| Violation Date |
Code |
Description |
| 2018-12-28 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed 3 compartment sink plumbing leaking water. advised to repair plumbing. |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed flies in the kitchen by the sushi station and sub shop. |
| 2018-12-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed sushi employee not cooling food properly; observed sushi en |
| 2018-12-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf repeat violation. observed food employee not following haccp procedures. refer to page 10 and the o |
| 2018-12-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed incorrect label on seaweed in the sushi station. observed multiple items at the deli case |
| 2018-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed sushi and cooked turkey in temperature danger zone. refer to temperature chart. cdi - discarded turkey. brought sushi to walkin freezer to rapidly cool down. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey in temperature danger zoneat sandwich prep. refer to temperature chart. cdi - ehs educated pic about overstacking. removed excess product. |
| 2018-06-19 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed sushi employee not follow haccp procedures. haccp flow chart states to cool food down to |
| 2018-06-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. sushi employee not following proper cooling methods. refer to violat |
| 2018-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed substantial amount of flies in kitchen. exposed food and prep table are at risk of contamination. advsied to prevent flies from entering kitchen. |
| 2018-06-19 |
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 no food labels on any squeeze bottles throughout kitchen. advised to provide labels. |
| 2018-06-19 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed cardboard lining the b |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-19 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water not reaching 110f at the pizza kiosk 3 compartment sink. water only reached 107f. advised to increase water temperature at that 3 compartment sink. water t |
| 2018-06-19 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees without hair restraints. one employee put a hat on. |
| 2017-11-07 |
53 |
.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed build up under fryer. clean. repeat. |
| 2017-11-07 |
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 throughoutkitchen in tracks of display cases, hood system and shelving throughout. clean. repeat |
| 2017-11-07 |
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 the floor in the walk-in cooler and freezer. |
| 2017-11-07 |
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 cooked chicken, ham and steak in the pizza prep reach-in without required datemarking. cdi-product datemarked. |
| 2017-04-11 |
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. observed build up under fryer. clean. repeat. |
| 2017-04-11 |
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 throughout kitchen in tracks of display cases and shelving throughout. clean. repeat |
| 2017-04-11 |
21 |
•3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a chub of chicken and turkey not datemarked as required. |
| 2017-04-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a chub of deli meat unwrapped inside the display case. cdi-product voluntarily discarded. |
| 2016-12-22 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water at 74f at sushi prep area handsink. pic to place a work order in for repairs. verification required |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of shredded chicken from yesterday at 48f in the reach-in cooler in the pizza prep area. all other temperatures recorded satisfactory. cdi-chicken was discarded |
| 2016-12-22 |
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 build up under fryer. clean. repeat. |
| 2016-12-22 |
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 throughout kitchen in tracks of display cases. clean. repeat |
| 2016-07-26 |
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 heavy build up under fryer and on walk in cooler |
| 2016-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up throughout kitchen including but not limited to tracks of display cases and tracks of storage areas under units. clean. repeat. |
| 2016-07-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fly presence. remove. |
| 2016-07-26 |
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 multiple items including but not limited to chubs of ham, chicken, liverwurst (2 chubs) and tu |
| 2016-05-16 |
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 grease build up on floor behind fryer and heavy |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up in tracks of all display cases and storage cabinets under display cases throughout deli. clean repeat. also observed build up in prep |
| 2016-05-16 |
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 cooked chicken, sausage patties, meatballs, philly cheese steak meat, and bbq without datemarks in prep unit. cdi- items were volun |
| 2016-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed wrap pad to be heavily split. repair. |
| 2016-03-08 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facility's haacp plan states if was updated in 2015, however variance approval letter is f |
| 2016-03-08 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up in display case tracks and in storage areas under display cases. also observed, chicken prep area near fryers to have heavy |
| 2016-03-08 |
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 build up on floor coving under display cases. cl |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up around all prep unit and display case tracks in kitchen. clean. repeat. |
| 2015-12-30 |
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 6 chubs of meat in meat display case without date mark. cdi- pic voluntariliy discarded.3-501.18 discard the food requiring date la |
| 2015-08-06 |
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 around meat and cheese case door tracks and inside case. clean. |
| 2015-08-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach in cooler without thermometer in interior. reach in interior was 64 f today. provide ambient air thermometer. |
| 2015-08-06 |
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 potato salad and chicken salad in grab and go display case being held for 5 days total. items |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods stored above 45 f in 2 door reach in unit today (see temp chart). reach in nterior temp was 64 f. items on sub line came from 2 door reach in unit. items had |
| 2015-03-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no handtowels at the sushi handwash sink today-refilled during inspection. |
| 2015-03-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked shrimp stored in standing water with raw salmon today. shrimp discarded to correct.keep rolls for raw sushi and ready to eat sushi stored separate from each other- observed |
| 2015-03-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling raw tuna with gloves on today- discarded gloves then went to donn a new pair. employee stopped today to wash hands. |
| 2015-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mulitple tcs foods stored at >45f inside of the 2 door low reach in today(see temp. chart). repairman called to repair or replace- do not use unit until corrected.items will be |
| 2015-03-20 |
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.clean floors throughout deli- especially under and behind |
| 2015-03-20 |
45 |
4-501.11 maintain equipment in good repair.observed a leaking 3 comp. sink today and a door missing from the single use tray storage cabinet. |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean cabinets that are underneath the display units- crumb build up observed today.dust sign hanging from ceiling at the compartment sink. |
| 2015-03-20 |
33 |
3-501.13 use approved thawing methods. observed raw salmon and cooked shrimp thawing in standing water today. must thaw in refrigeration, in microwave, during the cooking process, or under continuosly running/draining cold water.shrimp discarded and salm |
| 2014-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored above ready to eat deli meats in the walk in cooler. cdi - chicken was moved. |
| 2014-12-12 |
33 |
3-501.13 use approved thawing methods. - observed a chicken quesadilla thawing at room temp. on a prep surface. thaw products in the walk in cooler or under cool running water. cdi - item was moved to the walk in. |
| 2014-12-12 |
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 without labels. |
| 2014-12-12 |
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 grilled chicken, bbq and tuna salad without dates in the reach in cooler. cdi - items were dated. |
| 2014-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - clean shelving that holds single service items. |
| 2014-12-12 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. - floor by the 3 compartment sink not sloped enough to drain water. dirty standing water under 3 compa |
| 2014-12-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - obsaerved clean utensils stored in a container with water in the bottom. |
| 2014-08-12 |
49 |
5-205.15 system maintained in good repair - prepair the leaking pipe under the purge sink. |
| 2014-08-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the display case cooler and maintain the unit empty until it is capable of maintaining foods at proper temperature. repair the observed leak inside the prep cooler. repair the broken handle on |
| 2014-08-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfproperly date mark all required items stored longer than 24hrs. observed items such as jarlsburg cheese stored without a date label inside the wa |
| 2014-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold holding items at 45f and below (41f and below after 1/1/19). observed items stored inside the display case above 45f ( |
| 2014-08-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food contact surfaces and utensils must be clean to the sight and touch. observed chicken debris on the metal spits used for rotisserie chicken stored as clean an |
| 2014-08-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pproperly segregate and separate all meats according to final cook temperature to prevent cross contamination. observed a sheet pan of raw chicken stored above a sheet pan of r |
| 2014-05-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold items at 45f and below. observed items stored on the sandwich prep cooler stored at 48-52f. observed that the top well |
| 2014-05-20 |
34 |
4-203.11 temperature measuring devices, food-accuracy - pfensure accuracy of stem thermometers. observed a metal stem thermometer measuring 70f in ice. a calibrated thermometer was provided from another department. 4-203.12 temperature measuring devices, |
| 2014-05-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain food contact surfaces clean to the sight and touch. observed a greasy film and food debris left on metal pans, and cutting board stored as clean on the clean |
| 2014-05-20 |
49 |
5-203.14 backflow prevention device, when required - pprovide a backflow prevention device for the can wash when a hose is attached. |
| 2014-05-20 |
45 |
4-201.11 equipment and utensils-durability and strength - cmaintain equipment in good repair. observed split metal near the rinse vat of the 3 comp sink. |
| 2013-11-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsproperly clean all equipment. observed food debris build up around the deli door tracks, the cabinets under them and the shelving next to the deep fryers. |
| 2013-11-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required ready to eat products. observed the colby cheese and shredded cheese not date labeled (labeled). all other products pr |
| 2013-11-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed tongs stored as clean with a greasy film. observed the lids used for sampling products stored as |
| 2013-07-12 |
49 |
5-205.15 system maintained in good repairmaintain the plumbing system in good repair. observed a clogged drain behind the rotisserie oven creating a small backup/slow drain. a return visit will be made to ensure the repair of drain. a plumbing company wil |
| 2013-07-12 |
47 |
4-602.13 nonfood contact surfacesmaintain all equipment clean. observed build up in and around the deli cases. |
| 2013-07-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all ready to eat, potentially hazardous (tcs) foods. observed pre-cooked egg patties without a date label. cdi- labeled properly.3- |
| 2013-07-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all food products that are cold holding at 45f and below (41f and below required after 1/1/19). observed sliced american cheese ove |
| 2013-05-31 |
2 |
pic must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. pic was unable to demonstrate details regarding the employee health policy. continue training all employees on this policy. *future violations may res |
| 2013-05-31 |
31 |
properly cool all hot foods using an approved method. observed fried chicken cooling in a closed clamshell in the customer display case. cdi- chicken was moved into the walk in cooler (on a shallow pan). |
| 2013-05-31 |
21 |
properly date mark all rte; tcs foods not used within 24 hours. observed opened bag of cut; washed lettuce not labeled. observed several cheeses not labeled. facility is to either date label or provide documentation demonstrating these items are exempt. |
| 2013-05-31 |
47 |
maintain equipment clean. observed build up inside the deli door tracks. |
| 2013-01-09 |
7 |
there should be no bare hand contact with rte foods. observed employee pressing lettuce down into cold hold wells with bare hands. cdi- employee corrected; put on gloves to handle other rte foods. |
| 2013-01-09 |
49 |
back area mop sink hose needs a backflow prevention device. |
| 2013-01-09 |
47 |
clean dust from fan covers in non working reach in cooler converted to single service storage. clean meat debris from deli coolers. |
| 2013-01-09 |
31 |
use approved cooling methods to quickly cool foods. observed deep bucket of chicken cooling in reach in cooler at 105 degrees over an hours since cooling began. would be difficult to reach 70 degrees in the next hours without using approved cooling method |
| 2013-01-09 |
30 |
sushi rice processing will be required to have a variance and a haccp plan when state variance review is established. |
| 2013-01-09 |
27 |
sushi rice processing will be required to have a variance and a haccp plan when state variance review is established. |
| 2013-01-09 |
21 |
do not keep foods beyond their date marked expiration of 7 days if kept at 41 or below. observed a number of meats in deli case that were past their 7 day expiration date. cdi- expired meats disposed of by mgr. |
| 2013-01-09 |
21 |
date label all rte/tcs foods as required by nc food code. observed a number of meats that were not being date labeled per nc food code. cdi- foods properly labeled or disposed of as needed. |
| 2013-01-09 |
20 |
cold hold foods at 45 or below. observed a few foods in the deli case cold holding at 49-50 including chicken breasts and egg rolls. cdi- foods had been in case for approx three hours; were placed in walk in cooler to chill to 45 or below to be properly c |
| 2013-01-09 |
1 |
pic needs to be food safe certified by 1/1/14. |