| Violation Date |
Code |
Description |
| 2019-01-14 |
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 tight wrapped large bowl of salad in walk in cooler cooling at 47 degrees |
| 2019-01-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf could not determine if roasts for buffet/ carving station had reached proper final cook temperature per 3-401.11, |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed foods on buffet less than 41 degrees including: pasta at 60 degrees, steamed asparagus at 53 degrees, and lettuce at 60 degrees. as foods were in process of service for brunch a |
| 2019-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed facility hosting a special event buffet with serveral foods on buffet and several foods hot holding in hot boxes for the buffet less than 135 degrees. foods less than 135 on bu |
| 2019-01-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. -p observed beef roasts in hot holding and at carving station under 130 degrees (obs. at approx. 107 degrees) . pic said roasts began cooking process approx. 2 hrs earlier to a final cook temp of 12 |
| 2019-01-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer not used today stored with food build up on blade and blade guard. needs cleaning. cdi- slicer broken down for cleaning. |
| 2019-01-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored next to pan of food on prep table during food prep. cdi- drink removed. |
| 2018-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink cup stored on prep table. cdi- drink removed. |
| 2018-09-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at dish room handsink. cdi- paper towels provided. |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two pans of lettuce in ice baths at 55 and 58 degrees. lettuce was stacked higher than ice in ice pan making ice bath in-effective. cdi- lettuce rapidly chilled in walk in coole |
| 2018-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored as clean with some food residue left on blade guard. observed pan in dish area stored as clean with significant food debris left on |
| 2018-09-11 |
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 hamburgers cooked and cooled yesterday not date marked in drawer cooler. observed opened bags of tcs guacamole in fridge and prep c |
| 2018-09-11 |
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 cooked and tightly wrapped pork loin cooling for approx. 4 hrs at 48 degre |
| 2018-04-18 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed hall by dish room with very dust clogged celing vents. need cleaning.general comment: most salad ba |
| 2018-04-18 |
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 missing baseboard tile near boh prep sink. |
| 2018-04-18 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed in-accurate thick probe dial thermometer av |
| 2018-04-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed employee using red sanitizer bucket for detergent water, recommend using color coded or clearly labeled buckets to prevent confusion. cdi- detergent placed i |
| 2018-04-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility offers shell eggs cooked to order, no consumer advisory posted. cdi- facility mgr. posted proper consumer |
| 2018-04-18 |
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 bean burger and hot dogs in drawer cooler opened yesterday not date marked. cdi- items dated.3-501.18 discard the food requiring da |
| 2018-04-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpresent pic was un-familiar with employee health policy, appears not all employees have reviewed health policy that facility us |
| 2018-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. cdi - employees started to break down the machine to clean. |
| 2018-01-16 |
31 |
repeat violation 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 cheese cooling in the drawer cooler while covered with |
| 2018-01-16 |
39 |
repeat violation 3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm on the cook line. cdi - sanitizer was remade at 200 ppm. |
| 2017-10-17 |
41 |
general comment 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 the handle of tongs directly on top of the green onion |
| 2017-10-17 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm on the cook line. cdi - bucket was refilled at 200 ppm. |
| 2017-10-17 |
31 |
repeat violation 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 cheese and salad cooling while tightly covered with sar |
| 2017-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items held on ice and on the salad bar above 45f (see temperature chart). cdi - items were removed from service to cool. suggested tphc to the pic.a reminder: all col |
| 2017-08-21 |
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 on the prep unit gaskets and drawer cooler gaskets on the cook line. |
| 2017-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-21 |
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 cut melons cooling in the reach in cooler and walk in cooler while cover |
| 2017-05-24 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler across from the oven. replace gaskets. |
| 2017-05-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed the facility partially cooking chicken without approval. pic stated he would like to continue partially cooking; will |
| 2017-02-23 |
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 a container of cut tomatoes cooling while tightly covered with saran wra |
| 2017-02-23 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler by the oven. replace gasket. |
| 2017-02-23 |
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 on gaskets and on the vent of the ice machine. |
| 2016-12-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a cracked ice shield in the ice machine. replace shield. observed tape on the handles of the lids on the hot hold line. remove tape so that it is smooth and easy to clean; replace if |
| 2016-12-08 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm. cdi - sanitizer was remade at the proper concentration. |
| 2016-12-08 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a squeeze bottle of water unlabeled. |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a little pink build up on the ice machine shield. cdi - cleaned during inspection.observed food debris in the blade of the robo coupe while it was s |
| 2016-08-09 |
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 black build up on the gaskets of the prep unit on the line. clean gaskets. |
| 2016-08-09 |
45 |
4-501.11 maintain equipment in good repair. - observed a reach in cooler with an ambient air temp of 49f. cdi - maintenance has been contacted. verification required 8/18/2016observed split gaskets on he prep unit on the cook line and the reach in freezer |
| 2016-08-09 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items in the reach in cooler in the back above 45f (see temp chart). cdi - pic voluntarily discarded the items. |
| 2016-04-25 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed pre-cooked frozen veggies that had just been reheated and placed in hot holding cabinet, veggies observed at 120-122 |
| 2016-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce over stacked in make table at 50 degrees and tuna salad on sald bar at 52 degrees. cdi- out of temp items removed and chilled. observed lettuce, sliced cherry tomatoes, |
| 2016-04-25 |
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 soup cooked 4 days ago that did not have proper date marking in walk in cooler. observed all other foods properly date marked. cdi- |
| 2016-04-25 |
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 pork roast cooling in walk in cooler for nearly 2 hrs, roast observed at 8 |
| 2016-01-27 |
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 ham and roast bee |
| 2016-01-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par-cooked chicken breast in walk-in cooler. cdi by cooking through to 165f for 15 seconds. gave pic non-continuous co |
| 2016-01-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed microbial build-up on ice machine deflector. cdi by wash, rinse, and sanitize. |
| 2015-05-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal drink container above food in fridge and employee hat stored above clean dishes on dish rack. cdi- items placed in desi |
| 2015-05-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spaghetti sauce in fridge made 2 days ago that was not date marked. cdi- food date marked. |
| 2015-05-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed packaged bean burgers and packaged raw hamburger stored in same cooler drawer. both packages were intact. cdi- raw hamburger stored below bean burger. |
| 2015-03-10 |
33 |
3-501.13 use approved thawing methods. observed frozen hummus being left out to thaw. need to thaw foods in cooler, under running water, or microwave as part of cooking process. cdi- hummus still frozen, placed in refrigerator for thawing. |
| 2015-03-10 |
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 just prepped bean salad tightly wrapped while trying to cool. cdi- worker |
| 2015-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen. cdi- drink removed. |
| 2014-11-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed tray of raw salmon stored above box of lettuce in walk in cooler. cdi- salmon properly stored by final cook temperature. |
| 2014-11-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed interior of ice machine with some mold build up around ice chute, cdi- ice machine cleaned. may need to clean ice machine on a more frequent schedule. |
| 2014-11-11 |
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 a few foods placed in cooler the day before to thaw and are to be refrigerated over 24 hrs, that were not date marked for date of t |
| 2014-08-20 |
14 |
4-501.114 maintain quat sanitizer at 150-200 ppm. observed quat sanitizer in bucket not changed out since 5 hrs earlier reading below 150 ppm. need to change out in use sanitizer frequently to maintain proper strength. cdi- sanitizer remade to proper stre |
| 2014-05-22 |
53 |
6-501.11 maintain facility in good repair. observed light fixture detached from walk in cooler ceiling, needing repair. |
| 2014-05-22 |
31 |
3-501.15 use approved cooling methods. observed cooked gravy that had been pulled from hot holding approx. 2 hrs 50 minutes earlier at 100 degrees in a deep container in refrigerator. need to use shallow, vented pans, quick chilling equipment, ice baths o |
| 2014-05-22 |
14 |
4-602.11 (a) maintain food contact surfaces clean. observed ice machine with some build up on ice chute. clean food contact surfaces at least within 4 hrs of use. observed can opener not used today with food residue left on the blade. cdi- dirty items cle |
| 2014-03-12 |
31 |
3-501.15 use approved cooling methods such as: vented and shallow pans, quick chilling equipment, ice baths or other effective cooling methods. observed tightly wrapped chicken in a deep container not properly cooling. cdi- chicken reheated and hot held. |
| 2014-03-12 |
18 |
3-501.14 properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed chicken tightly wrapped in a deep container cooling in the prep cooler at 78 degreees, approx. 2 hrs since cooling began. cdi- pic rapidly reheated chicken to 165 and |
| 2014-03-12 |
17 |
3-403.11 reheat foods to min. 165 within 2 hrs for hot holding. observed green bean caserole placed in hot hold box for an hour at 128-130 degrees while waiting to be reheated. hot hold box is not made for reheating, should only be used to hot hold hot fo |
| 2014-03-12 |
8 |
5-205.11 maintain handwash sink hot water to reach 110 min. observed handwash sink in kitchen with no hot water. cdi- maintenance called and was in process of repairing problem during inspection. |
| 2013-11-20 |
7 |
no bare hand contact allowed with rte foods unless immediately cooked to 165. observed employee handling cooked burgers with bare hands. cdi- employee corrected, burgers heated to 165. |
| 2013-11-20 |
11 |
maintain food in good condition, dispose if adulterated or un-safe. observed pudding in refrigerator that had molded. cdi- pudding disposed of by worker. |
| 2013-11-20 |
14 |
keep ice machines clean. ice machine had some build up on ice chute. cdi- pic cleaned and sanitized ice machine. |
| 2013-11-20 |
53 |
maintain walls in good repair. observed wall in dry storage/single service storage area that has been damaged and needs some repair. |
| 2013-11-20 |
23 |
cook said they may offer undercooked eggs if requested. informed cook they will need an approved consumer advisory. pic said they will not offer undercooked eggs as their policy is to cook eggs to min. 145 degrees. if this policy changes, be sure to have |
| 2013-11-20 |
21 |
date mark all required rte/tcs foods refrigerated more than 24 hrs. observed deli meats prepped 5 days ago not date marked. cdi- meats properly dated. |
| 2013-08-09 |
26 |
properly label all chemicals to avoid confusion. observed degreaser stored in sanitizer buckets, labeled as sanitizer. cdi- degreaser placed in properly labeled bucket. |
| 2013-08-09 |
14 |
maintain quat sanitizer at 150-400 ppm. observed quat sanitizer in buckets reading below 150 ppm. change out sanitizer as needed to maintain strength of sanitizer. cdi- sanitizer changed out. |
| 2013-08-09 |
4 |
store employee drinks covered and below food or food contact surfaces. observed open employee drink stored in kitchen. cdi- drink removed. |
| 2013-08-09 |
2 |
pic has had employees read and sign employee health policies but employees did not know specific illnesses or symptoms that must be reported. recommend more training of employees so they know their responsibilities. cdi- pic will have more trainings and w |
| 2013-05-31 |
19 |
hot hold foods at 135 min. observed burgers and chicken hot holding on flat grill at 115-118 degrees; said to have been hot holding for 30 minutes; part of flat grill not turned up hot enough to hot hold properly. cdi- foods reheated to 165 and grill turn |
| 2013-05-31 |
13 |
protect foods on self service buffets from contamination. observed apples in grab n go cooler not covered or under a sneeze shield. cdi- apples washed and wrapped and will be wrapped on self service line in the future. |
| 2013-05-31 |
14 |
keep ice machines clean. observed mold build up on ice machine around ice chute. cdi- ice machine cleaned. |
| 2013-05-31 |
21 |
maintain 7 day shelf life for all required date marked foods. observed mozarella cheese and sliced corned beef date marked past their shelf life dates. cdi- out of date foods disposed of. |
| 2013-03-11 |
26 |
store toxic substances in chemical storage area and to prevent contamination. observed some chaffing fuel stored on shelf above boxed tea bags. cdi- chafing fuel stored in chemical storage area. |
| 2013-03-11 |
21 |
date mark all required tcs/rte foods per nc food code. observed american and mozarella cheeses not date marked. these cheeses are non-exempt and must be date maked. cdi- foods properly marked. |
| 2013-03-11 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed meat slicer not used today that had not been properly cleaned since last use; had meat particles on the blade sharpener attachment. cdi- slicer properly cleaned. |
| 2013-03-11 |
4 |
employee drinks should be covered and stored below food or food contact surfaces to prevent contamination. observed an open employee drink stored on a prep table. cdi- drink removed. |
| 2012-11-05 |
20 |
observed all tcs foods on salad bar; lettuce; eggs; ham; etc. cold holding at 48 degrees. cold hold foods at 45 or less. cdi- foods switched out with cold foods at 45 and below. may need to thoroughly chill just prepped foods below 45 to ensure they cold |
| 2012-11-05 |
26 |
observed quat sanitizer being made too strong; above 400 ppm; which can be toxic. the quat 146 in use should be 150-400 ppm to be effective. be sure to use quat test strips to check. cdi- sanitizer made correctly. |
| 2012-11-05 |
21 |
observed some foods in refrigerator and coolers not being date labeled per nc food code. |
| 2012-11-05 |
1 |
pic not food certified by ansi course; deadline is 1/1/14. |