| Violation Date |
Code |
Description |
| 2018-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold and general build up on meat display cooler drip pan and door way. pic had case cleaned during inspection. |
| 2018-10-17 |
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 covered pan of lettuce |
| 2018-10-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed tomatoes on serving line th |
| 2018-10-17 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed a pan of shredded lettuce cooling since prep approx. 3 hr 50 min that were 52-48 degrees in deep and wrapped pan in wa |
| 2018-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored above food in stand up freezer. cdi- drinks removed. |
| 2018-06-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p workers said they only break down the slicer and clean with detergent and sanitizer once a day. food code requires full wash rinse and sanitizing of all f |
| 2018-06-04 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed tomatoes being held with tp |
| 2018-06-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one spray bottle labeled sanitizer that was too strong, above 400 ppm. cdi- sanitizer remade to proper strength. |
| 2018-06-04 |
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 whole roast beef sliced into two large chunks cooling in walk in cooler at |
| 2018-06-04 |
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 partial chubs of sliced ham in walk in cooler not date marked from 2 days ago. cdi- ham date marked. |
| 2018-06-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf pic could not locate any quat test strips. will follow up that proper test strips are available. |
| 2018-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed areas inside deli case dirty with build up including drip pan and door tracks. needs cleaning. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. observed drawer cooler under deli case with some condensation dripping and water build up , do not recommend storing food there until problem is corrected. |
| 2017-10-16 |
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 and the prep unit gaskets. |
| 2017-10-16 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-10-16 |
41 |
general comment 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 handle of a spoon down in the tuna salad and a sco |
| 2017-10-16 |
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 cut tomatoes and lettuce cooling while tightly wrapped in saran wrap. cd |
| 2017-10-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a spray bottle of bleach, windex and simple green on prep surfaces. cdi - bottles were moved to the chemical storage area. |
| 2017-10-16 |
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 tuna salad in the walk in cooler without a date. pic stated it was made yesterday morning. cdi - item was dated. |
| 2017-10-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p- observed 3 pans of cut lettuce in the walk in cooler above 45f. pic stated they were cut at 9 am. cdi - pic voluntarily disca |
| 2017-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed an employee washing lettuce in the hand sink in the back. cdi - stopped the employee and instructed to use the prep sink for washing the lettuce. employee mov |
| 2017-10-16 |
1 |
repeat violation 2-102.12 certified food protection manager - c - pic does not have certification. |
| 2017-05-23 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a rag stored in the handsink. cdi - the rag was removed. |
| 2017-05-23 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-05-23 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all tcs items in the walk in cooler above 45f. during the inspection the ambient air temp. was 44f. pic stated they were waiting for maintenance to come back |
| 2017-05-23 |
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 unlabeled shakers throughout the facility. |
| 2017-05-23 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed the deli case with an ambient air temp. of 49f. 20 minutes later the unit was 46f then jumped back up to 48f. cdi - maintenance arrived during the inspection to repair the unit. unit |
| 2016-07-19 |
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 black build up on the gaskets of the double door reach in freezer. |
| 2016-07-19 |
45 |
4-501.11 maintain equipment in good repair. - observed the front deli case with an ambient air temp of 51f. maintenance has been contacted. verification required 7/28/2016observed a split gasket on the prep unit by the grill. replace gasket. |
| 2016-07-19 |
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 lettuce and tomatoes cooling covered in saran wrap. cd |
| 2016-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the front deli case above 45f. ambient air temp of the cooler was 51f. cdi - items were in there less than 4 hours. items were moved to the walk in cooler to cool. o |
| 2016-07-19 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2015-11-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2015-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bucket used for cleaning slicer reading 0 ppm. cdi- sanitizer re-made to proper strength. |
| 2015-11-30 |
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 cut lettuce cooling nearly 4 hrs at 48 degrees in walk in cooler in deep |
| 2015-11-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at sink behind deli case. |
| 2015-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on freezer and prep cooler needing repair or replacing. |
| 2015-11-30 |
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 number of dry goods not labeled. |
| 2015-06-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on top of bag of tortilla wraps. cdi- phone removed. |
| 2015-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on freezer and prep cooler needing repair or replacing. |
| 2015-06-19 |
38 |
2-402.11 employees need to wear effective hair restraints. two food employees not wearing hair restraints. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee wearing a br |
| 2015-06-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf pic said they use tphc for tomatoes |
| 2015-06-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at sink behind deli case. |
| 2015-06-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling and placing subs in sub wraps with bare hands. cdi- worker corrected, put on gloves. |
| 2015-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open canned drinks stored in kitchen. cdi- drinks removed. |
| 2015-06-19 |
1 |
. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2014-11-25 |
26 |
\7-102.11 label all chemicals. observed unlabeled spray bottle of sanitizer. cdi- bottle labeled. |
| 2014-11-25 |
21 |
3-501.18 tcs/rte foods maintained below 41 degrees are allowed 7 day shelf life and must be disposed of at end of shelf life. observed tuna salad in walk in cooler made 8 days ago. cdi- tuna salad disposed of. |
| 2014-11-25 |
38 |
2-402.11 employees need to wear effective hair restraints. two food employees not wearing hair restraints. cdi- employees put on hats. |
| 2014-11-25 |
53 |
6-501.13 maintain floors clean. walk in cooler floor needs cleaning of build up. |
| 2014-11-25 |
45 |
4-501.11 maintain equipment in good repair. observed caulk degraded and falling off hood system above food prep areas, need replacing. observed broken handles on freezer and prep cooler needing repair or replacing. |
| 2014-06-05 |
45 |
4-501.12 door handle on stand up freezer is broken, needs repair.general comment: observed main deli case borderline cold, foods reading 46-47 degrees. be sure cooler is working properly, have serviced if needed. |
| 2014-06-05 |
34 |
4-203.12 maintain thermometers in all coolers. observed make table on service line with no thermometer. cdi- pic placed thermometer in cooler. |
| 2014-06-05 |
1 |
2-102.12 pic needs to be present with food safe certification at all times of operation. food safety certified pic not present till end of inspection. |
| 2014-05-08 |
26 |
7-102.11 properly label all chemicals. observed a few un-labeled chemical spray bottles and bottle labeled bleach water with pure bleach in it. |
| 2014-05-08 |
1 |
2-102.12 pic needs to be present with food safe certification. present pic not food safe certified. |
| 2014-05-08 |
4 |
2-401.11 employee drinks need to be covered and stored below food and food contact surfaces, eating should take place in designated area, not in kitchen. observed open employee drink and employee bag of chips stored on prep table area next to food contact |
| 2014-05-08 |
14 |
4-602.11 food contact surfaces must be cleaned and sanitized min. 4 hrs of use. pic said they only sanitize the slicer at the very end of the day and wipe down the slicer throughout the day. observed food particles left on both slicers. at least within 4 |
| 2014-05-08 |
18 |
3-501.14 cool tcs foods from room temperature to 45 within 4 hrs. observed sliced tomatoes and shredded lettuce at 50-52 degrees in walk in cooler and on service line. said by workers to have been cut 7 hrs earlier. cdi- out of temp foods disposed of. use |
| 2014-05-08 |
20 |
3-501.16 (a)(2)&(b) cold hold foods at 45 or below. observed main prep cooler not working correctly, holding tcs foods, cheese, dressings, chicken breasts, tomatoes, lettuce at 56 degrees, appears cooler coils have frozen over. small serving line prep tab |
| 2014-05-08 |
34 |
4-203.12 maintain working thermometers in all coolers. thermometer in broken prep cooler is in-accurate. outside thermometer on deli cooler appears in-accurate. no thermometer for small make table available.4-302.12 maintain working stem thermometers to c |
| 2014-05-08 |
38 |
2-402.11 main grill cook has no hair restraint. cdi- cook put visor on by end of inspection. |
| 2014-05-08 |
39 |
4-901.12 wet wiping cloths need to be stored in sanitizer. observed wet wiping cloths stored out on counters and cutting boards, not in sanitizer. |
| 2014-05-08 |
47 |
4-602.13 maintain non food contact surfaces clean. observed several racks in walk in cooler and at bread storage/ prep station with dust and build up needing cleaning. |
| 2014-05-08 |
53 |
6-501.12 maintain floors clean. observed walk in cooler floor needing cleaning. |
| 2014-05-08 |
31 |
3-501.15 use approved cooling methods. observed improperly prepped and cooled lettuce and tomatoes that were cooled in deep and tightly covered pans. use shallow, vented pans, ice baths, quick chilling equipment or other effective cooling methods. |
| 2013-12-03 |
4 |
store employee drinks covered and below food or food contact surfaces. observed employee bottled drink stored in deli case above food. cdi- drink removed. |
| 2013-12-03 |
14 |
properly wash, rinse, and sanitize dishes. observed worker not rinsing dishes before sanitizing. cdi- employee corrected, dishes re-washed properly. |
| 2013-12-03 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hrs, per nc food code. observed foods held more than 24 hrs that is not being date marked. cdi- foods properly dated. |
| 2013-12-03 |
1 |
pic needs to be present with a food safe certification by 1/1/14. |
| 2013-12-03 |
26 |
label all chemicals. observed un-labeled spray bottle of degreaser. cdi- bottle labeled. |
| 2013-12-03 |
39 |
maintain wiping cloths stored in sanitizer. observed a few wet wiping cloths stored on counters. |
| 2013-12-03 |
47 |
keep non food contact surfaces clean. observed bread rack with dust build up and walk in cooler racks with dust build up. back up slicer observed with food left on it, needs cleaning. |
| 2013-12-03 |
53 |
maintain floors clean. better cleaning needed of walk in cooler floors. |
| 2013-12-03 |
35 |
pre-packaged foods in grab and go situations need to be properly labeled per 3-602.11 food labels (5). observed grab and go cookies by register not properly labeled. remove cookies from grab and go or supply proper labeling. |
| 2013-06-04 |
39 |
wet wiping cloths need to be stored in sanitizer; observed wet wiping cloths stored on counters not in sanitizer. |
| 2013-06-04 |
34 |
need thermometer in kitchen prep cooler. |
| 2013-06-04 |
26 |
label sanitizers. one spray bottle of sanitizer not labeled. cdi. |
| 2013-06-04 |
21 |
date mark all required tcs/rte foods per nc food code. observed one tub of house made tuna fish salad and a large tub of cut lettuce not date marked that is kept more than 24 hrs. cdi- tuna and lettuce date marked. |
| 2013-06-04 |
20 |
cold hold foods at 45 or below. observed tomatoes cold holding in make table at 53 degrees; had just been cut and not chilled before attempting to cold hold. cdi- tomatoes switched out with cold tomatoes. |
| 2013-06-04 |
4 |
store employee drinks covered and below food or food contact surfaces. observed open employee drinks stored in kitchen. cdi- drinks removed. |
| 2013-06-04 |
2 |
facility is required to have an employee health policy in place that meets food code requirements. no health policy available. gave pic copy of food code health policy to review with employees. |
| 2013-06-04 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2012-12-17 |
22 |
date label all rte tcs food per nc food code. observed large portions of sandwich meats not being date labeled in display cooler. cdi- reviewed date labeling with mgr. |
| 2012-12-17 |
6 |
employees must properly wash hands when soiled; between glove changes and as needed. observed employee take off gloves; wipe hands on apron; and then put on new gloves; did not wash his hands. cdi- employee properly washed hands and put on new gloves. |
| 2012-12-17 |
20 |
cold hold foods at 45 or below. observed tomatoes cold holding in make table at 57 degrees; had just been cut and not chilled before attempting to cold hold. cdi- tomatoes switched out with cold tomatoes. observed tuna at 48-52 degrees in prep cooler. cdi |
| 2012-12-17 |
37 |
buckets of pickles stored on the floor. do not store food on the floor. |
| 2012-12-17 |
2 |
no employee illness policy available. gave pic employee health policy to review with employees. |
| 2012-12-17 |
39 |
wet wiping cloths need to be stored in sanitizer; observed wet wiping cloths stored or cutting board. |
| 2012-12-17 |
41 |
properly store in use utensils. observed a knife stored between table and prep cooler in an un-clean place. cdi- knife removed and cleaned. |
| 2012-12-17 |
45 |
maintain all utensils and equipment in good repair. [.2617 (a)]observed broken handle on stand up freezer in back kitchen area in need of repair. |
| 2012-12-17 |
37 |
protect food from sources of contamination. observed employee hit an in use spatula on side of trash can and then just rinse the spatula; not wash and sanitize the spatula. cdi- employee corrected; washed and sanitized spatula. |
| 2012-12-17 |
1 |
pic needs to be food safe certified by 1/1/14. |