| Violation Date |
Code |
Description |
| 2018-02-21 |
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. cleaning needed on wall behind dish machine and around 3 |
| 2018-02-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags not stored in chronological order. cdi-put i |
| 2017-07-25 |
53 |
h6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed sealed employee drinks, speaker and a purse stored on prep table and in cooler. |
| 2017-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice scoop holder in need of cleaning. observed build up on caulking at back handsink. |
| 2017-07-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling up pot of pasta water in handsink. cdi-directed to fill up in prep sink. |
| 2017-02-08 |
53 |
6-502.12 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. cleaning needed under prep tables, on blinds. reduce clut |
| 2017-02-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed labels beginning to fade on chemical bottles. cdi-relabeled. |
| 2016-02-24 |
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 observed items without a date label such as cooked ground beef, soup, and crab cake mix. cdi-all items marked with correct date. |
| 2016-02-24 |
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 in room temperature water. |
| 2016-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. repeat. |
| 2016-02-24 |
53 |
6-502.12 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. clean walls and caulking along dish machine, 3 compartmen |
| 2015-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean out debris from utensil drawers and build up from around hand sink in back. |
| 2015-10-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available to test quat sanitizer. |
| 2015-10-30 |
45 |
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 non absorbent.observed bottom and shelving inside 3 - door hobart cooler rusting.4-501. |
| 2015-10-30 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed mold in interior of ice machine. |
| 2015-06-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from handsink in kitchen. cdi - by providing paper towels. |
| 2015-06-10 |
45 |
4-501.11 maintain equipment in good repair.observed leak coming from condenser inside 3 -door hobart cooler. monitor for possible repair. temperatures inside were in compliance. 4-101.11 food contact surfaces shall be made of safe materials. no odor, colo |
| 2015-06-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed open bags of flour and cornstarch inside kitchen. |
| 2015-06-10 |
33 |
3-501.13 use approved thawing methods.observed a bag of shrimp thawing improperly in prep sink. |
| 2015-06-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved ham and gallon milk in 1 - door cooler, wild braised boar and finger length potatoes in 3 - door hobart cooler, and gallon milk ins |
| 2015-06-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved two quat sanitizer bottles 50-100ppm. cdi - by dumping and remaking with sanitizer at 200ppm. |
| 2015-02-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed low temp chemical dish machine not sanitizing properly - 0ppm concentration. ecolab notified and will make visit today. facility set up 3-comp sink for use until dish machine could be fi |
| 2015-02-03 |
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 metal container of pasta sauce that had cooled from yesterday at 51f in reach-in cooler. product did not meet proper cool |
| 2015-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood filters with grease and dust build-up. |
| 2014-10-09 |
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 oils, spices and some other dry good products not labeled. |
| 2014-10-09 |
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 some food items inside 3 door reach-in cooler not date marked. observed some food items missing full date provided on label. cdi - |
| 2014-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink on counter surface and another employee drinking in kitchen at prep area. drink was sat on prep counter. cdi - by properly storing dri |
| 2014-10-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic present without food protection manager certification. |
| 2014-05-06 |
31 |
3-501.15 ensure tcs foods are actively cooled properly once product reaches 135f. observed chicken stock in pan cooling on counter at 128f. cdi stock transferred to plastic container and placed in reach-in cooler. |
| 2014-05-06 |
20 |
3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f. observed calamari, venison sauce, garlic and oil, shrimp and mashed potatoes stored in reach-in cooler unit > 45f. cdi, all foods transferred to working 3-door cooler; unit was turned do |
| 2014-05-06 |
4 |
. 3-301.12 properly store employee drinks to prevent contamination. observed employee drink stored on prep surfaces next to slicer. cdi, drink removed. |
| 2014-01-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed pork stored below chicken in prep unit. observed chicken stored above beef in reach-in freezer. cdi, foods rearranged to correct storage order during inspection. |
| 2014-01-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed consumer advisory for dinner menu incorrect. observed disclosure missing. facility has changed menu from last inspection. cdi, |
| 2014-01-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed foods stored throughout facility without date only with day dots. cdi, staff started writing dates on products during inspection. |
| 2014-01-09 |
45 |
4-101.11 characteristics-materials for construction and repair - p. observed shelves and bottom floor starting to rust inside reach-in cooler. |
| 2014-01-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed bags of dry goods open in kitchen. once opened, store in zip lock bag or container with lid. |
| 2013-08-27 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed torn gaskets on prep coolers in kitchen. observed bottom of 3-door reach-in cooler with rust. |
| 2013-08-27 |
35 |
3-302.12 food storage containers identified with common name of food. observed dry good food containers not labeled. |
| 2013-08-27 |
34 |
4-302.12 food temperature measuring devices. provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use. cdi, by instruction. |
| 2013-08-27 |
31 |
3-501.15 cooling methods. ensure food items that are cooling are not tightly wrapped before cooling down to 45f. observed pasta sauce in 3-dr cooler wrapped tightly and temperature at borderline 45f. cdi, by instruction. |
| 2013-08-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and rem |
| 2013-08-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed several foods stored in 3-dr |
| 2013-02-15 |
23 |
a consumer advisory shall include a disclosure and reminder statement in complinace with 3-603.11 of nc food code. observed an advisory on menus. observed need to link menu item to the advisory provided. |
| 2013-02-15 |
47 |
clean surfaces adequately and with frequency to preclude residue build up. observed excessive frost/ice residue build up in reach-in freezer. observed need to clean prewash spray arm grip at dish machine. |
| 2013-02-15 |
31 |
when cooling product uncovered or vented; product must also be protected from overhead contamination sources. observed scones cooling underneath excessive frost/ice residue in reach-in freezer. corrected. |
| 2013-02-15 |
2 |
facility shall have an employee health policy; train employees and ensured that all employees are knowledgeable of reporting requirements. inspector provided written guidance. |