| Violation Date |
Code |
Description |
| 2018-11-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed kitchen staff with no hair restraints when inspection began. be sure to wear hair restraints at all times when i |
| 2018-11-06 |
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 facility using tphc on bre |
| 2018-11-06 |
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 open gallon of milk with no date mark. milk bottles are labeled with the date they are received but not dated when opened. pic s |
| 2018-09-18 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: small leak noted underneath kitchen handsink. pic states a work order has been placed and maintenance is aware. maintain plumbing in good repair. |
| 2018-09-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination.comment: observed coffee stirrers in customer service area without protection. single service articles shall be kept in the original protective packaging or stored by using |
| 2018-09-18 |
38 |
2-402.11 effectiveness-hair restraints - ccomment: pic observed with beard without wearing beard restraint. hair restraints shall be effective at restraining hair and worn to prevent potential contamination. |
| 2018-09-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfin the kitchen reach in cooler, two gallons of milk not date labeled properly upon opening. the pic states that the milk is labeled with the date |
| 2018-09-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved container of skim milk at 53f and container of 2% milk at 48f in ice bath at buffet. potentially hazardous foods shall be store |
| 2018-09-18 |
14 |
4-602.11 (e) equipment food-contact surfaces and utensils-frequency - ccomment: observed slight pink buildup on inside of ice machine. pic stated he cleaned the ice machine two weeks ago. explained the necessity of more frequent cleaning to prevent accumu |
| 2018-09-18 |
8 |
6-301.14 handwashing signage - ccomment: observed no handwash sign at the kitchen handsink and the employee restroom handsink. cdi (corrected during inspection). the pic (person in charge) was provided with handwash sink signage to post at handsinks. hand |
| 2018-04-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce being stored above ready to eat foods such as cheese and milk. cdi provided the storage chart and pic rearranged storage order at end of inspection. |
| 2018-04-04 |
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. -pobserved gallon of milk date marked for 3/23 and milk dated for 3/27; pic unabled to verify open date. cdi |
| 2018-04-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxers of fruit being stored on the floor in the kitchen. make sure to keep at least 6 inches off the floor. |
| 2018-04-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels in paper towel dispenser in kitchen. did observe a roll of paper towels however being stored on food preparation area. cdi paper towels pro |
| 2018-04-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2018-04-04 |
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 being stored on the floor in dry storage. truck delivery yesterday. make sure to keep at least 6 inches off the f |
| 2017-11-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p2-201.11(e) ensure food employe |
| 2017-11-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee out in dining room working with product and sanitizer go to back room area and don gloves. cdi food employee stopped and discussion of when hand washing and glove |
| 2017-11-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink. observed food employees using multi-use towels for drying hands (no clear system in place as to what towels are all being us |
| 2017-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter, cream cheese, and shredded cheese cold holding above 45 degrees. cdi product was placed on tphc for today; paperwork provided to pic. discussed in last inspection but du |
| 2017-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage being stored on food preparation counter. cdi directed pic to have a designated area for employee belongings to ensure contamination wil |
| 2017-11-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2017-11-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone sitting on food preparation area and personal items comingling with single service and food ingredients. make sure to |
| 2017-11-17 |
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 6 open containers of milk. cdi food employee identify two that were opened today; rest discarded |
| 2017-07-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drink from beverage and store on rpep table beside open pan of omelettes. cdi- removed |
| 2017-07-07 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed fruit medley on display shielded front and back but not on sides. cdi- removed |
| 2017-07-07 |
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 cooked sausage at 40f in bag before today not date marked. cdi date marked |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter, cream cheese, shredded cheese and hb eggs cold held above 45 f(see temp chart). cdi- placed on temporary tphc |
| 2017-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pic state tcs breakfast foods were protected using temperature,yet all were hot holding under 135 f( see temp chart) cdi- placed on temporary tphc |
| 2017-07-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand soap or accessible hand towels at only hand sink. cdi- working dispenser installed and |
| 2017-07-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee begin to donn gloves without proper handwash.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment |
| 2017-07-07 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic demonstrate lack of knowledge of nc food code; specifically regarding hot and cold hold temperatures and failure to ensure that food employees are effecti |