| Violation Date |
Code |
Description |
| 2018-11-01 |
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 flour/dust residue accumulation on various surfa |
| 2018-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one instance of wet nested plastic containers in the clean dish storage area. |
| 2018-11-01 |
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 rte salads prepared the day prior not date marked in the front reach in cooler. items backdated by pic. |
| 2018-11-01 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed cook line employee cracking raw shell eggs and then handle sin |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and residue accumulating on surfaces in the walk in cooler such as cooler piping and storage racks.repeat violation. |
| 2018-06-14 |
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 several dry wiping cloths with dried on food residue present. such cloths must be changed |
| 2018-06-14 |
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 slaw containing cut cabbage cooling in a deep bus tub, while covered. ehs |
| 2018-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a single spray bottle of cleaning liquid not labelled. re-applied during inspection. |
| 2018-06-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed containers of raw chicken stored on the top rack of a reach in cooler, above hamburger and other meats. chicken was moved to the lowest section of the cooler. |
| 2017-10-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed dry goods in storage not properly covered/protected. cdi item placed in container with lid. |
| 2017-10-26 |
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 bbq prepared on tuesday (10/24) not date marked. cdi item labeled. |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces in need of cleaning; drawer freezer, shelves in walk-in cooler. |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, bacon, eggs and cooked potoatoes holding out of temperature control. cdi cheese placed in reach-in cooler to rapidly cool. bacon placed in walk-in cooler to rapidly c |
| 2017-06-29 |
17 |
3-403.11 reheating for hot holding - p observed hot dogs out of temperature control at 82f on stove. cdi stove turned on reheated above 180f. |
| 2017-06-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces. repeat violation. observed slicer collecting dried food debris. |
| 2017-02-06 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed not wearing gloves upon beginning of inspection. observed employee touching bread with bare hands. cdi employees donned gloves. |
| 2017-02-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black debris on inside surfaces. repeat violation. |
| 2017-02-06 |
20 |
the 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed homemade tartar sauce holding out of temperature control. cdi tartar added to tphc documentation, tartar sauce labeled with time removed from temperature control. |
| 2017-02-06 |
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 slaw holding on tphc, not |
| 2017-02-06 |
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 two working containers of white powdery dry goods not labeled. |
| 2017-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed fries in slacking state stored direct on floor. |
| 2017-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and microbial growth; shelves in walk-in cooler. |
| 2016-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in interior of hot cabinet, walk in cooler shelving and vent covers. clean. |
| 2016-10-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black microbial build up in ice machine. clean. |
| 2016-05-17 |
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. (wall in b |
| 2016-05-17 |
51 |
(no points deducted)5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2016-05-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed large container of fries stored directly on floor in kitchen area. |
| 2016-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork stored above rte (cut lettuce) in walk-in cooler; observed raw fish thawing above rte sauces inside walk-in cooler. cdi all raw meats properly stored |
| 2016-01-20 |
54 |
(no points deducted)6-202.116-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen food prep area with light bulbs that are not shielded |
| 2016-01-20 |
51 |
(no points deducted) 5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2016-01-20 |
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 cups stored with no protection, exposed to customer sneeze spray. |
| 2016-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p( repeat) observed slaw stored on prep table for holding measuring at 65 f; cdi slaw discarded by staff. (owner inquired about tphc procedures for slaw) literature provided. |
| 2015-06-17 |
20 |
3-501.16(a)(2)-tcs foods in cold holding shall be maintained at 45f or below-p. observed raw hamburger on cook line under no temperature control at 67f. observed sliced cheese under no temperature control on prep table at 66f. cdi- hamburgers and cheese |
| 2015-06-17 |
31 |
3-301.15(a)(3)-quickly cool tcs foods using rapid cooling equipment -pf. observed tomatoes sliced 1 hour prior stored inside the prep cooler for service at 53f. cdi-tomatoes were moved to reach-in cooler to rapidly cool down to 45f prior to serving. advis |
| 2015-06-17 |
37 |
3-305.11 food shall be protected from contamination by storing food at least 6 inches above the floor. observed a box of eggs stored on the floor of the walk in cooler. |
| 2015-06-17 |
39 |
3-304.14-wet wiping cloths shall be stored in sanitizer between uses. observed in use wet wiping cloths left on prep surfaces in kitchen area. |
| 2015-06-17 |
47 |
4-601.11(c) nonfood contact surfaces of equipment shall be kept free of an accumulation of dust. observed dust build up on the walk in cooler fan cover. |
| 2015-06-17 |
38 |
2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. observed cook line employees cooking and handling food while wearing bracelets. repeat |
| 2015-02-25 |
38 |
ked 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without a hair restraint.2-303.11 remove jewelry on hands and arms while preparin |
| 2015-02-25 |
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 assist foods in cooling when temp drops below 135f. observed potatoes cooling in |
| 2015-02-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine testing < 50ppm chlorine. cdi by priming line. |
| 2014-10-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without hair restraint. cdi added hair restraint. |
| 2014-10-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed wall menu without consumer advisory. vr-10day required. |
| 2014-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed microbial build-up inside ice machine on ice deflector. cdi cleaned and sanitized. observed knife stored on wall magnet with dried food debris. cdi b |
| 2014-10-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces and observed some to be uncovered. cdi by removing from work surfaces and covering beverages. |
| 2014-06-23 |
42 |
4-901.11 equipment and utensils, air-drying required- allow utensils to air dry prior to stacking. observed tight stacked utensils on the drying rack. cdi by unstacking. |
| 2014-06-23 |
39 |
3-304.14 wiping cloths, use limitation- store wiping cloths in sanitizing solution when not in use. |
| 2014-06-23 |
36 |
6-501.111 controlling pests- establishment must be free of insects and pests. observed ant in breading mixture. cdi removed from breading mixture and change breading mix. |
| 2014-06-23 |
26 |
store all toxic chemicals in labeled bottles. observed unlabeled spray bottle of chemical cleaner. cdi by labeling bottle. 7-102.11 common name-working containers7-201.11 separation-storage- store toxic chemicals in chemical storage area. obesrved chemica |
| 2014-02-07 |
4 |
2-401.11 eating, drinking, or using tobacco- observed employee beverage stored uncovered next to single service items behind front bar area. store all employee beverages below storage areas with lid . cdi by relocating drink to safe location. |
| 2014-02-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding- observed sausage patties and potaotoes under heat lamp < 135f. maintain all hot held tcs food items at 135f or above. cdi by reheating and maintaining hot |
| 2014-02-07 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet stacked pans on the drying rack. allow utensils to air dry prior to stacking. |
| 2014-02-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding- observed sliced tomatoes, shredded lettuce, cheese slices on prep cooler top stored > 45f. food items were stored above chill line of pan. maintai |
| 2013-08-06 |
41 |
3-304.12 in-use utensils, between-use storage- observed ice scoop stored on tray with food debris, dust. store on a clean surface. repeat |
| 2013-08-06 |
38 |
2-402.11 effectiveness-hair restraints- employees engaged in food handling must wear an effective hair restraint. observed employee cooking at the grill without hair restraint. cdi, employee put on hat. repeat |
| 2013-08-06 |
26 |
7-204.11 sanitizers, criteria-chemicals- working containers of toxic chemicals must be properly labeled. observed spray bottle with chlorine solution testing in excess of 200ppm and bleaching out test strip labeled as sanitizer. cdi by emptying and refill |
| 2013-08-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- observed reminder posted inaccurately on menu. reminder should use either (2) or (3) as listed in nc foodcode manual 3-603.11 cdi by instruc |
| 2013-08-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all potentially hazardous ready-to-eat food items must be date marked with date prepared or date package was opened. observed food items without dat |
| 2013-08-06 |
2 |
2-103.11 (m) person in charge-duties- person in charge must exhibit knowledge of employee health policy (big 5 illnesses, 5 reportable symptoms). pic could not name 5 illnessses and 5 symptoms. cdi by instruction. |
| 2013-08-06 |
1 |
2-102.12 certified food protection manager- person in charge must be food safety certified by an ansi accredited program. pic not certified. |
| 2013-02-20 |
21 |
all potentially hazardous ;ready to eat foods must be date labeled. foods kept 41 degrees f and below may be kept for up to 7 days. foods kept between 41-45 degrees f may be kept for up to 4 days. cdi by instruction and date labeling. |
| 2013-02-20 |
20 |
maintain all cold held foods at 45 degrees f or below. observed raw eggs stored > 45 degrees f. cdi by moving eggs to walk-in cooler; and advised pic to make sure eggs are not left off temperature control too long. |
| 2013-02-20 |
23 |
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 to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-02-20 |
2 |
employee health policy not in place and followed. cdi by instruction and gave pic state ehp handout. |
| 2013-02-20 |
39 |
store all wet wiping cloths in a sanitizing solution when not in use. |
| 2013-02-20 |
41 |
observed ice scoop stored on tray with food debris build-up. store ice scoop on a clean surface. |
| 2013-02-20 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2013-02-20 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |