| Violation Date |
Code |
Description |
| 2018-11-20 |
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. -pf observed fryer basket with a few broken metal spokes, needing replacing. cdi- pic replaced |
| 2018-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans just washed and tight stacked, need to let dishes air dry before tight stacking. |
| 2018-11-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed a cook in kitchen preparing a salad while not wearing a hat or hair net. cdi- worker put on a hair net. |
| 2018-11-20 |
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 raw cut cabbage cooling from ambient prep at 65 degrees for 30 min. in ver |
| 2018-11-20 |
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 a tcs vineger cooked veg medley held for two days at time that is not being date marked. cdi- pic date marked the tcs food. |
| 2018-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above leafy greens and raw eggs stored above rte sauce in wic. cdi- pic arranged foods to be stored by final cook temperature. |
| 2018-05-29 |
45 |
4-501.11 maintain equipment in good repair. observed a couple racks badly rusting in walk in cooler. |
| 2018-05-29 |
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 chicken cooling in deep container with plastic wrap covering. cdi- |
| 2018-05-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle of degreaser and one container of dish soap not labeled. cdi- items labeled. |
| 2018-05-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of cooked cabbage and a pan of rice hot holding at 126-130 degrees in hot box. cdi- cabbage voluntarily disposed of by pic, rice reheated in microwave above 165 for hot h |
| 2017-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken and curry goat on cooling rack < 135f. cdi- food items moved to walk-in cooler to complete cooling process.observed food items cooled to 70f within 2 hours. |
| 2017-12-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved wiping wiping cloth bucket containing solution testing > 200ppm chlorine.cdi - diluted and test at 100ppm. |
| 2017-12-18 |
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 jerk sauce cooling in large pot. cdi by seperating sauce out into more shal |
| 2017-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bags of unwashed cabbage on the floor of walk-in cooler. |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet tight-stacked pans. |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed front of walk-in cooler rusting. |
| 2017-12-18 |
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 mold growth on wall behind dish machine and pre-w |
| 2017-09-27 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing on prep surface. cdi placed under running water. |
| 2017-09-27 |
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. -pfobsevred beans stored in deep container cooling in walk-in cooler. cdi removed beans |
| 2017-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several pans of food on storage rack < 135f. pic stated that foods were going to be placed in walk-in cooler. cdi pans of food moved to walk-in freezer and walk-in cooler. |
| 2017-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on can opener blade. cdi by wash, rinse, and sanitize.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid c |
| 2017-09-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-06-14 |
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 2-301.15 only wash hands in handwashing sink.-pf observed employee wa |
| 2017-06-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed tubs of raw chicken and raw oxtails stored above bags of cabbage heads in walk in cooler. cdi - cabbage moved away from raw meats.3-302.11(a) separate unwashed produce from ready- |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed can opener not actively in use but stored heavily soiled. cdi - removed and taken apart to be washed, rinsed, and sanitized. |
| 2017-06-14 |
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 many pans of hot food cooling in walk in cooler. all had been placed into shallow pans and covered with vented plastic wrap |
| 2017-06-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held. -pf. observed no date marking on cooked foods and cut cabbage. all had been prepared today but most had been placed into walk in cooler for storage. cdi - had p |
| 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. observed heavy soil and drips on shelving used to hold dry goods and some soil on racks used to hold clean pans. . |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table during entire inspection. repeat. |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed a few peeling and rusting cooler racks. |
| 2017-06-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster and recycling bin with open or missing lids. observed one door open on side of dumpster. |
| 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 most cooling foods were in shallow pans with vented plastic wrap on top bu |
| 2016-12-19 |
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 baseboard coming loose from base of walk-in cooler. repair rusted out section |
| 2016-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debri |
| 2016-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken cooling on rack < 135f. cdi by moving chicken to walk-in cooler to complete cooling process. |
| 2016-12-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certified pic arrived in middle of inspection. |
| 2016-09-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed the dish machine not sanitizing. cdi - maintenance has been contacted and facility has set up bleach in the 3 comp sink to sanitize in the mean time. verification required 9/10/2016 |
| 2016-09-01 |
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 cooked cabbage at 83f (1:50 pm) in the walk in cooler. pic stated it was cooked at 10:45 am cdi - pic voluntarily discard |
| 2016-09-01 |
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 - observed several items cooling covered in saran wrap. cdi - explained proper coo |
| 2016-09-01 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-09-01 |
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 baseboard peeling off under the walk in cooler door and rust |
| 2016-06-24 |
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 vinyl baseboard separating from outside wall of walk in cooler with rust under |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed a few racks in walk ins that are peeling and showing rust, need replacing orrecoating soon. |
| 2016-06-24 |
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 salt cod fish stored in tightly wrapped pan cooling in walk in cooler and |
| 2016-06-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed empoyee store bottle drink on prep table next to cutting board for vegetables. cdi- drink removed. |
| 2016-01-27 |
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 actively cooling pan of stewed chicken in walk in cooler that was tightly |
| 2016-01-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 0 ppm. pic could not get machine to properly prime for sanitizing. will follow up within 10 days to see that machine is properly sanitizin |
| 2016-01-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chopped chicken stored in warmer cabinet at 65 degrees, pic said they had just recently chopped the chicken. need to reheat foods that lose temp during prep for proper hot hold |
| 2016-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed a few racks in walk ins that are peeling and showing rust, need replacing or recoating soon. |
| 2015-09-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed spray arm on pre wash sink with a very bad leak, needs repair asap. |
| 2015-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans tight stacked while still wet. |
| 2015-09-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer above 200 ppm in sanitizer bucket. cdi- sanitizer diluted to proper strength. |
| 2015-09-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed ox tails hot holding at 120 in steam table. appears partially cooled ox tails were placed on steam table for hot holding. cdi- ox tails reheated to 165 for hot holding at 135 |
| 2015-09-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic can only provide a food handlerserv safe certification not the required food safety mgr. pic said instructor issued the wrong certificate. if pic can provide cor |
| 2015-04-02 |
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 several holes in frp board behind pre-wash sink in dish area, needs repair. to |
| 2015-04-02 |
14 |
. 4-501.114 maintain sanitizer at correct concentrations, chlorine sanitizer at 50-200 ppm. -p observed dish machine reading 0 ppm. chlorine sanitizer had run out and there was no back up chemical sanitizer available. cdi- machine connected to pure bleach |
| 2015-04-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at ktichen hands sink. cdi- soap placed at sink. |
| 2015-04-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic can only provide a food handlerserv safe certification not the required food safety mgr. pic said instructor issued the wrong certificate. if pic can provide cor |
| 2015-01-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic can only provide a food handler serv safe certification not the required food safety mgr. pic said instructor issued the wrong certificate. if pic can provide co |
| 2015-01-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of bleach water. cdi- bottle disposed of. |
| 2015-01-06 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed broken baseboard tile next to dish machine and by back door. |
| 2014-09-25 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed broken baseboard tile next to dish machine. observed wood damage on wood panel attached to wall above 3 comp sink. needs repair or replacing.general comment: present pic cou |
| 2014-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed racks in walk in freezer peeling, needing replacing or re-coating soon. |
| 2014-09-25 |
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 in use utensils stored in water in hot holding pot at 122 degrees. cdi- |
| 2014-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths not stored in sanitizer between uses. |
| 2014-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large tub of sugar in kitchen not labeled. |
| 2014-09-25 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed large pot of cabbage and mixed veggies not cooked to min. 135 for hot holding, observed parts of the food at 122 degrees after cooking and pl |
| 2014-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed some of the storage racks in walk in cooler peeling and needing re-coating or replacing soon. observed lots of condensation dripping from fan units in both walk in cooler and walk in freezer. have units |
| 2014-06-20 |
42 |
4-901.11 air dry all dishes and utensils. observed limited space to properly air dry dishes, observed pans being tightly stacked on dish rack while dishes on small air dry table are rotated. may need to designate more space for air drying. |
| 2014-06-20 |
1 |
2-102.12 pic needs to be food safe certified as food safety mgr. present pic not currently certified. cdi- pic is in process of becomming certified. |
| 2014-03-31 |
1 |
2-102.12 pic must be present with a food safe certification at all times of operation. present pic is not food safe certified. |
| 2014-03-31 |
13 |
3-302.11 separate and store food by final cook temperature. observed raw shrimp and raw fish stored above raw cabbage in walk in cooler. cdi- food arranged by final cook temperature. |
| 2014-03-31 |
31 |
3-501.15 use approved cooling methods to ensure foods cool properly. observed a couple still cooling foods that were tightly wrapped in walk in cooler. vent foods to cool faster. cdi- foods properly vented. |
| 2014-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed storage racks in walk in cooler rusting, needing re-coating or replacing soon to maintain cleanability. |
| 2013-12-09 |
45 |
maintain equipment in good repair. observed walk in cooler with a condensation leak, needs repair. need to recoat or replace rusty and peeling racks in walk in cooler. re-fasten loose baseboard at walk in cooler doorway. |
| 2013-12-09 |
39 |
store wet wiping cloths in sanitizer. observed a few wet wiping cloths being stored on counters, not in sanitizer. |
| 2013-12-09 |
37 |
do not store food on the floor, store min. 6 inches off floor. observed raw chicken stored on flat pans on the floor. cdi- chicken stored on crates off of floor. |
| 2013-12-09 |
26 |
observed clean pans stored touching degreaser spray bottle nozzle. store chemicals separate from food or food contact surfaces to prevent contamination. pans removed, chemical spray properly stored. |
| 2013-12-09 |
14 |
all food contact surfaces must be properly sanitized. observed dish machine chlorine sanitizer reading 0 ppm. cdi- pic fixed dish machine to properly sanitize. always use test strips to check sanitizer to ensure it is maintained at proper strength. |
| 2013-09-03 |
20 |
cold hold foods at 45 or below. observed walk in cooler being serviced and was recovering from going out the previous day while restaurant was closed. observed shredded cheese, a tub of cream cheese, to. some raw fish and shrimp that had been in walk in c |
| 2013-09-03 |
14 |
maintain dish machine to sanitize dishes at 50-200 ppm chlorine sanitizer. dish machine reading 0 ppm. had not been primed properly. cdi- machine primed to sanitize properly. |
| 2013-09-03 |
7 |
no bare hand contact allowed with rte foods except washing raw fruits and vegetables before processing or cutting. observed employee cutting onions and handling washed peeled onions with bare hands. employee corrected, put on gloves to handle washed onion |
| 2013-09-03 |
4 |
store employee drinks covered and below food or food contact surfaces. employee drink stored on air drying table for dishes. cdi- drink removed. |
| 2013-06-25 |
14 |
maintain chlorine sanitizer at 50ppm-200ppm. dish machine was not sanitizing. cdi-dish machine was properly primed to sanitized properly. corrected during inspection. |
| 2013-06-25 |
42 |
air dry dishes and utensils. observed dishes being tight stacked while still wet. |
| 2013-03-08 |
45 |
maintain equipment in good repair. chemical storage rack is badly rusted. walk in cooler has condensation leak that needs repair. |
| 2013-03-08 |
43 |
store single service items to prevent contamination. observed employee jackets stored over single service items on shelves. |
| 2013-03-08 |
39 |
store wet wiping cloths in sanitizer per nc food code. observed a few wet wiping cloths not stored in sanitizer. |
| 2013-03-08 |
21 |
date mark rte/tcs required foods per nc food code. obsereved some foods made yesterday not date marked. cdi- foods date marked. |
| 2013-03-08 |
14 |
clean food contact surfaces at least within 4 hrs after first use. observed a can-opener not used today with some food build up left on it. cdi- can opener cleaned. |
| 2012-12-17 |
45 |
chemical storage rack is badly rusted; needs re-coating or replacing soon. |
| 2012-12-17 |
42 |
air dry dishes and utensils. observed a few dishes being tight stacked while still wet. |
| 2012-12-17 |
19 |
hot hold foods at 135 min. observed beef in sauce hot holding at 123-155; appears it had not been re-heated evenly to be able to hot hold at 135. cdi- meat said to have been hot holding for 3 hrs; pic reheated meat to 165 to properly hot hold. |
| 2012-12-17 |
6 |
need to wash hands in designated handwash sinks to wash hands properly. observed worker wash hands in prep sink using sanitizer. cdi- worker corrected; washed hands properly in handwash sink. |
| 2012-12-17 |
1 |
pic needs to be food safe certified by 1/1/14. |