| Violation Date |
Code |
Description |
| 2018-07-18 |
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. - observed 3 missing ceiling tiles in the women's restroom. tiles need replacing. (repea |
| 2018-07-18 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p built in back flow device appears broken on can wash, need to install proper back flow prevention device. will follow up |
| 2018-07-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no quat test strips available to check quat sanitizer in use. will follow up within 10 days that facility has proper test strips available. |
| 2018-07-18 |
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 not wearing a hat or hair restraint while serving food on service line. cdi- employee put on a visor. |
| 2018-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of frozen beef stored on floor of walk in cooler since morning delivery. cdi- pic placed food on shelving above floor. |
| 2018-07-18 |
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 4 pans of fresh queso cheese in hot box at 90-110 degrees that had been there approx. 30 min according to pic. hot b |
| 2018-01-08 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2018-01-08 |
37 |
general comment 3-306.11 protect food on display using shields, packaging, or other effective means. -p - observed uncovered lemons beside the tea urns. cdi - lemons were placed in another container with a lid. |
| 2018-01-08 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a broken handle on the steamer; the handle is being held together with a rusty screw driver. repair/replace handle.observed tape on both rice cookers. remove tape so that it is smooth |
| 2018-01-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed heads of lettuce stored above pico and tomatoes in the walk in cooler. observed boxes of unwashed lemons, jalapeno and cilantro stored above lettuce (pre-washed) and che |
| 2018-01-08 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a container of employee food stored on the top shelf in the walk in cooler. cdi - container was moved to the bottom she |
| 2018-01-08 |
53 |
general comment 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. - observed 2 missing ceiling tiles in the women's restroom. replace til |
| 2017-08-22 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - the steamer door is still broken and there is still a screw driver wedged in it like a handle. repair handle. |
| 2017-08-22 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-22 |
31 |
of 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 cheese cooling on the serving line. cdi - cheese was |
| 2017-08-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the slicer on the wall. the slicer has not been used yet today. cdi - slicer was removed to be rewashed.observed dirty empty chip bin |
| 2017-08-22 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - shift manager on duty is not certified |
| 2017-04-10 |
45 |
of general comment 4-501.11 maintain equipment in good repair. - observed a screw driver wedge in the handle of the steamer. pic stated the part needed is too old and isn't made anymore. pic has put in an order for the new piece to be custom made. |
| 2017-04-10 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the women's restroom only reaching 92f. verification required 4/19/2017. |
| 2017-04-10 |
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 an employee cutting tomatoes with bare hands. cdi - explained violation. pic voluntarily discarded the t |
| 2017-01-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a trash can blocking the sink in the kitchen. cdi - trash can was removed. |
| 2017-01-10 |
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 container of sugar and a container of water not labeled. |
| 2017-01-10 |
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 a container of tomatoes cooling with a tight lid in the walk in cooler. |
| 2017-01-10 |
45 |
general comment 4-502.11(a) maintain utensils in good repair. - observed a rice cooker with tape holding the control panel on. remove tape and repair/replace. observed a screw driver wedged into the steamer handle. repair/replace. |
| 2017-01-10 |
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 a cutting board stored behind the prep sink faucet. do |
| 2016-10-10 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed 3 non shatter proof bulbs unshielded above the registers and food trays. shield lights o |
| 2016-10-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - facility did not have test strips to test quat sanitizer. verification required 10/19/2016 |
| 2016-10-10 |
33 |
to 3-501.13 use approved thawing methods. - observed a bag of pre cooked pork thawing in 115f water in the steam table on the line. cdi - explained that thawing needs to be done in the walk in cooler or under cold running water. pork was moved under cold |
| 2016-10-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of quat sanitizer not labeled. sanitizer was blue and looked like windex. cdi - bottle was labeled. |
| 2016-10-10 |
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 an employee cutting green peppers without gloves. cdi - explained that gloves need to be worn and the pep |
| 2016-06-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. bulb shields in ceiling lights of prep room missing their end caps, they need to be installed on the bulb shields. |
| 2016-06-17 |
45 |
5 4-501.11 maintain equipment in good repair. observed handle missing from steam unit. screwdriver in use instead of handle |
| 2016-06-17 |
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 pans of steak and chicken cooling since last night, food |
| 2016-06-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2016-01-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of sanitizer and a spray bottle of glass cleaner not labeled. cdi- chemicals labeled. |
| 2016-01-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no towels at kitchen handsink. |
| 2016-01-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn and bean salsa at service line cold holding at 56 degrees. appears food had been prepped 30 minutes earlier and had not been chilled for proper cold holding. cdi- corn and |
| 2016-01-21 |
45 |
5 4-501.11 maintain equipment in good repair. observed handle missing from steam unit. screwdriver in use instead of handle.general comment: observed grade card partially obstructed by bottles of sauces. maintain grade card visible to the public per nc la |
| 2015-07-09 |
49 |
5-205.15 maintain a plumbing system in good repair. 3 comp sink badly leaking from handle area.general comment: sr# 58047 investigated during inspection |
| 2015-07-09 |
45 |
5 4-501.11 maintain equipment in good repair. observed handle missing from steam unit. observed rice cooker with damaged control panel on top with wires sticking out. |
| 2015-07-09 |
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 several freshly prepped items that are being stored in deep and sealed con |
| 2015-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh foods prepped and not properly cooled before cold holding including corn salsa at 52,medium salsa at 48, and guacamole at 50 all on serving line. cdi- medium salsa dispose |
| 2015-07-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso cheese hot holding at 122-133 in parts. cdi- cheese that had been hot held for 3 hrs was reheated in steamer above 165.facility frequently caters, observed tubs used for |
| 2015-07-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee eating something while manning the serving line. cdi- employee corrected and instructed to use designated area for eating. |
| 2015-07-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2015-06-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. certified pic was on a delivery and was not present for duration of inspection. |
| 2015-06-05 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed pans of chicken stacked on top of each other with lids, 3 pans of chicken observed at 50-51 cooling since last night over 6 |
| 2015-06-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a couple spray bottles of all purpose cleaners in chemical storage area with no labels. cdi- chemicals labeled. |
| 2015-06-05 |
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 3 pans of chicken improperly cooled overnight had tight lids and were stacked on t |
| 2015-06-05 |
45 |
5 4-501.11 maintain equipment in good repair. observed handle missing from steam unit. observed rice cooker with damaged control panel on top with wires sticking out. pic said new one is on order. |
| 2015-02-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. ceiling lights in prep area near rice warmers have no shield, need replacing. |
| 2015-02-02 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall behind dry good shelf on cook line peeling, needing some repainting. baseboard trim needs repair/ refastening next to office ta |
| 2015-02-02 |
51 |
5-203.12 toilets and urinals shall be maintained in good repair. one commode in women's restroom is out of order, needs repair. |
| 2015-02-02 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water available at water fixtures, water heater is malfuntioning, pic could not fix water heater during inspection and voluntarily closed. pic will contact hea |
| 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 some significant grease build up on outsides of fryer on cook line. |
| 2015-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed handle missing from steam unit and knob cover missing from flat grill control knob. need replacing. |
| 2015-02-02 |
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 sealed container of onions and peppers improperly cooled. cdi- revie |
| 2015-02-02 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed deep and sealed container of cooked peppers and onions in walk in cooler at 100 degrees in the center approx. 3.5 hrs since |
| 2015-02-02 |
13 |
13 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw frozen shrimp in stand up freezer stored aboverte corn. cdi- raw shrimp moved to bottom of freezer. |
| 2014-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw frozen shrimp in stand up freezer stored above rte foods, lettuce and guacamole. cdi- raw shrimp moved to bottom of freezer. |
| 2014-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked shrimp in hot holding cabinet at 122 degrees. likely pre-cooked shrimp did not reach proper heating temperature of 135 for hot holding. cdi- shrimp had been placed in wa |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed just prepped lettuce placed on cold hold service line at 60 degrees. observed just made salsa at 42-56 degrees. be sure to chill tcs foods to 45 or below before cold holding. cd |
| 2014-10-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. ceiling lights in prep area have no shield, pic is having shield replaced asap. |
| 2014-10-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. thermometer broken in reach in cooler. cdi- thermometer replaced. |
| 2014-10-09 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed peppers and onions placed on steam table service line at 90-135 degrees, after not being initially cooked to 135 min. cdi- vegetables cooked |
| 2014-06-11 |
31 |
3-501.15 use approved cooling methods. observed large containers of cut tomatoes stored in deep and sealed containers, may have difficulty reaching 45 or below within 4 hrs since prepping. cdi- tomatoes moved to shallow vented containers to rapidly cool. |
| 2014-06-11 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed just made corn and bean salsa cold holding on service line at 53 degrees. be sure prepped foods are chilled to 45 or below before cold holding. cdi- salsa chilled to 45. |
| 2014-06-11 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 min. observed refried beans and queso cheese hot holding on steam table at 120-122 degrees. cdi- foods reheated to 165 and properly hot held. |
| 2014-02-04 |
8 |
6-301.14 all handwash sinks need handwash signs. no handwash sign on kitchen handsink. (repeat) |
| 2014-02-04 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed fresh prepped salsas on service line at 47-50 degrees, these fresh prepped foods must be chilled below 45 before cold holding. cdi- salsas chilled below 41 for cold holding. |
| 2014-02-04 |
14 |
4-501.114 maintain sanitizer at proper strength. observed disinfectant in spray bottle labeled as sanitizer not at sanitizing strength. cdi- bottle properly labeled as disinfectant and will not be used on food contact surfaces. |
| 2014-02-04 |
26 |
7-102.11 properly label all chemicals. observed non labeled spray bottle of window cleaner and mislabeled spray bottle of disinfectant. cdi- chemicals properly labeled. |
| 2014-02-04 |
21 |
3-501.17 date mark all required tcs/rte foods per nc food code. observed non-consistent date marking methods in use with some foods marked for day of prep, some foods marked for day of disposal. urged pic to use a consistent date marking system to prevent |
| 2013-10-09 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-10-09 |
47 |
maintain non food contact surfaces clean. clean old crumbs and food build up from inside hot hold cabinet on service line.general comment: observed grade card partially obstructed, grade card must stay visible at all times. |
| 2013-10-09 |
45 |
maintain equipment in good condition. observed steam unit in kitchen with broken handle, screw driver being used as a handle. needs repair. |
| 2013-10-09 |
26 |
label all chemicals. observed un-labeled spray bottle of sanitizer in bar area. store chemicals to prevent contamination of food. observed foods stored on chemical storage shelf. cdi- foods removed. |
| 2013-10-09 |
21 |
maintain 7 day shelf life for required date marked foods. observed nacho cheese in walk in cooler 8 days old. cdi- cheese disposed of. |
| 2013-10-09 |
14 |
sanitize all food contact surfaces. observed no sanitizer available at start of inspection. cdi- sanitizer made to proper strength. food contact surfaces shall be clean to sight and touch. observed tomato dicer stored as clean with food particles on blade |
| 2013-10-09 |
8 |
kitchen handwash sink has no handwash signs. all handwash sinks need to have handwash signs |
| 2013-04-23 |
1 |
pic needs to be present with a food certification by ansi course by 1/1/14. |
| 2013-04-23 |
8 |
kitchen handwash sink has no handwash signs. all handwash sinks need to have handwash signs |
| 2013-04-23 |
17 |
reheat pre-packaged rte foods to 135 min or previously cooked foods to min. 165 for hot holding. observed pre-packaged foods being re-heated in steamer and then hot held and were not reaching minimum temperature of 135 to ensure they can properly hot hold |
| 2013-04-23 |
20 |
cold hold foods at 45 or below. observed corn and bean mixture cold holding on make table and in reach in cooler at 63 degrees. mix had just been prepped and then placed on make table out of temperature. prepped foods must be chilled back to 45 or below i |
| 2013-04-23 |
19 |
hot hold foods at 135 min. observed foods that were not originally re-heated to proper temps that were hot holding below 135 including: queso; beans; chicken. cdi- foods all re-heated to 165 min to properly hot hold at 135 min. |
| 2013-01-28 |
20 |
cold hold foods at 45 or below. observed corn and bean mix cold holding on display line at 50-51 degrees; had just been prepared 1.5 hrs earlier and was not chilled before attempting to cold hold. cdi- corn and bean mix switched out and placed in reach in |
| 2013-01-28 |
8 |
kitchen handwash sink has no handwash signs. all handwash sinks need to have handwash signs. |
| 2013-01-28 |
13 |
observed container washed rte peppers not being covered in walk in cooler. protect food during storage and display. cdi- peppers covered. |
| 2013-01-28 |
21 |
date mark all rte/tcs foods as required by nc food code. observed open gallon of milk not being date labeled as required by nc food code. cdi- reviewed date labeling with pic. |
| 2013-01-28 |
8 |
no hand towels available at kitchen hand sink. cdi |
| 2013-01-28 |
42 |
observed a few pans being tight stacked while still wet. be sure all dishes and utensils air dry. |
| 2013-01-28 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed outsides of grill with significant grease build up; needs cleaning. |
| 2013-01-28 |
33 |
thaw foods properly per nc food code. observed pre-packaged beef thawing in sink not submerged in water and faucet not on at high enough velocity. cdi- beef placed in container of water and water velocity increased. |
| 2013-01-28 |
2 |
illness policy does not contain all fda food code standards. cdi- gave pic copy of food code illness policy to review with employees. |