| Violation Date |
Code |
Description |
| 2018-09-19 |
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 cement floor throughout kitchen worn and exposing gravel. |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in buckets with low quat sanitizer concentration. |
| 2018-09-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.in kitchen observed a bucket of pickles being stored directly on the floor. |
| 2018-09-19 |
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 sauce bottles throughout kitchen with no label. |
| 2018-09-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several items in majority of refrigeration units that were not date marked and were from previous days.cdi- food employee labeled al |
| 2018-09-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed quat sanitizer in 3 compartment sink reading at 50 ppm.cdi- food employee stated that water was probably added to the san |
| 2018-09-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pin walk in cooler observed raw turkey burgers being stored over raw beef pattys.cdi- pic rearranged storage order. |
| 2018-09-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfupon starting the inspection observed that there were no paper towels at handwash sink in kitchen area and dishroom.cdi- food employee put in paper towels at both s |
| 2017-12-18 |
54 |
6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (lunch bag stored with and above food products used in facility). |
| 2017-12-18 |
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 cleaning issues to physical facilities. (observe |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-12-18 |
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 sealed bulk container of slaw stored inside walk-in cooler (cooling) at 5 |
| 2017-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler in kitchen area near cook line not functionings properly holding numerous tcs foods above 45f (see temp chart). cdi all tcs discarded and ice used as temporary fix |
| 2017-10-09 |
36 |
repeat6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach in back kitchen area. (points not increased due to improvement in this area). |
| 2017-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-09 |
45 |
repeat4-501.11 maintain equipment in good repair. observed prep cooler near cook line not functioning properly in need of repair (ambient temp of 69f). |
| 2017-10-09 |
47 |
no points deducted4-601.11 (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 (vents inside walk-in cooler). |
| 2017-05-02 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken handles on stand up freezer unit in need of repair. |
| 2017-05-02 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed live roaches in back kitchen storage area where ice machines are located. |
| 2017-05-02 |
13 |
repeat3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef stored above rte deli meat in pull out cold holding unit. cdi raw meats properly stored. |
| 2017-02-21 |
53 |
no points deducted6-501.12floors, 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 cleaning issues to physical faci |
| 2017-02-21 |
45 |
4-501.11maintain equipment in good repair.observed broken, damaged handles on stand up freezer units in need of replacing. |
| 2017-02-21 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-02-21 |
33 |
3-501.13 use approved thawing methods. observed large bags of raw chicken thawing in standing water in prep sink. cdi chicken placed into large container with cold water over flowing container. |
| 2017-02-21 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken thawing in prep sink at the same time as containers of chili. cdi chili containers moved to safe location. (ensure to separate the thawing of raw meats and rte foods). |
| 2016-10-18 |
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 cutting lemons with bare hands. cdi-the cut lemons were discarded and employee washed hands and |
| 2016-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed blade to the meat slicer with residue buildup. the slicer had not been used today. cdi-the slicer was taken apart and washed, rinsed, and sanitized |
| 2016-10-18 |
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 mac n cheese cooling in the walk in cooler with a tightly covered wrappe |
| 2016-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac n cheese not hot holding at 135f or above. cdi-the mac n cheese was reheated. |
| 2016-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on bottom shelves in the walk in cooler, on the bun shelf across from the grill, on the gaskets to the doors, and along the hinges |
| 2016-10-18 |
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 ceiling tiles above the reach in freezer in poor repair. have replaced. |
| 2016-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet on the clean storage shelf. cdi-all the pans were unstacked to allow for proper air drying. repeat. |
| 2016-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed portion size house-made ranch dressing using buttermilk stored in a mini fridge at customer utensil area that was holding at 53f. cdi- ranches were just placed in unit. ranches |
| 2016-04-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go containers not protected from contamination, knives stored with mouthpiece up, and chili cups not protected from contamination. |
| 2016-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of glasses. |
| 2016-04-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor. cdi- buckets moved off the floor. repeat. |
| 2016-04-04 |
35 |
3-602.11(a) food packaged on premises 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 house made ranch packaged at facility wi |
| 2016-04-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed employee place ranch that was just made in wic in large container with tight-fi |
| 2016-04-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at dishwasher in bar area recorded very weak at about 0ppm chlorine. cdi- pic called repair man to come fix machine during inspection. facility will wash bar glasses at main dis |
| 2015-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a roll of plastic wrapping paper stored on sink in meat prep room. cdi-- paper was removed. assure that handwash sinks are always accessible and used for hand |
| 2015-12-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket being stored on the floor. cdi-- sanitizer removed off the floor.3-304.14(b) store in-use wiping cloths in sanitizer maintained at the correct con |
| 2015-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some food products such as cooked hamburgers, cooked onions, and french fries all holding below 135f (see chart). cdi-- all items were voluntarily discarded. |
| 2015-12-21 |
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 on prep tables and on pickles. also observed employee clothing stored in bar area. |
| 2015-05-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: raw chicken soaking in buttermilk kept in ice bath 54 f. chicken above 45 f was not on side of container that was in contact with ice. chicken in contact with portion of container in co |
| 2015-05-20 |
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 : found pimento cheese made in-house dasted 5/13. lettuce in bus tub dated from april. cdi- discarded all |
| 2015-05-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed pink build-up on interior of ice machine. repeat violation. |
| 2015-05-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no disclosure portion of consumer advisory on menu. also noted cheeseburger on kid's menu is under consu |
| 2015-05-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected utensils with eating surface exposed rather than handle for selection. |
| 2015-05-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket of sanitizer at bar 0 ppm quat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debr |
| 2015-05-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizing solution in 3-comp sink cloudy and soiled. |
| 2015-05-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle buckets and cooking oil on floor of walk-in and dry storage floor. 3-306.11 protect food on display using shields, packagi |
| 2014-12-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thin probe thermometer in facility for measuring food temperatures.vr - to ensure facility has obtained a thin probe the |
| 2014-12-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfgeneral commentobserved facility not date-marking all required food items according to nc food code.cdi by providing pic with educational da |
| 2014-12-12 |
23 |
observed kids menu with consumer advisory asterisk next to item.cdi by pic marking thru all asterisks on kids menu's with a sharpie pen. |
| 2014-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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 and soil.observed several wiping cloths resti |
| 2014-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved pink slime on interior of ice machine in back storage room.verification required (vr) -to ensure ice machine has been cleaned properly4-501.114 maintai |
| 2014-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general commentkeep microwave clean and refrigeration gaskets. |
| 2014-12-12 |
53 |
6-502.12 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.general commentclean floors of kitchen, back room and dis |
| 2014-12-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.general commentobserved cup holder behind cashier placed in the splash zone of handsink. cdi by relocating cup dispenser out of sp |
| 2014-12-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic does not have servsafe. facility has 180 days from issuance of transitional permit to obtain food manager certification. |