| Violation Date |
Code |
Description |
| 2018-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fans and racks in kitchen and walk in covered with debris. repeat. |
| 2018-11-14 |
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 wash water at 104f. cdi wash water refilled with hot water. |
| 2018-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal, plastic, and bowls that were wet stacked. |
| 2018-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed lasagne, rolls, and other food items stored on floor in refrigerated truck. |
| 2018-11-14 |
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. -pfobserved facility with pre- |
| 2018-11-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed refrigerated truck that did not have a thermometer provided to verifiy temperatures. |
| 2018-11-14 |
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 sliced tomatoes cooling in walk in while covered in a plastic container. i |
| 2018-11-14 |
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 proscuitto from 10/12 and lobster meat from 11/7. cdi items discarded. repeat. |
| 2018-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved beef strips and chick peas in prep top overstacked and holding above 45f. repeat. only two items holding above 45f in facility. de-escalated points to half. if violation continue |
| 2018-11-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved fryer baskets in wine area, pan in reach in unit, metal racks, and muffin pan on clean rack soiled with food debris. cdi items moved for cleaning. 4-60 |
| 2018-11-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored above rte food in catering storage fridge. cdi items relocated. repeat. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved microgreen sprouts |
| 2018-07-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved salmon offered undercooked at wine bar and no parasite destruction letters available. cdi pic provided letters from vend |
| 2018-07-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork stored next to cooked pork, crab cakes stored next to raw fish, and raw chicken stored next to cooked chicken in display cases. cdi borders provided. |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheeses, chicken salad and other items stored in prep top and overstacked where temperatures were not maintained. cdi items separated and placed in walk in for cooling. repeat. t |
| 2018-07-23 |
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 items in chef case that was dated for 8 days, crab cakes and black bean burger on meat case w |
| 2018-07-23 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved records were not checked off to verify dates for vacuum packaged products. verification req |
| 2018-07-23 |
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 spaghetti that was cooling in covered plastic container. cdi item placed o |
| 2018-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fans and racks in kitchen and in walk ins. |
| 2018-07-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved wine menu missing full reminder. (consuming raw or undercooked items may increase your risk of foodborne i |
| 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. observed floors in need of more detailed cleaning under |
| 2018-02-21 |
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 boxes of containers and napkins stored on the floor in the back and upstairs dry storage areas. |
| 2018-02-21 |
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: observedhouse-made deli sa |
| 2018-02-21 |
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 sandwiches and containers of potato/pasta salad in the grab and go case dated 2-20-18. also no |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the salad prep cooler above 45f (see chart). cdi by having the unit serviced during inspection. the coils were cleaned after unit was emptied and items above 45f wer |
| 2018-02-21 |
16 |
3-401.11 raw animal foods-cooking - p,pf observed final cook temp of chicken breast 152f. cdi by return chciken to oven and cooking to 169f. |
| 2018-02-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottle of quat sanitizer at the bar area at zero ppm. cdi by refilling at 3 comp sink to 200 ppm. |
| 2017-08-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p|: observed in-use sanitizer in 3-comp sink 100 ppm quat. cdi- sanitizer drained and re-made to 200 ppm. items previously sanitized re-sanitized.*note* : utensils and equipment used with tcs food m |
| 2017-08-24 |
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: found two containers of roasted beets dated 8/16. beets voluntarily discarded. |
| 2017-08-24 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: keep lemon wedges covered at self-serve beverage station. |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces of slicer in meat department with old food residue. |
| 2017-08-24 |
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 house-made deli |
| 2017-03-22 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded bulbs above ice machine in closet in wine bar area. 6-303.11 provide at least 50ft candles of |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying bowls with paper towel. cdi by instruction. |
| 2017-03-22 |
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 several knives stored in bucket of sanitizer to be reused according to |
| 2017-03-22 |
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 one container of white dry good item not labeled. observed two bottles at cook area in wine bar not labeled. |
| 2017-03-22 |
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 pan of tomatoes sliced today in top of prep unit, 53f. cool foods to les |
| 2017-03-22 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed two rop packages of beef hanger steak in raw meat display case labeled with expiration da |
| 2017-03-22 |
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 date marks on containers in prep units not being transferred from previous containers properly. |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed unit not holding all items under 45. observed several items in top front of salad prep unit above 45f and some items as low as 41f. see temperature chart. lids placed on top |
| 2016-11-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed large container of chicken salad in walk in cooler. chicken salad had been prepared and delivered from the commissary without any |
| 2016-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed front deli cooler next to soup well was not holding all tcs foods at or below 45f. items in the base of the cooler near the back meaasured as low as 43f. items in the top of th |
| 2016-09-21 |
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 no date marking on goat cheese. mozzarella cheese, chicken salad, hard boiled eggs. cdi - all voluntarily discarded. 3-501.18 disc |
| 2016-09-21 |
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 written consumer advisory provided for seared cold flank steak strips served on cold salads. cdi - pic |
| 2016-09-21 |
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 clam shells being stored not inverted and with a label gun inside. |
| 2016-09-21 |
33 |
3-501.13 use approved thawing methods. observed confit being thawed under running water. water measured 84f and confit reached 54f before being removed to walk in cooler. |
| 2016-09-21 |
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 several areas where floor tiles are badly chipped. |
| 2016-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed retail display cooler with chipping on case doors. items is scheduled for replacement next month. |
| 2016-06-24 |
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 chunk of one floor tile missing in meat cutting room. |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed some split gaskets in a few coolers and some chipping on the doors and door frames of the retail cases (on the employee side). |
| 2016-06-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet nesting of utensils, especially metal bowls. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2016-06-24 |
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 new dessert disp |
| 2016-06-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed printed main menu needed a disclosure asterisk added to the tuna poke. observed main menu also needed th |
| 2016-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two spots on meat saw where bits of meat remained after cleaning. cdi - broken down and recleaned and sanitized. |
| 2016-03-02 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket with 0ppm quat sanitizer concentration. |
| 2016-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods packaged in the facility being stored in customer self serve case cold holding above 45f (see chart). cdi- foods were relocated to the walk in cooler. |
| 2016-03-02 |
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 several shellstock tags being stored without the date the l |
| 2016-03-02 |
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 rinsing lima beans in a preparation sink while stirring them with his bare hands. cdi- lima b |
| 2015-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one robot coupe stored clean with debris behind the blade. cdi- item set aside for recleaning. improvements made since last inspection. |
| 2015-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one opened energy drink stored on a food preparation table. beverage was relocated. improvements made since last inspection. |
| 2015-11-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground pork stored on the same meat tray as whole pork cuts. cdi- storage rearranged. |
| 2015-11-09 |
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 one 5 gallon container of cajun turkey soup prepared on 11/8 in the walk in cooler. the soup was 62f at 10:30am. cdi- sou |
| 2015-11-09 |
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 one large container (5 gallon bucket) of cajun turkey cooling in the walk |
| 2015-11-09 |
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 several foods in |
| 2015-11-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one case of corn and several sauces in a milk carton stored on the floor of the walk in cooler and multiple food boxes stored on |
| 2015-11-09 |
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 an opened container of goat cheese in the walk in cooler without a datemark, one opened container of feta cheese in the walk in co |
| 2015-08-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-08-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed cafe menus without an asterisk denoting the caesar dressing used on flat breads contains raw shell egg. |
| 2015-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler above 45f (see chart). cdi- foods placed into walk in cooler, maintenance called for repairs. discontinue use until cooler is functioning properly. |
| 2015-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 deli slicers stored clean with dried debris accumulation behind the blade guards. cdi- items recleaned. |
| 2015-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 4 employee beverages stored on preparation tables where food was being stored and handled. cdi- beverages relocated. |
| 2015-03-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed fresh fruit stored adjacent to hand sink where oysters were being washed. cdi- removed and washed |
| 2015-03-26 |
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.-p observed food employee glove hand raw beef change gloves and donn new gl |
| 2015-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed oysters being cleaned in hand sink. cdi- removed and hand sink washed, rinsed and sanitized. |
| 2015-03-26 |
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 tag not with batch of oysters being cleaned and n |
| 2015-03-26 |
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 multiple cooked tcs foods in prep units not date marked like tuna salad or chicken salad or sliced turkey. observed multiple cooked |
| 2015-03-26 |
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 cooked turkey chubs cooling in walk in cooler at 75 f at the 3 hour mark. cdi- sliced and flash cooled |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed wraps, salads and potato salad cold held above 47 f in display case. cdi- discarded |
| 2015-03-26 |
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 cooked meatballs and raosted tomatos cooling in prep area and in plastic c |
| 2014-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed brie cheese at 52 on cheese island cooler. cdi- removed to flash cool |
| 2014-11-21 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observe some black mold in ice machine. vr |
| 2014-11-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed cooked onions, deli eat chub andcarton of cooked tcs food more than 8 days past rpep date. cdi- discarded |
| 2014-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed food stored on floor in walk in freezer. cdi- vr |
| 2014-11-21 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed hard boiled eggs cooling on prep surfaces in water at 70 f. cdi- removed to walk in cooler to flash cool |
| 2014-11-21 |
27 |
3-502.12 a food establishment that is using reduced oxygen packaging shall have an approved haccp plan. observed raw sausage in walk in freezer that had been rop'd in the facility with no date mark and no approved haccp plan. cdi- discarded |
| 2014-09-12 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods in display case not date marked vr |
| 2014-09-12 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. observed shellstock tags produced had not been marked with date last product was used/sold cdi- instrcuction provided |
| 2014-09-12 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed salads above 49 f in plastic closed containers. cdi- cooling procedures changed to leaving open until 45 f. |
| 2014-09-12 |
16 |
3-401.11 cook foods to required cook temperature. observed flank steak not cooked to final cook temperature. still raw on inside; no textural change; gelatinous cdi- discarded |
| 2014-09-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips for qac sanitizer. vr |
| 2014-09-12 |
35 |
3-602.11 label food packaged in a food establishment with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. observed sandwiches, and other tcs packaged foods without pr |
| 2014-05-15 |
16 |
3-401.11 raw animal foods-cooking |
| 2014-05-15 |
21 |
3-501.18 date marked tcs foods shall be discarded when date iis exceeded. observed baked beans , cooked potatos and garlic aioli exceeding date marking. cdi- discarded |
| 2014-05-15 |
19 |
3-501.16 hot held tcs foods shall be held at 135 f or hotter. observed hot held chicken at 90-100 f and hot held prime rib at 131 f. cdi- product removed or discarded. |
| 2014-05-15 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed potato salad and cut melon balls cold held above 50 f. cdi- removed to flash cool |
| 2014-05-15 |
22 |
3-501.19 when usnig time as a public health control for tcs foods, time labeling and written procedures are required. observed no written procedures for prime rib and not labeled with time. cdi- discarded |
| 2014-05-15 |
37 |
3-306.11 foods shall be protected from contamination by consumers during display, storage or service. observed prime rib carving station unshielded from line of customers standing in close proximity. cdi- removed; to be guarded in future3-305.11 food stor |
| 2014-05-15 |
27 |
3-502.11 facility using rop must meet variance requirement. observed no progress has been made in obtaining an approval from nc state variance committee for rop of cooked foods. facility must discontinue within 10 days. vr |
| 2014-05-15 |
30 |
8-103.11 facility shall provide documentation of proposed variance and justification and haccp plan approval. observed facility does not have an approved haccp plan for rop of raw foods. facility must discontinue within 10 days. vr |
| 2014-05-15 |
23 |
3-603.11 consumer advisorries are required when proteins are offered undercooked or raw. observed rare prime rib with no consumer advisory and no foot note and no disclosure of tuna on menu. vr |
| 2013-10-22 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf. observed rop used in house for raw meats, raw meats with marinade, cured meats, deli meats, cheeses, and frozen portioned vegetables. ensure that complete haccp plan is provided for in-house vacuum packa |
| 2013-10-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold hot tcs foods at or above 135f. observed lower shelf of hot hold unit for rotisserie chicken had had the control turned off, resulting in |
| 2013-05-10 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for reduced oxygen packaging. see also 27. |
| 2013-05-10 |
27 |
3--502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for reduced oxygen packaging; which is used in this facility for packaging cheeses; deli meats; cooked and raw meats such |
| 2013-05-10 |
13 |
3-302.11. separate raw animal foods in storage by required final cook temperature to prevent contamination. observed bagged and boxed lettuce stored under raw dry aging beef in dry age cabinet. corrected by moving lettuce to walk in cooler. |
| 2013-05-10 |
12 |
3-203.12. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. observed tags stored in order and held for 90 days |
| 2013-02-11 |
1 |
2-102.12. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-02-11 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-02-11 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple cheeses not date marked; some cheeses that are not-exempt marked with dates greater than 7 days. must provide additio |
| 2013-02-11 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure on menu. items needing advisory are seared tuna and hamburgers cooked to order. corr |
| 2013-02-11 |
35 |
3-302.12. 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 co |
| 2013-02-11 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for vacuum packaging. cdi by instruction. guidance will be provided for variance proc |
| 2013-02-11 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for vacuum packaging of cheeses and deli meats after opening. cdi by instruction. guidance will be provided for variance |
| 2012-12-21 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure with correct reminder for seared tuna and burgers cooked to order. cdi by instructio |
| 2012-12-21 |
20 |
3-501.16(a)(2)and(b). keep cold tcs foods at or below 45f. observed front prep cooler; which wasnn't holding cold last visit; was not holding all foods cold this visit either - see temp chart. corrected by removing tcs foods to walk in or other cooler and |
| 2012-12-21 |
27 |
3-502.11. facility is using specialized food processes that have not been approved by the regulatory authority. observed no variance for vacuum packaging; cdi by instruction. guidance will be provided for variance procedure after more information is rece |
| 2012-12-21 |
12 |
3-203.12. write date on tags from shellstock when removing from empty bag or box and file chronologically by that date; retaining for 90 days. observed facility with about 6 tags from past 90 days; as they usually sell shucked oysters in the bucket. expla |
| 2012-12-21 |
39 |
3-304.14. store damp wiping cloths in bucket of sanitizer between uses and store sanitizer off the floor. observed two damp wiping cloths on surfaces and one bucket of sanitizer on the floor. |
| 2012-12-21 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for vacuum packaging. cdi by instruction. guidance will be provided for variance proc |
| 2012-12-21 |
6 |
2-301.12. to avoid recontaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. observed pic touching faucets when turning wate |