| Violation Date |
Code |
Description |
| 2018-10-30 |
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 cleaning issues to physical facilities. (observe |
| 2018-10-30 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving throughout; surfaces between cooking equipment in need of general clean |
| 2018-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving inside walk-in cooler in need of replacing/repair; observed air condenser leak inside walk-in cooler causing water to drip in need of repair. |
| 2018-06-14 |
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 on walk-in cooler fan cover and on walk-in freezer floor. |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler to be holding foods above 45f. verification required to ensure cooler is capable of holding foods at 45f or below. |
| 2018-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with low sanitizer concentration below 50 ppm quat. pic stated sanitizer was from yesterday. ehs advised pic that sanitizer loses its concentration quickly and will |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk-in cooler holding foods above 45f. pic stated he was taking temperatures of all food items as they were coming out of the walk-in for a large catering around 12:30pm and it |
| 2018-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in three compartment sink being used to sanitize dishes to be too low. cdi: pic added more sanitizer to sink. |
| 2018-03-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed opened girl scout cookies on prep surface (not in use at time). properly store personal food/drinks. cdi-moved to bottom shelf. |
| 2018-03-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of degreaser7-201.11 store toxic materials to avoid contamination. -p observed degreaser bottle hanging on shelf with unprotected single s |
| 2018-03-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine guard and under guard with the beginning of pink residue. clean a little more frequently. |
| 2018-03-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed a splash guard is needed between prep sink and dirty side 3-comp drainboard. |
| 2018-03-02 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed grab n go cookie |
| 2017-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with quat at 50ppm. ensure sanitizer buckets are refilled often enough to maintain proper concentration. |
| 2017-12-21 |
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 portioned roast beef cooling in tightly wrapped plastic, blanched fries co |
| 2017-12-21 |
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 some confusion with date marking system. establishment freezes a good bit of food for later use. observed the need for facility to |
| 2017-12-21 |
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 blanched fries cooling in walk-in at 0.03 deg/min and roast beef at 0.06 deg/min. observed sliced turkey cooling in prep coo |
| 2017-12-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee transferring raw potato fries into gallon buckets to be stored in the walk-in cooler for later blanching. pic stated he thought it was okay t |
| 2017-08-23 |
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 under toaster. |
| 2017-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed opened box of chips stored right next to sanitizer bucket. cdi: sanitizer bucket moved. |
| 2017-08-23 |
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 spice shakers without labels. |
| 2017-05-01 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed sliced tomatoes, cut lettuce, cut melons, coleslaw, and potato salad all prepared today, cooling in prep coolers above |
| 2017-05-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two slices of mandarin oranges in hand sink upon arrival. pic stated oranges were tossed in sink after falling on the floor. trash was being taken out at the ti |
| 2017-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler #2 holding foods temperatures of 50f or higher. pic had turned cooler temperature up this morning to get rid of frost. cdi: all food items were moved to be held at p |
| 2017-05-01 |
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 violation- observed sliced tomatoes being cooled in open prep top coolers. |
| 2017-05-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes being stored outside of sanitizer on front line. ensure that wet wiping cloths are stored in sanitizer between uses. it was suggested by ehs to pic that cloths be |
| 2017-05-01 |
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 corned beef opened on 4/27 being stored in walk-in cooler at 45f. all foods held below 41f can b |
| 2017-01-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of undiluted bleach in bottle sprayer with no label. observed degreaser in bottle with unclear labeling. cdi: items properly labeled. |
| 2017-01-05 |
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 line cook handline rolls with bare hand. cdi: employee corrected during inspection. |
| 2017-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clean fry containers with service side down on top of cardboard. pic directed to use something easily cleanable to line the shelf. |
| 2017-01-05 |
37 |
-3-307.11 protect food from contamination sources not specifically noted by code. observed washed strawberries and washed apple on line that were placed back into the original container and still had the sticker on it. cdi: employee directed to not reuse |
| 2017-01-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic with large wristwatch on during food preparation. cdi: watch removed from pic wrist. |
| 2017-01-05 |
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 peppers cooling on counter top at beginning of inspection below 135f, but |
| 2017-01-05 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed plastic kitchen fork that had been washed, rinsed, and sanitized stored as clean. cdi: item discarded. |
| 2017-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed potato cutter with wood chipping off of it. pic directed to repair the board it was on or replace it.4-502.11(a) maintain utensils in good repair. observed handles of frying pans to be severely damaged |
| 2017-01-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some parts of frp that are not easily cleanable. observed missing ceiling tiles in kitchen above walk in cooler. 6-501.11 f |
| 2017-01-05 |
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 yellow buckets used for fries stored directly on floor under prep sink. cdi: crate obtained and buckets placed on it. |
| 2016-08-24 |
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 in walk in cooling in too large of volume container. cdi moved |
| 2016-08-24 |
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 chicken in walk in cooling at insufficent rate to meet time parameters. cdi changed cooling method. |
| 2016-05-24 |
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 chicken salad, brie, au jus, and feta cheese between 41-45 degrees held greater than 4 days |
| 2016-05-24 |
54 |
6-303.11 the light intensity shall be : at least 50 foot candles where an employee is working with food. observed front prep area not to be at least 50 foot candles. -0 points- |
| 2016-05-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets less than 200 ppm available qac cdi refilled buckets . |
| 2016-02-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed back handwash does not have handwash sign. cdi provided handwash sign. -0 points- |
| 2016-02-12 |
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 chicken and chicken broth cooling in closed 3 gallon buckets . cdi move |
| 2016-02-12 |
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 oils and spices in grill area unlabeled. cdi all products labeled. -0 points- |
| 2016-02-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer being used in three compartment sink during active dishwashing was less than 100 ppm qac. cdi drained vat and remixed sanitzer to proper strength a |
| 2016-02-12 |
45 |
4-502.11(a) maintain equipment in good repair. observed lower prep unit gaskets in need of replacement on three doors . |
| 2016-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-12 |
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 missing ceiling tiles pic states they were broken during repair and have been |
| 2015-11-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. repeat. |
| 2015-11-18 |
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. observed mushrooms that were held o |
| 2015-11-18 |
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 foods that came from the freezer that did not show the date it was thawed. cdi items re-labeled |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 52f and holding foods at 49f and above. pic stated unit went out during lunch period. cdi items from sent to walk in to cool down. verification required. repeat. |
| 2015-11-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with pink debris. |
| 2015-11-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of walk in units and continue food prep. cdi hands washed gloves changed. |
| 2015-08-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pic shall be able to enusure proper temperatures are maintained in prep unit and ensure proper training on final cook temperatures for raw animal foods. |
| 2015-08-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer in 3 comp sink, that was actively used, below 50ppm. cdi more bleach added. observed two quat sanitizer buckets below at 50ppm and manufacturer states quat is active at 150-400 |
| 2015-08-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed chicken and steak that was fully cooked, according to employee, at 154-160f and 132-140f consecutively. cdi items cook |
| 2015-08-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cooked peppers stored in hot unit at 100-120f. cdi items reheated for hot holding. |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 50f and holding foods at 49f and up. most items in prep unit were prepared this morning. tcs items left over night discarded. verification required. ice bath used |
| 2015-08-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees engaging in food prep without hair restraints. |
| 2015-04-01 |
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 italien sauge that was not dated. cdi item dated. 3-501.18 discard the food requiring date labels once time/temperature window has |
| 2015-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed reach in unit at 50f holding non uht creamers, butter, and cream cheese above 45f. cdi items left overnight discarded and other items placed in cooler until unit fixed. verific |
| 2015-04-01 |
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 recontaminate their hands by turning off the faucet w |
| 2014-12-30 |
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 ice scoop handle stored in ice machine. |
| 2014-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of tea stored on the floor in walk in unit. 6-404.11 designate a separate area for items that are not for use and are bein |
| 2014-09-05 |
13 |
3-304.15 (a) gloves, use limitation - p. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee going in and out of cooler and reach in unit using and continue prep with same gloves. cdi hands wa |
| 2014-09-05 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-09-05 |
31 |
3-501.15 cooling methods - pf. 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 blanch fries sitting out at 110-115f for a |
| 2014-09-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. do not overstack foods in prep units or food will not maintain t |
| 2014-09-05 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on counter in kitchen and near front line. repeat. |
| 2014-09-05 |
34 |
4-204-112 temperature measuring devices-functionality. 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in center pep unit. |
| 2014-05-15 |
39 |
3-304.14 wiping cloths, use limitation - c. wet eiping cloths shall be stored in a chemical sanitizer or away to be laundered when not in use. observed a wet cloth underneath a cutting board. |
| 2014-05-15 |
31 |
3-501.15 cooling methods - pf. foods that are cooling shall be left uncovered, separated into smaller portions, placed in shallow metal containers to facilitate cooling. observed blanched fries in deep metal containers covered in cooler, and sandwhich, pa |
| 2014-05-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for 24 hours or more shall be dated with the time food prepared or open. foods that are 41f or belo |
| 2014-05-15 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135-70f in 2 hours, and 70-45f or below in 4 hours. observed 6 deep metal containers with blanched fries made in the facility the previous day at 47-52f. cdi items discarded. |
| 2014-05-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed 2 soda nozzles and one plastic container soiled with food debris. cdi items moved to sink for cl |
| 2013-11-01 |
42 |
4-901.11 equipment and utensils, air-drying required. facility must air dry, not towel dry. observed drying set up with paper towels. |
| 2013-11-01 |
17 |
3-403.11 reheating for hot holding. observed cooled chili/soup being reheated in a small tabletop holding unit. these foods need to be reheated rapidly on the stove to 165f within 2 hours. they appeared to be slowly heating as they had not yet reached |
| 2013-06-13 |
4 |
an employee drink was sitting on top of the canned goods. removed. cdi. |
| 2013-06-13 |
8 |
provide signs directing employees to wash their hands at all hand sinks. kitchen hand sink sink did not have a sign. |
| 2013-06-13 |
14 |
the in use sanitizer buckets in the front measured 0 ppm. cdi. remade at 200 ppm quat. cdi. |
| 2013-06-13 |
21 |
some date marking was evident; however items from previous days such as blanched fries were not date marked. food may be held for 4 days between 41-45f as the coolers at this facility are holding. food will be required to held at 41f or below starting i |
| 2013-06-13 |
31 |
use approved cooling methods; such as shallow and uncovered pans in a refrigerator to cool phf foods. observed blanched dries being cooked on a cart at ambient temperature. cdi. |
| 2013-06-13 |
45 |
facility is reusing formed chili buckets for a variety of use including other foods and chemicals. these are not durable or approved for reuse. discontinue. |
| 2013-06-13 |
26 |
stock containers of chemicals shall have legible manufactures label. observed other containers without manufactures labels being used for bulk storage of chemicals. cdi. |
| 2012-11-08 |
2 |
facility must have an employee health policy and inform their employees of their responsibilities under this policy. cdi by instruction. |
| 2012-11-08 |
39 |
observed wiping cloths stored on cutting boards and equipment. the new rules require these be stored in santizer between uses. |
| 2012-11-08 |
31 |
observed 4 large containers of blanched fries at 75-97f in the walk-in stacked together with lids. use appropriate cooling methods to ensure quick cooling. cdi. |
| 2012-11-08 |
26 |
label all chemical containers as to their contents. do not mix chemicals in food prep areas. observed the facility had a bottle of bleach without a label. also observed sanitizer was mixed from quat concentrate over the food prep sink. |
| 2012-11-08 |
23 |
if the facility is willing to provide customers with hamburgers cooked to less than 155f; then a consumer advisory that meets the nc rules is required. cdi by instruction. |
| 2012-11-08 |
21 |
facility must date mark ready to eat tcs food as required by the rules such as deli meat and dressings that require refrigeration for safety. cdi by instruction. |
| 2012-11-08 |
20 |
observed cut lettuce at 55f in the cold hold make unit. under new regulations; cut leafy greens are considered tcs (time/temperature control for safety foods.) cdi. |
| 2012-11-08 |
19 |
do not allow food to sit out of temperature unless the food is being worked with or using time as a public health control. observed blanched fries sitting out at 90f. time as a public health control was suggested and explained. cdi by instruction. |
| 2012-11-08 |
6 |
observed employees putting on gloves without washing their hands coming from unknown tasks and handling chemicals and then putting on gloves to handle food without washing their hands. cdi. also; handling the corner of the hamburger patties between hamb |
| 2012-11-08 |
1 |
person in charge is not certified an ansi accredited class as required by the rules. cdi by instruction. point deduction begins 2014. |