| Violation Date |
Code |
Description |
| 2018-08-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed an expired quat testing kit on site. vr required. |
| 2018-08-02 |
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 crepe wooden spatulas and ice cream scoops being stored in room tempera |
| 2018-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed the wiping cloth used for the espresso machine steam wand being stored on top of the espresso machine while not in use. |
| 2018-08-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door of facility being propped open. |
| 2018-08-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no functional thin probe thermometer on site. vr required. |
| 2018-08-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one soap bottle not labeled. cdi- product labeled. |
| 2018-08-02 |
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 one opened package of goat cheese from 7/13. cdi- product discarded. |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crepe batter being stored at room temperature near the crepe tables while the product was ~62f. cdi- product was placed on tphc and will be discarded after 4 hours. ehs recom |
| 2018-08-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employees tea mug stored on the drain board of a prep. sink in the back of the kitchen. |
| 2018-08-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed gasket split on the right door of the reach in cooler. -0- |
| 2018-02-13 |
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 wooden crepe paddles stored in water at 58f. -0- |
| 2018-02-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed eggs cooked with gloved hands. gloves changed without handwashing between hand dispensing allergens such as tomatoes. cdi - pic will discuss with owner whether to go to pasteur |
| 2017-10-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on reprinted menus missing the asterisk (*) and disclosure that either eggs may be serv |
| 2017-10-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed debris inside the pink and red cups used to store utensils. -0- |
| 2017-10-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of the inspection. pic with certification came in when writing up the inspection began. -2- |
| 2017-10-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around the swivel faucet of the women's restroom handsink and toilet out of order in the women's restroom. -0- |
| 2017-05-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on food employee and food employees wearing hair restraint covering only the ponytail or bun. -. |
| 2017-05-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled squeeze bottles in the kitchen. cdi - pic labeled these dish detergent and sanitizer. -1- |
| 2016-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a loose faucet at the front hand wash sink. have repaired. repeat. |
| 2016-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket to the door of the small reach in cooler in the front area. have replaced/repaired. |
| 2016-10-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed weak sanitizer at the 3-compartment sink. no washing, rinsing and sanitizing were being done at the time of testing strength. cdi-the sanitizer was remade t |
| 2016-05-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at the front coffee station. cdi - pic moved sheath up to protect lips. -1- repeat |
| 2016-05-25 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed growlers used for home brew that are given to customers that are friends with the owners. facility is not permitted to serve alcohol |
| 2016-05-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed loose faucet at the front handsink. tighten. -0- |
| 2016-05-25 |
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 storage bins at the front prep area 3 inches off the ground used for storing clean linens, dishes and spices. cdi - pic |
| 2016-05-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ant in the rear of facility near the restrooms and sewer flies in the dining room area. maintain and increase pest control as necessary and maintain drains. -0- |
| 2016-05-25 |
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 shakers and squeeze bottles at the crepe station without labels. label these with the common name of the food. -0- |
| 2016-05-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above facility food in the reach in cooler near the rear prep sink. cdi - pic moved to lower shelf for storage. -0- |
| 2015-10-16 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no receptacle at kitchen handsink. |
| 2015-10-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. keep lip of single serve cups protected by plastic sleeve or within a sanitary dispenser. |
| 2015-04-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed kitchen handsink blocked by garbage can. removed and gave instruction. |
| 2015-04-14 |
36 |
6-202.15 outer openings, protected - c observed back door propped open without screen. screen door is purchased for installation. |
| 2015-04-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean utensils on top of garbage can. removed items to 3-comp sink and gave instruction to protect clean utensils from areas of cross |
| 2014-07-23 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal phone set on cutting board of prep cooler. do not set personal items on food prep surfaces. |
| 2014-07-23 |
38 |
2-303.11 prohibition-jewelry - c observed staff member working with food to be wearing a watch. food handlers shall not wear items below the elbow except for simple metal band rings on the fingers with no gems, cut-outs, or in-lays. |
| 2014-07-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed can-opener blade to be left soiled. observed potted house plants to be set into the basin of the food sink. observed labels to be left on clean container |
| 2014-07-23 |
1 |
2-102.12 certified food protection manager - c observed no documentation of approved ansi manager training. this is a 2 point deduction as of january 1, 2014. -repeat |
| 2014-01-24 |
35 |
3-302.12 food storage containers identified with common name of food - c observed unlabeled containers of dry goods foods, label all dry goods foods such as sugar, salt, and flour. |
| 2014-01-24 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed handsink used as a dump sink. handsinks can only be use for handwashing. -cdi sink was cleaned. |
| 2014-01-24 |
1 |
2-102.12 certified food protection manager - c observed no documentation of approved ansi manager training. this is a 2 point deduction as of january 1, 2014. -repeat |
| 2013-07-11 |
1 |
a) 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 |
| 2013-07-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved the underside of the can-opener to be soiled. ensure that the can-opener and can-opener blade are properly washed, rinsed, and sanitized. -cdi item was removed |
| 2013-07-11 |
36 |
observed 1 fly strip in the prep area to be too close to the food prep sink and equipment. move the strip back towards the corner so that it is not over any food prep surfaces, tables, or equipement. -cdi by instruction. |
| 2013-07-11 |
37 |
observed crepe mix, sugar, and other dry goods foods stored in bags that were open and exposed on the shelf. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2013-07-11 |
39 |
3-304.14 wiping cloths, use limitation observed wiping cloths that were damp to be stored on chairs and not set into sanitizer buckets as required. in use wiping cloths shall be stored in sanitizer buckets with proper strenght sanitizer. these buckets |
| 2013-07-11 |
26 |
7-102.11 common name-working containers all chemcials must be properly labeled. observed unlabeled windex. -cdi bottle was set aside for labeling. this was noted on the previous inspection. |
| 2013-07-11 |
44 |
3-304.15 (b)-(d) gloves, use limitationsensure that hands are properly washed before going to perform any food handling, even if gloves are worn. do not use gloves that may be contaminated to handle utensils as the griping surface of the utensil may beco |
| 2013-07-11 |
51 |
5-203.12 toilets and urinalsobserved a tear in the covering on the seat of the woman's toilet. replace the seat with a seat that is smooth and easily cleanable. |
| 2013-07-11 |
54 |
6-305.11 designation-dressing areas and lockerspersonal items, clothing, and papers cannot be kept throughout the kitchen. they must be kept in a defined space that is not used for food service purposes. observed personal papers, items, and clothing sto |
| 2013-07-11 |
41 |
3-304.12 in-use utensils, between-use storage observed utensils stored with the food contact surface up instead of the handle up. store utensils with the handles up. observed utensils at the cook station being stored in room temperature sanitizer. ute |
| 2013-02-28 |
14 |
a) equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in ? (b) of this section; before each use with a different type of raw animal food such as beef; fish; lamb; pork; or poultry; p(2) each time there is a change from |
| 2013-02-28 |
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 f |
| 2013-02-28 |
45 |
observed small leak at the 3 compartment sink rinse basin drainline. repair all such leaks. |
| 2013-02-28 |
43 |
a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contaminat |
| 2013-02-28 |
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 |
| 2013-02-28 |
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 |
| 2013-02-28 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff members wearing jewelery that is not allowed. |
| 2013-02-28 |
38 |
a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting |
| 2013-02-28 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-02-28 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed unlabeled container of windex. all chemi |
| 2013-02-28 |
21 |
facility is not yet properly date marking. this is the initial inspection of the facility under the new nc food code. the facility staff were directed to start proper date marking of all temperature controled; ready to eat foods. -cdi by instruction. |
| 2013-02-28 |
1 |
a) 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 |