| Violation Date |
Code |
Description |
| 2018-10-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit, the reach in cooler with the salsas and the reach in freezer. replace gaskets. |
| 2018-10-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and cups stacked wet. |
| 2018-10-22 |
41 |
repeat violation 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 the handle of the ice scoop down in the ice in the ic |
| 2018-10-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 bottles of degreaser and sanitizer unlabeled. cdi - bottles were labeled. |
| 2018-10-22 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pico, cut tomatoes and diced tomatoes above 45f. cdi - pico and sliced tomatoes were placed in the walk in cooler to cool. the diced tomatoes on the guacamole |
| 2018-05-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine around ice deflector. |
| 2018-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs food items in upright cooler stored > 45f. observed diced tomato on guacamole cart >45f. cdi discarded.tcs foods that were placed in cooler 2 hours were voluntarily |
| 2018-05-16 |
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 pan of tamales in upright cooler with 5-7 date mark. cdi by discard. (4 days hold time > 41f) |
| 2018-05-16 |
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. -pfobserved taquitos cooling in upright cooler covered with plastic wrap and in thick l |
| 2018-05-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 opened employee beverages stored above ready-to-eat food in upright cooler.cdi by discard. |
| 2018-05-16 |
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 ice scoop stored in holder with molded lime and build-up.observed spoons |
| 2018-05-16 |
45 |
4-501.11 maintain equipment in good repair.observed upright cooler with ambient air temperature of 62f.repair |
| 2018-05-16 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - observed water leaking from ceiling onto floor in back prep area next to walk-in cooler. rain has been steady today and this is possibly a roof leak.repair |
| 2018-05-16 |
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 multiple containers of dry food without labels. |
| 2018-01-08 |
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 damaged ceiling tiles in kitchen. |
| 2018-01-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several fruit flies in the bar area.pic will implement approved fly control method. |
| 2018-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved spray bottles of bleach and degreaser without labels. cdi by labeling. repeat violation |
| 2018-01-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed uncovered food items in walk-in cooler.cdi by covering with lids. |
| 2017-09-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored inside microwave oven. cdi by discard. |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef, raw chicken stored next to grill > 45f. pic stated that raw meats had just been removed from cooler and were ready to be cooked. cdi - cooked both food items to 165f |
| 2017-09-18 |
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 several ready-to-eat tcs foods stored in upright cooler without date mark. cdi date marked by pic. |
| 2017-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in red bucket testing 0ppm chlorine. |
| 2017-09-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed degreaser stored in unlabeled spray bottles. cdi by labeling. |
| 2017-06-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf repeat violation observed food employee filling up sanitizer bucket at handsink. cdi - educated to only wash hands at handsink. food employee filled up sanitizer bucket at 3 comp sink. |
| 2017-06-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employee unaware of reportable symptoms and diseases and when to report exposure/experiencing these symptoms an |
| 2017-06-29 |
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 observed dish washer handling dirty items at the spray arm, then unload |
| 2017-06-29 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p repeat violation observed food employee bare hand contact ready to eat rice when handling it an |
| 2017-06-29 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed black and pink build up inside ice machine. advised to clean and sanitize ice basin more often. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed dish washer wet stacking items on storage rack. advised to allow items to air dry. |
| 2017-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen and dining room. advised to use fly tape underneath sinks in dishpit and throughout kitchen to prevent contamination. pic states pest control comes o |
| 2017-06-29 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket (chlorine solution) above 200 ppm. cdi - educated that the solution shall be between 50 - 200 ppm. advised to use test strips when creating solution. d |
| 2017-06-29 |
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 |
| 2017-06-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing throughout floors in kitchen. advised to repair grout in-between tiles. |
| 2017-02-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrubbing pads stored in hand washing sink. cdi by removing pads. |
| 2017-02-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine measuring at 0 ppm and in use to sanitize the dishes. cdi by replacing container of sanitizing solution and priming machine. dish machine began re |
| 2017-02-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed frozen spinach dip in freezer marked with the date 2/2/17. upon questioning, was informed that the dip was frozen 5 days after prep. da |
| 2017-02-20 |
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 waitress using bare hands to dispense tortilla chips. cdi by voluntarily discarding chips. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach in and prep cooler. |
| 2017-02-20 |
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 damage to floors, walls and ceiling throughout facility. |
| 2017-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal containers. repeat. |
| 2016-10-20 |
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. observed splatter and build up on walls. clean. |
| 2016-10-20 |
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 in prep unit gaskets. clean. repeat. |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of prep tables to be rusty. repair. repeat. -improvement noted since last inspection. |
| 2016-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to air dry before stacking. |
| 2016-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple spray bottles and buckets of sanitizer at improper concentrations. cdi- all buckets and bottles were re-made at correct concentration. |
| 2016-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pre-packaged sugar packets stored in stacked containers on floor. cdi- containers were removed from floor. |
| 2016-10-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no means for hand drying available at bar handsink. cdi- papertowels provided. |
| 2016-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy pink microbial growth in ice machine. clean.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contaminati |
| 2016-06-28 |
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 bar staff cutting limes and oranges without gloves. cdi- employee stopped, donned gloves, instruction provi |
| 2016-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blender being stored in bar handsink. it appears this is a permanent place for blender. cdi- blender removed and instruction provided. repeat. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in walk in cooler to be above 45 f (see temp chart). pic stated walk in cooler had been turned off for roughly 30 min to allow ice build up to melt. according to pic walk |
| 2016-06-28 |
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 items including but not limited to carnitas, chicken taquitoes, shredded cabbage, salsas and cooked chicken without datemarks. cdi- |
| 2016-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed white used to fix incorrect consumer advisory in the past has been rubbed off in many menus. needs correc |
| 2016-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of prep tables to be rusty and standing water in prep unit and bar keg cooler. repair. repeat. |
| 2016-06-28 |
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 prep unit gaskets. clean. |
| 2016-02-26 |
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 broken tiles in dish area and re-grouting of floors needed throughout. repair. |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed bottom level of prep tables to be in disrepair and drainboard at dishmachine is coming loose from wall. re-caulk and repair. |
| 2016-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep counter. hold in sanitizer. |
| 2016-02-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed facilty storing tortillas in direct contact with shopping bags. cdi- item was moved to a different container. |
| 2016-02-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no indication of which items are served undercooked on menu. menu contains disclosure and reminder, howev |
| 2016-02-26 |
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 chili rellenos, spinach dip, cooked beef tips, and salsa's in walk in and reach in coolers without datemark. cdi- all items were ba |
| 2016-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed many raw products stored above ready-to-eat (rte) foods today, including raw shrimp over rte foods in prep unit, raw chicken and beef above rte lettuce in reach in cooler, and raw |
| 2016-02-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trashcan blocking handsink upon arrival, rag was being used to stop up handsink and employee was using handsink as dump sink. cdi- trashcan and rag were removed |
| 2015-06-25 |
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 a container of salsa verde, made with heat treated vegetables prepared 10 days prior. cdi by |
| 2015-06-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf disclosure is missing from some of the menus indicating which menu items can be cooked to order. vr- correct withi |
| 2015-06-25 |
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 large metal pans of cooling refried beans left on the prep sink drain boar |
| 2015-06-25 |
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 and containers of spices not labeled. |
| 2015-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a small presence of fruit flies in the bar area. since last visit facility has added a pest control light. last pest control visit was yesterday. advised pic to monitor the is |
| 2015-06-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall repair needed at the entrance of the dishwashing room. |
| 2015-06-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees on cook line and cutting produce with watches. |
| 2015-06-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid and doors open. |
| 2015-06-25 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed items inside the reach in freezer uncovered with items stored directly on top, including bacon, bread, etc. cdi by covering. |
| 2014-10-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed to go menus and some eat in menus missing the disclosure. a disclosure can be done by putting cooked to o |
| 2014-10-28 |
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 items opened or prepared yesterday and stored inside the walk in cooler without a date mark. items included: cooked sauces, mole, d |
| 2014-10-28 |
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 cooling beans stored stacked about 5-6 pans high on the drain boar |
| 2014-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 chemical spray bottles not labeled. cdi by labeling while onsite. 7-201.11 store toxic materials to avoid contamination. -p observed a spray bottle of cle |
| 2014-10-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths, used for wiping down grill equipment stored on the counters. |
| 2014-10-28 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.reach in cooler shelving and walk in cooler shelving is rusty. |
| 2014-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a presence of fruit flies in the back dry storage area, near the dishmachine drain and in the bar. vr- facility will need to provide proof pest control treatment within 10 days |
| 2014-03-24 |
8 |
6-301.12 hand drying provision- handwash sinks must be supplied with hand drying device. observed hand towel dispenser to be empty. cdi by adding hand towels. |
| 2014-03-24 |
41 |
3-304.12 in-use utensils, between-use storage- utensils must not be stored in container of water unless the water is maintained at a temperture of 135f. observed ice cream scoop stored in container of room temperature water. cdi by removing, storing on cl |
| 2014-03-24 |
31 |
3-501.15 cooling methods- facilitate cooling process by seperating the food into smaller/thinner portions. observed vegetable mix in thick layer, cooling in walk-in cooler from day prior to inspection. cdi by voluntary discard by pic. |
| 2014-03-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory must meet nc food code requirements. disclosure and reminder must be included on menu or menu items may be marked with an |
| 2014-03-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- frozen ready to eat food items must be date marked when food item is removed from the freezer and held in refrigeration. date mark items stored in t |
| 2014-03-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- cold hold all tcs food items in storage at 45f or below. observed cooked chicken being shredded on prep sink at 70f. cdi by adding ice to |
| 2014-03-24 |
18 |
3-501.14 cooling- all tcs food items must be cooled in accordance with nc food code rules. cooled from 135f to 70f within 2 hours and then to 45f within 4 additional hours (6 hours total). observed vegetable mix in sauce stored in walk-in cooler (prepared |
| 2013-08-27 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must be provide documentation of or otherwise demonstrate knowledge of an approved employee health policy. pic was not able to demonstrate knowle |
| 2013-08-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at correct concentrations. observed sanitizer in bucket at 0ppm and sanitizer in the 3 comp sink at 500ppm. sanitizer |
| 2013-08-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required items. observed opened gallons of milk reportedly used over 48-72 hours without a date label and shredded cabbage mixt |
| 2013-08-27 |
36 |
6-501.111 controlling pestsproperly control pests. observed a presence of fruit flies in the bar area. bar sink should be cleaned and treated as fruit flies were noted around the sink. |
| 2013-08-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensmenu review conducted. pic indicates that several menu items containing steak may be cooked to order. pic is to provide documentation that ste |
| 2013-02-07 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple facility cooked foods in refigerators; walk in and freezer with no date marking. facility must have all opened; ready to eat tcs/p |
| 2013-02-07 |
6 |
rules require hand washing after soiling hands and before working with ready to eat foods. observed cook with clean hands and gloves soil them on soiled wiping towel on his belt while working with ready to eat foods. cdi- corrected through instruction |
| 2013-02-07 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-02-07 |
34 |
rules require a food appropriate tapered tip thermometer. observed no such thermometer. cdi- corrected through instruction |
| 2013-02-07 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-07 |
37 |
rules require food be stored in a clean; dry location where it is not exposed to splash; dust; or other contamination. observed lemons and lemon cutting board stored on hand sink at bar. hand wash sinks are for hand washing only. cdi- removed |
| 2013-02-07 |
39 |
rules prohibit wiping hands on soiled wiping clothes. observed cook wipe clean gloves on soiled wiping cloth on his apron. cdi- corrected through instruction |
| 2013-02-07 |
53 |
rules require non food equipment/tools be stored so as not to contaminate food or food contact surfaces. observed metal grinder( with no guards ) on rear food prep table. cdi- removed |
| 2013-02-07 |
36 |
rules require pests be controlled to elimate presence in food facilities. observed multiple fruit flies in facility. this has been a violation in past inspections. |
| 2013-02-07 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |