-10 |
2 |
no employee health policy available. cdi- gave pic health policy to review with employees. |