| Violation Date |
Code |
Description |
| 2017-07-20 |
33 |
3-501.13 use approved thawing methods. observed employee placed meatballs out of temperature control to thaw. |
| 2017-07-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meatballs in hot holding unit at 117f. cdi meatballs voluntarily discarded. |
| 2017-07-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in back pre area. cdi papertowels provided. |
| 2017-07-20 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2016-07-27 |
53 |
6-501.1136-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed storage on floor in back kitchen area underneath shelving in nee |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tomato slicer stored clean with food debris stuck to blade surfaces. cdi slicer placed into dirty dish pit. |
| 2016-07-27 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-28 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-28 |
8 |
5-205.11facilities must be maintained in a condition that promotes handwashing and restricted for that use.observed dirty dishes stored inside hand washing sink. |
| 2016-01-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meats balls reheated in microwave and placed into steam holding unit for service; observed meat balls measuring 110f. cdi meat balls removed from hol |
| 2015-08-03 |
54 |
6-303.11 intensity-lighting meet 20 ft. candles in walk in cooler storage. observed lights out in both walk in cooler and freezer. |
| 2015-08-03 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution in 3 comp sink soiled with floating debris. cdi-emptied |
| 2015-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box on packaged chips on floor in back room. cdi- removed |
| 2015-08-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened employee beverage on food preparation table. cdi- removed |
| 2015-08-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic present at time of inspection had no food safety manager certification. |
| 2015-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked plastic containers on the drying rack. |
| 2015-01-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. person in charge not certified as food protection manager. |
| 2014-07-02 |
26 |
7-201.11 separation-storage- do not store toxic chemicals on or above food contact surfaces. observed chemical cleaner stored on rack above food prep surface. cdi by moving cleaner to designated chemical storage area. |
| 2014-07-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- handwash sink must only be used for washing hands. observed container of wiping cloths stored in handwash sink. cdi by removing container from hw sink. |
| 2014-07-02 |
1 |
2-102.11 demonstration- person-in-charge must be a certified food safety manager. pic not certified. |
| 2014-02-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- observed tcs food items on line cooler stored > 45f. sliced tomatoes, ham, chicken, turkey were all stored above chill line of container. |
| 2014-02-03 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager as required by nc food code. pic not certified. |
| 2013-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held foods 45 f. containers were overfilled with food product. cdi by removing top portion of food product. observed c |
| 2013-08-13 |
26 |
7-201.11 separation-storage- store all toxic chemicals in designated chemical storage area. obserevd toxic cleaners stored on rack with condiments, and over 3 compartment sink. cdi by moving to designated storage area. |
| 2013-08-13 |
1 |
2-102.12 certified food protection manager- person in charge must be certified food safety manager. pic not certified. beginning jan 2014 a 2 pt deduction will be taken for non-certified pic. |
| 2013-08-13 |
33 |
3-501.13 thawing-thaw in refrigeration or under running water. observed meatballs thawing on prep sink drainboard. (in temp) |
| 2013-04-02 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining.observed plastic containers stacked wet on drainboard of 3 comp sink and drying rack. |
| 2013-04-02 |
20 |
maintain all cold held food at 45 degrees f or below. observed chicken breast; philly steak; and sliced chicken stored on display cooler top > 45 degrees f. cdi by removing top portion of food product and placing in walk-in cooler. do not overfill contain |
| 2013-04-02 |
2 |
person in charge must exhibit knowleadge of employee health policy and its contents. cdi by instruction. |
| 2012-10-24 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |
| 2012-10-24 |
45 |
(a) utensils shall be maintained in a state of repair or condition that complies with the requirements specified under parts 4-1 and 4-2 or shall be discarded. observed handle of knife and tongs covered with electrical tape. |
| 2012-10-24 |
20 |
(a) (2) at a temperature specified in the following: (a) 5°c (41°f) or less; p or(b) 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existing refrigeration equipment that is not capable of maintaining the food at 5°c (41°f) or less.observed deli meats |
| 2012-10-24 |
17 |
(a) except as specified under ?? (b) and (c) and in ? (e) of this section; potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a t |
| 2012-10-24 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf observed hand |
| 2012-10-24 |
1 |
(a) at least one employee present who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through |