| Violation Date |
Code |
Description |
| 2018-10-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as phones and belongings stored intermingled with food storage. |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed rust and slight damage to prep tables/surfaces in the rear area. |
| 2018-10-09 |
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 facility using foam cups as scooping devices. cups are not smooth, dura |
| 2018-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored with slight dried on food residue present on the rear surfaces, observed can opener blade stored with residue present on the cuttin |
| 2018-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored adjacent to food/utensils in the front server area. item was moved to a designated area where such contamination will be prevented sh |
| 2017-07-13 |
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/pfobserved no begin and end times for c |
| 2017-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes at 3 compartment sink. cdi-items sent to be rewashed and air dried. |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in flip top cooler holding above 45f (see temperature chart) . cdi- product has been out less than 2 hours so placed in cooler to rapidly cool to 45f. repeatobserved gar |
| 2017-07-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in facility not smooth and easily cleanable. pic states this location is slated for an upgrade and remodel. |
| 2016-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up and debris on shelving and fan grates in the walk-in cooler. |
| 2016-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.m observed squeeze bottles of oils, sauces and water not labeled as required. cdi-product labeled. |
| 2016-12-13 |
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 one pan of spaghetti not datemarked as required. cdi-product datemarked. |
| 2016-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, salami and provolone cheese filled above the fill line in the flip top cooler and holding temperatures above 45f. cdi-product disdarded. |
| 2016-12-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (heads of lettuce and tomatoes) over rte food in the walk-in cooler. cdi-product relocated to a lower shelf. |
| 2016-08-08 |
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 sausage prepared yesterday in walk-in cooler at 45-51f. cdi sausage was voluntarily discarded. |
| 2016-08-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site. cdi ehp emailed to pic. |
| 2016-08-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above food in reach-in freezer. cdi drink disposed. |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed homemade pizza sauce, noodles, lettuce, sauce and ham above 45f. see temperature chart for temperature observations. cdi homemade pizza sauce placed on ice wand. noodles sep |
| 2016-08-08 |
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 homemade pizza sauce cooling in large stock pot covered. observed noodl |
| 2016-08-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. |
| 2016-08-08 |
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 prepared pizzas holding ou |
| 2016-03-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probe thermometer no working. verification required. |
| 2016-03-03 |
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 cooked sauce yesterday, cooling in walk-in in very deep portion today. re |
| 2016-03-03 |
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 cooked sauce cooling from night before in walk-in. sauce did not reach 45f. repeat violation. cdi sauce volunarily disca |
| 2015-07-09 |
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 dust on the hood lights, lights above pizza table |
| 2015-07-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed the exterior of the mustard dispenser taped today. |
| 2015-07-09 |
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 sauce that had been cooled in a very deep portion today- discarded to cor |
| 2015-07-09 |
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 manicotti stuffed with ricota that was made 5 days ago- discarded today to correct.remember t |
| 2015-07-09 |
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 lasagna and cooked sauce that had been cooling from the night before and still had not fallen below 45f today. products dis |
| 2014-11-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed clean linen stored on the handsink today. |
| 2014-11-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved employees today who could not name or find a list of the big five foodborne illnesses today. employee health policy le |
| 2014-11-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved deli ham, deli turkey, roast beef, and cooked chicken in the walk in today that was not date marked. back dated during inspection t |
| 2014-11-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food service employee with a hat or hairnet on today. corrected by putting hats on today. |
| 2014-11-11 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean linen stored on the floor of the office today- picked up to be stored at least 6 off of the floor.observed clean li |
| 2014-11-11 |
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.dust sprinkler head at oven and ceiling part of dining roo |
| 2014-06-11 |
47 |
clean ri cooler(doors especially) and clean the ice chute metal piece- build up present today.4-602.13 |
| 2014-06-11 |
31 |
observed pasta cooling today in a very large portions inside of a tightly covered plastic container. use approved cooling methods such as shallow food portions, metal pans, keep uncovered, stir regularly, use ice paddle, add ice, put on ice, use freezer |
| 2014-06-11 |
21 |
observed pasta, cooked chicken and sausage not date marked today- post dated by pic to correct.date mark all tcs foods once they have been opened/made.3-501.17 observed deli roast beef that had been opened >7 days prior- discarded to correct.hold tcs food |
| 2014-06-11 |
20 |
observed tcs foods stored >45f today on the make line due to them being double panned, which reduced cold airflow getting to the product.items moved to wic to quickly chill today. maintain tcs foods at 45-41f or less.3-501.16 |
| 2014-06-11 |
14 |
observed super san sanitizer at <150ppm today in the 3 comp. sink. maintain this brand of sanitizer at 150-400ppm. sink refilled with fresh to correct.discuss upping the concentration with ecolab to increase the life of that sanitizer when in-use.4-501. |
| 2014-06-11 |
7 |
observed an employee take out a cooked pizza and it was too large to fit on paddle which led the employee to bare hand touch the other side of the pizza. pizza put back into the oven to reach >165f today to correct. bare hand contact with rte foods is |
| 2014-06-11 |
6 |
observed employees turn off water with their bare hands after washing them. use a papertowel to turn off water to prevent recontamination of hands. employee stopped and instructed to use a papertowel to correct.2-301.12 |
| 2013-08-29 |
6 |
. 2-301.12 cleaning procedurewhen washing hands, be sure to turn off water with a papertowel rather than using barehands as observed today. corrected during inspection. |
| 2013-08-29 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencytea and drink nozzles must be cleaned frequently enough to preclude the growth of mold or soil build-up. observed build-up on drink nozzles today- sent to be washed and sanitized during inspe |
| 2013-08-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark tcs foods that are rte. observed pasta not date marked today and it was made 2 days ago. date marking sheet provided today. sausage may ne |
| 2013-08-29 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses or be able to find a list of them for reference- recommend posting. pic must know when to allow employees, who have been ill with the discussed symtoms, back to work when |
| 2013-08-29 |
41 |
3-304.12 in-use utensils, between-use storageobserved disposable ramikins stored in dry goods today- do not store these in food. |
| 2013-08-29 |
34 |
4-502.11 (b) good repair and calibrationobserved digital thermometer out of calibration today- it was reading 35 in 32f water. stem thermometer onsite that is correctly calibrated- use this thermometer until a new digital is obtained. |
| 2013-03-07 |
1 |
person-in-charge must have passed an ansi approved food safety exam. no certified food protection manager onsite during inspection today. |
| 2013-03-07 |
2 |
person-in-charge must know when to allow employees back to work after they have had one of the symptoms discussed. all employees need to know the big 5 illnesses that must be reported to the pic if the employee is diagnosed or exposed to one of them. han |
| 2013-03-07 |
14 |
observed the tea nozzle with a large amount of build-up on it today. wash; rinse; and sanitize these frequently enough to preclude the growth of mold and prevent soil accumulation. tea nozzle sent to be cleaned today. |
| 2013-03-07 |
14 |
maintain super san quat. sanitizer at 150-400ppm. observed weak sanitizer in the 3 comp. sink and in the sanitizer bottle today. remade during inspection. |
| 2013-03-07 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held for >24hours. sliced deli meats were not date marked today. |
| 2013-03-07 |
20 |
maintain potentially hazardous foods at 41f or less; or 45f or less. garlic/butter spread is labeled by the manufacturer to be refrigerated. do not store this product at room temp. cdi |
| 2013-03-07 |
26 |
label all chemicals. observed sanitizer bottles not labeled today. |
| 2013-03-07 |
31 |
use approved cooling methods such as; small portions; shallow pans; put on ice; loosely cover; ice paddle; use a metal pan; etc. observed a large plastic container full of cooling pasta today that was tightly covered. product was split into two seperate |
| 2013-03-07 |
39 |
observed mulitple wiping clothes stored on countertops today. when wiping clothes are not in-use; store them in sanitizer. |
| 2013-03-07 |
43 |
invert togo containers to protect them when they are unwrapped. |
| 2013-03-07 |
22 |
observed cheese pizza out at room temp. today with no time marker present. white board was pulled out and the time was recorded on it during the inspection. anytime pizza is stored out of temp.; use the tilt procedures that are onsite. |
| 2012-12-17 |
13 |
provide protection of exposed foods when necessary to prevent adulteration of contamination. observed large pan of sauce not covered underneath box storage on wire shelving in reach-in freezer. observed breaded chicken uncovered underneath shelving with |
| 2012-12-17 |
54 |
provide proper sheilding of exposed light bulbs in dry storage. shiel on sight but not installed. repeat violation. |
| 2012-12-17 |
47 |
maintain surfaces cleaned frequently and adequately enough to preclude residue build-up. observed residue build up around ice chute on soda machine. advised to clean. |
| 2012-12-17 |
2 |
facility shall have an employee health policy compliant with section 2-201.11 of nc food code. no such policy observed today. rehs left written advice/sample form. corrected by instruction. |