| Violation Date |
Code |
Description |
| 2019-01-14 |
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 heavy dust build-up on hvac vent on ceiling above |
| 2019-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed sticker residue on containers stored as clean. |
| 2019-01-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved deli turkey and ham only being date marked for prep date. please add a thaw date to sticker when product is removed from the freezer (ke |
| 2018-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sani bucket with solution testing 0ppm chlorine. |
| 2018-06-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic preparing food without a hair restraint. |
| 2018-06-12 |
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 pic preparing fresh fruit without wearing gloves.cdi instructed pic on no bare hand contact with rte foods |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep table.cdi removed. |
| 2017-11-14 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed boxes of cups stored on the floor. |
| 2017-11-14 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth on the cutting board of the sandwich prep unit. cdi - cloth was placed in the sanitizer bucket. |
| 2017-11-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above ready to eat deli meats in the reach in cooler. |
| 2017-01-27 |
20 |
general comment 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and cheese in prep top at 47-50f. these were the only items out of temperature. cdi: items were placed in cooler to cool down for proper cold holding. |
| 2017-01-27 |
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 - repeat violation - observed pic wrap tomatoes and sliced cheese with plastic wrap |
| 2017-01-27 |
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 soup and chili made yesterday morning without date labels. observed multiple sliced deli meats in reach-in cooler that were pulled |
| 2017-01-27 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth out on sandwich prep table. observed wet wiping cloths being stored in bottom of prep cooler. |
| 2016-07-15 |
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 cut tomatoes and cut fruit cooling in the prep unit. fr |
| 2016-07-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of sanitizer at 0 ppm. cdi - bleach sanitizer was remade at 100 ppm. |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. kitchen refrigerator is having excessive condensation inside. needs repair orreplacing. observed rusted racks in this cooler needing re-coating or replacing. general comment: facility using an approved variance |
| 2015-12-17 |
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 chili in fridge actively cooling in a deep and covered pan observed at 80 |
| 2015-12-17 |
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 cooked chicken and deli meats that are frozen, thawed and at times stored more than 24 hours under refrigeration with a date of fre |
| 2015-12-17 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed drink machine ice bin with some build up at top inside. cdi- pic will have bin drained and cleaned. |
| 2015-06-25 |
46 |
4-302.12 facility is required under nc food code to have a 3 compartment sink or a 2 compartment sink can be approved with avariance, or use of a detergent sanitizer. facility uses a non-approved 2 compartment sink. pic turned in a variance application to |
| 2015-06-25 |
45 |
4-501.11 maintain equipment in good repair. kitchen refrigerator is having excessive condensation inside. needs repair or replacing. |
| 2015-06-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer not used today with food residue build up in blade guard. cdi- pic had slicer cleaned and sanitized. |
| 2014-12-08 |
4 |
2-401.11 employee food and drink need to be properly stored to prevent contamination. observed plate of employee partially eaten food stored on cutting board. cdi- food removed, cutting board cleaned. did not observe employee eating in kitchen, be sure em |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce stored at room temperature for approx. 3 hrs. if facility wants to store lettuce at room temp you may use approved tphc procedure, otherwise be sure all tcs foods, i |
| 2014-12-08 |
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 house made tuna salad stored in make table past 7 day shelf life. foods that require date markin |
| 2014-12-08 |
45 |
4-501.11 maintain equipment in good repair. some of the racks in the refrigerator are peeling and showing rust, need recoating or replacing soon. |
| 2014-12-08 |
46 |
4-302.12 facility is required under nc food code to have a 3 compartment sink or a 2 compartment sink can be approved with a variance, or use of a detergent sanitizer. facility uses a non-approved 2 compartment sink. |
| 2014-06-04 |
46 |
4-302.12 facility is required under nc food code to have a 3 compartment sink or a 2 compartment sink can be approved with a variance, or use of a detergent sanitizer. facility uses a non-approved 2 compartment sink. |
| 2014-06-04 |
38 |
2-402.11 all food handling employees need to wear effective hair restraints. observed employee handling food without a hair restraint. |
| 2014-06-04 |
36 |
6-501.111 maintain facility pest free. observed presence of house flies and fruit flies in kitchen. need to use effective pest control methods to eliminate this pest problem. |
| 2014-06-04 |
14 |
4-602.11 food contact surfaces must be cleaned and sanitized within 4 hrs after first use. observed meat slicer not used today with turkey debris left on the blade guard and base. cdi- slicer cleaned and sanitized. |
| 2014-06-04 |
7 |
3-301.11 no bare hand contact allowed with rte foods. observed employee making sandwich wraps and handling lettuce with bare hands. cdi- employee corrected, washed hands and put on gloves to handle rte foods. |
| 2013-12-20 |
53 |
maintain facility in good repair. observed damaged can wash basin needing repair. |
| 2013-12-20 |
46 |
observed non approved 2 compartment sink in use. need to install approved 3 compartment sink or use a an approved warewashing method with an approved detergent sanitizer. |
| 2013-12-20 |
14 |
sanitize all food contact surfaces. observed spray bottle of sanitizer a little weak, less than 50 ppm on test strip. cdi- sanitizer made to proper strength. |
| 2013-06-24 |
2 |
employee verbal health policy does not meet food code standards. gave pic copy of food code health policy to review with employees. repeat, corrected during inspection. |
| 2013-06-24 |
4 |
store employee drinks covered and below food or food contact surfaces. observed employee drinks stored on ice machine above opening to ice bin. cdi- drinks removed.; corrected during inspection. |
| 2013-06-24 |
7 |
no bare hand contact is allowed with rte foods. observed employee handling deli meats with bare hands. cdi- employee corrected, washed hands and put on gloves.; corrected during inspection. |
| 2013-06-24 |
14 |
wash, rinse, and sanitize all food contact surfaces within 4 hrs of first use. observed vegetable slicer not used today with some food particles left on it. cdi- slicer cleaned. |
| 2013-06-24 |
21 |
date markall requiredtcs/tre foods per nc food code. observed house made ranch, caseroles, and various sandwich meats that are kept longer than 24 hrs that are not date marked. cdi- foods properly dated. any foods dated and then frozen need to be re-da |
| 2013-06-24 |
33 |
properly thaw foods using approved methods: thaw in cooler, under cool running water, or in microwave as part of cooking process. observed raw chicken stored on dish sink drain board to thaw at room temp. cdi- chicken placed back in freezer until it can |
| 2013-06-24 |
36 |
.observed a few flies, maintain facility pest free.; repeat. |
| 2012-11-20 |
53 |
need to repair damaged basin of can wash. maintain physical facilities. |
| 2012-11-20 |
39 |
keep wiping cloths stored in sanitizer. obs wet wiping cloths not kept in sanitizer. |
| 2012-11-20 |
36 |
keep insects out of kitchen; obs fruit flies by dish sink. |
| 2012-11-20 |
21 |
date mark rte foods per nc food code. obs several foods not being date labeled. cdi-corrected by instruction. |
| 2012-11-20 |
14 |
cheese slicer had food left on it; not used today. keep food contact surfaces washed; rinsed; and sanitized within 4 hrs after first use. cdi-slicer cleaned. keep stickers and sticker residue off dishes. obs several dishes with stickers and sticker residu |
| 2012-11-20 |
2 |
must supply an employee health policy. no employee health policy available. cdi-corrected by instruction. |
| 2012-11-20 |
1 |
pic not present with food safety accredited course. pic needs to be certified by ansi course by 1/1/14. |