| Violation Date |
Code |
Description |
| 2018-06-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored on shelf with clean equipment and utensils. observed employee food and drinks stored on top and middle shelf in rea |
| 2018-06-11 |
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 broken tile and minor damage to the wall throughout the facility.6-501.12 |
| 2018-06-11 |
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 items with food contact surface exposed. |
| 2018-06-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris |
| 2018-06-11 |
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 salad items stacked on top of one another and tightly wrapped in plastic w |
| 2018-06-11 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine at 151.4f with dish temp plate. cdi-pic set up the 3 compartment sink of 200 ppm quat in sanitier compartment. vr |
| 2018-06-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored broth in the walk in. cdi-pic relocated the items to correct storage order. 3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicke |
| 2018-06-11 |
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 dish employee moving from dirty to clean dishes without a hand |
| 2017-11-30 |
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 heavy dust bulid up on exhaust/intake vents in the kitchen area. |
| 2017-11-30 |
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. obs |
| 2017-11-30 |
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 a container of cooked rice dated for 11/23/17 at 38f. item had been in storage according to nc 2009 food code for one more day tha |
| 2017-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above a prep surface in the kitchen area. item was removed by pic. |
| 2017-09-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple water bottles stored throughout kitchen area. employee drinks and food should be stored on lower racks, or in areas where they will not contaminate f |
| 2017-09-20 |
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 containers of house made salsa and cocktail sauce dated for 9/8/17 in the upright, reach in cooler in the prep area. items contain |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on several large plastic containers while stored as clean. ensure that sticker debris is removed during the wash/rinse/sanit |
| 2017-09-20 |
26 |
.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several chemical bottles containing sanitizer, pure bleach and other cleaning chemicals not labelled with the actual chemical name, but were labelled kitche |
| 2017-09-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed sliding door slightly ajar on outside dumpster. ensure the dumpster is kept closed to reduce pest presence. |
| 2017-09-20 |
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 slight wall damage in the dish machine area behind the dish machine. no other |
| 2017-05-25 |
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 air duct near the front door heavily soiled with dust accumulation. |
| 2017-05-25 |
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 rear dish machine area walls damaged |
| 2017-05-25 |
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 dry goods scoops with no handles. facility is using plastic food contai |
| 2017-05-25 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed a spray bottle labelled sanitizer containing pure bleach chemical. unless the bleach is diluted, it may not be used as a sanitizer as the residual chemical will be too |
| 2017-05-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine door surface soiled with grey/pink accumulation. interior of the ice machine itself was observed to be clean, but the door must also |
| 2017-03-03 |
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 soiled wall near the dish machine in need of cle |
| 2017-03-03 |
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 a handle-less container used as a scoop in dry rice. provide a scoop wi |
| 2017-03-03 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can held for return from sysco in the dry storage area, stored around other products. ensure |
| 2017-03-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle containing sanitizer unabelled in the dish area. cdi by employee labelling. |
| 2017-03-03 |
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 chicken and pork cooked monday/tuesday respectively, not date marked in the walk in cooler. pic stated that they were to be served |
| 2016-12-21 |
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 wall damage and broken electrical outlet fixture in the prep area. |
| 2016-12-21 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash bag hanging out of the large blue dumpster. insure all trash is properly disposed of. |
| 2016-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready to eat foods -p observed raw shell eggs stored over dairy products such as butter and milk. cdi by pic moving eggs to the lowest shelf of the reach in cooler. |
| 2016-08-23 |
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 whitefish salad with no date label. cdi labeled product. 3-501.18 discard the food requiring date labels once time/temperature w |
| 2016-08-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed flank steak still being cooked using non continuos cooking process. repeat violation. cdi steak cooked to 165 and n |
| 2016-05-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. walls in dishroom paint peeling walls no longer smooth and easily cleanable. |
| 2016-05-09 |
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 chicken , black beans , rice in reach in not date marked. repeat violation. cdi labeled products correctly. |
| 2016-05-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non continuous cooking process being used for steak . advised to discontinue process until proper paperwork filed and |
| 2016-05-09 |
14 |
.4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dish machine could not reach required temperature. cdi advised that dishes would be required to be sanitized in three compartment sink until dishwash |
| 2016-02-22 |
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 wall in dishroom with buildup of mold and paint |
| 2016-02-22 |
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 red rice dated 02-11, whipped cream dated 02-17 and 42 degrees should only be held 4 days a |
| 2016-02-22 |
8 |
6-301.14 post a handwash sign at each handsink. observed hand washing signs not posted at kitchen handwash and dishroom hand wash . cdi provided handwash sign in spanish for dishroom and pic stated he would post sign at other handwash. |
| 2015-11-02 |
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 employee handle smoked tomatoes with bare hands. cdi tomatoes continued cooking. |
| 2015-11-02 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine not turning strip black. cdi dish machine emptied and refilled and reached proper temperature. repeat. ensure dish machine tempe |
| 2015-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed truffle butter that was held out at room temperature. cdi item discarded. margarine can be a substitute to hold out at room temperature. |
| 2015-11-02 |
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 utensil handles stored in food containers. |
| 2015-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of kettle, microwave, inside of reach in drawers, and walls by prep area soiled with debris. |
| 2015-07-13 |
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 vents in employee bathroom covered with dust. |
| 2015-07-13 |
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 mango salsa, bbq pork, sliced turkey, sliced ham, broccoli soup, and goat cheese not dated. ob |
| 2015-07-13 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf . observed dish machine only reachin maximum of 159f. instructed facility to use 3 compartment sink until unit fixed. will return by wenesday to ensure |
| 2015-02-20 |
12 |
3-203.12 record and date last shellstock used on tag. store tags chronologically for 90 days. observed oyster tags with no dates recorded. cdi oysters bought and used yesterday, tags dated. |
| 2015-02-20 |
13 |
3-302.11(a) separate unwashed produce from rte foods. observed creme sauce stored below unwashed vegetables. cdi items rearranged. 3-302.11(a) store raw and rte foods separately. observed raw bacon stoerd above chicken tinga. cdi items relocated. |
| 2015-02-20 |
21 |
3-501.17 date mark foods held in facility over 24 hours. observed tomato sauce, turkey and ham chub not dated. cdi items dated. repeat.3-501.18 discard food once time/temperature parameters expire. observed salsa verde sauce held past 7 days. cdi item dis |
| 2015-02-20 |
35 |
3-302.12 label working containers of food that are not easily identified. observed unknown spices in cabinet unlabeled. |
| 2015-02-20 |
34 |
4-302.12 thin probe thermometer needed to temp food of thin masses. observed no thin probe thermometer in kitchen. verification required. |
| 2015-02-20 |
31 |
3-501.13 use shallow pans and uncover foods for proper cooling. observed chicken tinga tighlty covered in a deep pan and cauliflower and salsa verde tightly covered. cdi items split up and uncovered. repeat. |
| 2014-11-03 |
31 |
3-501.15 cooling methods - pf. 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 employee take tinga sauce in a caovered la |
| 2014-11-03 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed facility with two sanitizer bottles that was about 400ppm. cdi items discarded. |
| 2014-11-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. phf have a 7 day shelf life |
| 2014-07-17 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be held in a chemical sanitizer bucket in between uses. observed wet wiping cloth under cutting board. |
| 2014-07-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated if held in the facility for 24 hours or more. observed bag of spinach, cabbage, macaroni salad, chicken salad, and |
| 2014-07-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw eggs stored below raw chicken. cdi eggs moved above chicken. |
| 2014-04-08 |
8 |
6-301.14 handwashing signage - c. handwashing signs shall be available at all hand sinks. observed hand sink in dish room without a sign. cdi handwash sign provided.6-301.12 hand drying provision - pf. handsinks shall be provided with a form of hand dryin |
| 2014-04-08 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with common name of chemical. observed 3 unlabeled bottles of bleach. cdi bottles labeled. |
| 2014-04-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are held in the facility for 24 hours shall be dated. foods that are 41f or below have a 7 day shelf life, foods that are 42-45f hav |
| 2014-04-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to their final cook temperature. observed raw beef stored over raw salmon. cdi items relocated. |
| 2014-04-08 |
1 |
2-102.12 certified food protection manager - c. cfm shall be available during all hours of operation in facility. observed pic with an expired certification. |