| Violation Date |
Code |
Description |
| 2018-11-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed continental deli prep unit not working according to pic but unit not currently in use. visit to be made by 11/30/18 to ensure that equipment is working repaired properly to ensure long te |
| 2018-11-20 |
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 cooked carrot with a date of preparation of 11/6, chicken salad with a date of preparation of |
| 2018-11-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed zip lock bags of raw fish stored with zip lock bags of raw chicken in walk in freezer. cdi, foods relocated for proper storage. |
| 2018-11-20 |
6 |
2-301.14 when to wash - p - observed food employee enter kitchen then touch pants, then proceed to handle container with food. cdi by instruction. |
| 2018-08-27 |
37 |
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 ground in walk in freezer. |
| 2018-08-27 |
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 feta cheese cooling in tightly covered container and cut tomatoes in tig |
| 2018-08-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed to go menus and specials menu containing egg that operator stated could be requested undercooked but me |
| 2018-08-27 |
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 containers of burgers, chicken not date marked prepared on friday. cdi, foods voluntarily disc |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheddar cheese and eggs recently placed in cold hold bar above 45 degrees f. cdi, operator voluntarily discarded foods. |
| 2018-08-27 |
10 |
3-202.11 temperature - p,pf - observed box of spring mix, cut romaine lettuce and spinach delivered and at 49 degrees f. cdi, operator pulled cases for return to vender. ensure food is delivered at required temperature. |
| 2018-08-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee filling water up container of water at handwashing sink. cdi by instruction. |
| 2018-05-30 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing. cdi by inst |
| 2018-05-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed rte produce stored with unwashed produce on storage rack. observed raw shell eggs stored with ready to eat food in low prep refrigerator unit. cdi, foods relocate |
| 2018-05-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed green bean, broccoli and rice hot held below 135 degrees f. cdi, operator reheated foods to required temperature. |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce held at 56 degrees f at buffet area. cdi, lettuce relocated to blast chiller to rapidly cool. |
| 2018-05-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed toxic agent stored on rack over clean single-service items and behind front counter on same shelf as single-service trays. cdi, items relocated for proper storage. |
| 2018-05-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed throughout front of house overstacked in holding units, causing lip contact surfaces to be exposed to potential contaminati |
| 2018-05-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on ground upon arrival that operator stated was recently delivered. |
| 2018-05-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed items stored on ground in dry storage. observed coffee filters uncovered / unprotected at beverage dispensing area. |
| 2018-05-30 |
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 pasta salad tightly wrapped and in cooling process. cdi, wrap removed to |
| 2018-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple items (see temperature table) held in hot box for expo holding below 135f. observed middle soup well for front of house inoperable and holding bisque at 130f. cdi: bis |
| 2018-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer soiled while stored as clean on rack adjacent from dish machine. cdi: mixer removed from storage and sent for cleaning. repeat. |
| 2018-03-21 |
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 cut melon on front line wit |
| 2018-03-21 |
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. -p observed oatmeal cooling at 75f in walk in over two hours after the cooling process began. cdi: oatmeal was voluntarily discarded. |
| 2018-03-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados being cut with stickers left on them after washing. ensure that stickers are removed prior to washing. |
| 2018-03-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed throughout front of house overstacked in holding units, causing lip contact surfaces to be exposed to potential contaminati |
| 2018-03-21 |
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 sausage links cooling in densely stuffed plastic bag in blast chiller, oat |
| 2017-12-19 |
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 back prep sink coming loose from wall in back room. ensure that sink is proper |
| 2017-12-19 |
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 cooked sausages cooling in a tightly covered container in walk in unit and |
| 2017-12-19 |
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 brie wheel opened 12/18 with no date marks. cdi: pic dated cheese for 12/18. |
| 2017-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all items (except tofu) in front hot box holding below 135f. pic stated that she noticed box was not yet at the proper temperature earlier, and that foods were likely loaded be |
| 2017-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soiled scoop in the clean utensil storage area. significant improvement has been shown since the previous inspection and points were de-escalated |
| 2017-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer and two immersion mixers stored as clean with residue on the area around the blades. cdi: all soiled utensils were removed and sent to war |
| 2017-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in hot box holding at 130f. cdi: rice was reheated to 165f in oven and placed back into hot box. |
| 2017-09-26 |
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 several items prepared at room temperature (tomatoes, greens, potatoes, et |
| 2017-09-26 |
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 two spice shakers on grill line with no labels to indicate contents. cdi: pic had shakers labelled. |
| 2017-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at catering area holding wiping cloths in sanitizer reading less than 200 ppm qac. cdi: bucket remade with fresh sanitizer reading between 200 and 400 ppm qac. repe |
| 2017-09-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of croutons stored on the floor of walk in freezer. |
| 2017-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed warewashing area employee using a towel to dry a mixer. cdi: pic directed employee to cease using towel and allow dishes to air dry. repeat. |
| 2017-09-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups in coffee area displayed with the lip contact surfaces exposed to potential contamination. |
| 2017-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage stored beneath prep table for catering next to sanitizer bucket and utensils. cdi: beverage discarded. |
| 2017-09-26 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed a washed avocado in cold drawer on grill line with sticker left on it after washing. cdi: sticker removed and avocado re-washed. |
| 2017-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed minor wet stacking. |
| 2017-05-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - observed avocados and apples with sticker residue. observed apples not washed for customer display. ensure all product is washed. |
| 2017-05-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed buckets holding towels with sanitizer reading 0 ppm. cdi - changed out to read 200 ppm. |
| 2017-05-23 |
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 - 0 pts - observed onions, turkey, and pasta salad not labeled. cdi - labeled. 3-501.18 discard the food requiring date labels once time/tem |
| 2017-05-23 |
17 |
3-403.11 reheating for hot holding - p - observed chicken that was cooked and cut placed in hot holding box reading 80f. chicken was left there to reheat where it wouldn't reach proper temperature due to hot box only reading 150f. chicken placed in steam |
| 2017-05-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed slicer, utensils, and containers soiled. cdi- placed to be rewashed.4-602.11 clean the equipment and utensils used with nontcs foods as require |
| 2017-03-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed soup reheating since around 6 am reading 120f. no stirring of product had occurred. cdi- discarded. |
| 2017-03-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed turkey cooked to an internal temperature of 155f. turkey placed in hot holding even after checking temperatures. cdi- |
| 2017-03-21 |
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 - repeat - observed three packs of turkey tight covered reading 58f. cdi- uncovered |
| 2017-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several sanitizer buckets reading 50 ppm. cdi - changed out to read 200ppm. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed in reach in storage cabinet. |
| 2017-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0pts - observed cold faucet of hand sink near walk in cooler without much pressure causing water to be too hot for hand washing. observed the hot water faucet near the back door to open on its own. rep |
| 2016-11-21 |
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 - 0pts - observed melons tightly covered in the cooling process. cdi- vented. |
| 2016-11-21 |
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 pasta section with time s |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut melons in ice bath (51f), rice (48f), tofu (50f), cut leafy greens (48-50f) and lettuce placed on ice bath out of temperature. to ensure that temperatures are correct at a |
| 2016-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- repeat - observed shrimp reading 117f. cdi- reheated in oven to read 165f. |
| 2016-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - observed slicer with minor debris. cdi- moved to be properly cleaned. |
| 2016-08-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee that was working with food without a hair restraint. |
| 2016-08-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed consumer advisory for undercooked eggs that was missing disclaimer. needs to say eggs are raw or underco |
| 2016-08-09 |
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 ham, turkey, proscuitto, and roast beef that was dated when food placed in unit and not when pa |
| 2016-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage patties and turkey that was below 135f. cdi items reheated.re= |
| 2016-08-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee crack raw eggs then handle avocado to slice for an order. cdi gloves changed and hands washed. |
| 2016-04-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored next to food or above utensils throughout facility. cdi items removed. repeat. |
| 2016-04-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish taking a long time to get up to temperature. facility should ensure wash and rinse temperature comes up to temperature before use. cdi m |
| 2016-04-27 |
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 two bags of ham that was held over 7 days and brie that was not dated. repeat. |
| 2016-04-27 |
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 turkey, roast beef, salami, broccoli, and asparagus that was completing i |
| 2016-04-27 |
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 employee with long painted nails not using handling and temping food without |
| 2016-04-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed foods that were to far out below sneeze shields where it was not properly protected. cdi items moved back behind shields. |
| 2016-04-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed facility missing |
| 2016-01-27 |
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 foods at the omelet statio |
| 2016-01-27 |
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. observed sausage, ham pieces, tomatoes, pork sausage, chicken pieces, shrimp, salmon, scallops, eel for sushi, and milk that was not dated |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p.observed eggs and egg whites in an ice bath above 45f. cdi more ice added to bath. |
| 2016-01-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored on top shelf in walk in unit. cdi food discarded. suggest having a separate area for employee food storage that is at the bottom and will |
| 2015-11-18 |
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 salads and tomatoes in walk in cooling tightly wrapped . cdi vented to |
| 2015-11-18 |
14 |
4-703.11 equipment shall be cleaned before being sanitized . -p observed prep tables being cleaned with sanitizer should be washed and rinsed before sanitizer is applied. cdi corrected by instruction. |
| 2015-11-18 |
35 |
m3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed yogurt and gran |
| 2015-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-08-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in front prep areas need to be resurfaced or replaced.-0 points- |
| 2015-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. cdi pic corrected staff on proper air drying. - 0 points- |
| 2015-08-07 |
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 creams and milks in front coffee are |
| 2015-08-07 |
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 goat cut goat cheese with no date lable and pooled eggs with no date lable. cdi cheese discarded and eggs labled. |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salads in front display are at 50 degrees cdi greens put on time. -0-points- |
| 2015-05-12 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf packaged salads offered f |
| 2015-05-12 |
23 |
general comment3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf no consumer advisory provided for rare beef on cafeteria style serving line. cdi - place-card with |
| 2015-05-12 |
21 |
general comment3-501.18 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 sliced turkey in walk in cooler made on 5-9 with expiration date of 5-11. cdi - |
| 2015-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods such as tuna salad and sliced turkey breast held above 45f in pizza make station. cdi - items placed in blast chiller to cool; reminded staff not to stock products above the ch |
| 2015-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic bus tubs used to stored cleaned and sanitized utensils have crumbs and food debris in bottom. cdi - pulled to clean. |
| 2014-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chopped ham, pizza sauce, cooked chicken, and shredded mozzarella cheese held above 45f in the pizza flip top. cdi - all tcs foods above 45f were discarded. |
| 2014-12-18 |
45 |
general comment4-501.11 maintain equipment in good repair. pizza flip top prep cooler struggling to hold temperature. call made for service. all tcs foods removed from this unit until repaired or adjusted. |
| 2014-09-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light missing shield above single service items in dry goods area. install light shield. |
| 2014-09-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf packaged cookies offered f |
| 2014-09-08 |
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 pan of bar-b-que tightly wrapped in celophane, cooling in walk in cooler. cdi - bar |
| 2014-09-08 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf high temperature dish machine reaching final rinse temperature of 132f via high read thermometer. service request placed with ecolab for repair servic |
| 2014-09-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p food employee removed gloves and began to done new gloves without first washing hands. cdi - food employee stopped and washed hands before donning new gloves. |
| 2014-04-03 |
35 |
3-602.11 packaged or unpackaged bulk foods available for self service shall be labeled according to nc food code standards. observed cookies, salads and fruit in grab n go section with insufficient labeling. vr |
| 2014-04-03 |
23 |
3-603.11 a consumer advisory shall be provided to public whenever proteins offered or prepared undercooked or raw. observed undercooked beef as topping on salad bar. cdi- consumer advisory provided |
| 2014-04-03 |
22 |
3-501.19 facility holding tcs sandwiches off temperature control with no written tphc procedures or time labeled. cdi- placed on tphc; template given |
| 2014-04-03 |
19 |
3-501.16 hot held tcs foods shall be maintained at 135 f or hotter at all times. observed whole meatloaves in hot holding at 100 f. cdi- pic placed back in blast chiller(food was mistakenly removed from blast chiller) |
| 2014-04-03 |
16 |
3-401.11 raw proteins shall be initially cooked to kill temperature as outlined in 2009 nc food code unless mchd approved non-continuous cooking procedure is provided. observed facility under-cooking beef, cooling and cold holding with no consumer advisor |