| Violation Date |
Code |
Description |
| 2018-12-30 |
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 hard to reach areas throughout the facility in |
| 2018-12-30 |
51 |
5-501.17 provide a covered waste bin in female restrooms.- observed employee shared restroom without a covered waste bin. |
| 2018-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed food storage racks in the walk in cooler with food debris build up. also observed cooking equipment with grease and food debris left on them. clean |
| 2018-12-30 |
37 |
3-305.14 food preparation - observed raw chicken being prepared and portioned into plastic containers from a larger metal container on the floor. |
| 2018-12-30 |
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 egg roles, spring roles, noodles, and crab cream cheese all without dates. pic stated the items were made yesterday and if not use |
| 2018-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed breaded dark meat chicken (79f), white meat chicken (81f), egg roles (91f) and rice (120f) all below 135f. cdi- pic had employee reheat the items to well above 165f. see temp |
| 2018-12-30 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf- observed the high temp dish machine functioning at 151f. cdi- pic made several adjustments to the hot water heater and dish machine to provide 185f ri |
| 2018-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed soiled utensils stored in the hand sink near dish machine and expo door. cdi- pic removed items and informed employees only hand washing should occur at the ha |
| 2018-05-15 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -pobserved employee at dish machine handling clean plates after handling d |
| 2018-05-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved 3 handsinks without hand soap available.cdi by adding hand soap. |
| 2018-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken, shrimp, pork stored in flip-top prep cooler on line > 45f.cdi by removing top layers of food and place in walk-in. do not overfill containers past fill line on pan.o |
| 2018-05-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved chlorine sanitizer in 3 compartment sink testing 10 ppm.observed solution in spray bottle labeled as sanitizer testing 0ppm chlorine.cdi refilled and test at 10 |
| 2018-05-15 |
33 |
3-501.13 use approved thawing methods.observed chicken and pork thawing in prep area. |
| 2018-05-15 |
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. |
| 2018-05-15 |
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. -pfobserved multiple pans of noodles cooling in walk-in cooler covered in plastic wrap |
| 2017-12-27 |
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. |
| 2017-12-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed the dish machine not reaching at least 180f when sanitizing (the test strip did not turn black) cdi - maintenance has been contacted. facili |
| 2017-12-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee touch raw beef with gloves, and then with the same gloves touch a prep unit lid and ladle. cdi - stopped employee and explained that glo |
| 2017-07-10 |
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 gaskets throughout the facility, walk in cooler shelves and the walk in cooler fans. |
| 2017-07-10 |
45 |
4-501.11 maintain equipment in good repair. - observed a reach in cooler with an ambient air temperature of 55f. pic has removed all tcs foods and will call maintenance. verification required 7/20/2017 |
| 2017-07-10 |
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 several items cooling in the walk in cooler while covered with saran wra |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed bean sprouts, lettuce, raw shrimp, raw chicken, raw beef, egg rolls, pork and ribs above 45f (see temperature chart). cdi - pic voluntarily discarded the lettuce and bean spr |
| 2017-01-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee touch a piece of trash in the trash can with gloves on, then pick up a head of broccoli and begin to cut it. cdi - stopped employee; emp |
| 2017-01-26 |
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 cutting broccoli with bare hands. cdi - explained that gloves need to be worn. broccoli was |
| 2017-01-26 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfc - observed the facility thermometer reading 28f in ice water. calibrate thermometer correctly or provide a new one. verification required 2/4/2017 |
| 2017-01-26 |
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 - chicken held on time was not marke |
| 2017-01-26 |
45 |
general comment 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed a rice poker covered with duct tape. remove d |
| 2017-01-26 |
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 heavy food debris build up on the walk in cooler shelves. observed cleaning needed on gaskets and the walk in cooler fans. |
| 2016-09-08 |
47 |
general comment 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 gaskets of the prep unit and walk in cooler and freezer and walk in cooler shelves. |
| 2016-09-08 |
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 containers of rice and chicken trying to cool while tightly covered wit |
| 2016-09-08 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items out on the counter for the lunch rush; items were above 45f (see temp. chart). cdi - items were reheated or discarded. pic stated she wants to h |
| 2016-09-08 |
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 pan of chicken in the walk in cooler at 2:00 pm at 75f. pic stated chicken was cooked at 12:00 pm. cdi - pic voluntaril |
| 2016-05-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink near the end of the cookline. cdi by providing. |
| 2016-05-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken in sheet pan stored over sheet pan of beef inside the walk in freezer. observed raw chicken stored over raw beef inside the walk in cooler. cdi by moving to the correct |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items left out on the cookline, including: cooked noodles under the prep table at 66f, raw scrambled eggs on the cookline at 67f, egg rolls left out from lunch at 89f and rice l |
| 2016-05-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a missing air thermometer inside the 2 door stand up cooler at the end of the cook line. |
| 2016-05-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal pans stored as clean with food debris. cdi by removing to re-wash and sanitize. 4-501.114 maintain sanitizer at correct concentrations. -p obs |
| 2016-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a minor presence of fruit flies in the back dish area. facility has monthly pest control visits. advised to clean in noted areas to prevent harborage areas and request a anoth |
| 2016-05-24 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed peas being cut out on a dining room table. cdi by moving prep into the kitchen area. |
| 2016-05-24 |
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 splatter on walls behind prep areas and build up |
| 2016-05-24 |
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 seasoning and sauces missing labels on the chefs cart. |
| 2016-03-16 |
41 |
3-304.12 in-use utensils, between-use storage - c observed rice being scooped with a bowl, use utensils with handles. |
| 2016-03-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed bar blenders that were in hand sink not go to dishmachine for washing. soiled utensils shall be washed in dishmachine or 3-comp sink. |
| 2016-03-16 |
9 |
3-201.11 compliance with food law - p,pf observed dried black mushrooms without packaging stored in a 5 gallon bucket that used to contain duck sauce. pic gave me handwritten invoice that listed the mushrooms but no original packaging. **mushrooms cann |
| 2016-03-16 |
8 |
6-301.12 hand drying provision - pf observed no paper towels or other approved hand drying at both bar and waitstaff hand sinks.-cdi told pic paper towels need to be located at hand sinks and not located where hands will drip onto clean glassware.5-205.1 |
| 2016-03-16 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed partially eaten employee meal on prep table near line, cooked chicken on sheet pan also on table. **a) except as specified in ¶ (b) of this section, an employee shall eat, drink, or use any form o |
| 2015-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths sitting on countertops rather than inside sanitizer buckets with sanitizer. cdi - placed back into buckets of sanitizer. |
| 2015-12-11 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf. observed employee use handsink to get a pan of water. cdi - he was stopped and corrected. |
| 2015-12-11 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching 180f on final rinse according to the gauge. after several attempts, it reached 180f but the thermolabel and the rid |
| 2015-12-11 |
33 |
3-501.13 use approved thawing methods. observed three bags of frozen mixed vegetables sitting on prep shelf thawing. they were still mostly frozen. pic said they had been out under an hour. cdi - explained proper thawing methods and had pic move items to |
| 2015-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few plastic lids wet nested. |
| 2015-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed small pan of bean sprouts and small pan of cut lettuce sitting out of prep cooler and on countertop during lunch rush. both measured 53f-55f. cdi - placed back into prep cooler |
| 2015-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed lip above ice machine door holding debris. cdi - cleaned during inspection. |
| 2015-12-11 |
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 one hood light out. 6-502.12 floors, walls, ceilings including the attachments |
| 2015-12-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items such as coats and phones and mints, and wallets stored throughout the kitchen. discussed with pic and tried to find soluti |
| 2015-12-11 |
45 |
4-502.11(a) maintain utensils in good repair. observed two white plastic tubs stored above three compartment sink. edges of tubs were broken off and missing. |
| 2015-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirty dish storage rack next to dish machine with significan build up needing cleaning. observed inside rice warmers, non food contact surfaces, nee |
| 2015-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple pairs of pans tight stacked while still wet. |
| 2015-07-27 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed digitial thermometer in use that appeared to be 3-4 degrees out of calibration. have thermometer replaced as necessary. |
| 2015-07-27 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed prescription medication stored above make table. cdi- medicine moved to employee items storage area. |
| 2015-07-27 |
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 cooked ribs in walk in cooler stored more then 24 hrs that were not date marked. cdi- pic date marked ribs. |
| 2015-07-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw tub of raw chicken stored above raw thawing shimp in walk in cooler. cdi- food re-arranged and properly stored by final cook temperature. |
| 2015-07-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored next to cutting board while employee was cutting meats. cdi- drink removed. |
| 2015-02-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken pieces observed at 79-80 degrees cooked approx. an hour ealier that are fried and left out at room temperature for reheating when ever it is ordered. foods must b |
| 2015-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today that was left with meat debris and residue on the blade. cdi- slicer cleaned. |
| 2014-09-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground pork stored above raw shrimp. cdi- raw food stored properly by final cook temperature. |
| 2014-09-22 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked ribs and cooked chicken at 63 degrees being left out at room temperature awaiting reheating. if you cannot quickly reheat foods recommend keeping them on an ice bath, o |
| 2014-09-22 |
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 prepped rice stored in deep and covered tubs at 60 degrees approx. 3 hrs |
| 2014-09-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two employees cooking while wearing watches. cdi- employees removed watches. |
| 2014-09-22 |
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 a few dry goods on wok prep line not labeled. |
| 2014-06-04 |
37 |
do not store food on the floor. observed tub of wantons stored on floor of walk in freezer. cdi- food stored off the floor.general comment: investigated sr# 48595 |
| 2014-06-04 |
35 |
3-302.12 label dry goods. observed working containers of misc. spices on wok table not labeled. |
| 2014-06-04 |
31 |
3-501.15 use approved cooling methods. observed foods in cooling process in deep amounts covered with plastic wrap. foods cool faster in shallow un-covered or vented pans. cdi- deep pans of food moved to shallow vented pans. |
| 2014-06-04 |
21 |
3-501.17 date mark all required tcs/rte foods per nc food code. observed a few foods (egg rolls, fried chicken pieces) thawed and refrigerated two to three days ago that were not date marked end. cdi- foods properly dated. |
| 2014-06-04 |
20 |
3-501.16 (a)(2) and (b) properly cold hold tcs foods at 45 or below. observed a couple pans of raw eggs stored on cook line in depleted ice baths at 60 degrees for approx. 2 hrs. cdi- eggs placed in walk in cooler to chill to 45. |
| 2014-06-04 |
13 |
3-302.11 store food by final cook temperature. observed raw lobster meat stored above sauces in reach in cooler. cdi- food properly stored. |
| 2014-01-22 |
6 |
2-301.14 have employees change gloves and wash hands as required and when needed. observed employee pick up trash from floor with gloved hand, then proceed to continue food handling duties without changing gloves and washing hands. cdi- employee corrected |
| 2014-01-22 |
7 |
3-301.11 no bare hand contact allowed with rte foods. observed employee handling cut onions with bare hands. cdi- employee corrected, onions to be cooked immediately to 165 min. |
| 2014-01-22 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hours per nc food code. observed a few cooked tcs foods that were not being date marked. cdi- foods were within 7 day shelf life and were properly date marked with date of prep. |
| 2014-01-22 |
13 |
3-302.11 store food by final cook temperature to prevent contamination. observed house frozen chicken stored above beef on racks in walk in freezer. as raw fresh meats are stored on racks they can still drip and contaminate other foods below. cdi- pic sto |
| 2014-01-22 |
47 |
4-602.13 keep non food contact surfaces clean. a few racks in walk in cooler need cleaning of some build up. |
| 2014-01-22 |
46 |
4-204.115 maintain warewashing machines temperature guages. observed high temp rinse guage not functioning, needs repair asap. |
| 2013-08-27 |
43 |
do not re-use single service items. observed no. 10 can being re-used to hold raw eggs, they should not be re-used. eggs moved to approved container. |
| 2013-08-27 |
41 |
properly store in use utensils on clean dry surface or water maintained at 135 degrees. observed in use ladles stored in room temperature water, utensils removed and placed in dish area. |
| 2013-08-27 |
31 |
use approved cooling methods to esure proper cooling. observed foods improperly cooling in deep containers. use ice baths, stir often, use shallow pans, quick chilling equipmen, vent foods to cool or other effective cooling methods. |
| 2013-08-27 |
21 |
date mark all required tcs/rte foods refrigerated more than 24 hours per nc food code. observed a number of cooked tcs foods that were not being date marked. cdi- foods were within 7 day shelf life and were properly date marked with date of prep. handout |
| 2013-08-27 |
18 |
cool foods from 135 to 70 in two hours and 70 - 45 or below in 4 more hrs. observed fried chicken pieces and cooked noodles stored in walk in cooler in deep amounts at 75 degrees. worker said these items were cooked 3 hrs earlier. improperly cooled items |
| 2013-08-27 |
4 |
store employee drinks covered and below food or food contact surfaces, observed employee drink stored on table next to containers of food in prep. cdi- drink removed. |
| 2013-03-28 |
4 |
store employee drinks covered and below food or food contact surfaces to prevent contamination; employees should eat in designated area; not in kitchen. observed open employee drink in kitchen and employees eating and chewing gum in kitchen. cdi- drink co |
| 2013-03-28 |
8 |
all handwash sinks need handwash signs. observed no handwash signs at kitchen handsinks. |
| 2013-03-28 |
13 |
store house wrapped and frozen foods by final cook temperature to prevent contamination. observed raw house wrapped and frozen chicken stored above beef in walk in freezer. cdi- food arranged by final cook temperature. |
| 2013-03-28 |
19 |
hot hold foods at 135 degrees and minimize time foods are kept in the temperature danger zone. observed fried chicken pieces recently cooked not being kept under temperature control; at 122 degrees. cdi- pic placed chicken on flat pans to begin cooling. |
| 2013-03-28 |
26 |
observed a bucket labeled santitizer that is holding only water. be sure to distinguish sanitizer buckets so employees do not mistake sanitizer for water labeled as sanitizer. |
| 2013-03-28 |
21 |
date label all required rte/tcs foods that are kept more than 24 hrs; per nc food code. observed some cooked ribs being stored in refrigerator; pic said these ribs are thawed and left overs are re-frozen to be re-used. cdi- corrected by instruction. |
| 2013-03-28 |
33 |
use approved thawing methods; thaw under cool running water or in coolers; or use micorwave if part of cooking process. observed ground meat left out to thaw at room temperature; cdi- meat placed in walk in cooler to thaw. |
| 2013-03-28 |
35 |
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 cooking oils |
| 2013-03-28 |
39 |
store wet wiping cloths in sanitizer. observed wet wiping cloth stored on counter. |
| 2013-03-28 |
31 |
use approved cooling methods to achieve quick cooling; observed deep amounts of rice; noodles; fried chicken pieces cooling. recommend placing cooling foods on flat pans; using ice baths or other effective cooling methods. |
| 2012-11-12 |
8 |
observed two handwash sinks with no hand towels available. cdi |
| 2012-11-12 |
47 |
clean food build up from outsides of wrapped non-used dishes stored under counter. |
| 2012-11-12 |
40 |
not all vegetables are being washed before cut or cooked. a) except as specified in ? (b) of this section and except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be |
| 2012-11-12 |
39 |
observed wet wiping cloths on table not kept in sanitizer. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. |
| 2012-11-12 |
34 |
observed dial thermometer out of calibration by a few degrees. keep thermometers properly calibrated. cdi- reviewed calibration with mgr. |
| 2012-11-12 |
31 |
observed deep containers of food cooling and foods that had been improperly cooled that were wrapped and not vented to cool. use approved cooling methods to cool foods: ice baths; quick chilling equipment; shallow pans; do not stack cooling foods; vent or |
| 2012-11-12 |
21 |
observed some foods in walk in cooler that were not being date labeled per nc food code. cdi- corrected by instruction. |
| 2012-11-12 |
18 |
observed two deep tubs of rice that appear to have been improperly cooled over night at 50-52 degrees. cool foods from 135 to 70 within 2 hrs and 70 to 45 or below within 4 more hrs. cdi- rice disposed of. |
| 2012-11-12 |
13 |
observed some raw steak and raw bacon stored above some cooked foods in the refrigerator. store food by final cook temperature. cdi- foods arranged by final cook temperature. |
| 2012-11-12 |
4 |
observed open employee drink stored on prep table next to food. cover and properly store employee drinks below food contact surfaces to prevent contamination. cdi- drink removed. |