| Violation Date |
Code |
Description |
| 2018-11-15 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floor tile throughout the kitchen especially in the front underneath equipment and the back storage room near the hot water heater. clean the frp walls throughout the kitchen as debris is noted. i |
| 2018-11-15 |
49 |
5-205.15 (b) system maintained in good repair - cobserved the plumbing causing a hot water valve issue at the three compartment sink, where the pic is having to manually turn the valve to obtain hot water from the faucet. observed missing plumbing under t |
| 2018-11-15 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris buildup inside the reach in cooler/freezers and shelving throughout the kitchen. observed debris buildup keep the equipment clean to avoid bui |
| 2018-11-15 |
46 |
4-501.16 ware washing sinks, use limitation - ccomment: pic stated he is using the ware washing sink for hand washing. spoke with the pic to ensure that he does not wash his hands in the ware washing sink and provided solution to the hand wash sink plumbi |
| 2018-11-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace the gaskets on the tall reach in cooler doors. maintain equipment in good repair. |
| 2018-11-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved feta cheese in the reach in |
| 2018-11-15 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfat the beginning of the inspection, it was noted the back handsink was missing its plumbing pipe underneath, therefore making the handwash sink unavailable for use. a hand washing sink shall |
| 2018-11-15 |
6 |
2-301.15 where to wash - pfper conversation with the pic (person in charge), the wash vat of the three compartment sink was being designated as the sink to wash hands (this sink had soiled dishes in it) as the back handsink was not available for use (see |
| 2018-06-22 |
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 build-up around corners of floor and in dry stor |
| 2018-06-22 |
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 two packs of hot dogs and pan of eggs opened/cooked yesterday respectively without a date mark on it. pic stated that will not go t |
| 2017-10-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food orequiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is inco |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on shelving, metal dunnage racks, and reach in freezer gasket. |
| 2017-10-30 |
37 |
3-306.11 food display-preventing contamination by consumers - pcookies were cooling on the bar today that customers can sit at- cdi cookies moved to wire racks behind bar where they are not exposed to possible sneezing, touching, or other customer contami |
| 2017-10-30 |
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 some build up beginning at the edges of floors a |
| 2017-05-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tuna and chicken salad dated with make and expiration date as discussed before today. other ready-to-eat foods that were >24 hours |
| 2017-05-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved pancake mix that is made with raw shell eggs, stored over ready-to-eat sauces. |
| 2016-12-20 |
39 |
observed 0ppm in the sanitizer bucket today. bleach added so that it was maintained between 50-200ppm chlorine.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-12-20 |
23 |
observed eggs offered cooked to order if requested and no consumer advisory was present. advisory added to the menu board today to correct.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include di |
| 2016-12-20 |
21 |
observed chicken salad and ham that had been made/opened >7 days prior- discarded.observed open hotdogs, open sausage, open livermush, and open ham without a date today- all back dated or discarded.3-501.17 date mark/label all tcs foods that are ready-to- |
| 2016-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of crumbs in low prep cooler door gasket. clean. |
| 2016-05-02 |
45 |
he 4-501.11 maintain equipment in good repair. replace split gasket on glass front reach in cooler. |
| 2016-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored in red bucket with no visible sanitizing solution. cdi - solution added. |
| 2016-05-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p box of raw burgers above sealed bottle of orange juice in reach in cooler. cdi - rearranged with correct storage order. improvement noted from last inspection. |
| 2015-10-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw ground sausage stored on top of bread in reach in freezer. cdi - raw sausage moved to bottom shelf. |
| 2015-10-05 |
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. serving spoon stored in container of corned beef has with handle contacting food |
| 2015-10-05 |
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 broken floor tile near hot water heater. repair. 6-502.12 floors, walls, ceil |
| 2015-04-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under refrigeration units and where needed. |
| 2015-04-13 |
47 |
4-602.13 nonfood contact surfaces - c: clean sides of grill. |
| 2015-04-13 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: small prep unit holding at 53f. cdi-removed all foods and placed in big reach in cooler. servicing unit. |
| 2015-04-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed open container of coleslaw (commercially packaged) and sandwich meat not being dated properly. cdi-dated |
| 2015-04-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cut lettuce 50f in small prep unit. cdi- placed in reach in cooler. |
| 2014-07-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed a box of styraphome cups being stored on the floor. cdi- cups were moved to a shelf 6 inches off the floor. |
| 2014-04-17 |
37 |
general comment: 3-307.11 miscellaneous sources of contamination - c. observed sausage in the reach in cooler outside of plastic wrapper, setting beside a cardboard box of frozen food. cdi- exposed sausage was voluntarily discarded. |
| 2013-07-18 |
1 |
an ansi accredited food protection manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-07-18 |
20 |
all ready to eat potentially hazardous foods shall be cold held at 45f or below. observed the bologna cold holding at 52f. cdi- bologna was voluntarily discarded. |
| 2013-07-18 |
8 |
a hand drying provision shall be provided at all handwashing sinks. observed no paper towels at the handwashing sink upon arrival. cdi- paper towels were provided. |
| 2013-07-18 |
39 |
wet wiping cloths shall be stored in santizing solution between uses. observed several wet wiping cloths being stored outside of solution. cdi- wet wiping cloths were placed in sanitizing solution. |
| 2013-07-18 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-06-17 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed two wet wiping cloths on the shelf by the grill. cdi- wiping cloths were removed. |
| 2013-06-17 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-06-17 |
21 |
all ready to eat potentially hazardous foods shall be properly date marked. observed date markings for 6/11/13 on the cole slaw; with a holding temperature of 45f. cdi- cold slaw was voluntarily discarded. |
| 2013-06-17 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2012-12-17 |
14 |
proper sanitizer must be in the correct concentration. observed chlorine sanitizer to be at 10ppm or less in 2 spray bottles. -cdi sanitizer was remade to proper strength. |
| 2012-12-17 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-17 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2012-12-17 |
21 |
the facility staff were not yet date marking as required by the new nc food code. -cdi date marking handout was given to the person in charge (pic). the facility must properly date mark items. |
| 2012-12-17 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-12-17 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |