| Violation Date |
Code |
Description |
| 2018-12-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair.observed split gaskets in several prep coolers. gaskets need to be replaced. |
| 2018-12-27 |
37 |
repeat violation 3-303.12 storage or display of food in contact with water or ice - cobserved raw fish stored in water on ice bath. fish may not be stored on undrained ice/water for long term storage. |
| 2018-12-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved boiled eggs, hummus, and fiesty feta cheese not date marked. cdi- pic knew when items were opened and they were date marked. |
| 2018-12-27 |
20 |
general comment 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pita sauce, lettuce and cole slaw all above 45f. cdi- all items were portioned out or prepared this morning. pita sauce was taken to walk in cooler to cool down, |
| 2018-12-27 |
13 |
general comment 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pin walk in cooler, observed unwashed produce over washed lettuce. cdi- pic rearranged storage order. |
| 2018-04-09 |
37 |
3-303.12 storage or display of food in contact with water or ice - observed raw fish stored in water on ice bath.fish may not be stored on undrained ice/water for long term storage. |
| 2018-04-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on work surfaces. |
| 2018-04-09 |
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 scoop handles stored in ice and dry food. observed knife stored between |
| 2018-04-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-04-09 |
45 |
4-501.11 maintain equipment in good repair. observed damaged door gasket on reach-in freezer. |
| 2018-04-09 |
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 shleving in kitchen. observed stickers on unstacked containers stored as clean on the drying rack. |
| 2018-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2017-10-19 |
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 on high shelving surfaces in cooking area.observed sticker glue on containers on the drying rack. |
| 2017-10-19 |
41 |
3-304.12 in-use utensils, between-use storage - c obserevd knife stored on prep cooler between lids. |
| 2017-10-19 |
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 gyro meat cooling in walk-in cooler from previous day in deep containers w |
| 2017-10-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved unlabeled spray bottles of toxic cleaners. cdi by labeling. |
| 2017-10-19 |
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. -pobserved sliced gyro meat in walk-in cooler that was cooled from previous day at 50f. cdi by voluntary discard by pic. < |
| 2017-10-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobsevred handsink being used as a dump sink. cdi - pic instructed on proper use of hand sink. |
| 2017-10-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved employee handle raw hamburger, then change gloves without washing hands.cdi by pic instruction to employee, and employee washed hands before donning gloves. |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and sour cream at 56f on an ice bath in the front. cdi - placed back in the cooler. time as a public health control could be used for these products. |
| 2017-06-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed the pic was not certified. |
| 2017-06-14 |
13 |
3-304.15 (a) gloves, use limitation - p observed an employee rinsing off single use gloves instead of discarding them when soiled. cdi - discarded. |
| 2017-06-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili at 117f being reheated in an insufficient hot holding unit after an hour. cdi - rapidly reheated on the grill to 165f. |
| 2017-06-14 |
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 lettuce and chicken salad had a date mark that was not from when the product was originally prepared. for example the chicken for |
| 2017-06-14 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf4-202.16 nonfood-contact surfaces - c replace the mixer head and the chopper knob. mixer |
| 2017-06-14 |
39 |
4-901.12 wiping cloths, air drying location - c observed wiping cloths were stored on cutting boards. cdi - moved to sanitizer buckets. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning of non-food contact surfaces and equipment is needed. |
| 2017-06-14 |
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 chicken salad, rice, and lettuce were being cooled while tightly covered. |
| 2017-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed paint surface peeling on walk-in cooler racks. observed rusted shelving in walk-in cooler. |
| 2017-01-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor in dry storage closet. |
| 2017-01-10 |
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 handle stored in ice. |
| 2017-01-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed beverage cooler at pick-up counter without thermometer (milk inside). cdi add thermometer. |
| 2017-01-10 |
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 rice stored in preportioned packages in walk-in cooler during cooling proc |
| 2017-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on pans stored as clean. cdi by wash, rinse, and sanitize. |
| 2017-01-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee use bare hand to turn off water knob at handsink. cdi by using towel to turn off |
| 2016-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build up on roller stand grill is located on. clean. repeat. |
| 2016-08-12 |
45 |
4-501.11 maintain equipment in good repair. observed walk in shelving to be rusty and coating starting to peel off. new shelving has been ordered. repeat. - no points deducted. |
| 2016-08-12 |
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 freshly cut lettuce and melon cooing tightly covered in walk in cooler. c |
| 2016-08-12 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf certified pic not present during inspection. active food prep occuring. |
| 2016-06-13 |
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 employee cutting onions without gloves. employee stated onions were to be cooked, however cdi- voluntarily |
| 2016-06-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified pic present at start of inspection. repeat. |
| 2016-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk in cooler to be rusty. repeat. -pic is in the process of ordering new shelving. |
| 2016-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up of grease around grill. clean. |
| 2016-06-13 |
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 grout missing in some areas of kitchen including but not limited to in front o |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed walk in shelving to be rusty. repair or replace. repeat.gaskets repaired since last inspection. - improvement noted. |
| 2016-03-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee cutting vegetables and preparing food with wrist watch. remove. |
| 2016-03-31 |
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 pasta salad with date mark of 3/22. cdi- item was voluntarily discarded. pic stated he's going t |
| 2016-03-31 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed chef pick up utensil on floor and continue handling clean dishes. cdi- employee was stopped and instruction provided to wash hands and change gloves. |
| 2016-03-31 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed certified pic not present. |
| 2015-12-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink to be clogged upon arrival. pic stated facility dumps old ice bath water in that handsinks. cdi- handsink was drained and instruction provided to pic. |
| 2015-12-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed facility is not washing onions before use. cdi- through instruction with pic. |
| 2015-12-02 |
45 |
4-501.11 maintain equipment in good repair. observed racks in walk in to be rusty . repair or replace. repeat.observed split gaskets in 2 prep units and 1 low boy freezer. repair or replace. |
| 2015-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build up around cold drawers below grill. clean. |
| 2015-12-02 |
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 wall behind kitchen handsink to have dirt build |
| 2015-07-27 |
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 vent covers to have heavy build up of dust. pic |
| 2015-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in walk in to be rusty. pic stated shelving is in the process of being replaced. repair or replace. |
| 2015-07-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometers in facility to not be thin probed. provide thin probe thermometer. |
| 2015-07-27 |
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 rice and cut tomatoes, cooling in walk in cooler, tightly covered. cdi-ite |
| 2015-07-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 1 sanitizer bucket of quat sanitizer to be below 200 ppm. cdi- old sanitizer was replaced with sanitizer at correct concentration (200-400 ppm). |
| 2015-01-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink sitting directly on top of a stack of clean plastic containers. cdi- by removing and instructed pic to re-wash the containers. |
| 2015-01-20 |
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 observed the gravy cooling inside the walk in cooler with lid covering. food employ |
| 2015-01-20 |
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 gravy cooling inside the walk in cooler. food employees stated that the gravy started cooling at 9am. observed the gravy at |
| 2015-01-20 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.can wash tiled basin is in disrepair and observed a hole in the wall in between the can wash sink and the dishmachine. |
| 2015-01-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet/soiled wiping cloths stored on the cook line cutting boards or prep tables in between uses. |
| 2014-09-25 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a damaged and broken tiles inside the can wash. observed damaged can wash wall. |
| 2014-09-25 |
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 walk in cooler shelving, underside of heat lamps and inside the dishmachine. |
| 2014-09-25 |
37 |
3-303.12 storage or display of food in contact with water or ice - cobserved hard boiled eggs in contact with undrained ice inside a flip top cooler. |
| 2014-06-24 |
36 |
6-501.111 controlling pests - pfobserved a presence of flies in the kitchen. observed at least 5 on the cook line. facility is to contact pest control for additional pest control measures and maintain food products covered when not constantly in use. |
| 2014-06-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - crepair the broken tiles in the can wash. |
| 2014-06-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain equipment clean. observed minor build up behind the soda nozzles on one of the soda dispenser and inside the clean knife holder. |
| 2014-06-24 |
45 |
4-101.11 characteristics-materials for construction and repair - pfacility has some rusty shelving. |
| 2013-12-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed chicken tenders under heat lamp below 135f. cdi, product discarded. |
| 2013-12-19 |
45 |
4-101.11 characteristics-materials for construction and repair - p. observed rusted shelving throughout walk-in cooler. cdi, by verbal instruction to repair/replace. |
| 2013-12-19 |
47 |
4-602.13 nonfood contact surfaces - c. observed build-up on shelving and fan covers inside walk-in cooler. |
| 2013-12-19 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. observed broken baseboard tile around wall of can wash and inside can wash basin. |
| 2013-08-13 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methodsmaintain the facility in good repair. observed wall repair needed in between the dishmachine and the can wash. observed broken tiles in the can wash basin.6-501.12 cleaning, frequen |
| 2013-08-13 |
47 |
4-602.13 nonfood contact surfacesproperly clean all non food contact surfaces at a frequency to prevent accumulation of debris. observed build up on the undersides of the heat lamps, around the soda machine nozzles (nozzles properly cleaned), on the cook |
| 2013-01-17 |
21 |
date mark all rte/tcs foods as required by nc food code. observed large number of foods not being date labeled that are required by nc food code. rice; boiled eggs; cut lettuce etc. cdi- reviewed date marking with pic; corrected by instruction. |
| 2013-01-17 |
39 |
wet wiping cloths need to be kept in sanitizer per nc food code. observed wet wiping cloths being left on cutting boards and counters. cdi- corrected by instruction. |
| 2013-01-17 |
2 |
pic not aware of food code employee health policy. cdi- reviewed employee health policy with pic to review with employees. |
| 2013-01-17 |
53 |
can wash tiles need repair or replacing. broken tile baseboard by dish machine needs replacing. peeling and rusty ceiling vents on cook line need re-painting. |
| 2013-01-17 |
45 |
maintain all utensils and equipment in good repair. some racks in walk in cooler are peeling and exposing rust. gasket on reach in cooler across from grill is torn; needs replacing. |
| 2013-01-17 |
1 |
pic needs to be food safe certified by 1/1/14. |