4-501.14; Core; Clean drainboard of three compartment sink soiled with residue buildup. Warewashing equipment, the compartment of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination. Dirty dishes on soiled side of sink, recommend washing and cleaning sink basins and drainboards before next use.
0.5
49.
4-601.11(B) and (C); Core; Microwave inside soiled with black residue buildup. Shelving along make line, and wire shelving throughout facility soiled with residue buildup, dust and/or food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Heavy dust accumulation along lights in front of menus near exposed bagels. Dust accumulation along ceiling tiles in back of facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
4-601.11(B) and (C); Core; Dusty wire shelving to left of ice machine. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Laminate below make line missing. Facilities shall be kept in good repair and with easily cleanable, non-absorbent surfaces.
0.5
56.
6-501.14; Core; Vents above ice machine have black dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
2-301.14; Priority; Employee working make line wearing gloves left and opened door by register and exited, employee returned to make line preparing food without replacing gloves/washing hands. Corrected by education with manager.
2.0
56.
6-501.14; Core; Some cleaning around ceiling vents in back needed. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. No points taken.
3-501.16 (A)(2) and (B); Priority; Make line cooler holding turkey, tomatoes, ham and cream cheese holding items above 41F. TCS (time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Foods voluntarily discarded during inspection by manager. Educated to use TPHC or sufficient ice baths for items in the cooler until it can be checked to hold at 41F.
1.5
24.
3-501.19; Priority Foundation; Facility has butter on counter at 70F. Facility has TPHC forms for butter, but was not labeled for time during inspection. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Person in charge stated they remove butter at 7 and is gone by 11. TPHC forms indicate butter shall be labeled. Butter marked with time during inspection. Ensure time is added to these containers.
1.5
41.
3-304.14; Core; Several wet wiping cloths sitting on counter tops and prep tables at beginning of inspection. Wet wiping cloths used for wiping surfaces shall be held in a chemical sanitizer at correct concentration. Cloths placed in buckets during inspection.
Facility set out "salted sweet cream butter" on counter during inspection. Recommend using Time as a Public Health Control for this butter. Time added to label during inspection, TPHC forms emailed to person in charge. No signature captured due to COVID precautions. Inspection report emailed to person in charge.
*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.
*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.
The quat sanitizer solution was being made with cold water and was found to be 58F during inspection. According to NC Food Code, quat sanitizer is to be maintained at a minimum of 75F. Make sure to temper water feeding the dispenser so that the solution is at least 75F. Investigated complaint #8497899 during inspection, see complaint detail for more information. *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.
I'll follow up on Monday December 16, be sure to have the sanitizer dispenser serviced so the QAC sanitizer is 200-400 ppm. It is best if the dispenser dispenses the sanitizer near the top of the range say 300-400 ppm that way when it weakens it will last longer because it will not get any stronger when you are putting soiled rags into the bucket. Follow-Up: 12/16/2013
Multiple dishes taken back to 3 comp sink to be rewashed; clean utensils throughly before putting on clean dish rack. Clean inside bagel kettle.
1.5
17.
Butter temp was 61F and not under temperature control. Cheese on make line was 48F; be sure all potentially hazardous foods are kept 45F or below at all times.
2.0
40.
Clean: inside prep cooler by coffee; tracks in display case; cubbies; walkin cooler shelving.
0.5
43.
Clean air vent in women`s restroom.
0.0
49.
No documentation of approved training - no credit awarded.
Various cream cheeses on cold hold line varied in temps up to 53F; butter 61F at time of inspection; cream cheeses and butter must be cold held at 45F or below at all times. If facility would like to keep butter out must have a TILT agreement; provided a copy of TILT agreement form for manager.
2.0
40.
Detail clean panini grill.
0.0
45.
Repair coving by bagel kettle.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Suggest turning up water pressure at handwash sinks.
Be sure to get all labels off utensils when washing dishes. Some labels left on.
0.0
17.
Butter 58F on cold hold line; butter must be kept cold or hot at all times; do not temperature abuse butter by continuously taking butter out of cold hold, warming it up and putting it back in cold hold; not mentioned on previous inspections. No TILT agreement for this location.
0.0
25.
One thermometer off 10 degrees; calibrate regularly to ensure accuracy.
0.5
27.
Canters filled with milk/creamer in refrigerator; can not prefill canters; fill when ready to put out for customers; once canters are filled and served to customers, then can not pull back and put in refrigerator to be served again; that is considered reserving food.
0.5
40.
Clean: around nozzels on chai/chocolate machine; microwave; surface rust on shelving.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
#12 - Once canters are filled and served to customers, then can not pull back and put in refrigerator to be served again; that is considered reserving food. Manager stated this during inspection. EHS did not see canters reserved to customers. If canters are pulled back, then the remaining milk product must be poured out, canter properly cleaned and fresh product poured in.
Turkey and ham were recently stocked (within 1/2 hour) Limit time prepping (portioning) as much as possible to avoid foods getting above 45F. CDI-already back in refrigeration.
0.0
21.
Hot water was 129F. Hot water is required to be maintained at 130F or above at all times.
0.0
26.
Sterilite containers with blue lids are not approved food storage containers for dry goods. Replace with NSF approved (or equivalent) containers.
0.0
30.
Numerous linens throughout kitchen and front line at time of inspection, including in handwash sinks. Limit towels to those being used, when they are soiled, place in dirty linen bag to avoid confusion and possible cross-contamination.
0.5
40.
Items that require cleaning include: shelving below the front line and bagel topping wire rack.
0.5
49.
Documentation of approved training - 2 point credit awarded.
no points - Remember: when gloves are dirty, hands are dirty.
0.0
10.
Observed bagel tray with 2 baskets of bagels sitting on top of trash can. Do not set food products on top of trash can, do not use trash cans as a prep surface. Suggest providing a smaller trash can for bagel cooking area, so there is not the temptation to use the trash can as a prep surface.
1.5
25.
Calibrate thermometers in ice water daily.
0.5
General Comments
Provide a splash guard between handsink and 3-compartment sink (clean side of drain board).
Bag of chicken, two bags of soup in standing water thawing. Thaw all foods under cool running water (less than 70F), in the microwave, in the refrigerator or as a part of the cooking process. Sugguest using a larger container for items thawing that allows product to be submerged in water and water able to drain out.
2.5
General Comments
Clean up boxes around dumpster. Do not use milk crates to store items on, provide a new rack, shelf, etc. Laura Lerch 919-398-3669.
