| Violation Date |
Code |
Description |
| 2018-09-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between the tile in the kitchen. advised to repair. |
| 2018-09-25 |
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 tomato and thai noodle not cooling properly; both products are almost out of |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in the temperature danger zone. refer to temperature chart. cdi - relocated fries to the walkin cooler for a proper cooling procedure. relocated the 3 |
| 2018-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potato in the temperature danger zone. refer to temperature chart. cdi - turned up hot holding well. advised to keep food at 135f and above. product currently at proper temper |
| 2018-02-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing inbetween tile by the front grill. advised to repair. 6-501.11 floors, walls, and ceilings including the att |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on storage rack. advised to not wet stack items. |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the temperatre danger zone. refer to temperature chart. cdi - pulled items to cool down. educated that after preparation, cool down rapidly in walkin cooler, use the |
| 2017-08-25 |
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 recontamina |
| 2017-08-25 |
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 limes that will not be heat treated and given to cu |
| 2017-08-25 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsinks throughout facility that is being used to fill up water in containers and used as storage for other items at the bar. cdi - removed items at handsink and educated th |
| 2017-08-25 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw crab above ready to eat salmon in a pull out drawer. cdi - educated to not store raw proteins above ready to eat product. food employee switched the containers to prevent c |
| 2017-08-25 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed back handsink cold water not working. advised to repair handsink. |
| 2017-08-25 |
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 rusted trim in the dish pit area. advsied to replace. |
| 2017-08-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies throughout the kitchen. flies did not contaminate ready to eat foods. advised to continue pest control. |
| 2017-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed products in the prep units out of temperature. observed products in the walkin cooler out of temperature. refer to temperature chart. cdi - educated about pro |
| 2017-02-13 |
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 metal trimming around dishpit hood and ceiling tiles rusted. pic states that |
| 2017-02-13 |
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 prepared in the morning and then being directly placed into prep units |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from tracks of ice machine. |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in cold hold prep units above 45f due to being left out on counter too long before placing in unit. cdi-all items taken to walk in cooler to chill rapidly. |
| 2016-02-29 |
45 |
4-501.11 maintain equipment in good repair. observed ice cream freezer lid in need of repair. |
| 2016-02-29 |
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 chilll sticks stored in direct contact with shelving of ice cream freez |
| 2016-02-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers preparing soup for customers without any hair restraints. observed hair pulled away from face on all serve |
| 2016-02-29 |
37 |
3-304.14 linens and napkins may not be in contact with food. observed damp linens stored in direct contact with cleaned artichokes. |
| 2016-02-29 |
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 cooked and partially cooled corn being divided into smaller portions and p |
| 2016-02-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. pf observed build up in interior of ice machine. observed a bin of re-usable dishes stored clean with food debris. pic stated dishes are not used at the moment and |
| 2015-08-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed items stored in hand sink at bar. cdi-items removed. |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in open cold prep line above 45f due to being overfilled in pans. all items out of temperature taken to walk in cooler to cool down. |
| 2015-08-03 |
26 |
hare 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer labeled windex. cdi-item discarded. |
| 2015-08-03 |
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 improper cooling methods. observed chicken tortilla soup cooling in deep |
| 2015-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-08-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees/servers preparing food such as soups etc without a hair restraint. |
| 2015-08-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. |
| 2015-08-03 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed washed avocados cut through sticker remaining on rind. remove stickers prior to washing. |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates at dish area stored with food debris and metal pans stored with sicker/label residue remaining. cdi - cleaning process started. |
| 2015-01-15 |
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 foods including deli ham and turkey and ribs in walk-in cooler and corn in grill cooler not date marked. cdi - items date mar |
| 2015-01-15 |
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 some prepped items being stored in top prep cooler before cooling down to |
| 2015-01-15 |
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 several shaker containers of seasonings and squeeze bottiles unlabeled. |
| 2015-01-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a metal pan of food being prepared over top of open trash can. (food pan relocated). |
| 2015-01-15 |
54 |
|6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats and purses stored in various areas next to single service items in storage room.****investigated complaint request number |
| 2015-01-15 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on cooler drawers throughout kitchen. |
| 2015-01-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat test strips available for use. cdi - by instruction to purchase. |
| 2015-01-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed some sanitizer buckets stored on the floor. (removed off of the floor). |
| 2014-08-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed metal pans wet stacked on dish shelf - repeat4-903.11 (a), (b) and (d) properly store clean equipment and utensils. - c observed pans stored with date label residue remaining. |
| 2014-08-07 |
39 |
3-304.14 store sanitizer buckets with wiping cloths off of the floor.- c observed quat sanitizer buckets on the floor. |
| 2014-08-07 |
36 |
6-501.111 maintain facility free of insects, rodents and other pests. - pf observed numerous flies throughout facility. person in charge informed me that delivery man left door propped open this morning during delivery. observed fly fan and light working |
| 2014-08-07 |
21 |
3-501.17 ensure all ready-to-eat potentially hazardous food (time/temperature control for safety food) are properly date marked. - pf. observed some portioned items in grill cooler and prep cooler on main line not dated. observed only day dots on some of |
| 2014-08-07 |
20 |
3-501.16 (a)(2) and (b) maintain potentially hazardous food (time/temperature control for safety food) for cold holding at 45f/below.- p observed several items (see temperature chart) in one of the prep units and reach-in on main cook line > 45f. cdi - m |
| 2014-02-10 |
14 |
4-601.11 (a) ensure equipment food contact surfaces and utensil are clean to sight and touch. observed two vegetable choppers stored as clean on shelf under prep table with food debris remaining. cdi by taking to dish machine area to be cleaned. |
| 2014-02-10 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety and ready-to-eat are properly date marked. observed several food items not dated properly. observed only day dots present. cdi, new date marking system being set up during inspection. |
| 2014-02-10 |
39 |
3-304.14 wet wiping cloths stored in chemical sanitizer must be stored off the floor. observed several chemical buckets stored on the floor on cook line. |
| 2014-02-10 |
48 |
5-103.11 hot and cold water with adequate pressure must be maintained at all fixtures. observed hot and cold water at bar handsink coming out in a trickle. not enough pressure to properly wash hands. cdi, handsink being repaired during inspection; mainten |
| 2014-02-10 |
42 |
4-901.11 air-dry equipment and utensils before stacking. observed a few pans stacked wet on shelf. improvement noted on air drying overall. |
| 2013-10-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed au jus stored in steam well at front and rice for soup stored at service line below 135f. cdi, steam well turned up to reheat products. |
| 2013-10-29 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. observed handsink at back prep area used as storage. observed equipment stored inside.6-301.12 hand drying provision. observed no paper towels for handsink at back prep area. cdi, towels provide |
| 2013-10-29 |
4 |
2-401.11 eating, drinking, or using tobacco. observed bottled employee beverage on prep table at back of kitchen and another drink on top of flip top cooler at front of ktichen. cdi, drinks were relocated. |
| 2013-10-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed plates stored on table in front of walk-in cooler with food debris remaining. cdi, plates taken back to dish area to be washed and sanitized again. |
| 2013-10-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed items including cherry tomatoes, diced boiled eggs, ranch dressing, salad mix above 45f in one of the flip top prep coolers on co |
| 2013-10-29 |
39 |
3-304.14 wiping cloths, use limitation. observed sanitizer buckets with wiping cloths in them stored on the floor. these buckets were moved off the floor during inspection. |
| 2013-10-29 |
31 |
3-501.15 cooling methods. observed a container of brown rice and quinoa cooling in walk-in and red bean soup cooling in ice bath at back with lids on. cdi, advised on proper cooling methods; products were left to vent. |
| 2013-10-29 |
42 |
4-901.11 equipment and utensils, air-drying required. observed several plates, plastic containers, sheet pans, and metal pans stacked wet throughout kitchen. |
| 2013-10-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed a couple of items with just the day marked. advised to write date on food products as well. cdi, by instruction. |
| 2013-01-11 |
6 |
wash hands as often as necessary to remove contamination. wash hands immediately prior to donning gloves. wash hands after touching exposed skin/body parts. observed employee beginning glove donning process without firswt washing hands. observed emplo |
| 2013-01-11 |
47 |
provide adequate cleaning of surfaces to preclude residue or debris build-up. observed need to clean surfaces adjacent and above bar ice storage bin. provide better cleaning of surfaces at walk-in window and handwash next to grill. clean wire sheving w |
| 2013-01-11 |
42 |
always stored cleaned utensils in clean locations not exposed to contamination. observed clean side of ware washing station in need of cleaning. observed utensils and lids stored in containers with residue and debris. do not stores employee's used face |
| 2013-01-11 |
39 |
wiping clothes shall be stored in approved sanitizer between use. wiping cloth storage buckets must be stored off floor. observed sanitizer in two buckets with clothes did not measure at least 150ppm quat ammonia (chemical label instructions). advised. |
| 2013-01-11 |
13 |
advised manager about glove use limitiations. gloves are used for one task only; such as working with ready-to-eat foods; used for no other purpose and discarded when soiled; or whewn interruptions occur in operation. observed gloves used for multiple a |
| 2013-01-11 |
13 |
protect unpackaged/uncovered foods during operations. in walk-in; observed foods uncovered and stored underneath shelves with residue/debris or underneat cardboard shipping boxes. cdi. |
| 2013-01-11 |
2 |
facility shall provide an employee health policy in compliance with 2-201.11 of nc food code. employees shall be fully informed of all aspects of policy requirements. rehs provided written guidance/ sample handout. corrected by instruction. |