| Violation Date |
Code |
Description |
| 2018-08-09 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c clean the dish machine daily. observed debris accumulation on the inside walls/doors of the dish machine. |
| 2018-08-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-use cups stored at the customer self-service station with lip portion of cups exposed. |
| 2018-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some ceramic bowls/plates and 2 blenders stored clean and stacked while wet. improvements made since last inspection therefore no point escalation. |
| 2018-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods cold holding above 45f in flip top cooler drawers near the drive through window. cdi- items were relocated to the walk in cooler for cooling. |
| 2018-04-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris accumulation on plastic shelving coverings in the walk in cooler. |
| 2018-04-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed sandwich wooden picks being stored in a container with food debris in it and multiple cups at the customer self-checkout area |
| 2018-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad mixing bowls and metal containers stored clean and stacked while wet. |
| 2018-04-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets/watches while working with food. |
| 2018-04-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed 3 thermometer probes sheathed with visible food debris on the probe. cdi- items were cleaned. |
| 2018-04-24 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling soiled equipment then proceed to handling clean equipment at dish machine without changing gloves or washing his hands. cdi- di |
| 2018-01-23 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle payments at the front counter and then plate food for customers without washing hands. cdi - pic had two employees handle the front counter service, one plating |
| 2018-01-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed fruits and vegetables stored on the top shelves in the walk in cooler over rte juice and dressings on lower shelves. cdi - storage order reversed. -0- |
| 2018-01-23 |
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 one container of cooked chicken without date mark. observed dressings stored in the walk in cooler without the open date available. |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans to the right of the dish machine on drying shelf. -0- |
| 2018-01-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelet and watch on two food employees plating food. 2-402.11 use head coverings, beard guards and clothing to restrain body hair |
| 2018-01-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at the self-service kiosks overstacked out of the cup dispenser. repeat -1-4-903.11(a) store single-use and single-service articles to prevent conta |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves in the walk in cooler and peeling drying shelf to the right of the dish machine. -0- |
| 2018-01-23 |
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 dust buildup behind the vent cover over the hvac vent. repeat -.5- |
| 2017-10-26 |
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 buildup behind the hvac vent cover at the soda dispenser on the ceiling. -0- |
| 2017-10-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on ceiling in the dining room around the |
| 2017-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky buildup on the tops of doors under the soda dispensers. -0- |
| 2017-10-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lips of stacked cups at the self-service kiosks above the height of the cup dispensers. -.5- |
| 2017-10-26 |
37 |
3-305.12 (f) food storage, prohibited areas - c food shall not be stored under sewer lines. observed tea, coffee and filters stored under the sewer line of the dump sink. cdi - pic moved these to empty space under the same prep table away from the sewer l |
| 2017-10-26 |
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 cole slaw with tight lid in place cooling in the prep cooler near the driv |
| 2017-10-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee working at front counter handling payments and preparing food orders without handwashing after handling payments. cdi - pic educated food employee and hands washed. -2- |
| 2017-07-07 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed buildup on the roof of the microwave behind loose panel. -0- |
| 2017-07-07 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed labeled employee medication stored on a high shelf over facility food in the baker's walk in cooler. cdi - pic moved medication to a low shelf and educated employees on the |
| 2017-07-07 |
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 lids in place while spring mix, green goddess dressing cooling in low boy |
| 2017-07-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no labels on working containers of basil pesto and vinaigrette in squeeze bottles at the prep line. -0- |
| 2017-07-07 |
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. observed scoop used for dispensing food stored on soiled prep table. repeat -.5- |
| 2017-07-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors on both dumpsters open. -0- |
| 2017-07-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the handsink located behind the registers at the front counter. -0- |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed leaking roof from the air conditioner and peeling, rusty shelving near the dish machine. -1- |
| 2017-07-07 |
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 caulking at the floor to wall junction near the handsink in the men's |
| 2017-05-05 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employees leave food prep area while wearing gloves, touc |
| 2017-05-05 |
38 |
82-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-302.11 m |
| 2017-05-05 |
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 knife in the prep station stored on soiled counter. -0- |
| 2017-05-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on drying shelves. -0-4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2017-05-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored on the high shelf in the walk in cooler in the baking station. cdi - pic removed the drinks and instructed to store them low and awa |
| 2017-05-05 |
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 the backsplash panel of the soda machine and on the inside of the dish machine. -1- repeat |
| 2017-05-05 |
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 dust behind the vent cover in ceiling in the dining room near the drink dispenser. -.5- repeat |
| 2017-05-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked cups in the cup dispensers at the front ordering area. -.5- repeat |
| 2017-03-07 |
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 buildup behind the missing air filter on the hood exhaust located over the dish machine. clean. rep |
| 2017-03-07 |
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 the handles of walk in coolers and on the floor in the walk in freezer under shelving. clean these areas. -.5- repeat |
| 2017-03-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed lip on cups in dispensers at customer self-service and behind the counter. reduce the line of cups so the lip areas on all cups are protected. ob |
| 2017-03-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food employees wearing bracelet and watch on arm while plating food. remove these prior to beginning food prep. repeat2-402.11 u |
| 2017-03-07 |
14 |
4-602.11 (d) equipment food-contact surfaces and utensils-frequency - p food contact surfaces of equipment and utensils used with tcs foods shall be cleaned at least every 4 hours if at room temperature. observed salad toss bowls and tongs used for tossin |
| 2017-03-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed pineapples, cantaloupes and other unwashed produce over rte toppings, nuts and other rte foods. separate these. cdi - pic reversed storage order for rte foods, placing the |
| 2016-12-14 |
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 unlabeled shakers of spices on the prep line. label these with the common name of the food. -0- |
| 2016-12-14 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee handle unwashed avocado, wash it, remove sticker |
| 2016-12-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed cantaloupes and other unwashed produce stored on shelf over rte soups and other rte foods. cdi - pic designated separate storage for produce on shelving, with washed produ |
| 2016-12-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed two buckets of sanitizer at 100 ppm quat. cdi - buckets refilled with quat at 200 ppm. -1.5-4-602.11 (d) equipment food-contact surfaces and utensils-frequency |
| 2016-12-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee with band on arm at the drive-thru window. remove this prior to food service.2-302.11 (b) unless wearing intact gloves |
| 2016-12-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic and metal silverware with the handles down. invert these so the handle is available for selection to avoid contaminating food contact surface. ob |
| 2016-12-14 |
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 the walk-in handles and walk in shelving. clean these. -0- |
| 2016-12-14 |
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 grout in tiles outside restrooms.6-501.12 floors, walls, ceilings incl |
| 2016-12-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats hanging over single use napkins and on shelf used for facility items. keep these from contaminating facility items. -0-6-501.14 cha |
| 2016-12-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed unwashed avocados at the prep line being cut for service. cdi - employee washed avocados before use. -.5- |
| 2016-09-26 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed damaged splash guard at bakrey hand sink. |
| 2016-09-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observe single service cups stored with debris present in server area. observed single service forks in grab container for servers not o |
| 2016-09-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open, closed during inspection by pic, left open again and closed by pic. |
| 2016-09-26 |
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 garden blend with no date mark, at 46 degrees. cdi - discarded |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garden wonton, mozzarella, cheddar slices in reachin under press out of temperature. cdi - discarded by pic |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the exterior of the lemonade container at self-service drink station. clean and sanitize as needed. |
| 2016-05-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cart blocking the hand sink at the line area. keep clear at all times to ensure proper hand washing. cdi- cart moved. |
| 2016-05-17 |
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 spring mix salad lettuce in the cooler drawers covered at 51 f after bein |
| 2016-05-17 |
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 low floor grout in various areas of the kitchen.6-501.12 floors, walls, ceilin |
| 2016-05-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in one of the reach-in coolers. cdi- pic placed a thermometer in the cooler. |
| 2016-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed clean plates stored as clean. cdi- returned for proper washing. ensure to properly remove all debris during the dish washing process.4-501.114 main |
| 2016-03-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on the floors under the line. clean re |
| 2016-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelving and racks in the walk-in cooler. |
| 2016-03-10 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed bread store directly in contact with wicker baskets at the line |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boxes of lettuce on the prep table for a delivery at 51 f. pic stated the delivery was around 15 min prior. cut bagged lettuce was at 41 f or below when received per the pic b |
| 2016-03-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic jose lara serve safe not in the cafe for review. |
| 2015-12-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed expo cleaner stored above coffee urns. discontinue storing chemicals above food/drinks containers. cdi-removed |
| 2015-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove sticker residue from outside insert containers before washing (repeat ). clean top of dish machine. |
| 2015-12-07 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf: observed employees wearing nail polish handling food/drinks without wearing gloves at |
| 2015-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. provide space/area for employees to store personal items such as purses, coats, and bookbags. observed personal items stored with and on food item |
| 2015-12-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under sink at coffee area on front line. |
| 2015-08-05 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: observed drain under 3 comp draining slowly. keep an eye on drain and repair if needed. |
| 2015-08-05 |
47 |
4-602.13 nonfood contact surfaces - c: removed sticker residue from outside clear insert pans stored clean. |
| 2015-08-05 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. discontinue storing tea urns under hand sink near dish machine. discontinue storing measuring cup at hand sink handles. removed. |
| 2015-08-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. discontinue storing syrup(soda) bag in boxes on floor near mop sink and mop buckets. |
| 2015-08-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: a person in charge with ansi accredited food protection manager certification must be present during all hours of operation. |
| 2015-04-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf sanitizer bucket stored on edge of handsink blocking use of hand sink. cdi - bucket relocated. |
| 2015-04-20 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf current health policy does not cover exposure. cdi - handout of mecklenburg county health department health poli |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on multiple food containers stored as clean and dark build up indside soda nozzles. cdi - pans with residue sent back for reprocessing |
| 2015-04-20 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed open container of salad dressing with no lid and the open end of a single use glove around the top to seal the container. cdi - glove removed and co |
| 2015-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple food pans wet stacked together on drying rack. separate to allow air drying. |
| 2015-04-20 |
47 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor build up of dust on top of ice machine. clean. |
| 2014-12-23 |
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 floor grout is wearing away between some of the floor tiles in the kitchen nea |
| 2014-12-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed kiosk with many stacks of unsleeved and otherwise unprotected single-service cups. keep lip contact area of cups protected from customer contamination. |
| 2014-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic and metal pans wet nested. |
| 2014-12-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine dispensing 0 ppm free chlorine into final rinse. cdi - used 3 comp sink to sanitize washed utensils until service person arrived. service person arrived and repaired.also ob |
| 2014-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple metal pans stacked and stored as clean had dried food debris on the interior food contact surfaces. cdi - rewashed. |
| 2014-09-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed an employee working with food went to the back to change the sanitizer buckets and then came back and continued working with food with the same glov |
| 2014-09-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the pic today could not provide any certification. certification on the wall was for a manager not present today. |
| 2014-03-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed roasted turkey in one of the prep units at 47-53f. cdi- placed in the walk-in to cool. |
| 2014-03-25 |
13 |
3-304.11 food contact with equipment and utensils - p. food should only contact sanitized equipment and utensils. observed a stack of deli meat was directly touching shelving in a reach in cooler. discarded. cdi. |
| 2014-03-25 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf. observed facility with sealed bags of cooled soup. some were bags that were tied shut and some were heated and then cooled in the intact bags from the manufacturer. per the nc food code cook-chill is |
| 2013-07-25 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open bags of lettuce with no date marking, cdi by marking during inspection. |
| 2013-07-25 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 54f, cheese 50f, lettuce 52f in prep coolers, containers were filled above loading limit and there were some gaps in the top of the c |
| 2013-07-25 |
17 |
ensure all foods are rapidly reheated to 165f within 2 hours. observed french onion soup 112f, chowder 125f after being reheated for 4 hours, cdi by discarding. ensure that rethermalizer is not overfilled. current procedure being followed is that soup |