Observation: TCS (temperature control safety) food not cold holding at 41F or below. CDI: Products discarded.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
41.
Observation: 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
47.
Observation: Gasket on the prep refrigerator poor repair. Door sweep on walk in door poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
6-501.11; Core; Paint peeling on walls in back kitchen area. PHYSICAL FACILITIES shall be maintained in good repair.
0.0
56.
6-403.11; Core; Employee items stored on prep tables. Employee items shall be stored where they cannot contamination food, equipment, utensils and linens.
4-601.11 (A); Priority Foundation; Metal containers stored clean had build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
28.
7-201.11; Priority; Bottles of fabuloso sitting on beer cooler beside taps. Chemicals shall be stored where they cannot contamination food or equipment or utensils. CDI: Chemicals moved.
0.0
45.
4-903.11(A) and (C); Core; Single use boxes stored on the floor. Single service items shall be stored at least 6 inches off the floor. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of shelving units, reach ins, refrigerators, outsides of bulk containers and handsinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-102.12 (A); Core; PIC not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
5.
2-501.11; Priority Foundation; No clean up. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Plan provided.
0.0
16.
4-703.11; Priority; Chlorine at dish machine 0ppm. Maintain sanitizer at correct concentration. CDI: Sanitizer corrected prior to REHS departure.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored clean had build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
28.
7-204.11 ; Priority; Bottle of chlorine sanitizer over 100ppm. Maintain sanitizer at the correct concentrations. CDI: Sanitizer corrected.
0.0
45.
4-903.11(A) and (C); Core; Single use boxes and cups stored on floor. Single service items shall be stored at least 6 inches off the floor.
0.5
48.
4-501.14; Core; Cleaning needed of 3 comp sink. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by November 24, 2020 to verify food prep sink drain pipe trimmed up to create at least 1-inch gap between drain line and the floor level. PIC may also text/email pic of correction to REHS Joanne Rutkofske at 919-623-0459. Follow-Up: 11/29/2020
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. This is IN ADDITION To maintaining the 6-foot distancing as much as possible. (Do not need to purchase surgical/N95 masks, save those for healthcare workers that are working with active patients.) Balaclava is one of the style face coverings available online. Tutorials on how to make your own cloth face mask also available online. Note: If facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Your REHS is Joanne Rutkofske, 919-623-0459.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Inspection led by Greta Welch
Label designated area for employee personal storage.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *INSPECTOR INFORMATION: Patricia Sabby//Patricia.Sabby@wakegov.com//919-796-8053*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.//INSPECTOR INFORMATION: JENNIFER BROWN REHS TEAM LEADER //JENNIFER.BROWN@WAKEGOV.COM//919-868-9249
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 08/15/2017
