| Violation Date |
Code |
Description |
| 2018-10-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed drive thru employee with occassional food handling duties not wearing a hat or hair restraint. |
| 2018-10-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no working air thermometer in prep cooler. |
| 2018-10-19 |
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 two deep and covered containers of shredded chicken cooling in walk in coo |
| 2018-10-19 |
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 containers of shredded chicken cooling with tight lids. one container was at 68 degrees after 4 hrs of cooling. pic vol |
| 2018-04-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat stored on dry good shelf next to food. cdi- moved to coat rack.6-303.11 intensity-lighting - c one walk in cooler ceiling l |
| 2018-04-10 |
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 one missing ceiling tile above steam table and one peeling ceiling tile above |
| 2018-04-10 |
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 obs. two containers of chicken improperly cooling in deep container in walk in cool |
| 2018-04-10 |
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 two deep containers of chopped chicken cooling in walk in cooler. one container labeled for prep time of 2.5 hrs ago was at |
| 2017-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink being used as a dump sink. cdi - talked to pic about proper use for handsink. |
| 2017-11-21 |
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. -pobserved chopped chicken for quesadillas cooling in ice bath. ice was only contacting bottom of container of chicken. observed just co |
| 2017-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved hot dogs stored in prep cooler > 45f. cdi by voluntary discard. |
| 2017-11-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved spray bottle of chemical cleaner stored above drainboard of warewashing sink.cdi moved to chemical storage area. |
| 2017-11-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed hole in wall in restroom. |
| 2017-11-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee preparing food with bracelet on wrist. |
| 2017-11-21 |
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. -pfobserved inadequate ice bath being used to cool a large container of chicken. observ |
| 2017-07-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened employee beverage stored on shelf above prep sink. cdi discarded by pic. |
| 2017-07-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili in steam table 118f. chili is a reheat product and must be reheated to 165f prior to placing on steam table. cdi reheated to 170fand returned t |
| 2017-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed quesadillas in drawer cooler > 45f. observed too much food product in pan. cdi divided food product into 2 pans to allow better cold holding. |
| 2017-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack. |
| 2017-02-08 |
45 |
observed drawers for cooler next to frier with bolts in front, doors not closing properly. observed gaskets damaged on drawer style freezer.4-501.11 maintain equipment in good repair. |
| 2017-02-08 |
41 |
observed knife handle in contact with tomatoes to be cut.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. |
| 2017-02-08 |
39 |
observed sanitizer in buckets below 50 ppm, observed one cloth not stored in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. improvement from previous inspection. |
| 2017-02-08 |
31 |
observed chicken stored on counter top, cooked and in and out of prep. cdi - placed in ice bath. observed hamburger cooling in flip top in separate pan.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active |
| 2017-02-08 |
20 |
observed hot dog at 46 degrees, chicken at 48. cdi - flip top lid closed, came back to temperature.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-02-08 |
14 |
observed residue on underside of plastic pans damaged/collecting residue. observed sanitizer in sink below 50 ppm. cdi - pan discarded, no active dish washing and concentration corrected.4-602.11 clean the equipment and utensils used with tcs foods as req |
| 2017-02-08 |
8 |
observed no hand wash sign in mens room. cdi - sign posted.6-301.14 post a hand wash sign at each handsink. |
| 2016-09-12 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the drawer with raw burgers. replace gasket. |
| 2016-09-12 |
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 a clean cutting board stored behind the faucet of the 3 comp sink. cdi - cutting board was removed. |
| 2016-09-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket with wiping cloths in it on the floor. cdi - bucket was moved to a bottom shelf. |
| 2016-09-12 |
22 |
repeat violation 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 - facility has tphc |
| 2016-06-07 |
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 shredded chicken intially cooling in walk in cooler moved to make table o |
| 2016-06-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). observed tphc form without proper procedure information nor name of food being held with tphc. cdi- pic corrected incomplete tphc form. |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and cheese quesadillas that had just been made were stacked above chill line of make table at 65 degrees. prepped foods need to be chilled to 45 or below before coidl ho |
| 2016-02-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in make 52-53 degrees including cole slaw at 52, cut lettuce at 53, and shredded cheese at 53. items had been in make table for an hour. bags of ice placed on top of foods |
| 2016-02-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bucket of chlorine sanitizer reading 0 ppm, appears sanitizer had not been changed out in few hours. cdi- sanitizer remade to proper. |
| 2015-09-15 |
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 chili meat being stored while hot in the make table to cool. pic said meat |
| 2015-09-15 |
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 chopped chicken in walk in cooler at 55-56 degrees approx 5.5 hrs since cooling began, that was stored in a deep amount appr |
| 2015-05-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed stacked single service cups near take out window not properly protected. pic covered cups with plastic.general comment: #6 2-301.12. follow the cleaning procedure |
| 2015-05-05 |
33 |
3-501.13 use approved thawing methods. observed chicken left out overnight at room temperature to thaw, chicken observed at 41 degrees. cdi- chicken moved to walk in cooler to complete thawing. |
| 2015-05-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed all buckets of sanitizer reading 0 ppm, had not been changed since made at 6:00 am. be sure to change out sanitizer regularly to maintain strength. cdi- sanitizer remade to proper strengt |
| 2015-01-20 |
22 |
| 3-501.19 follow proper tphc methods per nc food code. advised pic to correct written tphc procedures as tomatoes and cheese were listed on tilt procedure for time starting from room temperature. prepped tomatoes need to chilled to 41 degrees before tphc |
| 2015-01-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above dry goods on storage shelf. cdi- drink removed. |
| 2014-09-08 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed vegetable slicer not used today with food left on blades and blade guard. cdi- slicer cleaned and sanitized. |
| 2014-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above food in walk in cooler. cdi- drinks removed. |
| 2014-06-12 |
45 |
4-501.11 maintain equipment in good repair. observed a few fryer baskets with damaged and broken spokes, need replacing asap. |
| 2014-06-12 |
42 |
4-901.11 air dry dishes. observed dishes tight stacked while still wet. |
| 2014-06-12 |
37 |
3-307.11 prevent possible food contamination. observed fly tape hanging from ceiling directly above clean dish drain board. cdi- fly tape removed. |
| 2014-06-12 |
31 |
3-501.15 use approved cooling methods. observed chili and pulled chicken actively cooling in covered and deep containers. cdi- foods vented and placed in shallow pans to speed up cooling process. |
| 2014-06-12 |
22 |
3-501.19 have pre-written tphc procedures to hold food using tphc. observed sliced cheese held with tphc methods, but tphc written procedure had no procedure described. cdi- corrected by instruction. |
| 2014-02-06 |
4 |
2-401.11 store employee drinks below food or food contact surfaces. observed employee bottle drink stored on top of sleeves of single service cups. cdi- drinks removed and properly stored. (repeat) |
| 2014-02-06 |
8 |
5-202.12 (a) maintain hot water at 100 degrees min at handwash sinks. observed hot water valve turned down and water only 75 degrees at handsink. cdi- valve turned up, water observed above 100 degrees. |
| 2014-02-06 |
14 |
4-501.114 maintain chlorine sanitizer at 50 - 200 ppm. observed all sanitizer buckets and a spray bottle less than 50 ppm. be sure to always use test strips to verify sanitizer strength. cdi- sanitizer remade to proper strength. |
| 2014-02-06 |
26 |
7-201.11 separate chemicals and store to prevent contamination of food or food contact surfaces. observed packets of concentrated sanitizer stored directly above shake machine hopper. cdi- chemicals stored separate in proper place. |
| 2014-02-06 |
37 |
6-404.11 properly separate or dispose of distressed merchandise. observed canned good with good sized dent stored with other canned goods. cdi- pic disposed of canned good. |
| 2014-02-06 |
42 |
4-901.11 air dry dishes and utensils. observed some dishes being tight stacked while still wet. (repeat) |
| 2014-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on hamburger prep cooler. observed a few broken or damaged racks in walk in cooler and walk in freezer needing replacing soon. observed a few fryer baskets with some broken spokes, baskets n |
| 2013-10-15 |
8 |
properly supply all handwash sinks. main handwash sink by food prep area had no hand towels- cdi. |
| 2013-10-15 |
20 |
cold hold tcs foods at 45 or below. observed american cheese cold holding in an inadequate ice bath at 56 degrees. need to keep ice as high as the food when using an ice bath. cdi- cheese chilled and replaced in a proper ice bath. |
| 2013-10-15 |
31 |
use approved cooling methods to achieve quick cooling of tcs foods. observed hamburger chili meat being cooled at room temperature. recommend using an ice bath to ensure the meat is cooled from 135 to 70 in 2 hrs and 70-45 in 4 more hrs. |
| 2013-10-15 |
4 |
store employee drinks below food or food contact surfaces. observed employee drink stored on cutting board of prep cooler. cdi- drink removed. |
| 2013-10-15 |
53 |
maintain floors clean. observed some build up under racks in walk in cooler and floors under racks in storage area hall needing some cleaning. |
| 2013-10-15 |
42 |
air dry dishes and utensils. observed several tight stacked dishes while still wet. |
| 2013-06-11 |
42 |
dishes and utensils should be air dryed. observed dishes being tight stacked while still wet. |
| 2013-06-11 |
36 |
maintain facility free of pests. observed a few flies in kitchen. |
| 2013-06-11 |
34 |
maintain accurate thermomters in all coolers. main prep cooler missing thermometer. cdi- pic placed thermometer in cooler during inspection. |
| 2013-06-11 |
26 |
store toxic items in chemical storage area and away from food or food contact surfaces to prevent contamination. observed spray can of bathroom cleaner stored above shake machine hopper. cdi- spray can stored in chemical storage area. |
| 2013-06-11 |
8 |
all handwash sinks need handwash signs. |
| 2013-01-23 |
34 |
supply thermometers in all refrigerated units. observed broken thermometer in main prep cooler; and in-accurate thermometers in small meat prep cooler. |
| 2013-01-23 |
42 |
air dry dishes and utensils. observed a number of containers tight stacked while still wet. |
| 2013-01-23 |
6 |
follow proper handwashing procedures per nc food code. observed employee handle raw hamburger and then handle sliced cheese to finish the hamburger without changing gloves. when employee did change gloves employee did not wash hands. cdi- employee correct |