| Violation Date |
Code |
Description |
| 2018-10-29 |
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 blood on the floor in the back corner of the wal |
| 2018-10-29 |
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 preportioned butter in the front display case dated from 10/8 and 10/18. observed a container of |
| 2018-10-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed chicken sausage and pork sausage stored beside each other with no divider in the display case. observed unwashed onions stored over ready to eat washed vegetables in |
| 2018-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed vents in reach in units that need to cleaned in walk in. |
| 2018-07-20 |
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 spatulas and cutting boards that had chips and cracks. cdi items discarded.4-501. |
| 2018-07-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pobserved preportioned butter that was packaged and not dated. cdi items dated. |
| 2018-07-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved hot dogs and raw steak stored together in display case without borders to separate. cdi items separated. |
| 2018-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on slotted wall mounted knife holder in dish pit. |
| 2018-01-24 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in walk-in cooler. |
| 2018-01-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found sanitizer buckets containing wiping cloths measuring 50 ppm quat. |
| 2017-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusting and significant peeling of coating on walk-in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed significantly gouged and sc |
| 2017-10-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p: observed employee wash hands then recontaminate by turning off faucets with bare hands. cdi- discu |
| 2017-07-21 |
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 feta cheese, cream cheese, and ricotta cheese held past time and temperature window. feta che |
| 2017-07-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of raw vegetables as well as a container with raw beef stored on the floor in the walk in cooler. observed clear plast |
| 2017-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer solution measuring less than 50ppm. bucket contained more than one wiping cloth, wiping cloths were not completely submerged in the sanitizer solu |
| 2017-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of dust and debris on shelving throughput the establishment. ensure that non-food contact surfaces are continuously clean as to prevent buil |
| 2017-07-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleansable, durable and non absorbent. observed meet grinder portal disk with visible dried food and signific |
| 2017-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed meat display trays stacked while still wet. ensure equipment and utensils are allowed to air dry after washing. |
| 2017-04-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors and lidsopen on shared dumpster. |
| 2017-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on interior upper panels of meat cases. |
| 2017-04-05 |
45 |
| 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic food processor and rice cooker in baker's corner. |
| 2017-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils stacked wet. |
| 2017-04-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed buckets holding cloths with sanitizerless than 150 ppm. |
| 2017-01-04 |
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: found tilapia in seafood case marketed as sashimi grade. this product would require date marking. found bag of spinach in walk-in not date |
| 2017-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf found food residue supporting biological growth in band saw case. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contaminat |
| 2017-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed black trays stacked wet. |
| 2017-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on non-food contact portions of slicer. |
| 2017-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in walk-in cooler with significant rust build-up. |
| 2016-10-10 |
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 one oyster tag with last-used date not on tag. facility is |
| 2016-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food in flip top cooler stored over retail food. |
| 2016-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on condenser in meat case. |
| 2016-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk-in cooler starting to rust. |
| 2016-10-10 |
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-use aluminum pans stored on floor in baking area. |
| 2016-10-10 |
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: hot dogs in display case not date marked.. cdi- allowed to date mark to 10/7. |
| 2016-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food residue on plastic containers, on slicer previously cleaned, on some cutting utensils. cdi- items moved to cleaning process. |
| 2016-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw eggs stored over rte produce. cdi- eggs relocated. |
| 2016-10-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee with opening in lid stored on prep surface. |
| 2016-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: found many cutting utensils with food residue attached that were stored as clean. cdi- returned to cleaning process.4-602.11 clean food contact surfaces a min |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found spinach 54f in floor case. ambient air of case showed 60 f by case thermometer. cdi- spinach discarded voluntarily. |
| 2016-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed light shields in meat cases with food residue attached. |
| 2016-07-27 |
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 house made egg salad held more than four days in floor case. tcs food held above 41 f may be held |
| 2016-04-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed raw meat and chicken in case ranged 47-49f. keep food 45f or below. cdi-pic adjusted casegeneral comment: the gorgonzola |
| 2016-04-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed vegetables stored above ready to eat produce in walk-in. cdi-vegetables rearranged |
| 2016-04-13 |
35 |
3-602.11 food labels - pf observed an uncovered unlabeled container of white flour-like powder. cdi-disposed of. **3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-04-13 |
5 |
2-401.12 discharges from the eyes, nose, and mouth - c observed employee handling food with persistent coughing without protecting surfaces. **food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eye |
| 2016-04-13 |
54 |
6-202.11 light bulbs, protective shielding - c observed several end caps off bulb shields inside deli cases missing. **6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use arti |
| 2016-04-13 |
41 |
3-304.12 in-use utensils, between-use storage - c observed ice scoop sitting on top of ice machine where other chemicals are stored. ** store ice scoop in a clean container. cdi- pic sent to 3 comp sink. |
| 2016-02-02 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at 93f at handwashing sinks throughout facility. pic has contacted a service technician for repairs. verification required |
| 2016-02-02 |
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 containers of spices and oils not labeled as required. cdi-pic labeled at time of inspection. |
| 2016-02-02 |
39 |
3304.14(b) hold in use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on countertops. |
| 2015-10-08 |
45 |
4-501.12, surfaces such as cutting boards shall be resurfaced or discarded if they are not capable of being effectively cleaned. observed a few cutting boards in the storage area that were heavily scored. |
| 2015-10-08 |
42 |
4-901.11, after cleaning and sanitizing equipment and utensils shall be air-dried. observed tubs and other equipment on drying racks that were wet stacked. |
| 2015-10-08 |
39 |
3-304.14(b), cloths in use for wiping counters shall be held between uses in a chemical sanitizer solution that is at the proper concentration. observed two quat sanitizer buckets with wiping cloths in them that had very weak concentrations (lower than 20 |
| 2015-10-08 |
37 |
3-305.14, during preparation, unpackaged food shall be protected from environmental sources of contamination. observed the walkin cooler ac vents dusty and dripping condensation with food preparation (casing sausages, and ground meat) right below. |
| 2015-10-08 |
13 |
3-302.11, separate different types of raw animal product from other raw animal product-p. in the walkin cooler, observed raw chicken above raw shrimp. cdi - moved the raw chicken and the raw shrimp to the proper location. repeat. |
| 2015-08-06 |
45 |
4-501.11 maintain equipment in good repair. found splitting gaskets on doors of some coolers. |
| 2015-08-06 |
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 wrapped coffee c |
| 2015-08-06 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed rop'd salami in display case. employee stated package was opened after delivery and she used facility machine to re-package and s |
| 2015-08-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: observed raw chicken over beef filet with produce in display case. cdi- chicken relocated to provide separation. |
| 2015-03-27 |
8 |
general comment. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf extra ice from making ice bed display dumped into handwashing sink. cdi - water ran over ice until melted. |
| 2015-03-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground sausage links stored above whole pork chops in display case. cdi - display rearranged with pork chops above ground sausage. |
| 2015-03-27 |
30 |
general comment 8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf varience request has been submitted to state of north carolina varience committee but still awaiting review. |
| 2015-03-27 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed the facility is using reduced oxygen packaging for raw meat and cheese. these require the facility to submit and have approved a h |
| 2014-12-04 |
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 the facility ha |
| 2014-12-04 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf . pic says he has submitted for a variance but has no approval letters or anything else. locally submitted haccp was not approved and needs to be fixed and re |
| 2014-12-04 |
27 |
| 8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed the facility is using reduced oxygen packaging for raw meat and cheese. these require a the facility to submit and have appro |
| 2014-12-04 |
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 the facility did not have a tag for mussels currently on d |
| 2014-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed a cart was pushed in front of the hand sink in the walk-in. cdi - moved. |
| 2014-08-13 |
35 |
3-602.11 food labels - pf. facility did not list ingredients or allergens for lasagne, cheese, marinated steak tips, or candy packaged in house for customer self service. rvr. |
| 2014-08-13 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. facility reduced oxygen packaging for cheese, raw meat, and raw veggies. facility does not have an approved haccp plan. this is a repeat |
| 2014-08-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet towel on a counter and not in sanitizer between uses. |
| 2014-08-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed one unlabeled spray bottle. cdi. |
| 2014-08-13 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service cups being used as multiuse scoops. discontinue. cdi |
| 2014-08-13 |
41 |
do not use trash cans as work surfaces to hold utensils. 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. |
| 2014-03-06 |
35 |
3-602.11 food labels food labels on packaged foods directly accessed by public must meet labeling standards. observed multiple foods with incomplete or no labeling. vr |
| 2014-03-06 |
27 |
8-201.14 contents of a haccp plan facility must have an approved haccp plan for rop of raw foods. observed facility still does not have approved completed haccp plan. is working with mchd senior. jp. |
| 2014-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days). obser |
| 2014-03-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils food contact surfaces stored as clean shall be clean to sight and touch. observed multiple utensils stpred clean with light food residue on them.cdi- removed to wash |
| 2014-03-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance hnad sinks shall be maintianed accessible at all times. observed hand sink in walk in blocked by box of meat. cdi- removed |
| 2014-03-06 |
6 |
2-301.15 where to wash hand washing shall be done in proper,designated hand sinks only. observed pic wash hands in 3 comp sink. cdi- stopped; instruction provided |
| 2014-03-06 |
4 |
2-401.11 eating, drinking, or using tobacco employee beverages shall be stored to prevent accidental contamination of food/food prepsurfaces/clean utensils. observed pic put open coffee mug on food prep table. cdi- removed;hands washed |
| 2013-09-17 |
2 |
2-201.11 employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. pic went over handout with staff and handout posted. cdi |
| 2013-09-17 |
8 |
5-205.11(a) handwash sinks shall be accessible to employees at all times. handsink was blocked by rack. cdi- item moved6-301.12 each handwashing sink must be supplied with individual disposable towels and soap. no soap and paper towel at the handsink in |
| 2013-09-17 |
21 |
3-501.18 tcs rte foods shall be discarded no later than the 7th day after bulk pack has been opened or food has been prepared when storage temperatures are below 41f. observed tcs rte foods (deli meat in case) being kept more than 7 days in the walk-in co |
| 2013-09-17 |
12 |
3-203.12(b) the date when the last shellstock from a container is sold shall be recorded on the tag or label and kept in chronological order. no tags have date written on them. facility agreed to list tags in order and record the date on tag when last she |
| 2013-09-17 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-09-17 |
27 |
3-502.11 observed facility is vacuum packaging raw meats and has a corporate haccp plan. the plan hasn't been reviewed and approved through this office. pic agrees to submit current corporate haccp for rop'd raw meats with/in 10 days |
| 2013-04-12 |
27 |
(a) except for a food establishment that obtains a variance as specified under ? 3502.11; a food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall control the gr |
| 2013-04-12 |
23 |
rules require a consumer advisory for protins offered raw or undercooked. observed facility sells raw shellstock without a consumer advisory at fish case. cdi-cti |
| 2013-04-12 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple opened processed deli meat loaves incorrectly date marked. product had incorrect date on it and was out of date by 3-4 days accord |
| 2013-04-12 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2013-04-12 |
12 |
a) except as specified under subparagraph (c) (2) of this section; shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. pf (b) the date when the last shellstock from the contai |
| 2013-04-12 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-04-12 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-02-15 |
26 |
7-102.11-working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabeled spray botttle of glas |
| 2013-02-15 |
20 |
3-501.16-ensure proper cold holding temperatures. observed shrimp cold holding in top right of fish case at 48f. cdi-shrimp were voluntarily discarded. fish on bottom of case were in temperature. |
| 2012-11-19 |
45 |
4-101.19-nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed dry goods shelf covere |
| 2012-11-19 |
34 |
4-203.12-ambient air and water temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?3of in the intended range of use. observed thermometer in fish case more than 3 degrees out of calibration. cdi-thermoometer was replac |