| Violation Date |
Code |
Description |
| 2018-11-13 |
45 |
4-501.11 maintain equipment in good repair.observed dish machine conveyor stuck during inspection.cdi repaired after inspection. |
| 2018-11-13 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - observed multiple dead/trapped german cockroaches on top of dish machine. |
| 2018-11-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved handsink in employee restroom without hand soap.cdi added hand soap. |
| 2017-11-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee coat stored on facility wrapped clean linen, one closed employee beverage stored co-mingled with packaged butter packets in reach in |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on stored items on side areas of main prep kitchen. pic advised that areas are not being used tonight. (0pts) |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one bowl of salad at buffet 1 not under temperature control. observed salad being prepared at start of inspection. cdi- salad placed on time hold as corrective measure for tonight; discu |
| 2017-11-28 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. in use facility dish machine only reaching a maximum of 148f for final rinse. return visit by 12/8/17 to check for repair. pic terry smith was advised |
| 2017-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed serving bowls stacked while wet on the storage shelving unit. |
| 2017-01-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside the reach in hot holding cabinets. |
| 2017-01-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed a wiping cloth bucket at 0ppm. |
| 2017-01-12 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed in facility employee restroom in need of cleaning. pic stated this is placed out of order for a work order. |
| 2016-11-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf approved procedure states that time |
| 2016-11-17 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p head chef stated that fried chicken is partially cooked at cab below 165f and then finished off in oven at hospitality kitch |
| 2016-11-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink nearest the dish washing area. cdi by providing. |
| 2016-11-17 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed the dish washing employee wash hands at the pot sink using soap from the wash solution dispenser. cdi by redirecting to the handsink. and providing soap at the nearest hand sink. |
| 2016-02-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed various pans of green beans, beef, and potatoes between 110-130f. approximately 1/3 of all pans of food on the buffets were out of temperature. no time system were used and |
| 2016-02-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p . observed a food employee recontaminate their hands by turning off the water with their bare hand after washing. cdi. - correct hand washing. |
| 2016-02-25 |
8 |
5-204.11 hand washing sinks shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area. observed a bar where ice was being scooped for drinks. there was no handsink anywhere near this area. food is |
| 2016-02-25 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed an uncovered sheet pan of dessert in the freezer. cdi- discarded. |
| 2016-02-25 |
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 caramelize onions at 69f, deep containers of gravy/demi at 110f, and cooked carrots and mushrooms as warm as 60f. all ha |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cold foods on the 3 buffets were not held under temperature control including cheese and spinach. temperatures were as warm as 63f. food must be held cold or a time system i |
| 2016-02-25 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed the facilities thermometer would only read in celsius and staff was not certain of the correct temperatures in c, a large quantity of food was improperly bei |
| 2016-02-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed buffets in 3 areas unprotected. buffets consist of open containers of food on tables. according the pic, extra money can be paid for access. these areas |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed of equipment in the kitchen. repeat violation |
| 2016-02-25 |
49 |
5-202.13. an air gap between the water supply inlet and the flood level rim of the sink shall be at least twice the diameter of the inlet and not less than 1 inch. observed a spray nozzle hanging down in the bottom of a sink. cdi - removed. 5-205.15 m |
| 2016-02-25 |
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 cleaning needed of floors throughout the facili |
| 2016-02-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shall ow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf 4-301.11 provide equipment in number and capacity so that cooling, heating, and |
| 2015-11-19 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed a dessert tray in the walk in freezer stored on the bottom shelf uncovered. cdi by voluntary disposal. |
| 2015-11-19 |
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 on the equipment used to transport food and the grill. |
| 2015-11-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed ice scoops and clean glassware stored near the prep sink and on a prep table with water and debris. |
| 2015-11-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employees coat stored on shelving over clean glassware and silverware. |
| 2015-11-19 |
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 build up on the walk in cooler floors and floor |
| 2014-11-25 |
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 oil like substance on the floor of walk-in cooler |
| 2014-11-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold build-up on cooler door gaskets. clean. |
| 2014-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and sticker residue on pans stored as clean. cdi by removing stickers and wash, rinse, sanitize. |
| 2014-03-02 |
31 |
remove layers of plastic wrap when cooling. observed lettuce cooling with plastic wrap tightly covering. cdi- educated and removed. |
| 2014-03-02 |
8 |
provide paper towels at all handsink. observed none available at the end of the cook line. |
| 2014-03-02 |
26 |
properly store employee personal items separate from food and utensils. observed employee purses, coats, cell phones, etc stored with sugar, salt and pepper shakers and other clean utensils. |
| 2014-03-02 |
4 |
properly store employee drinks. observed coffee cups and water bottles stored with sugar and clean plates. cdi- removal. |
| 2014-03-02 |
37 |
observed an opened bag of sugar. repeat |
| 2014-03-02 |
43 |
observed single service plates in boxes stored on the floor. |
| 2014-03-02 |
47 |
clean inside all the prep cooler, hot holding units and the handsink. |
| 2014-03-02 |
53 |
clean the floors, walls and ceilings. repeat |
| 2014-03-02 |
42 |
properly store soiled rags. observed dried and wet soiled rags throughout. |
| 2013-12-21 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors in the back area and underneath equipment. clean all floor drains. |
| 2013-12-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean inside stationary cabinets and hot holding cabinets. |
| 2013-12-21 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved an opened bag of sugar. |
| 2013-12-21 |
36 |
6-501.111 controlling pestscontrol the presence of fruit flies in the back/storage area of the kitchen. clean all possible harboarage areas noted in #47 and #53. facility is to provide documentation of treatment. |
| 2012-12-19 |
4 |
employees need to store drinks to prevent contamination of food or food contact surfaces. observed employees drinking in kitchen and placing drinks on prep tables. cdi- drinks removed; employees corrected. |
| 2012-12-19 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-19 |
21 |
observed a few leafy greens and non-exempt cheeses not being date labeled per nc food code. cdi- corrected by instruction. |
| 2012-12-19 |
21 |
observed prosciutto in walk in cooler dated for 11/6/12; 13 days ago. food code allows 7 day shelf life if food is kept at 41 or below. cdi- food disposed of. |
| 2012-12-19 |
2 |
employee health policy in place does not meet nc food code requirements. gave pic food code employee health policy to review with employees. |