| Violation Date |
Code |
Description |
| 2018-11-19 |
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 dust/residue accumulation on the walls/attachmen |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight residue accumulation on the exterior of several non-stacked plastic containers. such debris/residue must be removed during the wash/rinse/sa |
| 2018-11-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled spray bottles of bleach and degreaser in the dish machine area. cdi by relabelling by pic. |
| 2018-11-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility consumer advisory reminder states meats, poultry, seafood, shellfish, or eggs may increase your risk of f |
| 2018-03-26 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed slightly dusty air vents in bathroom and dining area. |
| 2018-03-26 |
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 grease stained ceiling tiles in the kitchen area |
| 2018-03-26 |
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 one dry goods scoop stored with the handle in contact with the food prod |
| 2018-03-26 |
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 one container of flour/oil mixture used to thicken sauces/gravy not labelled. |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several large mayonnaise buckets reused as food containers, with original mayonnaise label stickers still present on the exteriors. items were stacke |
| 2017-08-18 |
6 |
observed employee not change gloves or wash hand after cracking eggs prior to using utensils and gathering single service items. cdi - informed on when to wash requirements.2-301.14 wash hands before donning gloves and between gloves uses. -p |
| 2017-08-18 |
17 |
pic stated that reheat times can be up to three hours for some products. observed no product at time of inspection that was reheating over 2 hours. cdi - instructed operator on proper reheating methods, 165 within 2 hours.3-403.11 reheat all tcs foods to |
| 2017-08-18 |
18 |
observed rice temperature at 69.8 for 4 minutes. cdi - moved to shallow pans and temperature at 59 in 20 min3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p |
| 2017-08-18 |
31 |
observed rice cooling in large deep plastic container. cdi - moved to shallow metal pans. 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 hea |
| 2017-08-18 |
33 |
observed steaks thawing on side of 2 compartment prep sink.3-501.13 use approved thawing methods. |
| 2017-08-18 |
51 |
observed no covered trash can in woman's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-08-18 |
53 |
observed one absorbent ceiling tile in kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-08-18 |
54 |
repeat non-compliance: observed several lights missing ends of fixtures over cook line, bulbs exposed.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-08-18 |
45 |
observed torn gasket on left door of 2 door reach-in salad unit.4-501.11 maintain equipment in good repair. |
| 2017-05-10 |
36 |
observed rodent droppings on shelf behind can rack, clean shelf to determine if rodent signs are active.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-05-10 |
6 |
observed employee at dish machine ready to handle clean plates after soiled. cdi - corrected through instruction.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapp |
| 2017-05-10 |
20 |
observed items in flip top including lettuce at 54 and sliced ham at 56. cdi - items discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-05-10 |
31 |
observed closed covered container of soup, cooling calculation from 59.9 to 59.8 in 7 minutes determined that food would not meet proper cooling temperature. cdi - upon noticing the container was near 60 degrees pic stated that the soup needed to be moved |
| 2017-05-10 |
42 |
observed cups wet stacked at soda fountain.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-05-10 |
54 |
observed end of light fixture missing at end of cook line, light bulbs exposed.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-05-10 |
47 |
observed caulk damaged around ice well at soda fountain.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-05-10 |
53 |
observed several stained ceiling tile in dry storage and ice machine room. observed soap dispenser collecting residue on underside.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/a |
| 2017-05-10 |
43 |
observed single service cups stored with mouth contact areas exposed.4-502.13 single-use and single-service articles may not be reused. |
| 2016-11-03 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler and prep unit. replace gaskets. gaskets are new but have split again. |
| 2016-11-03 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -pf - observed ground beef and philly steak stored above pork in the reach in cooler. cdi - explained storage order and the beef was moved to the bottom shelf. |
| 2016-07-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler in the kitchen. replace gaskets. |
| 2016-07-01 |
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 salad, cut tomatoes, ham and turkey cooling in the prep top. cdi - expl |
| 2016-07-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack 2 eggs with gloves on then reach into the cut tomato bin and grab tomatoes with the same gloves. cdi - stopped employee and explai |
| 2016-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed a flat of shell eggs on the counter left at room temperature for approx. an hour. pic stated eggs are not held on time. suggested to keep eggs in the cooler or keep eggs on ic |
| 2016-04-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed one un-approved acoutic ceiling tile above steam table, pic said they will switch it out with an approved ceiling tile asap |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. better cleaning needed of old food build up behind flat grill and stove. |
| 2016-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in water, not in sanitizer. cdi- towels placed in sanitizer water at proper strength. |
| 2016-01-25 |
31 |
general comment 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 pasta covered with a lid in the reach in |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs on the counter at 64f. pic stated eggs are not held on time. suggested to keep eggs in the cooler at all times or keep eggs on ice if they want them out on the coun |
| 2015-08-18 |
45 |
4-501.11 maintain equipment in good repair. racks holding cannned goods in dry good storage area are badly rusting, need replacing or recoating soon. |
| 2015-08-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing bracelets while food handling. cdi- employee corrected, removed bracelets. |
| 2015-08-18 |
26 |
. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray botle of pure bleach not labeled. cdi- bottle labeled. |
| 2015-03-19 |
47 |
he 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean dish racks above dish machine with some mold build up and walk in freezer racks needing some cleaning of food build up. |
| 2015-03-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic cooks and handles food without a hair restraint. |
| 2015-03-19 |
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 chicken salad being date marked with the the date chicken salad was made; however, the chicken in the chicken salad was made two da |
| 2014-12-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on dry good storage shelf. cdi- drink removed. |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with some mold build up on ice chute and underside of ice bin. cdi- ice machine cleaned. |
| 2014-12-05 |
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 unlabeled pan of flour. |
| 2014-12-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic cooking and food handling without a hair restraint. |
| 2014-12-05 |
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 rack of clean cups stored on drain board of prep sink while fish is actively being prepped. cdi- glasses re-washed and p |
| 2014-09-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed spray bottle of pure bleach and a bucket of sanitizer not labeled. cdi- items labeled. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and diced ham at 50-53 degrees in make table. foods were prepped and not chilled. make table is made for cold holding, does not chill foods very well, so foods need to c |
| 2014-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with some light build up on ice chute. cdi- ice machine cleaned. |
| 2014-06-09 |
47 |
4-602.13 maintain non food contact surfaces clean. observed racks in walk in cooler and fan above 3 comp sink needing some cleaning of build up. |
| 2014-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed one of the walk in cooler fans had stopped working. observed all foods in cooler 41 or below. cdi- repairman was in process of fixing cooler fan by end of inspection. |
| 2014-06-09 |
31 |
3-501.15 use approved cooling methods. observed a few just prepped foods in walk in cooler (cut lettuce and tuna salad) in deep amounts which can slow the cooling process. cdi- items placed in shallow containers to speed up the cooling process. |
| 2014-03-27 |
47 |
4-602.13 maintain non food contact surfaces. observed top of oven and one of the dish racks with some dust build up. |
| 2014-03-27 |
16 |
3-401.11 & 3-401.14 animal foods must be fully cooked to reach proper final cook temperature in a non continous cooking process or facility must have non-continuous cooking approval from health dept. observed salisbury steak beef being seared on the surfa |
| 2013-11-08 |
31 |
use approved cooling methods for tcs foods. observed deep and sealed tub of lettuce cooling after prep at 49 degrees. will be difficult to cool foods in deep and sealed containers. use shallow and vented containers or other effective cooling methods. cdi- |
| 2013-08-12 |
31 |
use approved cooling methods to ensure foods meet required cooling temperatures within required time. use shallow pans, quick chilling equipment, vented pans, ice baths, etc. observed several tightly sealed and deep buckets of gravy and beans in walk in c |
| 2013-08-12 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hrs. observed some foods more than 24 hrs old not date marked. cdi- foods properly date marked. |
| 2013-08-12 |
20 |
cold hold foods at 45 or below. observed raw shell eggs being left out at room temperature, pic said for an hour. minimize time foods are kept in temperature danger zone or you may use tphc if you have a written procedure and food is disposed after allowa |
| 2013-08-12 |
4 |
store employee drinks covered and below food or food contact surfaces. employee drink stored above bowls on cook line. cdi- drink removed. |
| 2013-08-12 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-06-19 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hrs per nc food code. observed some foods made more than 24 hrs ago not date marked. cdi- foods properly dated to keep up with 7 day shelf life. |
| 2013-06-19 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed meat slicer with small amount of food left inside the blade guard. be sure slicers are completely broken down and cleaned of all food or food residue. cdi- slicer cle |
| 2013-06-19 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-03-15 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-03-15 |
20 |
observed tub of just prepped lettuce in cooler make table at 52 degrees; make table is for cold holding foods; need to chill any prepped food to 45 or below before cold holding. cdi- lettuce moved to shallow containers and placed in walk in cooler to chil |
| 2013-03-15 |
23 |
facilty offers eggs cooked to order. observed consumer advisory reminder properly displayed in menus; however; their was no disclosure in menu. disclosure must include at least one of these two options:1) a description of the animal-derived foods; such as |
| 2013-03-15 |
39 |
store wet wiping cloths in sanitizer. observed wet wiping stored on counter; not in sanitizer. cdi- corrected by instruction. |
| 2013-03-15 |
31 |
use approved cooling methods; allow foods to cool completely to 45 or below before combining in deep or sealed containers. observed foods initially cooled in walk in freezer in shallow pans to 70 or below; but then they are placed in deep containers and m |
| 2012-11-16 |
4 |
observed employee beverages stored on shelf above clean dishes. store employee drinks in designated area below food or food contact surfaces to prevent contamination. cdi- drinks properly stored. |
| 2012-11-16 |
31 |
observed two tubs of meat gravy in walk in freezer not properly cooling; still 135 degrees after 2 hrs of cooling. foods were cooling in deep amounts that were too deep to quickly cool food. observed beans in walk in cooler that had been improperly cooled |
| 2012-11-16 |
23 |
facility offers under cooked or over easy eggs and cooked to order steaks. facility is required to have a consumer advisory available for customers; either in the menus or posted in some effective way. cdi- corrected by instruction; consumer advisory will |
| 2012-11-16 |
18 |
observed large tub of beans that had been cooling for approx. 3 hrs and were 112 degrees in the middles. foods must be cooled from 135 to 70 degrees within the first two hrs of cooling and 70-45 degrees in 4 more hrs. cdi- reviewed proper cooling procedur |
| 2012-11-16 |
1 |
pic needs to be food safe certified by 1/1/14. |