| Violation Date |
Code |
Description |
| 2018-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris/residue on equipment throughout kitchen. |
| 2018-11-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. noted improvement from previous inspection. |
| 2018-11-26 |
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. -pfobserved cooked onions cooling in deep layer container (drawer cooler).cdi moved to |
| 2018-11-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris on multiple containers stored as clean on the drying rack.cdi by sending back to warewashing for wash, rinse, and sanitize. |
| 2018-04-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken tenders in warmer < 135f. cdi by reheat to 180f. |
| 2018-04-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved pasta and spinach/artichoke dip in prep cooler without date mark.cdi by discard by pic. |
| 2018-04-09 |
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. -pfobserved taco meat cooling in walk-in cooler with lid on.cdi by venting. |
| 2018-04-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on pans stored as clean on the drying rack.observed dried food debris on can opener.cdi by wash, rinse, and sanitize. |
| 2018-04-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris/residue build-up on outside and inside of equipment throughout kitchen.clean underneath front line pass through shelving.clean line shelv |
| 2018-04-09 |
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 cleaning needed of floors and ceilings. |
| 2018-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack.repeat violation |
| 2017-10-06 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-10-06 |
41 |
general comment 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 a spatula stored in 80f standing water. cdi - spatula |
| 2017-10-06 |
39 |
3-304.14 wiping cloths, use limitation - c - observed 3 quat sanitizer buckets less than 50 ppm. cdi - the bag at the 3 comp sink was empty. the bag was replaced and the buckets were refilled with 200 ppm. |
| 2017-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several plates stored as clean with food debris on them. cdi - items were taken back to the dish pit to be scrubbed and ran through the dish machine |
| 2017-10-06 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a sponge, brush and fryer hook stored in the hand sink beside the fryers. cdi -items were removed. |
| 2017-10-06 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a prep table next to cutting board where lettuce was being prepped. observed a personal drink on the middle shel |
| 2017-06-13 |
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 prep units on the cook line. observed wings coo |
| 2017-06-13 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 2 personal drinks stored on/above prep surfaces. cdi - drinks were voluntarily discarded. |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken wings, fish, chicken tenders, beef and cheese above 45f on the cook line. cdi - items were taken to the walk in cooler to cool down. see temperature chart. |
| 2017-06-13 |
37 |
general comment 3-307.11 protect food from contamination sources not specifically noted by code. - observed sanitizer buckets stored on prep surfaces. keep buckets low and below prep areas. cdi - buckets were moved to a correct location. |
| 2017-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken stored on top of raw in the prep unit beside the hand sink. observed raw turkey burgers and raw bacon stored above raw fish in the walk in. cdi - all items were rearr |
| 2017-06-13 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed splits gaskets on the reach in freezer on the cook line and the prep unit across from the fryers. replace gaskets.observed rusty shelves in the walk in cooler. pic has started replacin |
| 2017-06-13 |
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 all shelving. |
| 2017-06-13 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - improvement noted since last inspection. observed a small stack of lexan pans stacked wet. |
| 2017-06-13 |
53 |
general comment 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 low grout throughout the kitchen. |
| 2017-02-09 |
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 shelves in both walk in coolers. |
| 2017-02-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the walk in cooler. replace gasket.observed rusty shelves in both walk in coolers. |
| 2017-02-09 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-02-09 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the women's restroom only reaching 60f. verification required 2/18/20175-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a container stored on |
| 2016-10-03 |
13 |
general comment 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed a box of unwashed tomatoes stored above ready to eat items in the walk in cooler. cdi - pic moved the tomatoes to the bottom shelf. |
| 2016-10-03 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several plates stored as clean with food debris on them on the cook line. cdi - pic removed the plates to be scrubbed and rewashed. |
| 2016-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-10-03 |
8 |
6-301.14 post a handwash sign at each handsink. - observed both restrooms missing handwashing signs. - cdi - signs were provided. |
| 2016-10-03 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the pre wash sink beside the dish machine. repair leak. |
| 2016-10-03 |
47 |
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 walk in cooler and prep unit shelves. observed general cleaning needed on the outside of equipment. |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed cook line prep cooler with a lot of condensation water at bottom of cooler, needs service. observed chicken and fish prep reach in with condensation pipe diverted to a bucket inside the cooler. observed |
| 2016-06-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed tub of single service items stored on floor of dry good room and stack of single service containers stored touching wall of dry |
| 2016-06-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p date mark required foods are allowed a maximum 7 day shelf life. observed pan of cooked onions in walk i |
| 2016-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large percentage of dishes and utensils stored as clean with food particles and residue stuck to them. cdi- dishes re-cleaned.4-501.114 maintain sanit |
| 2016-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris collecting in gaskets of prep cooler. |
| 2016-01-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in solution of sanitizer at too low of concentration. |
| 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 cooked onions with wrong date written on date marked. cdi-onions were voluntarily discarded. obs |
| 2016-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few plastic containers with debris on inside on storage rack in rear of kitchen. cdi-removed to be rewashed. |
| 2015-09-28 |
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 date marks with days of week printed on them that did not correspond with dates written on the labels. use a consistent date markin |
| 2015-09-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed several rubber grip tongs with degraded rubber flaking off. observed a couple badly cracked plastic pans in use. |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being tight stacked while still wet that were stored on clean dish storage rack. |
| 2015-09-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed a couple food handlers in ktichen not wearing hair restraints. |
| 2015-09-28 |
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 speed rack of cooked chicken and cooked mushrooms at 90 degrees left out f |
| 2015-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacks of pans stored on clean dish rack with significant grease build up that had not been properly cleaned. observed other stacked dishes and pans w |
| 2015-05-11 |
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 a couple items, pepperoni, and spinach dip, over 24 hrs old that were not date marked. cdi- pepperoni dated, spinach dip disposed o |
| 2015-05-11 |
33 |
3-501.13 use approved thawing methods. observed pic in process of thawing chicken at room temp. chicken was still very frozen. thaw under cool running water, under refrigeration, or in microwave as part of cooling process. cdi- pic placed chicken in walk |
| 2014-12-08 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed handle on stand up freezer broken leaving sharp metal edge, needs replacing. observed a few racks in walk in cooler and some prep coolers that are peeling and showing rust. observed some to |
| 2014-12-08 |
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 ground beef stored in walk in cooler cooling at 90 degrees, cooling chart and worker said food had been cooling approx. 3.5 |
| 2014-12-08 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed meat slicer that had not been used today that had not been cleaned since last use with food on blade and blade guard. cdi- slicer cleaned.4-601.11(a) equipment food |
| 2014-12-08 |
4 |
2-401.11 employee drinks need to be stored covered and below food and food contact surfaces. observed employee drinks stored uncovered in kitchen area. cdi- drinks removed. |
| 2014-07-14 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed handle on stand up freezer broken leaving sharp metal edge, needs replacing. |
| 2014-07-14 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hrs per nc food code. observed several foods incorrectly dated, observed a few items prepped more than 24 hr earlier not dated. cdi- foods properly dated. |
| 2014-07-14 |
20 |
3-501.16 (a)(2) and (b) cold hold foods at 45 or below. observed diced chicken being held out of temp during prep for an extended amount of time. kitchen worker had too much out at one time, need to take out less during prep to minimize time food is in da |
| 2014-07-14 |
14 |
4-601.11 maintain dishes clean to sight and touch. observed vegetable slicer stored as clean with food particles in blade guard. observed a few dishes stored as clean with food or sticker residue stuck to them. cdi- slicer cleaned.4-602.11 clean food cont |
| 2014-07-14 |
4 |
2-401.11 employee drinks need to be stored covered and below food and food contact surfaces. observed employee drinks stored uncovered in walk in cooler and employee drink stored in prep cooler. cdi- drinks removed. |
| 2014-01-13 |
2 |
2-103.11 (m) employee health policy must be in place that meets food code requirements. observed online training health policy that only mentions some illness symptoms and does not list big 5 food born illnesses nor contain all requirements. cdi- gave pic |
| 2014-01-13 |
8 |
6-301.14 need handwash signs at all hand sinks. no handwash signs posted at bar hand sinks. |
| 2014-01-13 |
13 |
3-302.11 properly store food food by final cook temperature. observed raw bacon stored above raw shrimp on speed rack in cooler. cdi- food properly stored. cover and protect food during storage. ice bin not covered at bar. ice bins at bar should be covere |
| 2014-01-13 |
14 |
4-601.11 (a) food contact surface should be clean to sight and touch. observed several slicers and various dishes stored as clean or had just been cleaned from dish machine that had food particles and residue stuck to them. need to better pre-wash and ins |
| 2014-01-13 |
42 |
4-901.11 air dry all dishes and utensils. observed a number of dishes tight stacked while still wet. |
| 2014-01-13 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed a few in use items and utensils in poor condition, needing to be discarded. |
| 2014-01-13 |
53 |
6-501.11 maintain floors in good repair. observed floor in walk in freezer that due to water leak has bowed up at least a foot from normal grade. large cracks are in the floor. leak and floor must be repaired asap as this is a tripping hazard and no long |
| 2014-01-13 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hrs per nc food code. observed a confusing and inconsistent date marking system in place as well as a number of foods prepped more than 24 hrs ago that were not date marked. cdi- pic |
| 2013-09-19 |
47 |
maintain non food contact surfaces clean. observed grill compartments above grills with build up needing cleaning. |
| 2013-09-19 |
45 |
maintain equipment and utensils in good repair. observed broken handle on stand up freezer. observed melted, damaged cutting board on make table next to stove needing replacing soon.general comment: faciltiy will be changin out some cooking equipment in t |
| 2013-09-19 |
42 |
air dry dishes and utensils. observed dishes being tight stacked while still wet. |
| 2013-09-19 |
21 |
date mark all required tcs foods per nc food code. observed rte foods, deli turkey and a few containers of cooked wings prepared 2 days earlier that had not been date marked. cdi- foods properly dated. |
| 2013-09-19 |
14 |
properly sanitize food contact surfaces. observed dish machine not sanitizing, reading 0 ppm. dish machine repaired during inspection, sanitizing at 50 ppm. all food contact surfaces must be cleaned and sanitized within 4 hrs after first use. observed mea |
| 2013-04-17 |
21 |
date mark all required tcs/rte foods that are held more than 24 hrs; per nc food code. observed a couple containers of chicken wings and cooked beans that had been in walk in over 24 hrs and were not date marked. cdi- items properly date marked. |
| 2013-04-17 |
6 |
have employees wash hands as needed and required by nc food code. observed employee wipe gloved hands on dirty apron; did not wash hands did not change gloves. cdi- employee corrected; washed hands and changed gloves. |
| 2013-04-17 |
26 |
properly label all chemicals. observed unlabeled spray bottle of degreaser. cdi- bottle labeled. |
| 2013-04-17 |
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 |
| 2013-04-17 |
45 |
maintain equipment and utensils in good repair. observed prep cooler with a lot of water build up at bottom from condensation. mgr. has called to have cooler serviced. observed cracked rubber handled tongs that need replacing. |
| 2013-04-17 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. need to clean wings station rack shelves of build up. keep non-used equipment and utensils clean or remove them; observed stored equ |
| 2013-03-14 |
6 |
have employees wash hands as needed and required by nc food code. observed employee change gloves; did not wash hands. cdi- employee corrected; washed hands and put on new gloves. |
| 2013-03-14 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a number of items; slicers; dicers; can opener; that were not cleaned properly and had food left on them. cdi- dirty items re-washed. |
| 2013-03-14 |
14 |
all food contact surfaces not under temperature control need to be washed; rinsed and sanitized at least 4 hrs after first use. observed meat slicer used more than 4 hrs earlier that had not been cleaned with food left on the blade. cdi- slicer cleaned. |
| 2013-03-14 |
18 |
cool foods from 135 to 70 in first 2 hrs and 70-45 or below in 4 more hrs using approved cooling methods. observed two large buckets of wings at 70-80 degrees; could not establish when cooling began. cdi- wings disposed of voluntarily by pic. recommend us |
| 2013-03-14 |
20 |
cold hold tcs foods at 45 or below. observed house made salsa being left out over 2 hrs on an in-adequate ice bath at 59 degrees. cdi- salsa placed in prep cooler to rapidly chill. |
| 2013-03-14 |
2 |
employee illness policy available in employee handbood does not meet all food code requirements; gave pic copy of employee illness policy from food code to review with employees. |
| 2013-03-14 |
31 |
use approved cooling methods to ensure foods cool quickly and meet required temps. observed two large buckets of wings improperly cooling. cool foods in shallow pans; use ice baths; quick chilling equipment or other approved cooling methods. |
| 2013-03-14 |
37 |
obsereved box of food stored on floor of walk in freezer. do not store food on the floor. cdi- food stored off of floor. |
| 2013-03-14 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed non-used utensils and non-working drawer coolers in need of cleaning. need to clean food build up from dry good storage she |
| 2013-03-14 |
21 |
date mark all required rte/tcs foods per nc food code. observed a number of foods not being date marked; cooked wings; deli meats; required cheeses; etc. cdi- items properly dated; reviewed date marking with pic. |
| 2012-12-04 |
4 |
store employee drinks to prevent contamination; observed uncovered drink stored above wing sauce shelf. cdi- drink removed. |
| 2012-12-04 |
42 |
always air dry dishes; obs some dishes stacked while still wet. |
| 2012-12-04 |
37 |
prevent contamination of food. obs charred paper from under grill getting into food in cooler drawers under grill. cdi- paper cleaned out from under grill. |
| 2012-12-04 |
35 |
properly label dry goods and store in sealed container. obs unlabeled sugar at bar and open bag of beans in dry good storage. |
| 2012-12-04 |
26 |
properly store toxic substance to prevent contamination. obs misc toxic spray bottles stored above s/s items in kitchen and at bar. cdi- items properly stored. |
| 2012-12-04 |
21 |
date mark all rte foods per nc food code. obs various foods and non-exempt cheeses not being date labeled. cdi- reviewed date labeling with mgr. |
| 2012-12-04 |
20 |
maintain tcs foods at 45 or below. obs ranch dressing and cut lettuce and salsa at 50-60 degrees. dressing was just made and not cooled. lettuce was over stacked in make table. salsa was in in-adequate ice bath. cdi- out of temp foods chilled to 45 degree |
| 2012-12-04 |
14 |
properly wash rinse and sanitize food contact surfaces. obs some dishes with food stuck to them stored as clean. cdi - dishes re-washed. |
| 2012-12-04 |
14 |
properly sanitize food contact surfaces; obs sanitizer and plain soap water stored in same green buckets. store sanitizer in correct buckets to prevent confusion. cdo- sanitizer made to proper strength in correct red buckets. |
| 2012-12-04 |
13 |
store food by final cook temperature. obs raw hamburger stored in drawer cooler above fish and raw shrimp. cdi- food properly stored. |
| 2012-12-04 |
8 |
all handwash sinks need handwash signs. |
| 2012-12-04 |
2 |
need to have employee health policy availabe. no employee health policy avaiable. cdi- gave pic health policy to review with employees. |