| Violation Date |
Code |
Description |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets throughout facility with food debris. |
| 2018-11-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table during at beginning of inspection. cdi: drink voluntarily discarded. repeat violation previous issue corrected. |
| 2018-11-27 |
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 observed employee wash hands for less than 15 seconds. observed employee use bare hands to turn of |
| 2018-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink on line blocked by trashcan and dirty dish bin on the floor. cdi: trashcan relocated and bin pushed under the sink, rather than in front of the sink to |
| 2018-11-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over washed produce in walk in. observed unwashed produce stored over ready to eat lobster and mussels in reach in cooler.3-302.11(a) separate raw animal fo |
| 2018-11-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer, not used today per pic and employees, with food debris on blade and other surfaces. cdi: slicer cleaned during inspection________________ |
| 2018-11-27 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed box of shellstock in reach in cooler with no tag. pic stated that shellstock was delivered yesterday and that it has not |
| 2018-11-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed family meal smoked salmon stored over ready to eat customer food. cdi: family meal item relocated. |
| 2018-11-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employe preparing food in back prep kitchen with no hair restraint. |
| 2018-11-27 |
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 which quickly moves food particles to the drain. observed rice scoop, rice ring mold, and tongs stored in water on cook line below |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed reach in freezer not functioning on line. no items stored in the freezer and operator stated that it was not working at the beginning of inspection. repeat violation previous issue fixed. |
| 2018-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter on counter under no temperature control. cdi: butter labeled with start and end time. tphc procedures filled out during inspection. |
| 2018-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor blade being stored as clean with food debris left on it. cdi: blade taken to dish machine to be properly cleaned. 4-602.11 clean the eq |
| 2018-07-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed cured meats to be used for family meal being stored on shelf above other items for sale in prep cooler. cdi: ehs recommended that employee personal food be sto |
| 2018-07-10 |
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 observed employee on cook line wash hands for less than 15 seconds and then turn of faucet without |
| 2018-07-10 |
9 |
3-201.16 wild mushrooms - p observed wild foraged mushrooms onsite without nc wild mushroom verification/sale tag. facility does have certificate stating that forager has been certified to forage wild mushrooms. pic had signed the nc wild mushroom verific |
| 2018-07-10 |
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 repeat observed several items in prep top cooler on front line with dates from june 8th and 9th including cooked zucchini, soup, leaks, and |
| 2018-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers to be stacked while wet on dish area clean storage racks. ehs advised facility use the pyramid stacking method. |
| 2018-07-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles around various areas of kitchen without labeling. cdi: bottles were properly labeled sanitizer and bleach. |
| 2018-07-10 |
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 white granular and several squeeze bottles without labeling throughout cook line. |
| 2018-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed prep top cooler lid at charcuterie station in need of repair where styrofoam is showing. |
| 2018-07-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed bartender state that drinks will be made with egg whites from raw shell eggs upon request. these drinks a |
| 2018-05-10 |
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 tomato relish prepared on 5/8 in walk in cooler. items that were portioned in other prep coolers |
| 2018-05-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at bar with food debris in it. cdi: handsink cleaned. repeat violation |
| 2018-05-10 |
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. -p observed brisket cooling from yesterday night at 48f in walk in. cdi: item voluntarily discarded. observed beschamel cooling after 4 |
| 2018-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - p observed cooked cauliflower, goat cheese, and beets above 45f in prep top pizza cooler. items were stored next to a sauce cooling in the prep top which caused them to rise in temperatur |
| 2018-05-10 |
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 beschamel cooling in prep top cooler. observed pre-portioned salmon from t |
| 2018-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes as they came outof the dish washer. observed wet stacked containers stored as clean. items separated for air drying. repeat violation improveme |
| 2018-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer below 50ppm quat with towel in it. cdi: sanitizer bucket refilled. all other buckets were at proper concentration today. repeat violation improvement from previous inspect |
| 2018-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler leaking from fan. repeat violation previous equipment issue fixed. |
| 2018-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lobster stock with no lid on it. walk in has a leak. cdi: items covered. observed lettuces in thank you bags that are not food gr |
| 2018-04-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bowls and blender stored as clean with food debris on them. cdi: items taken to dish area for cleaning.4-602.11 clean the equipment and utensils used |
| 2018-04-30 |
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 tomato soup 101f, cooling in walk in from lunch time. observed collard greens and parsnip puree above 70f after 2 hours of c |
| 2018-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza prep cooler items above 45f. cdi: all tcs items voluntarily discarded as they had been there since before opening for lunch. observed skirt steak portions and burgers in |
| 2018-04-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. - p 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 inco |
| 2018-04-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed skirt steak and salmon with no asterisk as additions to salad, no asterisk on the treatment, or skirt ste |
| 2018-04-30 |
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 several food items cooling in reach in cooler including rice grits, aspara |
| 2018-04-30 |
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 several bottles with yellow liquids in them. pic stated items were oils and wines. |
| 2018-04-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee on line with no hair restraint. |
| 2018-04-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer below 200ppm quat in 2 buckets. cdi: sanitizer changed to proper concentration. |
| 2018-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes as they came out of the dish washer. observed wet stacked containers stored as clean. observed blender stored with lid on it, holding water, st |
| 2018-04-30 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed boxes of single service souffle cups and lids stored on shelf in employee bathroom. |
| 2018-04-30 |
45 |
4-501.11 maintain equipment in good repair. observed small ice machine with front door damaged. observed server reach in cooler handle damaged. observed pizza prep cooler holding items above 45f. ensure cooler maintains food at proper temperatures. |
| 2018-04-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles in dish and back prep area.6-501.11 floors, walls, and ceilings including the attachments such as soa |
| 2018-04-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light shield above dish area.6-305.11/6-501.110 designate and use an area for the orderly storage |
| 2018-04-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed duck stored over beef in walk in cooler. observed duck stored behind steaks in reach in cooler prep top. store lowest final cook temperature furthest back in prep top to limit cross |
| 2018-04-30 |
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 in use utensils stored in room temperature water at grill station. cdi: |
| 2018-04-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at dish washing area with drink debris and build up. observed handsink on front line by oyster area blocked by ice cooler. cdi: ice cooler moved. emplo |