| Violation Date |
Code |
Description |
| 2018-12-20 |
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.; 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispens |
| 2018-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.comment: observed debris on the bottom of prep tables throughout kitchen. observed heavy smoke debris on hood vents above wood fire grill. |
| 2018-12-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.comment: salad/sandwich prep unit cutting board noted with grooves. |
| 2018-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.comment: noted large black plastic containers stacked wet above three comp sink. air drying has improved, continue to work towards effective air-drying. |
| 2018-12-20 |
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. -pfin the walk in cooler, observed queso cheese cooling tightly covered. observed pulle |
| 2018-12-20 |
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. -pcomment: housemade cilantro dressing dated 12/12. cdi. the pic voluntarily discarded the dressing. facilit |
| 2018-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rotisserie chickens in hot box at 130f-134f. cdi. the pic reheated the rotisserie chickens to 187f and placed back into the hot box for holding. |
| 2018-12-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved quaternary ammonia in the three compartment sink at 100 ppm. observed quaternary ammonia in the sanitizer buckets at 100 ppm. cdi. the pic repaired the sanitize |
| 2018-12-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pin the walk in cooler, observed ground beef above raw shell eggs, whole beef over salmon and other seafood. cdi (corrected during inspection). the pic (person in charge) moved the raw animal |
| 2018-09-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage being stored above clean equipment and single service. cdi drink located to bottom shelf. |
| 2018-09-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored above rte food (uncovered and cooling). cdi pic moved to bottom shelf. repeat.3-302.11(a) separate the different types of raw animal foods. -pf observ |
| 2018-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in motion at time of inspection; and observed sanitizer reading 0 ppm for chlorine. container was relatively empty. make sure to use test strips a |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture sitting out on the counter. cdi product was placed in walk in cooler for rapid cool down. make sure to keep cold or on tphc. |
| 2018-09-20 |
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. -piobserved several containers of beets labeled for 9/10. observed salsa parabolla labeled for 9/13. observe |
| 2018-09-20 |
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 in the walk in cooler observed large containers of chipotle sauce, garbanzo beans, |
| 2018-09-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed multiple sanitizer buckets being stored on the floor under food preparation areas. make sure to store off the ground to ensure contamination does not occur. |
| 2018-09-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water bottles outside uncovered exposed to outside contamination and potential consumer. make sure to keep protected at all times |
| 2018-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being stacked while still wet. make sure to spread out sanitizer will work effectively. |
| 2018-09-20 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p did not observe a backflow preventer on outside faucet used for filling water containers. pic stated there is a back flo |
| 2018-09-20 |
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 vent cover near drying rack (near ice machine) i |
| 2018-09-20 |
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 bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of products once remo |
| 2018-06-28 |
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 garlic and oil mixture not |
| 2018-06-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee entering back door and not washing hands. cdi food employee stopped and directed to wash hands.2-301.14 wash hands before donning gloves and between gloves uses. -p obs |
| 2018-06-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as strawberries and mushrooms being stored above rte foods. cdi provided pic with storage chart and products were moved to bottom shelf. |
| 2018-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu for burgers: ground beef and lamb, salmon and steak marked with asterisk and reminder but lacking di |
| 2018-06-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed gravy not being reheated to 165 degrees. cdi product was placed back on stove and reheated to above 165 degrees. please see temperature chart. |
| 2018-06-28 |
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 watches and bracelets while performing food preparation. make sure to remove all jewelry when performing food |
| 2018-06-28 |
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 slicer being stored under food preparation surface area where contamination is occurring. please store in another locati |
| 2018-06-28 |
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 product such as peppers and lamb being tightly covered while still cooling |
| 2018-03-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on cooling units in kitchen area. pic has all gaskets on order. |
| 2018-03-15 |
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 utensils stored with handles in food. |
| 2018-03-15 |
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 bottle of oil with no label. |
| 2018-03-15 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed bottle of theraflu stored over prep surface in kitchen area. cdi by removal to office for proper storage. |
| 2018-03-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed steak and burger on menu that can be served undercooked with no asterisk. |
| 2018-03-15 |
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 garlic and oil mixture held |
| 2018-03-15 |
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 meatballs date marked incorrectly in walk in cooler. cdi by date marking properly. |
| 2017-12-28 |
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 one container of hummus dated 12/14. cdi by voluntary disposal. |
| 2017-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored over prep top surface. cdi by voluntary disposal. |
| 2017-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-12-28 |
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 cooling in reach in/flip top cooler. cdi by removal to walk in to ra |
| 2017-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dry storage area. |
| 2017-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed very slight chipping of paint on shelving in walk in cooler and one damaged gasket on reach in cooler on cook line. |
| 2017-09-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored over a prep surface. cdi by removal to proper storage location. |
| 2017-09-01 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on two reach in units. |
| 2017-09-01 |
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 utensils stored in a cup of room temperature water. cdi by removal f |
| 2017-09-01 |
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 items in the walk in cooler tightly wrapped while cooling. cdi by venting |
| 2017-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta and pork measuring above 45f. cdi by voluntary disposal of past and removal of pork to walk in for rapid cooling. |
| 2017-09-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine at bar measuring at ~0ppm. |
| 2017-09-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over pork in walk in cooler. cdi by correcting storage order. |
| 2017-05-15 |
20 |
y3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meatballs in a flip top unit measuring at 48 and sauces at the server station not under refrigeration measuring at 58. cdi by voluntary discard of meatballs and yogurt sauces. |
| 2017-05-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several instances of containers and equipment with debris build up throughout facility including but not limited to slicer, robot coupe, cleaver and r |
| 2017-05-15 |
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 several instances of items date marked incorrectly, such as with roasted tomatoes marked 3-14, and items not date marked at all. cd |
| 2017-05-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hose hanging in handsink in prep area. cdi by removal of hose. |
| 2017-05-15 |
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 food being stored on the floor of the walk in cooler. cdi by removal to proper storage area. |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of a slicing machine. cdi by correctly separating the pieces of the slicer for proper air drying. |
| 2017-05-15 |
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 service lids being stored on the ground in the outside storage area. cdi by removal to a proper storage location. |
| 2017-05-15 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with damaged handle. |
| 2017-05-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed hat stored over prep surface in the cooking area. |
| 2017-05-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees with no form of hair restraint. |
| 2017-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at dish machine in bar at less than 50ppm chlorine. primed. at 100ppm by end of inspection. |
| 2017-02-27 |
4 |
2-401.11 store employee drinks to prevent contamination of food or utensils. observed unopened beverage can and lidded cup stored on prep surface. moved to bottom shelf. |
| 2017-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 handsinks blocked by brooms and trash cans. moved to free space up. observed hand sink at bar being used as dump sink. designated as hand washing from here on |
| 2017-02-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and raw ground beef stored over raw pork and raw bacon. rotated so chicken is on the bottom. observed raw fish stored under raw lamb burgers in drawers at make unit. swi |
| 2017-02-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed cheese dip reheated and hot held at 120f. it was within 2 hours so dip was moved to stovetop and reheated to 174f. |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil at room temperature. squeeze bottle and batched product were all discarded. must keep this oil/fresh garlic mixture at 45f or lower or 135f or higher. |
| 2017-02-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved speed racks of food and milk in walkin cooler from yesterday undated. observed items in make unit undated. 3-501.18 discard the food |
| 2017-02-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 2 cleaners stored on the clean drainboard of the 3 compartment sink next to clean pans. relocated chemicals. |
| 2017-02-27 |
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 squeeze bottles of oil, etc. unlabeled. |
| 2017-02-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch on one employee - removed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expos |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans wet stacked. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. splash guard needed at |
| 2017-02-27 |
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 service boxes on the floor in the outside storage area. move to shelving. |
| 2017-02-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed chlorine test strips damaged and quat strips are missing. obtain both. return visit required. |
| 2016-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved meat stored over macaroni and potatoes. improvement from previous inspecion, cdi - moved |
| 2016-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tomatoes at 61 f in make table, returned to walkin. observed stock at 62 on cook line, cdi discarded. observed acorn squash on counter at 65, cdi - returned to walkin. improvemen |
| 2016-12-05 |
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 no date marks on chicken breasts and milk in walkin, cooked cherry tomatoes in make table. |
| 2016-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved one grader collecting food residue. observed hose to fill water pitcher and other functions stored behind pipe for ansul system an wall, dust collectin |
| 2016-12-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed caulk damaged around hand sink and splash guard near soda machine bags. |
| 2016-12-05 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -pobserved no backflow preventer on hose bib over hand sink. |
| 2016-08-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored on preparation surfaces in the kitchen. beverages were relocated during inspection. |
| 2016-08-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw rotisserie chickens stored on the shelf above raw shell eggs in the walk in cooler. cdi- storage rearranged. |
| 2016-08-03 |
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 scoop holding bin and minor pink residue buildup on the inner wall of the ice machine. improvement |
| 2016-08-03 |
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 a large cambro (~5 gallon bucket) filled with cheese sauce at 58f in the walk in cooler. the cheese sauce was made on the |
| 2016-08-03 |
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 cheese sauce in the walk in cooler in a large lidded cambro at 58f. the |
| 2016-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned ramekins stacked while wet. |
| 2016-08-03 |
45 |
4-501.11 maintain equipment in good repair. observed a grill cooler unit with an ambient temperature of ~61f and 4 torn gaskets on cold holding equipment along the cook line. all foods were removed from the grill cooler unit. discontinue use of the unit |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all food items in a grill cooler drawer unit above 45f (see chart). cdi- items removed from unit and placed into walk in cooler for cooling. pic contacted maintenance company |
| 2016-05-19 |
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 two large cambros (5 gallon) with cooked pasta and rice in them. both fo |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in a flip top cooler cold holding above 45f (see chart). cdi- foods placed on temporary tphc, all foods to be discarded by 2:45pm. instructed pic to monitor co |
| 2016-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on plastic containers stored clean and debris accumulation on a deli slicer that had not been used today. cdi- items were set aside |
| 2016-05-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the handsink nearest the ice machine without paper towels. cdi- paper towels were provided. 5-205.11 maintain access to handsinks. handsinks may only b |
| 2016-05-19 |
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 an employee handling cut cucumber with bare hands. cdi- product discarded, barehand contact educational s |
| 2016-05-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi food safety certification. points will begin being deducted for this violation 210 days after the permit was issued (august 9, 2016). |
| 2016-02-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found all purpose cleaner not labeled in working buckets. cdi- buckets emptied. |
| 2016-02-11 |
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 : found octopus, pork shoulder, and cooked onions from previous night over 50 f in walk-in cooler. cdi- discarded all voluntarily. |
| 2016-02-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found four rotisserie chickens, and two pork shoulders in hot box under 135 f, pic voluntarily discarded. |
| 2016-02-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 hrs. -pf: remember to date mark feta cheese and milk jugs with date product package is opened. observed these not date marked. feta cheese discarded |
| 2016-02-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: consumer advisory on menu not in 11 point font. provide easily readable disclosure and reminder. |
| 2016-02-11 |
27 |
3-502.11 obtain a variance for specialized processes.-pf: found pickled vegetables produced in hot brine. discontinue process until application is made to nc variance committee. cdi- pic stated this product is coming off the menu. verification needed. |
| 2016-02-11 |
13 |
• 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw shell eggs over ready-to-eat food in reach-in prep cooler. cdi- eggs moved to bottom shelf. |
| 2016-02-11 |
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 : found octopus, pork shoulder, and onions from previous day above 50 f. foods were |
| 2016-02-11 |
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 cooking oils not labeled. |
| 2016-02-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found cloths being stored in all-purpose cleaner. |
| 2016-02-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employees wiping plates coming out of dish machine. |
| 2016-02-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips for chlorine or quat sanitizers. cdi- call made to ecolab for delivery within the hour. |
| 2016-02-11 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf : see #27 above. cdi- pic stated vegetables coming off the menu. verification needed. |
| 2016-02-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : maximum water temperature in restrooms 86 f observed. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: found no hand towels at bar handsink. cdi- supplied |