| Violation Date |
Code |
Description |
| 2018-06-21 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed wall in disrepair behind prep station. |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted shelves in walk-in cooler. observed split gaskets on several reach-in coolers. |
| 2018-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer water testing at 0ppm. |
| 2018-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buttermilk stored on floor in walk-in cooler. |
| 2018-06-21 |
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 lettuce cooling tightly covered/tightly stacked in walk-in cooler. produ |
| 2018-06-21 |
26 |
7-102.11 common name-working containers - pf observed bucket of sanitizer stored on prep surface. cdi bucket removed from area.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not lab |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat. |
| 2017-10-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2017-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-labeled. |
| 2017-10-09 |
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 facility could not produce paperwork |
| 2017-10-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-03-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-03-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored improperly on prep surfaces throuhgout. |
| 2017-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on utensils stored as clean. cdi-taken to be re-washed. |
| 2017-03-21 |
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 items on tphc without time |
| 2017-03-21 |
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 employee return from outside and begin washing utensils without |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2017-03-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored on prep surfaces. |
| 2017-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed onions on the floor in the walkin cooler. cdi - picked up onions to be stored on the rack. repeat viola |
| 2016-07-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed onions on the floor in the walkin cooler. cdi - picked up onions to be stored on the rack. |
| 2016-07-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation observed tomatoes and lettuce cooling in the walkin cooler with lids c |
| 2016-07-26 |
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 repeat violation observed facilitiy |
| 2016-07-26 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed one container of lettuce without a date label on product. the lettuce was prepared on sunday. cdi - educated on date |
| 2016-07-26 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation observed no certified food protection manager o |
| 2016-05-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repewat violat |
| 2016-05-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked by the freezer. |
| 2016-05-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce inthe walkin cooler in large plastic container covered with lid. cdi - |
| 2016-05-10 |
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 that facility does not hav |
| 2016-05-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at a low concentration 50 ppm. cdi - created new solution at 150 ppm. chemical label states that the facilities quat is active as a sanitizer at 150 ppm. |
| 2016-05-10 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2015-09-08 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-09-08 |
6 |
2-301.12follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. |
| 2015-09-08 |
45 |
(general comment) 4-501.11maintain equipment in good repair.observed broken plastic containers in need of replacing. observed split/torn gaskets on reach-in unit doors in need of replacing.4-501.12 resurface or replace cutting surfaces that can no longer |
| 2015-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old sticker residue / food debris stuck to surfaces. vr to ensure new method of labeling is not creating reisdue |
| 2015-09-08 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, sh |
| 2015-09-08 |
53 |
(general comment) 6-501.12floors, 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 issues to physical faci |
| 2015-04-16 |
53 |
6-502.12 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. cleaning needed on floors, walls, and ceilings throughout |
| 2015-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-04-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of gnats on wall beside can wash and water heater. pic stated that this area has been treated by licensed pest control but unable to find invoices. pic will email |
| 2015-04-16 |
33 |
i 3-501.13 use approved thawing methods. observed frozen chicken pieces thawing on counter at room temperature. |
| 2015-04-16 |
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 two pans of cooked chicken pieces without date label. cdi-labeled. |
| 2015-04-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2014-10-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2014-10-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in bottles at full strength and undiluted. cdi-sanitizer remade to proper concentration. |
| 2014-10-16 |
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 pizzas on tphc with incorre |
| 2014-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy black greasy build up from pizza pans on shelving in walk in cooler. |
| 2014-10-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottles of sanitizer incorrectly labeled as glass cleaner. cdi-bottle re-labeled correctly.7-201.11 store toxic materials to avoid contamination. -p observe |
| 2014-05-08 |
8 |
hand sinks may not be used for any purpose other than hand washing. (5-205.11) observed utensils stored in hand sink. cdi-taken to be washed. |
| 2014-05-08 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) pic unable to produce certification. |
| 2014-05-08 |
4 |
properly store employee drinks to prevent contamination. (2-401.11) observed several cups stored on prep surfaces and an employee preparing their own personal food on prep table. cdi-educated and items relocated. |
| 2014-05-08 |
6 |
food employees shall use approved cleaning procedure stated in nc food code to wash hands. (2-301.12) observed employee wash hands and turn off faucet with clean bare hands. to avoid recontaminating hands, use barrier such as paper towel to turn off fauce |
| 2014-05-08 |
14 |
sanitizer for food contact surfaces shall be at proper concentration. (4-501.114) observed employee using comet bleach cleaner to sanitize food contact surfaces. cleaner bleached out test strip and is not approved for food contact surfaces according to la |
| 2014-05-08 |
22 |
food using tphc (time as public health control) shall be marked to indicate time that it is removed from temperature control. (3-501.19) observed pizza slices using tphc without any time labels. cdi-food discarded. |
| 2014-05-08 |
34 |
a temperature measuring device with suitable thin diameter probe shall be provided to accurately measure thin foods. (4-302.12) observed thermometer with dimple high on probe used to measure items such as pizza and lettuce. vr |
| 2014-05-08 |
38 |
food employees shall wear a hair restraint and beard restraints to keep hair from contacting exposed food and clean equipment/utensils. (2-402.11) observed employee no hair restraint for head or long beard washing dishes. |
| 2014-05-08 |
42 |
properly air dry utensils. (4-901.11) observed dishes stacked while wet. |
| 2014-05-08 |
54 |
areas designated for employees to eat and drink shall be located so that food, equipment, and single service articles are protected from contamination. (6-403.11) upon arrival, observed employee preparing their own personal food on a prep surface. |
| 2013-10-29 |
47 |
non food contact surfaces shall be kept clean. clean heavy build up from shelving above 3 comp sink and the parts around the ice chute for soda machine. |
| 2013-10-29 |
37 |
food shall be stored at least 6 inches off the floor. observed pizza sauce stored on the floor beside cooler. |
| 2013-10-29 |
26 |
properly label chemicals. observed soap stored in food storage bottle and unlabeled. bottle could be mistaken for food product. cdi-labeled. |
| 2013-10-29 |
1 |
facility must have employee with managerial control who is food safety certified. no food safety certifed manager on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-04-09 |
4 |
properly store employee drinks. (2-401.11) observed uncovered employee drink stored on prep surface above utensils stored as clean. store employee drinks in covered cup with straw. |
| 2013-04-09 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2013-04-09 |
21 |
properly date mark tcs rte foods which will be held for more than 24 hours after preparation or opening. (3-501.17) observed some but not all products with day label such as dressing made in house; open bags of lettuce etc. cdi through instruction. |
| 2013-04-09 |
22 |
properly use/follow tilt procedures. (3-501.19) observed items on tilt without label. pic found time stamp on shelf out of view. |
| 2013-04-09 |
54 |
areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. (6-403.11) observed employee food/belongings stored over products/ |
| 2013-04-09 |
39 |
properly store wet wiping cloths in sanitizer. (3-304.14) observed wet cloths stored on counter tops. |
| 2013-04-09 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2013-04-09 |
38 |
effectively restrain any facial/body hair. (2-402.11) observed employee with long beard preparing food without restraint. |
| 2013-04-09 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |