Observation: The refrigeration units on the make line do not have thermometers placed to monitor temperatures of equipment. Ensure that all refrigerators have thermometers in place.
4-204-112; B) Except as specified in par. (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
0.5
40.
Observation: Staff performing production tasks are not wearing hair restraint. Staff are required to wear hair restraints during production tasks. **REPEAT**
2-402.11; Core;(A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
1.0
47.
Observation: The walk in freezer and walk in refrigerator are not in working condition. (*Operator waiting on part to be shipped) - Currently products are obtained from other store location by management team. PIC of this location to keep records of transport, sanitizer SOP for transport vehicles daily.
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.
0.5
51.
Observation: The waste line on the hand sink is leaking at the pipe connection. The toilet seat in the restroom is broken, sliding aross the bowl.
5-205.15; A PLUMBING SYSTEM shall be:
(B) Maintained in good repair. Core;
0.0
55.
Observation: The tile at the rear entrance door (floor) poor repair.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
56.
Observation: The lighting over the dish washing sink, over the utility sink and the deli slicer/food production area are insufficient due to bulbs burned out. Replace all bulbs to provide required lighting in these areas.
6-303.11; Core; A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 215 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption,
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
3-501.18; Priority; Items inside walk in (see list above) past 7 day date marking. TCS foods shall be discarded when past 7 days. CDI: Items discarded.
1.5
40.
2-402.11; Core; Employees are not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Repeat.
4-501.11; Core; Replace torn gasket on make line unit closes to register. Equipment shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment, including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-402.11; Core; Employees are not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Repeat.
0.5
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. Repeat.
4-603.16; Core; Employee skipping rinse step while washing dishes. Use of a distinct, separate water rinse after washing and before SANITIZING if using A 3-compartment sink.
0.5
51.
5-205.15; Handwashing sink cold water faucet leaking. Plumbing system shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment, including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC present during inspection was 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
40.
2-402.11; Core; Employees are not wearing a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 of make line, reach ins and shelves including walk in. 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 throughout establishment, including walk in. 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
23.
3-501.17; Priority Foundation; Tomatoes and turkey inside walk in as well as guac, lettuce and milk on make line/inside reach ins not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked and lettuce discarded.
3.0
41.
3-304.14; Core; Sanitizer buckets weak. Wet cloths shall be stored in sanitizer at correct concentration.
0.0
49.
4-602.13; Core; Cleaning needed of make line, reach ins and shelves including walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.11; Core; Damaged cover tiles at back door. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors throughout establishment, including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return within 72 hours to verify the handwashing sink cold water has been repaired. Follow-Up: 10/09/2021
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. VR-VERIFICATION REQUIRED. REHS will return by March 19, 2021 to verify quat test kit obtained. PIC may text pic of test kit obtained to REHS Joanne Rutkofske at 919-623-0459. Follow-Up: 03/19/2021
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 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. VR-VERIFICATION REQUIRED. REHS will return by October 8, 2020 to verify the handwashing sink has been repaired to provide an adequate stream of water for proper handwashing, with hot water of at least 100F, and cold water to allow adjustment of final temperature to not get too hot. Follow-Up: 10/11/2020
*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. 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.
