| Violation Date |
Code |
Description |
| 2018-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed posted consumer advisory at dining room breakfast station for shell eggs only including the reminder, did |
| 2018-12-20 |
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 items at dining room salad station prepared yesterday that were not date marked including garbanzo beans, cut cabbage, |
| 2018-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a few foods in main kitchen hot box hot holding below 135: barley beef soup at 130 degrees, philly steak meat at 102 degerees, vegetable medley at 128 degrees. appears foods we |
| 2018-06-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above liquid pasteurized eggs in fridge on burger grill station. liquid eggs can be cooked and served at any temp and should not be stored under raw proteins. cdi- |
| 2018-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried onion rings at pizza prep station left out with no temp control no tphc procedure. cdi- pic added onion rings to tphc procedure and tphc chart and will use tphc for it fr |
| 2018-06-18 |
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 a few instances of foods cooling in pans too deep or tightly wrapped, slow |
| 2018-06-18 |
35 |
3-601.11 standards of identity - c observed pre-packaged biscotti biscuits for sale at register area with no labeling info, no allergen info. cdi- pic will serve these items un-packaged in jars for customers to self serve. |
| 2018-06-18 |
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 large number of foods cooked or prepped friday, 4 days ago, that were date marked for today including but not limited to: cooked |
| 2018-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed main prep cooler on burger station needing better cleaning inside. |
| 2018-06-18 |
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 a few floor areas needing better cleaning in cor |
| 2018-06-18 |
45 |
4-501.11 maintain equipment in good repair. pizza prep cooler is broken, foods inside are on tphc. have cooler repaired. |
| 2017-12-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit at the sandwich station. replace gaskets.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrat |
| 2017-12-28 |
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 lettuce cooling in the prep top on the cook line. observed tomatoes cool |
| 2017-12-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage, potatoes and grits below 135f. see temperature chart for observations. cdi - items were voluntarily discarded. |
| 2017-07-05 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee at dish machine handle soiled equipment then clean w |
| 2017-07-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three sanitizer buckets less than 200 ppm. |
| 2017-01-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above cooked orzo. cdi - items were rearranged.3-302.11(a) separate the different types of raw animal foods. -pf - observed raw beef stored above raw pork. cdi |
| 2017-01-17 |
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 squeeze bottle of water and 8 shakers unlabeled. |
| 2017-01-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 4 sanitizer buckets on the floor. |
| 2016-08-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed 4 cracked/broken wooden handles on pots in the dish pit. discontinue use of broken ones. |
| 2016-08-01 |
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 the salad bar area held o |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs on the line at 50f. cdi - ice was added to cool items down. |
| 2016-03-29 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit in the deli area. replace gasket.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevice |
| 2016-03-29 |
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 cole slaw at 49f in the serving line of the entree area. pic stated the |
| 2016-03-29 |
21 |
general comment 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 - salami in the walk in cooler can only be held for 7 days; item was marked with 3/14 |
| 2016-03-29 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed tater tots in the steam table holding at 118f. cdi - tater tots were discarded. suggested using tphc. a tphc procedure sheet was emailed to the pic. |
| 2015-12-03 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash sign observed at dish room handwash sink. |
| 2015-12-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw frozen fish stored above box of bagels in walk in cooler, observed raw shell eggs stored above liquid pasteurized eggs in fridge unit at grill station. cdi- food stored properl |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tossed wings and some chicken nuggets hot holding in hot box at 121-125 degrees. cdi- items reheated to 165. observed egg rolls in asian food station hot holding at 122 degrees |
| 2015-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes cold holding at make table of sandwich station at 50 degrees. sliced tomatoes, peas, and lettuce at salad bar observed at 50- 55 degrees. observed outside thermometer f |
| 2015-12-03 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed slices of pie ind |
| 2015-12-03 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed some instances of fresh vegetable medlies and canned tomato marinara sauce just cooked and placed into hot holding that had not reached min 1 |
| 2015-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of glass cleaner in dish room not labeled. cdi- bottle labeled. |
| 2015-05-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried meat debris left on meat slicer not used today in sandwich/ deli pod. cdi- slicer re-cleaned and sanitized. |
| 2015-05-28 |
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 pan of dressing that expired yesterday that was still in walk in cooler. pic said they were in |
| 2015-05-28 |
8 |
6-301.14 post a handwash sign at each handsink. obseved no handwash sign posted at dish area handsink. pic placed handwash sign at sink. |
| 2015-05-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed grab and go packa |
| 2015-05-28 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed onions cooked to 115 and then moved to hot holding. cdi- woker reheated onions in steamer to 135+ for hot holding. |
| 2014-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed a number of racks in coolers at hamburger station and pizza station needing replacing. - the satellite cooking/ service areas including these coolers are scheduled to be removed for major renovation beg |
| 2014-12-11 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed grab and go items |
| 2014-12-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed ham date marked for 9 days ago and salami date marked 8 days ago in walk in cooler, date mark r |
| 2014-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed top two shelves of hot holding cabinet holding tcs foods at 122-130 including pork bbq and chicken. unit set to 140 degrees which is not hot enough to hot hold foods at 135 min |
| 2014-12-11 |
8 |
. 6-301.14 post a handwash sign at each handsink. no sign at 3 comp sink handwash sink - cdi. |
| 2014-07-29 |
45 |
4-502.11 (a) and (c) maintain equipment and utensils in good repair. observed peeling and rusted racks in reachin coolers at burger station. observed a few damaged utensils that need to be removed.general comment: facility is using pasteurized eggs and do |
| 2014-07-29 |
42 |
4-901.11 air dry dishes and utensils. observed a number of dishes being tight stacked while still wet. |
| 2014-07-29 |
13 |
3-302.11 store food by final cook temperature. observed pasteurized eggs stored under raw chicken and raw beef. pasteurized eggs are considered rte foods. cdi- pasteurized eggs properly stored in separate cooler. |
| 2014-07-29 |
8 |
6-301.12 maintain hand towels at all handsinks. hand sink in pizza station had run out of towels and not re-stocked. cdi- towels placed at sink. |
| 2014-01-06 |
23 |
facility offers cooked to order shell eggs, no consumer advisory posted. have approved consumer advisory displayed. cdi- corrected by instruction, consumer advisory posted. |
| 2014-01-06 |
31 |
observed boiled eggs stored in a deep and sealed container to cool. foods cool faster using approved cooling methods, shallow and vented or uncovered pans, chill sticks, quick chilling equipment, and other effective cooling methods. |
| 2014-01-06 |
35 |
gc- observed grab and go items with labeling that does not meet food code requirements. all packaged grab and go items must contain ingredients and weight information, or will need to be distributed by a food attendant. this was verbally told to pic and d |
| 2014-01-06 |
45 |
maintain equipment in good repair. observed a few damaged containers, sides of fryers badly peeling, not smooth and cleanable, and peeling and rusty racks inside reach ins needing replacing. |
| 2014-01-06 |
42 |
allow all dishes and utensils to air dry. observed a number of pans and dishes stacked tightly while still wet. |
| 2013-07-31 |
46 |
maintain ware washing facilities in good repair. dish machine pressure guage appears in-accurate. have guage serviced. |
| 2013-07-31 |
31 |
use approved cooling methods to ensure foods cool quickly. observed some recently prepped chicken stored in a tightly wrapped container in a deep amount. cdi- chicken moved to flat pans and vented to cool quickly. |
| 2013-07-31 |
23 |
consumer advisory posted for eggs and hamburgers does not meet food code wording requirments. have sign changed to meet food code rules. reviewed approved consumer advisory wording.here are food code options:b) disclosure shall include: (1) a description |
| 2013-03-20 |
13 |
washed produce considered rte needs to be covered while in storage. observed uncovered washed produce in walk in cooler. cdi- produce covered. |
| 2013-03-20 |
4 |
employees should eat in designated areas to prevent contamination. observed employee eating some food in kitchen while doing other kitchen activities. cdi- employee corrected and washed hands. |
| 2013-03-20 |
8 |
dish area handwash sink needs a handwash sign. |
| 2013-03-20 |
17 |
reheat cooked and cooled foods to min. 165 if they are to be hot held. observed calzones being reheated in oven but were not re-heated thoroughly as they were observed at 80-122 degrees inside. cdi- calzones re-heated to 165 to be hot held at 135 min. rec |
| 2013-03-20 |
45 |
maintain equipment and utensils in good repair. observed a number of racks in refrigerators on reach ins that were badly rusted; need replacing. |
| 2013-03-20 |
26 |
store chemicals separate from food or food contact surfaces to prevent contamination. observed oven cleaner stored on same shelf with plastic ramikin cups. |
| 2013-03-20 |
31 |
use approved cooling methods to achieve rapid cooling. observed deep container of sauages cooling in reach in; container had been vented but still too deep to quickly cool food. cdi- sausages placed in freezer for rapid cooling. |
| 2013-03-20 |
26 |
properly label all chemicals. observed un-labeled glass cleaner in dish area. cdi |
| 2012-12-21 |
4 |
employee drinks should be covered and stored to prevent contamination. observed several employee drinks being stored un-covered. drinks were properly stored below food contact surfaces. |
| 2012-12-21 |
45 |
observed a number of rackes in coolers that are badly rusted and need re-coating or replacing. |
| 2012-12-21 |
45 |
observed a few cutting boards in poor condition. needing to be re-surfaced or replaced. |
| 2012-12-21 |
43 |
keep single service items stored face down and/or covered. observed a few single service items stored face up in some of the different food stations. |
| 2012-12-21 |
42 |
allow dishes and utensils to air dry. observed a number of pans being stacked together while still wet. |
| 2012-12-21 |
37 |
protect food from sources of contamination. observed employee wipe thermometer on apron; observed another employee drop cutting board and place it back on prep cooler surface. cdi- employee properly sanitized thermometer and wipe clean with cloth; other e |
| 2012-12-21 |
26 |
properly store toxic substances to prevent contamination. observed glass cleaner stored on shelf with clean pans. cdi- cleaner removed. |
| 2012-12-21 |
23 |
under cooked proteins; eggs; meats; seafood; etc must have a consumer advisory. observed non-pasteurized shell eggs being cooked to order. need to have approved consumer advisory in place by next inspection; or use pasteurized eggs if under-cooking. see g |
| 2012-12-21 |
21 |
observed a few items not being properly date labeled that is required by nc food code. cdi- reviewed date labeling with pic. |
| 2012-12-21 |
13 |
properly store food by final cook temperature. observed raw chicken for philly chicken sandwiches stored above cooked mushrooms and onions in cooler drawers. cdi- chicken re-arranged by final cook temperature. |
| 2012-12-21 |
6 |
observed employee tasting food; change gloves; but did not wash hands. properly wash hands between changing gloves; as needed; and as required by nc food code. cdi- employee corrected; washed hands and changed gloves. |
| 2012-12-21 |
2 |
employee illness policy does not meet nc food code standards. gave pic and example employee health policy to review with employees. |