| Violation Date |
Code |
Description |
| 2017-09-19 |
53 |
repeat violation 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 floor tiles by the kettle in the bagel area; missin |
| 2017-09-19 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler door and 2 doors on the prep units under the bagels. replace gaskets. |
| 2017-09-19 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-09-19 |
41 |
general comment 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 cutting board stored behind the faucet of the prep s |
| 2017-09-19 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm. cdi - new sanitizer was provided at the proper concentration. |
| 2017-09-19 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 2 employees working with food without hair restraints. |
| 2017-09-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bucket stored on a prep table. cdi - bucket was moved below the table. |
| 2017-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a prep table. cdi - drink was removed. |
| 2017-03-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shell eggs stored above cream cheese and beverages in the walk in cooler. cdi: eggs were relocated to the bottom shelf of the walk in cooler. |
| 2017-03-20 |
31 |
3-501.15 cooling methods - pf observed that foods for the prep line (tomatoes and cheese) were not cooled prior to being placed in the prep unit after being prepped at room temperature. cdi: tomatoes and cheese were relocated to under counter cooler for p |
| 2017-03-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working at food prep line without a hair restraint and another employee working in the back of kitchen wi |
| 2017-03-20 |
43 |
gc 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups behind register with lip contact surface uncovered. keep lip of single service cups covered. |
| 2017-03-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. oberved that facility had no certified food protection managers on site at the time of inspection. pic stated that he wopuld be taking the class soon. |
| 2017-03-20 |
52 |
gc 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed that shared dumpster was missing it's drain plug. replace drain plug. |
| 2017-03-20 |
53 |
gc 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 floor tiles near kettle that were holding water, as well as missing |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed split/torn gaskets in doors of under counter coolers in back of facility and in door of walk in cooler. repeat. replace damaged gaskets. |
| 2016-08-23 |
53 |
general comment 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 floor tiles by the kettle collecting water. replace |
| 2016-08-23 |
45 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed split gaskets on a prep unit and the walk in cooler. replace gaskets. |
| 2016-08-23 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls stacked wet. |
| 2016-08-23 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed all employees engage in food prep without hair restraints. |
| 2016-08-23 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed containers with sticker residue. observed 2 containers with food debris on them stored as clean. observed food debris on the slicer |
| 2016-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans with stickers and sticker residue stuck to them. cdi- dishes placed in sink to have sitckers cleaned off.4-602.11 clean the equipmen |
| 2016-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs real butter stored above make table not cold holding, at 66 degrees. real butter must be stored under temperature control or stored with tphc. cdi- pic will use tphc for but |
| 2016-03-07 |
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 some grilled chicken in reach in cooler and some cream cheese in walk in cooler that were both |
| 2016-03-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed main prep worker not wearing hair restraint while food handling. |
| 2016-03-07 |
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 a few baseboard tiles in hall by office and at can wash that were damaged and |
| 2016-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed merry chef oven table that has some damage, needs repair or replacing. |
| 2016-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans tightly stacked while still wet. |
| 2015-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on single service shelf above single service cups. cdi- drinks removed. |
| 2015-06-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2015-06-19 |
14 |
4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed mini kettle not cleaned since last used yesterday with build up inside. cdi- kettle cleaned. |
| 2015-06-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed soup reheating in steam warmer at 85 degrees 1 hr after heating began. facility does not have other equipment for reheating soups so use frequent sti |
| 2015-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed muenster cheese at 50 degrees on make table, appeared stacked above chill line. cdi- cheese removed and switched out. |
| 2015-06-19 |
53 |
6-501.11 maintain floors, walls, and ceilings in good repair. observed chipped, broken, or missing baseboard tiles near office, in restroom hallway, and near handwash sink at bagel kettle.observed gaps between baseboard tile at can wash that needs caulkin |
| 2014-11-25 |
53 |
6-501.11 maintain floors, walls, and ceilings in good repair. observed chipped and broken baseboard tiles near office and can-wash that need repair. observed gaps between baseboard tile and frp that needs caulking.general comment: facility offers cooked j |
| 2014-11-25 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed some reach in cooler racks peeling, exposing rust, needing replacing soon. cutting board observed very stained, not able to get clean, needs replacing. |
| 2014-11-25 |
35 |
i 3-302.12 label dry goods. observed various dry goods, seeds, bagel toppings, etc at bagel cooking area that need to be labeled. |
| 2014-11-25 |
21 |
3-501.17 date mark rte/tcs foods refrigerated more than 24 hrs. observed ham and turkey stored in prep cooler for 2 days that were not date marked. cdi- food properly dated. |
| 2014-05-08 |
53 |
6-501.11 maintain floors, walls, and ceilings in good repair. observed chipped and broken baseboard tiles near office and can-wash that need repair. observed gaps between baseboard tile and frp that needs caulking. |
| 2014-05-08 |
35 |
3-302.12 label dry goods. observed various dry goods, seeds, bagel toppings, etc at bagel cooking area that need to be labeled. |
| 2014-05-08 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hrs per nc food code. observed in-consistent date marking system with some foods marked with date of prep, some foods marked with date of expiration. cdi- pic will use use consistent |
| 2014-05-08 |
14 |
4-601.11 (a) maintain food contact surfaces clean. observed drink machine ice bin and ice machine with build up inside and on ice chute. cdi- bin and machine cleaned and sanitized during inspection. |
| 2013-12-03 |
2 |
pic has verbal health policy that does not meet all requirements of food code. gave pic copy of food code health policy to review with employees. |
| 2013-12-03 |
14 |
maintain ice machines clean. observed some build up around ice chute. cdi- ice disposed of, ice machine cleaned, recommend placing ice machine on more frequent cleaning schedule. |
| 2013-12-03 |
35 |
prepackaged foods in grab and go situations need to be propelry labeled according to 3-601.11 (5) standards of identity. observed grab and go pre-packaged cakes and cookies without necessary labeling. remove from grab and go or include necessary labeling |
| 2013-12-03 |
21 |
properly date mark all required tcs/rte foods refrigeratged more than 24 hrs, per nc food code. observed date required cream cheeses being date marked for more than 7 days which could lead to keeping food more than the allowable 7 day shelf life. cdi- foo |
| 2013-12-03 |
45 |
maintain equipment in good repair. observed duct tape used to repair ice machine door. have replaced or repaired, duct tape is not a cleanable surface. |
| 2013-12-03 |
53 |
maintain floors, walls, and ceilings in good repair. observed a numbert of missing baseboard tiles around can wash and office area. observed broken frp corner piece near office, observed missing receptacle wall plate in prep area. |
| 2013-12-03 |
36 |
maintain facility free of pests. observed fruit flies in can wash area. pic showed invoice for pest management, pest company regularly treats facility. continue efforts to control fly problem. |
| 2013-06-04 |
42 |
allow dishes to air dry. observed a few dishes tight stacked while still wet. |
| 2013-06-04 |
39 |
wet wiping cloths being left on counter; need to be stored in sanitizer. |
| 2013-06-04 |
20 |
cold hold tcs foods at 45 or below. observed butter that is constantly left out at room temperature. butter is a tcs that must be stored under temperature control. cdi- butter disposed of. |
| 2013-06-04 |
17 |
observed commercial soups being re-heated in steam table observed at 122-128 1.5 hrs since reheating began. reheat foods to proper temperature within a 2 hr time limit. rte commercially prepared foods can be heated to 135 min and then properly hot held at |
| 2013-06-04 |
4 |
store employee drinks below food or food contact surfaces to prevent contamination. employee drink stored on working coutner. |
| 2013-06-04 |
2 |
employee un-knowledgeable of food code health policy. cdi- gave pic copy of health policy to review with employees. |
| 2013-06-04 |
1 |
pic will need proof of having been food safety certified by 1/1/14. |
| 2012-11-21 |
17 |
obs. egg patty hot holding at 119; had not initially been heated to 135 or above to ensure it will properly hot hold. properly heat processed foods to 135 or more for hot hodling at 135 or more. cdi-eggs reheated to 165 and properly hot held. |
| 2012-11-21 |
53 |
obs a few baseboard tiles that need repair by can wash. |
| 2012-11-21 |
39 |
wet wiping cloths being left on counter; need to be stored in sanitizer. |
| 2012-11-21 |
26 |
glass cleaner mis-labeled as sanitizer. properly label all toxic substances. cdi-bottle removed. |
| 2012-11-21 |
20 |
obs. butter kept at room temp. butter is a tcs that needs to be cold held at 45 or below or held using tilt/tphc approved methods. cdi-butter will be held cold until tilt/tphc methods are in place. |
| 2012-11-21 |
14 |
observed soup cauldron that is dirty and has not been cleaned for a few days; equipment is rarely used. nc food code requires all food contact surfaces to be cleaned within 4 hrs after first use. cdi-cauldron cleaned and sanitized. |