| Violation Date |
Code |
Description |
| 2018-08-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno qac test strips provided during inspection.verification required within 10 days. |
| 2018-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ham, turkey, salami on line cooler > 45f. containers were overfilled with food product. maintain food below fill line on container.cdi- food items cooled to below 45f in walk-in |
| 2018-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on tomato slicer stored as clean.cdi - wash, rinse, and sanitize. |
| 2018-08-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfobserved utensils stored inside handsink.cdi- removed items and sent to wash.6-301.14 post a handwash sign at each handsink.added hand wash sign at handsink. |
| 2018-08-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up and rusting on shelving in walk-in cooler. repeat |
| 2017-08-21 |
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 the scoop for steak in direct contact with the product. cdi-scoop set u |
| 2017-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items cold holding above 45f on the front line. cdi-product voluntarily discarded. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up and rusting on shelving in walk-in cooler. |
| 2017-03-07 |
8 |
. 5-202.12 provide at least 100f water at handsinks. -pf observed hot water at 67f in female restroom. verification required |
| 2017-03-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat |
| 2016-11-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2016-11-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed heavy food debris in handsink beside 3 compartment sink. cdi by discussion with pic. |
| 2016-11-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy on site. cdi policy given to pic. |
| 2016-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-11-03 |
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 meatballs prepared and cooled from prior day not date marked. cdi pic labeled. |
| 2016-05-27 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed sandwich and cookie bags stored directly under handsink plumbing in front prep area. |
| 2016-05-27 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed meatballs and chicken in steam well below 135f. see temperature chart for temperature observations. cdi items reh |
| 2016-05-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employee unable to locate employee health policy. cdi policy emailed. |
| 2016-05-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. |
| 2015-07-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite for most of the inspection today. |
| 2015-07-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed customer water cups and napkins stored directly next to the handsink up front today- napkins moved and cups with splash on them |
| 2015-07-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved 3 chemicals stored over the prep sink today- chemicals moved to the canwash area to correct. |
| 2015-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tuna and roast beef stored at >45f on the make line today- both products chilled down during the inspection to 45f or less. |
| 2015-07-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken stored at <135f today- reheated to 165f or more to correct. |
| 2015-07-10 |
14 |
4-702.11 before use after cleaning - pobserved an employee rinsing dishes after they had been washed and sanitized. dishes resantized today to correct.be sure all employees know to wash, rinse, and then sanitize.4-602.11 clean the equipment and utensils |
| 2015-07-10 |
8 |
hissers 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels supplied at the back handsink today- refilled to correct. |
| 2015-07-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks with no lids stored on the prep table today. discarded to correct. |
| 2014-11-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite today. |
| 2014-11-14 |
42 |
keep clean utensils safe from customer contamination. observed the oven rack used to put food onto stored on top of the oven today which had no sneeze guard on it today. tray moved to behind hot hold sneeze guard today. it may also be stored under the |
| 2014-11-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed salt and pepper packs stored where they were exposed to splash off of the side of the ice machine. single use articles and seas |
| 2014-06-13 |
45 |
4-501.11. observed 3-comp sink leaking-repair. equipment must be in good repair. |
| 2014-06-13 |
43 |
4-903.11 observed single-service salad bowls being stored under counter upright and unprotected -keep inverted to protect from contamination.observed single use cups stacked high today on the counter which is exposed to customer contamination. reduce how |
| 2014-06-13 |
42 |
4-901.11 observed wet stacking of pans on drying shelf -air drying before stacking.4-903.11 observed a cleaned meat slicer being stored on a soiled surface-store clean equipment on clean surfaces to prevent contamination. |
| 2014-06-13 |
38 |
2-303.11 observed food employees wearing jewelry-no rings, bracelets or wrist watches allowed, only a single plain wedding band is allowed. |
| 2014-06-13 |
14 |
4-601.11 observed dirty slicer stored as clean. food contact surfaces must be clean to sight and touch. cdi sent to be properly washed today. |
| 2014-06-13 |
2 |
. 2-103.11 (m) food employees are informed about their health activities as they relate to diseases that are transmissible through food. after discussion with two food employees, they were not able to communicate the illness and/ or symptoms related tofo |
| 2014-06-13 |
1 |
2-102.12 pic was not a certified food protection manager -a certified food protection manager must be present during the inspection. |
| 2013-10-22 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi certified, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-10-22 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses that must be reported if they are diagnosed or exposed to one of the five. observed food service employee who knew symptoms not to work with but did not know the big five |
| 2013-10-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehandwashing sinks shall only be used for handwashing. observed tongs being rinsed off in front handsink today- sent to washed, rinsed, and sanitized during inspection. |
| 2013-10-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed build-up today on the tea nozzle. wash, rinse, and sanitize these daily to prevent growth. sent to be |
| 2013-10-22 |
4 |
2-401.11 eating, drinking, or using tobaccoobserved employee food and employee drink stored on the prep table next to open deli meats. to avoid cross contamination, always store employee food below all food prep surfaces and open food. employee items mo |
| 2013-10-22 |
26 |
7-201.11 separation-storageobserved chemicals stored on the side of the 3 comp. sink today with the bottle part of these stored over the prep sink. chemicals moved during inspection. keep these stored below all food prep surfaces, food, clean utensils, |
| 2013-10-22 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingsingle use materials must be stored where they are protected from contamination. observed cookie wraps stored under the handsink drain today. moved during |
| 2013-10-22 |
47 |
4-602.13 nonfood contact surfacesclean the water bottle. |
| 2013-10-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved meatballs on the steam table stored at 165 in the microwave today to correct. heat meatballs in oven or microwave before storing them on t |
| 2013-04-19 |
45 |
food contact surface must be free of breaks and open seams. observed bread mesh; used to store bread on; torn today. |
| 2013-04-19 |
43 |
single-use articles shall not be stored where they may become contaminated. observed food wraps and napkins stored under the handsink drain upfront today. |
| 2013-04-19 |
37 |
store foods at least 6 off of the floor. observed multiple boxes of flat bread stored on the wif floor. moved during inspection. |
| 2013-04-19 |
14 |
clean and sanitize tea nozzles frequently enough to preclude the growth of mold or the build-up of soil as observed today on the tea nozzle. sent to be washed today. |
| 2013-04-19 |
6 |
wash exposed arms when washing hands. |
| 2013-04-19 |
2 |
pic must know when to restrict/exclude ill employees and when to allow those employees back to work after they feel better. all employees need to know the big five illnesses that have to be reported to the pic if they are ever diagnosed or exposed to one |
| 2013-04-19 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2012-11-30 |
2 |
provide an employee health policy in compliance with 2-201.11 of nc food code. ehs provided written example form/advice. corrected by instruction. |
| 2012-11-30 |
17 |
reheat food rapidly by proper equipment use. follow store brand policy for reheating meatballs and chicken breast. policy is posted on wall and states procedure compliant with nc food code by use of microwave to raise temperature before placing product |
| 2012-11-30 |
8 |
provide hot water at a temperature of at least 100f at each handwash sink. observed no hot water at handwash in men's toilet room. valves were adjusted; and hot water restored at 103f. corrected. |
| 2012-11-30 |
4 |
employees shall consume food and beverages only in designated areas; preventing risk of contamination of facility food; utensils and equipment. observed uncovered employee beverages on table with food staging (bread on pans). advised to store below or a |
| 2012-11-30 |
1 |
facility must have a certified food safety manager on premises at all times; exercising active managerial control over food safety. manager must demonstrate knowledge. corrected by instruction. certification required by beginning of 2014. |