| Violation Date |
Code |
Description |
| 2018-10-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed broken lid on dumpster. -.5- repeat |
| 2018-10-18 |
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 wings held at room temperat |
| 2018-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken hot holding in fryer basket at 109f. cdi - pic voluntarily discarded. -1.5- |
| 2018-10-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2018-08-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee wearing gloves handling raw chicken and then changing tasks with the same soiled gloves without handwashing. cdi - pic instructed handwashing. -2- |
| 2018-08-08 |
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 thawed cooked pork taken without date marking after thawing two days ago. observed no date marking on cut napa cabbage from two day |
| 2018-08-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sodas stored in crate 4 inches off floor in dining room. -0- |
| 2018-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep unit. repeat -2- |
| 2018-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans stored over 3-comp sink. -.5- repeat |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on gaskets of walk in coolers. -0- |
| 2018-08-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on both dumpsters and lids open on cardboard dumpster. -0- |
| 2018-08-08 |
53 |
6-101.11 (a)(3)surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restroom. -.5- repeat |
| 2018-05-30 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed delivery driver exit and re-enter the building and inspect food without handwashing. observed food employee rinsing off hands in 3-comp sink over sanitizing compartment with sanitize |
| 2018-05-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken in direct contact and between raw shrimp and raw beef in flip top. cdi - pic rearranged storage order. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2018-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed rice buildup on the probe of the food thermometer. cdi - pic used sanitizing wipe to clean and reminded to clean before and after each use. -0- |
| 2018-05-30 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in standing water at the beginning of inspection. chicken internal temperature was 29f. cdi - pic moved to walk in to thaw and explained that delivery was late today, so facility tried to |
| 2018-05-30 |
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 no labels on squeeze bottles at the cook line and on salt shaker at to-go prep line. -0- |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep cooler and peeling shelves in walk in cooler. -2- repeat |
| 2018-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls over the 3-comp sink. -0- |
| 2018-05-30 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restroom. -0- |
| 2018-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room. door propped open at the beginning of the inspection. -0- |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from prep cooler door gaskets, reach in freezer door gasket, and build up on flip top cooler lid. improvement noted from last inspecti |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler; split gasket on low prep cooler door. |
| 2018-03-06 |
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 egg roll filling cooling while tightly wrapped in walk in cooler; cooked chicken co |
| 2017-12-12 |
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 chicken cooked today and placed and in flip top to cool. cdi - relocated to walk i |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken and raw beef stored above won tons on speed rack in walk in freezer. cdi - rearranged with won tons above raw animal foods. |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked and drying rack over three comp sink. cdi - separated to allow air drying. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler. improvement from last inspection. |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves inwalk in cooler, walk in freezer door, and walk in freezer door gasket. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. improvement from last inspection. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler and above the three compartment sink. |
| 2017-09-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. replace torn weather stripping gat bottom of back door to eliminate visible gap. |
| 2017-09-20 |
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 noodles placed in flip top cooler to cool. cdi - relocated to walk in cooler for r |
| 2017-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf knife stored as clean on magnetic strip with raw chicken on blade. cdi - knife sent to dish area; magnetic strip cleaned and sanitized. |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food crumbs and debris from cooler door gaskets. |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on walk in cooler shelves. repair or replace. improvement form last inspection. |
| 2017-06-19 |
41 |
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. one pair of tongs stored with handle contacting cooked broccoli. cdi - tongs remo |
| 2017-06-19 |
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 fried chicken cooling in flip top cooler and chicken and cut cabbage cooling in wa |
| 2017-03-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p chopped garlic under raw beef in walk in cooler. cdi - rearranged with correct storage order. |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal bowls wet stacked on drying rack. separate to allow air drying. |
| 2017-03-13 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on walk in cooler shelves. repair or replace. improvement form last inspection. |
| 2016-12-05 |
45 |
4-501.11 maintain equipment in good repair. rust on shelves in walk in cooler. repaint or replace. |
| 2016-12-05 |
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 steamed broccoli placed in flip top to cool. cdi - relocated to low cooler for rap |
| 2016-12-05 |
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 items such as fied chicken and egg rolls made yesterday and marked with today's date. cdi - date marks corrected on these items. |
| 2016-08-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from gasket of low prep cooler. |
| 2016-08-31 |
45 |
4-501.11 maintain equipment in good repair. chipping paint and rust on shelf in walk in cooler. repaint or replace. |
| 2016-08-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated into sanitizing solution. |
| 2016-08-31 |
8 |
5-202.12(c) handwashing sinks, installation - pf observed self-closing faucet in the restroom with 5 second before needing re-activation. adjust faucet. improvement noted from last inspection. |
| 2016-06-28 |
4 |
2-401.11(a) eating, drinking, or using tobacco - c keep employee food, drinks and tobacco use away from facility items that may cube cross-contaminated by these items. observed employee food with spoon present on the prep table in front of the wok stove. |
| 2016-06-28 |
6 |
2-301.12 (b)(3) 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 twice without scrubbing adequately for the required amount of ti |
| 2016-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large rice bins blocking the handsink throughout the entire inspection. cdi - pic moved bins away from handsink. 5-202.12(c) handwashing sinks, installation - p |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris present on peeler and whisk. cdi - pic moved these to soiled drain board for cleaning. -0- |
| 2016-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving by the back door with buildup present and shelving in the walk in with buildup. clean. -0- repeat |
| 2016-06-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in the restroom. replace these with cleanable ceiling tiles. -0- |
| 2016-06-28 |
41 |
3-304.12 (b) in-use utensils, between-use storage - c store in-use utensil used for dispensing from bulk container with the handle pointing up and out of the food. observed bin of sugar and corn starch in the rear of the facility with the scoops submerged |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe crumbs from gaskets on low prep coolers. |
| 2016-03-21 |
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 pic indicated egg rolls are filled from bulk continer in walk in cooler to flip top for service; walk in cooler egg rolls dated 3-19, flip t |
| 2016-03-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p rice reheated and placed in warmer to hold; parts as cool as 103f. cdi - pulled and reheated in wok to 165f+. |
| 2016-03-21 |
8 |
5-202.12(c) - a self-closing fauce must flow for at least 15 seconds per activation. faucet in restroom runs less than 6 seconds per activation. adjust. |
| 2016-03-21 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. owner's toddler aged son walking through kitchen upon entry to facility. cdi - discussion with owner that children are not allowed in permitted areas of facility. fur |
| 2015-12-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p rice holding below 135f in rice warmer. cdi - reheated in wok to 165f+. |
| 2015-12-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food stored above food for restaraunt use in walk in cooler. cdi - employee food moved to bottom shelf. |
| 2015-12-10 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. dumpster missing drain plug. contatc solid waste service provider to request drain plug installation. |
| 2015-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. couple of metal food pans wet stacked. separate to allow air drying. |
| 2015-08-07 |
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 no date marking on many tcs foods in flip top units. cdi - facility allowed to back date items that are from a larger batch in the walk in c |
| 2015-08-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of salt, sugar, and msg at cook line and baking powder in dry storage all with no identifying label. keep these labeled |
| 2015-08-07 |
41 |
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. rice spoon held in water at room temperature next to the rice warmer. cdi - wate |
| 2015-08-07 |
52 |
general comment5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door missing on dumpster. pic contacted dumpster company for a nes dumpster. |
| 2015-02-10 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be present at all times. observed no food worker present with a servsafe certificate or equivalent upon arrival. cdi by instruction. |
| 2015-02-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c. all dishes shall be air dried before being stacked/stored. observed wet stacking of metallic rectangular basins in the dry/clean dish area. cdi. |
| 2015-02-10 |
37 |
3-307.11 miscellaneous sources of contamination - c. all foods shall be stored in a manner that prevents cross contamination. observed two bins of broccoli being stored with two more bins of broccoli on top of the raw broccoli. cdi- all broccoli was cover |
| 2015-02-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature to prevent cross contamination. observed raw eggs being stored above raw beef. cdi- eggs were moved to the botto |
| 2015-02-10 |
6 |
2-301.12 cleaning procedure - p. hands shall be washed in a manner that prevents cross contamination. observed a food employee wash his hands without turning off the water faucet with a paper towel. cdi by demonstration- employee properly washed his hands |
| 2014-09-30 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed the raw chicken scoop being stored over the cut broccoli in the reach in prep cooler. |
| 2014-09-30 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths outside of solution. |
| 2014-04-02 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed one container of wontons being stored on top of broccoli inside the reach in prep cooler. cdi- wontons were voluntarily removed. |
| 2013-11-14 |
14 |
all working food contact utensils shall be sanitized ever 4 hours. observed the rice scoop in a cup of water at room temperature. the pic stated that this scoop was cleaned every day. cdi by instruction. |
| 2013-11-14 |
21 |
all potentially hazardous foods shall be date marked if held more than 24 hours. observed sweet and sour chicken that had been made yesterday without a date marking. cdi by instruction. |
| 2013-11-14 |
37 |
all food shall be protected from contamination during storage. observed a raw egg being stored on top of cut cabbage. cdi- egg and cabbage were discarded. |
| 2013-09-12 |
42 |
all clean utensils shall be stored in a way that prevents wet wtacking. observed wet staking of square pans in the dry dish area. cdi- pans were stacked in a pyramid scheme. |
| 2013-09-12 |
41 |
all scoops shall be stored with their handles up and out of the food. observed the scoop of the msg with the handle in the food. cdi- scoop was turned upright. |
| 2013-09-12 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed a servsafe certificate, however the servsafe holder was absent. cdi by instruction. |
| 2013-05-09 |
41 |
in use scoops shall be stored with their handles up and out of the food in order to prevent contamination. observed the scoop handles in the rice. |
| 2013-05-09 |
39 |
observed two wet wiping cloths on the table near the dish washing sinks. cdi by instruction. |
| 2013-05-09 |
34 |
b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fi |
| 2013-05-09 |
21 |
ready to eat potentially hazardous foods shall be date marked if held more than 24 hours. observed no date mark on egg rolls that have been cold held for two days. cdi by instruction. |
| 2013-05-09 |
2 |
(m) 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 s |
| 2013-03-27 |
47 |
keep non-food contact surfaces clean; observed handles on bulk dry bins wrapped with plastic creating a surface that is not easily cleaned. |
| 2013-03-27 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-03-27 |
37 |
keep food covered to prevent contamination; observed bag of rice stored open exposed to contamination in kitchen area. |
| 2012-12-27 |
14 |
observed sanitizer to be weak in the three compartment sink. it was measured to be less than 50ppm. -cdi sanitizer was remade. |
| 2012-12-27 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-12-27 |
21 |
the facility is not yet date marking as required by the new nc food code. -cdi by instruction and by distribution of the date marking handout. |
| 2012-12-27 |
33 |
except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified un |
| 2012-12-27 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf (c) an automatic handwashing facility shall be used in accordance with manu |
| 2012-12-27 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-27 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-12-27 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessionsobserved personal b |
| 2012-12-27 |
37 |
observed raw chicken being worked with at 3 compartment sink which was also partially set up with sanitizer for utensils. this situation presented a contamination hazard. do not use the 3 compartent sink for both food processing and utensils at the same |
| 2012-12-27 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |