| Violation Date |
Code |
Description |
| 2019-01-03 |
45 |
repeat; general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on main line prep coolers in need of resurfacing/replacing. large cutting board mentioned on last inspe |
| 2019-01-03 |
43 |
repeat:4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several single service cups in self service area overstacked in dispensers. improvement noted. |
| 2019-01-03 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and food containers wet stacked at dish area. |
| 2019-01-03 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one quat sanitizer bucket at 50ppm. cdi: changed out to proper concentration. |
| 2019-01-03 |
31 |
repeat: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 mutiple pans of roasted turkey in main wic cooling in bags stacked |
| 2019-01-03 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed romaine and spring mix lettuce inside cooler drawers on main line at 44-45f. cdi: lettuce moved to walk-in to rapid chill. |
| 2019-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic food containers stored at dish area with food debris remaining. observed one scoop stored with food debris. cdi: removed and being rewashed a |
| 2018-08-15 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed large cutting board stored on prep sink drainboard that is stained and worn. |
| 2018-08-15 |
43 |
repeat: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 on kitchen floor.4-904.11 display and handle single-use and single-service articles to preven |
| 2018-08-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of food stored on the floor inside walk-in freezer. |
| 2018-08-15 |
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 salads and sandwiches for catering orders cooling in bags with lids on an |
| 2018-01-23 |
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 in self service area not protected from contamination. repeat. |
| 2018-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of towels with less than 200 ppm qac . cdi emptied and filled buckets with proper concentration of sanitizer. |
| 2017-10-06 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee with long painted fingernails working making drinks and slicing bag |
| 2017-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-10-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed top dumpster covers damaged and in need of replacement. |
| 2017-10-06 |
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 use cups for public self service exposed to contamination by having no barrier to sneeze or coughing. -0 points- |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with minimal buildup of food debris and in need of cleaning. |
| 2017-06-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in front service area in need of resurfacing or replacement. |
| 2017-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish storage. |
| 2017-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans soiled with food debris stored as clean. cdi took pans to be rewashed.4-602.11 clean the equipment and utensils used with nontcs foods |
| 2017-01-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee cleaning area at prep line and donned gloves to begin working with food without washing hands . cdi by instruction . |
| 2016-10-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee washing dishes place dirty dishes in rack and then move to stacking clean dishes. |
| 2016-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes on racks stored as clean. |
| 2016-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. pic stated that steritech is their pest control. |
| 2016-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed gruyere blend on ice holding above 45f. cdi: ice built up around product to allow for rapid cooling. pic directed to ensure that ice is all the way around container when holding |
| 2016-03-21 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed thermometer 3-4 f off calibration. cdi- removed from service |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal and plastic containers stored clean with sticker residue and soilage. cdi- removed to reclean. |
| 2016-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth held on counter top. cdi- placed in sanitizer |
| 2015-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive dust accumulation on racks near dish machine. clean regularly. |
| 2015-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal containers tight stacked wet. improve air drying |
| 2015-11-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap in soap dispenser at hand sink in rear kitchen near dish machine. cdi- refilled |
| 2015-07-01 |
53 |
6-501.12- physical facilities shall be cleaned as often as necessary to keep them clean. observed dust build up on ceiling vents. |
| 2015-07-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-use cups stored in front area inverted for customer self-service, with no protective packaging or sleeve around lip contact areas. |
| 2015-01-02 |
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 floors in need of better cleaning, especially be |
| 2015-01-02 |
45 |
4-501.11 maintain equipment in good repair. observed split cooler gasket. observed can wash basin cracked. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several chipped and scored cutting |
| 2015-01-02 |
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 working with food while wearing wristwatch. |
| 2015-01-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fruit fly near dish area and another cou[ple in back near can wash and chemical storage. |
| 2015-01-02 |
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 pepper shaker in kitchen not labeled. |
| 2015-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled utensils stored as clean - knife in knife block, lemon wedger. cdi - cleaned. observed interior of ice machine soiled with black buildup. vr - |
| 2014-07-14 |
46 |
4-501.14 ware washing equipment shall be cleaned on a routine schedule. observed significant amount of lime buildup within the dish washing machine near the spray jets. cdi dish washing machine cleaned during inspection. |
| 2014-07-14 |
13 |
3-302.11 once raw ready to eat food have been cleaned they shall be protected from cross contamination by other whole, uncut raw fruits and vegetables that have not been cleaned. observed cleaned ready to eat apples being stored below unclean fruits and v |
| 2014-07-14 |
27 |
8-103.12 conformance with the approved haccp plans and procedures. observed tightly closed bags of soup that had been cooled over night. bags of soup had not been transferred to individual soup pans immediately after cooling procedure was completed as pe |
| 2014-07-14 |
31 |
3-501.15 cooling shall be obtained by using one or more of the following: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, placing the food in an ice water bath, using container that |
| 2014-07-14 |
47 |
| 4-602.13 nonfood contact surfaces shall be clean to sight and touch. observed soda syrup buildup underneath the drink machine. |
| 2014-07-14 |
54 |
6-403.11 designated areas for employees personal items. observed an employee handbag store above single-service items. also observed an employee's bag of green tomatoes being stored in the walk in cooler not separated from food items used for the restaur |
| 2013-11-21 |
27 |
3-502.11 variance requirementrules require a haacp plan and or a variance from the state of nc for certain high risk specialized food processes(cook chill).observed written cooling procedures for soups in bags and yesterdays soups bags sealed with a knot( |
| 2013-11-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils |
| 2013-07-19 |
22 |
3-501.19 time as a public health controlensure written procedures are present and followed for use of time as a public health control.observed no declaration that quiches are held using tphc nor complete written procedures.cdi- through instruction |
| 2013-07-19 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed employee beverage stored on food preparation table. cdi- pi |
| 2013-04-05 |
27 |
rules require(d) cook chill packaging; in which cooked food is hot filled into impermeable bags which have the air expelled and are then sealed or crimped closed. the bagged food is rapidly chilled and refrigerated at temperatures that inhibit the growth |
| 2013-04-05 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-04-05 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-01-07 |
37 |
rules require all foods be protected during storage from sources of potential contamination. observed ice under pink slime in ice machine and dust accumulation on ceiling and fixtures over exposed breads and bagels. cdi - cleaning begun |
| 2013-01-07 |
34 |
rules require food thermomters be accurate to 1 f. observed digital thermometer 1.5 f above calibration. cdi- removed to re-calibrate |
| 2013-01-07 |
41 |
rules require in use utensils to be stored on/in clean dry space or in food with handles exposed. observed multiple scoop handles down in food. cdi- removed ; corrected through instruction. |
| 2013-01-07 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |