| Violation Date |
Code |
Description |
| 2018-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed small prep cooler door gasket badly torn, needing replacing. |
| 2018-09-04 |
37 |
3-307.11 protect food from contamination sources. observed raw chicken stored above clean dishes on dish rack. cdi- dishes under chicken placed in dish for cleaning, chicken removed. |
| 2018-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach on wall. cdi- pic called for pest control during inspection. did not see any additional pest problem. the |
| 2018-09-04 |
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 several instances of date mark required foods (pasta noodles, thawed lasagna) older than 24 hrs that were not date marked. observed |
| 2018-09-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed container of raw chicken parmesan stored above rte pickles in prep cooler. cdi- food arranged properly by final cook temperature. points not doubled as one instance observed. |
| 2018-01-09 |
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 a container of marinara sauce at 49f in the walk in cooler. the sauce was made at 3 pm on sunday (1/7/2018). cdi - pic vol |
| 2018-01-09 |
41 |
general comment 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 utensils stored in 89f water. |
| 2018-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw steak stored above pickles in the walk in cooler. cdi - steak was removed to be cooked. explained proper storage order. |
| 2018-01-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit beside the knife rack on the cook line. replace gasket. |
| 2017-08-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the left and right door of the pizza prep unit. observed a split gasket on the reach in cooler with desserts and beer. replace gaskets.4-101.11 food contact surfaces s |
| 2017-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed employees preparing salads without hair restraints. |
| 2017-08-08 |
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 tomatoes cooling in the walk in cooler while covered with foil. observed |
| 2017-08-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed the shellstock tags missing the dates of the last one used |
| 2017-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic's certificate has expired. no one else in the facility is certified. |
| 2016-12-06 |
45 |
oh repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and the walk in cooler. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles |
| 2016-12-06 |
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 utensils stored in 99f water.observed the handle of a utensil down in |
| 2016-12-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above cooked chicken in a prep unit. cdi - shrimp was moved to the bottom shelf. |
| 2016-12-06 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a hat stored on the dry storage rack. |
| 2016-07-14 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and the walk in cooler. replace gaskets. observed shelves in the walk in cooler starting to rust. do not spray paint.4-501.12 resurface or replace cutting |
| 2016-07-14 |
39 |
general comment 4-101.16 sponges use limitation - c - observed one quat sanitizer bucket at 50 ppm. cdi - a new bucket was provided at the proper concentration. |
| 2016-07-14 |
31 |
repeat violation 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 several items cooling in the prep top and prep unit. ex |
| 2016-07-14 |
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 a large container of meat sauce and marinara above 45f. pic stated the sauces were made yesterday. cdi - pic voluntarily |
| 2016-07-14 |
1 |
repeat violation 2-101.11 pic shall be present during all hours of operation.-pf - pic was not present upon arrival. |
| 2016-02-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored in kitchen without lids. cdi- drinks removed. |
| 2016-02-12 |
1 |
. 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2016-02-12 |
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 meat sauce made 3 days ago not listed on prep chart. recommend also date marking individual foods as using prep charts alone for da |
| 2016-02-12 |
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 chicken being cooled in deep amount with a tight cover at 75 degrees nearl |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged frp on splash board separating the two prep sinks. needs repairto make smooth and easily cleanable. |
| 2015-08-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee purse stored on clean dish shelf above clean dishes. pic placed purse in proper location. |
| 2015-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed damaged frp on splash board separating the two prep sinks. needs repair to make smooth and easily cleanable. |
| 2015-08-05 |
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 deep container of cooked chicken in walk in cooler cooling and a sealed d |
| 2015-08-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp over cooked chicken in prep cooler. cdi- shrimp moved to bottom shelf. |
| 2015-08-05 |
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 pizza cook contacting cooked pizzas with bare hands as he removed them from the pizza oven. cdi- employee c |
| 2015-08-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above food in prep cooler and above clean dishes on dish rack. cdi- drinks removed. |
| 2015-02-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employees drinking from and storing uncovered cups in kitchen. cdi- employees corrected, removed drinks. |
| 2015-02-03 |
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 some ham date marked on prep chart for 8 days ago, worker said they put wrong date on chart by |
| 2015-02-03 |
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 grilled chicken stored in deep and foil covered container actively coolin |
| 2014-10-09 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed low temp chemical dish machine washing much higher than recommended 120 degree temperature. dish machine washing at 155-160 degrees. chemical sanitizer loses its effectiveness |
| 2014-10-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer inside small prep cooler on cook line. cdi- thermometer placed in cooler. |
| 2014-10-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc) - p. observed no written procedures in place for pizza tphc. observed written procedures in previous inspections. cdi- gave pic updated tphc form to |
| 2014-10-09 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed chef and server cutting and handling salad tomatoes for with bare hands. cdi- employees corrected, handled tomatoes disposed of. workers washed hands |
| 2014-03-18 |
13 |
3-302.11 store food by final cook temperature. observed raw shrimp stored above rte bread in reach in cooler. observed raw beef stored above tomatoes in walk in cooler. cdi- fod properly stored. |
| 2014-03-18 |
18 |
3-501.14 cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. observed broiled chicken and broth in a deep container with tight lid at 70-72 approx. 4 hrs since food was cooked and placed in cooler. observed cooked onions sealed with foil approx. 2.5 |
| 2014-03-18 |
21 |
3-501.17 date mark all required tcs/rte foods per nc food code. observed cooked chicken wings made 2 days ago that were not date marked. facility uses date of prep charts to keep up with food shelf life. wings cook date was not on prep chart. cdi- wings p |
| 2014-03-18 |
7 |
3-301.11 no bare hand contact allowed with rte foods. observed chef handling deli meat and cheese with bare hands while preparing customer sandwich. cdi- chef corrected, disposed of meat and cheese, washed hands and put on gloves to handle rte foods. |
| 2014-03-18 |
45 |
4-202.11 fod contact surfaces must be approved for food and easily cleanable. observed linen bag in use to hold bread. cdi- bread disposed of, bag will not be used to directly touch food. |
| 2014-03-18 |
31 |
3-501.15 use approved cooling methods to ensure foods meet proper cooling temperatures in required time. observed improperly cooling chicken in deep sealed container and cooked onions not vented to cool. observed large and deep tubs of noodles in cooling |
| 2013-10-31 |
37 |
do not store food directly on racks to prevent contamination. observed washed tomato stored directly on prep cooler rack. cdi- tomato washed and protected. do not store food in un-approved food bags. observed breads stored in garbage bags. cdi- bread move |
| 2013-10-31 |
31 |
use approved cooling methods to achieve proper cooling. sauce improperly cooled in very deep container. use shallow pans, quick chilling equipment, ice baths, rotate ice wands to ensure they are continuously cooling, stir often, do not stack cooling pans |
| 2013-10-31 |
26 |
label all chemicals. spray bottle of bathroom cleaner not labeled behind counter. |
| 2013-10-31 |
18 |
cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. observed very deep tub of tcs marinara sauce improperly cooled in walk in that had been cooling since yesterday observed at 60 degrees. likely the chill wands in use are depleted quickly and then no |
| 2013-10-31 |
4 |
store employee drinks covered and below food or food contact surfaces. observed an employee drink stored above salads in small salad fridge. cdi- drink removed. |
| 2013-10-31 |
1 |
pic needs to be present with food safe certification by 1/1/14. |
| 2013-06-18 |
15 |
observed large open bag of sugar that was to be returned because it was open; stored on shelf next to other sugars. need to separate and label return items to prevent confusion with wholesome foods. cdi- sugar stored in office. |
| 2013-06-18 |
4 |
store employee drinks covered and below food or food contact surfaces. open employee drink stored in freezer above ice cream. cdi- drink removed. |
| 2013-06-18 |
37 |
do not store food on the floor. observed crate of shell eggs stored on the floor. |
| 2013-06-18 |
47 |
keep non food contact surfaces. observed some old food crumbs on dry good shelf and outsides of dry good containers that need cleaning. |
| 2013-06-18 |
45 |
maintain equipment in good repair. observed a lot of condensation in two of the prep coolers. may need servicing. |
| 2013-02-07 |
7 |
no bare hand contact allowed with rte foods. observed employees handling salad and cutting and handling cheese with bare hands. cdi- employees corrected; put on gloves to handle food. |
| 2013-02-07 |
46 |
no quat test strips available; need to supply and use quat test strips to check sanitizer strength. |
| 2013-02-07 |
45 |
maintain utensils and equipment in good repair. observed torn gaskets on two reach in coolers on cook line and service line; observed tape used to repair utensil handle and chipped plastic utensil handles that need replacing. |
| 2013-02-07 |
41 |
properly store in use utensils in water 135 degress min or on a dry and clean surface. observed utensils stored in room temperature water. cdi. |
| 2013-02-07 |
39 |
store wet wiping cloths in sanitizer; observed some wet wiping cloths stored on counters not in sanitizer. cdi- corrected by instruction. |
| 2013-02-07 |
31 |
use approved cooling methods to achieve quick cooling: shallow pans; non stacked pans; ice baths; frequent stirring; quick cooling equipment; vented or uncovered if protected from contamination. observed deep and sealed pans of philly steak meat and cooke |
| 2013-02-07 |
26 |
properly store toxic substances to prevent contamination. observed toxic appliance oil stored above prep sink. cdi- substance properly stored in chemical storage area. |
| 2013-02-07 |
21 |
all rte/tcs foods must be date marked; observed a confusing date marking system and not all required were properly marked. cdi- reviewed date marking with pic. |
| 2013-02-07 |
20 |
cold hold foods at 45 or below. observed shredded cheese being left out at room temperature during service; cheese was 62 degrees. use ice baths or continually place in use cheese in cooler or use tphc/tilt procedures to hold cheese. cdi- cheese cooled ba |
| 2013-02-07 |
14 |
maintain sanitzers at proper strength. observed quat sanitizer in spray bottle reading 0 ppm and chlorine sanitizer dish machine not sanitizing; reading 0 ppm on test strip. cdi- spray bottle changed out and dish machine primed to sanitizer properly. |
| 2013-02-07 |
12 |
shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels |
| 2013-02-07 |
1 |
person in charge needs to be food safe certified by 1/1/14. |