| Violation Date |
Code |
Description |
| 2018-07-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets the right door of the prep unit, and both doors of the reach in cooler. replace gaskets. |
| 2018-07-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed the dish machine sanitizing too much and bleaching out the test strip. cdi -maintenance has been contacted to adjust the amount of sanitizer distributed. facility is |
| 2018-07-19 |
21 |
repeat violation 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 chicken in the prep unit without a date. pic stated it was taken out of the freezer on tuesday (7/17). cdi - ite |
| 2017-12-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap available at kitchen handsink, workers said they had been using bar handsink. cdi- soap provided. |
| 2017-12-07 |
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 house made tcs au jus sauce made nearly 24 hrs and lettuce prepared nearly 24 hrs ago that were not date marked. cdi- items dated. |
| 2017-12-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaner green clean stored next to dry goods under prep table. cdi- chemicals moved to chemical storage area. |
| 2017-12-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above rte sauces/ dressings in reach in cooler and raw eggs stored above cheese and lettuce in fridge. cdi- eggs arranged below rte foods by final cook temper |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed no longer used meat slicer on prep table with meat debris. need to keep clean or remove if not in use. |
| 2017-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food items stored co-mingled with restaurant food in reach in cooler. cdi- employee personal food removed. |
| 2017-12-07 |
37 |
3-307.11 protect food from contamination sources. observed large strainer ice bath of pasta noodles in prep sink with dirty dishes stored on prep sink drain board. cdi- dirty items removed, area cleaned. |
| 2017-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed both fridge units with a condensation problem, one fridge with significant condensation build up at bottom. need repair.observed one fridge door gasket with a tear. needs replacing. torn gasket from pre |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple pans tight stacked while still wet. |
| 2017-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed a fridge unit with a lot of condensation, dressing containers sitting in condensation water. cdi- pic voluntarily disposed of dressings. |
| 2017-08-23 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in main prep cooler. |
| 2017-08-23 |
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 beans from a can just placed in make table to cool. observed a couple deep |
| 2017-04-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed stainless steel polish spray bottle stored on make table bottom shelf next to dry goods. |
| 2017-04-24 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed out of date mashed potatoes in fridge unit that had soured, mashed potatoes said to be a demo item, not a regular menu item. cdi- mashed potatoes disposed of. |
| 2017-04-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table not being stored in sanitizer. pic made bucket of sanitizer to store cloths in. |
| 2017-04-24 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters clean. observed dust build up on hood filters, needing cleaning. |
| 2017-04-24 |
45 |
4-501.11 maintain equipment in good repair. two door fridge gasket is torn, needs replacing. |
| 2016-12-08 |
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 observed portioned bagged chicken cooling in a deep pan. cdi- chicken separated int |
| 2016-12-08 |
26 |
| 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle of degreaser not labeled. cdi- bottle labeled. |
| 2016-12-08 |
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 hot lap chicken date marked for 8 days ago. date mark required foods are allowed a 7 day max she |
| 2016-12-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine operating with 0 ppm chlorine sanitizer. dish machine had not been primedsince last chemica change out. cdi- dish machine properly primed and obse |
| 2016-10-24 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler and freezer, prep unit and 2 reach in coolers. replace gaskets. |
| 2016-10-24 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of food on the floor in the walk in freezer. |
| 2016-10-24 |
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 - observed an open container of hummus without a date.3-501.18 discard the food requiring date labels once time/temperature window has expir |
| 2016-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored directly on top of pre-cooked mac and cheese in the reach in cooler. cdi - eggs were moved to the bottom shelf. |
| 2016-04-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' items. observed employee foods stored co-mingled with restaurant food in prep cooler. cdi- worker disposed of personal food items.general comment: observed facility making |
| 2016-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed portioned diced chicken overstacked in make table above chill line, top portions of chicken at 56 degrees. cdi- out of temperature chicken that had been placed in cooler 30 minu |
| 2016-02-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can openernot used today with food debris on it. cdi- can opener cleaned. |
| 2016-02-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed stainless steel cleaner in an unlabeled spray bottle. cdi- bottle labeled. |
| 2016-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one rack in fridge with some mold build up. cdi- pic washed rack. |
| 2016-02-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf kitchen worker could not locate quat test strips. need to have and use test strips to ensure proper strength sanitizer. |
| 2015-10-27 |
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 few containers of various dry goods not labled. |
| 2015-10-27 |
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 house made pimento cheese which is made with date mark required cream cheese being stored 12 da |
| 2015-10-27 |
14 |
c, 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener not used today with food debris on it. cdi- can opener cleaned. |
| 2015-10-27 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash sign at handwash sinks in kitchen and at bar. cdi- corrected by instruction. |
| 2015-10-27 |
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. |
| 2015-06-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. open employee drink stored above flip top cooler. cdi- drink removed. |
| 2015-06-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no quat test strips available. pic will use chlorine sanitizer and chlorine test strips until they can get quat test strips. |
| 2015-06-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no effective hair restraint in use by kitchen employee. |
| 2015-06-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of chemicals stored on prep table next to single service items. cdi- chemicals moved to chemical storage area. |
| 2015-06-11 |
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 in-consistent date marking system in place with some foods dated for date of prep, some foods dated for date of disposal which can |
| 2015-06-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no sanitizer available at start of inspection. cdi- pic made sanitizer to proper strength. |
| 2015-02-18 |
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 house made pimento cheese and chicken bbq that is made and date marked, frozen, thawed 3 days ea |
| 2015-02-18 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee over the counter medication stored above prep cooler. cdi- medication moved to employee personal items storage area. |
| 2015-02-18 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed dail thermometer off by approx. 6 degrees. cdi- thermometer properly calibrated. strongly recommend providing a thin probe thermometer for accurate temperatures of thin |
| 2014-09-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips for quat sanitizer available. cdi- pic will use chlorine sanitizer with chlorine test strips until they receive quat test strips. |
| 2014-09-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed mis labeled spray bottle of cleaner. cdi- bottle removed. |
| 2014-09-23 |
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 house made dressing made of whole milk and house made pimento cheese made of tcs ingredients not properly date marked for a 7 day s |
| 2014-09-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no sanitizer available at start of inspection, kitchen had just opened. be sure at all times facility is open that sanitizer is available at correct concentration. cdi- sanitizer made to |
| 2014-05-14 |
23 |
3-603.11 provide consumer advisory for undercooked animal proteins. facility offers private catering of under-easy eggs on a buffet without a consumer advisory. be sure to post a consumer advisory or use fully pasteurized eggs. |
| 2014-05-14 |
14 |
4-501.114 maintain chlorine sanitizer at 50 ppm- 200 ppm. sanitizer had run out of dish machine and not sanitizing. cdi- sanitizer replaced and properly sanitizing. 4-602.11 food contact surfaces must be cleaned min. 4 hrs after first use. observed slicer |
| 2014-05-14 |
13 |
3-302.11 store food by final cook temperature. observed raw eggs stored above rte sauces. cdi- eggs properly stored on bottom shelf. |
| 2013-11-05 |
34 |
keep approved stem thermometer available. observed one stem thermometer available that does not go from 0-220f. recommend getting thin probe thermometers for taking accurate temperatures of thinner foods. cdi- corrected by instruction. |
| 2013-11-05 |
21 |
date mark all required tcs rte foods refrigerated more than 24 hrs per nc food code. observed a couple required foods in refrigerator older than 24 hrs not being date marked. cdi- foods properly dated. |
| 2013-11-05 |
46 |
dish machine needs to operate properly, wash temp should be 120. observed wash temp not above 90. have dish machine serviced to provide min. 120 degrees wash water. |
| 2013-11-05 |
1 |
pic did not provide proof of being food safe certified. pic needs to provide proof of food safe certification and be present at all time of operation by 1/1/14. |