| Violation Date |
Code |
Description |
| 2018-10-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed build |
| 2018-10-25 |
51 |
6-202.14 a toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. repeat violation. observed womens bathroom door is not a self closing door. full |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat violation. observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods. |
| 2018-02-08 |
51 |
6-501.19 closing toilet room doors - c women's restroom door needs to be self closing, door not self closing.general comment: facility back of the house area, kitchen, and restrooms have had repairs to floors, walls, and ceilings since last inspection. |
| 2018-02-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods. observed unapproved chestfreezer. ( |
| 2018-02-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic wearing a ring with designs while handling food. cdi- ring removed. |
| 2018-02-08 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in prep sink with no thawing methods and raw turkey wings thawing at room temp for several hours with no thawing methods. thaw foods under cool running water or under refrigeration. |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two boxes of raw turkey wings in kitchen that were improperly thawed at room temp and then remained at room temp approx. 3 hrs observed at 54 degrees. cdi- wings cleaned and pro |
| 2017-10-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of stainless steel cleaner next to bag of potatoes on top of prep cooler. cdi- chemical moved to chemical storage rack. |
| 2017-10-23 |
33 |
3-501.13 use approved thawing methods. observed 2 boxes of raw turkey wings improperly thawed at room temp with no thawing methods. (repeat) reviewed proper thawing methods with pic. l l |
| 2017-10-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed a hole in screen cover of wall fan in back room that leads to outside. need to repair/ replace screen. |
| 2017-10-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed some muffin pans and flat pans with significant carbon build up, may no longer be easily cleanable and needing replacing.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heater |
| 2017-10-23 |
51 |
6-501.19 closing toilet room doors - c women's restroom door needs to be self closing, door not self closing. |
| 2017-10-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed areas of floor at back storage area with damaged linoleum. observed ceiling at |
| 2017-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer pan reading 0ppm. cdi- buckets remade to proper stregnth. |
| 2017-02-23 |
33 |
3-501.13 use approved thawing methods. observed raw turkey thawing by leaving out at room temp, no thawing methods in use. |
| 2017-02-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic could not provide proof of certification. |
| 2017-02-23 |
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 cooked yams in a deep and sealed pan cooling in fridge unit at 59 degrees approx. 5.5 hrs since cooling began, not likely to |
| 2017-02-23 |
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 a few items in beverage fridge held more than 24 hrs that were not date marked. cdi- items date marked. |
| 2017-02-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in kitchen and back storage area. |
| 2017-02-23 |
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 macaroni cooling from ambient temperature in tightly wrapped pans and yams |
| 2017-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed chest freezer with badly damaged gaskets, needs replacing. observed hot holding box not working, chafing fuel in use to keep foods hot.4-205.10 ensure equipment other than toasters, mixers, microwaves, |
| 2017-02-23 |
51 |
6-501.19 closing toilet room doors - c restroom doors need to be self closing, doors not self closing. |
| 2017-02-23 |
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 areas of floor throughout kitchen and back storage area with damaged or missin |
| 2017-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer buckets reading 0 ppm. cdi- buckets remade to proper stregnth. |
| 2016-10-28 |
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. cosmetic updates are needed throughout facility. |
| 2016-10-28 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2016-10-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. verification required |
| 2016-10-28 |
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 cooked cabbage, ham, hot dogs, cut tomato not datemarked as required. cdi-pic datemarked. |
| 2016-05-24 |
23 |
3-603.113-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for eggs cooked to order not complete. vr to ensure proper advisory is in place. |
| 2016-05-24 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-05-24 |
43 |
4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service boxes stored on floor inside outside storage unit. |
| 2016-05-24 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-05-24 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (flooring |
| 2016-02-09 |
53 |
(general comment) 6-201.11floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed flooring and walls need of general cleaning throughot. |
| 2016-02-09 |
51 |
(general comment)6-202.14 toilet rooms, enclosed - c ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room.observed womens restroom door not self closing. |
| 2016-02-09 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving throughout, cooking and kitchen equipment) |
| 2016-02-09 |
45 |
4-501.11maintain equipment in good repair. observed compressor leak on chest freezer creating large amounts of ice build-up in need of removal/repair. |
| 2016-02-09 |
19 |
(reheat)3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken held on prep table measuring 77 degrees and reheated to order; staff informed that in order to perform this procedure that tphc procedures would need to b |
| 2016-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2015-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved a pan of fried chicken breast/legs and a pan of fried chicken livers stored out of temp. at <135f- fried chicken served before able to correct and chicken livers reheated to 165 |
| 2015-06-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer maintained at >200ppm- diluted today to correct. maintain at 50-100ppm. |
| 2015-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods held at >45f today. all moved to freezer to quickly chill but did not fall in temp. within 1 hour and had been out of temperature from lunch- discarded.raw ch |
| 2015-06-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic today. |
| 2015-06-18 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pfobserved a broken cooler in the back today and the other two refrigerators were not cold enough for food storage.vr in 10 days. |
| 2015-06-18 |
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 requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2015-06-18 |
33 |
3-501.13 use approved thawing methods. observed ribs and tilapia thawing on the a rolling rack today at room temperature.both moved to either be cooked or back into refrigeration to correct.if the prep sink is full(as it was with chicken today) then thaw |
| 2015-06-18 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed a broken thermometer today- vr in 10 days. |
| 2015-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the ice cream cooler. |
| 2015-06-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed torn flooring in the back of the kitchen today. |
| 2015-02-25 |
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 damaged areas of floor in dry storage area and restroom hallway. |
| 2015-02-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored outside of sani bucket. |
| 2015-02-25 |
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 gravy and sliced tomatoes in refrigeration without date marking. cdi by date marking with yesterdays date. |
| 2015-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs sitting on food prep table > 45f. (pic<1hr). cdi eggs placed in refrigeration for rapid cooling. |
| 2015-02-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic |
| 2014-10-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2014-10-30 |
6 |
. 2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees changing gloves without washing hands between different jobs. cdi by employees washing hands between glove uses. |
| 2014-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried steak stored on top of oven <135f. maintain hot held foods at 135f or above until served. cdi reheated to 165f. |
| 2014-10-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors, walls, and ceilings must be constructed in a manner that allows surfaces to be cleaned easily. observed damaged areas of floor and ceiling. repair to be smooth and easily cleanable. |
| 2014-10-30 |
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 excess grease build-up on hood system. clean. |
| 2014-06-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors, walls, and ceilings must be constructed in a manner that allows surfaces to be cleaned easily. observed damaged areas of floor and ceiling. repair to be smooth and easily cleanable.6-501.12 cleanin |
| 2014-06-09 |
47 |
4-602.13 nonfood contact surfaces- clean non-food contact surfaces frequently to prevent the accumulation of soil, grease, dust residue. observed excess build-up on hood system filters. clean. |
| 2014-06-09 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloth stored on food prep table surface. cdi stored in sanitizer. |
| 2014-06-09 |
37 |
3-305.11 food storage-preventing contamination from the premises- food must be stored in multi-use utensils that are easily cleanable. observed ice being stored in a reusable plastic bag. cdi by dispensing ice from the orignial bag or use of a multi-use c |
| 2014-06-09 |
26 |
7-102.11 common name-working containers- toxic chemicals must be stored in labeled containers. observed cleaners stored in unlabeled spray bottles. cdi by labeling. |
| 2014-06-09 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2014-02-27 |
1 |
2-102.11 demonstration-person in charge must be a certified food safety manager. pic not certified. |
| 2014-02-27 |
18 |
3-501.14 cooling- observed turkey broth cooling on prep table in kitchen at 72-80 f. all tcs foods must be cooled from 135f to 70f within 2 hours and to 41f within an additional 4 hours. cdi-turkey broth placed on stove and reheated. |
| 2014-02-27 |
31 |
3-501.15 cooling methods- observed peas cooling with tight plastic wrap cover. vent cooling foods. cdi by removing plastic wrap. |
| 2014-02-27 |
33 |
3-501.13 thawing- observed fish thawing on utensil sink. use running water, place in cooler, or thaw as part of cooking process. cdi by placing under running water. |
| 2014-02-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability- observed areas of floor in kitchen in need of repair. |
| 2013-08-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability- observed areas of kitchen and back room with floors in poor repair. repair floors. |
| 2013-08-15 |
47 |
4-602.13 nonfood contact surfaces- observed microbial build-up on upright cooler door gaskets. clean. |
| 2013-08-15 |
26 |
7-102.11 common name-working containers- all toxic chemical spray bottles must be properly labeled. observed 2 spray bottles without legible labeling. cdi by labeling. |
| 2013-08-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory must meet the requirements of the nc food code. observed wording on menus to be incorrect regarding undercooked eggs. men |
| 2013-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready-to-eat potentially hazardous foods must be date marked with date prepared. observed food items in refrigeration without proper date markin |
| 2013-08-15 |
8 |
6-301.12 hand drying provision- each handwash sink must provide a hand drying device. observed no hand towels in mens restroom. cdi by adding towels. |
| 2013-08-15 |
2 |
2-103.11 (m) person in charge-duties- employee health policy must be in place and followed. person in charge must exhibit knowledge of ehp and food code requirements (5 symptoms, 5 illnesses). pic could not give details of health policy nor was health pol |
| 2013-08-15 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager by an ansi accredited program. pic not certified. |
| 2013-02-14 |
6 |
ensure proper handwashing procedures are followed. observed employee turn water off with hands. cdi by instruction. |
| 2013-02-14 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed stainless pans stored soiled with food. cdi by instruction. |
| 2013-02-14 |
17 |
items reheated from previous days must be reheated to at least 165 within two hours. observed greens at 125 degrees. cdi by instruction. |
| 2013-02-14 |
21 |
all ready-to-eat potentially hazardous foods held more than 24 hours must be date marked. observed no date marking. cdi by instruction. advised person in charge to add date marking. |
| 2013-02-14 |
23 |
provide consumer advisory with disclosures & reminders on menus. observed consumer advisory posted on walls. cdi by instruction. advised person in charge to add advisory to menu. |
| 2013-02-14 |
34 |
food temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?2of in the intended range of use. observed multiple food thermometers with different readings. cdi by instruction. |
| 2013-02-14 |
53 |
ensure that floors; walls; and ceililngs are non absorbant; smooth; and easily cleanable. observed ceilings peeling throughout facility; and floors in disrepair in back area. |
| 2013-02-14 |
39 |
ensure wet cloths are stored in sanitizer. observed wet cloths stored under and on counter. |
| 2013-02-14 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed gaskets in need of cleanning. |
| 2013-02-14 |
2 |
no employee health policy available. handout given. cdi by instruction. |
| 2013-02-14 |
53 |
ensure materials for indoor floor; wall; and ceiling surfaces are smooth and easily cleanable. observed unsealed wood covered with aluminum foil holding up handsink in women's restroom. |
| 2013-02-14 |
37 |
ensure open food items are stored sealed. observed open bags of grits and flour stored in dry storage. |
| 2013-02-14 |
1 |
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 a t |