| Violation Date |
Code |
Description |
| 2018-10-19 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed buildup and debris in pre-rinse and inside dish water located in the middle compartment of 3-comp sink while employee pre-rinsing dishes. no sanitizer compartment was filled during this |
| 2018-10-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee plating and preparing food in the kitchen and at front counter while wearing bracelets and watch. -.5- |
| 2018-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pizzas stored inside the splash zone of front handsink. observed buckets of sauce stored directly on the floor in the walk in coo |
| 2018-05-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed opened to-go trays stored on the floor near the cash register. -0- |
| 2018-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of wings stored directly on the floor in the walk in cooler. -1- |
| 2018-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed barbecus sauce stored at room temperature overnight with packaging stating refrigerate after opening. cdi - pic voluntarily discarded and placed new product in service. -1.5- |
| 2017-11-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored on food prep. surfaces and on dry storage shelving above cleaned equipment/canned goods. |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler fan covering. improvements made to cleaning since last inspection. |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on cold holding equipment throughout the kitchen. |
| 2017-11-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer spray bottle at 0ppm chlorine concentration. cdi- bottle was refilled to proper concentration. |
| 2017-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food items being stored above restaurant food items in a reach in cooler. |
| 2017-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener with dried food residue on the blade and several plastic food containers stacked clean with sticker residue on them. cdi- items set asi |
| 2017-07-07 |
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 a bowl (no handle) being stored in a tub of parmesan cheese in a reach |
| 2017-07-07 |
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 no datemarks on feta cheese in a flip top reach in and on sliced sausage in the walk in cooler. |
| 2017-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler fan covering and on dry storage shelving where canned goods are stored. |
| 2017-02-02 |
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 debris accumulation on ceiling ventilation cove |
| 2017-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the covering of a floor fan, and on canned good storage shelving. |
| 2017-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on a can opener blade. cdi- item set aside for recleaning. |
| 2017-02-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef packaging stored in direct contact with raw chicken packaging in a reach in cooler. cdi- storage rearranged.3-304.11 food shall only contact surfaces of properly clean |
| 2017-02-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed employee entering kitchen with baby. cdi by instruction. |
| 2016-10-11 |
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 buildup on the walls underneath the prep sink, |
| 2016-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the microwave, and gaskets to the walk in cooler door in need of cleaning. the microwave was cleaned during the inspection. |
| 2016-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flooring upon entrance to the walk in cooler. have reattached. |
| 2016-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of pizza sauce and dough stored on the floor in the walk in cooler. repeat. |
| 2016-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the cooling fan blade and cover and the hvac covers over the prep area. clean. -.5- |
| 2016-05-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauces stored on the floor in the walk in cooler. cdi - pic rearranged bottom shelf to allow space for the sauces. -1- |
| 2016-05-12 |
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 date marking done in an inventory list posted on the wall outside the walk in cooler. cdi - pic will ensure all tcs foods are label |
| 2016-05-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rolling cart with unwashed lettuce in front of the handsink. cdi - pic removed rolling cart. -1- |
| 2016-01-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in the 3-comp and bottle at less than 50 ppm. remade and tested to approved concentration. |
| 2015-09-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. separate all personal items and label for employee use only. |
| 2015-09-21 |
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 container of white powder and bin of sugar without labeling. |
| 2015-09-21 |
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 date marking log not properly marked for items prepared the previous day. if multiple items of the same product the date must be |
| 2015-04-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed kitchen handsink partially blocked by garbage can. relocated can. |
| 2014-10-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal items (cigarettes, lighter) stored with commercial food on the canned goods rack. do not store personal items with commercial items. |
| 2014-10-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed some items to have been made after 10/8/14, but not to be included on the date log. the last items on the date log were 10/8/14, but |
| 2014-10-14 |
1 |
2-102.12 certified food protection manager - c observed certified person to not be present at the time of arrival. the certified person arrived shortly after the inspection began. the certified food protection manager must be present in the facility du |
| 2014-06-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed date marking not being properly kept. date log was last marked on 6/14/14. the date marking of ready-to-eat items must be done ever |
| 2014-06-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed can-opener blade left soiled from previous day. observed slicer left soiled from previous day. food contact items must be cleaned within 4 hours of being |
| 2014-06-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal drink improperly stored on table used for front end food prep. -cdi drink was moved. |
| 2014-01-24 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed slicer left soiled from use on the previous day. food contact items must be cleaned within 4 hours of being used. -cdi item was marked for cleaning before use. |
| 2013-09-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking observed noodles, cut greens, not properly date marked. -cdi items were date marked, handout was given. |
| 2013-09-26 |
31 |
3-501.15 cooling methods observed noodles at 94f set out at room temperature. do not set items out at room temperature unless they are 135f or less. once items drop below 135f, place them into an active cooling method, such as walk-in cooler, or ice ba |
| 2013-09-26 |
35 |
3-602.11 food labels observed cookies packaged and offered for self service. items shall be labeled as per nc food code. -cdi by instruction and labeling handout was given. -cdi |
| 2013-09-26 |
37 |
3-307.11 miscellaneous sources of contamination observed package of raw chicken set into utensil sink with dirty dishes at the sink. do not place food items into 3 compartment sink with soiled dishes at the sink. |
| 2013-09-26 |
38 |
2-303.11 prohibition-jewelry observed staff member who was food handling fo be wearing a ring with a gem. no jewelery can be worn below the elbow except for a simple metal band ring with no gems, in-lays, or cut-outs. |
| 2013-09-26 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking observed personal items to be stored in various location commingled with customer items. keep customer items and personal items separate. personal items in cooler and walk |
| 2013-06-12 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-06-12 |
21 |
observed some items; such as refrigeration required sauces; not properly date marked. any item that is ready-to-consume and refrigeration required must have proper date marking and must be kept for no longer than 7 days at 41f or 4 days at 42f-45f; count |
| 2013-06-12 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-06-12 |
8 |
a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf (b) a steam mixing valve may not be used at a handwashing sink.(c) a self-closing; slow-closing; or metering |
| 2013-01-11 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessionskeep personal food |
| 2013-01-11 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins.observed no covered receptacle in the women's room. |
| 2013-01-11 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed shelving in the walk-in cooler to be soiled with mold. |
| 2013-01-11 |
45 |
observed rusty shelving; loose cooler gasket in flip top front cooler; and duct tape used to repair door of front cooler. ensure all items are kept in good repair; smooth and easily cleanable. |
| 2013-01-11 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff member to have rings that are not plain metal bands. |
| 2013-01-11 |
21 |
this is the first facility inspection under the new nc food code rules. the facility staff are not yet date marking as required. -cdi by instruction; date marking handout given. |
| 2013-01-11 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |