| Violation Date |
Code |
Description |
| 2019-01-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observer sanitizer solution in the three compartment sink with a concentration of less than 50 ppm. cdi- pic refilled bag of sanit |
| 2018-09-11 |
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 plates and bowls being stored in hot holding unit exposed to food splatter. make sure to cover/invert to ensure con |
| 2018-09-11 |
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 chicken stock, beef stock and noodles cooling in walk in cooler tightly co |
| 2018-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs being stored above carrots, mushrooms etc. cdi pic relocated to bottom shelf.3-302.11(a) separate the different types of raw animal foods. -pfobserved raw chicken abo |
| 2018-09-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one paper towel dispenser jammed and other batteries not operating. cdi pic fixed jam and provided batteries.*maintenance is the only one who services pap |
| 2018-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean utensils and equipment stored in containers with minor debris on bottom. |
| 2018-05-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strip for quat sanitizer expired 1/2012. cdi-pic was able to locate test strips for quat sanitizer with no date of expiration. 2nd test strips meaured lower t |
| 2018-05-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes in soapy water that was labeled sanitizer. sanitizer bucket was 0 ppm of quat. |
| 2018-05-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer labeled as degreaser and soapy water labeled as sanitizer. cdi-pic relabeling items correctly. |
| 2018-05-01 |
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 brussle sprouts date marked 4/24 in reach in near line. cdi-pic discarded item. repeat |
| 2017-11-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. instructors of the culinary students were observed wearing watches, however no food handling by the staff was observed. should the instructo |
| 2017-11-30 |
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 two containers of angel hair pasta dated for 11/22/17 in a prep reach in cooler on the grill lin |
| 2017-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed fingernail brush stored in the sink basin of the dish machine area sink. item was discarded by the pic. |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on several plastic containers. ensure that such debris is removed during the wash/rinse/sanitize process. |
| 2017-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lentil sauce item hot holding at less than 135f. item was reheated to 165f. ensure enough products/water are in place at the steam table so that the steam is able to keep the |
| 2017-02-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed front wiping cloth bucket stored on the floor behind the prep area. |
| 2016-11-22 |
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 one container of cheese datemarked for 11/15/16. this would be 8 days of storage. the unit that the cheese is stored in is capabl |
| 2016-11-22 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed rear area handsink not providing 100f water. verification visit that the sink has been fixed such that it provides 100f water is required by 12/1/16 |
| 2016-04-21 |
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 on napkin. |
| 2016-04-21 |
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 staff failed to properly la |
| 2016-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potato cakes hot holding at 109 f or less. cdi- placed on temporary tphc |
| 2016-04-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed front line staff directly glove handle raw foods then handle ready to eat food conta |
| 2016-04-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf 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 prep staff i |
| 2016-04-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed front line cook staff soil gloves on soiled handles consistently. observed multiple wait staff bus table, scrfape plates and not wash hands before returning to deliver food. cdi- inst |
| 2016-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple non-food contact surfaces not cleaned properly when left for long non-service period. |
| 2016-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 3 minute ants in front service kitchen. cdi- onsite maintenance called |
| 2015-11-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched broccoli cold holing on ice bath beside steam well at 51 f. cdi- advised to move ice bath to another location and or use temporary tphc. |
| 2015-11-24 |
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 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 inco |
| 2015-11-24 |
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 in covered, full plastic containers. cdi- placed on temp |
| 2015-11-24 |
9 |
3-201.11 use food from approved sources only.-p observed pic state duck was cold smoked outside in unapproved smoker. cdi- instruction provided; discard by rule |
| 2015-11-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed duck cold smoked in non-nsf/equivalent smoker. |
| 2015-11-24 |
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 utensils stored next partially under hand towel dispenser; potential contamination . cdi- removed |
| 2015-09-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one soiled wiping cloth on prep table. |
| 2015-09-29 |
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 cooked tcs foods cooled in top of prep unit. cdi- placed on temporary tphc |
| 2015-09-29 |
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 but no disclosure of undercooked flank steak. cdi- only protein on menu, points not tak |
| 2015-09-29 |
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 cooked chicken from yesterday not date marked. cdi- date marked 3-501.18 discard the food requiring date labels once time/temperatu |
| 2015-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying metal bowls. observed several wet nested metal bowls. |
| 2015-04-27 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required and before engaging in the activity. observed bags of raw pork scraps rop'd on site and stored in freezer with other foods for general use. |
| 2015-04-27 |
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 opened container of goat cheese with no date mark. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels on |
| 2015-04-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p . observed platter of chicken labeled par-cooked chicken breasts stored in 1 door upright cooler with other foods for use in din |
| 2015-04-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed one soiled bowl stored as clean. cdi - returned to dish |
| 2014-11-24 |
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 person touch cooked duck on speed rack with bare hand while moving duck from side of tray. cdi - corrected |
| 2014-11-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled interior surfaces in ioce machine. vr - will return to ensure it has been cleaned and sanitized. |
| 2014-11-24 |
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 for today's steak is missing the footnote for the disclosure. the steak entree is list |
| 2014-11-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drink stored covered but on top shelf of cooler holding customer food. cdi - removed. |
| 2014-11-24 |
54 |
. |
| 2014-11-24 |
39 |
3-304.14(a). cloth in-use for wiping food spills from tableware shall be maintained dry and used for no other purpose. observed expo person wiping plate edges with clean dry cloth except for once, when he used a damp towle to wipe, then finished with a dr |
| 2014-06-30 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a sanitizer bucket in between uses. observed facility using wet cloths under cutting boards. |
| 2014-06-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw or undercooked animal foods shall be asterisked that follows the disclaimer and reminder for undercooked food products. observed sc |
| 2014-06-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed spinach at 59f, and raw scallops at 48f, and soups at 61f in reach in. cdi mo |
| 2014-06-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f and above. observed broccoli rabe sitting on prep table at 117f. cdi item reheated. |
| 2014-06-30 |
16 |
3-401.11 raw animal foods-cooking - p,pf. raw animal foods shall be cooked to the final cook temperature or a noncontinuous cooking approval shall be given from a regulatory authority. observed facility pan searing tuna, cooling and cold holding for servi |
| 2014-06-30 |
6 |
2-301.14 when to wash - p. hands shall be washed before donning gloves. observed student changeing gloves without handwashing. cdi hands washed gloves changed. |
| 2013-12-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed soiled wok, underside of soup ladle lid and soiled spoon on serving |
| 2013-04-17 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed prepared crab cakes at 65 f and cooked shrimp in cold hold units. cdi- pic chose to discard |
| 2013-04-17 |
9 |
(a) food shall be obtained from sources that comply with law.p food from food establishments in states adjacent to north carolina may be sold within north carolina if the food establishments are under jurisdiction of the local or state enforcement body in |
| 2013-04-17 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p b) after using the toilet room; p c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as speci |
| 2013-03-13 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-03-13 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-03-13 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed feta cheese and chicken stock out of date in walk in cooler in gardmanager kitchen. cdi- pic voluntarily discarded |
| 2013-03-13 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed soiled meat slicer stored as clean in the gardmanager kitchen. cdi- removed to clean |
| 2013-03-13 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed not every sink had signage. cdi- corrected through instruction |
| 2013-03-13 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |