| Violation Date |
Code |
Description |
| 2018-05-18 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee washing dishes in 102f water. cdi - new wash water was 123f. |
| 2018-05-18 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 100 ppm. cdi - sanitizer was remade at 200 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth on a prep table. |
| 2018-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed spring mix lettuce at 49f in the prep top. cdi - lettuce was placed in the walk in cooler to cool; see temperature chart.observed sliced cheese on the prep line at 47f. cdi - |
| 2018-05-18 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored above prep surfaces. cdi - drink was removed. |
| 2017-12-11 |
47 |
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 prep unit gaskets. observed cleaning needed on the handles and the inside of the thaw cabinets. |
| 2017-09-12 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth stored on a cutting board. cdi - cloth was moved to a sanitizer bucket. |
| 2017-09-12 |
26 |
•7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle of power clean unlabeled. observed a bottle of power clean stored in a bottle that was labeled sanitizer. cdi - both bottles were emptied. |
| 2017-09-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed tomatoes stored above grilled chicken in the walk in cooler. observed unwashed celery stored on top of a salad container. cdi - unwashed produce was moved to the bottom |
| 2017-04-11 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed 3 broken handles on fryer baskets. handles are held together with duct tape. remove duct tape and repair/replace baskets. |
| 2017-04-11 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket of quat at 50 ppm. cdi -bucket was remade at 200 ppm. |
| 2017-04-11 |
47 |
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. |
| 2016-11-22 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in gaskets of prep units. observed cleaning needed on the handles of the chicken reach in coolers. |
| 2016-11-22 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit by the fryers and the outside walk in freezer. replace gaskets. |
| 2016-07-26 |
47 |
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. observed black build up on reach in cooler gaskets. clean gaskets. |
| 2016-07-26 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on a prep unit and the outside freezer. replace gaskets. |
| 2016-07-26 |
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 a container of chicken cooling on the counter. chicken |
| 2016-03-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee food handling without a hair restraint. cdi- employee put hair restraint on. |
| 2016-03-10 |
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 pre-packaged bag of veg and noodle soup initially cooled in an ice bath t |
| 2016-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some dishes stored as clean with food debris stuck to them. cdi- dirty items re-washed. |
| 2015-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a tomato slicer and a lemon wedger stored as clean with food particles on the blades and blade holders. cdi- dirty items properly cleaned.4-602.11 cl |
| 2015-11-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on counter. cdi- drink removed. |
| 2015-11-12 |
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 foods sealed and or stacked on top of each other while cooling including: |
| 2015-11-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of chicken prep cooler with older flour and chicken build up, needs cleaning. observed dish rack holding clean dishes with significant build |
| 2015-11-12 |
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 high ceiling in walk in cooler with dust build u |
| 2015-11-12 |
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 dirty dishes and utensils stored co-mingled on shelf with clean dishes. need to store separate and to prevent contamina |
| 2015-06-22 |
8 |
6-301.14 a sign or poster notifying food employees to wash their hands shall be posted at all hand washing sinks used by food employees and shall be clearly visible. observed no hand washing signs at sinks in kitchen area. repeat. cdi provided signage t |
| 2015-06-22 |
45 |
4-501.11 (b) equipment components such as doors, seals and hinges shall be kept intact tight and adjusted. observed damaged seal on cooling unit where chicken is breaded.4-501.12 surfaces such as cutting blocks and boards shall be resurfaced or replaced |
| 2015-06-22 |
42 |
4-901.11 after cleaning and sanitizing utensils shall be air dried. observed pans and containers wet nested in clean dish area. |
| 2015-06-22 |
39 |
3-304.14 (b) (1) wet wiping cloths shall be stored in sanitizer specified under 4-501.14 observed wiping cloths on prep table in kitchen and sanitizer at 10ppm chlorine. cdi sanitizer refilled at proper concentration. |
| 2015-06-22 |
31 |
3-501.15 (a) cooling shall be accomplished in accordance with the time and temperatures specified in 3-501.14 . observed lexan containers of lettuce placed in cold holding units at 55 degrees f cdi placed containers in walk in cooler with lids open observ |
| 2015-06-22 |
20 |
3-501.16 (a)(2) except during prep and storage or cooking and cooling or when time is used as a public health control potentially hazardous food shall be maintained (2) (a) 41 degrees f. or less (b) between 45 and 41 degrees f. observed soft serve ice cre |
| 2015-06-22 |
14 |
4-601.11 (a) equipment food contact surfaces shall be clean to sight and touch. observed trays used for thawing chicken being washed in can wash. cdi by instruction. |
| 2015-02-02 |
54 |
6-501.14 maintain hood filters clean. observed some grease build up on small fryer hood needing cleaning. |
| 2015-02-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. oberved floor tile near back door under bread racks missing, needing replacing. observe |
| 2015-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed side of fyrer with some significant grease build up needing be cleaned. observed racks in walk in cooler with some mold build needing cleaning. obse |
| 2015-02-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. cambro of sugar by ice machine not labeled. |
| 2015-02-02 |
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 cooked sausage patties date marked for 8 days ago in reach in cooler. date mark required foods m |
| 2015-02-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs on handwash sinks in kitchen. |
| 2014-07-31 |
14 |
4-501.114 maintain sanitizer at proper strength. observed bucket of sanitizer reading 0 ppm. sanitizer was dirty, had not been changed as needed. cdi- sanitizer changed out.4-602.11 clean in use food contact surfaces at least every 4 hrs. observed raw chi |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed shake machine milk (which is listed as shelf stable until opened) being held in dispenser at 50 degrees. cdi- milk disposed of by pic. check dispenser to ensure it is properly cold holdi |
| 2014-07-31 |
35 |
3-302.12 label dry goods. container of flour not labeled. cdi- container labeled. |
| 2014-07-31 |
47 |
4-602.13 maintain non food contact surfaces clean. observed drawer warmer with a lot of old food build up around the warmer drawer, needs cleaning. |
| 2014-07-31 |
54 |
6-202.11 protect light bulbs in food prep and storage areas. observed low hanging overhead light in soup stove area with no shield. need to place shield over bulb to prevent shattering. if keeping any single service items out of its packaging in outside s |
| 2014-02-18 |
54 |
6-303.11 maintain proper lighting in all storage. lighting n outside storage area by dumpsters is a little low. |
| 2014-02-18 |
53 |
6-501.12 walk in freezer floor in outside storage room next to back door needs some cleaning of build up. |
| 2014-02-18 |
47 |
4-602.13 maintain non food contact sufaces clean. observed tops of heat lamp units next to soup hot hold units needing cleaning. some of the clean dish storage racks need cleaning. fans and ceiling of walk in cooler need cleaning. |
| 2014-02-18 |
45 |
4-501.11 maintain equipment in good repair. gaskets on hot hold drawer for chicken minis is in poor condition and needs replacing. |
| 2014-02-18 |
43 |
4-903.11 (a) and (c) protect single service items to prevent contamination. observed dirty catering coolers stored up against un-wrapped single service items and single service items stored righ next to handwash sink subject to splash. recommend keeping t |
| 2014-02-18 |
42 |
4-901.11 air dry all dishes and utensils. observed a few washed containers being tight stacked while still wet. |
| 2014-02-18 |
39 |
3-304.14 store wet wiping cloths in sanitizer. observed a few wet wiping cloths being stored on cutting boards and counters. |
| 2014-02-18 |
21 |
3-501.18 maintain 7 day shelf life for date mark required foods refrigerated at 41 or below. observed 2 containers of cut leafy greens in walk in cooler dated for 14 days ago. cdi- out of date leafy greens disposed of.3-501.17 properly date mark all requi |
| 2013-10-17 |
7 |
no bare hand contact allowed with rte foods per nc food code. observed employee handling buns with bare hands. cdi- employee corrected, put on gloves. |
| 2013-10-17 |
8 |
all handwash sinks need handwash signs. main kitchen hand sink has no sign. cdi- corrected by instruction. |
| 2013-10-17 |
20 |
cold hold foods at 45 or below. observed lettuce and tomatoes cold holding in in-adequate ice bath at 49-50 degrees. cdi- lettuce and tomato chilled in cooler to 45 or below. observed grilled chicken strips cold holding in prep cooler at 47-48 degrees. st |
| 2013-10-17 |
31 |
always use approved cooling methods to achieve quick cooling. observed cut lettuce stored in deep and sealed containers. observed a few pans of chicken stacked on top of each other to cool. use shallow pans, ice baths, vent cooling foods, do not stack coo |
| 2013-10-17 |
53 |
maintain ceiling in good repair. observed missing ceiling tile in kitchen above stove. |
| 2013-10-17 |
45 |
maintain equipment and utensils in good repair. observed a few very dingy cutting boards in poor condition that need replacing soon. |
| 2013-10-17 |
37 |
do not store food on the floor. observed open bucket of pickles stored on the floor. cdi- pickles placed up off of floor. |
| 2013-05-29 |
20 |
cold hold foods at 45 max. observed some sliced tomatoes at 50 degrees in an ice bath; food stacked too high to stay cold. cdi- tomatoes switched out with cold tomatoes. |
| 2013-05-29 |
4 |
store employee drinks to prevent contamination. observed designated employee drink shelf with a cambro of sugar stored under it. cdi- sugar container moved. |
| 2013-05-29 |
8 |
keep sinks supplied with soap. observed handwash sinks in kitchen with only sanitizers available; no soap. cdi- soap provided for all handsinks. |
| 2013-05-29 |
39 |
wet wiping cloths need to be stored in sanitizer. observed a few instances of wet wiping cloths being left on counters; not stored in sanitizer. |
| 2013-05-29 |
42 |
allow dishes to air dry; store larger items inverted to air dry. observed salad spinner with water collecting in bottom. |
| 2013-05-29 |
45 |
observed house scissors used for chicken trimming; scissors have rusted and may not be that easily cleanable for use as a food contact surface. |
| 2013-05-29 |
47 |
outsides of some of the in use pots and outsides of some of the cooking equipment observed with some grease build up needing cleaning. |
| 2013-02-07 |
39 |
wet wiping towels must be stored in sanitizer. observed wet towel stored on counter. corrected by instruction. |
| 2013-02-07 |
43 |
protect all single service items by storing 6 off of floor. observed boxes of cups and lids in outside dry storage room that were stored on floor. |
| 2013-02-07 |
45 |
maintain all equipment in good repair. observed torn gaskets on hot holding drawer and traulsen upright stainless cooler. |
| 2013-02-07 |
14 |
required food contact surfaces must be washed rinsed and sanitized at least 4 hrs after first use. observed chicken wire basket at fryer that is not cleaned within 4 hrs. cdi- corrected by instruction. |
| 2013-02-07 |
52 |
a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and clean. observed refuse around grease and recycle receptacles. |
| 2013-02-07 |
54 |
ventilation shall be kept clean. observed dust and grease buildup on hood filters. |
| 2013-02-07 |
47 |
the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. observed carbon buildup on sheet pans. corrected by instruction. |
| 2012-10-25 |
14 |
observed bucket of sanitizer reading 0 ppm on test strip. sanitizer water was soiled. be sure to change out chlorine sanitizer regularly to ensure its maintained at 50 ppm - 200 ppm. cdi- sanitizer re-made to proper strength. |
| 2012-10-25 |
53 |
floors in outside walk in freezer needs cleaning of food build up. |
| 2012-10-25 |
53 |
observed floor drain at ice machine to be clogged; needs repair. |
| 2012-10-25 |
47 |
thoroughly clean all utensils; equipment; and fixtures. [.2617 (a); .2618 (a)]observed tracks on display case collecting food debris in need of general cleaning. |
| 2012-10-25 |
43 |
observed some single service items in outside dry storage room that were not covered or protected. |
| 2012-10-25 |
39 |
observed wet wiping cloths being kept on counters; not being kept in sanitizer. ) cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at proper concentration. |
| 2012-10-25 |
20 |
observed some cheese being stored in ice baths at 48 degrees. ice baths were not adequate to keep the food cold. be sure tcs foods are held at 41-45 or below. cdi- cheese voluntarily disposed of; ice added to ice bath. |
| 2012-10-25 |
14 |
observed a couple slicing and dicing utensils stored as clean with small amounts of food particles left them. keep food contact surfaces clean. cdi- items placed in dish for re-wash. |