| Violation Date |
Code |
Description |
| 2018-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. ensure all utensils are air dried before stacking. |
| 2018-12-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items hot holding below 135f. see temperature chart. ensure all tcs foods in hot holding are maintained at 135f or above. cdi- steak put back on grill for reheating |
| 2018-09-11 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: replace the non-working lights that are out in the side storage room. floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fix |
| 2018-09-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: replace the rusting racks in the second prep line cooler. maintain equipment in good repair. |
| 2018-09-11 |
38 |
2-402.11 effectiveness-hair restraints - c comment: observed food employee handling foods without wearing an effective beard restraint. employees shall wear effective hair restraints such as hair nets, hats, beard guards, etc. to prevent potential contami |
| 2018-09-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pat the front serving line, cut lettuce held in ice bath at 49f. potentially hazardous foods shall be held at 45f or below. cdi (correcte |
| 2018-09-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfthe front grill handsink was not working properly at the time of the inspection due to a maintenance issue. the person in charge (pic) previously placed a work order for this handsink to be r |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding unit not holding products below 45 degrees. facility is using ice bath for cold holding well however reach in unit is not being controlled. cdi for today facility w |
| 2017-11-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (peppers) being stored above ready to eat foods (corn). cdi gave verbal instruction; pic will rearrange storage order. will follow up in verification visit. |
| 2017-11-15 |
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 clean equipment at ware washing being stored on side of splash guard where a cart with dirty equipment was being stored |
| 2017-07-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed. |
| 2017-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. air drying method doesn't seem to be effective with air drying. make sure to spread out as much as possible. |
| 2017-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on line cold holding above 45 degrees. cdi lettuce taken to walk in cooler for rapid cool down.repeat*observed lettuce not being stored on ineffective ice bath; make sur |
| 2017-07-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed equipment deemed as clean with food debris on it. cdi items returned to ware washing. |
| 2017-07-25 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce being stored over ready to eat. cdi pic said got a bigger truc |
| 2017-04-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken coming off grill at 123-134 degrees. cdi chicken recooked to above 165 degrees; please temperature chart. |
| 2017-04-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee remove soiled gloves, adjust clothing around waste and proceed to don new gloves. cdi instructed foo |
| 2017-04-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed food employee checking temperatures on line; employee placed sanitizer in sanitizer solution of quat ammonium and directly into the food. cdi e |
| 2017-04-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wiping cloth buckets of quat ammonium reading less than 100 ppm. cdi buckets were dumped and refilled with concentration of 200 ppm quat ammonium.3-304.14(d) maintain dry wiping |
| 2017-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on ice bath (ineffective; pan not submerged in ice bath; on top of ice) above 45. cdi due to lettuce being used for immediate service and will turn over in less than 30 |
| 2017-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in reach in units on the line. make sure to keep in good repair. |
| 2017-04-20 |
46 |
4-501.16 warewashing sinks, use limitation - c a ware washing sink shall only be used for washing, rinsing and sanitizing equipment or if using for food preparation to make sure basins have been cleaned and sanitized before changing tasks. observed food e |
| 2017-04-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep doors closed at all times. |
| 2017-04-20 |
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 equipment at 3 compartment sink air drying and some in sanitizer solution soaking. observed food employee washing face a |
| 2017-02-06 |
47 |
$ 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulating in fan in walk in cooler. make sure increase cleaning freqency to ensure dust does not contaminate food. |
| 2017-02-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a diamond ring. make sure all food employees do not wear any jewelry except a plain wedding band. |
| 2017-02-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee taking money and then proceeding to do food preparation without washing hands. cdi informed food employee of hand washing policy, and required to rewash hands. observed |
| 2016-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple stacks of pans tight stacked wet. |
| 2016-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets labeled only with sanitizer. cdi- labeled qac |
| 2016-04-27 |
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. - 0 pts - observed rice scoop handle in contact with rice. observed the nacho c |
| 2016-04-27 |
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 - repeat - blanched avocados stored in walk in cooler tightly covered. cdi- vented |
| 2016-04-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - quat sanitizer buckets read 0-50ppm. cdi- buckets were changed. |
| 2016-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed several pans stacked wet. |
| 2016-02-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed several pans stacked wet. |
| 2016-02-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - two quat sanitizer buckets read 0-50ppm. cdi- buckets were changed. change buckets holding wet towels at a frequency necessary to maintain 200 ppm. |
| 2016-02-11 |
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 - repeat - moz. cheese blend tightly covered. cdi- all cheeses uncovered. observed |
| 2016-02-11 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf - 0 pts - establishment is currently using peroxide multi surface cleaner and disinfectant to wipe down foo |
| 2016-02-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - cooked chicken on the cutting area (126f-141f) and steak (110-128f) were out of temperature compliance. cdi- chicken reheated to 190f and steak reheated to 165f..it appears t |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - cooked chicken on the main steam line (128f) and steak (107-135f) were out of temperature compliance. cdi- chicken reheated to 167f and steak discarded. it appears that betwe |
| 2015-08-20 |
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 - repeat - all the shredded lettuce prepared this morning was tightly covered (about |
| 2015-08-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - cloth towels stored in quat sanitizer solutions at incorrect concentrations. cdi- sanitizer buckets replaced with fresh sanitizer. |
| 2015-08-20 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - some cutting boards with deep cuts and/or stains. assess and replace/repair. |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cutting board holder has oil build up. clean as often as necessary. |
| 2015-08-20 |
43 |
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. - 0 pts - a single service bowl with no handle is being used to scoop nacho chip |
| 2015-04-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts- dumpster doors were open. dumpster lids were open and are cracked and off the hinges. replace. |
| 2015-04-28 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - 0 pts - pic states that can wash was backing up. plumbers were on site when i arrived for inspection. plumbers will complete work tomorrow according to pic. contact me when can wash is repaired. |
| 2015-04-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - observed one box of single service lids stored on floor wet. cdi- single service lids were discarded. |
| 2015-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - several stacks of utensils stored wet. |
| 2015-04-28 |
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. - 0 pts - observed scoop handles stored in contact with ingredients. a single s |
| 2015-04-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - two containers of tea and one box of food stored on the floor. 3-306.11 protect food on display using shields, packaging, or other effec |
| 2015-04-28 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf - the only thermometer in establishment read 28f in a ice bath. thermometers with f/c shall be accurate to +/- 1 degree. cdi- thermometer calibrated on site. |
| 2015-04-28 |
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 - repeat - all the shredded lettuce prepared this morning was tightly covered (abou |
| 2015-04-28 |
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 - lettuce is being held on time. upo |
| 2015-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - cooked chicken on the main steam line (128f), cutting station (119f), and catering line (109-123f) were out of temperature compliance. cdi- all items were reheated to 178f+r |
| 2015-04-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed one employee wash hands but recontaminated hands with hand sink handles. to prevent recontamination use a barrier such as a paper towel to close hand sink handles. cdi- empl |
| 2014-12-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towel at handsink in back of kitchen. cdi- restocked by pic. |
| 2014-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee's drink stored above a food prep surface and in-use pot. cdi- discarded by pic. |
| 2014-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed on the counter a pan of cut lettuce at temperatures above 45f. the pan of lettuce had been placed on a layer of ice (pan not submerged in ice). cdi -pan of lettuce placed on c |
| 2014-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed on the steam line a prep pan of cooked chicken hot holding below 135f. cdi- pan removed from line by pic and reheated to 165f or greater. |
| 2014-12-11 |
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 a cutting board in need of resurfacing/replacing (many deep grooves and cuts). |
| 2014-12-11 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed water leaking from pipe below handsink. |
| 2014-12-11 |
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 in the walk in cooler several tightly wrapped prep pans of tcs foods coo |
| 2014-08-15 |
52 |
5-501.115 maintaining refuse areas and enclosures - observed boxes and debris on the ground around the trash and cardboard dumpsters. |
| 2014-08-15 |
46 |
4-501.19 maintain wash solution in manual warewashing equipment at 110f or above. observed wash water at 101f. water was changed. |
| 2014-08-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards with deeper grooves and heavily stained. cutting boards taken out of service. |
| 2014-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed guacomole, sour cream and pico de gallo above 45f on cold prep table unit next to office. items were all pulled an put in the walk-in to cool. unit was not turned on and is only |
| 2013-12-31 |
34 |
4-502.11 (b) good repair and calibrationrules require appropriate thermometer bein properly calibrated. observed thermometer stuck on celcius and staff didi not know celcius conversion to fehrenheit. cdi- new thermometer provided |
| 2013-12-31 |
46 |
4-302.14 sanitizing solutions, testing devices a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed testing strips not working.vr new test strips ordered |
| 2013-12-31 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed multiple employee beverage containers on food prep table wh |
| 2013-05-17 |
26 |
7-102.11. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed writing had worn off sanitizer |
| 2013-05-17 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-05-17 |
39 |
|
| 2013-05-17 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-05-17 |
42 |
4-901.11. air dry utensils before tight stacking. observed wet nested metal pans and bowls. |
| 2013-05-17 |
52 |
5-501.15. keep dumpster doors closed and keep garbage bags off pad. observed doors open; bag of garbage on pad. |
| 2013-05-17 |
42 |
4-901.11. store utensils in clean area. observed rice and lettuce had spilled onto clean bowls in utensil rack - recommend installing a splash shield between vegetable sink and utensil rack. |
| 2013-01-28 |
6 |
employee shall wash hands after breaks involving consuminf food. observed employee return to kitchen after break; pick up wiping cloth and begin wiping kitchen prep table; without washing hands at one of two handwashes available in kitchen. corrected by |
| 2013-01-28 |
2 |
each facility shall have in place a employee health policy in compliance with 2-201.11 of nc food code. employee shall be trained and presently aware of reporting requirements. no policy observed today. rehs provided written guidance. corrected by ins |
| 2013-01-28 |
37 |
storage of food containers on floor is prohibited by rules. observed tea buckets stroed on floor in walk-in cooler. |
| 2013-01-28 |
1 |
each facility shall have; at all times of operation; and employee present designated as person-in-charge. this person shall be a certified food safety manger; and shall exercise active mangerial control over food safety risk factors. no certified food s |