| Violation Date |
Code |
Description |
| 2019-01-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed 8 day date marking label on shrimp and chicken salad in the walkin cooler. observed cut melon |
| 2019-01-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed beef partially cooked in a pull out drawer underneat stove top. cdi - educated to not interrupt the cooking process un |
| 2018-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed the pull out drawer not operating properly. the ambient air temperature is at 61f. product has been discarded and work order has been placed. |
| 2018-08-01 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed slicer stor |
| 2018-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the temperature danger zone. refer to temperature chart. cdi - discarded the necesarry product. pulled the excess product. cooled the product that was in cooling pha |
| 2018-08-01 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed container of mussels with no tag retained with the product. cdi - discarded mussels. educated to retain shellstock tags |
| 2018-03-19 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days from the date that is recorded on the tag. -pf observed two shellstock ta |
| 2018-03-19 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple items in the kitchen that have been prepared and held in establishment for over 24 hrs with no date labels. |
| 2018-03-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed quat sanitizer spray bottle stored above exposed food at a flip top unit. cdi - educated importance of chemical storage. relocated spray bottle to prevent contamination. |
| 2018-03-19 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw crab cakes stored above ready to eat food on the speed rack in the walkin cooler. cdi - relocated product to the bottom rack. educated about proper storage order. 3-304.15( |
| 2018-03-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2018-03-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed two squeeze bottles of oil not labeled. advised to label squeeze bottles. |
| 2017-08-22 |
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 physical facilities in disrepair throughout restaurant (wall joint by back ha |
| 2017-08-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product in flip top unit out of temperature because food employee prepares pro |
| 2017-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. repeat violation. observed diced tomato and lettuce out of temperature in flip top. these items were just prepared and stored in flip top to cool do |
| 2017-08-22 |
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 ice bin at kitchen drink machine and ice machine with build up. advised to clean more often to prevent accumulation. |
| 2017-08-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee washing rags in handsink in the kitchen. observed handsink at the bar being used as a dumpsink. cdi - educated to only use handwashing sinks for handwashing. |
| 2017-08-22 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2017-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna out of temperature in pull out drawer. observed lettuce out of temperature in ice bath. cdi - pulled tuna to walkin cooler to cool down . placed lettuce in ice bath on tim |
| 2017-05-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation observed single knive in in container with dried debris on knive blade. cdi - reminded to wash, rinse, and sanitize every 4 hrs. reminded to |
| 2017-05-03 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observeed cleaned it |
| 2017-05-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce in the flip top unit that was just prepared and cut and stored in flip |
| 2017-05-03 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed back handsink p-trap leaking. advsied to fix p-trap. |
| 2017-05-03 |
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 violation. observed wall and baseboards peeling away throughout kitchen. advised |
| 2017-05-03 |
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 |
| 2016-12-16 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed server eating food in the kitchen during l |
| 2016-12-16 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed coving missing in the dishpit room. advised to replace. |
| 2016-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product out of temperature in the hot holding unit. refer to temperature chart. cdi - advised to pull product and reheat to proper temperature; advised to not double up in con |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed old lettuce debris on the food contact surface of the lettuce spinner. cdi - advised to clean better; advised to pull equipment to the dishpit for a |
| 2016-12-16 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed the shellstock tags not marked with the date the last shell |
| 2016-12-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 2 handsinks with paper towel dispensers empty. cdi - provided paper towels to the dispensers. |
| 2016-12-16 |
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 observed food employee bare hand contacting ready to eat food. cdi - advised to wash hands and |
| 2016-12-16 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p observed food employee wash hands with water, then turn off faucets and return to work; no soap, scrubbin |
| 2016-09-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees not wash hands in between switching gloves. cdi - advised to wash hands in between glove use. |
| 2016-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed product out of temperature in the flip top cooler. cdi - pulled lettuce to walkin cooler. advised to cool product down and then place in the flip top. observed |
| 2016-09-22 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medicine stored next plates. cdi - advised to move medicine. |
| 2016-09-22 |
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 violation. observed wall in bad repair by dish pit and the ice machine. |
| 2016-09-22 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper for dri |
| 2016-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils with food debris and stored as clean. cdi-taken to be re-washed.4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer |
| 2016-06-27 |
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. observed floors in poor repair throughout, observed wall damage at dish pit. |
| 2016-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several pans of food above 45f in prep units due to being overfilled in pans, see temperature chart. cdi-product out of temperature voluntarily discarded. |
| 2016-01-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pan of raw fish stored over mushrooms. cdi-fish relocated to bottom shelf. |
| 2016-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items stored on ice above 45f due to ice not being completely filled around pan. cdi-all items placed into cooler. |
| 2016-01-11 |
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 several items such as salsa, sauces, and meatloaf holding in cooler past 7 days. cdi-all item |
| 2016-01-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf consumer advisory not provided for daily specials that are verbally introduced to the customer. pic stated items u |
| 2016-01-11 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed potato medallions placed into hot holding unit below 135f. cdi-reheated to over 135f. |
| 2016-01-11 |
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 coving and flooring damaged throughout. |
| 2015-08-11 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged floors throughout kitchen and missing baseboard tiles. |
| 2015-08-11 |
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 plastic pan of cooked noodles wrapped in individual portioned plasti |
| 2015-08-11 |
23 |
3-401.11 food, if served or offered from a childrens menu, does not contain comminuted meat. pf. observed an asterisk on burger offered on childrens menu stating this item is available undercooked. pic states burgers are not served undercooked to children |
| 2015-08-11 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed build up on interior of ice machine. |
| 2015-08-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored over rte foods such as lettuce. cdi-items rearranged to proper storage order. |
| 2015-03-03 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged floors throughout kitchen and missing baseboard tiles. |
| 2015-03-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no label on a few containers in dry storage area and squeeze/shakers on cook line. |
| 2015-03-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed a pan of meatloaf stored in walk-in cooler not dated. cdi - product discarded. 3-501.18 discard the food requiring date labels onc |
| 2015-03-03 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed no letter provided for salmon offered undercooked on menu. cdi - letter obtained from distributor during inspection. |
| 2014-10-27 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed date last shellstock was used not recorded on tags. cdi - b |
| 2014-10-27 |
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 pans of meatloaf and cooked ribs not date marked in walk-in cooler. cdi - dated during inspection. |
| 2014-10-27 |
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 containers of pasta cooling at bottom of reach-in and walk-in cooler sta |
| 2014-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on dish shelf. improvement has been noted. continue to work on air drying. |
| 2014-10-27 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged floors throughout kitchen and missing baseboard tiles.general comment: ***facility has switched out hot water heater. dish m |
| 2014-05-01 |
53 |
6-101.11 keep floors, walls, and ceilings in good repair. observed cracked damaged flooring throughout kitchen. observed damaged flooring inside walk-in cooler in front of walk-in freezer door. (repeat) |
| 2014-05-01 |
45 |
4-501.11 maintain equipment in good repair. observed condensation leaks at bottom of pantry cooler next to walk-in and salad prep cooler on expo line. repair as needed.4-202.11 maintain equipment smooth and easily cleanable. observed shelving rusted insid |
| 2014-05-01 |
42 |
4-901.11 air dry all dishes before stacking. observed metal and plastic pans wet stacked on shelf. (repeat)4-903.11 (a), (b) and (d) properly store clean dishes. observed clean utensils stored in drawer at back prep area with debris. |
| 2014-05-01 |
31 |
3-501.15 use proper methods for cooling tcs foods. observed large containters of clam chowder, marinara suace and mashed potatoes in walk-in cooler that had not been cooled properly. it was determined that products had not been monitored during cooling pr |
| 2014-05-01 |
18 |
3-501.14 ensure tcs foods are cooled down from 135f to 70f within 2 hours and down to 70f in 4 hours for total cooling time of 6 hours. observed marinara, clam chowder, mashed potatoes > 45f in walk-in cooler that has cooled improperly and exceeded coolin |
| 2014-02-17 |
20 |
3-501.16 (a)(2) and (b) maintain cold tcs foods at 45f/below. observed several food items stored in both flip top coolers at end of cook line next to walk-in cooler above 45f (see temperature chart). it was determined that the breaker had tripped on both |
| 2014-02-17 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked if not used within 24 hours. observed some food products with only the day marked. cdi, by starting the date marking process during inspection. |
| 2014-02-17 |
31 |
3-501.15 use proper cooling methods for cooling tcs foods. observed a large container of marinara sauce and she crab soup in walk-in cooler that had not been cooled properly. it was determined that products had not been stirred frequently using the correc |
| 2014-02-17 |
38 |
2-303.11 ensure that all food handlers are not wearing jewelry on wrists ts. observed food handlers wearing bracelets and watches. |
| 2014-02-17 |
53 |
6-101.11 repair floors, walls, ceilings throughout. observed damaged flooring throughout kitchen including walk-ins. |
| 2014-02-17 |
49 |
5-205.15 (b). maintain plumbing system in good repair. observed leaking plumbing water supply line on dish machine line. observed leaking plumbing fixture on the 3-compartment sink . repair. |
| 2014-02-17 |
42 |
4-901.11 air dry all dishes before stacking. observed metal pans stacked wet on dish shelf. 4-903.11 (a), (b) and (d) properly store clean dishes. observed clean utensils stored in drawer with food debris. |
| 2013-10-17 |
18 |
3-501.14 cooling. observed a 3 gallon container of chili at 51f cooked from yesterday in walk-in cooler that did not meet proper cooling parameters. product had been out of temperature for more than 6 hours. cdi, chili voluntarily discarded. |
| 2013-10-17 |
35 |
3-302.12 food storage containers identified with common name of food. observed containers of cornmeal, flour, etc. not labeled in kitchen. |
| 2013-10-17 |
38 |
2-303.11 prohibition-jewelry. observed employee handling food with watch on. |
| 2013-10-17 |
12 |
3-203.12 shellstock, maintaining identification. use an approved record keeping system that keeps shellstock tags in chronological order correlated to the date that is recorded on the tag. observed shellstock tags not in chronological order. cdi, by instr |
| 2013-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed condensation leak at bottom of reach-in cooler at end of cook line. repair.4-101.19 nonfood-contact surfaces. observed rusted shelving inside reach-in cooler at end of cook line.4-501.12 cutti |
| 2013-10-17 |
53 |
6-101.11 surface characteristics-indoor areas. observed damaged flooring throughout kitchen including walk-ins. pic informed me that the floors are going to be repaired in december of this year. |
| 2013-10-17 |
42 |
4-901.11 equipment and utensils, air-drying required. observed metal pans stacked on shelf wet.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. observed ice paddles stored directly on shelf in walk- |
| 2013-01-25 |
14 |
during cleaning; food contact surfaces shall be washed with detergent; rinsed and subjected to approved sanitizing step. observed employee cleaning knife at warewashing station; employee rinsed knife at prewash on soiled side of dish machine and returned |
| 2013-01-25 |
53 |
maintain floor in good repair. observed installed tile has been partially removed from kitchen floor; leaving exposed rough concreate surface with crevices. observed coving strip missing from wall base in part of kitchen. |
| 2013-01-25 |
45 |
maintain equipment in good repair. observed fry baskets with broken metal pieces. advise to replace. observed use of duct tape on outter surfaces of refrigeration prep units. |
| 2013-01-25 |
42 |
store cleaned utensils in clean locations where contamination can not occur. observed ice buckets stored no inverted under partially over hanging cardboard supply boxes. protect food contact surfaces. observed used cloth hanging on cleaned utensil rack |
| 2013-01-25 |
39 |
soiled; wet wiping cloths shall be stored in chemical sanitizer between use. observed wet cloth left on cutting board between use. advised. |
| 2013-01-25 |
38 |
food handlers shall wear effective hair restraints. if servers are handling food in kitchen (other than carrying a prepared item to customer)then hair restraint required. |
| 2013-01-25 |
23 |
when raw or undercooked animal derived products are sold; a consumer advisory; including disclosure and reminder; shall be presented at point of order. observed an advisory was used; but wqas not fully compliant with 3-603.11 of nc food code. |
| 2013-01-25 |
6 |
employees shall wash hands after engaging in any activities that may contaminate hands; and as often as necessary to remove contamination when changing task. employees shall wash hands before donning gloves. employee shall wash hands after touching face |