| Violation Date |
Code |
Description |
| 2018-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove buildup from the interior of the 1 door unit in the drink prep station. remove black mold from caulking associated with the 3 comp sink. 0 points. |
| 2018-12-06 |
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 roasted peppers were cooling at less than135 degrees on the speed rack at ambient a |
| 2018-12-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p gravy and grits were hot holding in hot box at 165 . -1.5 points. |
| 2018-12-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produce was being stored over cooked chicken and other ready to eat foods in the walk in cooler. a raw chicken marinade was being stored below raw beef in walk in cooler and boxed |
| 2018-12-06 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf a few shell stock tags were stored in shell stock folder out of order |
| 2018-12-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf pic used hand washing sink to rinse thermometer off. also observed ice being stored in same hand sink basin. cdi- pic re-sanitized thermometer and was further educated |
| 2018-07-05 |
54 |
6-303.11 intensity-lighting - c observed cooking occurring while lights were off. ensure that all prep is taken place with a minimum of 50 ftcd for lighting. |
| 2018-07-05 |
53 |
6-501.113 storing maintenance tools - c observed rusted tools being stored with canned goods adjacent to the ice machine. ensure that tools are being stored separated from food products and utensils. |
| 2018-07-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans stored with clean dishes. repeat |
| 2018-07-05 |
41 |
3-304.12 in-use utensils, between-use storage - c observed scoop handles being stored in direct contact with ready to eat foods. ensure that scoop handles are uplifted from direct contact with food. |
| 2018-07-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed foods being stored on the floor in the freezer. also observed bagged bread and other food items being stored directly under the p |
| 2018-07-05 |
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 sliced tomatoes and cut leafy greens at 48-52 degrees (just propped and c |
| 2018-07-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed pure bleach in a container labeled as degreaser. also observed cdi- pic corrected labeled the chemical with correct name during the inspection. 7-201.11 sto |
| 2018-07-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf the consumer advisory for the facility states *nc state food code requires us to inform our guests that the consu |
| 2018-02-19 |
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 eggs cooling in prep unit not cooling at rate sufficent to meat cooling p |
| 2018-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed coleslaw, baby kale, roasted tomatoes, grouper, and rotisserie chicken holding above 45 degrees . cdi discarded products. |
| 2018-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-10-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder missing linking undercooked or raw items to consumer advisory for smoked salmon and clover club |
| 2017-10-16 |
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 au jus and beef stock held greater than 7 days. cdi products discarded. |
| 2017-10-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning due to build up of debris. |
| 2017-10-16 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed sale date not being recorded on tags after last items were |
| 2017-10-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certificates for serve safe unavailalbe at time of inspection. -0 points- due to facility being in first 210 days of operation. |
| 2017-07-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar hand sink used to dump ice. cdi- tray and ice removed from hand sink; instruction provided |
| 2017-07-19 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed multiple drawers of shellstock, oysters, clams both with no tags(alreaady removed) cdi- replaced;instruction provided |
| 2017-07-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple gloved, food employees changing tasks without changing gloves. cdi through instruction |
| 2017-07-19 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishmachine reach 140 f final rinse temperature. cdi- ecolab repair; breaker tripped on booster reset 160f |
| 2017-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45f. see temp chart cdi- placed on tphc or removed to cool |
| 2017-07-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed washed fruit and open pitchers of tea and water atop bar.cdi- removed and or covered |
| 2017-07-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer at 0 ppm qac at bar. cdi- remade |
| 2017-07-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed sliced tomatoes and cut leafy greens at 48-60 f(just prepped and cooling |
| 2017-07-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket with wiping cloths on floor. cdi removed |
| 2017-07-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple cooked vegetables not date marked. 3-501.18 discard the food requiring date labels once time/temperature window has expire |
| 2017-07-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple glove changes with no hand washing. cdi- hands washed; gloves re-donned |