5-205.11; Priority Foundation; Sanitizing buckets were stored within handwashing sink in cafe area. Handwashing sinks shall only be used for handwashing. CDI: Buckets were removed from sink by PIC.
1.0
49.
4-601.11(B) and (C); Core; Gaskets on prep cooler were soiled with thick black residues. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean gaskets. Repeat; half points deducted due to noted improvements.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-501.11; Core; Light in the walk-in freezer does not work. Equipment shall be maintained in a state of good repair. Repair the light.
0.0
49.
4-602.13; Core; Observed standing water inside the drawer cooler unit on the left side and on the right some papers and debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the area and remove water.
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-903.11(A) and (C); Core; Observed a box of single use cups on the floor in the storage room. Equipment and utensils, laundered linens, and single-service/use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI - PIC moved cups on the shelf.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources; 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.
*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. Recommend checking foods temperature, and only bring foods out to serve when foods cool down to at least 41F.
*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: 05/27/2018 Inspection completed by Stephen Cogdell
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.
Please be advised that major menu or equipment changes must be approved by our office. The point of contact would be Jennifer Edwards. Mrs. Edwards can be reached at 919-868-2570.
*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.
Good use of designated areas for distressed/expired foods. Please note: packaged salads in retail cooler observed to not have ingredient/quantity labeling. This location is considered exempt at this time. However, strongly recommend that establishment post a notice advising consumers to talk to food service staff with questions about ingredients or allergens. Please note: display cooler referred to in #20 observed to recover to 40 F by end of inspection. Unable to conclusively determine if temperature violation was due to employee error or equipment failure. Closely monitor this equipment and have serviced as necessary.
NOTE: cut melon observed on serving ice bath at 48-50 F, within 4 hours after cutting. Only a small amount of product present, so this may be an effective cooling method for the quantity of food that was actually observed. Please be aware that full bowls or bowls not so well nested into ice would NOT be considered effective cooling, and could be seen as a violation of #31. NOTE: On last inspection, REHS was instructed by security to check in at building next door, to arrange for badging by security and escort into building. Staff at desk was very helpful, but had not been briefed on this suggested procedure, resulting in a significant delay in the inspection as they attempted to find the right contact person. Please work with campus security to ensure that when they suggest a check in procedure, those involved have been briefed on the procedure. Thank you!
Have engineering or plumber evaluate all water-using equipment to ensure that adequate backflow prevention is in place. Thank you. Please note: dishwasher not observed to move between dirty and clean dishes. However, be aware that with handwash sink not working, if this employee moved between dirty and clean dishes without washing hands, this is a significant violation. Ensure that employees are trained to report malfunctioning handwash sinks immediately and put alternate handwashing procedures in place as soon as possible.
Consumer Advisory should be posted if hamburgers will be under-cooked when requested by a customer or if sushi with raw fish is served. . . Many handwashing sinks were observed to be completely dry, indicating a lack of use. Only one employee was observed washing his hands, even though there is a lot of food being handled. Sugar bin needs cleaning.
Breakfast cook does not wash his hands after cracking shell eggs. He wipes his gloved hands off on a cloth towel and then touches bread, etc. On this day, this is the only food that he is handling that requires handwashing afterward (no raw bacon, raw sausage, etc). After cracking/handling eggs, he needs to remove and discard the gloves and wash his hands in the handwashing sink before touching any cooked or ready-to-eat foods.
2.0
19.
Orange cleaner is unlabeled. Label all spray bottles.
0.0
36.
Lid on pizza refrigerator is coming apart and insulation is exposed. Repair needed.
Can Opener is rusty. It is NSF. Recommend contacting the manufacturer.
0.5
40.
Turned off refrigerator is still dusty. Keep all equipment in the kitchen clean.
Clean the doors to the walk-in coolers, and general areas including tables.
A bottle of peach syrup on a sheet pan in the walk-in cooler is very moldy on the outside. It was discarded. .
Under-side of the large pizza cuttingboard is moldy. This was also observed during the last inspection. It is not being cleaned with food remaining underneath from a previous day.
1.0
43.
Soap and dispenser are missing from one handwashing sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remove glue, stickers, labels from outside of many food containers and covers.
1.5
17.
Egg Beaters Liquid Egg 49'F held in an ice bath at the grill.
Liquid Whole Egg 46'F also in the ice bath. Maintain at or below 45'F, recommended below 41'F. Additional ice needed to maintain the safe temperature (nearly all ice has melted). Use a thermometer to check food temperature.
0.0
33.
Knives are stored in standing water in a pitcher. Store knives in water maintained above 135'F or on a clean dry surface.
0.5
36.
Blast Chiller and 2 refrigerators are not working.
0.0
40.
Unused make-line refrigerator is very dusty and is need of cleaning. . .
Underside of the large pizza cuttingboard is moldy.
0.5
45.
Ceiling over the blast chiller, ice machines and beverage refrigerator is missing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Employee drinks need to be stored in their designated locations, not on prep tables. . Excellent demonstration of effective cooling!
Uncovered employee drink is stored at food prep sink in the front cook area. Drinks shall be covered and stored BELOW food preparation areas, food and clean utensils.
0.0
3.
Employee used her gloved hands to crack shell eggs. She wiped her gloved hands on a cloth towel held on the counter. Without washing her hands, she pressed a cooked egg on bread and pressed on the finished sandwich. At one point she rinsed her gloves in the food prep sink. After cracking raw shell eggs, employee should remove gloves (if she is wearing them), wash her hands in the handwashing sink and use a paper towel to dry them. She also used these contaminated gloves to handle the shredded cheese.
2.0
10.
Uncovered container of Peanut butter at salad bar shall be stored under the sneeze-guard.
0.0
11.
Remove glue, stickers, labels from outside of many food containers and covers.
1.5
16.
Grilled Chicken Breasts 82`F in the hot holding cabinet. Maintain above 135F.
Refried Beans 99`F in the hot holding cabinet. Reheat to at least 165F and maintain above 135F.
2.0
36.
Vegetable walk-in cooler is not working. Unit is not being used.
0.5
40.
Mold is trapped between the glass display refrigerator and side panels.
0.5
44.
Trash Cans need cleaning in the can wash area.
0.5
45.
Floor in restrooms and storage room need cleaning.
0.0
47.
Store broom and dust pan off of the floor.
0.0
49.
No documentation of approved training - no credit awarded. Service class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . The website for Spanish ServSafe by Rubin Ramirez http://www.roderpach.com/Services.html
0.0
General Comments
Hand washing is critical for food safety. However, recent studies show that hand washing alone is not enough to prevent foodborne illness. Food service workers should not touch ready-to-eat foods with their bare hands. This is to prevent organisms, such as Norovirus, that may be present on hands, particularly after using the restroom, from contaminating the food. Examples of ready-to-eat food that may not be touched with bare hands include: fresh fruits & vegetables served raw, salads and salad ingredients, deli meats & sandwiches, shredded cheese, bread, rolls, baked goods, and any food that will not be thoroughly cooked or reheated after it is prepared. Any of the following utensils may be used to prepare or serve foods without bare hand contact: disposable gloves, tongs, deli tissue, spatulas, scoops or spoons. Thoroughly wash your hands before putting on single-use gloves, and between removing soiled gloves and putting on clean gloves.
One closed bottled employee drink observed on shelf with utensils in catering utensil storage room. Do not store drinks on same shelf as wares.
0.0
10.
Raw chicken observed stored above beef in reach in cooler. Ensure that raw meats with higher cooking temperatures are stored to not contaminate raw meats with lower cooking temperatures. Apples and plums observed set out for service with no protection from sneezeguards. Protect with sneezeguards or individually wrap.
1.5
17.
Meat on sandwich, yogurt parfaits, packaged yogurt in retail case observed at 50 degrees F. Boiled egg at salad bar observed at 56 degrees F. Ensure that potentially hazardous foods are 45 degrees F or below or 135 degrees F or above. Monitor temperatures of retail cooler closely and have serviced if necessary.
2.0
40.
Clean vents on ice machine.
0.0
45.
Floors under equipment and in disused snack bar used as single use storage observed to be not clean. Maintain floors, walls, ceilings clean.
0.5
47.
Several shelf units in walk in cooler observed to be likely less than 12 inches above the ground. Raise bottom shelves to at least 12 inches.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No backflow preventer immediately apparent at sprayer at tilt skillet that is resting inside (empty) jacketed kettle. Ensure that backflow preventer is installed at this sprayer or repair to not hang below flood rim of tilt skillet or any adjacent equipment. Manager has indicated that permittee (Cisco Systems, Inc.) has passed management of contract for this establishment over to a third party (CB Richard Ellis, Inc.). Please provide written clarification from Cisco Systems or CBRE stating which entity is legally responsible for this establishment for permitting purposes. Fax this documentation to James Smith at 919-743-4772 within 14 days.
Cut melon on salad bar, cut tomato on sandwich bar observed with temperatures ranging from 48 - 61 degrees F. Potentially hazardous foods (including, among other things, certain raw vegetables such as cut melon, cut tomato, and sprouts) shall be held at 45 degrees F or below or 135 degrees For above. Ensure that foods are at proper temperature prior to placing on serving bars. Work with small portions to prevent temperature abuse. Nest containers deeply into ice to maximize effect of ice when used as cold hold.
2.0
19.
One spray bottle labeled sanitizer observed to contain quat solution well in excess of 400 ppm. Employee CDI. Ensure that dispensers are working correctly an/or that staff are trained to check concentration of final solutions if hand-mixing.
0.0
40.
Rolling carts, metro shelving in dry storage, tops of tall equipment (ice machines, ovens), interior of hot hold case, speed racks not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com . Servsafe brochure provided.
0.0
General Comments
Clearly disused plates in back hall observed to have dust buildup. Wash, rinse, sanitize these items prior to bringing back into service. Recommend against storing wares in cabinet under handwash sink due to potential for contamination if plumbing were to leak.
Employee drinks observed on shelf under prep table immediately adjacent to foods. Likely employee drink observed on shelf above prep table. Employee drinks shall be covered, shall be stored to prevent contamination of foods and food contact surfaces, and shall be handled to prevent cross-contamination. Recommend to-go cups with lids and straws located on bottom shelves _away_ from foods and food contact surfaces.
1.5
10.
Apples and pears observed stored under sneezeguards as required, but positioned so that portion of plate not adequately protected. CDI.
0.0
11.
Newly set-up sanitizer sink observed to have insufficient sanitizer. No evidence that sink had been used for sanitizing prior to checking sanitizer level. CDI to 200 ppm quat.
0.0
17.
Numerous items (see temperature grid) observed on salad/sandwich bar island with temperatures ranging from 46-60 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees For above. Ensure that foods are at proper temperature prior to placing on serving bars. Work with small portions to prevent temperature abuse. Nest containers deeply into ice to maximize effect of ice when used as cold hold.
2.0
23.
Diced chicken and chicken in chicken salad cited on #17 cooked today, according to management. Insufficient evidence exists to determine whether proper cooling contributed to temperature violation. Ensure that foods are properly cooled by approved methods prior to placing on prep/serving line.
0.0
36.
Replace 2 cooler gaskets in grill area.
0.0
40.
Metro shelving in walk in cooler, tops of tall equipment, (clearly disused) meat slicer, cooler gaskets, interior of walk in cooler door observed to be not clean. Maintain non-food contact surfaces clean.
0.5
43.
No soap available at handwash sink in area not currently used due to establishment volume. Ensure that all handwash sinks are kept stocked with soap and water.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/foodsafety or www.servsafe.com .
Raw fish observed stored above ready to eat garden burgers in display case. Raw meats shall be stored to not contaminate ready to eat foods. Raw sausage and bacon observed stored above raw beef roasts in walk in cooler. Raw meats with higher cooking temperatures shall be stored to prevent contamination of raw meats with lower cooking temp. *repeat violation with some improvement*
1.5
11.
Plates and meat slicer stored in area clearly not in service (due to current establishment volume) observed to have some dust buildup. All food contact surfaces in these areas shall be washed, rinsed, and sanitized prior to bringing these items into service. One of two spray bottles in one of several active prep areas observed to have inadequate sanitizer concentration - refill sanitizer spray bottles regularly.
0.0
16.
Sausages observed at temperatures as low as 94 degrees F at breakfast grill area. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Recommend keeping sausage in a single later to facilitate transfer of heat from grill. Calzone observed in warmer at room temperature after being left overnight - voluntarily discarded.
2.0
40.
Rolling carts and speed racks throughout observed not clean. Maintain clean.
0.5
46.
One ceiling tile/ventilation grates above ice machines observed to be missing. Replace grate and securely attach to prevent suction of grates into air ducts.
0.0
47.
Non-food items observed stored on floor in disused coffee room used in part for storage of foods. All storage in rooms where food is stored shall be at least 12 inches above the floor to facilitate proper floor cleaning and monitoring for pests. Bottom shelf of metro unit used for coffee storage near ice machines observed to be less than 12 inches above the floor - raise to at least 12 inches above the floor.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Significant improvement observed in storage temperatures of foods on salad bar. Thank you for your continued focus in this area. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Raw turkey burgers observed stored above raw beef steaks in display case. Raw ground beef observed stored above raw fish in same case. Raw meats with higher cooking temperatures shall be stored to prevent contamination of raw meats with lower cooking temp. *repeat violation with some improvement*
1.5
11.
Plates and meat slicer stored in area clearly not in service (due to current establishment volume) observed to have some dust buildup. All food contact surfaces in these areas shall be washed, rinsed, and sanitized prior to bringing these items into service.
0.0
13.
Observations indicate that establishment may par-cook chicken. No active violation observed. Per the rules: "poultry, poultry stuffings, stuffed meats, and stuffings containing meat shall be cooked to heat all parts of the food to at least 165? F (74?C) with no interruption of the cooking process" - parcooking not permitted. Confirmed violation can result in points taken and order to discard food.
0.0
17.
Shrimp on salads and cut melon in fruit cups observed at 50-55 degrees F. Ensure that these items area well chilled prior to placing on line. Nest items deeply into ice. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Strongly recommend implementation of temperature logging for these and similar items. Continued violations will potentially result in full credit taken and order to implement risk control plan. Immediate violation corrected.
2.0
34.
Clean pans in dish area observed to be stacked tightly while still wet. Ensure that wares are fully air dried prior to stacking. Knives stored in drawer along with/in contact with employee hat. Store on clean, cleanable surface and protect from contamination.
0.5
36.
Condensation drip observed over food storage in walk in freezer. No immediate contamination observed, however, some ice observed on exteriors of cased product. Service to prevent additional ice buildup and potential for contamination of stored food.
0.5
40.
Surfaces in dish area, exteriors of some smaller pieces of equipment (choppers), metro shelving near office, speed racks observed not clean. Maintain clean.
0.5
47.
Non-food items observed stored on floor in disused coffee room used in part for storage of foods. All storage in rooms where food is stored shall be at least 12 inches above the floor to facilitate proper floor cleaning and monitoring for pests. Bottom shelf of metro unit used for coffee storage near ice machines observed to be less than 12 inches above the floor - raise to at least 12 inches above the floor.
0.5
49.
No documentation of approved training - no credit awarded.
RIBS (115 DEGREES F) AND SWEET POTATO CASSEROLE (120 F) OBSERVED ON HOT LINE. TURKEY (50 F), SHRIMP ON SALAD (54 F), HAM ON SALAD (54 F), MEAT ON SANDWICH (67 F) OBSERVED ON SALAD/SANDWICH BAR. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 45 DEGREES F OR BELOW OR 135 DEGREES F OR ABOVE. ENSURE THAT HOT LINE IS PROPERLY ADJUSTED TO MAINTAIN PROPER TEMPERATURES - CONSIDER KEEPING ITEMS ON HOT LINE COVERED TO HELP MAINTAIN TEMPERATURES. DO NOT OVERSTACK ITEMS ON PLATTERS AT SANDWICH AREA. DO NOT ELEVATE PACKAGED SANDWICHES ABOVE ICE. ENSURE SALADS AND SANDWICHES ARE AT PROPER TEMPERATURES PRIOR TO PLACING ON SALAD/SANDWICH BAR. ALL VIOLATIONS CORRECTED DURING INSPECTION (COS) - NO INDICATION THAT EQUIPMENT IS CAUSE OF VIOLATION.
2.5
3.
RAW FISH OBSERVED AND RAW CHICKEN WINGS (PANNED ON SITE) OBSERVED STORED ABOVE READY TO EAT FOODS IN WALK IN FREEZER. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS. REORGANIZE COOLER TO ELIMINATE POTENTIAL RISKS OF CONTAMINATION - TO BE VERIFIED AT FOLLOWUP VISIT ON 2/29/08. SEVERAL ITEMS (APPLES, ROLLS, CHEESE, GREEN ONIONS) OBSERVED TO BE NOT ADEQUATELY PROTECTED BY SNEEZEGUARDS AT SALAD BAR. ENSURE THAT ALL ITEMS ARE PLACED SO THAT THE PATH BETWEEN CONSUMERS MOUTH AND FOOD IS FULLY PROTECTED BY SNEEZEGUARD. CORRECTED DURING INSPECTION (COS).
2.5
17.
EXTERIORS OF ICE MACHINES, TOPS OF EQUIPMENT, SPEED RACKS, AND METRO SHELVING OBSERVED NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN.
1.0
General Comments
MAINTAIN CEILING VENTS AT ICE MACHINE CLEAN. ENSURE THAT ALL AS-YET-UNUSED FOOD CONTACT SURFACES AND WARES (OR WARES THAT HAVE BEEN IN STORAGE LONG TERM) ARE PROPERLY WASHED, RINSED, AND SANITIZED PRIOR TO OPENING THOSE AREAS OR BRINGING ITEMS INTO SERVICE. SMALL AMOUNT OF DAMAGE OBSERVED ON WALL AT CANWASH AREA - RECOMMEND INSTALLATION OF FRP TO 5 FT TO PREVENT FURTHER DAMAGE AND FUTURE VIOLATIONS. CONTAINER OF SANITIZER IN DISH AREA OBSERVED PROPERLY LABELED - HOWEVER, PUMP FOR DISPENSING SANITIZER IS LABELED AS ''DRAIN TREATMENT.'' HAVE CHEMICAL SUPPLIER RELABEL PUMP. REMINDER: SERVSAFE CERTIFICATES ARE RECOGNIZED BY NORTH CAROLINA FOR THREE YEARS (CERTIFICATE PRESENTED VALID FOR BONUS POINTS UNTIL OCTOBER OF THIS YEAR.) Follow-Up: 02/29/2008
MELON AT SALAD BAR OBSERVED AT 51-55 DEGREES. YOGURT PARFAITS AT SALAD BAR OBSERVED AT 58 DEGREES. POTENTIALLY HAZARDOUS FOODS REQUIRING REFRIGERATION SHALL BE STORED AT 45 DEGREES F OR LOWER. ITEMS STORED ON ICE SHOULD BE NESTED DEEPLY INTO ICE AND STIRRED REGULARLY. MANAGER CORRECTED ON SITE.
2.5
15.
ICE SCOOPS AND ICE BLADES STORED ON TOP OF DIRTY ICE MACHINE. UTENSILS SHALL BE STORED ON CLEAN SURFACE OR IN FOOD (ICE) WITH HANDLES OUT OF PRODUCT. BECAUSE OF LOCATION OF ICE MACHINES UNDER EXHAUST VENTS AND LARGE AMOUNTS OF ASSOCIATED DUST- RECOMMEND NOT STORING WARES ON TOP OF ICE MACHINE.
1.5
20.
HANDSINK IN KITCHEN BLOCKED BY SPEEDRACK. HANDSINK IN DISH AREA BLOCKED BY TRASHCAN. ENSURE THAT ALL HANDWASH FACILITIES ARE MAINTAINED ACCESSIBLE.
2.0
32.
ITEMS STORED ON FLOOR IN SEVERAL LOCATIONS AROUND ESTABLISHMENT. STORAGE SHELVING IN CATERING STORAGE ROOM ADJUSTED TO LESS THAN 12 INCHES. ENSURE THAT ALL STORAGE IS AT LEAST 12 INCHES ABOVE THE FLOOR. PROVIDE ADDITIONAL SHELVING OR DUNNAGE RACKS AS NEEDED AND ADJUST EXISTING SHELVING.
0.5
General Comments
EXCESSIVE CONDENSATION FORMING ON INTERIOR AND EXTERIOR OF DISPLAY CASES AT GRILL AND SALAD BAR. CHECK WITH MANUFACTURER TO SEE IF THIS IS DESIGN ISSUE OR IF REPAIR NEEDED. NO CONDENSATION OBSERVED DRIPPING ON FOOD - HOWEVER, IF OBSERVED ON FUTURE INSPECTIONS, CAN RESULT IN DEMERITS TAKEN ON #3. ENSURE THAT ALL FOOD CONTACT SURFACES AND ALL WARES IN AS-YET-UNUSED AREAS ARE PROPERLY WASHED, RINSED, AND SANITIZED PRIOR TO OPENING THOSE AREAS. ENSURE THAT FINAL RINSE THERMOMETER ON DISH MACHINE IS WORKING PROPERLY. ONE EMPLOYEE DRINK OBSERVED DURING INSPECTION - LOCATED NEAR PACKAGED PRODUCTS IN DRY STORAGE - ENSURE THAT EMPLOYEE DRINKS ARE STORED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS. RECOMMEND INSTALLATION OF FRP TO 5 FT AROUND MOP SINK BEHIND OFFICE. RECOMMEND THAT WARES BE RELOCATED FROM CABINET UNDERNEATH HAND SINK. REMINDER: SERVSAFE CERTIFICATES ARE RECOGNIZED BY NORTH CAROLINA FOR THREE YEARS (CERTIFICATE PRESENTED VALID FOR ONE MORE YEAR.) PLEASE CONTACT JAMES SMITH AT 919-868-9246 WHEN EQUIPMENT HAS BEEN REMOVED FROM RECENTLY CLOSED ESTABLISHMENT.
