| Violation Date |
Code |
Description |
| 2018-07-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed chlorine sanitizer bucket reading 0 ppm. cdi- worker replaced with proper strength sanitizer, observed at 100 ppm. |
| 2018-07-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food handling employees (grill cook and pizza prep cook) not wearing hats or hair nets. |
| 2018-07-31 |
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 shredded mozz. cheese at 50 |
| 2018-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed most foods in make table of prep cooler above 45 degrees including shredded cheese at 49 degrees, lettuce at 48 degrees, provolone cheese at 49 degrees, sliced ham at 50 degrees |
| 2018-07-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed a few boxes of un-washed produce (lettuce) stored above rte foods such as cheese and dressings. cdi- pic re-arranged foods to place un-washed produce on separate shelf away from rt |
| 2018-07-31 |
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 employee making pizzas that reached into sandwich/ salad make table with bare hands to handle banana peppe |
| 2018-07-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-12-29 |
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 lemons with bare hands. cdi - stopped employee and explained that gloves need to be |
| 2017-12-29 |
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 pizza sauce and cheese be |
| 2017-12-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored above a container of dough and another bottle stored above a prep table. cdi - bottles were moved to the shelves under the tables. |
| 2017-12-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employees cup stored on the drying rack. cdi - cup was removed. |
| 2017-08-22 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the prep unit gaskets. |
| 2017-08-22 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a tray of onions on the floor in the walk in cooler. cdi - onions were moved to the shelf. |
| 2017-08-22 |
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 and salads cooling in the prep unit. cdi |
| 2017-08-22 |
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 ham in the walk in cooler at 42f. ham was dated friday 8/18. explained that items 42f-45f only |
| 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 touch multiple pizzas with bare hands as they came out of the oven. observed the employee to |
| 2017-04-10 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of bleach unlabeled. cdi - bottle was labeled during the inspection. |
| 2017-04-10 |
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 3 squeeze bottles and 2 shakers unlabeled. |
| 2017-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves, dry storage shelves and the gaskets of prep units. |
| 2017-04-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the right door of the big pizza prep unit. replace gasket. |
| 2017-01-10 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed several employee jackets stored on the soda boxes. observed a container of vapor rub stored on the dry storage. cdi - a |
| 2017-01-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed 3 boxes of tomatoes stored on the floor in the walk in cooler. |
| 2017-01-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 bottles of degreaser unlabeled and 2 other cleaner bottles not labeled. |
| 2016-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw sausage and raw ground beef stored above tomatoes in the walk in cooler. cdi - raw meats were moved to the bottom shelf. |
| 2016-06-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths being stored in bucket of sanitizer reading 0 ppm. cdi- sanitizer made to proper strength. |
| 2016-02-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket at the line are with soiled solution and less than 50 ppm of chlorine. cdi |
| 2016-02-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food with no hair restraints. |
| 2016-02-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed container with lemons at the drink area stored not covered. cdi- lid was placed on the container during inspection. |
| 2016-02-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed boxes from recent delivery stored in front of the hand sink (blocking access) at the line. cdi- boxes were moved during inspection. |
| 2015-10-29 |
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 tcs sauce in walk in cooler cooked 2 days ago that was not date marked. cdi- sauce voluntarily disposed of by pic. |
| 2015-10-29 |
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 sauces cooling in deep and covered pots, said to have been placed on ice bath initi |
| 2015-10-29 |
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 covered pot of cooked and cooling pasta sauce 53 degrees in walk in cooler that had been cooling approx. 5 hrs 50 minut |
| 2015-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler with condensation leak from ceilng. have problem serviced to prevent condensation leak. |
| 2015-10-29 |
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 two spatulas stored between wall and pizza prep table, this area is not |
| 2015-06-16 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash signs posted in restrooms. |
| 2015-02-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in main pizza prep and sandwich prep coolers. |
| 2015-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh garlic and oil mix stored in squeeze bottle left out at room temp for approx. an hour. fresh garlic and oil mixture is a tcs item that must be stored under temperature con |
| 2015-02-10 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. observed meat slicer not used today covered and ready to be used with food debris stuck to blade guard. cdi- slicer cleaned and sanitized. |
| 2015-02-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottle drink stored on top of prep table. cdi- drink removed. |
| 2014-10-13 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few heat damaged utensils in use, need to dispose of utensils in poor condition.4-501.11 maintain equipment in good repair. observed walk in cooler racks are peeling and rusted, need re-coating or |
| 2014-10-13 |
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 noodles made 2 days ago in prep cooler not date marked. cdi- noodles date marked. |
| 2014-10-13 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed can opener and stand mixer not used today that were left un-cleaned since last use. cdi- dirty items cleaned. |
| 2014-06-11 |
31 |
3-501.15 use approved cooling methods. observed foods that had been cooled in deep pots with lids. use ice baths, shallow, vented or un-covered pans, quick chilling equipment or other effective cooling methods. cdi- corrected by instruction. |
| 2014-06-11 |
26 |
7-102.11 label all chemicals. observed all purpose cleaner spray bottle not labeled. cdi- bottle labeled. |
| 2014-06-11 |
14 |
4-602.11 food contact surfaces must be cleaned min. 4 hrs after use. observed meat slicer not used today with food particles stuck to the blade. cdi- slicer cleaned and sanitized. |
| 2014-02-04 |
1 |
2-102.12 pic needs to be food safe certified and present at all time of operation as of 1/1/14. pic not food safe certified. cdi- corrected by instruction. |
| 2014-02-04 |
13 |
3-302.11 store food by final cook temperature. observed raw chicken stored above rte sandwich meats in prep cooler. cdi- food properly stored by final cook tempeature. |
| 2014-02-04 |
20 |
3-501.16 (a)&(b) cold hold foods at 45 or below. observed deli meats observed at 52-47 degrees, meats placed above chill line and/or not chilled after they were cut and then placed in make table. cdi- meats chilled in walk in cooler below 45 and placed be |
| 2014-02-04 |
18 |
3-501.14 cool tcs foods from 135 to 70 in 2 hrs. 70-45 in 4 more hrs. observed very large pot of marinara sauce cooked yesterday night that was observed at 48 degrees. pic said they use an ice bath, likely they take the sauce from the ice bath while its s |
| 2014-02-04 |
39 |
3-304.14 store wet wiping cloths in sanitizer. observed a few wet wiping cloths left out, not stored in sanitizser. |
| 2014-02-04 |
53 |
6-501.11 maintain floors in good repair. observed large broken floor tile next to stand mixer in kitchen, needs repair. |
| 2014-02-04 |
31 |
3-501.15 use approved cooling methods to ensure foods cool quickly. observed instances of large pots with lids improperly cooling foods. use shallow and vented pans, ice baths, quick chilling equipment, stir often, or use other effective cooling methods. |
| 2013-10-09 |
31 |
use approved cooling methods to ensure foods cool quickly. observed deep containers with tight lids of cooling noodles in reach in prep cooler, likely not to reach proper temperature within proper time. use quick chilling equipment, ice baths, vented and |
| 2013-10-09 |
20 |
cold hold foods at 45 or below. observed prep cooler reading 50 degrees all tcs foods inside reading 50-55 degrees. cdi- all out of temp tcs foods held more than 4 hrs were disposed of, foods held less than 4 hrs were placed in walk in cooler to chill to |
| 2013-10-09 |
14 |
maintain quat sanitizer at 200-400 ppm to be effective. observed bucket of sanitizer reading 0 ppm on test strip. cdi- sanitizer made to proper strength. be sure to switch out sanitizer buckets regularly to maintain proper strength.general comment: recomm |
| 2013-10-09 |
2 |
pic not knowledgeable of food code health policy. cdi- gave pic copy of food code policy to review with employees. |
| 2013-10-09 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-05-30 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-05-30 |
4 |
store employee drinks covered and below food or food contact surfaces to prevent contamination. observed open drink stored under prep table in kitchen. cdi- drink removed. |
| 2013-05-30 |
21 |
date mark all required tcs/rte foods per nc food code. observed shredded mozarella that is typically kept up to 3 days that is not being date marked. cdi- cheese date marked. |
| 2013-05-30 |
22 |
follow approved tilt procedure. observed pizza not being time marked on dry erase board per tilt/tphc procedures. cdi- pizza properly time labeled. |
| 2013-05-30 |
34 |
keep thermometers properly calibrated. one thermometer observed 10 degrees off calibration. recommend getting digital thermometers with thin probes for temps of thinner foods. cdi- thermometer calibrated. |
| 2013-01-28 |
2 |
no employee illness policy available. gave pic fda food code illness policy to review with employees. |
| 2013-01-28 |
43 |
protect single service items; store to prevent contamination; cover and/or stored inverted. observed a number of single service items stored face up and not protected on cook line. observed plastic container lids stored un-covered and touching employee cl |
| 2013-01-28 |
26 |
properly label all chemicals. observed unlabeled spray bottle of cleaner chemical; observed jug of water labeled as glass cleaner; observed missing label from bleach bottle. cdi- corrected by instruction. |
| 2013-01-28 |
21 |
date mark all rte/tcs required foods per nc food code. observed a confusing chart system in place for date marking; with several required foods not being date labeled as required. cdi- reviewed date marking with pic. |
| 2013-01-28 |
14 |
observed meat slicer that had not been properly washed and sanitized within 4 hrs as required by nc food code. cdi- slicer broken down and properly washed and sanitized. |
| 2013-01-28 |
1 |
pic needs to be food safe certified by 1/1/14. |