| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed a lot of build up on frp walls at dish machine dra |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed major detail cleaningneeded to outsides of cooking equipment, on cook line, inside microwaves, inside salamander unit, inside drawer coolers, etc. |
| 2018-12-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few cuttingboards that were very worn, pitted, and/ or heat damaged. 4-502.11(a) maintain utensils in good repair. observed many metal flat |
| 2018-12-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed raw meat drawer cooler with no air thermometer and small prep cooler with broken door with no thermometer inside. cdi- pic placed thermometers in coolers ( |
| 2018-12-12 |
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 taco meat actively cooling in a deep container in walk in cooler. cdi- tac |
| 2018-12-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (pineapples) stored above dressings and other rte foods in walk in cooler. cdi- produce moved to produce shelf with other unwashed produce. |
| 2018-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored next to clean pans on prep table shelf. cdi- drink removed. |
| 2018-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink cup stored on prep table. cdi- drink removed. |
| 2018-09-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizer reading 0 ppm, sanitizer had run out, dishes recently washed were not being sanitized. cdi- sanitizer replaced, machine reading 100 ppm. |
| 2018-09-19 |
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 a couple incidents of actively cooling foods in deep and tightly covered c |
| 2018-09-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a drawer cooler with no thermometer inside. (repeat) |
| 2018-09-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a number of fruit flies in dish area. (repeat) have area treated.6-202.13 properly locate mechanical insect control devices. observed fly strip trap above prep sink in kitchen |
| 2018-09-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few cutting boards that were very worn, pitted, and/ or heat damaged. observed metal frying pan in poor condition, pan disposed of by pic. o |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed major detail cleaning needed to outsides of cooking equipment on cook line, inside microwaves, inside salamander unit, inside drawer coolers, etc. |
| 2018-09-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed a lot of build up on frp walls at dish machine dra |
| 2018-09-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee cutting celery with long hair and no hair restraint. cdi- employee tied up hair. |
| 2018-05-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf white sanitizer buckets on cook line not labeled. cdi- buckets labeled. |
| 2018-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes with food debris on them. cdi- pic had dishes re-washed.4-602.11 clean the equipment and utensils used with nontcs foods as required to |
| 2018-05-30 |
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 container of cut romaine lettuce used as garnish on cook line ice bath not date marked from yesterday. be sure all date mark requir |
| 2018-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of some fruit flies aroud 3 comp sink/ dish area. have area treated. |
| 2018-05-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two prep coolers with no air thermometers inside. cdi- thermometers provided. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed major cleaning needed around outsides and inside equipment on the cook line, inside flip top cooler flip lids, the walk in cooler shelves, and the |
| 2018-05-30 |
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 a lot of build up on frp walls at dish machine d |
| 2018-05-30 |
54 |
4-202.18 ventilation hood systems, filters - c observed filters above fryers missing while fryers in use. maintain filters in place to properly function.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c observed a few vents in |
| 2018-05-30 |
45 |
4-502.11(a) maintain utensils and equipment in good repair. observed food with a processor badly cracked needing replacing. observed several containers in use with heat damage and various containers with cracks needing replacing. rusty shelving in walk in |
| 2018-03-05 |
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 and in equipment on the cook line, the walk in cooler shelves and the dry storage shelves. |
| 2018-03-05 |
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 a whisk stored in a bucket of sanitizer. cdi - whisk w |
| 2018-03-05 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. |
| 2017-12-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed rusty shelves on the raw meat rack in the walk in cooler. observed rusty shelves on the rack by the back prep sink. replace shelves; do not spray paint. |
| 2017-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employees cell phone stored on a cutting board. cdi - phone was removed and the cutting board was sanitized. |
| 2017-12-07 |
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 no times marked on chicke |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on multiple plates while they were stored as clean. cdi - plates were removed to be re-washed. |
| 2017-09-18 |
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 cole slaw cooling while covered with saran wrap in the walk in cooler. c |
| 2017-09-18 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies in the dish pit area. contact pets management company. verification required 9/28/2017 |
| 2017-09-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's cell phone on a cutting board. observed employee food stored on the second shelf of the walk in cooler. cdi - items were |
| 2017-09-18 |
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 both gaskets of the raw chicken drawer cooler. observed cleaning needed on the raw meat shelves in the walk in |
| 2017-08-30 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed potato wedges holding at 120f. cdi - wedges were refried to 170f. |
| 2017-08-30 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw chicken wings, lettuce, cheese and salad above 45f. cdi - items were voluntarily discarded. |
| 2017-08-30 |
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 cooked sausage and cheese (hot shots) cooling in the walk in cooler. employee stated it was placed in the walk in cooler a |
| 2017-08-30 |
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 chicken wings held on tim |
| 2017-08-30 |
8 |
general comment 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 back door. cdi - paper towels was provided. |
| 2017-08-30 |
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 an employee touch several pieces of celery with bare hands. cdi - stopped the employee before the celery |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black and pink build up in ice machine. |
| 2017-08-30 |
33 |
general comment 3-501.13 use approved thawing methods. - observed chicken thawing in standing water. cdi - cold running water was turned on to thaw. |
| 2017-08-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a raw shell egg sitting directly on top of tomatoes in the prep top. cdi - the egg was removed and the tomatoes were voluntarily discarded. observed raw shrimp skewers stored abo |
| 2017-08-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies present throughout the kitchen and dining room. contact pest management and keep up with cleaning to remedy the issue. |
| 2017-08-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 2 chefs and 2 wait staff working with food and utensils without hair restraints. observed one chef working witho |
| 2017-08-30 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed cups stacked wet. |
| 2017-08-30 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the both drawers of the cooler to the left of the grill and the walk in cooler. replace gaskets. |
| 2017-08-30 |
35 |
repeat violation3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a squeeze bottle of water and margarine unlabeled by the grill. |
| 2017-08-30 |
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 the walk in cooler shelves and dry storage shelves. observed cleaning needed on all gaskets and general cleani |
| 2017-08-30 |
53 |
general comment 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 cleaning needed on the floor i |
| 2017-06-06 |
8 |
6-301.14 post a handwash sign at each handsink.- observed the sink by the sauces and the sink at the women's restroom missing a hand washing sign. cdi - signs were provided. |
| 2017-06-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a container sitting directly on top of cooked wings. cdi - container was removed. |
| 2017-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items throughout the facility above 45f (see temp. chart). the walk in cooler was in defrost mode during the inspection. defrost lasted about 20 minutes, and after it |
| 2017-06-06 |
35 |
repeat violation 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 squeeze bottle of water and margarine unlabeled. cdi - bottles were labeled. |
| 2017-06-06 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler and the top drawer cooler to the left of the grill. |
| 2017-06-06 |
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 the walk in cooler shelves, beer walk in shelves, dry storage shelves and the drying rack shelves. |
| 2017-05-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - the 2 employees in the kitchen could only name vomiting and diarrhea. cdi - explained the policy with each employee. the pic |
| 2017-05-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed an employee touch her hair, grab a cloth napkin, put her hair up then rinse her hands f |
| 2017-05-22 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw ground beef stored above eggs in the walk in cooler. cdi - order was rearranged correctly. |
| 2017-05-22 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. observed a scoop with food debris in it and a dirty can opener stored as clean. |
| 2017-05-22 |
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 black beans at 48f, marinara at 51f and queso at 49f in the walk in cooler. items were from last night. cdi - explained th |
| 2017-05-22 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle of oven cleaner not labeled. cdi - pic labeled the bottle. |
| 2017-05-22 |
47 |
repeat violation4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on equipment, walk in cooler shelves, dry storage shelves and the top of the dish machine. |
| 2017-05-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies in the bar area. follow up with pest management company. |
| 2017-05-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee wrapping silverware without a hair restraint. |
| 2017-05-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler. replace gasket. observed a condensation leak in the walk in cooler. pic has contacted maintenance. |
| 2017-05-22 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the can wash and 3 comp. sink.*for a re-inspection call: (980) 314-1620 |
| 2017-05-22 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 2 shakers and a tub of flour not labeled. |
| 2017-03-07 |
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 chicken wings and potato |
| 2017-03-07 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the chute of the ice machine.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. |
| 2017-03-07 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken stored above shell eggs in the walk in cooler. cdi - items rearranged correctly.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - o |
| 2017-03-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a sanitizer bottle of quat too strong turning the test strip blue. cdi - bottle was diluted to 200 ppm. |
| 2017-03-07 |
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 the walk in cooler shelves, dry storage shelves and on shelves in the reach in cooler. |
| 2017-03-07 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded lights in the servers area. |
| 2017-03-07 |
33 |
general comment 3-501.13 use approved thawing methods. - observed chicken wings thawing at room temp. in the prep sink. cdi - explained proper methods. cold running water was added to the wings to thaw. |
| 2016-12-05 |
53 |
general comment 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 cleaning needed on the wall by |
| 2016-12-05 |
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 general cleaning need throughout the facility especially on equipment handles and doors. cleaning needed on all shelving and gask |
| 2016-12-05 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the burger drawer cooler and walk in cooler. replace gaskets. |
| 2016-12-05 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a container of degreaser not labeled. |
| 2016-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed black build up on the ice chute and the walls of the ice machine. clean. |
| 2016-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw shell eggs in the walk in cooler. cdi - eggs were moved to a correct location. |
| 2016-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a trash can blocking the handsink at the bar. cdi - trash can was moved.6-301.14 post a handwash sign at each handsink. - observed the men's restroom missing |
| 2016-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a raw shell egg stored on top of deli meats in make table. cdi- egg and deli meat disposed of by pic. |
| 2016-08-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed potato soup being reheated in steam table at 78 degrees 1.5 hrs since reheating began, not likely to reach 165 in the next 30 minutes in steam table. |
| 2016-08-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeld spray bottles of degreaser and oven cleaner in ktichen. cdi- bottles labeled. |
| 2016-08-23 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in smallchicken/ fish battering cooler. |
| 2016-08-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a couple well worn and/ or heat damaged cutting boards. pic said they will be removed and replaced asap. |
| 2016-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of equipment and food tubs needing better cleaning. |
| 2016-08-23 |
53 |
6-501.114 discard items stored on the premises as they are not necessary to operation and maintenance. observed various pieces of non used and broken equipment that need to be removed from facility. |
| 2016-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of plates tight stacked while still wet. |
| 2016-06-23 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in prep cooler at foodwindow and no thermometer in small chicken/ fish battering cooler. |
| 2016-06-23 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machinenot reaching sanitizing temperature of 180 min. not registering on temperature test strip. use chemical sanitizer at dish machine |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed drawer cooler on cook line holding all tcs foods at48-55 degrees including raw chicken, raw burgers, and sliced cheese. cooler had badly damaged gasket that may contribute to d |
| 2016-06-23 |
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 a number of foods: ribs, chicken salad, pork bbq, that were date marked more than 7 days ago. |
| 2016-06-23 |
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 no time marking for wings a |
| 2016-06-23 |
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 and covered container of chicken soup cooling in walk in cooler, ob |
| 2016-06-23 |
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 tub of flour in chicken prep area not labeled. |
| 2016-06-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drinks stored on shelf above wing sauce and on prep table next to food. observed open employee drinks stored in dressing fridge. cdi- drinks remo |
| 2016-06-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two cooks not wearing hats or hair nets. |
| 2016-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed several racks in walk in cooler that are badly rusted and peeling, no longereasily cleanable, needing to be recoated or replaced asap. drawer cooler gasket needs replacing and lettuce cooler is icing up |
| 2016-06-23 |
46 |
4-501.15 maintain dish machine working properly. observed dish machine with a problem creating large amounts of water constantly flowing onto the floor while running. machine sanitzing temp not being reached of 180 min, observed at 170 max. have machine s |
| 2016-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of cook line and prep area equipment, food tubs, and shelving needing better cleaning. |
| 2016-06-23 |
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 build up and mold growth needing cleaning from w |
| 2016-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tub of raw chicken stored on floor of kitchen. cdi- chicken stored in walk in cooler on shelf off the floor. |
| 2016-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler at food window with all tcs foods at 47-50 degrees, gave cooler some time to recover and observed no improvement to temperature inside. have cooler serviced as neede |
| 2016-03-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in prep cooler at food window. cdi- pic placed thermometer in cooler. |
| 2016-03-08 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c have dead roaches from roach trap cleaned from inside non used oven. |
| 2016-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle buckets being stored on the floor of walk in cooler. cdi- buckets stored off the floor. |
| 2016-03-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machinewith some mold build up around edges of ice chute needing cleaning. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitiza |
| 2016-03-08 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed hose with pistol grip attached to 3 comp sink faucet, faucet does not have approved backflow prevention device |
| 2016-03-08 |
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 light fixture in hood system detached from hood hanging by its wires with wire |
| 2016-03-08 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contaminationby dust, dirt or other materials. observed ceiling vents in dish area very dusty, need cleaning. these ceiling vent covers are damaged, need re |
| 2016-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed several racks in walk in cooler that are badly rusted and peeling, no longereasily cleanable, needing to be recoated or replaced asap.4-502.11(a) maintain utensils in good repair. observed two fryer bas |
| 2015-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty chicken wing sauce bowl stored in handsink. cdi- bowl removed. |
| 2015-10-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine that had been partially cleaned since last inspection but still observe build up around ice chute needing cleaning. |
| 2015-10-23 |
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 whichquickly moves food particles to the drain. observed knives stored between equipment in an unclean place. cdi- knives taken to |
| 2015-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed several racks in walk in cooler that are badly rusted and peeling, no longereasily cleanable, needing to be recoated or replaced asap4-502.11(a) maintain utensils in good repair. observed some in use fo |
| 2015-10-23 |
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 containers of macaroni actively cooling with tight lid on in walk in |
| 2015-10-23 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. walls at dish machine need major cleaning of black build up |
| 2015-10-23 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters clean. observed hood and hood filters needing cleaning ofgrease build up. 6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination |
| 2015-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed kitchen needing bettercleaning in general of all cook line equipment, salamader above grill, walk in racks, fridge racks, etc. |
| 2015-10-13 |
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 facility using tphc for wings, chick |
| 2015-10-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a few open employee drinks stored throughout kitchen. cdi- drinks removed. |
| 2015-10-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee changing gloves but did not wash hands between glove changes. cdi- employee corrected, washed hands. |
| 2015-10-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with significan mold build up inside, on ice chute and walls of bin. have machine cleaned. cdi- corrected by instruction. |
| 2015-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed server line prep cooler holding all tcs foods at 47-49 for more than 4 hrs, including tcs dressings, cheeses, potato salad, pimento cheese, lettuce, etc. all tcs foods disposed |
| 2015-10-13 |
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 baked beans and potato salad in prep cooler and walk in cooler that were 8 and 9 days old. date |
| 2015-10-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pure bleach at dish machine not labled. cdi- bottle labeled.7-201.11 store toxic materials to avoid contamination. -p observed toxic chafing |
| 2015-10-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food handling employee with no hair restraint and another employee with a lot of hair, needing more effective hair |
| 2015-10-13 |
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 knives stored between equipment in an unclean place. cdi- knives taken |
| 2015-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed several racks in walk in cooler that are badly rusted and peeling, no longer easily cleanable, needing to be recoated or replaced asap. observed prep cooler with significant condensation build up, have |
| 2015-10-13 |
46 |
4-204.118 warewashing machines, flow pressure device - c psi meter is not working on dish machine, needs replacing or repair. |
| 2015-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed kitchen needing better cleaning in general of all cook line equipment, salamader above grill, walk in racks, fridge racks, etc. |
| 2015-10-13 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. walls at dish machine need major cleaning of black build up |
| 2015-10-13 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters clean. observed hood and hood filters needing cleaning of grease build up.general comment: call 704-336-5100 ext 2 for re-inspection |
| 2015-06-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine rinse cyle not operating properly, not rising above 160, dishes not being sanitized. breaker had tripped. booster heater re-set |
| 2015-06-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings cooked and left out approx. 45 minutes waiting to be sold at 118 degrees. facility procedure is for these wings to hot hold in oven until needed. either use tphc |
| 2015-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler reading 60 degrees, all tcs foods inside were 53-60 degrees. tcs foods had been placed in cooler less than 3 hrs earlier were placed in walk in cooler to chill below |
| 2015-06-03 |
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 a number of foods, baked beans, navy beans, sliced pork, that were date marked for 9 days ago. |
| 2015-06-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf available stem thermometer was not working. cdi- pic supplied a new and calibrated dial thermometer. |
| 2015-06-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches crawling on stove and wall next to stove. food on stove was disposed of. do not use this stove until pest free and cleaned. pic requested pest service. will follow up |
| 2015-06-03 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. maintain warewashing machine. bar dish machine does not work. needs replacing. kitchen dish machine booster heater was not working, repaired on site. have serviced to ensure it is not a |
| 2015-06-03 |
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. walls at dish machine need major cleaning of black build |
| 2014-12-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic is not food safe certified, certified pic was not present till end of inspection. |
| 2014-12-29 |
15 |
3-701.11 properly discard or label and separate unsafe, adulterated, or contaminated food. observed several pans of chicken wings stored on top of sauce wells that were being stored for count. need to separate food for count or label to ensure foods are n |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken at 65 degrees in reach in drawer cooler. appears cooler plugged into gfci outlet had tripped off. outlet reset, chicken pladced in cooler 3.5 hrs ago were placed in |
| 2014-12-29 |
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 taco meat cooling in sealed containers. cdi- containers vented to speed u |
| 2014-12-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. reach in raw chicken cooler has no thermometer. cdi- corrected by instruction. |
| 2014-12-29 |
54 |
6-501.14 maintain hood vents. observed a few missing hood vents needing replacing asap.6-303.11 maintain proper lighting. observed no light in walk in freezer. |
| 2014-12-29 |
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 in use utensils stored in sanitizer which can introduce sanitizer to fo |
| 2014-12-29 |
45 |
4-501.11 maintain equipment in good repair. need to repair or replace rusty storage racks in walk in cooler and dry good storage areas. replace damaged fryer baskets asap. 4-502.11 maintain utensils in good repair, smooth and easily cleanable. observed a |
| 2014-12-29 |
53 |
6-501.12 maintain floors walls and ceilings clean. observed walls at dish machine and ceiling above cook line needing some cleaning. |
| 2014-12-29 |
39 |
3-304.14 store wet wiping towels in sanitizer. observed a couple wet towels stored on cutting boards. |
| 2014-08-26 |
34 |
n 4-203.12 maintain thermometers in all refrigeration units. observed missing thermometers in salad prep cooler and chicken drawer cooler. cdi- corrected by instruction. |
| 2014-08-26 |
14 |
4-601.11 (a) maintain food contact surfaces clean. observed some build up in ice machine around ice chute. cdi- ice machine cleaned.4-501.114 maintain sanitizer at proper strength. observed bar dish machine not sanitizing, needs service, use kitchen dish |
| 2014-08-26 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hrs. observed a few foods made yesterday not date marked. cdi- foods dated. observed ribs that were frozen, thawed two days earlier and not updated with a thaw date to keep up with 7 |
| 2014-08-26 |
26 |
7-102.11 label all chemicals. observed spray bottle of sanitizer in kitchen and glass cleaner at bar not labeled. cdi- bottles labeled. |
| 2014-08-26 |
39 |
3-304.14 store wet wiping towels in sanitizer. observed a couple wet towels stored on cutting boards. |
| 2014-08-26 |
47 |
4-602.13 maintain non food contact surfaces clean. observed various cook line equipment needing better cleaning: vents on fryers, under fryers, ansul pipes on hood all need cleaning of grease build up. |
| 2014-08-26 |
45 |
4-501.11 maintain equipment in good repair. need to repair or replace rusty storage racks in walk in cooler and dry good storage areas.4-502.11 maintain utensils in good repair, smooth and easily cleanable. observed several damaged plastic containers in u |
| 2014-08-26 |
46 |
4-204.115 maintain temperature guages to work properly. observed final rinse guage not operating properly. will follow up to see that it it repaired. |
| 2014-08-26 |
42 |
4-903.11 (a), (b) and (d) observed clean buckets that are used for chicken prep that are being stored on the floor. clean food contact surfaces must be stored up off the floor to prevent contamination. buckets re-washed and will be stored above floor. |
| 2014-05-15 |
45 |
4-501.11 maintain equipment in good repair. need to repair or replace rusty storage racks in walk in cooler.4-502.11 maintain utensils in good repair, smooth and easily cleanable. observed several heat damaged plastic containers in use. several broken lid |
| 2014-05-15 |
17 |
3-403.11 reheat foods for hot holding to 165 min. observed rice and macaroni in hot holding cabinet that had been reheated in microwave an hour earlier, observed at 118-133. appears these foods did not get uniformally heated and appears they did not reac |
| 2014-05-15 |
4 |
2-401.11 store employee drinks or food below restaurant food or food contact surfaces. observed container of employee personal food stored above restaurant food in salad cooler. cdi- food removed. |
| 2013-12-10 |
14 |
properly sanitize all food contact surfaces. observed high temp dish machine sanitizing temp not rising above 130, not registering on temperature test strip, not reaching sanitizing temp of 180 rinse temp. cdi- dish machine booster heater reset to properl |
| 2013-12-10 |
17 |
re-heat previously heated foods so all parts reach 165 within 2 hrs for hot holding. observed soups, macaroni, chili, and rice that had just been re-heated in microwave that were not being maintained at 135 min on steam table because foods had not been p |
| 2013-12-10 |
19 |
hot hold foods at 135. reheated soups, macaroni, rice, and chili placed on steam table observed at 90-130. cdi- foods reheated to 165 and properly hot held. |
| 2013-12-10 |
21 |
date mark all required tcs/rte foods per nc food code. observed date marking system in place to be confusing and inconsistent, observed one container of guacamole not dated. cdi- guacamole disposed of, pic will revise date marking system. |
| 2013-12-10 |
26 |
label all chemicals and sanitizers. observed un-labeled spray bottles of various chemicals and unlabeled spray bottle of sanitizer at bar. cdi- bottles labeled. separate chemicals from foods or food contact surfaces, observed strong chemcials stored along |
| 2013-12-10 |
41 |
properly store in use utensils on clean dry surface or other approved method. ice buckets stored face down on top of un-clean ice machine. cdi- buckets cleaned and will be hung on ice machines. |
| 2013-12-10 |
42 |
air dry all dishes and utensils. observed a number of pans being tight stacked while still wet. |
| 2013-12-10 |
45 |
observed very rusty and peeling racks in walk in cooler needing replacing. observed a few single cutting boards, prep cooler cutting boards, and several plastic containers in poor condition needing replacing. need to repair damaged metal bottom of combo h |
| 2013-12-10 |
47 |
keep non food conctact surfaces clean. need to clean grease build up from under fryers on fryer frames, have fryer panels replaced to prevent grease build up. |
| 2013-09-05 |
4 |
employee drinks need to covered and stored below food or food contact surfaces. observed employee drinks stored open on cook line and employee bottle drinks stored above food in salad dressing refrigerator. |
| 2013-09-05 |
14 |
all food contact surfaces need to be washed and sanitized after 4 hrs of use or switched out. observed wing sauce stored at room temperature that has tcs wings dipped into the sauce. these sauces that come into contact with tcs chicken must be treated as |
| 2013-09-05 |
17 |
re-heat previously heated foods so all parts reach 165 within 2 hrs for hot holding. observed foods that had been re-heated in microwave that were not being maintained at 135 min while hot holding. likely because foods had not been properly re-heated in m |
| 2013-09-05 |
19 |
hot hold foods at 135 min. observed wings, rice, queso dip all hot holding at 110-125. cdi- foods reheated to 165 and properly hot held. |
| 2013-09-05 |
20 |
cold hold foods at 45 or below. observed some prepped turkey and ham cold holding at 50 degrees in one make table. observed prep cooler cold holding foods at 49-51 degrees. appears this cooler is not working well. have cooler serviced. cdi- tcs foods in c |
| 2013-09-05 |
34 |
recommend getting and using thin probe thermometers for more accurate reading of food temps. cooks need to be using thermometers to check critical control points such as re-heating and cooking temperatures of foods. |
| 2013-09-05 |
8 |
all handwash sinks need handwash signs. |
| 2013-09-05 |
42 |
air dry dishes and utensils. observed dishes tight stacked while still wet. |
| 2013-09-05 |
45 |
food equipment must be nsf or equivalent. observed domestic croc pot in use to keep pulled chicken warm. maintain equipment and utensils in good repair. observed two badly damaged fry baskets with broken metal spokes needing replacing asap. observed rusty |
| 2013-09-05 |
46 |
maintain dish machine to work properly. dish machine sanitizing thermometer guage not operating. have repaired. |
| 2013-09-05 |
47 |
keep non food contact surfaces clean. observed outsides of food containers, outsides of equipment in kitchen, fryers grease accumulation, and non-used slicer and other equipment needing throrough cleaning. |
| 2013-09-05 |
37 |
do not store food ont the floor. observed tub of chicken in prep stored on floor and tub of nacho chips stored on floor. cdi- foods removed from floor. |
| 2013-05-16 |
4 |
store employee drinks below food or food contact surfaces to prevent contamination. observed employee drink stored in reach in freezer directly above food. cdi- drink removed. |
| 2013-05-16 |
13 |
store food by final cook temperature. observed raw hamburgers being stored above raw ribs and raw bacon. cdi- food properly stored by final cook temperature. |
| 2013-05-16 |
14 |
all food contact surfaces not under temperature control must be cleaned and sanitized at least every 4 hrs. observed wing sauce station wells that have chicken dipped in them at room temperature and sauces and containers are not changed at least every 4 h |
| 2013-05-16 |
14 |
chlorine sanitizer should be 50-200 ppm to be effective. observed bar dish machine not sanitizing; reading 0ppm. use test strips to ensure proper strength sanitizer. machine repaired during inspection to reach 50 ppm. |
| 2013-05-16 |
21 |
food code allows required date marked foods to have no more than 7 day shelf life. observed a number of foods dated past the 7 days shelf life in the walk in and reach in coolers. cdi- out of date foods disposed of voluntarily by pic. |
| 2013-05-16 |
8 |
all handwash sinks need handwash signs. |
| 2013-05-16 |
45 |
utensils shall be maintained in a state of repair or condition that complies with requirements or shall be discarded. observed a number of dishes; utensils; and fry baskets in poor condition. keep dishes and utensils in good condition. |
| 2013-05-16 |
46 |
a warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: observed no temperature measuring device on bar dish machine. needs correcting. |
| 2013-05-16 |
46 |
dish machine pressure guage appears non functional. needs repair. |
| 2013-05-16 |
47 |
need to clean around some of the cooking equipment; outsides of tubs; and around outsides of salad cooler and keep non used equipment clean or remove like the dirty slicer not in use. |
| 2013-05-16 |
21 |
date marke all required tcs/rte foods per nc food code. observed open bag of mozarella cheese not date marked. observed some mislabeled date marking on a few foods. cdi- foods properly dated. |
| 2013-01-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed several dishes stored as clean with sauces and other foods left on them; also several containers with stickers stuck to them. cdi- had pic have all dishes stored i |
| 2013-01-22 |
21 |
date label all required foods per nc food code. observed a few foods requiring date labeling not date labeled including open milk; open bag of cut cabbage; open mozarella and american cheeses. cdi- reviewed required date labeling with pic; all open foods |
| 2013-01-22 |
22 |
pic using tilt/tphc for buffet items; no written procedure in place. cdi- pic created written procedures they will follow for buffet foods. |
| 2013-01-22 |
41 |
ice scoops should be stored on clean dry surface or in ice with handle out. observed ice scoop stored on un-clean top of ice machine. |
| 2013-01-22 |
42 |
air dry all dishes and utensils. observed a number of pans being stacked while still wet. |
| 2013-01-22 |
45 |
maintain equipment and utensils in good repair. do not use utensils in poor condition. observed badly damaged collanders in place. |
| 2013-01-22 |
48 |
handwash sink at soda machine has too little water pressure for proper handwashing. have sink pressure repaired or do not use sink; use other nearby handsinks. |
| 2013-01-22 |
51 |
toilet commode in employee restroom needs to have tank cover replaced. |
| 2013-01-22 |
53 |
ice needs to be removed from walk in freezer floor for proper cleaning. missing ceiling tile in dish area needs replacing. |
| 2013-01-22 |
54 |
several ceiling vents need cleaning of dust build up. |
| 2013-01-22 |
13 |
separate and store food by final cook temperature to prevent contamination. raw egg stored in same cold well with rte turkey meat. cdi- raw egg removed. |
| 2013-01-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed racks in reach in cooler and gaskets on cooler doors needing cleaning. observed outsides of fryers and other equipment need |
| 2013-01-22 |
2 |
need to have approved illness policy in place. observed written illness policy but pic has not yet conducted employee training on illness policy. employees and pics need to be knowledgeable of the illness policy. cdi- reviewed illness policy with pic; who |