| Violation Date |
Code |
Description |
| 2018-12-07 |
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 styrofoam cups being used to dispense dry goods. |
| 2018-12-07 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket of bleach sanitizer at 0ppm. cdi: corrected to proper concentration. |
| 2018-12-07 |
21 |
repeat: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 whole beans cooked on 11/28/18 and cabbage mix made on 11/29/18 that both had expired 7 |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed queso centro americano and salsa verde inside cold display unit above 45f (see temp chart). all food was removed and service repair called in. cooler will not be used until rep |
| 2018-12-07 |
14 |
general comment:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed no sanitizer available for use. cdi: bleach sanitizer was made up at 3 compartment sink at proper concentration. |
| 2018-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed pans stored inside kitchen handsink. cdi: pans were removed. |
| 2018-09-12 |
45 |
general comment:4-501.11 maintain equipment in good repair. observed hot box in kitchen not in working condition. pic has placed a work order for repair. |
| 2018-09-12 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. two pans of white rice made yesterday not dated inside walk-in cooler. cdi: properly dating.3-501.18 discard the food requiring date |
| 2018-09-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. pork at 113f; gravy at 104f; beans at 100f in hot box that was not working. cdi: pork reheated to 195f; gravy to 211f; beans to 199f. |
| 2018-04-02 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. chicken for empanadas, beans, and 2 sheet pans of potatoes cooked yesterday without date inside walk-in cooler. cdi: properly date m |
| 2018-04-02 |
14 |
repeat:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. no sanitizer was available for use. cdi: bleach sanitizer was provided at 3-comp sink at 50-100ppm. |
| 2018-04-02 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. bowl of raw chicken stored above ready to eat foods inside walk-in cooler. cdi: chicken moved to bottom shelf. |
| 2018-04-02 |
7 |
general comment:3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p. employee observed handling tortillas with bare hands. cdi: tortillas discarded; gloves donned. |
| 2017-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. 1 pt - observed employee personal drink and employees eating on prep table in kitchen. cdi: drinks discarded; employees moved to another location. |
| 2017-12-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - 1.5 pts. - observed no sanitizer available for use. cdi: bleach sanitizer was made up at the 3-compartment sink at 100ppm. |
| 2017-12-20 |
21 |
repeat: 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - 1.5 pts. observed 2 containers of chicken soup and a container of beans made yesterday inside walk-in cooler without a date. impro |
| 2017-07-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c 0.5 pts. observed employee purse stored on shelf on top of clean dishes. |
| 2017-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts. observed bucket with bleach sanitizer at 10ppm. cdi: corrected to 50ppm during inspection. |
| 2017-07-27 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employee preparing/handling food without proper hair restraint. |
| 2017-07-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 1 pt. observed some food uncovered inside walk-in cooler. cdi: covered by pic with plastic wrap on site. |
| 2017-07-27 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed two dry good containers not labeled. cdi: labeled on site. |
| 2017-07-27 |
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 1.5 pts. observed a container of potatoes, pork, and beef made yesterday inside walk-in cooler without at date. according to pic, these item |
| 2017-02-09 |
45 |
general comment:4-501.11 maintain equipment in good repair.repair display cooler at front. observed a big block of ice accumulating inside cooler. minimal food products observed in cooler. all food was stored in packages and covered. |
| 2017-02-09 |
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. -pfobserved large container of soup filled to the top inside walk-in cooler. product wa |
| 2017-02-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer in red buckets at 200ppm. maintain bleach sanitizer between 50-100ppm. cdi: diluted and more sanitizer was made up at 3-comp sink at 50ppm. |
| 2017-02-09 |
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. -pobserved large container of chicken stock at 49f inside walk-in that had cooled improperly overnight. cdi: chicken stock was voluntari |
| 2017-02-09 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved pan stored inside handsink. cdi: pan removed. |
| 2016-10-18 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed pic dump wated in handwash sink. cdi- informed pic handwash sink was only to be used for handwashing. |
| 2016-10-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed sliced ham with a sell by date of 10/16 and 10/17. also observed cooked rice in wic with a |
| 2016-10-18 |
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 a shaker of salt unlabeled and a container of oil unlabeled. label all foods not easily identifiable. no points deducte |
| 2016-10-18 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed some soiled dry wiping cloths. no points deducted,. |
| 2016-06-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed spoons and forks stored with with handles not stored up. repeat. |
| 2016-06-20 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer low in concentration. cdi- sanitizer was discarded and re-filled. |
| 2016-06-20 |
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 salsa, rice, pork, and beef all dated with wrong date. cdi- pic knew date of prep for each food and dated according t |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket in door to freezer. replace gasket. |
| 2016-01-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic spoons and forks not stored in an orderly fashion as to prevent contamination. |
| 2016-01-25 |
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 two sheet trays with a lot of rice on them that were cooling and recorded |
| 2016-01-25 |
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 an open bottle of milk and cooked chicken that was missing a date label. cdi- pic dated items according to when they were made. |
| 2016-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed plantains recorded at a temperature of 126 and potatos at 122. pic stated that plaintains were cooked a half hour ago and potatos had been there for about 3 hours. cdi- plant |
| 2016-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some minor food debris on wheel of slicer. clean slicer thoroughly.4-501.114 maintain sanitizer at correct concentrations. -p observed employee washin |
| 2015-09-02 |
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 salsa prepped 30 mins ago, cooling in the display unit. salsa was 53f. c |
| 2015-09-02 |
37 |
general comment 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed 2 open bags rolled over and one bag wrapped in saran wrap. once bags are open , place them in a container or plastic bag to be prot |
| 2015-09-02 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. - observed at least 3 cloves of moldy garlic in the walk in cooler. cdi - pic discarded the items. |
| 2015-09-02 |
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 handles of tongs stored directly on food in the display unit. |
| 2015-01-08 |
45 |
4-205.10 food equipment, certification and classificationgeneral commentobserved facility to be using a non-ansi/nsf residential refrigerator. facility is only storing non-potentially hazardous foods in refrigerator. |
| 2015-01-08 |
19 |
! 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p.observed plaintains hot holding at range of 124-145f, after temperature checking several locations in pan. cdi by pic reheating plaintains on stove, until temperature was at 191f (>/= |
| 2014-07-25 |
45 |
4-205.10 food equipment, certification and classificationobserved facility to be using a non-ansi/nsf residential refrigerator. remove non nsf/ansi accredited equipment from facility, and notify the mecklenburg county health department (mchd) before insta |
| 2014-07-25 |
26 |
7-204.11 sanitizers, criteria-chemicalsobserved 3 comp sanitizer to read lower than 200ppm (150ppm). cdi by pic adding more sanitizing tablets to increase strength. |
| 2014-07-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment***deli meats and moist deli cheeses must be date-marked as well once they have been stored longer than 24hrs*** |
| 2014-07-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous foods shall be hot held above 135f at all times.observed pan of pulled pork hot holding at 117f. pork was initially cooked at |
| 2014-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved raw beef above ready to eat foods in residential non-approved refrigeration in kitchen. cdi by pic relocating food walk-in cooler. |
| 2014-07-25 |
8 |
6-301.11 handwashing cleanser, availabilityobserved someone had mistakingly put hand sanitizer in soap dispenser. cdi by using bottle of dish detergent until dispenser restock secured.5-202.12 handwashing sinks, installationobserved handsink hot water onl |
| 2014-04-22 |
45 |
4-202.11 food-contact surfaces-cleanability(a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; pf (3) free of sharp internal angles, corners, and crevices; |
| 2013-11-25 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesgeneral commentobserved gasket around walk-in cooler door beginning to split/tear. replace torn/split gaskets. |
| 2013-11-25 |
39 |
3-304.14 wiping cloths, use limitation(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at aconcentration specified under ยง 4-501.114; and (2) laundered daily as specified u |
| 2013-09-13 |
15 |
observed a gallon sized container of milk in prep unit with a used by date of 9/11/2013. cdi by staff voluntarily discarding gallon of milk. check for used by dates on products to ensure your offering the freshest products possible for customers health. |
| 2013-09-13 |
47 |
general commentobserved some black residue collecting on top portion of walk-in freezer door gasket. clean |
| 2013-05-28 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |