| Violation Date |
Code |
Description |
| 2018-12-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed all qac test strips expired during inspection. verification required within 10 days to determine compliance. |
| 2018-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in freezer. note: this is not the same violation observed during the last inspection, thus repeat points were not taken. |
| 2018-12-18 |
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 tuna salad prepared (from a can) earlier today cooling in a tightly wrappe |
| 2018-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal and plastic pans with sticker residue on them while stored as clean. cdi: ehs had dish employee remove any pans with residue and properl |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed badly damaged gasket on walk in freezer. |
| 2018-06-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed with lip contact surfaces exposed to potential contamination from air. |
| 2018-06-14 |
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 freshly prepared lettuce and cut melon cooling in covered plastic containe |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg whites in ice bath holding over 50f in insufficient ice bath. cdi: egg whites removed and placed into cooler to bring below 45f. |
| 2018-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink bloked by large plastic cart. cdi: cart moved. |
| 2017-11-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p-repeat- observed three sanitizer buckets, with wiping cloths, at 50 ppm quat. cdi- pic was able to bring the sanitizer concentration to 200 ppm quat. note: deduction of |
| 2017-11-18 |
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 no written procedures or s |
| 2017-11-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. -repeat- observed an employee preparing rte foods with a bracelet. 2-402.11 use head coverings, beard guards and clothing to restrain body ha |
| 2017-11-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed two wet wiping cloths stored on prep surface and not in sanitizer. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil.- observed several dry wiping cloths store |
| 2017-11-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed dumpsters lids open during the inspection. |
| 2017-11-18 |
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. -repeat- observed food debris build up throughout facilit |
| 2017-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed cold holding equipment and bottoms of prep tables with major food debris build up. also observed food debris build up around front prep lin |
| 2017-05-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed items in the walk in freezer stored on the floor. pic stated the shipment was delivered 30 minutes before the inspection started |
| 2017-05-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed sanitizer bucket, at prep sink, quat sanitizer concentration at 50ppm. cdi- pic had employee change that bucket to 200ppm quat. 4-601.11(a) equipment food con |
| 2017-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed cooked eggs hot holding at 120f. cdi- pic voluntarily discarded the item. |
| 2017-05-22 |
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 diced chicken cooling in the walk in at 52f and tightly covered. cdi- emp |
| 2017-05-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies throughout the facility. |
| 2017-05-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed an employee working with rte food, wearing gloves, wearing a watch and bracelet. |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of pans stacked wet above the 3-comp sink. |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed shelving in the walk in cooler rusting and paint chipping. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed front flip top units |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed inside of cold holding equipment and gaskets of those equipment in need of cleaning due to food debris build up. |
| 2017-05-22 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed back hand sink draining slowly. |
| 2017-05-22 |
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 molding at back can wash in need of replacing. 6-501.12 floors, walls, ceili |
| 2016-11-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open and items collecting around dumpster. |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair.observed chipping paint on shelving in walkin. repeat non-compliance.observed damaged gasket on first make table, right door damaged. |
| 2016-11-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed stack of single service cups stored on wire rack with no covering of mouth contact areas. |
| 2016-11-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer below 150 at 2 buckets on front line. cdi - refilled and properly tested. |
| 2016-04-14 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed employee eating over prep area. employees shall eat and drink in a designated area. cdi- pic addressed employee. |
| 2016-04-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p / 2-301.14 wash hands after activities that contaminate them.-p - observed employee eating personal food, donning gloves, and working with food without effective handwashing. / observed |
| 2016-04-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - some front line food employees are not wearing an effective hair restraints. food employees shall haveeffective |
| 2016-04-14 |
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 cubbies under the counter where single service articles are being stored and in gaskets. |
| 2016-04-14 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in walk in coolers are rusting and chipping. assess and repair/replace. / condensation build up in walk in freezer. |
| 2015-07-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - containers of egg whites read 109-128f. cdi- items discarded. |
| 2015-07-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed one open and one closed employee beverage on prep surface. cdi- items were moved. |
| 2015-07-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed one employee wash hands and close hand sink handles with clean hands. to avoid any recontamination use a barrier such as a paper towel to close handles. cdi- employees train |
| 2015-07-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee touch liquid eggs and not change gloves. cdi- employee removed gloves and washed hands. |
| 2015-07-29 |
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 - repeat - some tcs items on make top were not dated. 3-501.18 discard the food requiring date labels once time/temperature window has expir |
| 2015-07-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - some front line food employees are not wearing an effective hair restraints. food employees shall have effective |
| 2015-07-29 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - faucet of dump sink is loose. hand sink in front line needs to be tightly in with counter. repair. / recommend to label handsink and dump sink. // shelving in walk in coolers are rusting and chipping. |
| 2015-07-29 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p - a pressurized hose with a spray gun is attached to a splitter valve at the can wash hose bibb. a back flow prevention |
| 2015-07-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 0 pts - maintain all food for employees on lower shelf away from food for establishment. |
| 2015-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - all items, including sausage, salmon, and cream cheeses, on make unit near bagel toaster were between 49-54f. cdi- all cream cheeses that were open and held on make unit for t |
| 2015-03-04 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - a leak observed at the hand sink near the three compartment sink. the hot and cold water in the women's restroom is not at sufficient pressure. repair . verification required5-203.14 prevent backflow |
| 2015-03-04 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - make unit near bagel toaster is not maintaining food 45f or below. repairfreezer has severe condensation build up. unit must be repaired to prevent any source of condensation. |
| 2015-03-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - several stacks of cups observed with the plastic lowered half way. water cups in self service are not properly protected. maintain the plastic cover over the |
| 2015-03-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - all front line food employees are not wearing an effective hair restraints. |
| 2015-03-04 |
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 - 0 pts - liquid eggs are pre portioned into containers tightly covered. eggs read |
| 2015-03-04 |
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 - repeat - eggs and salmon stored in make unit reach in were not datemarked. cdi- pic dated with proper date.3-501.18 discard the food requi |
| 2014-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored above clean linens. cdi pic relocated linen items to a more secure location. |
| 2014-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a small container of cut tomatoes, cucumber mix cold holding in the prep line cooler temperature of 53f. mix had been prepared an hour earlier (per pic). cdi - item to be dis |
| 2014-08-18 |
35 |
3-602.11 labeling is required on grab and go foods. observed unlabeled grab and go fruit and parfait cups. per pic labels are on order. return visit required within 10 days to verify grab and go items are properly labeled. |
| 2014-08-18 |
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 several opened containers of smoothie mix in the beverage line cooler and in the walk in cooler not date marked. return visit req |
| 2014-08-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed top of dumpster exposed (lid not closed). |
| 2014-08-18 |
53 |
. . 6-501.12 f physical facilities shall be cleaned as often as necessary to keep them clean. observed areas within facility in need of general cleaning: inside cabinets along the service lines and under drink stations, floor area under the 3-comp sink. |
| 2014-08-18 |
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 buildup in the microwave oven. |
| 2013-11-25 |
21 |
3-501.17 potentially hazardous foods shall be marked to indicate a 7 day hold time at 41f or below or for 4 days at 42-45f. observed container of lettuce without date marking in walk-in cooler as well as an opened bag of spinach. carton of smoothie mix at |
| 2013-11-25 |
22 |
3-501.19b2 as part of the time as a public health control procedure, the food shall be marked to indicate the time of 4 hours past being removed from temperature control. observed specialty bagels, half and half, and creamer with incorrect times on label. |
| 2013-11-25 |
34 |
.4-204.112b cold/hot holding units should be equipped with a thermometer. observed cooler on prep line without a thermometer. provide thermometer for unit. |
| 2013-11-25 |
45 |
4-501.11 equipment shall be maintained in good repair. observed shelving in walkin cooler heavily rusted and lining of flip top cover peeling. repair or replace. |
| 2013-11-25 |
42 |
4-901.11 after cleaning and sanitizing, utensils shall be air dried. observed pans stacked wet. allow equipment to air-dry before stacking. |
| 2013-11-25 |
35 |
3-602.11 labels are required for grab and go foods. observed fruit cups without labels. provide appropriate labels. verification required. |
| 2013-02-04 |
37 |
store food in safe locations and in a safe manner to prevent contamination of adulteration. observed ice bags stored on floor of walk-in freezer. observed uncovered foods in walk-in freezer; stored under frozen drips/ice accumulation and boxes on wire s |
| 2013-02-04 |
8 |
handwash sinks must be supplied hand soap/cleanser. no hand soap/cleanser was observed supplied at handwash behind service counter. |
| 2013-02-04 |
8 |
handwash sinks shall be easily accessable for use. observed container straddled over handwash vat; impeding easy use. corrected. |
| 2013-02-04 |
21 |
when stored for over 24 hours; all ready-to-eat; tcs (time/temperature control for safety)foods mus be date marked. comply with 3-501.17 of nc food code. rehs provided written guidance. corrected by instruction. observed cooked sausage not date marked. |
| 2013-02-04 |
26 |
toxic materials must be stored so they cannot contaminate food; equipment; utensils; single-service and single-use articles. observed toxic cutting block whitener concentrate stored on sheld above single-use straws and beverage jugs. |
| 2013-02-04 |
39 |
wet; used wiping cloths must be stored in approved sanitizer between use. observed wet cloth stored on faucet fixture at prep sink. |
| 2013-02-04 |
4 |
employee shall consume beverages only in designated areas where contamination of food or food contact surfaces cannot occur. observed employee beverage stored on same prep table on which foods were stored. corrrected during inspection. |
| 2013-02-04 |
43 |
protect single service items during storage. obser4ved need to better protect single service storeage - invert or cover items. |
| 2013-02-04 |
47 |
observed need to better clean equipment; shelves and other non-food contact surfaces. clean with frequency to preclude residue build-up. |
| 2013-02-04 |
52 |
maintain facility storage at least 6 inches above floor. observed floor used for routine storage; impeded floor cleaning. |
| 2013-02-04 |
53 |
provide better cleaning of walk-in freezer floor. |
| 2013-02-04 |
42 |
store utensils in clean locations not exposed to contamination. air-dry cleaned utensils. observed food pans on floor of walk-in freezer. observed ice scoop stored in soiled location. observed need to better air-dry utensils. |
| 2013-02-04 |
2 |
each facility shall have an employee health policy that complies with requirements of 2-201.11 of nc food code. employees shall be trained and shall be knowledgeable of reporting requirements. no such policy observed; written guidance provided today. |