| Violation Date |
Code |
Description |
| 2018-10-31 |
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 ceiling tiles in the back kitchen area with some |
| 2018-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed some rusting shelvings in the walk in cooler. observed a broken gasket on the cold drawer under the stove. repeat |
| 2018-10-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a case of beer stored on the floor of the walk in cooler. ensure that food products are stored off the floor to avoid contaminati |
| 2018-10-31 |
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 items in the prep top unit such as tomatos, slaw, and pimento cheese with no datemarking stickers from food prepped the day before. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets severely torn and damaged on cooler drawers. observed rusted racks hanging on wall being used for storage of clean items. observed rusted shelves in reach in prep coolers. |
| 2018-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed racks of bread stored directly on walk in freezer floor. |
| 2018-06-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chopped hard boiled eggs cooling from preparation in prep cooler. cdi: egg |
| 2018-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one piece of chicken holding below 135f at grill area. cdi: chicken voluntarily discarded. all other hot holding temperatures were in compliance today. |
| 2018-06-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm at dish machine. cdi: eco lab arrived during inspection to repair machine. squeeze tube was flattened, preventing chemical from coming throug |
| 2018-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw turkey burgers stored behind ready to eat chicken and hotdogs in cooler drawer. cdi: raw items put in front of ready to eat items so that when raw is pulled out of the drawer i |
| 2018-06-27 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. through discussion, facility is keeping ice cream mix rerun and returning it to the ice cream machine. this process is to be discontinued, per nc standards. |
| 2018-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee fill squirt bottle with water from the handsink. employee directed to use prep sink instead. only handwashing may occur in the handwashing sink. |
| 2018-02-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed spoiled cucumbers were stored in the walk-in cooler with other produce. separate and discard all spoiled or damaged food products. cdi- the cucumbers were discarde |
| 2018-02-21 |
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 anm opened container of pre cooked boiled eggs were not date marked. cdi - per duscussion with pic the eggs were properly dated f |
| 2018-02-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach in the prep area. observed pest control records indicate monthly preventive maintenace schedule. continue with pest control; frequency may need to increase if |
| 2018-02-21 |
31 |
3-501.15 cooling methods - pf observed diced tomatoes just prepared was 61f and tightly wrapped and placed in the prep unit to cool. cdi- tomatoes were vented and cooled to 42f within 1 hr.-no point deduction |
| 2017-10-30 |
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 vents and walls with heavy dust build up near e |
| 2017-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on reach in door of prep cooler to be damaged. |
| 2017-10-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with unapproved jewelry on.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exp |
| 2017-10-30 |
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 facility is holding dressin |
| 2017-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw turkey burgers stored in cooler drawer above ready to eat chicken.3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey burgers stored in cooler |
| 2017-04-12 |
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, and then recontaminate hands by not using a barrier to turn off the |
| 2017-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gray build up and debris on shelving in walk in cooler. observed dust build up on ceiling above handwash sink. |
| 2017-04-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed containers of glassware stored on floor in walk in freezer. repeat violation |
| 2017-04-12 |
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 mark on items currently being used. back ups have date label on plastic wrap. when plastic wrap is removed, so is the date |
| 2017-02-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili and queso stored in warmer below 135f. cdi: items discarded. |
| 2017-02-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed trays of clean drink glasses stored directly on the floor of walk in freezer. |
| 2016-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack. |
| 2016-06-29 |
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 to interior surface of reach-in cooler beneath flip top |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed handle to microwave missing. repair or replace. |
| 2016-06-29 |
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 sugar and several squeeze bottles of oils, sauces and water not labeled as required. |
| 2016-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken used for salads in a drawer with raw beef and turkey burgers. cdi-chicken relocated to an alternate location. |
| 2016-02-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees not properly washing hand when donning gloves. cdi- corrected by instruction. employees are now washing hands prior to donning gloves. |
| 2016-02-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p chlorine at the dish machine measured 0 ppm. service technician arrived and repaired during inspection. dish machine is now at 50 ppm.4-602.11 clean the equipment and utensils used with tcs food |
| 2016-02-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed condensation dripping in the walk-in cooler. repair or install a pan to prevent contamination to foods stored in the cooler. |
| 2016-02-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook with a beard preparing food with no beard guard. |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee at the dish area drying dishes with a towel. allow to properly air dry. |
| 2016-02-24 |
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 inside the microwave. clean regularly. |
| 2016-02-24 |
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 build-up on the floor under the cook line. |
| 2015-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink, uncovered, on surface in front of condiment warmer. bread on surface with drink. cdi- employee moved drink. repeat. |
| 2015-09-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw turkey burgers stored over raw beef in cold drawers. raw turkey burgers storted over black bean burgers and h |
| 2015-09-08 |
17 |
. |
| 2015-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found many tcs foods above 45 f in prep tops. cdi- moved all to walk-in for rapid cooling.. turkey burgers holding in cold drawer 49 f. |
| 2015-09-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 hrs. -pf: found pimento cheese in walk-in not dated. cdi- allowed to date since pic stated date food was prepped. |
| 2015-09-08 |
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 pvc for condensation drainage broken. observe dripping leak in kitchen in fron |
| 2015-09-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle buckets, cardboard boxes of beer stored on floor in kitchen and walk-in cooler. observed prep unit across from grill with |
| 2015-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. interior of toaster oven used for cookie warming in need of clening on interior. |
| 2015-09-08 |
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 . pan of mac and cheese tightly covered in walk-in 72 f. cdi- vented. |
| 2015-03-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmechanical dish machines shall provide sanitizer at proper concentration. observed chemical dish machine providing greater than 100 |
| 2015-03-12 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of equipment. observed a just fresh employee drink located on shelf in walk in freezer above chicken. cdi, food employe |
| 2015-03-12 |
8 |
5-202.12 handwashing sinks, installation - pfhot water shall be provided above 100 degrees f at each handwashing sink used by food employees. observed handwashing sink in women's restroom at 58 degrees f as measured by thermocouple. verification required |
| 2015-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed raw beef patties and raw chicken above 45 degrees f in |
| 2015-03-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw shell eggs stored over ready to eat foods in flip top prep cooler. observed raw turkey b |
| 2015-03-12 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in a clean, dry area. observed paper towels stored next to an employee hat in cabinet. improvement made since previou |
| 2015-03-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair and calibration. observed chemical dish machine not providing proper sanitizer concentration. oberved the breaker was tripped on low reach-in refrigeration unit below gr |
| 2015-03-12 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed heat treated onions and mushrooms cooling in covered plastic containers on flip top prep unit cutting board. cdi, operator removed plastic cover and relocated foods to walk in cooler |
| 2014-12-10 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed employees not vigorously rub hands for 10-15 seconds. cdi by instruction. |
| 2014-12-10 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certiication. cdi by instruction. |
| 2014-12-10 |
8 |
5-202.12 handwashing sinks, installation - pfhot water at handwashing sinks shall be provided above 100 degrees f. observed hot water below required temperature and at 84 degrees f at handwashing sink near cookline. |
| 2014-12-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross.... contamination is prevented. observed box of raw shell eggs stored over cheese and ready-to-eat foods in walk-in cooler. observed turke |
| 2014-12-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of cut lettuce above chill line and at 54 d |
| 2014-12-10 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures shall be prepared in advance and held on-site when using time as a public health control. observed no written procedures for butter based sauce held out of temperature control. cdi, opedrat |
| 2014-12-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held for over 24 hours shall be date marked and discarded if out of parameters. observed oper |
| 2014-12-10 |
34 |
4-204-112 temperature measuring devices-functionality - pfprovide temperature measuring device for flip top prep unit. observed no temperature measuring device in flip top prep unit near grill. cdi by instruction. |
| 2014-12-10 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed spatulas stored on soiled area of grill. |
| 2014-12-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linen 6 inches off of the ground. observed bag of clean towels stored on ground near office. repeat. |
| 2014-12-10 |
48 |
5-103.11 capacity-quantity and availability - pfprovide hot water at adequate temperatures. observed hot water went out at 3 compartment sink during inspection during inspection and hot water at 104 degrees f. observed hot water at 84 degrees f at handsi |
| 2014-12-10 |
54 |
6-305.11 designation-dressing areas and lockers - cprovide designated areas shall be provided for employee belongings. observed employee hat and moisturizer stored inside cabinet stored with employee belongs, singel-service towels inside a cabinet. |
| 2014-12-10 |
26 |
7-102.11 common name-working containers - pfcontainers of toxic substances shall be labeled by common name of substance. observed bottle of degreaser and windex cleaner not labeled. cdi |
| 2014-06-05 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed several in-use scoops and spoons stored in water at 86 degrees f. cdi, utensils relocated for cleaning. |
| 2014-06-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shell eggs stored over relish in flip top prep cooler. observed ground beef stored in container th |
| 2014-06-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 gallon of milk in overhead reach-in |
| 2014-06-05 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: containers of sanitizer solutions shall be stored 6 inches off of the ground. observed several green buckets of sanitizer stored on ground in kitchen. |
| 2014-06-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linen properly. observed several bags of clean linen stored on ground in back office area. |
| 2014-06-05 |
35 |
3-302.12 food storage containers identified with common name of food - cdry spices and ingredients that are stored in containers shall be labeled by common name of food. observed large bin of sugar not labeled and spices used at grill in unlabeled contain |
| 2014-06-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed handle on microwave broken. observed split gaskets on doors of flip top prep coolers. |
| 2014-06-05 |
46 |
4-302.14 sanitizing solutions, testing devices - pftest strips shall be provided to measure concentration of sanitizer. observed no chlorine test strips available for chlorine dish machine. cdi, operator called chemical company and they dropped off some d |
| 2014-06-05 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed condensation leak and water accumulating on bottom of flip top prep cooler. observed some soil on bottom of kegs behind bar in |
| 2014-06-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: store single-service articles in original protective packaging. observed stack of single-service cups with lip contact area exposed and |
| 2013-10-24 |
2 |
observed no employee health policy in place. cdi- by instruction and handout given.2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees |
| 2013-10-24 |
8 |
observed handwash sink near prep sink blocked by cart. cdi- cart removed.5-205.11 using a handwashing sink-operation and maintenance - handwash sinks shall be made availablle at all times. |
| 2013-10-24 |
6 |
observed employee change gloves and not wash hands in between glove change. cdi- by instruction.2-301.14 when to wash - hands shall be washed before donning new gloves. |
| 2013-10-24 |
13 |
observed food employee wearing gloves handle hamburger meat then handle hamburger bun. cdi- discarded and educated. pre-cooked chicked stored on same tray as ran hot dogs. cdi- moved.3-304.15 (a) gloves, use limitation - single-use gloves shall be used fo |
| 2013-10-24 |
42 |
observed utensil bins with heavy accumulation of food debris and residue.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - equipment and utensils shall be stored in a clean dry location. |
| 2013-10-24 |
19 |
observed mac-n-cheese at 130-135- cdi-reheated3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - hot food shall be maintained at 135f or above. |
| 2013-10-24 |
14 |
observed multiple containers with dried food debris and sticker residue. cdi- to be re-washed and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2013-02-18 |
1 |
observed no food protection manager. ensure that food safety manager is on site at all times during opeations. cdi by instruction |
| 2013-02-18 |
2 |
observed no employee health policy for facility. cdi by documentation and explaining intent. |
| 2013-02-18 |
4 |
observed employee drinking and sitting drink on food prep area. cdi by educating on proper use and placement of drink containers. |
| 2013-02-18 |
7 |
observed employee handling ready to eat items with bare hands (hamburger buns) this was also done after employee had handled drink container and did not was hands between task. cdi by education of proper methods. |
| 2013-02-18 |
8 |
general comment: one hand had ran out of towels during inspection. ensure to keep close check on supplies at all hand sinks. cdi |
| 2013-02-18 |
6 |
observed employee not wasing hands after handleing drink container while engaged in food operations. when to wash: after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) af |
| 2013-02-18 |
21 |
general comment: date marking is looking good. noted some items that need to be addressed such as lettuce and milk items. |
| 2013-02-18 |
31 |
general comment: watch sealing down foods while in the cooling process. foods should be vented and cooled in the walkin cooler. observed mac and cheese prior to the cooling process. discussed method with manager. |
| 2013-02-18 |
34 |
observed no thermometer in facility. ensure that a stem thermometer is accurate and available during operaions. will recheck |
| 2013-02-18 |
14 |
observed sanitizers in spray bottles were below 200ppm. ensure that sanitizers are at the correct concentration to be effective. check frequently. cdi by replacing old sanitizer. |
| 2012-10-24 |
19 |
ensure all hot potentially hazardous or time/temperature control for safety foods (tcs) are maintained 135f or above. observed macaroni 98f; chili 94f in hot holding unit. water in unit was 98f; unit is not functioning properly; cdi by reheating. facil |
| 2012-10-24 |
4 |
employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed employee beverage stored on cutting board. |
| 2012-10-24 |
6 |
ensure hands are washed as often as necessary to prevent contamination of food and equipment. observed employee sweeping floor; cleaning; and handling clean utensils without washing hands; employee handling meat and then ready-to-eat food without washing |
| 2012-10-24 |
8 |
ensure that handsinks remain accessible at all times. observed bread rack in front of one handsink; cdi. ensure that all handsinks are supplied with soap and paper towels at all times. observed no soap at bar handsink; no paper towels at back handsink; |
| 2012-10-24 |
20 |
ensure all cold time/temperature control for safety foods (tcs) are maintained below 45f. observed lettuce 54f in top of prep cooler; cdi by cooling; do not overstack foods. |
| 2012-10-24 |
2 |
ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-10-24 |
23 |
provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed undercooked eggs being served on burger with no consumer advisory; cdi by instruction. |
| 2012-10-24 |
26 |
toxic materials must be stored so they can not contaminated food; equipemnt; utensils; linens and single service. observed bottle of degreaser stored on counter; cdi by moving. |
| 2012-10-24 |
39 |
ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-24 |
21 |
ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple items not date marked; including open lettuce; cut tomatoes; coleslaw; cooked pork; milk; etc. with no date marking; cdi by i |
| 2012-10-24 |
1 |
ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |