| Violation Date |
Code |
Description |
| 2018-06-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and cell phone stored improperly on single service items. repeat. |
| 2018-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of flies around back door and a strong odor. clean area. |
| 2018-06-25 |
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 tenders using tphc |
| 2017-12-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats hung on clean dish storage rack. personal items can be a source of contamination. cdi- peronal items moved into office.4-2 |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler racks needing cleaning of build up. |
| 2017-12-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf be sure to use available test strips to ensure proper strength sanitizer. cdi- sanitizer test strips used to verify proper strength sanitizer. |
| 2017-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed small free standing metal table next to fryers in poor condition, rusty and not easily cleanable, needs replacing. |
| 2017-12-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p all sanitizer at 3 comp sink and sanitizer buckets were reading 0 ppm. appears tubes at sanitizer dispenser were accidentally switched. cdi- tubes corrected, sanitizer |
| 2017-12-18 |
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 employee washing hands but did not dry hands with paper towels before heading back to wor |
| 2017-08-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed an employee cough into hand then proceed to handle wrapped sandwiches without washing hands. cdi- employee corrected, washed hands.2-301.12. follow the cleaning procedure to adequate |
| 2017-08-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed various chemical spray bottles stored above box of frier shortening. cdi- chemicals moved to chem storage shelf. |
| 2017-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hot holding drawer with significant grease build up on drawer tracks inside drawer holder unit. observed racks in middle walk in cooler with signifi |
| 2017-05-31 |
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 floor tiles at entrance to walk in freezer badly broken, needing repair. |
| 2017-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hot holding drawer with significant grease build up on drawer tracks and inside drawer holder unit. observed racks in middle walk in cooler with sig |
| 2017-05-31 |
45 |
4-502.11(a) maintain utensils in good repair. observed torn gaskets on biscuit prep fridge needing replacing. |
| 2017-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed drawer warmer with some cajun chicken patties at 126-132 degrees. cdi- chicken disposed of. (repeat) |
| 2017-05-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with food residue stuck to them. cdi- dirty dishes placed in dish area for re-washing. a few dishes had dirty hand |
| 2017-05-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of macaroni being left out approx. an hour with no temp control at 122 degrees, observed pans of rice hot holding in steam well at 117 degrees, steam well water reading |
| 2017-01-23 |
37 |
3-307.11 protect food from contamination sources. observed employee filling a pan with ice by storing pan on floor, then place pan on cutting board area of prep cooler. cdi- employee corrected, cutting board area cleaned. |
| 2017-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed milk crate of single service trays stored on open trash can subject to contamination. cdi- trays disposed of by pic. |
| 2017-01-23 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c observed employee handle bottom on ice pan that had been on the floor, had to be prompted to change gloves before starting activity. cdi- employee washed hands and changed gloves. |
| 2017-01-23 |
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 broken tile at entrance to middle walk in cooler. needs repair. |
| 2017-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed what appears to be mold build up on all the racks in the walk in cooler, have racks cleaned. |
| 2017-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler with water build up at bottom, needs repair to prevent condensation build up/ leaks. |
| 2016-10-19 |
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 walk in cooler gaskets. |
| 2016-10-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee actively washing a container in 97f water. cdi - more hot water was added to maintai |
| 2016-10-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the drive thru window. observed a broken bottom shelf on the green rack by the office; repair/replace shelf. |
| 2016-10-19 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed biscuit trays stacked wet. |
| 2016-10-19 |
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 time not marked on the fr |
| 2016-10-19 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce, sliced cheese, tomato, shredded cheese and cole slaw in the prep unit above 45f. cdi - pic voluntarily discarded the items. |
| 2016-04-08 |
54 |
.6-202.116-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen food prep area with light bulbs that are not shielded. |
| 2016-04-08 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside surfaces of reach-in cooler and freezer, surfaces of cooking equipment, ki |
| 2016-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce and sliced cheese and sliced tomatoes over flowing containers in prep cooler measuring 51-54f, cdi all products in question properly portioned and proper holding te |
| 2016-04-08 |
1 |
.2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces. cdi containers placed into dirty dish pit. |
| 2015-11-19 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. |
| 2015-11-19 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside reach-in coolers and freezers, shelving, surfaces of cook |
| 2015-11-19 |
53 |
(general comment)6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facil |
| 2015-06-17 |
47 |
4-602.13- nonfood-contact surfaces shall be cleaned at a frequency to preclude accumulated debris. observed food debris accumulating in bottom of the reach-in freezer and build up inside the sliding door tracks and around the door glass. observed build up |
| 2015-06-17 |
19 |
3-501.16(a)(1)- tcs foods held hot shall be maintained at 135f or above.-p. observed grilled chicken in hot holding measuring 110f. cdi-pic voluntarily discarded. |
| 2015-02-06 |
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 damged tiles on floor and area of standing water around floor drain. repair. |
| 2015-02-06 |
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 metal pans with crevices on inside and outside of pan that make them not easily c |
| 2015-02-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaning chemicals stored directly above 3 comparetment sink. cdi by moving to designated chemical storage. |
| 2015-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and chicken bites stored on line steam table < 135f. cdi by discard. |
| 2015-02-06 |
4 |
. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on food prep table next to raw chicken. cdi by discard. |
| 2014-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. obserevd metal pans stored wet and tight stacked on the drying rack. |
| 2014-10-13 |
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/pfobserved blanched fries stored off of |
| 2014-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken and sausage stored < 135f on steam table. cdi by voluntary discard by pic. |
| 2014-10-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handwash sink. cdi by pic correcting staff. |
| 2014-06-10 |
53 |
6-501.12 cleaning, frequency and restrictions- cleaning is needed at a frequency to prevent build-up of dust, dirt, residue. observed dust build-up on return vent for hvac unit at service line.6-201.11 floors, walls and ceilings-cleanability- ceiling must |
| 2014-06-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- hot hold all tcs food items at 135f or above. observed fried chicken and sausage patties stored < 135f in hot holding. cdi by voluntary discard b |
| 2014-06-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency- multi-use utensils and equipment must be cleaned and sanitized at a frequency to prevent food residue build-up. observed dried food debris on can opener. observed ice scoop holder to be soil |
| 2014-02-04 |
26 |
7-201.11 separation-storage- observed toxic chemical cleaners stored above 3 compartment sink. store all toxic chemical cleaners in a safe location to prevent contamination of utensils. cdi by relocating cleaners. |
| 2014-02-04 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- observed 3rd compartment of utensil wash sink with sanitizer testing <100ppm. maintain sanitizer at manufactuers recommended strength |
| 2014-02-04 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- observed single service tea jugs stored on raw chicken storage in walk-in cooler. store single service items in a manner that will prevent accidental cont |
| 2013-10-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability- observed damaged floor tiles with standing water next to deep fryers/ grill. repair. |
| 2013-10-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- observed food debris build-up inside upright 2 door cooler. clean. |
| 2013-10-02 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on food work surfaces. |
| 2013-10-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all hot held tcs food items at 135 f or above. observed sausage patties and steak stored at 125-130 f on steam table. cdi by voluntarily |
| 2013-06-18 |
22 |
procedures for foods held under 'time as a public health control' must be followed. observed blanched fries cooling on table without accurate time mark. cdi by correcting time mark and instruction. |
| 2013-06-18 |
54 |
if necessary to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes; mechanical ventilation of sufficient capacity shall be provided. obserevd excess smoke coming from hood system. |
| 2013-06-18 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up on door gasket; and on top shelf of line where single service containers are stored. |
| 2013-06-18 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed damaged door gasket on small prep cooler on line. |
| 2013-06-18 |
2 |
person in charger must exhibit knowledge of employee health policy and be familiar with the big 5 illnesses as required by nc food code. cdi by instruction. |
| 2013-06-18 |
1 |
person-in-charge must provide proof of food safety certification. pic was certified but did not have certificate. |
| 2013-01-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up in coolers and on door gasket of small prep cooler. |
| 2013-01-09 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed broken door gasket on small prep cooler. |
| 2013-01-09 |
39 |
store all wet wiping cloths in sanitizer bucket when not in use. observed wet wiping cloths stored on prep surfaces. |
| 2013-01-09 |
26 |
observed bottle of oven cleaner stored on 3 compartment sink. store chemicals in safe location away from food and utensil contact. cdi- bottle moved. |
| 2012-10-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. better cleaning needed on insides of coolers (gaskets). observed excess food debris in coolers. |
| 2012-10-25 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-10-25 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |