Observation: TCS food products in reach in refrigerator not holding 41F or below; Cut leafy greens (53F); cous cous (45F). The reach in refrigerator is overstocked and unable to maintain 41F or below. CID: Operator moved products out of reach in and voluntarily discarded cut leafy greens.
3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less.
1.5
36.
Observation: Thermometers observed on bottom shelf in back of food products and not int he warmest part of the unit. Ensure that thermometers are in place and accurately located as required.
4-204-112; ) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Core;
0.0
38.
Observation: Rear bottom entrance door not sealed at bottom to prevent entrance of insects and/or vermin.
6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
48.
Observation: A test kit for the warewash machine is not available to monitor required sanitizer levels on machine. Verification by 6/17/24 for test strips (chlorine)
4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf
0.5
53.
Observation: Employee restroom is not maintained clean (sink, toilet, floors)
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
Observation: the grout around floor tiles is missing in areas. Re - grout the floor so it is cleanable and there are not spaces where grime can occur.
6-501.11; Core PHYSICAL FACILITIES shall be maintained in good repair.;
0.0
55.
Observation: The floor areas under and behind equipment are heavily accumulated with debris. Estalish cleaning frequencies for these areas to prevent buildup.
6-501.12; Core;A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
A verification for chlorine test strips will occur by June 17, 2024; Chlorine - Dish machine 50 ppm Quat ammonia - Dish sink - 300 ppm Follow-Up: 06/17/2024
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
47.
4-501.12; Core; Scored cutting boards. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Repeat.
0.5
48.
4-501.18; Core; Soiled sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment especially under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods inside make line/reach in unit in between pizza oven and main kitchen oven 43-49F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items moved to walk in/refrigerator.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.5
47.
4-501.12; Core; Scored cutting boards. Resurface or replace cutting boards.
0.0
48.
4-501.14; Core; Soiled 3 comp. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
48.
4-501.18; Core; Soiled sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
4-703.11; Priority; Chlorine dish machine 0ppm. Maintain chlorine sanitizer at correct concentration. CDI: PIC called maintenance and 3 comp set up.
1.5
48.
4-302.14; Priority Foundation; No quat test strips to test sanitizer in 3 comp. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI: Test strips purchased prior to REHS departure.
0.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
3.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods inside pizza make line/reach in unit 43-44F, TCS foods inside second reach in 46-48F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and REHS discussed possibly putting items on TPHC. Repeat.
3.0
36.
4-204-112; Core; Ambient air thermometer needed in pizza make line/reach in unit. Ambient thermometers shall be inside all cold hold units.
0.0
43.
3-304.12; Core; In use utensils stored in hot water at 91F. In use utensils shall be stored in water at 135F or on a clean surface protected from contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.5
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment, shelving units, reach ins, drawers and handsinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-501.11; Priority Foundation; No clean up plan. 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
10.
5-205.11; Priority Foundation; Empty containers, cleaning pads and sanitizer buckets stored in handsinks. A handwashing sink may not be used for purposes other than handwashing. CDI: Items moved.
1.0
16.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods on make line closest to pizza oven 43-45F. Tomatoes, pico and slaw on 2nd make line 43-45F. Beef and pork shoulders inside walk in 87-100F. TCS foods shall maintain a a cold hold temp 41F or below. CDI: Items moved to walk in and REHS discussed possibly putting items on TPHC. Repeat.
3.0
23.
3-501.18; Priority; Pork, ribs and noodles inside refrigerator past required date marking day. TCS foods shall be discarded if it exceeds a temp and time combination. CDI: Items discarded.
0.0
33.
3-501.15; Priority Foundation; Beef and pork shoulders inside walk in cooling from this morning are in deep containers that items were cooked in and not portioned out. Foods shall be cooled by separating into smaller portions and shallow containers. CDI: Items discarded and REHS provided cooling log.
0.5
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment, shelving units, reach ins, drawers and handsinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return by July 21, 2021 to verify prep unit along wall next to pizza oven, walk-in cooler, and drawers of pizza prep unit, are maintaining TCS foods at required 41F and less. Follow-Up: 07/25/2021
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.
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 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 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.
*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.
*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. Items cooling in walk-in cooler have labels of time but do not include start temperature. Include time and temperature, then check back in an hour to verify proper cooling rate. At main kitchen handwashing sink, soap dispenser is not properly dispensing soap. Very tiny bit of foam barely coming out. Have dispenser adjusted to properly dispense soap. At 3-comp sink, rinse compartment soiled. Ensure rinse and sanitize bays are cleaned before doing next load of dishes.
*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 conducted and entered by Jackson Hooten.
*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: 10/06/2018
Inspector contact info: Maria Powell 919-675-5603. 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.
the facility is not currently using the time as a public health control for butter. The dish that they were using it for is not on the menu at this time. They do have a written policy if they should need to implement it again in the future.
