| Violation Date |
Code |
Description |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair.observed ambient air temperture of 48f in walk-in cooler.verification required within 10 days. |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods in walk-in cooler > 45f (deli meats, meat sauce, cheese)cdi by voluntary discard. repair service on site. pic will utilize other cold holding units until walk-in is rep |
| 2018-11-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -pobserved meatballs reheating in warmer 108-123f.cdi meatballs rapidly heated to 140f. |
| 2018-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.underside of soda fountain around nozzles needs cleaning. |
| 2018-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. |
| 2018-05-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on prep table and drainboard of 3 comp sink. |
| 2018-05-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved sanitizing solution in 3 comp sink testing > 200ppm chlorine.cdi diluted to 100ppm. |
| 2018-05-17 |
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/pfobserved incorrect time recorded for |
| 2018-05-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved deli turkey and chopped lettuce in prep cooler > 45f. turkey was overfilled in container. lettuce was just prepped and placed i |
| 2017-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed containers stacked wet on the drying rack. |
| 2017-12-08 |
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.observed dry food scoop handles stored in food product. |
| 2017-12-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on prep surface, dry storage bin. |
| 2017-12-08 |
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/pfno tphc procedures for pizza provided |
| 2017-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deli turkey and ham stored in prep cooler > 45f. cdi by moving top portion of overfilled container to walk-in cooler. observed food items cooling at acceptable rate in walk-in c |
| 2017-08-28 |
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.observed scoop handles stord in dry food. |
| 2017-08-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no test strips provided during inspection. cdi- owner arrived and provided test strips. |
| 2017-06-05 |
54 |
6-303.11 intensity-lighting - observed lights under hood system not working.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed broken light shield on light f |
| 2017-06-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in female restroom. |
| 2017-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack. |
| 2017-06-05 |
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/pfpic could not provide written procedu |
| 2017-06-05 |
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 ham date marked 5-14 in walk-in cooler. cdi by voluntary discard by pic. |
| 2017-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on meat slicer. cdi by wash, rinse, and sanitize. |
| 2017-06-05 |
8 |
5-202.12 handwashing sinks, installation - (c) a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed sink in mens restroom with metered faucet activating |
| 2017-02-08 |
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 employees washing hands and recontaminating by turning off faucets with bare hands. cdi- |
| 2017-02-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed spatula and metal sauce bowl in kitchen handsink. cdi- sink cleared. |
| 2017-02-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed chlorine sanitizer in 3-comp sink at unmeasurably low levels. test strip did not turn. cdi- bleach added to bring sanitizer up to 50 ppm cl. |
| 2017-02-08 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p : found tomato sauce cooling from overnight at 53 f. cdi- pic voluntarily discarded. |
| 2017-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found meatballs in tomato sauce holding below 135 f for three hours. pic voluntarily discarded. |
| 2017-02-08 |
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 : found large volumes of sauces cooling in stock pots in walk-in cooler. one pot ha |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. found non-food contact surfaces of soda dispenser with black build-up. |
| 2017-02-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in female restroom. |
| 2017-02-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found employee personal food on upper shelves of walk-in cooler with retail food. |
| 2016-10-18 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep units. |
| 2016-10-18 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on 2 prep units. replace gaskets. |
| 2016-10-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket on the floor with a wiping cloth stored in it. cdi - bucket was lifted off of the floor. |
| 2016-10-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bleach sanitizer bottle too strong and bleaching out the test strip. cdi - pic remade the bottle to 50 ppm. |
| 2016-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the slicer. pic stated it was last used yesterday. cdi - slicer was cleaned. |
| 2016-06-16 |
37 |
3-307.11 protect food from contamination sources. observed empty pans that had been holding shredded cheese stored on top of trash cans, cans were being used as tables to hold the pans. trash cans are a source of contamination and should not be used as ta |
| 2016-06-16 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed deep huge pot in walk in in use to cool tcs pizza sauce made from room temp ingredients and several deep pans of sauce in reach |
| 2016-06-16 |
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 not being time marke |
| 2016-02-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bucket of clorine sanitizer too strong, above 200 ppm. cdi- sanitizer remade to proper strength. |
| 2016-02-04 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed dial thermometer not properly calibrated, was in-accurate by about 8 degrees. cdi- thermometer calibrated. recommend getting thin probe thermometer for better accuracy. |
| 2016-02-04 |
45 |
4-502.11(a) maintain utensils in good repair. observed two fryer baskets with some broken metal spokes needing replacing. observed soup ladle with degraded rubber grip, have ladle replaced. observed dough knife with heat damage on handle, needing replacin |
| 2015-08-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed open pizza boxes stored at register where customers were leaning over and touching food contact surfaces of pizza boxes. pizza boxes moved to back and stored face |
| 2015-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some containers stacked while wet. |
| 2015-08-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in pizza cooler.. |
| 2015-08-24 |
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 pizza sauce made from tcs canned ingredients cooling for 30 minutes in a v |
| 2015-08-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of degreaser not labled. cdi- bottle labeled. |
| 2015-08-24 |
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 serving table and |
| 2015-08-24 |
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 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 inco |
| 2015-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes in make table at 54 degrees. make table is for cold holding, it does not cool foods down that lose temp during prep. cdi- tomatoes moved to walk in to rapidly chill |
| 2015-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean that were dirty with food debris stuck to them. inspect dishes for cleanliness before storing. cdi- all dirty dishe |
| 2015-08-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee cups and canned drinks stored in kitchen. cdi- drinks covered. |
| 2015-04-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified.. |
| 2015-04-30 |
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 sliced ham stored in walk in cooler for 8 days, required date marked foods must maintain 7 day m |
| 2015-04-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in pizza cooler.4-301.12 provide a thin probe thermometer for accurate measure of thin foods.-pf observed thick probe thermometer in use.thermometer |
| 2015-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce in prep cooler at 48-50 degrees. lettuce had just been prepped and placed on make table. need to cool foods to 45 or below before cold holding in make table as make |
| 2015-04-30 |
49 |
5-205.15 maintain a plumbing system in good repair.-p 3 compartment sink is leaking. needs repair. |
| 2015-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some containers stacked while wet. |
| 2015-04-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed pic wash hands at 3 comp sink, after being corrected, pic washed hands at handwash sink but dried hands on dirty apron, did |
| 2015-04-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2015-04-28 |
4 |
2-401.11 employees need to eat in designated areas only and drinks should be covered. observed open employee drink stored on top of inverted clean dishes on clean dish rack. observed open employee drink stored under prep counter. cdi- drinks removed. |
| 2015-04-28 |
13 |
3-304.11 food shall only contact surfaces of approved food contact surfaces, properly cleaned and sanitized equipment andutensils. -p observed a can liner not made for food storage in use for storage of bread. can liners can be made with pesticidesand sho |
| 2015-04-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer bucket reading less than 50 ppm, too weak to be effective. cdi- sanitizer remade to proper strength. |
| 2015-04-28 |
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 times not being written dow |
| 2015-04-28 |
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 improperly cooled pizza sauce stored in large covered pot. cdi- reviewed p |
| 2015-04-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed large pot of non cooked tomato sauce cooling since last night at 50 degrees. type of tomato sauce is recognized as a t |
| 2015-04-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large container of flour not labeled. |
| 2015-04-28 |
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. observed in use knives stored between prep coolers. cdi- knives removed. |
| 2015-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed dirty stand mixer atta |
| 2015-04-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed wrapped pizza boxes stored on floor. observed paper plates and paper trays stored face up, need to store face down or in plasti |
| 2015-04-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available. |
| 2015-04-28 |
49 |
5-205.15 maintain a plumbing system in good repair.-p 3 compartment sink is leaking above sanitizing compartment.general comment: will return within 10 days to check correction of repeated cooling violations. call 704-336-5100 for re-inspection, |
| 2015-04-28 |
34 |
4-301.12 provide a thin probe thermometer for accurate measure of thin foods.-pf observed thick probe thermometer in use. thermometer observed properly calibrated. |
| 2015-01-20 |
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 observed sauces improperly cooled in deep pots with lids. cdi- sauces disposed of, |
| 2015-01-20 |
18 |
. 3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed very large and deep pots of marinara sauce and pizza sauce cooling since yesterday at 47-50 degrees. sauces are made |
| 2015-01-20 |
13 |
3-304.11 food shall only contact surfaces of approved food contact surfaces, properly cleaned and sanitized equipment and utensils. -p observed a can liner not made for food storage in use for storage of bread. can liners can be made with pesticides and s |
| 2015-01-20 |
4 |
2-401.11 employees need to eat in designated areas only and drinks should be covered. observed employee eating in kitchen and drinking from open cup. cdi- employee corrected, moved food and drink to office. |
| 2015-01-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2014-09-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p.observed machine oil and handwash compound stored above food prep areas on prep line. cdi- toxic items stored on chemical storage shelf.7-102.11 label working containers of toxic materials such as |
| 2014-09-08 |
22 |
3-501.19 follow approved tphc procedure. observed pizzas made 30 minutes earlier not being time labeled. cdi- pizzas time labeled. |
| 2014-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations, chlorine sanitizer should be 50-200 ppm to be effective. -p observed sanitizer reading 0 ppm at dish sink. cdi- worker made sanitizer to proper strength.4-601.11(a) equipment food contact surfaces an |
| 2014-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a number of phorid or fruit flies on kitchen walls and around floor drains. need to take action to correct insect problem before problem becomes worse. pic is contacting pest |
| 2014-09-08 |
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 one tub of flour not labeled. |
| 2014-04-29 |
8 |
6-301.14 handwash sinks need handwash signs. observed handwash sinks without handwash signs. - cdi |
| 2014-04-29 |
21 |
3-501.17 date mark all required tcs/rte foods per nc food code. observed pizza sauce made more than 24 hrs ago not date marked. cdi- sauce properly dated. |
| 2014-04-29 |
22 |
3-501.19 need to have written procedure in place to use tphc for tcs foods. observed tcs pizza sauce left at room temperature using tphc methods, no written procedure in place. cdi- gave pic a tphc procedure application to complete for pizza sauce. |
| 2014-04-29 |
43 |
4-903.11 store single service items to prevent contamination. observed paper plates and other paper items stored face up, need to store inverted or in plastic. |
| 2014-04-29 |
45 |
4-101.19 non food contact surfaces must be easily cleanable. observed metal fixed microwave rack that is covered with a badly peeling vinyl type covering and rack has hole drilled into it voiding its nsf certification. replace badly broken flour tub lid |
| 2014-01-09 |
46 |
4-204.116 manual warewashing equipment, heaters and baskets |
| 2014-01-09 |
45 |
4-501.11 - maintain equipment in good repair. observed 3 compartment sink with a bad leak above sink compartment that needs repair asap. |
| 2014-01-09 |
37 |
3-305.11 - protect food during storage. do not store on the floor. observed box of lettuce stored on floor of walk in cooler and bucket of sugar stored on floor. cdi- items stored off of floor. |
| 2014-01-09 |
31 |
3-501.15 - use approved cooling methods to ensure foods cool quickly. observed deep and tight covered container of noodles cooling and a deep pot of sauce that had been improperly cooled. use shallow and ventetdpans, quick chilling equipment, ice baths, o |
| 2014-01-09 |
21 |
3-501.17 - date mark all required tcs/rte foods refrigerated more than 24 hrs per nc food code. observed rte sausages in walk in and prep cooler that were thawed 5 days ago that were not date marked. cdi- sausages properly dated for date of thawing. |
| 2014-01-09 |
18 |
3-501.14 - cool tcs foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed cooked marinara sauce that had been cooling since yesterday in a large pot at 53 degrees.cdi- improperly cooled marinara sauce disposed of by pic. |
| 2014-01-09 |
17 |
3-403.11 - properly reheat comercially pre-packaged rte foods to 135 min for hot holding for no more than 2 hrs. observed meatballs hot holding in steam table at 119 for approx 2 hrs, due to not being initially heated so all parts meet 135 min. cdi- meat |
| 2013-10-08 |
20 |
observed pizza sauce being left out at room temperature. provide proof this sauce is a non tcs food through a product assesment or time control or temperature control this food. cdi- pic will use tphc to time control this sauce using similar methods that |
| 2013-10-08 |
8 |
properly supply handwash sinks with hand towels. no hand towels at hand sink by pizza prep area. -cdi.handwash sinks need handwash signs, no sign at this handsink. |
| 2013-10-08 |
15 |
separate dented cans and mark for return. observed dented can on shelf. cdi- can marked for return. |
| 2013-10-08 |
18 |
cool tcs foods from 135 to 70 in two hrs and 70-45 in 4 more hrs, cool tcs foods made from room temp ingredients to 45 or below in 4 hrs. observed cooked marinara sauce that had been cooling since yesterday in a large pot with a lid at 70 degrees. observe |
| 2013-10-08 |
21 |
date mark all required tcs/rte foods kept more than 24 hrs per nc food code. observed pizza meat sauce more than 24 hrs old in walk in cooler that was not date marked. cdi- sauce properly dated |
| 2013-10-08 |
26 |
label all chemicals, observed one spray bottle of glass cleaner not labeled - cdi. |
| 2013-10-08 |
31 |
use approved cooling methods to ensure foods cool quickly. observed deep pots in use to cool foods. use shallow and ventetd pans, quick chilling equipment, ice baths, or other effective cooling methods. |
| 2013-04-16 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed single servi |
| 2013-04-16 |
41 |
properly store in use utensils on clean dry surface or other approved location. observed in use knives stored between equipment in un-clean place. cdi- knives removed and cleaned. |
| 2013-04-16 |
39 |
observed wet wiping cloth stored on cutting board. store wet wiping cloths in sanitizer. cdi- corrected by instruction |
| 2013-04-16 |
37 |
do not store food on the floor. dry good container stored on floor of kitchen. |
| 2013-04-16 |
34 |
food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. observed stem thermometer about 10 degrees out of calibration. cdi- reviewed calibration method with pic. |
| 2013-04-16 |
21 |
date mark all required tcs/rte foods kept more than 24 hrs per nc food code. observed containers of cooked noodles more than 24 hrs old that were not date marked. cdi- noodles properly dated. |
| 2013-01-29 |
21 |
date label rte/tcs required foods per nc food code. no date marking sytem in place. cdi- reviewed date marking with pic. |
| 2013-01-29 |
22 |
written procedures for tilt/tphc shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. no written tilt/tphc policy available. cdi- written procedures are to be attained asap from ot |
| 2013-01-29 |
4 |
properly stored employee drinks covered and below food or food contact surfaces to prevent contamination. observed open drinks stored above clean dishes on dish rack and on drain board of prep sink. cdi- drinks removed. |
| 2013-01-29 |
42 |
properly store dishes to prevent contamination. observed dirty blender pitcher stored along with clean dishes on clean dish storage shelf. cdi- dirty dish placed in 3 comp sink. |
| 2013-01-29 |
37 |
observed container of dry goods stored on floor. do not store food on the floor. |
| 2013-01-29 |
2 |
no employee illness policy available. gave pic health policy to review with employees. |