| Violation Date |
Code |
Description |
| 2018-07-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed drink bottles and phones co-mingled with facility items. cdi- storage corrected. (0pts) |
| 2018-07-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. acoustic type tiles in back main kitchens. provide easily cleanable tiles. (0pts) |
| 2018-07-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered bin in women's restroom. provide. repeat |
| 2018-07-20 |
45 |
4-501.11 maintain equipment in good repair. multiple coolers, ice machine, and line equipment damaged/ in need of repair. ensure repair or removal of all equipment. repeat |
| 2018-07-20 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf. damaged thin probe thermometer provided. thermometer not operational. follow up by 7/30/18 to check for repair. |
| 2018-07-20 |
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. large container of gravy cooling in reach in cooler tightly covered, and large met |
| 2018-07-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with verification of food safety manager certification. cdi- pic amber parker advised that no one on site. discussed options for obtaining certific |
| 2018-02-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager. repeat |
| 2018-02-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed deli meats without date mark in under counter cooler in main cook line as well as in the reach in cooler, as well as cooked potatoes in |
| 2018-02-27 |
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 large, deep, tightly covered container of brown gravy set to cool in reach |
| 2018-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2018-02-27 |
6 |
general comment2-301.14 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 2-301.15 where to wash - pf observed the only hand washi |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed rust on shelving inside up right coolers; remove non-functional equipment stored in establishment. repeat |
| 2018-02-27 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered container in female restroom. |
| 2018-02-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed stack of single service cups stored without protective sleeve. |
| 2017-10-05 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside pull out bread cabinets collecting debris). (points not increased d |
| 2017-10-05 |
45 |
repeat4-501.11 maintain equipment in good repair. observed split/torn gasket on reach-in cooler; observed rusty shelving inside stand up cooler; remove non-functional equipment. |
| 2017-10-05 |
26 |
no points deducted7-201.11 store toxic materials to avoid contamination. -p observed containers of chemicals (goo gone) stored on shelf above seasonings and prep surfaces. (store in designated chemical storage area). |
| 2017-10-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-05-24 |
51 |
5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2017-05-24 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (handles on stand up freezer, inside bottom surfaces of bread warmer). |
| 2017-05-24 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken, damaged unused equipment that needs repaired or removed. (ice machine, cooler unit, split gaskets). |
| 2017-05-24 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed prep sink stored butted against clean side drain board of dish machine; splash guard (partition needed to prevent contamin |
| 2017-05-24 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-02-28 |
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 pan of cooked chicken cooling in covered container on prep table measuring |
| 2017-02-28 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-02-28 |
37 |
no points deducted3-305.14 food preparation - c observed splash guard needed between dish machine drain board and food prep sink in back kitchen area. |
| 2017-02-28 |
52 |
repeat5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.111 keep storage areas and bins for waste in good repair.5-501.114 using drain plugs - cobserved lids and doors open with one dumpster missing drain |
| 2017-02-28 |
54 |
repeat no points deducted6-202.11 light bulbs, protective shielding - c observed light fixtures throughout food prep areas missing end caps. |
| 2017-02-28 |
45 |
repeat4-202.11 food-contact surfaces-cleanability - pf observed melted damaged plastic containers in need of replacing / discarding.4-202.16 nonfood-contact surfaces - c observed split /torn gaskets on reach-in cooler doors in need of repair. |
| 2016-09-29 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic was not a cfpm. no one on site was a cfpm. repeat. |
| 2016-09-29 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed pre-cooked packaged hot dogs stored below raw eggs. cdi- order reversed. store all rte foods above raw food |
| 2016-09-29 |
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 cooked chili in freezer did not have a date mark. pic stated chili was cooked and frozen today and will be served for days lat |
| 2016-09-29 |
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. wet wiping cloths were stored on cutting board. store wet wiping cloths in sanitizer only. |
| 2016-09-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoop handle in cole slaw w |
| 2016-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a plate of cooked eggs, potatos, and bacon all sitting out on a shelf at room temp. cdi- product discarded. |
| 2016-09-29 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-29 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing in dumpster. |
| 2016-09-29 |
54 |
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. light bulbs at end of front counter were missing end caps. repeat. |
| 2016-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed many damaged lids. replacec all damaged lids. |
| 2016-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager - observed no one present with foodservice certification during inspection |
| 2016-06-29 |
54 |
6-202.11 (a) light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, and unwrapped single-service articles - observed unshielded bulbs at front line at counter area, e |
| 2016-06-29 |
52 |
5-501.113 (b) keep dumpster, outside waste containers covered with tight-fitting lids or doors - observed dumpster full, top doors open |
| 2016-06-29 |
47 |
4-602.13 non-food contact surfaces of equipment shall be cleaned at a frequency necessary to pre-clude accumulation of soil residues - observed compressors on front line very dusty, door tracks for display cooler in need of cleaning, gaskets on display c |
| 2016-06-29 |
45 |
4-101.11 materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances and shall be (d) finished to have a smooth, cleasily cleanable surface; and be resistant to pitt |
| 2016-06-29 |
31 |
3-501.15 cooling shall be accomplished in acccordance 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: using rapid cooling equipment, stirring the food |
| 2016-06-29 |
4 |
2-401.11(b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands, the container, and exposed food; clean equipment, utensils, and linens, and unwrapped single-service ar |
| 2016-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed baby bottle and baby food stored over and adjacent to products for customers. cdi: items segregated from customer product. |
| 2016-03-30 |
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 in dry good stored with handle in product. cdi: handle moved ou |
| 2016-03-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on refrigerator equipment throughout facility. observed rusted ice machine. repair or replace. observed rusted shelving in some cold holding units. 4-502.11(a) maintain utensils in good |
| 2016-03-30 |
34 |
|4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in front ch case. cdi: thermometer placed in case during inspection. |
| 2016-03-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed strong leak in pipe to hot water heater. pic believes this is what is causing the lack of hot water. maintenance called. |
| 2016-03-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster for whole shopping center overfilled. pic stated that there is no dumpster for their facility as they are currently between dumpster provider |
| 2016-03-30 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water in facility. cdi: facility closed. maintenance called. facility may not reopen until hot water is restored to meet hot water demands. |
| 2015-12-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cook crack raw eggs then put on gloves to prepare toast with out properly washing hands prior to donning gloves. cdi- gloves were removed and hands were properly washed. |
| 2015-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food handler preparing food with no hair restraint. |
| 2015-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed chemical spray bottle not labeled. cdi- labeled during inspection. |
| 2015-12-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- several items on the menu such as flounder and other items that are not offered under cooked marked with an astri |
| 2015-12-28 |
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- no date marking observed on deli ham, chili, potato salad, and feta cheese. cdi- dates were placed on foods during inspection. |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- shelled eggs out at room temperature measured 64 f. recommend using tph for raw eggs. email tphc will be provided. cdi- eggs were placed in the cooler, due to only being out for 15 min |
| 2015-07-31 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - person with serv safe was not present during the inspection. |
| 2015-07-31 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed the mens restroom sink only reaching 86f. verification required 8/7/2015 |
| 2015-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs at 60f on the counter by the grill. cdi - eggs were moved to the prep unit. suggested tphc for shell eggs and sent the template in the email. observed lettuce in th |
| 2015-07-31 |
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 a bowl used to scoop hash browns. use something wi |
| 2015-07-31 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit by the steam table, and both reach in freezers. replace gaskets.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste c |
| 2015-07-31 |
23 |
general comment 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - improvement from last time, however items such as blts , chicken and flounder are marked with as |
| 2015-03-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. on observed menus some items served undercooked have asterisks, while on another menu all items are asterisked. o |
| 2015-03-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 3 spray bottles not properly labeled. cdi by labeling while onsite. |
| 2015-03-17 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. application has been submited according to pic regarding a 2 comp sink variance. |
| 2015-03-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. repeat |
| 2015-03-17 |
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. paint or seal the wooden blocks under the shelving units. recaulk around |
| 2014-10-21 |
37 |
protect food from contamination sources not specifically noted by code. observed no barrier (curtain/monitor/door/gate) at entrance to separated dishroom/backroom area where food is stored.provide means to monitor dishroom/backroom to protect against any |
| 2014-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping clothes stored on cutting boards or prep table surfaces throughout kitchen area.keep cloths stored in buckets of clear sanitizer when not being actively used. |
| 2014-10-21 |
27 |
3-502.11 variance requirement - pfgeneral commentfacility has submitted filled out variance application and is putting together sop's to submit along with application for approval.cdi - i have given facility a sample sop for 2 compartment sinks to facilit |
| 2014-10-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms.general commentwomen's restroom needs covers for receptacles since sanitary pads may be disposed off in room. |
| 2014-10-21 |
45 |
4-501.11 maintain equipment in good repair.observed several refrigeration units with split/torn gaskets making equipment no longer able to meet 4-1 & 4-2.replace all torn/split gaskets |
| 2014-06-17 |
1 |
2-103.11 (a)-(l)person-in-charge-dutiesgeneral comment(b) persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the pers |
| 2014-06-17 |
4 |
2-401.11 eating, drinking, or using tobacco(a) except as specified in ¶ (b) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; |
| 2014-06-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraphs (d) |
| 2014-06-17 |
6 |
2-301.12 cleaning proceduregeneral comment(c) to avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on |
| 2014-06-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency(a) equipment food-contact surfaces and utensils shall be cleaned: (5) at any time during the operation when contamination may have occurred. pobserved ice machine interior to have mildew and |
| 2014-06-17 |
27 |
facility ha.s submitted variance request to raleigh for 2 comp sink as a backup to the dish machine. facility is currently looking for an approved detergent/sanitizer solution thats approved so they can bypass the variance process. |
| 2014-06-17 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityexcept as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designe |
| 2014-06-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore scoops in food product with handles extending out. observed several portioning bowls in product being used to dispense food. |
| 2014-06-17 |
45 |
4-101.19 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanability4-202.16 nonfood-contact surfacesobserved multiple units with split refrigeration gaskets. observed a couple of peeling/rusted refrigeration shelving racks. replace torn gaskets. |
| 2014-06-17 |
47 |
4-602.13 nonfood contact surfacesgeneral commentobserved some food debris in deli tracks of deli display unit at front counter. clean |
| 2014-06-17 |
54 |
6-305.11 designation-dressing areas and lockers6-403.11 designated areas-employee accommodations for eating / drinking/smokinggeneral commentdesignate a rack and area specifically for employee drinks and belongings and ensure it is not commingled with any |
| 2014-06-17 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pestgeneral commentremove dead insect bodies from premisesobserved one dead roach in back dry storage room. cdi by pic removing dead insect body. |
| 2014-02-05 |
27 |
3-502.11 variance requirementgeneral commentfacility is still working on variance to use 2 comp sink as a back up for chemical dish machine. (transitional permit condition) |
| 2014-02-05 |
30 |
8-103.11 documentation of proposed variance and justificationgeneral commentreference #27. |
| 2014-02-05 |
35 |
3-302.12 food storage containers identified with common name of food3-601.11 standards of identitygeneral commentobserved container labeled macaroni but found to have beans inside. label cotainers according to contents |
| 2014-02-05 |
37 |
3-305.11 food storage-preventing contamination from the premisesdo not store food in direct contact with shelving racks in reach-in unit in back room. observed cucumbers stored directly on shelving rack in back prep room reach-in unit. wrap cucumbers or c |
| 2014-02-05 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentobserved multiple shelving racks beginning to peel and rust. have shelving replaced or professionallyre-coated to make surface smooth & e |
| 2014-02-05 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some acoustic (not smooth & easily cleanable) ceili |
| 2014-02-05 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionmaintain all ventilation intake/outtake guards to be clean and free of dust and dirt accumulationgeneral commentclean the ventilation guard at window near dishmachine in backroom. |
| 2014-02-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved some food debris accumulating on shelving racks in back room; the shelving racks used for paper product storage. |
| 2013-11-05 |
31 |
3-501.15 cooling methodsobserved large volume pan used to cool rice from previous night in 2 door reach-in. rice was temped at 46f. cdi by instructing pic to cool rice in smaller portions and use high surface area equipment to help facilitate rapid coolin |
| 2013-11-05 |
27 |
3-502.11 variance requirementgeneral commentfacility will need a variance to use 2-comp sink as back-up for chemical sanitizing dishmachine. cdi by providing pic with variance application |
| 2013-11-05 |
30 |
8-103.11 documentation of proposed variance and justificationgeneral commentsee #27 |
| 2013-11-05 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved some metal containers stacked while wet on clean dish storage rack in dish/prep room. air dry utensils completely before tight stacking4-903.11 (a), (b) and (d) equipment, utensils, linens and s |
| 2013-11-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral commentobserved facility to have disclosure listed in menu's but no noticeable reminder. the menu has asterisk placed beside items tha |
| 2013-11-05 |
47 |
4-602.13 nonfood contact surfaces4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved food debris present in bottom interior of 2 door reach-in refrigerator in dish/prep room. cleanobserved several storage |
| 2013-11-05 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methodsgeneral commentobserved ceiling tiles in dish/prep room not to be smooth and easily cleanable (transitional permit item)observed open spaces in wall under 2-comp sink and under pre- |
| 2013-11-05 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentgeneral commentobserved multiple shelving racks beginning to peel and rust. have shelving replaced or professionally re-coated to make su |
| 2013-11-05 |
1 |
2-102.12 certified food protection managerobserved no servsafe or ansi-equivalent food certification program certificate onsite. obtain certification prior to 1/1/2014 to avoid mandatory 2pt deduction from inspection score. |