| Violation Date |
Code |
Description |
| 2018-11-26 |
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 salt and pepper shakers with no labels. |
| 2018-11-26 |
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 on speed rack cooling from morning prep in covered containers. cdi: |
| 2018-11-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs holding at 49f in an ice bath of insufficient height. cdi: ice added to bath to fully immerse product and facilitate rapid cooling. |
| 2018-11-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink adjacent to ice machine blocked by recycling bins. cdi: bins moved and access to sink restored. |
| 2018-09-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed food processor blade soiled with food debris . cdi took to rewash. points not escalted due to minimal amount of items observed to be soiled. |
| 2018-06-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees cracking raw shell eggs and then continuing with work; intervention had to occur. cdi food employee directed to remove gloves and wash |
| 2018-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris on back blade. pic stated that it has not been used in a few months. make sure to store clean and ensure clean properly after |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs being held on ice bath above 45 degrees. cdi pic placed on temporary tphc for today; will discard at end of breakfast. going forward in future will ensure food emplo |
| 2018-06-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed kids burger marked with a consumer advisory with disclosure. repeat points not escalated dueto fixing iss |
| 2018-06-14 |
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 pork dated for 6/5 and peppers dated for 6/7. cdi product was discarded. |
| 2018-06-14 |
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 employees wearing bracelets and rings with stones. make sure food employees remove all jewelry when performing food preparation |
| 2018-06-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired test strips. verification required. |
| 2018-06-14 |
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 wall cove in kitchen across from stove broken and not smooth and easily cleana |
| 2018-06-14 |
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 on the floor under the shelve in the walk in freezer.6-404.11 designate a separate area for items that are not for use and a |
| 2018-02-02 |
52 |
5-501.115 maintaining refuse areas and enclosures - c ensure outside refuse areas are maintained. observed hydraulic fluid leaking onto the compactor pad outside. -0- |
| 2018-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the can wash. repeat -.5- |
| 2018-02-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed uncovered cup lips at the coffee station and uncovered coffee filters in the kitchen. repeat -.5- |
| 2018-02-02 |
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 grits and different dry items in dry storage in bags without name labels. -0- |
| 2018-02-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory listed on items such as chicken and bbq ribs that are not served raw or undercooked. me |
| 2017-08-17 |
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 repeat- observed chicken, feta cheese, mozzarella cheese, sliced tomatoes, and rte ribs all prepared yesterday, according to the pic, withou |
| 2017-08-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p- observed an employee crack several raw eggs without discarding gloves, washing hands, and donning new gloves before attempting to prepare rte foods. before an |
| 2017-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed flies throughout the facility. pic provided ehs with documentation of scheduled treatment by a certified pest control management company. |
| 2017-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed minor food debris build up on cold holding reach in equipment. |
| 2017-08-17 |
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 minor food debris build up in hard to reach are |
| 2017-08-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination.- observed paper cups at the coffee station unprotected. pic removed these cups and placed protected cups in the place of the unprotected ones. |
| 2017-05-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat- observed flies and fruit flies throughout the facility. |
| 2017-05-18 |
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 melon, lettuce, and chicken tightly wrapped and covered. the melon was lo |
| 2017-05-18 |
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 potatoes, rice, and mozzarella cheese not date marked. pic stated the rice and potatoes were cooked yesterday and was able to back |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5pts - observed shell eggs at 56f. cdi- employee voluntarily discarded item stacked to high in ice bath since the items had been out since 6 am. ehs observed eggs at the bottom of the |
| 2017-03-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -0pts- observed wet stacked pans. pans moved to dish pit to be rewashed. |
| 2017-03-03 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf 0pts- observed three dented cans stored with non-dented cans. cdi- pic removed cans to office for credit. |
| 2017-03-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed several fruit flies in the facility. pic stated pest management was contact about the issue on monday. |
| 2016-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan by dish area. |
| 2016-11-28 |
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 lettucem roasted red peppers, sausage, spinach, and tomatoes that were not dated and will be held over for more than a day. cdi it |
| 2016-08-22 |
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 with build up of debris and in need of cleaning. -0 points- |
| 2016-08-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies in rear kitchen and in bar area. -0 points- |
| 2016-08-22 |
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 observed cantaloupe, tomatoes, and chorizo cooling covered at insufficent rate. |
| 2016-08-22 |
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 cantaloupe, chorizo, and tomaotes not cooling at sufficent rate to meet cooling parameters. cdi method changed and proper |
| 2016-05-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce in prep unit at 52 degrees . cdi cooled in walk in to 45 degrees see temperature chart. |
| 2016-05-27 |
19 |
03-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage at 115 degrees in front portion of hot hold container cdi product discarded. -0 points- |
| 2016-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above biscuits and other ready to eat foods in walk in. cdi reorder to seperate raw and ready to eat food. |
| 2016-03-09 |
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 cut wheel of brie at 43 degrees dated 03-04-16. at this temperature should have been disca |
| 2015-12-08 |
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 racks in dry storage that are begining to rust. |
| 2015-12-08 |
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 boiled egg and cream of broccoli soup held over 7 days and milk that was not labeled. cdi items |
| 2015-09-18 |
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 pepperoni that was not dated and butter sauce that was held over 7 days. cdi items discarded. |
| 2015-06-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee glasses stored on rack above clean utensils. cdi item relocated. |
| 2015-06-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled microwave and fan. |
| 2015-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed raw eggs and liquid eggs in an ice bath at 49f and above. cdi more ice added to cool down items. |
| 2015-06-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage links at 101-103f. cdi items reheated to 179f. |
| 2015-06-10 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw fish over cooked chicken. cdi items relocated. |
| 2015-02-27 |
2 |
2-103.11 (b) personnel that does not pertain to the operation of the food establishment are not allowed in the kitchent to prevent from forms of contamination. observed housekeeping staff come in the kitchent to prepaare drinks for themselves. cdi pic ins |
| 2015-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsink blocked by garbage container. cdi item moved. |
| 2015-02-27 |
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 honeydew, cantelope and lettuce tightly covered in reach in and walk in u |
| 2014-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exterior of metal pans soiled with debris. |
| 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 melon salad, tomatoe salad, and macaroni salad tighly covered in cooler. |
| 2014-12-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw fish stored above cooked chicken in reach in unit. cdi item relocated. |
| 2014-12-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the bar hand sink. |
| 2014-08-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed ice bin and knife soiled with debris.4-602.11 equipment food-co |
| 2014-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cantelope at 61f, cantelope at 54f, and liquid eggs at 51f. |
| 2014-08-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed recycling bins covering bins and pitcher stored in bar hand sink. cdi items moved. |
| 2014-08-12 |
53 |
6-501.16 drying mops - c. store mops for air drying after use. observed mops stored in cleaner water. |
| 2014-08-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure ( these ite |
| 2014-04-24 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. products that are damaged shall be held in designated areas that are separated from food, equipment, and utensils. observed dented cans in facility stored with other cans in good condition. cd |
| 2014-04-24 |
26 |
7-201.11 separation-storage - p. toxic chemcials shall be stored to prevent contamination of food, food contact surfaces, equipment, and utensils. observed sanitizer bottle stored on prep surfaces next to rte foods. cdi item moved on bottom shelf. |
| 2014-04-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be labeled with date food prepared. foods that are 41f or below have a 7 day shelf life, foods that are 42-45f have a 4 day |
| 2014-04-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed mixer, one martini glass, and soda nozzles soiled with residue. cdi items moved for cleaning. |
| 2013-10-14 |
19 |
observed diced potatoes on hot hold at 127-138f. cdi |
| 2013-10-14 |
14 |
observed ice machine collecting some black/pink mold behind ice deflector. cdi- ice machine cleaned with sanitized cloth. |
| 2013-06-27 |
23 |
menu board for breakfast and the menus themselves are not in compliance with consumer advisory requirements under 3-603.11 of the nc food code. observed the menu needs to identify ny strip as an item that is undercooked with an asterisk that leads to a d |
| 2013-02-13 |
2 |
2-201.11 employees shall understand and be knowledgeable of employee health policy. advised manager to review policy on site with employees often. |
| 2013-02-13 |
14 |
4-501.114 sanitizer of dish machine and spray bottles shall be at proper concentrations. observed dish machine at 0ppm chlorine. staff replaced chemical; primed. corrected during inspection. cl now at 100ppm. spray sanitizer at bar was less than 200ppm qu |
| 2013-02-13 |
18 |
3-501.14 cooked tcs food shall be cooled to 45f within 6 hours. observed soup cooled from yesterday temping at 50f in center. staff voluntarily discarded. |
| 2013-02-13 |
20 |
3-501.16 cold tcs foods shall be held at 45f or less. observed foods in pans on ice temping up to 63f; including pasteurized eggs; raw shell eggs; spinach; sausage crumbles. staff removed to quickly cool. utilize more ice so it surrounds the product. take |
| 2013-02-13 |
31 |
3-501.15 use approved cooling methods. observed soup at 50f from yesterday in a deep plastic container with a tight lid. if using containers; fill halfway and leave lid vented. take temperatures over cooling process to ensure you are meeting required crit |
| 2013-02-13 |
37 |
3-306.11 food at buffet must be adequately protected. observed improper food shield over melons and oatmeal toppings were out; uncovered. advised how to correct. staff will provide side shields for melon/topping food shield. |
| 2013-02-13 |
21 |
3-501.17 ensure all ready-to-eat; tcs foods are properly date marked. observed lettuce; mescaline mix; melon; deli meat not date marked. american cheese was improperly marked (incorrect date - needs to be date package was opened). |
| 2012-10-29 |
6 |
observed the dishwasher was not washing their hands between dirty and clean dishes. also observed were employees donning gloves to work with food without washing their hands beforehand. cdi by instruction. |
| 2012-10-29 |
31 |
observed sausage gravy cooling in a deep plastic container in the walk-in freezer. the temperature was still 120f after one hour. observed a tightly wrapped pan of cooked sausage at 80f. cdi - the pic had his staff change the method to ensure rapid co |
| 2012-10-29 |
21 |
observed several items were not date marked such as cut leafy greens; american cheese; cooked shrimp; and open packages of deli meats. cdi by instruction. |
| 2012-10-29 |
13 |
observed portioned raw chicken stored above vegetables and other items in the walk-in freezer. cdi. |
| 2012-10-29 |
2 |
person in charge needs to be able to refer to the employee health policy if they do not know what it contains. according to the pic; the policy is locked up in the gms office. |