| Violation Date |
Code |
Description |
| 2018-10-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a ceiling tile that which was absorbent rather than washable.6-501.12 cleaning, frequency and restrictions - c observed sev |
| 2018-10-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors not closed and some debris around dumpster area. |
| 2018-10-16 |
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 salt not labeled on front prep line. cdi- container was labeled. |
| 2018-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in the hot holding unit on front line at 129f-137f. cdi- pic reheated chicken in the oven to180f. |
| 2018-07-06 |
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 salt and pepper pans unlabeled. |
| 2018-07-06 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed no date marking on package of raw pork and packages of raw gizzards. cdi - voluntarily di |
| 2018-07-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed two sanitizer buckets with label wearing off. cdi - pic relabeled immediately. |
| 2018-07-06 |
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 no date marking on opened jug of milk. cdi - milk voluntarily discarded. 3-501.18 discard the food requiring date labels once time |
| 2018-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed flip top unit on left side of front kitchen, including cold drawers, and cold drawers at pizza station not holding all tcs foods cold. cdi - items were individually assessed fo |
| 2018-07-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed bar handsink blocked with perforated pan. cdi - perforated pan removed. keep handsink clean and accessible at all times and use only for handwashing. |
| 2018-01-09 |
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 handle soiled dish pan and soiled damp cloth, then st |
| 2018-01-09 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed pan of blanched fries resting directly on top of more blanched fries in pan beneath. cdi - upper pan removed, contaminated fries discarded. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two cooling units that were not holding tcs foods at or below 45f - flip top on left of make line in front kitchen and cold drawers in prep cooler closest to pizza oven in fron |
| 2018-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusted cooler racks remain in only one cooler - improvement noted. |
| 2018-01-09 |
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 lot of dust on ceiling tiles above warewashing |
| 2018-01-09 |
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 portioned pasta, portioned chicken wings, and tub of rice all portioned o |
| 2017-07-21 |
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 same issues as last inspection - floor grout worn away in several areas of kit |
| 2017-07-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusting racks still present in reach in coolers in kitchen. observed support poles for shelving in walk in cooler peeling and showing rust. |
| 2017-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor stored clean and closed but with visible standing sanitizer water remaining inside. observed large plastic tubs stored wet nested. |
| 2017-07-21 |
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 one batch of cut raw vegetables in vinegar and without a date mark. pic provided logs showing date of preparation was 5 days ago. |
| 2017-07-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine dispensing 0-50 ppm free chlorine into final rinse water. cdi - pic discontinued using machine and service person was called. when service person arrived, he replaced a line |
| 2017-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty buildup on equipment in several areas - walk in cooler fan covers, hinges and interiors of most coolers and some drawers in front of house coo |
| 2017-04-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily scored cutting boards in several areas. 4-501.11 maintain equipment in good repair. observed peeling racks in reach in cooler. |
| 2017-04-18 |
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 no time marking on three b |
| 2017-04-18 |
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 grouting on floor tile worn away in several areas of kitchen. observed cracked |
| 2016-10-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. provide smooth caulking between prep surfaces, sinks, etc and walls. observed caulking not smooth in some areas. |
| 2016-10-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. chopper stored under prep sink, exposed to possible cont |
| 2016-10-07 |
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: found large tub of collards dated 9/30. cdi- discarded voluntarily. found smaller container of collards |
| 2016-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf found cutting boards stored clean with food debris attached. found some plates with food debris attached. cdi- returned to cleaning process.4-602.11 clean the |
| 2016-10-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. found container of mushrooms in overflow area bar cabinet that were decomposing. cdi-pic discarded mushrooms. |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. found pan raw beef on floor of walk-in cooler. cdi-moved to shelf in cooler. |
| 2016-06-08 |
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: found tomato soup dated 6/1 in walk-in. product was also holding in hot well. pic voluntarily discarded |
| 2016-06-08 |
9 |
3-201.11 use food from approved sources only.-p : observed incomplete information on invoices from clover hill farms. see below. in order to be an approved source, the following will be required at the food establishment serving cultivated, wild specie |
| 2016-06-08 |
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 worker handling bread loaves with bare hand contact. cdi- pic voluntarily discarded all loaves. |
| 2016-03-30 |
27 |
| 3-502.11 obtain a variance for specialized processes.-pf: found cryovaced dry sausage cryo-vaced in house. this process for this product is not approved per current variance provisions. cdi- remaining product discarded voluntarily. |
| 2016-03-30 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf: observed flounder on menu with asterisk indicationg may be served undercooked.. source is rock stone, who supplies fresh fish. |
| 2016-03-30 |
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 found short ribs scraps dated 3/21 in prep drawer. cdi- discarded voluntarily. |
| 2016-03-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed consumer advisory onmenu lacking disclosure statement. cdi- menu amended to include disclosure while on |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed surfaces in kitchen with food build-up and debris on exteriors. |
| 2016-03-30 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p: found chili aioli containing raw unpasteurized egg yolks. cdi- chili aioli added to consumer advisory while on site. |
| 2015-12-28 |
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: upon entry, observed line chef cutting apples with bare hands. cdi- discarded apples voluntarily. |
| 2015-12-28 |
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 : tomatoes being prepped then placed directly into flip top at 62 f. cdi moved to w |
| 2015-12-28 |
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 opened packages of goat cheese not date marked. cdi- allowed to date back to 12/27.3-501.18 discard the food requiring date labels |
| 2015-12-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : observed two trays of half chickens coming out of oven and going into holding at 130 f. cdi- chickens returned to cooking proc |
| 2015-12-28 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : observed no hot water available at kitchen handsink. cdi- plumber called while on site. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed linens stored i |
| 2015-08-26 |
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 : found beef jus, chicken stock, caesar dressing all dated 8/18. cdi- pic hannah discarded voluntarily. |
| 2015-08-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: brunch menu does not contain consumer advisory for eggs cooked to order. add proper consumer advisory for underco |
| 2015-08-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: skewer of whole raw chicken over raw pork in walk-in cooler. cdi- moved chicken to bottom area of refrigerator. |
| 2015-08-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : containers of straight bleach, degreaser not labeled. cdi- bottles were labeled. |
| 2015-08-26 |
9 |
3-201.11 use food from approved sources only.-p: observed salmon letter from aquagold seafood company for salmon that is supplied by meat and fish company, according to pic hannah. invoice from meat and fish does not confirm product is from aquagold. also |
| 2015-08-26 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p: observed brunch menu with cook-to-order eggs that does not have consumer advisory. cdi- directed pic hannah to add consumer advisory to brunch menu. |
| 2015-08-26 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf: facility is hot pickling zucchini, cucumbers, red onions, beets, carrots, peaches, kolrabi. found some pickles dated past seven day holding maximum for tcs foo |
| 2015-08-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. various containers of spices, oils, water unlabeled. |
| 2015-08-26 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: observed gaps in recording temperatures on various logs. verification needed. |
| 2014-12-31 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed two pans of cooked birds not date marked, cooling from yesterday cdi- date marked |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple pieces of equipment not cleaned properly from night before. cdi- removed to re-clean |
| 2014-08-05 |
4 |
2-401.11 store employee beverages so as not to contaminate food, food contact surfaces or utensils/linens public may contact. observed covered emplyee beverage stored on cutting board of prep unit. cdi- removed |
| 2014-08-05 |
6 |
2-301.14 wash hands after handling soiled surfaces and before handling food or clean food contact surfaces and before donning gloves. observed salad station food employee donning gloves without washing hands dishwasher not washing hands between soiled and |
| 2014-08-05 |
12 |
3-402.11 facility shall maintain documentation of parasite destruction or aquaculture fed parasite free diet. observed facility invoice for salmon from buckhead beef and no letter stating aquacultured fish were fed parasite free diet. |
| 2014-08-05 |
18 |
3-501.14 ensure tcs foods are cooled within time temperature parameters. observed yellow tomato soup in walk in cooler at 51 f from yesterdays cooling. cdi- product discarded |
| 2014-08-05 |
19 |
3-501.16 maintain hot held tcs foods at 135 f or hotter. observed pan of chicken breats hot holding at 125 f. cdi- reheated to above 170 f |
| 2014-08-05 |
20 |
3-501.16 (a)maintain cold held tcs foods at 45 f or colder. observed multiple cooked meatloaf, cut tomatos, cooked carrots and other tcs foods cold holding above 49 f. cdi- removed to flash cool |
| 2014-08-05 |
7 |
3-301.11 bare hand contact of ready to eat foods is prohibited. observed food employee at salad station bare handling ingredients and placing them on salad. cdi- salad discarded; pic provided instruction |
| 2014-08-05 |
39 |
3-304.14 wiping cloths soiled to sight shall not be stored on food prep surfaces. observed soiled wiping cloth on cutting board. cdi- removed |
| 2014-08-05 |
41 |
3-304.12 store in-use utensils, between-use in food with handle exposed, on clean dry surface or in water at 135 f. observed scoup handle down in beets. cdi- removed |
| 2014-08-05 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment. observed multiple cold hold units holding tcs foods at 47 f and higher. vr |
| 2014-08-05 |
47 |
4-602.13 maintain nonfood contact surfaces free of soil accumulation. observed excessive grease accumulation on hood system in kitchen. |
| 2014-08-05 |
37 |
3-305.11 protect food from cross contamination of hand sink splatter. observed open prep unit too close to unshielded hand sink and open containers of ready to eat foods next to inadequate splash guard. cdi- facility has one hand sink close by and it is u |
| 2014-03-20 |
1 |
2-103.11 pic shall ensure that all foods, especailly tcs foods are properly protected through arrival, storage, preparation and display. observed pic failure to oversee that food preparation using reduced oxygen packaging was discontinued after it was doc |
| 2014-03-20 |
4 |
2-401.11 employee beverages shall not be stored on cutting boards. observed two open employee beverages open on cutting boards. cdi- discarded |
| 2014-03-20 |
19 |
3-501.16 hot held tcs foods shall be maintined at 135 f or hotter at all times. observed tomato soup and mushroom soup hot held at 125 f. cdi-reheated above 165 f. |
| 2014-03-20 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed fresh mozerella and cole slaw cold held above 50 f. cdi- placed on tphc |
| 2014-03-20 |
22 |
3-501.19 if and when tcs foods are held using time as a public health control (tphc) without temperature control, written procedures shall be provided and followed with foods clearly marked with start and finish times, not to exceed 4 hours. all food not |
| 2014-03-20 |
27 |
3-502.11 observed facility to be conducting reduced oxygen packaging of pork ribs and sloppy joe mix where it has been observed from pacakage that air was reduced. cdi- discarded facility instructed to discontinue this rop process until approved by nc or |
| 2014-03-20 |
37 |
3-306.11 facility shall prohibit displayed food contamination by consumers. observed tea and water containers not covered in area public may walk through. cdi- covered |
| 2014-03-20 |
42 |
4-904.13 tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted or removed when customer is seated or sanitized before service. observed unprotected tableware not removed when patrons seated. |
| 2014-03-20 |
30 |
8-103.11 facility shall provide documentation of proposed variance and justification along with haccp plan before using the rop method. observed facility does not have any of this documentation on hand. cdi -process discontinued. |
| 2013-09-30 |
27 |
3-502.11 variance requirement. a facility shall obtain a variance from the state before packaging foods using rop (reduced oxygen packaging) unless food falls under 3-502.12. observed several items packaged using rop.3-502.12 reduced oxygen packaging, cri |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. foods properly date marked and then frozen need both prep date as well as frozen date so that 4-7 day counting can be accurate. observed items in fr |
| 2013-09-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. observed dish machine not reaching proper strength of free chlorine in final rinse water - at least 50 ppm. observed 10 ppm for three |
| 2013-09-30 |
30 |
8-103.11 documentation of proposed variance and justification. observed no variance on site for foods which were observed to be packaged using rop. verification visit required. facility is directed to discontinue rop until such variance is obtained. |
| 2013-09-30 |
53 |
6-201.11 floors, walls and ceilings-cleanabilit. continue regrouting floors where grout has worn away. y |
| 2013-09-30 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed one split gasket. |
| 2013-09-30 |
54 |
6-303.11 intensity-lighting. ensure that lighting meets intensity requirements under this rule. lighting in wine bar near 2 door freezer and lighting in wine bar restrooms appear to be insufficient. no meter reading was taken today. |
| 2013-09-30 |
42 |
4-901.11 equipment and utensils, air-drying required. observed a few wet nested metal sauce cups. |
| 2013-03-25 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. we will begi |
| 2013-03-25 |
8 |
5-205.11. a handwashing sink may not be used for purposes other than handwashing. observed bartender filling water glasses from the hand sink at the bar. corrected by instruction. don't use the dump sink water either. |
| 2013-03-25 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at either bar. signs provided. |
| 2013-03-25 |
13 |
3-302.11. separate raw animal foods according to required final cook temperature so that contamination cannot occur. observed tub of raw ground beef stored above tub of beef steaks in walk in cooler. corrected by moving ground beef to below beef steak. |
| 2013-03-25 |
21 |
3-501.18. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening; depending on storage temperature. if held at or below 41f; such foods may be kept through the 7th day. if held between 41f and 45f; they m |
| 2013-03-25 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed many more foods are now date marked but also saw a few that were not. remember to date mark most cheeses (exempt cheese |
| 2013-03-25 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed missing disclosure for house cured salmon. corrected by instruction. also; remember to add consum |
| 2013-03-25 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled can opener blade stored as clean; soiled mandoline blade. corrected by returning to dish pit. |
| 2013-03-25 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for rop - reduced oxygen packaging - which is used very extensively in this facility. observed no variance for curing and |
| 2013-03-25 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for reduced oxygen packaging (rop); curing (salmon and duck) or smoking (salmon and d |
| 2013-03-25 |
45 |
4-501.12. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed scored cutti |
| 2013-03-25 |
45 |
4-205.10. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi |
| 2013-03-25 |
53 |
regrout floors where grout is wearing away. |
| 2013-03-25 |
25 |
3-202.12. ensure that any food additives added to foods (such as pink salt used in curing) are considered by the fda to be gras (generally recognized as safe) and that they are used in the proper concentrations; not in excess of approved levels. corrected |
| 2012-12-14 |
12 |
3-402.12. obtain and retain for 90 days verification that fish served undercooked or raw is either parasite free (farm raised; pellet fed) or has documentation of parasite destruction by proper freezing (via letter of guarantee from supplier). observed sa |
| 2012-12-14 |
45 |
4-501.11. keep equipment in good repair. observed rusted racks inside several coolers; split gasket at walk in cooler; juicer repaired with tape; metal bowl in poor repair. |
| 2012-12-14 |
41 |
3-304.12. store utensils clean between uses on clean dry surface or in water at or above 135f. observed utensils stored in water at 87f. |
| 2012-12-14 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for vacuum packaging. cdi by instruction. guidance will be provided for variance proc |
| 2012-12-14 |
27 |
3-502.11 facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for vacuum packaging; which is used extensively in this facility. cdi by instruction. guidance will be provided for varianc |
| 2012-12-14 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed reminder but no disclosure on lunch; dinner; and brunch menus. apply to special menus as well. corrected b |
| 2012-12-14 |
21 |
3-501.17. date mark tcs rte foods which are kept for more than 24 hours after processing; preparing; or opening. observed foods not properly date marked - cooked cubed chicken; milk; rice balls; meatloaf; cheese; and other things. read handouts carefully. |
| 2012-12-14 |
21 |
3-501.18. discard date marked foods after 4th or 7th day; depending on holding temperature. observed cooked cubed chicken in walk in cooler dated as packaged more than 7 days ago. voluntarily discarded. corrected by instruction. |
| 2012-12-14 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at some of the hand sinks used by employees. |