| Violation Date |
Code |
Description |
| 2018-12-27 |
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. tile repair needed at cook line and in dish machine area. |
| 2018-12-27 |
49 |
5-205.15 maintain a plumbing system in good repair. one hand sink was not properly draining. it was plunged and began to drain. |
| 2018-12-27 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. magic chef mini freezer is not a commercial piece of equipment.4-501.11 maintain equipment in good repair. rusted shelving observed |
| 2018-12-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing from burgers. observed asterisk on everything on breakfast menu. employee blacked out as |
| 2018-12-27 |
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 butter, meat sauce, bbq, and ceasar dressing missing date marks. dated during inspection.3-501.18 discard the food requiring date l |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with black growth on the inside walls of machine behind shield. return visit required to ensure unit has been cleaned and sanitized.4-501. |
| 2018-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open containers of raw veal and raw beef liver stored above blueberries and raw chicken patties over cheese sticks in walkin freezer. organized so ready to eat foods were above raw |
| 2018-12-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certification not held. |
| 2018-08-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide verification of ansi managers food safety certification today. |
| 2018-08-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p on two separate occasions, ehs observed an employee crack raw shell eggs then handle clean plates without changing gloves first; and an employee handling the |
| 2018-08-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic food storage bins stored clean with deteriorated sticker residue on the outsides of the containers. cdi- containers were set aside for disca |
| 2018-08-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed macaroni and cheese hot holding between 128-150f in the steam well (see chart). cdi- product was reheated to 165f on the stove. |
| 2018-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad and diced tomatoes cold holding above 45f in a built-in table cooler and multiple tcs foods (cream cheeses packets and milk) cold holding above 45f in a reach in glass-fr |
| 2018-08-13 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed corroded metal at the bottom of the outside trash dumpster. |
| 2018-08-13 |
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 the hand sink nearest the walk in coolers loosely attached/peeling away from |
| 2018-08-13 |
54 |
6-303.11 intensity-lighting - c provide 20 foot candles of lighting in dish-washing areas and 50 foot candles of lighting in food preparation areas. ehs measured approximately 7 foot candles of lighting around the dish machine and between 10 and 20 foot |
| 2018-08-13 |
45 |
4-501.11 maintain equipment in good repair. observed the glass-front reach in cooler where salad dressings, milk, and lemons are being stored with an ambient air temperature of 57f after several minutes of monitoring. discontinue use of cooler for tcs f |
| 2018-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream and milk in a reach in cooler cold holding above 45f and raw chicken in an ice bath underneath the cook line cold holding above 45f (see chart). cdi- products were |
| 2018-04-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide verification of managers ansi food safety certification. |
| 2018-04-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee cracking eggs then proceed onto other tasks without changing gloves. observed another employee remove hamburger patty paper from hamburg |
| 2018-04-19 |
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 vegetable soup and boiled potatoes cooling in high volume containers in t |
| 2018-04-19 |
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 facility using tphc/record |
| 2018-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler where milk and dressings are stored with an ambient air temperature of 53f after several minutes of testing. pic indicated the cooler door was probably accidentally left open and this |
| 2018-04-19 |
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 handsink peeling away from wall in kitchen near the walk in cooler; and peeli |
| 2018-04-19 |
54 |
6-303.11 intensity-lighting - c provide 50 foot candles of lighting in areas where food preparation occurs. observed low lighting throughout kitchen around dish washing area and prep. line. ehs could not verify foot candles today due to non-functional l |
| 2018-04-19 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 1 sanitizer bucket at 0ppm chlorine concentration. |
| 2018-01-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. a certified food protection manager must be onsite during all hours of operation. repeat. |
| 2018-01-30 |
54 |
6-303.11 intensity-lighting - c observed walk in cooler with weak lighting. the light is no strong enough for the entire cooler. spoke to the manager about installing more lighting. the manager will speak with an electrician. |
| 2018-01-30 |
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 walls still in need of repair throughout the facility. have repaired. repea |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves inside the tall reach in cooler and walk in cooler, on the outsides of the flour and sugar bins, and on the handles to the |
| 2018-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. have replaced. repeat. |
| 2018-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of the large slicer. cdi-the slicer was broken apart and properly cleaned. |
| 2018-01-30 |
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 bare handing lemons upon entrance to the kitchen. cdi-stopped the employee, instructed to wash t |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the fried okra and fried squash hot holding below 135f. cdi-the product was discarded. |
| 2017-10-24 |
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 mislabeled product in the walk in cooler. cdi-the containers were remade with the correct |
| 2017-10-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pot of chicken broth on the ground in the walk in cooler, and plates of bacon without covering. cdi-the bacon was properly co |
| 2017-10-24 |
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 weak sanitizer concentration. cdi-the sanitizer bucket was remade with the correct concen |
| 2017-10-24 |
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 ceiling light fixtures, walls throughout the facility, and missing ti |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair. observed the hoodvent light bulbs burned out. the owner stated that the electrical system must be repaired for the lights to work again. have repaired. |
| 2017-10-24 |
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 to the shelves in the reach in coolers and in the walk in cooler. have cleaned. repeat. |
| 2017-10-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2017-10-24 |
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 the tongs being stored on top of the lettuce. cdi-the tongs were rem |
| 2017-08-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons in management that has the certified food protection manager certification onsite. listed below is the rule from the 2009 nc food code manual.2-10 |
| 2017-08-22 |
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 bare handing cheese for the eggs upon entrance to the kitchen. cdi-the egss were discarded, and |
| 2017-08-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above ready to eat product, and raw chicken stored above onions in the walk in coolers. cdi-the eggs and chicken were moved to another shelf. |
| 2017-08-22 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands at a dump sink. cdi-explained to the employee that hand washing should only take place at a hand washing sink. |
| 2017-08-22 |
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 wall at the hand washing sink, and at the dish machine area. have re |
| 2017-08-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the flip top coolers, the blue reach in cooler, the hood vents, and some shelves in the walk in cooler. have cleaned. r |
| 2017-04-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked bacon stored uncovered on a bottom shelf. cdi-all plates were properly covered. |
| 2017-04-19 |
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 walls at several locations of the kitchen in need of repair. also ob |
| 2017-04-19 |
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 in both flip top cooler units, the shelves in the walk in cooler and in the 2-door reach in cooler. have cleaned. repeat. |
| 2017-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed several burned out light bulbs underneath the hood vents. manager stated that they already have new lights on order. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively c |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. repeat. |
| 2017-04-19 |
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 2 containers of product past their time/temperature date marking requirements. cdi-the prod |
| 2017-04-19 |
14 |
n4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed both ice machines to have buildup on the inside of the unit. cdi-the units were cleaned and sanitized. |
| 2017-04-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. repeat. |
| 2017-02-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. cdi-the white shield was cleaned. |
| 2017-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the clean equipment rack. cdi-the pans were unstacked. ensure equipment is fully air dried prior to stacking. |
| 2017-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed rust buildup on the racks in the coca-cola reach in cooler. have replaced. also observed burned out light bulbs under the hood vents. have repaired. |
| 2017-02-16 |
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 several missing tiles and cracked tiles in the kitchen. have repaired. |
| 2017-02-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand wash sink near the restrooms in the kitchen not draining. have repaired. |
| 2017-02-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the hoodvents, on the shelves in the walk in cooler and the 2-door reach in cooler, underneath the grill station. have cleaned thoroug |
| 2016-11-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite today. |
| 2016-11-28 |
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 one container of hard boiled eggs past their time/temperature date marking. the product was |
| 2016-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet on the clean equipment rack. ensure all equipment have fully air dried prior to stacking. |
| 2016-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket to the door of the walk in cooler. have replaced. observed burned out light in ceiling. have replaced. |
| 2016-11-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of degreaser with no label indicating the product. cdi-the bottle was properly labeled. |
| 2016-11-28 |
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. observed damaged baseboards to the walls in the kitchen. also observed several missin |
| 2016-11-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed several cracked light covers. have replaced or have the light bulb individually shielded. |
| 2016-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small amount of buildup on the racks in the walk in coolers and on the gaskets to the sandwich flip top cooler. have cleaned. |
| 2016-09-08 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-09-08 |
54 |
observed three cracked lightshields in the kitchen today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-09-08 |
53 |
observed many missing floor tiles, broken walls, and missing/broken baseboard.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.clean floo |
| 2016-09-08 |
47 |
observed build up on the fryers and the back of the grill. clean soon to reduce fire hazard.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-08 |
43 |
observed grease build up on the top shelf used to store to-go boxes.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-09-08 |
31 |
observed sausage cooling at room temperature today and it was <135f. this product should have been actively cooling in the refrigerator to quicken the process. product moved into walk in cooler to correct. 3-501.15 quickly cool foods. use methods such |
| 2016-09-08 |
20 |
observed smashed potatoes, canadian bacon, ham and sausage holding at >45f today. these items cannot be set out on the counter when the restaurant is busy. use time or temperature as discussed.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or |
| 2016-09-08 |
13 |
observed raw shrimp stored over cooked beef and raw eggs stored over cooked yams and other ready-to-eat foods. shrimp placed on the bottom rack as well as all of the egg boxes.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite today. repeat |
| 2016-06-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee handling green peppers with no gloves on. cdi-had the employee wash hands and don gloves. |
| 2016-06-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed residue buildup on the white plates inside the two ice machines. cdi-the plates were removed from the machines and washed, rinsed and sanitized. |
| 2016-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the gaskets, and the outside door iteself to the walk in freezer, on the racks inside the walk in cooler. needs thorough cleanin |
| 2016-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet. cdi-the pans were taken back to the dishwasher for rewashing. allows pans to completely air dry before stacking. |
| 2016-06-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer to be too strong in the sanitizer bucket. cdi-the bucket was poured out and remade with the correct concentration of bleach sanitizer. |
| 2016-03-03 |
20 |
observed items in the flip top cooler holding at >45f today. this unit may need to be turned down to make it through opening and closing the lid during lunch.lid shut and foods began to fall quickly.3-501.16(a)(2) maintain tcs foods in cold holding at 45 |
| 2016-03-03 |
53 |
observed floor tiles cracked and in bad repair today.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. |
| 2016-03-03 |
31 |
observed many boiled eggs cooling in a covered plastic container today- ice added to them to quicken the cooling process.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow a |
| 2016-03-03 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2015-11-23 |
8 |
•observed no papertowels at one handsink in the kitchen today- restocked to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2015-11-23 |
7 |
observed the chef place bacon barehanded on a customer's plate that was getting ready to be served- bacon discarded today.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipme |
| 2015-11-23 |
13 |
observed raw chicken stored over bacon in the walk in cooler- chicken placed on the bottom rack to correct.observed american cheese in direct contact with two raw chicken containers- cheese placed on the top shelf to correct.3-302.11(a) separate raw anima |
| 2015-11-23 |
1 |
observed no certified food protection manager onsite today.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2015-11-23 |
21 |
observed dumplings and macaroni and cheese that was made on the 16th of this month- discarded during inspection being that they were past their 7 days.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not b |
| 2015-11-23 |
53 |
observed build up under the ice machine today.6-502.12 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. |
| 2015-11-23 |
33 |
observed turkey thawing at room temperature today.3-501.13 use approved thawing methods, such as: in refrigeration, during the cooking process, in microwave, or under continously running/draining cold water.turkeys placed under draining cold water today |
| 2015-11-23 |
36 |
observed a few gnats in the kitchen today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-11-23 |
39 |
observed multiple used rags stored on the counter today.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-11-23 |
22 |
observed no time on the raw eggs held out of temperature today.back timed to correct.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 |
| 2015-09-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite today during the inspection. |
| 2015-09-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved squash and okra holding at <135f today. reheated during inspection to correct.tilt given as an option for pic today on these two products. |
| 2015-09-22 |
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 cooked potatoes cooling in a very deep portion today, tightly covered, in |
| 2015-09-22 |
21 |
, 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open gyro meat stored without a date mark today- back dated to correct.observed thawing smoked sausage with no date mark- dated wi |
| 2015-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a small amount of build up on the hood vents today. |
| 2015-09-22 |
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 missing floor tiles and cracks in some walls around the dishwasher.pic has plan |
| 2015-09-22 |
45 |
4-501.11 maintain equipment in good repair.observed a torn gasket on the 2 door reach in cooler. |
| 2015-09-09 |
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 dry good in a white bin not labeled today. |
| 2015-09-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no food protection manager onsite today. |
| 2015-09-09 |
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.-pobserved bare hand contact with bread and toast today by two employees. bread discarded during inspection to correct |
| 2015-09-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored over sausage in the make table today- eggs moved to the bottom shelf to correct.3-302.11(a) protect food in storage using covered containers, intact wrappings, or pa |
| 2015-09-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed a small amount of build up in the ice machine and a hair was observed on the ice machine white guard. |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese, lettuce, and tomatoes holding at >45f today- tomatoes discarded.lettuce and cheese chilled down quickly. |
| 2015-09-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food stored under a leaking compressor in the walk in cooler today.some food discarded to correct(see #11).other foods moved. |
| 2015-09-09 |
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 multiple foods in the walk in cooler not dated today- chicken salad, rigatoni, fetacini. observed dumplings, limas, and tuna salad |
| 2015-09-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored on counters today. sanitizer made during the inspection to store them in. use these cloth towels out of the sanitizer to wipe down counters and knives when n |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair.observed rusted racks in the walk in cooler and a rough and hard to clean interior to the microwave.observed a leaking compressor in the walk in cooler today- do not store food under this leak.4-202.11 food conta |
| 2015-09-09 |
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 racks, inside the fryers and inside the microwave. observed build up on the bread toaster with the conveyor belt tod |
| 2015-09-09 |
53 |
6-502.12 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 dust build up on ceiling, light fixtures,and ceil |
| 2015-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee phone stored in contact with napkins today. |
| 2015-09-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hats or hairnets in use on the line. |
| 2015-06-29 |
45 |
observed coolers approved for bottled and prepackaged items only holding non grab n go tcs items such as gallons of milk, pickled beets, and other items.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi cer |
| 2015-06-29 |
6 |
observed employee on cook line wipe hands on dish towel then when instructed to wash his hands walked past hand sink to rinse in 3-comp sink. employees are to wash hands in hand sink only. cdi-washed hands in hand sink.**2-301.15 only wash hands in hand |
| 2015-06-29 |
8 |
observed no handwashing signs at kitchen hand sinks. cdi-gave signs.6-301.14 handwashing signage - c |
| 2015-06-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf repeat: observed salad mix and cooked pasta in walk-in not date marked. salmon spread not date marked in make-unit. |
| 2015-06-29 |
22 |
observed no time documentation for in use shell eggs. sitting on counter at 83f. 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 b |
| 2015-06-29 |
23 |
observed burgers on children's menu listed with an asterisks label says *these foods may be ordered undercooked...steak and hamburger may be cooked to order. 3-401.11(d)(2). comminuted meat (hamburger) cannot be served undercooked or offered from the |
| 2015-06-29 |
47 |
observed equipment needing cleaning. hood and fryers excessively greasy. **4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-06-29 |
1 |
observed no servsafe or equivalently certified employee on premises.2-102.12 certified food protection manager - c |
| 2015-06-29 |
49 |
observed hot water faucet handle broken in employee women's bathroom. leaking hand sink in ladies bathroom. hanging hand sink in kitchen. leak at 3 comp sink and hot water turned off. all plumbing shall be in good repair and get fixed asap. 5-205.15 |
| 2015-06-29 |
50 |
observed slow draining discharge from dishmachine. floor floods after every cycle. get floor drain serviced to rid drain of excess grease or garbage that may be slowing the drain.5-401.11 capacity and drainage - c |
| 2015-06-29 |
53 |
observed floors, walls, ceilings, fans, ventilation in disrepair and/or needing cleaning. 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 repa |
| 2015-06-29 |
34 |
observed food thermometer with dead battery. need an accurate food thermometer for checking final coook temps and proper reheating..4-502.11 (b) good repair and calibration - pf |
| 2014-11-19 |
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 chopping lettuce with bare hands. re-directed to wear gloves. |
| 2014-11-19 |
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 multiple items without proper date mark. gave instructions. |
| 2014-11-19 |
22 |
may use time as public safety control for shell eggs for service. gave instruction to mark time out of temp control on metal near product. |
| 2014-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed biofilm on shield of ice machine near banquet room. inside was acceptable. gave instruction and began cleaning process. |
| 2014-11-19 |
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. continue ongoing repair of floor near dishmachine. |
| 2014-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walkin with rust. gave instruction to begin replacing. |
| 2014-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some shelving in walkin and dry storage with rust. several dish racks need thoroughly cleaned or replaced. . may require light pressure wash. |
| 2014-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight biofilm in one ice machine. began cleaning process on ice machine. |
| 2013-11-18 |
45 |
use only approved equipment and provide in good repair. observed dishmachine with leak not properly dispensing sanitizer solution, leak in back of walkin refrigerator dripping from compressor, clamps for holding cutting board on make table, broken and chi |
| 2013-11-18 |
42 |
air dry only. observed employee use clean cloth to dry dish. gave instruction. |
| 2013-11-18 |
39 |
store all cloths dry on clean surface or in sanitizer solution between use. observed 2 wet cloths on prep areas. gave instruction for proper handling. |
| 2013-11-18 |
31 |
use approved cooling methods. observed cooked potatoes in deep covered container in walkin cooling within approved parameters. potatoes were placed in ice for quick chill before return to walkin. instruction for proper methods given. |
| 2013-11-18 |
20 |
maintain all cold foods stored at or below 45 f. observed make table with some foods in lower reachin greater than 45 f. thermostat was adjusted to lower temperature. foods were reported to have been stocked from walkin less than 4 hours prior. foods on t |
| 2013-11-18 |
14 |
provide adequate sanitization of all utensils and food contact areas. observed dishmachine not provided chlorine for sanitizing rinse. observed bottles and linen buckets with ~ 10 ppm of chlorine. observed 1 ice machine with slight biofilm. gave istructio |
| 2013-11-18 |
1 |
manager certified in food protection required on duty at all times. no certified management. gave instruction and reminder of january 1, 2014 compliance date to avoid violation deduction. |
| 2013-07-01 |
1 |
at least one employee with certification from an accredited program must be on duty. observed no accreditation. gave instruction and informed of 1/1/14 compliance date. |
| 2013-07-01 |
6 |
hands must be washed frequently. thorough hand wash is required between task changes. observed wait staff buss dirty dishes then re-enter kitchen without hand wash. gave instruction. |
| 2013-07-01 |
38 |
food service employees shall not wear jewlery, other than a plain band ring, on hands or wrists. no polish or acrylic nails permitted. observed wait staff with rings and braclets. gave instruction. |
| 2013-07-01 |
47 |
maintain all non-food contact equipment clean to sight and touch. observed dish racks with heav y up and shelving in dry storage/walkin with corrosi_on. |
| 2013-03-12 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |
| 2013-03-12 |
6 |
employees shall wash their hands(f) during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; p(g) when switching between working with raw food and working with ready-to-eat foo |
| 2013-03-12 |
7 |
food eployees shall not contact ready to eat foods with their bare ahnds and shall use utensils; gloves; or dispensing equipment. observed an employee on the food prep line using his bare hands to prepare cook bacon and toast. cdi by insturction- manager |
| 2013-03-12 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel.general comment: towel dispensers need to be repaired so tha |
| 2013-03-12 |
8 |
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. obsered no handwashing signs at the handwashing sinks in the kitchen. |
| 2013-03-12 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobsered black residue on the ice baffle at the waitress station in the ice machine. direction was given to clean the ice baffle. |
| 2013-03-12 |
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 |
| 2013-03-12 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2013-03-12 |
23 |
(a) except as specified in ¶ 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ¶ 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-03-12 |
26 |
containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. pf only those pesticides that have been registered with the epa and with the n.c. department of agriculture and consumer services shall be used. |
| 2013-03-12 |
38 |
(a) food employees shall keep their fingernails trimmed; filed; and maintained so the edges and surfaces are cleanable and not rough. pf(b) unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernai |
| 2013-03-12 |
37 |
products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; a |
| 2013-03-12 |
37 |
a) except as specified in ¶¶ (b) and (c) of this section; food shall be protected from contamination by storing the food: (3) at least 15 cm (6 inches) above the floor. obsered raw chiecken being stored on the floor of the freezer. cdi- chicken was place |
| 2013-03-12 |
39 |
(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration observed wet siping cloths being stored on the food prep line while not in use. |
| 2013-03-12 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. obsered caucking coming off the wall near the dishwashing area and observed a hole in the door of the walk in cooler. obser |
| 2013-03-12 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. obsered rusty shelves in the walk in cooler. |
| 2013-03-12 |
49 |
a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not |
| 2013-03-12 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered recepticle in bothe the customers and employee's women's bathroom. |
| 2013-03-12 |
53 |
physical facilities shall be maintained in good repair. observed ceiling peeling and missing tiles on the floor. |
| 2013-03-12 |
34 |
(b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish f |
| 2012-11-19 |
21 |
provide date marking for all ready to eat foods that will be kept over 24 hours. date marking not observed for some items. gave directions. |
| 2012-11-19 |
23 |
provide consumer advisory for all animal products uncooked or partially uncooked. no advisory provided. gave instruction and handout. |
| 2012-11-19 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. |
| 2012-11-19 |
2 |
no employee health policy. gave instruction. |
| 2012-11-19 |
43 |
keep all single serve cups sleeved or in sanitary dispenser. observed unsleeved single serve cups. |
| 2012-11-19 |
45 |
discard all utensils with cracks; chips; or breaks. |
| 2012-11-19 |
42 |
air dry all glasses before tight wet stacking. observed plastic cups on wait station tightly wet stacked. gave instruction. |
| 2012-11-19 |
1 |
pic has no food management training certification. gave instruction. |