3-501.16(A)(1); Priority; Multiple bags of chicken sandwiches and corn dogs on display holding less than 135 F. Refer to temperature chart above. Additionally, numerous rotisserie chickens stored inside of the Uline hot box holding at 69 F. A pungent smell emanating from the hot box. PIC unable to determine how long the chickens had been in this unit without temperature control. Unit not turned on, as indicated by display screen. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above if held hot. CDI - All foods voluntarily discarded.
3.0
47.
4-501.11; Core; The bottom seal on the oven is in disrepair and is leaking. Containers placed underneath to catch spillage. Equipment shall be maintained in good repair. Work order placed on 01/12/2024 but issue remains unresolved. New work order placed during inspection.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust and debris.
5-205.11; Priority Foundation; The only handwashing sink (in the prep room) blocked by rolling carts. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Do not block handwashing sinks. CDI - Carts moved.
0.0
21.
3-501.16(A)(1); Priority; A container of popcorn chicken holding less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above if held hot. CDI - Chicken voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust and debris.
4-501.114; Priority; Quat sanitizer registered 0 ppm at the 3-compartment sink. No color change observed on test strip. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. CDI - Sanitizer bag replaced. 200-400 ppm reached.
1.5
21.
3-501.16(A)(1); Priority; Multiple containers of popcorn chicken holding less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above if held hot. CDI - Chicken voluntarily discarded.
1.5
40.
2-402.11; Core; No hair restraints worn by employees. Food employees shall wear hair restraints such as hats, hair coverings or nets 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. Hair nets donned without prompting.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust and debris.
3-501.16(A)(1); Priority; Three containers of oven roasted chicken and five containers of rotisserie chicken holding less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above if held hot. All items prepared at 11:15 AM per time stamp. Facility discards within 4 hours for quality purposes, not for safety. CDI - PIC to dispose of chicken by 3:15 PM if not sold.
1.5
47.
4-501.11; Core; Walk in cooler condenser leaking and dripping onto the floor. Equipment shall be maintained in good repair. Work order placed during inspection.
0.0
55.
6-501.12; Core; Walk in cooler floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-301.11; Priority Foundation; No soap at the only handwashing sink. Soap shall be provided at all handwashing sinks. CDI - Soap obtained.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the only handwashing sink. Paper towels shall be provided at all handwashing sinks. CDI - Paper towels obtained.
0.0
15.
3-302.11; Priority; Raw food stored above RTE (ready-to-eat) food in the walk in cooler. Both the RTE and the raw food to be disposed of due to expiration according to PIC. CDI - Raw food re-located.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple trays of rotisserie chicken and other cooked cuts of chicken holding well above 41 F. Refer to temperature chart above. PIC unable to identify when food had been cooked. All cooked chicken to be disposed of due to expiration according to PIC. Ensure carts/storage areas of expired food are labeled for better clarification, or obtain additional disposal cans. CDI - Additional disposal cans to be obtained.
0.0
36.
4-302.12; Priority Foundation; No thermometer for the deli located onsite. A food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR - EHS will return to ensure a thermometer has been obtained.
0.5
49.
4-602.13; Core; Cooler door soiled with brown accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean walk in cooler door.
0.5
55.
6-501.12; Core; Facility floors soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; No cleanup procedure available for review. This is a new requirement per the 2017 Food Code. CDI - Clean up procedures sent to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; One sub holding at 42 F in a customer display cooler. TCS foods shall hold at 41 F or below. CDI - Sub voluntarily discarded.
0.0
47.
4-501.11; Core; Heavy ice buildup present in the walk in freezer. Rotisserie chicken oven inoperable. Ecolab wall mounted dispenser leaking. Equipment shall be maintained and kept in good repair. Remove ice from freezer and place an order for repair. Place an order for repair of the dispenser and the oven.
*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.
*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".
*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.
General Comment-Water fountains lacks adequate water pressure a potential for contamination of the water fountain head. Consider raising the water temperature at the water fountains.
Partial container of sliced tomatoes in walk in cooler not marked. If these tomatoes are to be held more then 24 hours, ensure that they are date marked.
Smart system should be stored on an NSF over the prep table so that prep table can be effectively cleaned and sanitized. . . . Trash Can is needed at the handwashing sink, but should not be stored in front of the handwashing sink.
