| Violation Date |
Code |
Description |
| 2018-12-03 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. maintain wash water in wash vat of three compartment sink 110f and above. observed washed water 94f. wash water emptied, and new wash water 110f and above placed in wash vat of sink. |
| 2018-12-03 |
45 |
4-501.11 maintain equipment in good repair. observed two door reach-in refrigeration unit broken. owner and pic is aware of broken refrigeration unit, nothing is stored in the refrigeration unit and repairman has already been called to come repair unit. |
| 2018-12-03 |
41 |
3-304.12 in-use utensils, between-use storage - cobserved tongs used on grill line stored on handle to oven. do not store utensils on handle to oven. tongs replaced and new tong placed on sheet pan near oven. |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed the two sanitizer buckets containing wet wiping cloths registering low sanitizer strength. store wet wiping cloths in properly mixed sanitizer at all times. sanitizer solution change |
| 2018-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of sugar stored on the floor in the bar/coffee area. no food storage on the floor. bag of sugar properly stored at time of in |
| 2018-12-03 |
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 chicken in the process of cooling, tightly wrapped in individual plastic b |
| 2018-12-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quaternary ammonia below 200ppm at sanitizer vat of three compartmenty sink and utensils/equipment was in the process of being washed, rinsed and sanitized. sa |
| 2018-12-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p, 2-301.14 wash hands before donning gloves and between gloves uses. -p observed employees not use |
| 2018-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks covered and uncovered stored on top of ice machine. employee drinks placed on stool near ice machine at time of inspection. repeat violation. em |
| 2018-09-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed ice dispenser chute on ice/drink dispenser at front counter soiled. front house manager clean and sanitized ice chute on dispenser at time of inspection. |
| 2018-09-10 |
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. -pobserved bagged cooked chicken in walk-in cooler 72f in plastic container. steps taken to get bagged chicken temperature to drop. bagg |
| 2018-09-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. 4-301.11 cooling, heating, and holding capacities-equipment - pf cold air must flow around product to remove the heat. -pf observed bagged chi |
| 2018-09-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. replace missing thermometer in small two door refrigeration unit in kitchen area. |
| 2018-09-10 |
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 container of bagged roast beef in reach-in unit date marked 8/30/18. temperature of roast beef w |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair.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. replace damaged gasket on prep line refrigerat |
| 2018-09-10 |
51 |
5-501.17 provide a covered waste bin in female restrooms. provide a covered trash can in women bathroom. |
| 2018-09-10 |
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. replace damaged wall electrical outlet cover behind slicer area. |
| 2018-09-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal belongings stored on and near clean rags and aprons. store employee personal belonging in designated area so it does no |
| 2018-09-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food products stored in black bins on the floor under lower shelving in back kitchen area. bins of food products properly stored |
| 2018-05-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink with lid and straw; stored on shelving above food prep sink where food prep was taking place, on lid covering top section of flip top prep line r |
| 2018-05-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p . observed avocados that had not been washed cut and stored on sheet pan at prep sink where prep cooked and prep food products were stored. do not store or place unwashed produce near or wi |
| 2018-05-07 |
37 |
3-307.11 miscellaneous sources of contamination - cobserved food product cooling on lower shelving under bottled and packaged products in walk-in cooler. store uncovered food products cooling above other food products in walk-in cooler. |
| 2018-05-07 |
40 |
3-302.15 wash fruits and vegetables prior to use.observed avocados being prepared and after questioning employee he stated that he did not wash or rinse avocado. wash produce before preparing or cutting. |
| 2018-05-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed employee drying sheet pan with a towel after being washed, rinsed and sanitized at three compartment sink. allow utensil/equipment to air-dry and do not dry utensil/equipmen |
| 2018-05-07 |
47 |
4-602.13 nonfood contact surfaces - cwipe/clean gasket on keg refrigeration unit door and base of unit. |
| 2018-05-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal belongings(purse) stored on sandwich labels and clean aprons in back corner of kitchen. |
| 2018-05-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. wipe/clean base of single service article storage bin stored in front of hot holding unit near cook line. (area where small soup bowls are stored) |
| 2018-03-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of cleaners stored on handsink in bar area. cdi: items relocated to prevent potential contamination of hands. |
| 2018-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled can opener blade. |
| 2018-03-06 |
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 hashbrown potatoes cooling in walk in at a rate of .35f/min. cdi: potatoes moved to sheet tray for rapid cooling. observed w |
| 2018-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hashbrown potatoes stored in reach in cooler tightly covered. pic stated that item is not cooling and is supposed to be hot held. item below 135f. cdi: item relocated to grill |
| 2018-03-06 |
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 observed hash brown potatoes cooling in walk in below cooling rate. potatoes were i |
| 2018-03-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed container of sliced cheese stored on top of container of sliced chicken in grill prep cooler. cheese was above 45f. cdi: chees |
| 2018-03-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 fruit flies at bar area. recommendation to increase pest control. |
| 2018-03-06 |
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 liquids with no label. employee stated they were oil and water. |
| 2018-03-06 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed nc mountain apples available for grab and go on display at bar counter. items did not say wash before eating and were not washed and wrapped indicating they are ready to eat. either add to the sig |
| 2018-03-06 |
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 tongs stored on handle of oven. when oven was opened tongs touched the f |
| 2018-03-06 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed cracked lids and containers stored as clean and in use. replace |
| 2017-11-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser to be empty at handwash sink. cdi: papertowels refilled during inspection. |
| 2017-11-02 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p 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 obser |
| 2017-11-02 |
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 portioned chicken salad cooling in walk in while tightly closed. observed |
| 2017-11-02 |
13 |
note: observed employee wipe egg off of side of container with glove and then handle cheese from grill prep cooler. final cook for this item was over 165f. facility advised it is best practice to discontinue this process as the cheese is a ready to eat fo |
| 2017-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers stored as clean. cdi: items separated. |
| 2017-11-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of clam shell containers stored directly on the floor in kitchen. |
| 2017-11-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor. |
| 2017-10-27 |
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. -pobserved mushroom soup cooling in walk in from yesterday above 45f. cdi: item voluntarily discarded. repeat violationobserved sliced h |
| 2017-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several drinks stored aboveprep areas and in reach in colers adjacent to and above food. |
| 2017-10-27 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout recontaminating hands. -p observed several employees wash hands and then turn off faucet with bare hands, thereforerecontamin |
| 2017-10-27 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee at grill prepcooler handle cheeses with bare hands. final cook temperature was 165f for that item. cdi: pic advised it is best practice todis |
| 2017-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee get water fromhandsink and add it to oatmeal to thin it out. cdi: employee directed to get water for food from the 3-comp or prep sinks. |
| 2017-10-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee drop tomatoon floor, pick tomato up, throw tomato away, and go back to slicing tomatoes without a glove change and handwash. cdi:employee dire |
| 2017-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed items with stickers andsticker residue nested in one another, stored as clean.4-703.11 hot water and chemical-methods - p observed employeesubmerge sl |
| 2017-10-27 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic is a cfm, but that severalrisk factor violations are an issue. ensure that food safety measures are properly being performed. |
| 2017-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and potatoes hot holding below 135f.cdi: items reheated in warmer to above 160f. if items are not able to maintain temperature, items should be placed on tphc |
| 2017-10-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observedgrilled onions, spring mix, and feta cheese with no date mark. pic stated that tehy were from yesterday or two days ago. cdi:items l |
| 2017-10-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed mushroom soup cooling from yesterday while tightly covered. observedham, roas |
| 2017-10-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedseveral bottles of oils stored above flat top with no labeling. |
| 2017-10-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observedemployee with bracelet on, preparing food.2-402.11 use head coverings, beard guards and clothing to restrain body hair fromcontacting |
| 2017-10-27 |
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 whichquickly moves food particles to the drain. observed portion cup being used to scoop brown sugar. |
| 2017-10-27 |
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 ice wand stored directly on shelving in reach in freezer. item will be placed directly in food for cooling. item must bep |
| 2017-10-27 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee wash hands in 3-comp sink. cdi: employeecorrected and asked to wash hands in handsink. |
| 2017-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2% milk in caraf holding above 45f. cdi: itemspermanently placed on tphc. tphc paperwork provided via email along with inspection today. verification required.observed clarified |
| 2017-09-21 |
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 2 soups in walkin cooler that were made yesterday around 6pm. they were in large, lidded plastic containers in walkin coole |
| 2017-09-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees in kitchen without hair restraints. |
| 2017-09-21 |
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 multiple items pa |
| 2017-09-21 |
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. -pfobserved sliced meats cooling in walkin cooler tightly wrapped. vented. observed chi |
| 2017-09-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of cleaner stored on food storage shelf. relocated to chemical storage area. |
| 2017-09-21 |
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 cooked onions, protein bars, sliced tomatoes not date marked. corrected today. return visit required to ensure date marking is in co |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, sliced meat stacked too high in make unit tops. rotated out to walkin cooler to chill rapidly to 41f. do not stack above fill line. observed clarified butter blend (cont |
| 2017-09-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed only 1 person (dish washer) in the kitchen wash hands. i observed multiple glove changes without handwashing. educated pic and he will disseminate information to staff. |