| Violation Date |
Code |
Description |
| 2018-12-12 |
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 floors, walls, and ceilings throughout showing heavy wear. repairs continue to |
| 2018-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed several of the older coolers in poor repair with damaged doors, floors, thresholds, and shelving. |
| 2018-12-12 |
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 two soiled bus tubs containing utensils stored as clean. all removed to be w/r/s. |
| 2018-12-12 |
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 bar stirring spoons immersed in mixture of room temp alcohol, soda, and |
| 2018-12-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use today. vr - verification required. |
| 2018-12-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed hollandaise holding on tph |
| 2018-06-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several uncovered pans in prep cooler and walk in freezer. after cooling is complete, store covered. |
| 2018-06-20 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed potato fries cooling inside reach in and in covered metal pan. cooling rate was not fast enough. cdi - potato fries w |
| 2018-06-20 |
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 no date mark on opened gallon of milk. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once time/temp |
| 2018-06-20 |
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 observed potato fries cooling in small but deep metal pan, covered, and located in |
| 2018-06-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled spray bottle in baking area. cdi - labeled as vinegar water. observed unlabeled green plastic buckets x3 holding sanitizer. cdi - buckets were lab |
| 2018-06-20 |
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 wrist jewelry (watch and bracelet) while preparing food. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed several of the older coolers with badly rusted and peeling racks. observed walk in freezer condensate dripping onto shelf below and freezing. |
| 2018-06-20 |
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 floors, walls, and ceilings showing much wear throughout facility, although re |
| 2017-11-30 |
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 floors, walls, and ceilings showing much wear throughout facility, although re |
| 2017-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed 3 hood lights out. observed rusted cooler racks in undercounter cooler and walk in cooler. observed frayed wires on fry baskets. |
| 2017-11-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in room with walk in coolers and in dish room. |
| 2017-11-30 |
9 |
3-201.11 use food from approved sources only.-p. observed foraged reishi mushrooms being used for house-made bitters. this mushroom is not on the approved nc wild mushroom foraging list. cdi - bitters voluntarily discarded. observed bolete used in porcini |
| 2017-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled scoop and soiled citrus squeezer stored as clean. cdi - both returned to dish to be washed, rinsed, sanitized. |
| 2017-04-20 |
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 no date marking on goat cheese. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once time/temperature |
| 2017-04-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed today's menu with some disclosure asterisk errors - cdi - menus corrected and reprinted immediately - di |
| 2017-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed badly peeling racks in undercounter cooler, broken floor in walk in cooler off the dish room. |
| 2017-04-20 |
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 floors, walls, and ceilings showing much wear throughout facility, mostly appe |
| 2017-04-20 |
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 unlabeled containers of salt and pepper. cdi - labeled. |
| 2016-11-17 |
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 floors, walls, and ceilings showing wear throughout facility, mostly appearing |
| 2016-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed several coolers had rusted interior racks. observed back walk in cooler had badly damaged floor on the inside, near the door. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water hea |
| 2016-11-17 |
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 several bar utensils stored in pan of seltzer water. cdi - removed uten |
| 2016-11-17 |
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 hotel pan of roasted beets covered with plastic wrap and then foil, then p |
| 2016-11-17 |
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 kimchi containing no cabbage but containing collard stems. kimchi was dated 10/11. |
| 2016-11-17 |
7 |
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. observed bartender serving customers. observed sliced citrus and knife on cutting board. asked if he touched with b |
| 2016-09-27 |
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 general wear and tear on floors, walls, ceilings - mostly due to age of facili |
| 2016-09-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed sanitizer buckets with sanitizer concentration exceeding 200 ppm free chlorine. cdi - sanitizer was diluted to 1/4 the strength and readings came into compliance at 10 |
| 2016-09-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf. observed tonight' s menu with a few errors - no disclosure asterisk for pork lard (raw pork fat) or caesar dress |
| 2016-09-27 |
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 marked improvement in date marking. observed only one out of date item - pickled eggs from 9/ |
| 2016-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed right walk in cooler holding foods at about 50f - see temp chart. left walk in cooler held foods at about 40f. also observed some small working containers of food for tonight s |
| 2016-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slightly soiled slicer stored as clean. cdi - cleaning and sanitizing was completed during inspection. |
| 2016-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two walk in coolers holding foods above 45f - see temperature chart. cdi - all impacted tcs foods voluntarily discarded. vr - verification required to ensure coolers are repair |
| 2016-06-15 |
9 |
3-201.11 use food from approved sources only.-p observed beech and king trumpet mushrooms with invoices from urban gourmet farms. invoices were incomplete - one lacked the address of the farm and the other lacked the latin binomial name. do not accept fut |
| 2016-06-15 |
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 no date mark on hard boiled eggs. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once time/temperatu |
| 2016-06-15 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. observed vinegar being made from tcs foods - creasy greens, cut tomatoes, and cut red cabbage each mixed with distilled vinegar and left for more than a month. also observed cold pickled cut tomato |
| 2016-06-15 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed vinegars being made with tcs foods as an ingredient. also observed cold pickled cut tomatoes dated july 2015. - see item #27. cdi - all voluntarily rem |
| 2016-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several live and a few dead roaches, both adults and juveniles, under the fryers and under the prep sink. facility is currently working with a pest control company to rid faci |
| 2016-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed a split gasket at upright freezer, some rusted shelving in a couple coolers, and a damaged floor in back walk in cooler. observed loose wires on one fryer basket. |
| 2016-06-15 |
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 some floor and wall damage throughout facility, apparently due mostly to age.6 |
| 2016-01-07 |
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 some areas of the floor where coating is peeling off. observed some areas of w |
| 2016-01-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. repeat. bucket was relocated to off the floor. |
| 2016-01-07 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed food items which had been prepared using specialized processes such as dehydration, pickling, and making jams and fruit butters. these processes requi |
| 2016-01-07 |
27 |
are 3-502.11 obtain a variance for specialized processes.-pf. tcs foods which are held beyond time temperature parameters require a haccp plan and variance approval prior to beginning the process. foods with a ph of 4.2 or above which are heat treated to |
| 2016-01-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed bucket of sanitizer exceeding 200 ppm free chlorine. cdi - immediately replaced with sanitizer at correct strength. |
| 2016-01-07 |
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 cut lettuce dated 12/30 and 12/17. cdi - both items voluntarily discarded.3-501.17 date mark/ |
| 2015-09-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed tags were held for 90 days and properly dated, but not all |
| 2015-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer stored as clean. cdi - cleaned and sanitized immediately. 4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one small container of duck confit measuring 48f. pic could not discover why. other items in cooler were 45f or below. cdi - voluntarily discarded. |
| 2015-09-23 |
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 no date marking on queso fresco. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once time/temperatur |
| 2015-09-23 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. observed many food items being dehydrated with low heat (oven set at 145f) for 2 to 45 days. items include country ham, garlic, peppers, lemons, spinach, plums, tomatoes, ramp roots, and several ot |
| 2015-09-23 |
13 |
. 3-302.11(a) separate the different types of raw animal foods. -p. observed one carton of raw shell eggs stored above raw fish in walk in cooler. cdi - eggs moved. |
| 2015-09-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live juvenile roach. pic reports that pest control service is coming regularly. |
| 2015-09-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor. |
| 2015-09-23 |
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 ice scoop stored in holder which was slightly soiled on the interior. |
| 2015-09-23 |
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 a few areas of the floor where coating is peeling off. observed some wall covc |
| 2015-09-23 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed dehydrating (see some items listed in 27) without a variance. vr - verification required. |
| 2015-03-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with stains and soiled deep grooves on surface. replace or resurface.4-202.11 food contact surfaces shall be smooth, free of op |
| 2015-03-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack. |
| 2015-03-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chopped cabbage stored outside of refrigeration > 45f. cdi by placing cabbage in cooler. |
| 2015-03-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine. cdi by changing sanitizer container out with new one. retested at 50ppm. |
| 2015-03-25 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf ensure shellstock are not being comingled. obserevd 2 tags in same container of clams. cdi by removing oldest clams from container |
| 2014-12-30 |
9 |
3-201.11 use food from approved sources only.-p observed invoice for lions mane mushrooms from new river organic growers. pic must provide documentation showing that supplier is a ncda inspected facility. verification required within 10 days. |
| 2014-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep surfaces and inisde cooler stored with food items. store employee beverages in a central location, covered with a lid. |
| 2014-12-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over pork in walk-in unit. cdi by rearranging order of food storage. |
| 2014-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on the drying rack stacked wet. |
| 2014-07-31 |
42 |
4-901.11 equipment and utensils, air-drying required- allow utensils to air-dry after washing. no towel drying. observed wet tight stacked utensils on the drying rack. |
| 2014-07-31 |
41 |
3-304.12 in-use utensils, between-use storage- store in-use utensils on clean surface. do not store in water unless water is continously filtered or it is 135f. observed utensils stored in water < 135f. cdi by removing from water. |
| 2014-07-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- utensils must be properly washed, rinsed, and sanitized as required in nc food code manual. observed dish machine sanitizing at 10ppm |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding - observed meat sauce stored in large flip top prep cooler > 45f. maintain all cold held tcs food items at or below 45f. cdi by voluntary discard o |
| 2014-02-21 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed internal temperature of 47-49 f in bottom of large flip top prep cooler. pic has called for repair. cooler must not be placed back into service until it is able to hold food temperatures at 45 |
| 2014-02-21 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet stacked pans on the drying rack. allow pans to air dry prior to stacking. observed scoop stored in dry food container with handle in contact with dry food. store handle up. |
| 2014-02-21 |
27 |
3-502.11 variance requirement- canning of vegetables and use of liquid nitrogen may require a variance and haccp plan. rehs will communicate further instruction with pic when made available. rvr- rehs will return within 10 days for verification. |
| 2014-02-21 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition- observed rabbit stock and veal stock stored in walk-in cooler past 7 day hold time for tcs foods (2-9). discard tcs foods required to be date marked |
| 2014-02-21 |
12 |
3-203.12 shellstock, maintaining identification- shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. the date when the last shellstock from the container is sold or served sha |