| Violation Date |
Code |
Description |
| 2019-01-14 |
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 walk in cooler shelves. |
| 2019-01-14 |
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 a bin of flour unlabeled. cdi - bin was labeled. |
| 2019-01-14 |
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 salmon cooling while covered with saran wrap in the walk in cooler. cdi |
| 2019-01-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored on a prep table with spices. cdi - bottle was removed. |
| 2019-01-14 |
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 an open package of hot dogs in the walk in cooler without a date. employee stated it was opened on saturday (1/12). cdi - item wa |
| 2019-01-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed an employee crack raw shell eggs then take off gloves and get new gloves without a hand wash, then start to work with ready to eat food. cdi - stopped the employee and explai |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed lettuce in the prep top at 62f and cheese at 49f. cdi - lettuce was voluntarily discarded and the cheese was placed in the walk in cooler to cool; see temperature chart. |
| 2018-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage patties and sausage links holding below 135f in the hot hold unit. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-08-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack a raw shell egg with gloves, then touch a bun with the same gloves. cdi - stopped employee and explained the violation. employee d |
| 2018-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink cup stored on chest freezer. cdi- drink removed. |
| 2018-02-27 |
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 a number of foods in walk in cooler prepared 24 hrs or more that were not date marked including: pinto beans, green bean, a hot dog |
| 2018-02-27 |
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 3 deep and tightly covered pans of rice cooling at approx 48-58 degrees 4 |
| 2018-02-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no approved stem thermometer available. will follow up that facility has proper stem thermometer. |
| 2018-02-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few pans with carbon build up needing to be cleaned of build up or replaced. |
| 2018-02-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic helping with food prep not wearing hair restraint. |
| 2018-02-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed cutting board holding pan of chili and bag of dry macaroni with a container of raw chicken stored on cutting board next to these items. cdi- pic cleared cutting boar |
| 2017-07-11 |
20 |
l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bologna, bacon, rice, beans, and green beans in walk-in cooler > 45f. cooler had been out since early morning per pic (> 4 hrs).cdi by voluntary discard by pic. all tcs foods > |
| 2017-07-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage uncovered stored on freezer. cdi by discard. |
| 2017-07-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several tcs ready to eat foods in walk-in cooler without date mark. green beans, chili, rice, bologna.cdi by voluntary discard due t |
| 2017-07-11 |
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 3 pans of mac and cheese in walk-in cooler that finished cooking at 7:30am (3+ hours) per pic at 100f. pic did not know when |
| 2017-07-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed walk-in cooler at 65f upon arrival. repair service has been called. |
| 2017-07-11 |
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 clean utensils stored in container with food debris. |
| 2016-11-30 |
26 |
6*7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle containing cleaner. cdi by labeling. |
| 2016-11-30 |
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 open package of deli ham and open package of hot dogs without date mark. cdi by date marking food items. ( < 2 days per pic). |
| 2016-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac and cheese stored in display hot hold unit < 135f. cdi by reheat to 165f for 15 seconds and return to hot hold unit.observed shredded chicken sitting out < 135f. cdi by pla |
| 2016-08-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a pack of cigerettes and keys on top of a sugar container and a lunchbox on top of a rice container. keep employee things off and away |
| 2016-08-02 |
47 |
a 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep units. clean gaskets. |
| 2016-08-02 |
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 a squeeze bottle of white vinegar not labeled. cdi - pic labeled. |
| 2016-08-02 |
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 2 open packs of lunch meat without dates. pic stated they were opened at least 2 weeks ago. cdi - pic voluntarily discarded the i |
| 2016-03-14 |
47 |
ll4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up needing cleaning from under the display warmer, from shelving in ktichen, and inside non used food warming cabinet. |
| 2016-03-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations, be sure all food contact surfaces are properly sanitized. -p 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean wit |
| 2016-03-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean cutting board stored on its side on the floor. cutting board placed in 3 comp sink for re-cleaning. |
| 2016-03-14 |
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 some areas of the floor, under equipment and at |
| 2016-01-06 |
53 |
6-502.12 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 walk in cooler floor and baseboards needing clea |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves of make tables and racks in walk in cooler needing cleaning of build up. |
| 2016-01-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed several dirty tongs stored among other clean pots and utenils hung above 3 compartment sink. cdi- tongs placed in dish sink for re-washing.general comment |
| 2015-08-19 |
53 |
6-502.12 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 all baseboards and several walls needing cleanin |
| 2015-08-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed macaroni and cheese stored in display warmer at 85-93 degrees in the center, that had just been reheated in oven. cdi- pic reheated macaroni in oven |
| 2015-08-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed can opener left dirty since last use.cdi- can opener cleaned. |
| 2015-04-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork ribs stored above raw potatoes and raw shell eggs stored above rte tuna salad in walk in cooler. cdi- food arranged by final cook temperature. |
| 2015-04-23 |
20 |
y3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw at 53 degrees stored in prep cooler that is not working properly. cdi- cole slaw voluntarily disposed of by pic. cooler needs repair, do not stored tcs foods in coole |
| 2015-04-23 |
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 deep and sealed containers of rice and beans actively cooling. cdi- foods |
| 2015-04-23 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed can opener left dirty since last use. cdi- can opener cleaned. |
| 2015-04-23 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed deli meats not meant for sell with mold growth that was stored co-mingled with food stand food. cdi- pi |
| 2015-04-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease build up on siides of flat grill needs cleaing. observed outsides of several pans with build up, need better cleaning or replacing. |
| 2015-01-26 |
53 |
6-502.12 floors, walls, and ceilings shall be clean. observed some build up on walk in cooler floor in corners and under racks needing cleaning.general comment: prep cooler observed working properly at 41 degrees. |
| 2015-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. need to clean walk in cooler racks of build up. |
| 2015-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed metal rack in walk in cooler with badly rusted and peeling metal shelving, needs replacing or recoating to meet cleanablility rules. |
| 2015-01-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of unknown chemical in chemical storage area not labeled with its common name. cdi- bottle properly labeled. |
| 2015-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf ice machine has pink build up on ice chute, needs cleaning. cdi- pic cleaned ice machine. |
| 2015-01-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed present pic not food safe certified. |
| 2014-10-14 |
4 |
2-401.11 store employee drinks covered and below food and food contact surfaces. observed employee drinks stored on top ofchest freezer next to top freezer lid opening. cdi- drinks removed. |
| 2014-10-14 |
15 |
3-701.11 need to separate, mark and/or properly dispose of food that is not servable. observed foods for disposal stored alongwith foods for the food stand. cdi- food disposed of. |
| 2014-10-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic said they may offer undercooked eggs and hamburgers per customer request, no consumer advisory posted. cdi- pi |
| 2014-10-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p need to store chemicals in a chemical storage area. observed various chemicals in back storage hall stored on floor, not in designated area. cdi- chemicals properly stored. |
| 2014-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler not working properly, holding at 49 degrees, pic is not storing tcs foods inside cooler. have cooler repaired. |
| 2014-10-14 |
53 |
6-502.12 floors, walls, and ceilings shall be maintained clean. observed dust build up on ceiling, needing cleaning.6-501.114 maintain storage areas clean of clutter. observed back storage hall filled with clutter, needing removal or better arranging. |
| 2014-10-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' personal items. observed employee personal foods stored in walk in cooler co-mingled with food stand food. pic will separate, label, and store employee food on bottom shelf |
| 2014-10-14 |
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 rice cooked nearly 2 hrs earlier cooling in deep and sealed pan at 85 deg |
| 2014-06-26 |
31 |
3-501.15 use approved cooling methods. observed make table in use to cool cut tomatoes, make table is for cold holding, does not cool foods very well. cdi- tomatoes placed in walk in to rapidly chill. |
| 2014-06-26 |
15 |
3-701.11 need to separate, mark and/or properly dispose of food that is not servable. observed foods for disposal stored along with foods for the food stand. cdi- |
| 2014-06-26 |
4 |
2-401.11 store employee drinks covered and below food and food contact surfaces. observed employee drinks stored on top of chest freezer next to top freezer lid opening. cdi- drinks removed. |
| 2014-01-22 |
14 |
4-601.11 keep food contact surfaces clean. ice machine has some mold build up on ice chute. cdi- ice machine cleaned. |
| 2014-01-22 |
1 |
2-102.12 certified food protection manager must be on site at all time of operation as of 1/1/14. no certified pic on site. cdi- corrected by instruction. |
| 2014-01-22 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed prep cooler at 49-52, all tcs foods inside were 49-52. prep cooler appears to be malfunctioning, will need service. temporarily use ice baths and frequently check cold holding temperatur |
| 2014-01-22 |
47 |
4-602.12 maintain non food contact surfaces clean. observed storage racks in walk in cooler needing cleaning of build up, need to clean old food crumbs from aound hot hold display case. |
| 2014-01-22 |
53 |
6-501.11 keep facility in good repair. need to repair or replace broken tile on front of display case.6-501.12 keep facility clean. observed dust build up on ceiling and walls in service area. |
| 2014-01-22 |
43 |
4-903.11 protect single service items. observed bagged single service containers stored on floor. |
| 2013-09-18 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-09-18 |
53 |
broken tiles on tile wall in front of hot hold display cooler needs repair or replacing. |
| 2013-09-18 |
47 |
keep non food contact surfaces clean. clean shelving under hot hot hold display of grease and old build up, clean around outside of fryer. |
| 2013-09-18 |
45 |
maintain equipment and utensils in good repair, do not use if in poor condition. observed damaged cutting board stored in kitchen. cutting board disposed of. |
| 2013-09-18 |
34 |
thick stem probe thermometers in use. recommend getting a thin probe thermometer for better accuracy when taking food temps. |
| 2013-09-18 |
31 |
room temp tcs foods must be chilled to 45 degrees within 4 hrs. need to use approved cooling methods to ensure foods cool quickly. observed pre-cooked canned baked beans and green beans that had just been stored in deep and sealed containers to cool. cdi- |
| 2013-09-18 |
20 |
cold hold tcs foods at 45 or below. observed a flat of eggs being left out for an hour at room temperature. need to only take out the amount of eggs needed for immediate use to minimize time foods are left out in the temperature danger zone. cdi- eggs pla |
| 2013-04-09 |
53 |
broken tile on wall in front of hot hold unit needs repair. |
| 2013-04-09 |
53 |
grease needs cleaning from under fryers. |
| 2013-04-09 |
47 |
observed some pans stored with grease on the outsides. |
| 2013-04-09 |
21 |
date mark all required rte/tcs foods. observed required foods not being date marked: gallon milk; liver pudding; bologna etc. cdi- pic date marked all required foods. |
| 2013-04-09 |
14 |
all food contact surfaces must be washed and sanitized or replaced every 4 hrs of use. pic has not been changing out flour tubs for chicken at least every 4 hrs. cdi- corrected by instruction. |
| 2013-04-09 |
4 |
employees should eat in designated areas to prevent contamination; and employee drinks should be covered and stored below food or food contact surfaces. observed pic eating on make table cutting board and employee drink stored next to bread on counter. cd |
| 2013-04-09 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-01-10 |
21 |
properly date mark all rte/tcs foods required by nc food code. a few foods requiring date marking were not date labeled such as liver pudding and salami. cdi- reviewed proper date labeling with pic; foods properly dated. |
| 2013-01-10 |
39 |
store wet wiping cloths in sanitzer. observed a dirty wet wiping cloth not being re-used. when wiping cloths are soiled replace them and store wet wiping cloths in sanitizer. cdi- corrected by instruction. |
| 2013-01-10 |
2 |
no health policy available. cdi- gave pic illness policy to review with employees. |
| 2013-01-10 |
53 |
physical facilities shall be maintained in good repair. floor tile is broken and walls are damaged in back hallway by ice machine. tile on outside front wall of hot hold display unit is broken; needs repair. un-used fryer equipment being stored in restro |
| 2013-01-10 |
47 |
racks in walk in cooler need cleaning of build up. outsides of fryer and other cooking equipment need cleaning of grease build up. observed non used equipment and utensils that need cleaning or need to be removed. |
| 2013-01-10 |
1 |
pic needs to be food safe certified by ansi course by 1/1/14. |