| Violation Date |
Code |
Description |
| 2019-01-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and wristbands while working with food. |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed sausage burritos in small reach in unit adjacent to ice machine holding at 43f. cdi: burritos sent to walk in unit to cool to 41f. note: points not deducted in accordance with t |
| 2019-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pieces of fried chicken holding at 122f during inspection. cdi: products voluntarily discarded. |
| 2019-01-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored on a shelf above pasteurized liquid eggs. cdi: storage order corrected. |
| 2019-01-14 |
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 wash hands properly and then use bare hands to turn off the faucet. cdi: ehs dis |
| 2018-07-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on low boyunits at mccafe station and gasket on walk in unit with food debris build up in tight spaces. repeat. |
| 2018-07-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed take out boxes and single service cups stored with food contact surfaces facing up and lip contact surfaces exposed to potential contamination. repeat. |
| 2018-07-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor of facility beneath hand sink. cdi: bucket elevated. |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed breakast sauce (containing egg yolks) holding at room temperature on counter during inspection. cdi: breakfast sauce voluntarily discarded. |
| 2018-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer buckets reading less than 50 ppm chlorine sanitizer. observed no sanitizer in dispenser at three compartment sink. cdi: pic purchased sanitizer and r |
| 2018-07-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser with dead battery at back handsink and front handsink paper towel jammed. cdi: pic supplied new battery and cleared jam. |
| 2018-06-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front handsink filled with ice and coffee at beginning of inspection. cdi: sink emptied and employees instructed to use handsinks for handwashing only. |
| 2018-06-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black buildup all throughout upper surfaces (chute, flaps, corners and grooves, etc) of machine. |
| 2018-06-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled bottle of degreaser at mop sink area and another unlabelled unknown chemical at three compartment sink. cdi: degreaser labelled and unknown che |
| 2018-06-04 |
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 leaf lettuce cooling in a cabinet rated for holding while covered in plast |
| 2018-06-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on ice machine and storage rack. cdi: placed into sanitizer. |
| 2018-06-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed behind register with lip contact surfaces exposed. repeat. |
| 2018-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on low boy units at mccafe station and gasket on walk in unit with food debris build up in tight spaces. |
| 2018-06-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a plastic band while preparing food. |
| 2018-02-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed with lip portion of cup exposed. |
| 2018-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 10ppm chlorine. |
| 2018-02-02 |
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 items such as butter on tph |
| 2018-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed all sanitizer buckets used to sanitize surfaces, with chlorine concentration less than 10ppm chlorine. ensure sanitizer is at the correct concentration if used |
| 2018-02-02 |
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 food employees recontaminate hands by closing faucet with bare hands. ensure barrier is u |
| 2017-10-18 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, a |
| 2017-10-18 |
8 |
5-205.11 maintain access to handsinks. observed hand washing sink blocked by container of guacamole thawing inside sink basin. cdi guacamole taken to approved location. |
| 2017-10-18 |
33 |
3-501.13 use approved thawing methods. observed guacamole thawing in standing water. |
| 2017-10-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach in back kitchen area underneath sliding/ rolling shelving. |
| 2017-10-18 |
45 |
repeat4-501.11 maintain equipment in good repair. observed plastic lids and containers damaged / melted in need of replacing. |
| 2017-06-28 |
53 |
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 facilities. (observed |
| 2017-06-28 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken plastic containers in need of replacing. observed shelving inside walk-in cooler rusty in need of resurfacing. |
| 2017-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above biscuit mix in walk-in cooler. cdi raw eggs properly stored. |
| 2017-06-28 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2017-06-28 |
4 |
no points deducted2-401.11 eating, drinking, or using tobacco - c observed staff sweeping; in pile of debris were 2 cigarette butts. (ensure staff is not smoking inside facility). |
| 2016-12-07 |
54 |
no points deducted6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents in kitchen area in need of cleaning.6-202.11 light bulbs, protective shieldin |
| 2016-12-07 |
45 |
repeat4-501.11maintain equipment in good repair.observed slpit /torn gasket on reach-in cooler door in need of repair; observed broken piping at hand sink near three comp setup in need of repair; observed fan cover in walk-in freezer damaged in need of re |
| 2016-12-07 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved numerous containers of salads stored inside cold holding unit measuring 52f; (door was ajar) cdi lids remove on salads and door secured to rapidly cool down to required te |
| 2016-12-07 |
8 |
repeat6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from hand sink. cdi towels provided. |
| 2016-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-04-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - no employee health policy in place during inspection. a policy stating the symptoms and illnesses that must be reported shall |
| 2016-04-13 |
8 |
6-301.14 post a handwash sign at each handsink.- no handwashing sign at two hand sinks in kitchen area. cdi- signs placed. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - no paper towels at one hand sink. cdi- |
| 2016-04-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - repeat - observed minor build up on one ice machine and moderate build up in customer self service beverage nozzles. cdi- nozzles were cleaned. |
| 2016-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - egg whites read 50f and ham canadian bacon read 57f. cdi- product placed in reach in for cooling. discontinue leaving product out of temperature compliance. |
| 2016-04-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. - 0 pts -floors: base along can wash are in need of repair. canwash must be repaired to |
| 2016-04-13 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - walk in freezer observed with severe condensation build up. repair. / handsink faucet near three compartment sink is worn replace. / replace non-food contact container used for salad. / observed torn ga |
| 2016-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in gaskets. |
| 2016-04-13 |
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/pf - repeat - raw shell eggs stored nea |
| 2015-08-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - repeat - observed minor build up on one ice machine and moderate build up in customer self service beverage nozzles. cdi- items were cleaned during ins |
| 2015-08-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0 pts - observed one employee not wash hands prior to donning new gloves and changing of actively. cdi- employee discontinued actively, removed gloves, and donned new gloves. |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0pts -onions stored under hamburger boxes in reach in freezer. cdi- pic moved items to produce reach in. |
| 2015-08-06 |
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 - repeat - raw shell eggs and liquid |
| 2015-08-06 |
54 |
6-303.11 intensity-lighting - c - 0 pts- lighting low in the walk in cooler and freezer. bulbs need to be replaced. lighting in coolers shall be at least 10 foot candles.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed fo |
| 2015-08-06 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - a leak observed at the at the 3 compartment sink faucet. |
| 2015-08-06 |
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. - 0 pts - floors: base along can wash are in need of repair. fixtures: all fans in need |
| 2015-08-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - repeat - quat sanitizer at three compartment sink read over 400 ppm. cdi- pic will add water to solution until dispenser is repaired. |
| 2015-03-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - repeat - paper towels missing out of two hand sinks. cdi- paper towels provided. |
| 2015-03-10 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - repeat - severe mold build up on both ice machines. verification required. 4-501.114 maintain sanitizer at correct concentrations. -p - one bucket of chlorine read 10 ppm. |
| 2015-03-10 |
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 employee change the time |
| 2015-03-10 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - 0 pts - one bottle of quat sanitizer read over 400 ppm. cdi- pic discarded solution. |
| 2015-03-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - observed wet towels at the biscuit area and front line area. if towels are needed on prep surfaces they shall remain clean and dry at all times. |
| 2015-03-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - repeat - three boxes of single service items stored on the floor in the dry storage area. cdi- pic placed on storage shelf. // two sin |
| 2015-03-10 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - walk in freezer delivery door is not tight closing allowing warm air to enter into the walk in freezer. this is causing condensation build up along the door and at the condenser. repair.repair/replace |
| 2015-03-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - a leak observed at the hand sink near the can wash and at the 3 compartment sink.verification required. |
| 2015-03-10 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. - 0 pts - compacter has cracks along bottom seams. compactor should be replaced with one in good condition. |
| 2015-03-10 |
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. - 0 pts - repeat - base along can wash are in need of repair. 6-201.11 floors, walls an |
| 2015-03-10 |
54 |
6-303.11 intensity-lighting - c - 0 pts- lighting low in the walk in cooler, freezer, and outdoor storage. lighting in coolers and dry storage areas shall be at least 10 foot candles.6-202.11 shield the lights or provide shatter-resistant bulbs in areas o |
| 2014-08-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. observed paper towels missing at one hand sink. stocked. |
| 2014-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed dark buildup in ice machine chute. facility began cleaning and sanitizing during inspection. |
| 2014-08-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed whipped butter packets at room temperature. facility placed in freezer to rapidly chill. you may move to time or keep refrigerated at 45f or less. |
| 2014-08-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. observed sanitizer buckets mixed with quat and chlorine. staff rinsed and added just chlorine. chlorine and quat shall never be mixed. |
| 2014-08-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage sitting on ice machine and another sitting on prep table. discarded both. |
| 2014-08-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on the floor in dry storage. |
| 2014-08-26 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. can wash wall and base are in need of repair where tiles are broken and missing. |
| 2014-08-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet towels on prep surfaces. place in sanitizer between uses. staff moved to sanitizer buckets. |
| 2013-11-12 |
53 |
repair baseboards in dry storage and floor at can wash. |
| 2013-11-12 |
45 |
non food contact surfaces shall be in good repair. repair cold water handle at hand sink. |
| 2013-11-12 |
39 |
wet wiping cloths shall be stored in sanitizer between uses. observed 2 wet towels left of equipment. |
| 2013-11-12 |
22 |
tilt forms shall be available and times shall be recorded. observed items on the line marked on time chart with longer than 2 hour window (from plan). ensure whole eggs are also time marked. tilt form missing for american cheese. tilt needed for: lettuces |
| 2013-11-12 |
20 |
cold foods held shall be 45f or lower. observed entire middle cold top not properly functioning. foods are not held more than 2-4 hours. facility will use tilt on all products until refrigeration is repaired. verification required. |
| 2013-11-12 |
19 |
hot held foods shall be 135f or higher. observed mcribs in bbq sauce holding at 125f. discarded voluntarily. |
| 2013-11-12 |
14 |
food contact surfaces shall be clean to sight and touch. observed 2 spatulas with buildup. pulled to be recleaned. observed ice machine shield with black buildup. dismantled and cleaned. observed 2 tea nozzles with buildup. verification required. |
| 2013-11-12 |
8 |
hand sinks shall be supplied with soap at all times. observed one sink missing soap. pump soap was supplied. |
| 2013-01-24 |
2 |
facility shall have an employee health policy in compliance with 2-201.11 of nc food code. no such policy observed; today. employees shall be educated to understand when to report illness or exposure to illness. |
| 2013-01-24 |
4 |
employees shall consume beverages only is designated areas where contamination of food; food contacts surfaces or utensil can not occur. observed employee beverage next to bread and wrap storage. observed beverage on countertop used for food prep; next |
| 2013-01-24 |
6 |
employees shall wash hands any time necessary to remove contamination. employees shall wash hands prior to donning gloves. employees shall wash after touching bare skin. observed employees changing gloves without washing hands prior to donning new pair |
| 2013-01-24 |
8 |
handwash sinks shall be used for handwashing only. only objects and supplies necessary for handwashing shall be located in sink. observed lids for tea buckets stored/staged in handwash sink during prep activities. corrected. |
| 2013-01-24 |
38 |
employee handling exposed food shall use effective hair restraints. this requirement includes those employees preparing beverages and other food items at front. includes employee scooping fries. |
| 2013-01-24 |
39 |
between use; wet wiping cloths shall be stored in approved sanitizer. buckets for storage of wiping cloths shall be stored above floor. observed wiping cloths stored in noncompliant sanitizer (chlorine concentration less than 50ppm). observed sanitizer |
| 2013-01-24 |
37 |
stored food in a location and in a manner that protects food supply. observed opened food containers stored uncovered in walk-in freezer. some items on shelves with overhead storage. one item stored uncovered in areas with frozen condensation on ceilin |
| 2012-10-09 |
8 |
maintain handwashes clean and do not use for alternative activities; i.e. ice dump; as observed. sink must be readily available at all times. |
| 2012-10-09 |
39 |
do not store sanitizer buckets on floor as observed. |
| 2012-10-09 |
37 |
keep foods covered in walk-in freezer to eliminate potential for adulteration. observed uncovered items under frozen water condensation located above on nonfood-contact surfaces. |
| 2012-10-09 |
26 |
maintain toxic chemicals in area separate from food storage; do not store above food supply. observed spray bottle of window cleaner was stored on rack with spray nozzle located above packaged condiments. |
| 2012-10-09 |
20 |
maintain cold held phf/tcs foods at or below 45f. observed cheeses held at temperature above 45f. advised management on best use of ice baths. ice bed in use was not sufficient to properly hold foods at required cold-holding temperatures. product was |
| 2012-10-09 |
8 |
each handwash shall have disposable towel or hand-drying device available at all times. observed sink without handtowels available. corrected. |
| 2012-10-09 |
4 |
do not consume beverages in food prep areas or otherwise present risk of contamination. observed employee beverage was left on prep countertop next to food items in pans. was moved and discarded. |