| Violation Date |
Code |
Description |
| 2018-10-22 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed food debris on floors under and around equipment. |
| 2018-10-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed garbage dumpster lids and doors open. |
| 2018-10-22 |
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 items stored unprotected in outside storage building. |
| 2018-10-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed solution in wiping cloth buckets testing 0ppm qac. |
| 2018-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved black beans in walk-in cooler > 45f. cdi voluntary discard by pic.observed shredded cheddar cheese in container that should have contained ice for ice bath > 45f. cdi voluntary d |
| 2018-10-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on slicers stored as clean at prep table. observed build-up on can opener blade. observed food debris on containers stored as clean on the |
| 2018-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee drinks stored on and above work surfaces.cdi by discard. |
| 2018-06-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved hand sink without hand towels.observed sanitary gloves stored on hand sink.cdi by adding towels and relocating gloves. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods in walk-in > 45f. see temp chart.cdi- tcs foods in cooler > 4hrs were discarded by pic.observed zone in cooler (left side when entering) to be > 45f. walk-in w |
| 2018-06-19 |
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 individually packaged tcs foods in walk-in that were actively cooling. cdi |
| 2018-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed condiment containers stored in direct contact with lettuce in prep cooler. cdi by discard.3-306.11 protect food on display using shields, packaging, or other effective m |
| 2018-06-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken breast, tenders, and bites stored in warmer < 135f. cdi by discard by pic. |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris on and inside equipment throughout kitchen. |
| 2018-06-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.keep dumspter doors and lids closed. |
| 2018-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet wiping cloths stored on work surfaces. |
| 2018-03-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed the insert for the salad crisper stored on the floor. cdi - the container was washed, rinsed and sanitized and then pl |
| 2018-03-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bucket stored above boxes of tea on the servers line. cdi - the sanitizer bucket was moved to a correct location. |
| 2018-03-27 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salad on the counter at 54f, lettuce in the prep top at 52f and tomatoes at 49f. cdi - salad was placed in the walk in cooler to cool; the other items were vo |
| 2017-11-16 |
47 |
general comment 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. |
| 2017-11-16 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-11-16 |
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 handles of scoops down in 3 containers of cheese on the cook line. |
| 2017-11-16 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 3 sanitizer buckets with wiping cloths in them stored on the floor. |
| 2017-11-16 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items on the cook line above 45f (see temperature chart). cdi - corn, spinach, corn on the cob, lettuce and mac and cheese were voluntarily discarded. |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the slicer, dicer, can open and several containers and plates while they were stored as clean. cdi - all items were taken back to the |
| 2017-11-16 |
8 |
repeat violation 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the hand sink by the prep sinks and ice cream. cdi - paper towels were provided. |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed corn on the cob, cheese and sausage above 45f. cdi - corn and sausage were taken to the walk in freezer to cool. cheese was voluntarily discarded. |
| 2017-09-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed boxes of unwashed asparagus stored above ready to eat black beans in the walk in cooler. cdi - asparagus was moved to the produce shelf. |
| 2017-09-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed the hand sink by the prep sinks missing paper towels. cdi - paper towels were provided.6-301.14 post a handwash sign at each handsink. - observed no han |
| 2017-09-21 |
53 |
repeat violation 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 low grout throughout the facility. |
| 2017-09-21 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-05-15 |
53 |
general comment 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. 6-201.11 floors, walls and ceilings shall be designed, constructed, and |
| 2017-05-15 |
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 gaskets and walk in cooler shelves. observed cleaning needed in the bottom of the reach in freezer by the frye |
| 2017-05-15 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit under the salad crisper and the one across from the oven. replace gaskets. |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers stacked wet. |
| 2017-05-15 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 3 dirty scoops stored with clean scoops that were going to be placed on the cook line. cdi - scoops were removed to be rewashed.obs |
| 2017-02-24 |
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 on gaskets and inside prep units. |
| 2017-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on 3 plates, a slicer and cuber stored as clean. cdi - all items were taken back to be rewashed. |
| 2017-02-24 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw salmon and tilapia in the walk in cooler.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored ab |
| 2016-12-14 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw salmon stored above cooked bacon in the walk in cooler. observed raw salmon stored above cooked pork in the walk in cooler and raw burgers stored above cooke |
| 2016-12-14 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed corn cobs on the grill at 79f-82f. cdi - cobs were placed in a separate pan on the grill to reheat. |
| 2016-12-14 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers stacked wet. |
| 2016-12-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a water bottle stored on a prep surface and a another stored on the 3rd shelf in the walk in cooler. cdi - drinks were removed. |
| 2016-12-14 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employees apron stored on a cutting board. observed a apron on the drying rack. |
| 2016-12-14 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. |
| 2016-08-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed clean and dirty aprons hanging on the drying racks. designate an area for aprons and other employee items. |
| 2016-08-29 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed boxes of single service items on the floor of the storage shed in the back. keep items off of the ground. |
| 2016-08-29 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several pans and containers stacked wet throughout the facility. |
| 2016-08-29 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 3 containers stored as clean with food debris on them. cdi - items were taken back to be rewashed. |
| 2016-08-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw burgers stored above raw bacon in the walk in cooler. cdi - items rearranged. |
| 2016-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishses stored as clean with food particles and/or food residue as well as sticker residue stuck to them. have all dishes re-cleaned. (rep |
| 2016-06-01 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed pan of deli turkey date marked for 8 days ago. date mark required foods are allowed a maximum 7 |
| 2016-06-01 |
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 canned beans that appear to be tcs and require 4 hr cooling window to chi |
| 2016-06-01 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed wilted lettuce being held for credit stored on shelf along with restaurant food in walk in cooler. cdi- |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a few reach in cooler doors needing cleaning around them near hinges and drawer cooler gaskets needing better cleaning. |
| 2016-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler on cook line with damaged inside door panels needingrepair or replacing. observed various prep cooler racks that are rusted and peeling, need replacing or re-coating. |
| 2016-06-01 |
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. wall at veggie prep sink at victory wash unit has badly peeling and dirty caulk, needs |
| 2016-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several instances of pans and dishes beingtight stacked while still wet. |
| 2016-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken in hot holding unit at 122 degrees. cdi- chicken voluntarily disposed of by pic. |
| 2016-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some containers stored as clean with food stuck to them. cdi- dirty items placed in dish area for re-washing.4-602.11 clean the equipment and utensils |
| 2016-01-25 |
37 |
3-307.11 protect food from contamination sources. observed pans of bacon stored above dirty dishes soaking in detergent in prep sink. bacon moved to proper prep table away from potential contamination sources. |
| 2016-01-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic could not provide proof of certification. |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler on cook line with damaged inside door panels needing repair or replacing.4-202.16 nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed an |
| 2016-01-25 |
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 a ceiling light cover on cook line is coming off the light fixture, needs replacing. |
| 2016-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several instances of pans and dishes being tight stacked while still wet. |
| 2015-08-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks stored in reach in coolers and employee jackets and aprons stored above food or food contact surfaces. items moved to emp |
| 2015-08-25 |
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 walk in cooler with a lot of limescale/ mold bui |
| 2015-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. gaskets need cleaning on reach in coolers in kitchen and serving line. several racks inside walk in cooler have build up needing cleaning. observed |
| 2015-08-25 |
45 |
4-501.11 maintain equipment in good repair. observed some racks in small prep cooler next to flat grill that are peeling and rusty. observed doors to prep coolers on cook line that have damage on insides of doors, need repair. observed chip scoop holder o |
| 2015-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large number of pans and dishes tightly stacked while still wet. |
| 2015-08-25 |
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 few items: shakers, squeeze bottles of condiments, and bags of sugar that were not labeled. |
| 2015-08-25 |
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 large pans of portioned bagged pasta over stacked, preventing quick coolin |
| 2015-08-25 |
14 |
j4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some utensils, tomato dicer, onion slicer, stored as clean with food particles left on them. observed some dishes and pans stored as clean with some |
| 2015-02-16 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee handling and cutting washed bell peppers with bare hands. cdi- employee corrected, rewashed peppers and washed hands and put on gloves for han |
| 2015-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with food and food particles stuck to them including several fryer baskets, several plastic pans, a tomato slicer, |
| 2015-02-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed recently reheated onions in steam table at 110-144, did not reheat in microwave for all parts to reach 165 for hot holding. cdi- onions reheated prop |
| 2015-02-16 |
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 several knives being stored on cook line in between equipment in un-clea |
| 2015-02-16 |
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 container of rte food in make table next to flat grill date marked for 9 days ago. cdi- food di |
| 2015-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of plastic pans being tight stacked while still wet. |
| 2015-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler on cook line broken, items being held in ice baths. pic said cooler is scheduled for replacement. items in ice baths were properly cold held. observed a few reach in cooler racks especially |
| 2015-02-16 |
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. walk in cooler ceiling and walls have some lime scale build up that needs cleaning/ removal. |
| 2014-09-25 |
54 |
4-202.18 maintain hood filters. observed missing hood filters in hood system above thermolizer and smoker. need to keep hood filters in place during use of hood. |
| 2014-09-25 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed ceiling tile in corner above prep table area next to walk in, that appears to be moisture damaged, needs replacing. 6-502.12 floors, walls, ceilings shall be clean. need to |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some grease build up on and around propane pipes behind cooking equipment on cook line. |
| 2014-09-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few container lids and clear plastic tubs badly cracked, needing replacing. 4-501.11 maintain equipment in good repair. observed one the microwaves on cook line with badly peeling appliance paint i |
| 2014-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few bowls tight stacked while still wet. |
| 2014-09-25 |
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 noodles initially to start cooling in ice bath but then bagged and stacke |
| 2014-09-25 |
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 corn dogs in prep cooler incorrectly date marked, date on container not updated when food was |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with signs of mold growth on top underside of bin behind ice guard. cdi- pic is having ice machine cleaned professionally asap. observed a |
| 2014-06-02 |
4 |
employee drinks need to be stored covered and below food and food contact surfaces. observed employee drink stored on steam table next to hot held foods. cdi- drink removed. |
| 2014-06-02 |
1 |
2-102.12 pic needs to be food safe certified and present at all times of operation. present pic does not have food safety certification. |
| 2014-06-02 |
13 |
3-302.11 arrange and store food by final cook tempeature to prevent contamination. observed raw steak meat stored at back of drawer cooler with cheese and deli turkey stored in front, subject to drippings from the raw meat. cdi- drawer cooler re-arranged |
| 2014-06-02 |
14 |
4-601.11 (a) food contact surfaces shall be clean to sight and touch. observed vegetable slicers and a few various dishes stored as clean with food particles left on them. observed ice machine with some mold build up on ice chute. cdi- dirty items and ice |
| 2014-06-02 |
7 |
3-301.11 no bare hand contact allowed with rte foods. observed employee arranging cooked foods with bare hands. cdi- employee corrected. |
| 2014-06-02 |
42 |
4-901.11 air dry dishes and utensils. observed a few pans being tight stacked while still wet. |
| 2014-06-02 |
53 |
6-501.13 maintain floors clean. observed build up on walk in freezer floor needing removal. |
| 2014-06-02 |
54 |
6-202.11 protect light bulbs. observed light bulb in walk in cooler needing a shield to prevent glass shatter. |
| 2014-06-02 |
31 |
3-501.15 use approved cooling methods to ensure tcs foods cooling from room temperature ingredients reach 45 or below within 4 hrs. observed deep containers of canned beans mixed with tcs salsa at 52 degrees nearly 4 hrs after cooling began. need to use s |
| 2014-01-07 |
45 |
keep equipment and utensils in good repair. observed a microwave on cook line that will need to be replaced soon due to wear and tear. observed missing dial on soup steam table at server station, which can make it difficult to set unit on proper temperatu |
| 2014-01-07 |
34 |
maintain accurate thermometers in all cooler units, observed salsa cooler on server line without a thermometer. |
| 2014-01-07 |
19 |
hot hold foods at 135 min. observed chicken hot holding at 122 degrees and was past normal hot hold time of chili's policy. observed two soups hot holding in steam table on server line at 118, unit was not turned up hot enough to properly hot hold foods. |
| 2014-01-07 |
4 |
store employee drinks covered and below food or food contact surfaces. observed open canned drink stored under shelf in prep area. cdi- drink removed. |
| 2013-09-10 |
2 |
health policy available needs to meet food code requirements. observed health policy only list 4 major food born illnesses, needs to list the 5 major food born illnesses including norovirus. gave pic copy of food code health poliicy to supplement current |
| 2013-09-10 |
6 |
have employees properly wash hands as needed and required by nc food code and before changing gloves. observed employee handle raw burger with gloves and use plastic wrap to handle the burger and then handle rte chicken with same gloves. be sure to change |
| 2013-09-10 |
14 |
keep food contact surfaces clean to sight and touch. observed several dishes, slicers, dicers, etc stored as clean with food and food residue stuck to them. observed dish machine glass racks with lots of build up on them that are not getting clean throug |
| 2013-09-10 |
17 |
reheat previously cooked foods to 165 for hot holding. observed just re-heated corn on the cob and other foods in hot hold steam table at 126-132. cdi- foods reheated to 165 to be properly hot held at 135. |
| 2013-09-10 |
20 |
cold hold foods at 45 or below. observed over stacked fajita beef and chicken in prep table at 54. this prep table is right next to flat grill and foods will need to be stored further down in the cold wells and the top will need to be closed as much as po |
| 2013-09-10 |
45 |
dish machine glass racks in poor condition, may need to be replaced or thoroughly detailed to removed significant build up |
| 2013-09-10 |
42 |
observed a number of dishes being tight stacked while still wet. allow dishes to air dry. |
| 2013-09-10 |
47 |
keep non food contact surfaces clean. better cleaning needed on sides of chicken fryers and adjaced prep cooler side. |
| 2013-09-10 |
26 |
store chemicals to prevent contamination. observed strong chemicals, de limer and concentrated dish machine detergent stored above clean dishes on dish rack. cdi- chemicals moved to proper location. |
| 2013-06-13 |
8 |
keep handwash sinks properly supplies. obs. no hand towels at bar handwash sink. cdi |
| 2013-06-13 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a few knives; utensils; and slicers and dicers stored as clean with food left on them. cdi- dirty items placed in dish area for re-cleaning. keep ice machines and ice |
| 2013-06-13 |
42 |
observed a number of dishes being tight stacked while still wet. allow dishes to air dry. |
| 2013-03-14 |
45 |
utensils shall be maintained in a state of repair or shall be discarded. observed wire fry basket in poor repair with missing metal spokes and bent and broken metal. cdi- basket disposed of. |
| 2013-03-14 |
42 |
air dry dishes and utensils. observed some dishes being tight stacked while still wet. |
| 2013-03-14 |
21 |
date mark all rte/tcs required foods per nc food code. observed a few foods not being properly date marked. prepped fajita meat with no known date; portioned milk and a gallon container of milk with no known date on them. cdi- foods with un-known dates we |
| 2013-03-14 |
19 |
hot hold foods at 135 min. observed melted cheese kept in squeeze bottle on steam table at 130 degrees. possible the squeeze bottle is left out for periods of time and placed back into steam table out of temperature. may need to revise how to keep the mel |
| 2013-03-14 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch observed slicers that had not been properly cleaned since last use. observed a number of dishes with food left on them. cdi- dirty dishes cleaned. keep ice machines clean. obse |
| 2013-03-14 |
8 |
provide handwash sinks with handtowels at all times for proper handwashing. no handtowels available at main kitchen handwash sink. cdi- handtowels placed at sink. |
| 2013-03-14 |
6 |
employees need to wash hands as needed and required by nc food code. obsereved employee change gloves; but did not wash hands between changing gloves. cdi- employee corrected; washed hands and put on new gloves. |
| 2012-11-29 |
54 |
observed some carbon build up on hood vent above grill. one vent plate missing from hood at time of inspection. keep hood clean and in good working condition. |
| 2012-11-29 |
46 |
a warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. observed dish machine rigged to sanitize using gravity flow; not working to manufacturer's standards. n |
| 2012-11-29 |
45 |
maintain equipment in good condition. observed a few peeling and rusty racks in cooler needing re-coating or replacing. observed a few containers that are damaged. |
| 2012-11-29 |
31 |
use approved cooling methods to quickly cool foods. mashed potatoes cooling in plastic bags; not vented enough to promote quick cooling. cdi- reviewed cooling methods with mgr. |
| 2012-11-29 |
26 |
quat sanitizer should be 150-200 ppm to be effective. observed quat sanitizer at bar above 400 ppm. can be toxic above 400 ppm. cdi- sanitizer diluted to proper strength. |
| 2012-11-29 |
18 |
properly cool foods from 135 to 70 degrees in the first two hours and then 70-45 degrees or below in 4 more hrs. observed 3 pans of mashed potatoes in plastic bags at 71-75 degrees; appox 3 hrs since cooling began. cdi- improperly cooled mashed potatoes d |
| 2012-11-29 |
14 |
all food contact surfaces must be washed and sanitized within 4 hrs after first use. observed can opener that had not been cleaned since last use. cdi- can opener cleaned. |
| 2012-11-29 |
14 |
keep food contact surfaces clean. observed slicers that had not been properly cleaned since last use. observed a number of dishes with stickers and sticker residue stuck to them. cdi- dirty dishes cleaned. keep ice machines clean. observed ice machine and |