3-501.16(A)(1) ; Priority; Pork noodles on the steam table were holding between 114-125F. After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control (TPHC) procedure may be used...CDI by reheating food items.
1.5
23.
3-501.17; Priority; During conversation with the PIC, several pans of TCS foods that were cooked yesterday had today's date on them in the walk-in cooler. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- correct dates were placed on food items.
3-302.11; Core - Some pans of food (not cooling down) in walk-in cooler were not covered...Unless actively cooling, foods in storage shall be kept covered/sealed...Cover foods after cooling them completely.
0.0
21.
3-501.16(A)(1); Priority - Several TCS* foods on steam table were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control (TPHC) procedure may be used...CDI by reheating, thoroughly stirring or placing food on TPHC.
1.5
23.
3-501.18; Priority - Several pans of cooked greens and menudo had dates of 2/7 (today would be the 8th day)...Ready-to-eat (RTE) TCS* foods kept at 41F or less shall not be kept more than 7 days (Day #1 is the date food is cooked and cooled)...CDI by reheating for service all pans of food with 2/7 date during course of inspection.
1.5
39.
3-305.11; Core - Several containers/boxes of food were stored on inverted beverage trays that were not 6 inches above floor...Food shall be stored at least 6 inches above the floor...Elevate foods 6 inches above floor using approved shelving or dunnage racks.
0.0
44.
4-903.11(A), (B) and (D); Core - Several food containers, tubs, etc. were stacked while wet...Cleaned equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet pans/tubs and completely air dry them before stacking.
0.5
47.
4-501.11; Core - Many wire storage shelves were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace the damaged shelving with similar approved shelves.
0.5
47.
4-101.19; Core - Foil was on one shelf below table...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove foil from shelf. If desired, consider placing flexible vinyl liners (that are nonabsorbent and easy to clean and sanitize) on shelves to protect them.
0.0
47.
4-205.10; Core - Several inverted beverage trays were used as "shelves" in walk-in cooler to elevate foods above the floor. These trays are hard to clean, do not elevate items above the floor 6 inches and do not meet ANSI/NSF standards...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Discontinue using beverage trays as shelving. Replace them with approved shelves or dunnage racks.
0.0
54.
5-501.113; Core - One trash dumpster lid and grease dumpster lid were open, and several dumpster side doors were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Work with other businesses who use these dumpsters to keep dumpster lids and doors closed when not in use.
0.0
55.
6-501.11; Core - Small amount of ice was hanging below walk-in freezer evaporator, and water was actively leaking from under water heater...Physical facilities shall be kept in good repair...Repair both leaks stated above.
0.5
55.
6-501.12; Core - Floor and drain under cooking line were soiled and had grease build-up...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: The sprayer hose attached to the left side of employees' bathroom toilet tank did not appear to have an approved backflow preventer on it (it must be a double check valve). Provide a double check valve on the spray hose water supply line if one is not present.
3-501.16(A)(1); Priority - Rice in rice cooker was 97-115F (front yesterday, according to PIC)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product before serving...CDI by voluntarily discarding rice.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods in walk-in cooler and on kitchen shelves/counters (not being actively prepared) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection. NOTE: Ensure ALL TCS* foods are properly cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer to ensure proper cool down.
1.5
37.
3-602.11; Core - Observed in-house repackaged containers of cassava dessert in grocery store freezer with no establishment name or ingredient labels...Food packaged in food establishment shall be labeled with name of food, list of ingredients in descending order or predominance by weight, including major food allergens, name and place of business of the manufacturer, packer or distributor...Provide labels on these foods as stated above.
0.0
37.
3-302.12; Core - A few containers of dry foods and bottle of sauce were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
45.
4-502.13; Core - Observed workers placing wraps of rolled meat into a cardboard box labeled with "coconut milk" (reuse of box)...Single use articles shall not be reused...After removing original food contents from cardboard box, box is to be discarded or placed in recycling. It cannot be reused for food storage.
0.0
47.
4-205.10; Core - Yollmia rice cooker in kitchen did not meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility and replace with approved equipment.
0.5
47.
4-501.11; Core - Many wire storage shelves were peeling and rusty...Food service equipment shall be kept in good repair...Replace the damaged shelving with similar approved shelves.
0.0
47.
4-502.11(A) and (C); Core - Some container lids were cracked or burned...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
54.
5-501.113; Core - Lids on dumpster and side doors were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
55.
6-501.11; Core - Walk-in freezer evaporator right fan was not functioning. Caulk was missing, peeling or cracked between sink drainboards and handsink and wall...Physical facilities shall be kept in good repair...Repair nonfunctioning evaporator fan and replace caulk where needed.
0.5
55.
6-501.12; Core - Sides/edges of bathroom doors were soiled...Physical facilities shall be kept clean...Increase door cleaning frequency.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Sonia Uy, Exp. 11-5-2023...Verification required for Item #22 on this report. A verification visit will be made on Tuesday, September 12, 2023 to evaluate completion of this item.
3-501.14; Priority - Two containers of cooked chicken were 47-50F after cooling from the day before (more than 6 hours)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding this chicken.
1.5
33.
3-501.15; Priority Foundation - Containers of cooked chicken in walk-in cooler had food depth of 6 to 8 inches and did not cool down from the day before...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid chill equipment (ice paddles, freezer) and loosely cover or completely uncover is there's no overhead contamination...CDI by voluntarily discarding chicken.
0.5
39.
3-305.11; Core - In walk-in freezer, containers of food were stored less than 6 inches above floor on platforms or inverted beverage trays...Food shall be stored at least 6 inches above the floor...Elevate foods 6 inches above floor using approved shelving.
0.0
40.
2-303.11; Core - At least one food worker had a watch on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from arms and hands except for a plain ring.
0.0
44.
4-901.11; Core - Observed worker using cloth towel to dry food containers that were wet...After cleaning and sanitizing equipment and utensils, they shall be air dried...Instruct workers to air dry all wet food containers, utensils, etc. Do not use towels to dry these items.
0.5
45.
4-903.11(A) and (C); Core - Plastic spoons were stored in container with their food contact surfaces facing up, and disposable aluminum pans were also stored with food contact sides up...Single service disposable food/beverage containers and utensils shall be stored so they are protected from contamination...Store plastic spoons with handles up and aluminum pans covered or inverted.
0.5
47.
4-205.10; Core - Frigidaire domestic refrigerator/freezer was being used to store foods served in restaurant. Table mounted can opener did not appear to meet ANSI/NSF certification. Inverted unapproved beverage trays and other platform were used to elevate foods above floor...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove restaurant's food from Frigidaire and place food in approved refrigeration/freezer equipment. NOTE: Frigidaire unit should be removed from facility. Also replace can opener with an approved one and use approved shelving for storing food.
0.5
47.
4-501.11; Core - Many wire storage shelves were peeling and rusty...Food service equipment shall be kept in good repair...Replace the damaged shelving with similar approved shelves.
0.0
47.
4-502.11(A) and (C); Core - A few container lids were cracked or burned...Food service utensils shall be kept in good repair...Discard damaged lids.
0.0
53.
5-501.17; Core - No covered trash receptacle was available in employee bathroom used by females...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide covered receptacle in bathroom.
0.0
54.
5-501.113; Core - Lids on one dumpster and side doors on both dumpsters were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
55.
6-501.11; Core - Wall by storage of clean food pans was peeling and damaged...Physical facilities shall be kept in good repair...Repair damaged wall surfaces so they are smooth and easy to clean and do not flake off onto food containers.
0.5
55.
6-501.12; Core - Pipes and floor drain under cooking line and vent hood filters were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Sonia Uy, Exp. 11/5/23
2-401.11; Core; A open cup of coffee was sitting on the prep table above clean utensils. A bottle of water was stored in the dry ingredients cabinet. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, exposed food, and clean equipment/utensils/linens/single-service articles. CDI: Beverages were relocated.
0.0
20.
3-501.14; Priority; Laing (taro leaves & pork) in 3 shallow hotel pans and a deep 1/3 pan measured 52-60F and were cooked the previous day...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Food was discarded.
1.5
33.
3-501.15; Priority Foundation; Laing (taro leaves & pork) cooked the previous day were left out for two hours, covered, and stacked before fully cooling...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: PIC educated and realized mistake. Cooling shall be done rapidly.
0.5
45.
4-903.11(A) and (C); Core; Opened sleeves of deli container lids with the food-contact surfaces facing up were stored directly under the paper towel dispenser...Single-service/use articles shall be stored by using means that afford protection from contamination until used...CDI: Lids relocated to protect them drips.
0.0
45.
4-904.11; Core; Plastic forks and spoons were stored in containers with their food-contact surfaces facing up...Single-service articles shall be handled/displayed so that contamination of food/lip-contact services is prevented...Employees use gloves but store these items inverted.
0.0
General Comments
Report, TPHC form, and updated health policy e-mailed to MUCK.LIBAGO@YAHOO.COM Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.14; Priority; A 1/3 pan of cooked pork was sitting on a cart and measured 98F. The PIC said that it had been cooling for nearly 2 hours. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Pan was placed into the freezer to attempt a rapid cool but still measured above 70F thirty minutes later. Unable to determine the exact time that the food dropped below 135F so it was discarded.
0.0
33.
3-501.15; Priority Foundation; A 1/3 hotel pan of pork was cooling on the speed rack and measured 98F. The PIC said it had been cooling there and approaching 2 hours soon. A large, deep plastic container of pork chops cooked nearly 2 hours prior to the inspection was cooling in the walk-in and measured between 89-114F. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Pork chops were split into separate containers and the 1/3 pan was placed into the freezer in order to reach 70F before the 2 hours.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean were found stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together. Improvement seen.
1.0
51.
5-205.15; Core; The hot water knob of the mop sink is dripping when under pressure. The plumbing system and its fixtures shall be maintained in good repair. Repair this faucet.
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
3-202.15 ; Priority Foundation; A few dented cans of condensed milk were stored in the cabinet. The PIC said that the restaurant uses them since the store can't sell them. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI: Cans were discarded and education given on returning/disposing of dented cans.
1.0
36.
4-204-112; Core; A thermometer couldn't be found in the dessert fridge holding cooked fruit. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. Place a thermometer in this unit.
0.0
37.
3-302.12; Core; A couple of quart containers containing garlic powder in the storage cabinets were not labeled. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Containers labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean were found stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together. Improvement seen.
0.5
56.
6-501.110; Core; A couple of employee bags were stored in the dry storage cabinet on top of unopened food cans. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.15; Priority Foundation; Cassava cakes were cooling in covered containers in a self-serve reach-in cooler. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, ice as an ingredient, and containers should be loosely covered. CDI: Cakes were moved to the walk-in to cool.
0.5
44.
4-903.11(A), (B) and (D); Core; The shelving holding cleaned dishes is soiled with a slight buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Wipe down these shelves.
0.5
49.
4-601.11(B) and (C); Core; The Shelving and the fan in the walk-in cooler and the floor of the walk-in freezer are soiled with food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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
4-601.11 (A); Priority Foundation; Only a couple of dishes were stored as clean but had food and sticker residue on/in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to the 3 comp sink.
0.0
21.
3-501.16(A)(1) ; Priority; A couple of cooked pork dishes in the steam table and a 3rd pan of a pork dish sitting on a speed rack measured below 135F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Items in the steam table were stirred so all parts of the food were heated and the 3rd pan was to be reheated and placed in the steam table.
1.5
24.
3-501.19; Priority Foundation; Pork belly and fried fish were being held on time but there was no time written for the items cooked an hour prior. Foods shall be marked to indicate the time they were removed from temperature control or the time they are to be discarded. CDI: Items were time stamped. Fish was added to the TPHC form.
1.5
28.
7-209.11 ; Core; Vitamins were found above canned/dry goods in the storage cabinet. Employees shall store their personal care items in a way that won't contaminate food or cleaned equipment or utensils. CDI: Bottle was relocated.
1.0
33.
3-501.15; Priority Foundation; Cooked rice desserts were cooling in covered containers in a self-serve reach-in cooler. Cassava desserts were uncovered but were cooling at room temp and measured 125F. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, ice as an ingredient, and containers should be loosely covered.
0.5
39.
3-305.11; Core; Bottles of soy sauce and other food ingredients were stored on the floor underneath the range. A large container of sugar was stored directly next to a water fountain in the splash zone. Food shall be stored at least 6 inches above the floor and away from potential sources of contamination. CDI: Containers were relocated.
1.0
41.
3-304.14; Core; A couple of in-use wiping cloths were found around the kitchen. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium or 50-200 ppm for chlorine) and these solutions shall be free of food debris and visible soil. Keep these wiping cloths in buckets of sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; A few plastic containers were found stacked together while wet on the clean dish rack. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.0
47.
4-202.16; Core; Some of the caulking at the prep sinks is not smooth. Some of the shelf liners in the walk-in cooler are beginning to crack. The doors of the dry storage cabinets are beginning to look soiled. Repaint these with a food safe paint to render these doors clean and nonabsorbent. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
0.5
47.
4-502.11(A) and (C); Core; A rubber spatula with chips and a few cracked lids were found on the clean dish rack. Utensils shall be maintained in good repair and condition. CDI: Objects were discarded.
0.0
48.
4-302.14; Priority Foundation; Facility's quat test strips have expired and PIC was unaware of the expiration date. Facility also uses chlorine at night to wipe down surfaces. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR: EHA will confirm by 2022.02.15 that test strips have been acquired.
0.0
49.
4-601.11(B) and (C); Core; Shelving, walls, and the fan in the walk-in cooler are soiled with food residue. The vent above the walk-in cooler door is soiled with a buildup of dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 02/25/2022
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
21.
3-501.16(A)(1) ; Priority; One pan of pork in the steam table measured between 90-120F. Pork belly waiting to be refried measured 57F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Food was placed into a deeper pan and reheated to 165F. Recommended pork belly be placed on Time due to the procedure of refrying to order but sitting at room temp otherwise.
1.5
28.
7-209.11 ; Core; Vitamins were found above canned/dry goods in the storage cabinet. Employees shall store their personal care items in a way that won't contaminate food or cleaned equipment or utensils. CDI: Bottle was relocated.
0.0
49.
4-601.11(B) and (C); Core; Shelving and walls in the walk-in cooler are soiled with food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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 Signature due to Covid. Remove propane cooker from facility (in grocery area). Facility may not do any cooking outside and this is not approved for indoor use. Inspection led by Dipatrimarki Farkas.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 refrigeration 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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Observed old food on shelving under food prep table. Kitchen worker stated that it was supposed to be discarded and it was discarded by end of inspection. Do not leave food out overnight at room temperature on kitchen area shelves. Discard food at end of the day if food will not be served again.
NOTE: Observed electric food slicer in back of store (disassembled). If this slicer is used, it must be used in the kitchen area, NOT in the back of the store, which is not approved for food preparation...Remember: After contaminating gloves, they shall be discarded and hands shall be washed before putting on new clean gloves...VERIFICATION VISIT to be made on Tuesday, October 4, 2016, to evaluate completion of Item #13 on this report.
Hot hold unit was not properly functioning during the initial start up of the inspection. This led to foods being stored out of temperature. Manager stated that the equipment is in good repair just the electrical connections were in complications. Manager experimented with hot hold unit and unit is now in working repair. Stated to staff to refuse using hot hold unit when not properly functioning.
