| Violation Date |
Code |
Description |
| 2018-08-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored on food preparation surfaces. make sure to have a designated area to ensure contamination does not occu |
| 2018-08-31 |
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 dust build-up and minor debris on ceiling in pre |
| 2018-08-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build-up/dust on shelving where clean equipment is being stored. observed dust build-up on 2 fans in kitchen (one store on ice machine by ice |
| 2018-08-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed panini press and house stove marked for household use. make sure to replace with commercial equipment. repeat. pic stated |
| 2018-08-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets and rings with stones in them. make sure to remove before beginning food preparation. |
| 2018-08-31 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thin probe thermometer greater than 2 degrees. verification required. |
| 2018-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice scoop, scoops, and several utensils being stored as clean with minor food debris. cdi items were returned to warewashing. repeat.4-501.114 maintai |
| 2018-08-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages being stored on food preparation areas (in front of microwave and over clean equipment) without lids. make sure to store in a approp |
| 2018-08-31 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.did not observe a certified food protection manager present during the inspection. make sure to have one |
| 2018-06-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handling money then go into kitchen to handle packaged food. cdi food employee stopped and directed to wash hands before changing task. |
| 2018-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved slicer, frying pan and a couple of utensils with food debris. cdi |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed watermelon cold holding in front deli case above 45 degrees. cdi product was discarded and pic will contact maintenance to have fixed. will not use until it has been repaired. |
| 2018-06-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed food establishment using burners that state household use only and do not have a hood for preparing product such as hamburg |
| 2018-06-13 |
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 some oil bottles and aqueous solutions not labeled. make sure to label all working containers of food/food ingredients. |
| 2018-01-22 |
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 one container of oil and vinegar with no label. |
| 2018-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of soup measuring at 121f. cdi by reheating to 170f and placing on hot holding equipment. |
| 2017-07-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probe thermometer with dead battery and no back up batteries onsite. vr. |
| 2017-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one container with a small amount of debris. cdi by removal for recleaning. |
| 2017-03-22 |
31 |
3-501.15 cooling methods - pf maintain proper cooling methods. observed boiled eggs cooling in 102f degree water on prep counter. pic added ice to rapidly cool eggs. |
| 2017-03-22 |
25 |
3-302.14 protection from unapproved additives - p observed knife bring held in bucket of sanitizer water and used to cut sandwiches then placed back in sanitizer. sanitized items must be allowed to completely air dry before use. instructed pic and employe |
| 2017-03-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf general comment- maintain proper date marking. observed deli meats in prep cooler dated 3/9/17. deli meats were frozen on 3/9/17 and not re-labe |
| 2017-03-22 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c general comment- maintain equipment in good repair. observed split gasket on walk in cooler door. |
| 2016-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth on prep table/ also used to line under cutting board. pic removed. |
| 2016-06-15 |
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 two containers of cut cooked chicken tightly covered during cooling process. pic mu |
| 2016-03-24 |
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 foods that are prepared and then frozen should have two dates on them: preparation date and a thaw date. observed deli meats that are slic |
| 2016-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked shell eggs stored on a shelf above cooked chicken in the walk in cooler. cdi- storage rearranged. |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one soiled gasket on a reach in cooler. |
| 2015-12-17 |
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 one plastic condiment cup without a handle being used as a scoop for fe |
| 2015-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle with the with the label beginning to fade off. cdi- bottle relabeled. |
| 2015-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one carton of shell eggs stored over ready to eat foods in the walk in cooler. cdi- storage rearranged. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the clean equipment storage shelving above the 3 compartment sink. |
| 2015-09-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine. ice machine cleaned during inspection. |
| 2015-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open cup of coffee on food prep table where slicer is located. cdi- removed |
| 2015-06-09 |
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 packaged muffins |
| 2015-06-09 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apple on display not protected. cdi- wrapped |
| 2015-01-20 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed exceesive dust accumulation on outside of hvac cooling unit, in the walk in cooler. |
| 2015-01-20 |
46 |
4-501.19 maintain wash solution in manual warewashing equipment at 110f or above. observed wash solution at 93 f during active washing. cdi- hot water added |
| 2014-10-27 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed fresh cut lettuce and tomatos cooling in top of prep unit at 50 f. cdi- cool to 45 f before storing in prep un |
| 2014-09-03 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment- c facility in need of functional oven and did not observe oven to be operational; and food being cooked at home. vr for oven operation |
| 2014-09-03 |
20 |
3-501.16 (a)(2) and (b) maintain cold held tcs foods at 45 f or colder - p observed raw eggs and provolone cheese held overnight above 45 f cdi- disacrded |
| 2014-09-03 |
9 |
3-201.11 food prepared in an unregulated or uninspected facility may not be sold in a permitted facility- p,pf observed chicken for sale to public cooked at ownerrs home and transported to facility. cdi- allowed to take back home |
| 2014-05-13 |
21 |
3-501.17 opened, ready-to-eat potentially hazardous food (time/temperature control for safety food) shall meet date marking requirements. observed three opened, cut chubs of deli meat in walk in cooler at 44 f not date marked. cdi- removed to date mark |
| 2014-05-13 |
2 |
2-103.11 (m) person in charge-duties2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees facility shall have an employee health policy and pic shall oversee adhereence.observed facility does not have e |
| 2014-05-13 |
1 |
2-102.12 facility must have pic with food safety certification onsite when prearing food. state of north carolina decided this facility is not required to have food safety certification for 210 days. |