| Violation Date |
Code |
Description |
| 2018-11-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed exposed wooden board used as a shelf at the mop sink. ensure that any wood is sealed or painted to render it non-absorbent. |
| 2018-11-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed a damaged spice container covered with plastic to maintain stroage capability. container no longer smooth or easily cleanable. cdi: spice container discarded.4-501.11 maintain equipment in good repair |
| 2018-11-06 |
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 a metal bowl with no distinct handle being used as a scoop for bulk dry |
| 2018-11-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket for front line reading 50 ppm qac. cdi: buclet dumped and refilled with sanitizer reading between 200 and 400 ppm qac. |
| 2018-11-06 |
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 ranch, chipotle ranch, and honey mustard prepared earlier today cooling at |
| 2018-11-06 |
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 a whole roast beef cooling in walk in unit at 98f more than 2 hours after cooling began. cdi: roast beef was voluntarily dis |
| 2018-11-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at dispenser adjacent to small flip top unit used to hold dressings. cdi: paper towels supplied. |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in all flip top units on cook line holding between 48f and 55f. pic stated that units had been left open through lunch and that items had been recently restocked. cdi: |
| 2018-08-02 |
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 capicola and other meat chubs in walk in with no date labels. pic stated that the items were cut yesterday during his shift. cdi: i |
| 2018-08-02 |
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 pasta cooling in flip top prep unit at 78f during inspection. cdi: |
| 2018-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor blade and immersion mixer stored as clean with visible food residue around hard to clean areas. cdi: all soiled items removed from stor |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for dry goods near ice machine and near prep table in need of cleaning to remove greasy buildup. |
| 2018-08-02 |
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 buckled badly under hand sink in men's restroom. pic stated that work or |
| 2018-08-02 |
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 in use utensils holding water at 84f, as well as some single use bowls u |
| 2018-05-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two deepl scarred cutting boards during inspection. pic said they would be replaced before next inspection. |
| 2018-05-30 |
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 bulk dry product bins with scoop handles stored down into product. cdi: |
| 2018-05-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door left open at beginning of inspection. cdi: door closed. |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dressings in small flip top holding between 50f and 60f during inspection. it was later discovered that unit had never been turned on after coils were cleaned this morning. cdi: |
| 2018-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat balls above liquid line in steam wells holding at 118f. cdi: meat balls were reheated on grill top to 165f. repeat. |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine producing a 0ppm chlorine residual during inspection. cdi: sanitizer supply refilled and machine produced a residual of 50 ppm chlorine. |
| 2018-03-05 |
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 meat loaf cooling in a tightly (double) wrapped continer in walk in unit. |
| 2018-03-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employes working with food entering and leaving walk in and back door of restuatant while wearing gloves and then not changing them. employes must cha |
| 2018-03-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer with soiled blade and blade housing. cdi: immersion mixer sent to be proper cleaned. repeat.4-602.11 clean the equipment and utensils |
| 2018-03-05 |
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 whole meat loaf at 84f prepared one hour prior in a double wrapped pan in walk in cooler. product temperature had not |
| 2018-03-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat balls above liquid line in steam wells holding at 110f. cdi: top portion of meatballs were voluntarily discarded by pic. remaining meatballs measured 147f. |
| 2018-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed an entire reach in unit holding at almost 60f ambient temperature, as well as the salad dressing flip top holding at 50f. observed ham overstacked in functional flip top holding |
| 2018-03-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed that facility has no thin probe thermometer for measure of thin foods, such as thin sliced meats and leafy greens. verific |
| 2018-03-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed that facility had no test kit for checking qac sanitizer concentrations. pic is to place order for strips. cdi: ehs left some qac test strips to allow facility to |
| 2018-03-05 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on flip top unit for salad dressings badly torn and falling away from track. |
| 2018-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris and grease built up on shelving throughout facility. repeat. |
| 2018-03-05 |
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 caulking on hand sink adjacent to back door of facility peeling with black res |
| 2018-03-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employe drink stored on prep surface of flip top unit across from cook line. |
| 2018-03-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service plastic cups at bar area displayed with lip contact surfaces exposed to contamination from air. |
| 2017-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed a veggie slicer stored with food debris on it. cdi- pic broke down the equipment to be properly cleaned. 4-501.114 maintain sanitizer at correct conc |
| 2017-11-18 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature or pre chilled ingredients. food must be to 45f within 4 hours. -p- observed pork portioned into small bags at 61f. 15 mins later the item was still at 61f. cdi- the pic was able |
| 2017-11-18 |
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 repeat- observed cheese and pork tightly wrapped and at 54-61f. cdi- pic opened eac |
| 2017-11-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed holes in the back screen door and around the wall/ceiling of the kitchen. also observed the front doors open during the inspection. |
| 2017-11-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed two employees preparing food, with beards, without a beard guard. |
| 2017-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed an employee use a towel to dry a meat slicer after it has been properly washed. also observed a stack of clean pans stacked together wet. |
| 2017-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed grease andfood debris build upon cookline equipment. also observed food debris build up on the inside of cold holding equipment and racks t |
| 2017-11-18 |
53 |
6-501.12 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. -repeat- observed hard to reach areas on the floors and wal |
| 2017-11-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed several wet wiping cloths stored on prep surfaces. also observed dry cloths hanging on employees person. |
| 2017-09-08 |
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 meat loaf dated for 9/6/17, boiled eggs and feta cheese without a date marks. cdi- pic voluntar |
| 2017-09-08 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf- observed a non-employee exit the facility through the kitchen. according to the pic the employee works for all american pub. cdi- pic was informed it is prohibited for unauthorized non-employees to enter the f |
| 2017-09-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- repeat- observed an employee enter the kitchen, don gloves, and attempt to prepare food . employee stated he returned from the bar. cdi- after instruction from ehs to wash hands after |
| 2017-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed bar sink with bottle caps and debris in it. cdi- items removed by pic. |
| 2017-09-08 |
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 three containers of chicken tightly wrapped and at 60f attempting to be c |
| 2017-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several utensils stored clean with food debris still on them. cdi- items moved to dish pit to be properly cleaned. 4-602.11 clean the equipment and u |
| 2017-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed grease and food debris build upon cookline equipment. also observed food debris build up on the inside of cold holding equipment and racks |
| 2017-09-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed spray arm faucet in need of repair do to a leak. |
| 2017-09-08 |
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.-repeat- observed hard to reach areas on the floors and wal |
| 2017-09-08 |
45 |
4-501.11 maintain equipment in good repair.- repeat- observed shelving in a reach in cooler starting to rust. observed broken handles on several cold holding equipment. low boy doors are off track.4-501.12 resurface or replace cutting surfaces that can no |
| 2017-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed a sanitizer bucket of sanitizer not labeled. cdi- employee labeled the item. |
| 2017-06-27 |
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 hard to reach areas on the floors and walls in |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed several fans in the kitchen with dust build up. also observed grease build on cookline equipment. a low boy near the reach in cooler is in |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair.- repeat- observed shelving in a reach in cooler starting to rust. observed broken handles on several cold holding equipment. low boy doors are off track.4-501.12 resurface or replace cutting surfaces that can no |
| 2017-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several fruit flies and house flies throughout the facility. |
| 2017-06-27 |
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 a spring mix at 48f in a flip top unit. ensure all tcs foods are at 45f b |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -repeat-p- observed sausage, mozzarella cheese, and pepperoni all at 48-50f in a flip top unit. cdi- items were voluntarily discarded.note: in 2019 if tcs foods are not kept at 41f or less |
| 2017-06-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed rte croutons, onions turkey, and lettuce all uncovered. pic covered items. |
| 2017-06-27 |
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 an employee scrub and handle dirty dishware. without washing |
| 2017-03-07 |
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 repeat 0.5pts- observed lettuce (50) in a low boy and sliced chicken (50) in the wa |
| 2017-03-07 |
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 hot dogs in low boy not date labeled. employee stated the item was opened yesterday. employee was able to back date the item.3-50 |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat 1.5pts- observed roast beef (50), ham (51), and turkey (50) in the flip top unit. cdi- pic voluntarily discarded the item.note: in 2019 this rule is going to change to below 41f o |
| 2017-03-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several squeeze bottles and shakers not labeled. |
| 2017-03-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 1.5pts- observed sanitizer at bar sink dish machine at 0ppm cl. cdi- pic attempted to get the machine to function properly during the inspection. pic contacted repair m |
| 2017-03-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- observed employee cooking without wearing a beard guard. |
| 2017-03-07 |
49 |
5-205.15 maintain a plumbing system in good repair. 0pts- observed back and bar hand sink both draining slowly during the inspection. bar sink had a small paper towel and bottle cap in the drain. |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. repeat 1pts- observed leaking condenser in the walk in cooler. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0.5pts- observed gaskets and inside of prep units in need of cleaning do to food debris build up. also observed handles of coolers and prep units in n |
| 2017-03-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. repeat 0pts- observed flooring, walls, and areas of the ceiling throughout the facility |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0pts- observed dish employee use a towel to dry utensils. employee was instructed to re-wash dishware that had been dried with a towel and to allow them to air dry. |
| 2016-12-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf 0pts- observed one spanish speaking food employee unable to provide ehs with reportable symptoms, illnesses and exposure. pic |
| 2016-12-30 |
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 repeat 3pts- observed deli meat, roast beef, and mac-n-cheese all not date marked. cdi- pic voluntarily discarded mac-n-cheese and was allow |
| 2016-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat 3pts- observed meat slicer, tomato slicer, hand veggie slicer, potato slicer, and can opener all with food debri build up and stored clean. cdi- pic mov |
| 2016-12-30 |
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 1.5 pts- observed chicken wings cooling since 11:14 am. at 1:20pm those chicken wings were still at 100f. cdi- pic voluntarily discar |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat 3pt vr- observed lettuce(50f), pepperoni slices (50f), and sausage(50f) in prep units all above 45f. cdi- lettuce was voluntarily discarded by the pic and pepperoni and sausage we |
| 2016-12-30 |
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 0 pts- observed chicken wings at 100f in a large bus tub covered in the walk in. cd |
| 2016-12-30 |
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. repeat 0pts- observed flooring, walls, and areas of the ceiling throughout the facility |
| 2016-12-30 |
45 |
4-501.11 maintain equipment in good repair. repeat 2pts- observed leaking condenser in the walk in cooler and several gaskets split and one detached from prep coolers. |
| 2016-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0.5pts- observed gaskets and inside of prep units in need of cleaning do to food debri build up. also observed handles of coolers and prep units in ne |
| 2016-12-30 |
52 |
5-501.114 ensure drain plug on dumpster, waste containers is in place. 0pts- observed drain plug missing from outside dumpster. |
| 2016-12-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed several house flies in the kitchen and fruit flies near server station outside of kitchen. |
| 2016-09-27 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in gaskets, door handles, shelving, exterior of equipment, fans, and exterior of containers. |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. - repeat - several prep tables with rusting on lower portion.// leaking observed from condenser. some splash on outside of containers. repair so no leaking can occur on food. water from condenser is not consider |
| 2016-09-27 |
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. - repeat - utensils being stored in water at 80f. ice scoop holder soiled. ensure |
| 2016-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - condensation from compressor in walk in cooler is splashing onto food. currently wrapping was placed to prevent the splash but unit must |
| 2016-09-27 |
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 all items on make top line not dated. items on the line must be dated with date of prep to ensure compliance. cdi - items dated d |
| 2016-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed product in reach in (sausage (50f), stuffed peppers (49f), garlic mix (51f), etc) out of temperature due to door being left open. air temperature of 40f. observed product over |
| 2016-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine dish machine read 0 ppm. cdi - pic was able to clean line and reach 50 ppm. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed sl |
| 2016-09-27 |
8 |
6-301.14 post a handwash sign at each handsink. - 0pts - hand washing sign missing at hand sink in kitchen. sign given to pic. |
| 2016-06-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed employee go from soiled to clean dishes without effective hand washing. after correction employee continued to work with clean dishes. cdi- employee discontinued washing dishes disc |
| 2016-06-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts -observed multiple beverages stored on upper shelving beverages shall be stored to prevent contamination. |
| 2016-06-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0pts - no paper towels at hand sink. cdi- provided. |
| 2016-06-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. .- 0pts - the duties of the pic are to ensure that the rules of the nc food code are being met. this includes ensuring temperatures are at 45f or below at all times un |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - walk in cooler holding food at temperatures of 46-54f. cdi - all rte products discarded by pic. raw proteins iced down until repair. / salad dressing unit holding ranch, blue |
| 2016-06-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - meatballs read 117f and mashed potatoes read 110f. cdi- meatballs reheated mashed discarded. |
| 2016-06-16 |
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. -pf - repeat - observed chilli and sauce cooling in water as ice had melted. after ice |
| 2016-06-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - stickers observed on the avocados. remove stickers before washing avocados and cutting. |
| 2016-06-16 |
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. - repeat - utensils being stored in water at 86f. |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. - repeat - several prep tables with rusting on lower portion.// two door reach in doors are not closing. repair.// gasket torn in reach in units. // two cold holding units holding foods at various temperatures. |
| 2016-03-31 |
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. - 0 pts - clean vents in walk in cooler |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. - repeat - several prep tables with rusting on lower portion.// two door reach in doors are not closing. repair.// gasket torn in reach in units. // two cold holding units holding foods at various temperatures. |
| 2016-03-31 |
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. - 0 pts - observed ice scoop in contact with ice. observed small container in ric |
| 2016-03-31 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - stickers observed on the avocados. remove stickers before washing avocados and cutting. |
| 2016-03-31 |
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 blue cheese in deep container reading 49f. observed several containers o |
| 2016-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce (53f), stuffed peppers (50f), cheeses (49-50f), soup (48f), deli meats (53f), spinach (50f), ranch (49f), blue cheese (53f), and other items in units were out of compl |
| 2016-03-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine sanitizer in kitchen area read 0 ppm with dishes being washed. cdi- dish machines primed by ehs.dish machine concentrations should be monitored more closely to ensure proper sanitizatio |
| 2015-12-30 |
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 - 0pts - observed dish washing employee go from soiled to clean dishes w |
| 2015-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine sanitizer in kitchen area and in bar read 0 ppm with dishes being washed. cdi- dish machines primed by ehs. dish machine concentrations should be monitored more closely to ensure proper |
| 2015-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - two containers of cooked onions read 98-117f. cdi- product discarded. |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - items on make top unit (cheese, chicken, turkey, guacamole, etc.), items in low boy (salmon, chicken, pork, hotdogs, etc.), and items in make top 2 (pasta salad, tomatoes, garlic butte |
| 2015-12-30 |
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 - pasta salad, tomatoes, and mac and cheese dated past the 4 day date marking parameters. cdi- items volu |
| 2015-12-30 |
45 |
4-501.11 maintain equipment in good repair. - repeat - several prep tables with rusting.// two door reach in doors are not closing. repair.// gasket torn in reach in unit. // two cold holding units were not in good working condition during inspection. // |
| 2015-12-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - stickers observed on the avocados. remove stickers before washing avocados and cutting. |
| 2015-12-30 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-12-30 |
33 |
3-501.13 use approved thawing methods. - 0pts - observed meat thawing in a pan with cold water. for proper thawing items must be thawed under running water, in the walk in cooler or other refrigeration, or as a part of the cooking process. |
| 2015-09-23 |
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 - two containers of hummus, eggs, garlic butter, ribs, and other items were not dated. cdi- employee dated items.3-501.18 discard t |
| 2015-09-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed employee eating and drink in kitchen prep table next to dish machine. cdi- pic discarded food and beverage. |
| 2015-09-23 |
16 |
6 3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - repeat - roast beef prepared on site is undercooked. pic states that roast beef is cooked to125f. ensure that roasts are bein |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - upper portions of deli meat, container of eggs, and roast beef were reading 49-51f. cdi- eggs, roast beef, and deli meat was discarded. |
| 2015-09-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - several containers of cut potatoes stored on the floor in the walk in cooler. |
| 2015-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - one wet cloth stored on salad prep surface. |
| 2015-09-23 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. -0 pts - single service lids stored in container with crumbs. maintain clean. // maintain storage of all single service and multi |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. - repeat - upright refrigerator next to grill line is missing a door handle. repair. // several prep tables have rusting lower shelves. assess repair/replace. shelving in make top unit 1 is chipping on ends.// t |
| 2015-09-23 |
53 |
3 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. - 0 pts -ceiling: cleaning needed in ceiling from dust. |
| 2015-09-23 |
54 |
6-303.11 intensity-lighting - c - 0 pts - repeat - lighting is low in women's restroom at toilet and hand sink, beverage station, and ice bin at bar . lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at ice bins or |
| 2015-06-09 |
6 |
. . . . . . . . 2-301.14 wash hands after activities that contaminate them.-p - observed 2 employees washing hands properly but recontaminating hands with handles of sink. to avoid recontamination use a barrier such as a paper towel to close handles. cdi- |
| 2015-06-09 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed employee cutting strawberry's with bare hands. cdi- items were discarded. |
| 2015-06-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - potato slicer was visibly soiled even after washed. slicer used on 6/8 was soiled. cdi- items rewashed. sanitizer at all locations was correct. |
| 2015-06-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - roast beef prepared on site appeared to be undercooked. employee and head chef states that roast beef is cooked to 13 |
| 2015-06-09 |
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 - grits (50f), chilli (58f), ribs (51f), and black bean mix (53f) prepared yesterday (6/8) were out of cooling parameters. fries bla |
| 2015-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - upper portions of ham, turkey, roast beef, and tomatoes were reading 49-51f. items were overstacked and causing temperatures to increase. cdi- items placed in walk in cooler fo |
| 2015-06-09 |
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 - noodles, mac and cheese, black bean burgers, deli meats, roast beef, portioned mac and cheese, pork lion, ribs, hot dogs, and other ite |
| 2015-06-09 |
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 - repeat - lettuce cut and prepared today were tightly covered. cdi- items were loose |
| 2015-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one wet wiping cloth stored on preparation surface. cloths shall be stored in chemical sanitizer when not in use. cdi- pic placed cloth in sanitizer. |
| 2015-06-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - clean utensils stored in soiled bins. clean bins as often as necessary.4-901.11(a) air dry equipment and utensils after |
| 2015-06-09 |
45 |
4-501.11 maintain equipment in good repair. - repeat - upright refrigerator next to grill line is missing a door handle. repair. // several prep tables have rusting lower shelves. assess repair/replace. shelving in make top unit 1 is chipping on ends.// t |
| 2015-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in the two door freezer, on the door gaskets of make units, outside of storage containers, in bar refrigeration units, shelving in |
| 2015-06-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - dumpster doors were open. |
| 2015-06-09 |
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. - 0 pts - floors: cleaning needed behind and under equipm |
| 2015-06-09 |
54 |
6-303.11 intensity-lighting - c - 0 pts - repeat - lighting is low in women's restroom at toilet and hand sink (0 fc), ice bin at bar (1 fc), and beverage station (0 fc). lighting shall be at least 20 foot candles in the restrooms and at least 50 foot can |
| 2015-02-20 |
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 employee working with soiled and clean utensils without prope |
| 2015-02-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - dish machine read 0 ppm of chlorine when tested. cdi- sanitizer was changed. dish machine sanitizer read 50 ppm. all dishes washed during inspection were rewashed.4-601.11(a) equipment food co |
| 2015-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - fried onions and peppers stored on expediting line read 60f. cdi- pic voluntarily discarded food. pic decided to use tphc. pic received electronic version of tphc procedures. a verifi |
| 2015-02-20 |
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 - 0 pts - one closed container of black bean humus stored in make top unit read 51 |
| 2015-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one wet wiping cloth stored on preparation surface. cloths shall be stored in chemical sanitizer when not in use. cdi- pic placed cloth in sanitizer. |
| 2015-02-20 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - upright refrigerator next to grill line is missing a door handle (repeat). repair. table next to 3 compartment sink is rusted. assess repair/replace. shelving in make top unit 1 is chipping on ends. |
| 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. - 0 pts - cleaning needed in the two door freezer, on the door gaskets of make units, and outside of storage containers,. |
| 2015-02-20 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting is low in women's restroom at toilet and hand sink (0 fc), ice bin at bar (1 fc), and beverage station (0 fc). lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at i |
| 2014-08-26 |
8 |
6-301.14 post a handwash sign at each handsink. provided a handwash sign for the bar handsink. |
| 2014-08-26 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed open chub of ham and sliced ham and bologna not date marked from yesterday. |
| 2014-08-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the kitchen line stored on the floor. bucket relocated to lower shelf. |
| 2014-08-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed ryobi drill and mixing attachment which are not for food use in the kitchen.4-101.11 maintain food contact surfaces smoo |
| 2014-08-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of garlic butter stored directly inside a pan of lettuce in the top of the prep cooler , sliced cheese had fallen out o |
| 2014-08-26 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed some dust and build up on the kitchen ceiling. build up and debris were noted behind coolers and equipment at the bar and wait station ice machine. kitchen floor and |
| 2014-08-26 |
54 |
6-202.11 provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. observed no shields on kitchen lights just inside the entrance. |
| 2014-08-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips at the kitchen dish machine. |
| 2014-01-16 |
14 |
4-501.114 sanitizer shall be at approved concentrations. observed one bucket of sanitizer at 150ppm quat. refilled with 200ppm quat. 4-601.11 food contact surfaces shall be clean to sight and touch. observed residue build up under slicer blade. staff advi |
| 2014-01-16 |
4 |
employee beverages shall be stored to prevent contamination. observed gatorade bottle stored in freezer next to foods and a lidded cup stored on a prep table. both were moved during inspection. |
| 2014-01-16 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed cook don gloves without washing hands first. educated and he complied. repeat violation. 2-301.14 hands shall be washed after handling soiled equipment or utensils. |
| 2014-01-16 |
8 |
hank sinks shall be accessible to employees at all times. observed buckets blocking hand sink at bar. buckets were moved. |
| 2014-01-16 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free. facility receives fresh salmon and an aquaculture letter is required. observed no such documentation today. facility called vendor and received letter during inspection. repeat violation. |
| 2014-01-16 |
19 |
3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed sauteed onions and spinach holding at 104-109f on grill top. reheated to 165f+ during inspection. repeat violation. |
| 2014-01-16 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2014-01-16 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed date marks missing from heavy cream, half n half, hot dogs, sausag |
| 2014-01-16 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. facility is missing disclosure. facility is replacing menus within one month and will change at that time. |
| 2014-01-16 |
45 |
equipment shall be in good repair. replace or replane deeply etched cutting boards on prep units.replace cold water handle at bar hand sink. repair walkin cooler compressor where large amount of condensate are dripping into bins. microwave handle is missi |
| 2014-01-16 |
47 |
non food contact surfaces shall be clean. wire shelving and food bins need to be cleaned. repeat violation |
| 2014-01-16 |
53 |
replace damaged floor throughout kitchen. rubber flooring is bowed with many cracks and crevices. clean floor under units in kitchen. clean bar floors in hard to reach areas where there is buildup.clean ceiling in kitchen where dusty from ventilation syst |
| 2014-01-16 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed raw chicken sitting out at 61f, blanched fries at 59f. both were moved to cooler to rapidly chill. time as a public health control paperwork was left on site if facility |
| 2013-05-17 |
1 |
servsafe certificate holder was not present. 1)the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. two point deduction begins 2014. cdi by |
| 2013-05-17 |
2 |
facility needs to ensure all staff is up to date on their responsibilities under the employee health policy. cdi. |
| 2013-05-17 |
8 |
provide appropriate soap to sinks. observed water had been added to soap when the soap ran low at the bar hand sink. cdi. |
| 2013-05-17 |
8 |
a handsink shall be accessible to employees at all times. observed a stack of buckets and two brooms stored in front of the bar hand sink limiting accessibility. cdi. |
| 2013-05-17 |
12 |
shellstock shall bear the proper tags and identification on the containers. observed a box of oysters for which the facility could not locate the tag. the pic decided to discard the oysters as according to the pic; they do not serve oysters and they wer |
| 2013-05-17 |
6 |
employees must wash their hands before donning gloves to work with food. observed several employees did not do this. cdi. |
| 2013-05-17 |
19 |
maintain hot holding at 135f. observed par cooked fries 125f; marinara and other sauces at 110-120f. cdi; all reheated. if facility wishes to use time for holding fries out of temperature control they must have written procedures and comply with all pa |
| 2013-05-17 |
23 |
facility has a reminder but no disclosure for undercooked foods such as steaks; burgers; and salmon. facility must comply with all parts of 3-603.11. cdi by instruction. |
| 2013-05-17 |
47 |
facility needs general cleaning of shelving and food contact surfaces in the kitchen. |
| 2013-05-17 |
53 |
facility needs to clean floors and walls in hard to reach areas particularly at the bar. |
| 2013-05-17 |
12 |
facility can not serve salmon undercooked until parasite destruction is provided. cdi by instruction. |
| 2013-01-31 |
4 |
employees shall consume food and beverages only in designated areas where contamination of food; food contact surfaces; linen and utensils can not occur. observed employee eating while performing kitchen duties. observed employee consume beverage and st |
| 2013-01-31 |
6 |
employee shall wash hands before donning gloves. employees shall wash hands as often as necessary to prevent cross-contamination when changing tasks. employees shall wash hands after consuming beverages. observed employee eating; and continuing tasks w |
| 2013-01-31 |
7 |
employees shall not have bare hand contact with ready-to-eat (rte) foods. observed employee touching iceberg lettuce during food processing at cutting board. corrected during inspection. |
| 2013-01-31 |
8 |
for hand drying; all handwash sinks shall be supplied with clean single use towels at all times. observed no hand towels at kitchen handwash sink. corrected during inspection. advised to always replace supply immediately when exhausted. |
| 2013-01-31 |
21 |
fully implement date marking procedures to comply with 3-501.17 of nc food code. corrected by instruction. include processed leafy greens and dairy in this procedure. |
| 2013-01-31 |
35 |
observed uncovered spices; seasonings in unlabled pans. |
| 2013-01-31 |
42 |
store all utensils in cleaned locations. in kitchen; observed items stored on wire shelving presenting residue and dust. observed lids and utensils stored in tubs with debris present. at bar; observed glassware stored on mats with dust and debris prese |
| 2013-01-31 |
45 |
observed wire sifting basket with broken and missing metal wire. |
| 2013-01-31 |
47 |
maintain kitchen surfaces adequately cleaned with frequency to preclude residue buildup. observfed residue buildup in multiple locations in kitchen. |
| 2013-01-31 |
53 |
maintain floor easily cleanable and in good repair. observed floor in kitchen presents cracks/crevices. provided additional cleaning attention to corners; under equipment and in hard-to-reach areas of facility. |
| 2013-01-31 |
2 |
each facility shall have an employee health policy in compliance with 2-201.11 of nc food code. employees shall be trained; and knowledgeable of exact reporting requirements. no such policy observed today. rehs provided written guidance. |
| 2013-01-31 |
37 |
store food in a manner that it will not be exposed to adulteration or contamination. in walk-in cooler; observed uncovered food items located under water leak collecting in pans. repair leak and do not store food directly under leak. observed dry food |
| 2013-01-31 |
1 |
each facility shall; at all times of operation; have a designated; food safety certified; present. this person-in-charge (pic) shall be exercising active mangerial control over food safety. no certified manager present at beginning of inspection. certi |