| Violation Date |
Code |
Description |
| 2018-09-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed one lexan container that had been burnt such that it was no longer smooth/easily |
| 2018-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel-drying clean/sanitized dishes in the dish area. this is not allowed under the 2009 nc food code as any residual pathogenic organisms will be transferred fr |
| 2018-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in the facility. facility uses garden fresh product grown on site, with no pesticides used. pic stated that the fly issue was more prominant before the f |
| 2018-09-25 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in the correct manner of cold water running over the product and allowed to drain, however no monitoring or surveillance of this process was being performed, and an exterior temperature o |
| 2018-09-25 |
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 gravy and oatmeal cooling in deep metal containers in a walk in cooler. n |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs/potentially hazardous items in the flip top cooler of the service station above 45f, as indicated by the temperature chart. the ambient temperature of the unit's i |
| 2018-09-25 |
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 sausage gravy and oatmeal that had been kept from breakfast service and placed to cool at roughly 10:00am in a deep, metal c |
| 2018-09-25 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed hot water dish machine reaching a maximum temperature of 158f at time of inspection. adjustments to the hot water heater were made and temperatures of 160f o |
| 2018-09-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed two containers of ready to eat pasta stored beneath raw/unwashed tomatoes in the walk in cooler. pasta containers were moved to a separate area of the cooler by the pic.3-302.11( |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front service station area handsink blocked with ice and other material at the beginning of inspection. sink was cleaned and sanitized by the service station st |
| 2018-09-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic at time of inpection could not produce a written health policy for kitchen employees. however, pic was able to identify t |
| 2018-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top above 45f. cdi all items voluntarily discarded. maintenance contacted. items will be placed on ice until corrected. verification required. |
| 2018-01-05 |
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 and box of food stored directly on floor in walk-in freezer. |
| 2018-01-05 |
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 turkey, corn and bbq incorrectly date marked. cdi items labeled properly. |
| 2018-01-05 |
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 stored directly on floor under dry storage shelving. |
| 2017-10-04 |
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 clamshell containers of chicken salad, chicken salad, garden salad improp |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in reach-in display cooler above 45f. observed butters on display above 45f. see temperature chart for temperature obsercvations. cdi items in display case taken to wa |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed smoker food contact surfaces, lettuce spinner and can opener with food debris. cdi items properly cleaned. |
| 2017-05-08 |
39 |
4-901.12 wiping cloths, air drying location - c observed wiping cloths drying on dry good containers. |
| 2017-05-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of bread stored on floor in walk-in cooler. |
| 2017-05-08 |
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 observed whole chicken cooling in plastic bus tubs, tightly covered. observed gre |
| 2017-05-08 |
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 hot dogs, deli meats and chicken alfrado in walk-in cooler not date marked. cdi items voluntarily discarded.3-501.18 discard the |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beans items in flip top cooler above 45f. observed sausage holding out of temperature control, above 45f. observed broccoli salad and beans/corn mixture in ice bath above 45f |
| 2017-05-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw beef stored in direct contact with cheese in reach in cooler. observed raw bacon stored directly above ready-to-eat items on speed rack in walk-in cooler. cdi items relocate |
| 2017-02-16 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed dish machine not reaching proper final rinse temperature. cdi 3 compartment sink prepared. verification required.4-601.11(a) equipment food contact surfaces a |
| 2017-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top cooler and on speed rack out of temperature control above 45f. see temperature chart for temperature observations. cdi items placed in walk-in freezer to rap |
| 2017-02-16 |
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 grilled tomatoes and freshly sliced tomatoes and lettuce cooling in flip |
| 2017-02-16 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed lettuce spinner broken/in disrepair. |
| 2017-02-16 |
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 grab and go gril |
| 2016-11-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed two containers of flour in storage not covered or protected. cdi pic voluntarily discarded flour. |
| 2016-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer at 0 ppm. |
| 2016-11-10 |
37 |
3-304.13 linens and napkins, use limitations - c observed linens in direct contact with lettuce. cdi linen removed. |
| 2016-11-10 |
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 panko breading and crusted peacans in dry storage not labeled. |
| 2016-11-10 |
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 sandwiches cooling in walk-in cooler tightly covered/wrapped. cdi sandwi |
| 2016-11-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bucket of sanitizer and one spray bottle of sanitizer not labeled. cdi items labeled. |
| 2016-11-10 |
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 lettuce not date marked.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not bee |
| 2016-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mac n cheese, egg wash and creamers not holding below 45f. see temperature chart for temperature observations. cdi mac n cheese rapidly reheated above 165f. egg wash placed |
| 2016-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed smoker collecting food and grease debris. observed can opener soiled. cdi smoker broken down to be washed, rinsed and sanitized. can opener taken |
| 2016-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamer in caraf above 45f and butters sitting on counter at room temperature. cdi: tphc paperwork provided for pic to fill out for these items today. product discarded. verifi |
| 2016-07-19 |
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 facility made jam from 6/9, spaghetti from 7/12, and squash labeled both 7/5 and 7/14. cdi: ite |
| 2016-07-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles of clear liquids throughout facility. cdi: bottles labeled accordingly. bottles contianed detergents, cleaners, and sanitizer. |
| 2016-07-19 |
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 diced tomatoes in prep unit. unit is not meant to cool. unit is meant to |
| 2016-07-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties in warmer holding below 135f. cdi: patties discarded. |
| 2016-07-19 |
37 |
. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry goods stored with no lid. cdi: items covered. |
| 2016-07-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked in storage area. cdi: items rewashed and properly dried. |
| 2016-07-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. |
| 2016-07-19 |
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 yogurt parfaits a |
| 2016-07-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over and touching customer food. cdi: beverage moved to proper storage location. |