4-602.11; Core; Ice machine with pink and black microbial film buildup along baffle. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. [REPEAT]
1.5
16.
4-601.11 (A); Priority Foundation; Large metal pan holding smaller equipment/utensils with debris and residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pan and utensil items returned for additional cleaning during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the prep line cold-holding above 41F as shown in above grid. Deli cold-hold unit not functioning, with no TCS foods in it today. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to tall cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Finish repairs to the deli cooler. Recommend having the prep unit serviced to ensure able to hold all TCS foods at 41F and less. Recommend using more metal pans instead of plastic, and use separate pan lids for items that are harder to keep cold, like tall stacks of cheese slices. Ensure TCS foods are 41F and less before placing in top section of prep units to then maintain the temperature. Tomatoes and chicken salad made within 4-hours placed on TPHC. TPHC template provided.
1.5
37.
3-302.12; Core; Labeling missing on squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
40.
2-303.11; Core; Both food handlers wearing bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned cutting boards stored directly on the 3-comp sink faucet head, unclean surface exposed to splash. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Cutting boards moved during inspection.
0.0
47.
4-101.19; Core; Knife handle wrapped in aluminum foil. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove the foil, if handle damaged discard the knife.
4-602.11; Priority; Observed heavy organic black build-up along the soda machine nozzles and diffusers. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT must be cleaned at a frequency specified by the manufacturer. CDI- Education provided noted dispensing nozzles recleaned.
1.5
28.
7-204.11 ; Priority; The chlorine sanitizing solution reading above 200ppm. Required strength must be between 50 to 200ppm. Using sanitizers above recommended concentrations may corrode equipment and lead to less cleanability. High concentrations can be unsafe and leave an odor or bad taste on surfaces. Follow manufacturer's label instructions. CDI- Chlorine sanitizer diluted to 200ppm
1.0
33.
3-501.15; Priority Foundation; Noted a dense container of sliced tomatoes cooling in the flip top unit. According to the person in charge, the noted tomatoes were prepped thirty minutes prior to inspection. Flip top coolers do not have the capacity to properly cool foods down. Discussed blast cooling TCS items inside the reach-in freezer prior to placing food in the flip top cooler. CDI- Tomatoes transferred to the reach in freezer unit.
0.0
49.
4-601.11(B) and (C); Core; Observed some sticky residue along the wire storage racks and shelving near the 3 comp sink area. Floor fan and table top fan with dust/residue accumulation. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and maintain clean.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: TCS foods throughout holding above 41F as shown in above grid, but not exceeding 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Have all units serviced and temperatures reduced to ensure foods maintained at 41F and less. CDI- PIC to reduce hold time of all TCS foods currently in the units from 7 days down to 4. Service order has been placed and repairs expected in the morning. REHS to return this week to verify units maintaining required 41F and less.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on chemical spray bottle of Windex. Bucket of sanitizer labeled as bleach and water- recommend labeling as Sanitizer for added clarity. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added to spray bottle during inspection.
1.0
40.
2-402.11; Core; Food handler lacking hat or hair net. 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. CDI- Hair net added during inspection.
0.0
40.
2-303.11; Core; Food handlers wearing bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have food handlers remove any watches/bracelets and rewash hands.
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Make fresh batch of sanitizer each morning and change as needed. CDI- Sanitizer remade during inspection.
0.0
45.
4-903.11(A) and (C); Core; Stacks of single-service cups with drinking surface exposed stored at front service counter. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep original plastic sleeve on, pulled up to drinking surface of top cup, or get a cup dispenser that encloses the cups.
0.5
49.
4-601.11(B) and (C); Core; Wire storage rack with sticky residue accumulation. Floor fan and table top fan with dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and maintain clean.
0.0
51.
5-202.13; Priority; The spray hose at the 3-comp sink hangs down into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete.
0.0
54.
5-501.16; Core; Dishwashing area handwashing sink is lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add small trash can at this sink.
0.0
General Comments
VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete. Follow-Up: 08/04/2023
