| Violation Date |
Code |
Description |
| 2019-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on tall reach in cooler. repeat violation previous issue corrected. |
| 2019-01-23 |
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 handles of tongs down in pork. cdi: tongs were movved to have handle out |
| 2019-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on prep surfaces throughout prep area. observed wet cloth stored in soapy water near register. cdi: wet cloths taken to dirty laundry area. repeat violation 3-304 |
| 2019-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large tubs of chips stored on floor in kitchen. cdi: tubs placed on top of a crate to elevate it off of the floor. |
| 2019-01-23 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no label on drink |
| 2019-01-23 |
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 large bus tubs of chicken cooling in reach in cooler while tightly covered |
| 2019-01-23 |
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 several tcs sauces date marked from 1/16 in walk in. cdi: sauces voluntarily discarded. ensure t |
| 2019-01-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 41f within 4 hours. -p observed poke cooling at a rate of 0f/min in reach in prep cooler. observed chicken cooling at a rate of 0f/min in reach in coo |
| 2018-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. 2-401.11 eating, drinking, or using tobacco - c observed employee drink uncovered on the prep table and employee coffe cup stored on drainboard of prep sink while veget |
| 2018-10-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed slight build -up on can opener; can opener cleaned at time of inspection. |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths laying on prep table, prep line and on top of equipment. store wet wiping cloths in properly mixed sanitizer solution at all times. wet wiping cloths pulled and pl |
| 2018-10-23 |
41 |
3-304.12 in-use utensils, between-use storage - c use scoop or utensil with handle to dispense food products. observed clear plastic container stored in rice bins with no handle. scoops may be left in the food products as long as the handle is stored out |
| 2018-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed many clean containers stacked together wet on u |
| 2018-10-23 |
45 |
4-501.11 maintain equipment in good repair. replace damaged gasket on hot holding unit/cooker and up-right refrigeration unit. |
| 2018-10-23 |
47 |
4-602.13 nonfood contact surfaces - c clean handles on refrigeration unit behind main serving line. clean gaskets on refrigeration unit on main serving line and unit behind line. clean interior of up-right refrigeration unit and rack with unit where raw m |
| 2018-10-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. provide covered lid on trash can in women bathroom for female hygeine products. |
| 2018-06-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2018-06-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employee unable to list foodborne illnesses or symptoms. employee did not know where to find the information either. |
| 2018-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in kitchen blocked by cart and then by broom and dust pan later on during the inspection. cdi: items moved and staff directed to not place items in fro |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice wands stored directly on bottom of reach in freezer. cdi: wands washed, rinsed, sanitized and then wrapped in plastic to protect the food contact |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in both prep coolers holding above 45f. cdi: items temporarily placed on time and marked for discard at 3pm. see #45. |
| 2018-06-26 |
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 tcs sauces from 6/15 and 6/19 in prep cooler and walk in. cdi: items voluntarily discarded. repe |
| 2018-06-26 |
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 observed tcs sauces being held on ti |
| 2018-06-26 |
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 noodles cooling while tightly covered in prep top cooler. observed shrimp |
| 2018-06-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees with unapproved jewelry (rings, bracelets).2-302.11 (b) unless wearing intact gloves in good repair, a food employ |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket of soapy water with wet cloths stored in it. observed wet cloths stored throughout facility on counters and prep surfaces. observed bucket labeled sanitizer, with wet cloth, |
| 2018-06-26 |
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 scoop for guacamole stored in container of water. cdi: scoop was washed, |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean. cdi: containers separated.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 in |
| 2018-06-26 |
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 cracked container on shelf stored as clean. cdi: container removed from service.4 |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease and dust build up on shelving near hot hold well and toaster. observed heavy food build up on inside of microwave. build up on equipmen |
| 2018-06-26 |
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 ac vent covers with heavy dust build up. observe |
| 2018-06-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. upon arrival observed cell phones on prep surfaces. |
| 2018-01-19 |
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 utensils for rice and prep stored in container of room temperature water |
| 2018-01-19 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed horchata, hibiscu |
| 2018-01-19 |
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 mole sauce with today's date on it. mole sauce was cooked on 1/18, but packaged on 1/19. cdi: ex |
| 2018-01-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed two 1/6 pans of queso reheating in steam well. after two hours, items were not 165f. cdi: items voluntarily discarded. suggestion to pic that perhaps |
| 2017-10-27 |
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 salsa and pasta above 45f, beyond cooling parameter time frame. cdi: item voluntarily discarded. pic advised to cool items i |
| 2017-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed quesadilla shells stored at room temperature with cheese. cdi: item placed permanently on time. tphc paperwork sent via email with inspection today. |
| 2017-10-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on poster board menu for raw tuna. verification required |
| 2017-10-27 |
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 observed salsa and noodles cooling in prep top cooler. salsa cooling from 7am, in t |
| 2017-10-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed single diameter probe thermometer on site. verification required |
| 2017-10-27 |
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 dusty ceiling tiles and dusty air vents througho |
| 2017-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked quart containers and wet stacked bus tubs in kitchen. cdi: items separated for drying. |
| 2017-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed oil build up on conveyer belt for quesadillas. pic stated that the equipment is cleaned monthly. advice made to pic to increase cleaning frequency t |
| 2017-10-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored in soapy water. cdi: cloth removed from soapy water and treated as dirty. repeat violation |
| 2017-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers, sticky, greasy and had tape residue. can opener with heavy grease accumulation. wash water 87f and dirty during active dishwashing. te |
| 2017-03-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee iced coffees in prep cooler. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2017-03-22 |
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 milk, avocado sauce not date marked, milk opened this morning and avocado sauce just made. cdi -date marked |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed phf items in flip top cooler 47-53f. cdi-all disposed of. verification required cold holding table phf at 45-47f. maintain 45f or below. |
| 2017-03-22 |
35 |
3-302.12 food storage containers identified with common name of food - c observed white crystaline item unlabeled. cdi disposed of3-602.11 food labels - pf observed grab n go chocolate chip cookies not labeled. **3-602.11 food packaged on premises for |
| 2017-03-22 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen cloth in contact with asian steam buns.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of fruit and garbage |
| 2017-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not in sanitizer. **3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-10-14 |
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 roasted vegetables cooling in to great of volume . cdi split into two p |
| 2016-10-14 |
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 roasted vegetables cooling in reach in at insufficent rate to meet cooling parameters . cdi changed cooling method. |
| 2016-10-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chorizo on line reheated at 81 degrees took to reheat which measured 133 degrees cdi reheated a second time to 167 degrees. |
| 2016-10-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer being used had no measurable concentration of qac sanitizer . cdi switched to bleach as sanitizer and called sanitizer repair tech. |
| 2016-04-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink with wet wiping cloths stored inside. |
| 2016-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in hot holding cabinet below 135 cdi reheated product to 165. |
| 2016-04-28 |
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 observed brisket cooling in to large of volume containers cdi spread on sheet pan |
| 2016-04-28 |
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 brisket and mole sauce cooling in walk in improper rates observed mole sauce rate=0.0 brisket rate =.05. also observed pi |
| 2016-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-04-28 |
37 |
3-304.13 linens and napkins may not be used in contact with food. observed linen towels in contact with asian steamed buns cdi changed to butcher paper. |
| 2016-01-28 |
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 observed prepped salads in both walk in and prep units cooling in clamshells that |
| 2016-01-28 |
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 milk in walk in labeled 01-19-16 as opening date should have been discarded on 01-25-16. c |
| 2016-01-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs and sausage holding below 135 see chart above. cdi discarded. |
| 2015-08-07 |
21 |
3-501.17 if phf/rte foods are held in the facility for 24 hours or more it must be dated. observed roast beef, milk, grilled chicken, tomatoes and mushrooms, and chick peas not dated. cdi items dated. |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain food temperatures at 45f and below. observed walk in unit at 50f and holding foods at 45-47f. cdi moved tcs items to reach in units and will make a return visit later today or monday morning. repeat. |
| 2015-08-07 |
13 |
3-304.15(a) gloves shall be usedc for one task only. observed employee go in and out of walk in with gloves and continue food prep. cdi gloves changed and hands washed. |
| 2015-02-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed grapes and cucumbers stored over rte foods. cdi items relocated. |
| 2015-02-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee donning gloves without handwashing. cdi pic instructed employee to wash hands and change gloves. |
| 2015-02-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at kitchen handsink. cdi signage provided. |
| 2015-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed salad bowls, can opener, and laddles soiled with food debris. cdi items moved to sink for cleaning. |
| 2015-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed egg white, scrambled eggs, and sausage below 135f. cdi items discarded and refreshed. |
| 2015-02-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed shredded cheese, spinach, spring lettuce held above chill line in prep unit, and half and half held in an improper ice bath above 45f. cdi items discarded. |
| 2015-02-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. facility does not have thin probe thermometer to temp thin sausage patties, cut lettuce and sliced meat. verification required. |
| 2015-02-06 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee actively washing dishes in water that was at 102f. cdi hot water added to increase temper |
| 2015-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave and inside of reach in unit soiled with food debris.repeat. |
| 2014-07-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cooled to prevent accumulaiton of debris. observed soiled microwave in facility. |
| 2014-07-14 |
45 |
4-205.10 food equipment, certification and classification - c. food equipment shall be certified or classified for sanitation by ansi accredited program. observed domestic freezer in facility. |
| 2014-07-14 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in smaller batches and left uncovered to facilitate rapid cooling. observed covered clam shells of salad at 56f, sliced meet at 48-51f, and diced chicken at 48f. cdi items uncovered to facilitate coolin |
| 2013-12-11 |
1 |
2-102.12-certified food protection manager. observed no one with ansi accredited food protection certification. pic is in the process of completing servsafe program. cdi by instruction. by january 1, 2014 there must be someone present in the facility with |
| 2013-12-11 |
14 |
4-601.11(a) food contact surfaces. observed residue building up inside ice machine. cdi by instruction. keep all food contact surfaces clean to sight and touch. |
| 2013-12-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot food at 135f or greater while hot holding. observed sausage and eggs at 121f in a hot holding unit. cdi - by reheating to 165f. d |
| 2013-12-11 |
31 |
3-501.15-cooling methods. observed chicken salad in prep top at 50f. pic stated it was recently prepared. cdi pic placed container of chicken salad in cooler. facility shall use rapid cooling equipment to bring down temperature. |
| 2013-12-11 |
21 |
3-501.17-date marking. observed facility marking food for 8 days instead of 7. cdi pic corrected all dates on food. phf and rte foods at 41-45f can be held for 4 days and foods held at 41f and below can be held at 7 days. the shelf life of phf and rte foo |
| 2013-12-11 |
35 |
3-602.11-food labels. observed packaged cookiesand potato salad for customer self service without any food labels. pic informed they are going to make food labels for their food products. verification required. |
| 2013-12-11 |
39 |
3-304.14-wiping cloths. observed two wet wiping cloths on back prep tables. between uses wet wiping cloths should be kept in a sanitizer bucket or removed for laundering. |
| 2013-12-11 |
43 |
4-903.11(a0-single serve articles-storing. observed high stacking of single serve cups by the register without a protective sleeve. single serve articles shall be kept in original protective package or stored by means of protection from contamination unti |
| 2013-03-14 |
37 |
a box of chips was on the floor. do not store food on the floor. cdi. |
| 2013-03-14 |
26 |
label all working containers of chemicals as to their common name. observed a bottle labeled bleach contained a different chemical. cdi. |
| 2013-03-14 |
21 |
facility must date mark open turkey for slicing deli meat. cdi. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41 |
| 2013-03-14 |
14 |
sanitizer in the 3 compartment sink measured 0 ppm quat. cdi. maintain 200-400 ppm. |
| 2013-03-14 |
6 |
employees must wash their hands before putting on gloves to work with food. observed two employees put on gloves to work with food without washing their hands first. cdi. |
| 2013-03-14 |
1 |
1)the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. person in charge is not certified. cdi by instruction. two point deduction begins 20 |
| 2012-11-26 |
26 |
observed a bottle of bleach; which according to the pic is used to clean the floor; was stored on a working surface in the coffee making area. cdi by moving this bottle. |
| 2012-11-26 |
31 |
use only approved methods to cool tcs (time/temperature control for safety) food. observed oatmeal from this morning at 63f after 4 hours tightly covered. cdi by venting so that it could cool rapidly. |
| 2012-11-26 |
21 |
items such as sliced turkey and salads not sold today that will be held more than 24 hours must be date marked. this food can be kept 4 days if held between 41-45f and 7 days under 41f. cdi by instruction. |
| 2012-11-26 |
39 |
store in use wiping cloths between uses in a chemical sanitizer at an approved concentration. observed a wet wiping cloth on a cutting board. cdi by instruction. |
| 2012-11-26 |
6 |
gloves must be washed at appropriate times per the nc food code and whenever hands have been contaminated. observed an employee put gloves on to work with food without first washing their hands. cdi by instruction. |