| Violation Date |
Code |
Description |
| 2018-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.\observed a few wet stacked containers on the drying rack. |
| 2018-07-25 |
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. -pfobserved smoked wings stored in tubs in thick layer. containers had lids on and cont |
| 2018-07-25 |
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. -pobserved 2 containers of smoked wings in the walk-in cooler > 45f. wings began cooling process yesterday per pic. cdi- voluntary disca |
| 2018-07-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages stored on prep table and equipment.cdi by relocating beverages. |
| 2018-02-12 |
47 |
repeat violation 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 the walk in cooler shelves and the dry storage shelves. |
| 2018-02-12 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2018-02-12 |
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 greens, corn, mashed potatoes and baked beans above 45f in the walk in cooler. pic stated they were placed in there at nig |
| 2017-12-15 |
47 |
general comment 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 the gasket of the reach in cooler on the cook line. |
| 2017-12-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed 2 containers of raw chicken stored above raw pork in the walk in cooler. cdi - chicken was moved to the bottom shelf.3-302.11(a) separate unwashed produce from ready-to-eat foods. |
| 2017-12-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's unopened bag of chips sitting on a prep unit on the cook line. cdi - bag was removed. |
| 2017-07-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed servers working with food and utensils without wearing hair restraints. |
| 2017-07-03 |
33 |
3-501.13 use approved thawing methods. - observed chicken wings thawing in standing water. cdi - the cold faucet was turned on to thaw under running water. |
| 2017-07-03 |
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 tomatoes cooling in the prep top. explained that the prep top will only |
| 2017-02-13 |
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 the walk in cooler shelves. observed cleaning needed on the tracks of the sliding reach in cooler. cdi - tracks were cleaned du |
| 2017-02-13 |
45 |
i i general comment 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf can opener in use. discontinue use and replace with an nsf/ansi approved one. |
| 2017-02-13 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed one squeeze bottle of water without a labeled. cdi - bottle was labeled during inspection. |
| 2017-02-13 |
8 |
6-301.14 post a handwash sign at each handsink. - observed 2 handsinks without hand washing signs. cdi - signs were provided. |
| 2016-10-10 |
8 |
general comment 5-202.12 provide at least 100f water at handsinks.-pf - observed handsink by the back door only reaching 96f. repair to maintain at least 100f. cdi- sink was repaired during inspection and reached 110f. |
| 2016-10-10 |
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 a bartender grab a cherry with bare hands and place it in a customers drink. cdi - explained that gloves |
| 2016-10-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed menu missing the disclosure on the back of the menu. observed lunch special menu missing the disclosure |
| 2016-10-10 |
31 |
repeat violation 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 facility cooling cut tomatoes in the prep top on the co |
| 2016-10-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 4 servers handling food and portioning salad dressings without hair restraints. |
| 2016-06-21 |
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 large broken tile under bar dish machine. |
| 2016-06-21 |
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 cambro of buffalo flour not labeled. |
| 2016-06-21 |
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 a number of incidences of foods either actively cooling with improper coo |
| 2016-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish in fish prep cooler at 50-53 degrees, fish had been in cooler over 4 hrs was voluntarily disposed of by pic. observed cooked peppers taken from walk in to make pepper s |
| 2016-06-21 |
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 tcs seafood stock made with cooked onions and cooked garlic that had been cooling since last night (over 6 hrs) that was 4 |
| 2016-01-11 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood system clean. observed significant grease build up on hood system including the hood filters. needs cleaning. |
| 2016-01-11 |
42 |
|4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few flat pans stored tight stacked while still wet. |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked turkey portion in hot hold cabinet at 128, worker had just been chopping turkey and recently placed turkey back into hot box out of temperature. hot holding box is for h |
| 2015-07-27 |
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 some damage to wall by handwash sink and chem storage racks in dish area and h |
| 2015-07-27 |
45 |
4-501.11 maintain equipment in good repair. small prep cooler on cook line is down, not working. pic is in process of having cooler fixed and using working fridge unit until its fixed. dish storage rack in dish area is peeling, needs recoating or replacin |
| 2015-07-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. food expo observed wearing bracelets while garnishing plates. cdi- employee removed bracelets. |
| 2015-07-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish being thawed with running water right next to rte corn in adjacent compartment of 3 comp prep sink. corn potentially subject to raw fish contmination from food splashes. c |
| 2015-07-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink cup stored on steam table/ prep table. cdi- drink removed. |
| 2015-02-12 |
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 fried onion peels not time |
| 2015-02-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored over some single service cups and lids. cdi- glass cleaner moved from above single service items. |
| 2015-02-12 |
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 a couple loose baseboard tiles at door way to walk in bar cooler. |
| 2015-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed racks peeling in walk in bar cooler, needing recoating or replacing soon. |
| 2014-09-22 |
53 |
6-501.12 maintain physical facilities clean. observed dust build up on wall next to ice machine needing cleaning and some grease build up on hood needing cleaning soon. |
| 2014-09-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed butane torch stored above cambros of dry goods. cdi- butane torch stored in chemical storage area. |
| 2014-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon wedger stored as clean with some lemon rind stuck in blades. cdi- wedger re-cleaned. |
| 2014-04-30 |
53 |
6-501.11 maintain facility in good repair. observed missing baseboard tile in walk in freezer needing replacing. |
| 2014-04-30 |
45 |
4-501.11 maintain equipment in good repair. observed a few dry good storage racks that are peeling and need re-coating or replacing. |
| 2014-04-30 |
20 |
3-501.16 (a)(2)&(b) cold hold tcs foods at 45 or less. observed bleu cheese crumble cold holding in make table at 55 degreees. cdi- bleu cheese crumble placed inside reach in cooler to chill back to 45 or below. |
| 2014-03-13 |
8 |
6-301.14 all handwash sinks need handwash signs. bar handsink has no handwash sing. cdi- pic placed sign on sink. |
| 2014-03-13 |
6 |
2-301.14 employees need to wash hands and change gloves as required by nc food code. observed employee handling cell phone with gloves on, change gloves, but not wash hands between changing gloves. cdi- employee corrected, washed hands and changed gloves. |
| 2013-09-19 |
54 |
maintain hood vents clean. hood and hood vents need cleaning of grease build up. |
| 2013-09-19 |
53 |
maintain floors in good repair. observed tiles have been repaired in beer walk in but other recently broken floor tiles need repair. |
| 2013-09-19 |
37 |
protect food from contamination. observed un-covered speed rack of cooling food stored directly under fan units of walk in freezer subject to condensation leaks. cdi- food covered. |
| 2013-06-20 |
6 |
be sure to change both gloves when they become soiled and wash hands between glove changes. have all employees properly wash hands as required by food code. observed one employee handle raw hamburger; change one glove but potentially contaminate the other |
| 2013-06-20 |
8 |
all handsinks need handwash signs. bar handsink needs handwash sign. |
| 2013-06-20 |
23 |
observed consumer advisory disclosure not meeting all food code requirements; lacking description of burgers (cooked to order) see rule: (b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw o |
| 2013-06-20 |
39 |
store wet wiping cloths in sanitizer. observed a wet wiping cloth left on a counter. |
| 2013-03-25 |
21 |
date mark all required tcs/rte foods per nc food code. observed one tub of cooked corn on the cob from day before that had not been date marked. |
| 2013-03-25 |
20 |
cold hold foods at 45 or below. observed foods in drawer cooler all cold holding at 48-49 degrees. drawer thermometer reading 46. cdi- mgr. moved food to walk in cooler and called service for cooler. |
| 2013-03-25 |
8 |
observed bar handwash sink being used as a dump sink. handwash sinks need to be maintained for handwashing only. cdi- corrected by instruction. |
| 2013-03-25 |
22 |
observed fried onions being held with tilt/tphc procedures but no written procedures in place. cdi- gave pic tilt application to maintain on premises. |
| 2013-03-25 |
53 |
physical facilities shall be maintained in good repair.need to repair leak in dish area handsink. |
| 2013-03-25 |
42 |
air dry dishes and utensils. observed number of cups being tight stacked while still wet. |
| 2013-03-25 |
46 |
temperature guage does not function on bar dish machine; needs repair. |
| 2013-03-25 |
23 |
observed consumer advisory disclosure not meeting all food code requirements; lacking description of burgers (cooked to order) see rule:(b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oy |
| 2012-12-06 |
23 |
need to have approved consumer advisory for under cooked animal protein. cdi- reviewed approved consumer advisory methods with pic and must be in compliance by next inspection or deduction of points. |
| 2012-12-06 |
20 |
cold hold tcs foods at 45 or below. obs ribs cold holding in cooler drawer at 49 degrees and cole slaw just prepped and not chilled at 50 degrees in prep cooler. cdi- foods chilled to 45 and below in walk in cooler. |
| 2012-12-06 |
21 |
date mark all rte foods required by nc food code. obs american cheese (non exempt) not being date labeled. cdi- corrected by instruction. |
| 2012-12-06 |
37 |
protect food from sources of contamination. obs employee date labeling food with tape torn with employees mouth. cdi- corrected by instruction; food re-wrapped and re-dated. |
| 2012-12-06 |
13 |
store food by final cook temperature to prevent cross-contamination. obs raw ground turkey stored above raw pork ribs. cdi- food re-arranged by final cook temperature. |
| 2012-12-06 |
45 |
maintain equipment in good repair. obs gaskets on prep cooler repaired with duct tape. needs repair or replacing. |
| 2012-12-06 |
53 |
maintain floors walls and ceilings. obs damaged floor tile and baseboard tile in walk in beer cooler. repair or replace. |
| 2012-12-06 |
42 |
air dry all dishes and utensils; obs cups being tight stacked while still wet. |
| 2012-12-06 |
12 |
shellstock tags need to be stored in chronological order. obs shellstock tags not stored in order. cdi- corrected by instruction. |