| Violation Date |
Code |
Description |
| 2018-10-26 |
52 |
5-501.110 storage refuse, recyclables and returnables - observed trash on the ground at back door. |
| 2018-10-26 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pfchlorine test strips were expired and ineffective.verification required within 10 days. |
| 2018-10-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies present in bar area.pic will continue to use pest control measures. if needed, professional exterminator to be called in. |
| 2018-10-26 |
17 |
3-403.11 reheating for hot holding - pobserved cheese sauce and mashed potatoes in steam warmer < 165f. cdi by reheat to 165f on grill and return to warmer. |
| 2018-10-26 |
8 |
5-202.12 provide at least 100f water at handsinks. -pfobserved handsink on cook line out of order. cdi- repair service notified. employees will use hand sink in back area. |
| 2018-06-20 |
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 ice scoop handle stored in ice. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ground beef in walk-in > 45f. cdi moved meats to rear of walk-in cooler. temp re-check 45f.observed rice in prep cooler > 45f. cdi - pan was overfilled with food product. top por |
| 2018-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food residue on can opener blade. cdi wash, rinse, and sanitize.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2018-06-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pfobserved ground turkey stored above ground beef in walk-in.cdi rearranged storage order. |
| 2018-06-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved utensils stored in hand sink in warewashing room.cdi removed utensils. |
| 2018-06-20 |
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 employee chopping parsley without wearing gloves. cdi employee washed hands and put on gloves. |
| 2018-03-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - observed raw ground beef stored above raw bacon in the walk in cooler.observed raw turkey burgers stored above filet mignon in the walk in cooler. cdi - all items were rearranged correctl |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of salad, chicken wings, penne pasta and a bag of salad above 45f. cdi - items were discarded; see temperature chart. |
| 2018-03-28 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored on a prep table. cdi - drink was removed. |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 65f; maintenance has been contacted. facility stated they will not place tcs items in the unit until it is repaired. verification required 4/7/2018.obser |
| 2018-03-28 |
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 rice and hummus at 45f in the walk in cooler but both items were on their 6th day according to |
| 2017-11-16 |
53 |
general comment 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 low grout in the dish pit. repair grout. |
| 2017-11-16 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit under the salad crisper. replace gaskets. |
| 2017-11-16 |
18 |
repeat violation 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 - obseved rice in the walk in cooler at 48f. rice was cooked and portioned last night. cdi - rice was voluntarily di |
| 2017-11-16 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw steak stored above cooked crab cakes in the prep unit by the walk in cooler. observed raw eggs stored above cooked crab cakes in the walk in cooler. cdi - it |
| 2017-11-16 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a bucket stored in the hand sink at the dish machine. cdi - bucket was removed. |
| 2017-08-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw turkey burgers stored above raw steak in the prep unit by the walk in cooler. cdi - items were rearranged correctly.3-302.11(a) separate raw animal foods from ready-to-eat foo |
| 2017-08-23 |
14 |
repeat violation4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed heavy pink build up in the ice machine cdi - machine was cleaned during the inspection. observed black build up in a soda nozzle at |
| 2017-08-23 |
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 2 containers of chicken wings, and 2 tubs of pasta above 45f in the prep unit and walk in cooler. items were cooked last n |
| 2017-08-23 |
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 unlabeled spices beside the fryer and an unlabeled squeeze bottle of water. |
| 2017-08-23 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit by the kitchen door. replace gaskets.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate d |
| 2017-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler and dry storage shelves. general cleaning needed at the bar. |
| 2017-08-23 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-05-22 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes holding at 74f. cdi - employee stated they were heated to 165f 2 hours ago then placed in the steam table. employee reheated the mashed potato |
| 2017-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink build up in the ice machine. |
| 2017-05-22 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of all purpose cleaner labled sanitizer. cdi - cleaner was dumped out and the bottle was washed. |
| 2017-05-22 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items above 45f on the cook line; see temp. chart. cdi - pic voluntarily discarded the items. |
| 2017-05-22 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-05-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the doors of the prep unit by the klitchen door. replace gaskets. |
| 2017-03-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles on the cook line. replace with ones that are smooth and easy to clean. |
| 2017-03-20 |
47 |
gc 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of residue in the gaskets of coolers along the cook line, clean gaskets. |
| 2017-03-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed that facility had no chlorine test strips for the dish machine in the back and the dish machine at the bar. verification required within 10 days. |
| 2017-03-20 |
43 |
gc 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a stack of single service cups stored on a rack with the lip contact area exposed. cover lip contact area on single use item |
| 2017-03-20 |
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 unlabelled squeeze bottles and two unlabelled containers of spices. repeat. label all working containers of food. |
| 2017-03-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed that there was no thermometer of any type in the facility at the time of inspection. pic stated that he did not bring it |
| 2017-03-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle in the server area near expo line. cdi: spray bottle was emptied and discarded. repeat. |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items (spinach, grilled chicken, pasta) in the sautee prep cooler holding above 45f. items were placed in ice baths in which the ice was not high enough to keep the top |
| 2017-03-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bucket along cook line used for sanitizing cutting surfaces reading less than 100 ppm q10 sanitizer (requires between 200-400 ppm for effective use). |
| 2016-12-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - only the cold water will turn on on the handsink by the ice machine. repair to maintain at least 100f. verification required 1/8/20166-301.11 provide soap for handwashing at each handsink. -pf - obs |
| 2016-12-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw burgers stored above hummus in the prep unit. cdi - items were rearranged correctly. |
| 2016-12-30 |
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 3 squeeze bottles, 3 spices and one shaker unlabeled. |
| 2016-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of sanitizer unlabeled. - cdi - bottle was labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed an emp |
| 2016-12-30 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to |
| 2016-12-30 |
53 |
general comment 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 low grout in the dish pit area. improvement on floors since |
| 2016-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-09-28 |
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 pasta in the prep unit at 56f. pic stated it was cooked last night. cdi - pasta was voluntarily discarded. |
| 2016-09-28 |
53 |
repeat violation 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 general cleaning needed on eq |
| 2016-09-28 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the handsink by the ice machine. repair leak. |
| 2016-09-28 |
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 dry storage shelves and on the walk in cooler shelves. |
| 2016-09-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed glasses at the wait station stored beside the sink without a splash guard. either move the glasses, separate glasses a |
| 2016-09-28 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed bags of shrimp stored on a sheet pan on the floor of the walk in freezer. cdi - shrimp was moved to a shelf. |
| 2016-09-28 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink and black in the top of the ice machine. |
| 2016-09-28 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink in the prep top. cdi - drink was removed. |
| 2016-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp and diced tomatoes at 50f in uncovered top of prep cooler next to fryers. cdi by discarding, items were there more than 4 hours. cooler has no lid or cover to aid |
| 2016-06-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at zero ppm at bar dish machine. vr within 10 days.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up and m |
| 2016-06-15 |
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 spinach dip, heavy creamer, baked potatoes and cooked chicken items on the speed rack cooked and cooled yesterday. cdi by dating. |
| 2016-06-15 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water turned off to cook line hand sink. hot water was turned off and when it was turned on water was scolding hot and could not be tempered. vr (verification required in 10 days) have |
| 2016-06-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed turkey burgers stored on top of hamburgers in walk-in cooler. cdi by relocating.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked salmon stored |
| 2016-06-15 |
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 unlabeled dry storage bins of flour, sugar, semolina flour and spices on the line. |
| 2016-06-15 |
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 employee cut carrots for salads and touch carrots while cutting and put them in the top of the prep cooler |
| 2016-06-15 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed open seam on the side of the ice machine. vr for the ice machine. also noted |
| 2016-06-15 |
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 and debris inside prep coolers, grease and build up between cook line equipment, shelves in walk-in cooler with build up, interior of wait |
| 2016-06-15 |
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 more detailed cleaning needed under all equipme |
| 2016-06-15 |
54 |
6-303.11 lighting, intensity. observed less than 50 foot candles of light in the kitchen. there are only two tubes lights in all fixtures that hold four bulbs. |
| 2016-06-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items in the walk-in freezer stored on sheet pans on the floor. clean inside of salad lettuce cooler which could drip on prep c |
| 2015-11-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at kitchen handwash sink. cdi- pic provided handwash sign. |
| 2015-11-12 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed out of date, cut honey dew melon in walk in cooler that was molded. cdi- melon disposed of. |
| 2015-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler reading 50 degrees inside, all tcs foods in make table and in cooler were 49-53 degrees including: cut cherry tomatoes, diced tomatoes, various tcs sauces, and lettu |
| 2015-11-12 |
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 container of portioned macaroni noodles mis-dated for an older date marking. cdi- date on noodles corrected. observed cooked, froze |
| 2015-11-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing the disclosure with wording to inform customer these items may be cooked to ord |
| 2015-11-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on a stack of plates on clean dish storage rack. cdi- drink removed, dishes removed for cleaning. |
| 2015-11-12 |
45 |
4-501.11 maintain equipment in good repair. observed two large flp top coolers on cook line that had been un-plugged that need service. |
| 2015-11-12 |
53 |
6-501.11 maintain floors, walls, and ceiling in good repair. observed frp separating from wall near doorway to walk in cooler at hood, and at ice machine in back of house. observedbroken and missing floor tiles in dish room. ceiling tiles are comming down |
| 2015-11-12 |
54 |
4-301.14 maintain hood systems and ansel system to work properly. observed propane two eye burner that has been moved away from ansel pipe, need to place cooking equipment back under ansel system for fire safety.general comment: will return within 10 days |
| 2015-11-12 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed available thick probe dial stem thermometer reading approx. 4 degrees out of calibration. cdi- thermometer properly calibrated. recommend a thin probe thermometer for better accuracy. |
| 2015-03-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed random items stored in handsink at dish area. cdi- items removed. |
| 2015-03-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed cryovaced steak thawing in same compartment of sink with shrink wrapped hamburger meat, and cryovaced fish and seafood thawing in other compartment. did not observe cross contaminat |
| 2015-03-03 |
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 container of sliced gyro meat in walk in cooler date marked for 13 days ago. cdi- gyro meat disp |
| 2015-03-03 |
23 |
3-603.11 undercooked or raw foods need to have approved consumer advisories per nc food code. observed seared tuna onlunch menu with no asterisk to meet disclosure requirement of approved consumer advisory. need to correct menu. will follow upto check men |
| 2015-03-03 |
14 |
4-501.114 maintain sanitizer at proper strength. observed no sanitizer connected to dish sink dispenser, buckets on cook line reading 0 ppm. make sanitizer by hand using test strips to ensure proper strength until dispenser is repaired. cdi- sanitizer mad |
| 2015-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. walk in cooler fan covers need cleaning of build up. |
| 2015-03-03 |
53 |
6-501.11 maintain floors, walls, and ceiling in good repair. observed frp separating from at dish area, at side of walk in cooler above handwash sink. observedbroken and missing floor tiles in dish room and by back door. observed tile in dish room too dee |
| 2015-03-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sterno gel and butane spray stored on prep tables in kitchen. recommend designating a chemical storage area and keeping these items there. cdi- chemicals moved to chemical storage area.7-1 |
| 2014-08-25 |
23 |
3-603.11 undercooked or raw foods need to have approved consumer advisories per nc food code. observed seared tuna on lunch menu with no asterisk to meet disclosure requirement of approved consumer advisory. need to correct menu. will follow up to check m |
| 2014-08-25 |
13 |
3-302.11 store food by final cook temperature. observed raw chicken stored above cooked chicken in prep cooler. observed raw hamburgers stored above steak in walk in cooler. cdi- foods properly stored. |
| 2014-08-25 |
14 |
4-501.114 maintain sanitizer at proper strength. observed quat sanitizer dispenser dispensing sanitizer at 0 ppm, buckets on cook line reading 0 ppm. make sanitizer by hand using test strips to ensure proper strength until dispenser is repaired. cdi- sani |
| 2014-08-25 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - c observed foods left over from events 3 days earlier that were being stored to be given to staff. need to separate and label personal foods not meant for restaurant. cdi- f |
| 2014-08-25 |
16 |
3-401.11 pic said they are par cooking chicken wings, cooling them and then re-cooking to 165 to order. cook chicken to 165 min upon initial cooking to ensure safe final cooktemperature has been achieved. if you would like to use a non-continuous cooking |
| 2014-08-25 |
21 |
3-501.17 - date mark all required tcs/rte foods refrigerated more than 24 hrs. observed a few tcs sauces, beef broths, and risotto that were not date marked. cdi- beef broths properly dated, sauces and risotto which dates of prep could not determined were |
| 2014-08-25 |
26 |
7-201.11 store chemicals separate to prevent contamination. observed butane torch stored above prep sink. observed quat tablets stored on dish shelf above clean dishes. cdi- chemicals properly stored. |
| 2014-08-25 |
6 |
2-301.14 have employees wash hands as required. observed cook change gloves multiple times but did not wash hands. wash hands between glove changes. cdi- employee corrected. |
| 2014-08-25 |
35 |
3-302.12 properly label dry goods. observed a number of dry goods not labeled. |
| 2014-08-25 |
53 |
6-501.11 maintain floors, walls, and ceiling in good repair. observed frp separating from wall at ice machine wall. observed broken and missing floor tiles in dish room and by back door. observed tile in dish room too deep to easily clean, gaps need to be |
| 2014-08-25 |
51 |
5-203.12 maintain facilities in restrooms in good repair. observed urinal in men's room un-usable, pic said it is scheduled to be replaced. |
| 2014-08-25 |
31 |
3-501.15 cool foods properly using approved cooling methods. observed baked chicken and a pan of mashed potatoes cooling in amounts too deep to cool properly. cdi- chicken and mashed potatoes placed on flat pans to meet proper cooling temps. |
| 2014-08-25 |
36 |
6-202.15 protect openings to prevent insects. observed back door not able to fully close leaving gaps large enough for pests to enter. need to repair back door. |
| 2014-08-25 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed damaged spatulas, strainers, and ice buckets in use. need to remove utensils in poor condition. |
| 2014-02-20 |
1 |
2-102.12 pic available is not food safe certified. pic should be food safe certified and present at all times of operation. |
| 2014-02-20 |
15 |
3-701.11 keep food in good condition, dispose of food in unsafe or adulterated condition. observed molded strawberries in prep cooler. cdi- strawberries disposed of. |
| 2014-02-20 |
16 |
3-401.11 pic said they are par cooking chicken wings to 135 degrees, cooling them and then re-cooking to 165 to order. observed chicken cooked less than 4 hrs earlier cooling at 52 degrees. cdi- had pic re-cook chicken to min. 165 to ensure safe final coo |
| 2014-02-20 |
20 |
3-501.16 (a)(2) cold hold tcs foods at 45 or below. observed several tcs foods in two prep tables cold holding at 50-53 degrees including lettuce, tomatoes, cheeses, ham etc. units may need service. cdi- coolers were serviced during inspection, both coole |
| 2014-02-20 |
26 |
7-102.11 properly label all chemicals. observed several mis-labeled or non labeled chemical spray bottles. cdi- bottles removed. |
| 2014-02-20 |
21 |
3-501.18 maintain 7 day shelf life for all required rte/tcs foods. observed rice held past 7 day shelf life. cdi- rice disposed of. |
| 2014-02-20 |
34 |
4-301.12 maintain a working approved thermometer to take food temps. no food employee had a thermometer available at start of inspection. cdi- cook came in during inspection with a thick probe dial thermometer. recommend getting thin probe thermometers as |
| 2014-02-20 |
37 |
3-305.11 do not store food on the floor. observed several boxes of food stored on floor of walk in freezer. cdi- boxes stored off floor. |
| 2014-02-20 |
53 |
6-501.11 maintain floors walls and ceilings in good repair. observed some broken and missing floor tiles in server area and in prep area of kitchen. frp is detached from wall at prep area hood, needs repair. replace missing wall plug outlet plates on cook |
| 2014-02-20 |
54 |
4-202.18 maintain hood filters. observed facility operating without hood fileters in hoods. filters placed in hoods during inspection. |
| 2014-02-20 |
31 |
3-501.15 use approved cooling methods to ensure foods cool quickly. observed mashed potatoes just brought into walk in cooler to cool that were portioned and tightly wrapped and stored on top of each other in deep amounts. observed deep amount of par coo |
| 2013-07-25 |
2 |
more training needed on employee health policy, verbal policy did not meet all food code requirements as far as when employees may return and knowledge of 5 major food born illnesses. gave pic copy of food code health policy to review and train employees. |
| 2013-07-25 |
4 |
store employee drinks below food or food contact surfaces. observed employee drink stored on counter. cdi- drink removed. |
| 2013-07-25 |
7 |
no bare hand contact allowed with ready to eat foods. observed employee handling fruits and cucumbers for salads with bare hands. cdi- employee corrected. |
| 2013-07-25 |
13 |
store foods by final cook temperature. observed raw ground beef and raw pork being stored above raw fish and raw shrimp. cdi- foods properly stored by final cook temperature. |
| 2013-07-25 |
14 |
clean food contact surfaces at within 4 hrs of first use. observed meat slicer not used today that had not been cleaned since last use with food particles left on the blade. cdi- slicer cleaned. |
| 2013-07-25 |
19 |
hot hold foods at 135 min. observed marinara, alfredo sauce, shrimp foundue sauce all hot holding on steam table at 128-130. cdi- foods reheated to 165 to properly hot hold at 135. |
| 2013-07-25 |
23 |
facility offers undercooked tuna and cooked to order hamburgers. under cooked proteins must have approved consumer advisory per nc food code. current consumer advisory on menu is not approved. reviewed approved consumer advisory examples with pic who is h |
| 2013-07-25 |
26 |
properly store all toxic items to prevent contamination of food or food contact surfaces. observed butane chaffing fuel stored on counter and shelf near food and single service items. cdi- butane properly stored. |
| 2013-07-25 |
45 |
maintain cutting boards in good condition. cutting boards on main prep units need repair or replacing. maintain equipment in good repair. observed dish area sink with a bad leak that needs repair. |
| 2013-07-25 |
21 |
properly date mark any required rte/tcs foods held refrigerated longer than 24 hrs. do not keep any foods past required 7 day shelf life. observed large number of foods including house made pimento cheese, seared tuna, various house made dressings, cooked |
| 2013-01-24 |
6 |
have employees wash hands as required by nc food code. observed employee handling raw hamburger meat; change gloves and did not wash hands. cdi- employee corrected; washed hands and changed gloves. |
| 2013-01-24 |
8 |
always maintain handwash sinks to be accessible at all times. observed bar handwash sink blocked with rubber mats and dish area hand wash sink blocked with sink stoppers. handwash sink in kitchen has loose faucet that needs repair. cdi- sinks un-blocked f |
| 2013-01-24 |
13 |
proplerly store foods by final cook temperature to prevent contamination. observed raw fish stored above pre-cooked lamb meat in walk in cooler. cdi- food properly |
| 2013-01-24 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch.observed slicer not used today with meat particles left on blade guard and bar nozzle stored in dirty nozzle holder. cdi- dirty items cleaned and sanitized. |
| 2013-01-24 |
20 |
cold hold foods at 45 or below. observed chicken stored in prep cooler at 48 degrees. had not been chilled after recent prepping. cdi- chicken placed in walk in cooler to rapidly chill. |
| 2013-01-24 |
21 |
properly date mark all rte/tcs required foods per nc food code. observed a number of foods requiring date marking that were not dated; deli meats; garlic and oil mixture; house made ranch dressing; etc. foods were disposed of that pic could not establish |
| 2013-01-24 |
23 |
facility offers undercooked tuna. under cooked proteins must have approved consumer advisory per nc food code. current consumer advisory on menu is not approved. points will be taken on next inspection if approved consumer advisory is not in place. review |
| 2013-01-24 |
26 |
only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment; such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents; shall be allowed in a food estab |
| 2013-01-24 |
26 |
properly store toxic items in chemical storage areas. observed toxic chaffing fuel stored above single service items. cdi- fuel properly stored in chemical storage area. |
| 2013-01-24 |
33 |
properly thaw foods using approved methods. observed pre-packaged fish not properly thawing in prep sink. fish was not submerged and water velocity was not sufficient. |
| 2013-01-24 |
41 |
observed cup in bar ice bin used as ice scoop. use scoops with handles. |
| 2013-01-24 |
46 |
quat test strips avaialable were in-accurate. provide accurate test strips. |
| 2013-01-24 |
53 |
physical facilities shall be maintained in good repair. observed sheet metal outside walls of walk ins with bad damage needing repair. observed missing and broken base board tile under dish machine. observed a few damaged ceiling tiles needing repair or r |
| 2013-01-24 |
2 |
no illness policy in place. cdi- gave pic copy of fda food code employee illness policy to review with employees. |
| 2013-01-24 |
26 |
properly label toxic substances. observed un-labeled spray bottle of glass cleaner at bar. cdi- bottle labeled. |
| 2013-01-24 |
1 |
pic needs to be food safe certified by 1/1/14. |