5-205.11; Priority Foundation; Bottle brush and silicone mat left inside hand washing sink inside bar area near the soda station. Handwashing sinks may not be used for purposes other than handwashing. CDI: Items removed during inspection. No points taken at this time. Please refrain from storing anything inside the hand washing sinks.
0.0
16.
4-602.11; Priority; Meat slicer with visible dried food debris stuck inside the blade portion. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods inside make-line flip-top cooler and small reach-in cooler are all holding above 41F. Ambient air temperatures of both coolers reading into the 60F range. Items moved to walk-in cooler to rapidly cool. PIC stated food has not been out for more than an hour. Verification Required: REHS to return in three days to ensure that all make-line units are holding TCS foods at 41F or below.
3.0
38.
6-501.111; Priority Foundation; Flies observed in kitchen area. Premises shall be maintained free of pests. Please contact pest control if problem persists.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on gaskets and interior surfaces of reach-ins. Ice is starting to collect on door inside walk-in freezer.
0.0
55.
6-201.11; Core; Dust build-up on ceiling vents above make line; walls/floors throughout facility are in need of cleaning. Physical facilities shall be maintained clean.
1.0
55.
6-501.11; Core; Grout is worn away between tiling in the dish pit area where water is collecting between the tiles. Physical facilities shall be maintained in a state of good repair. Please have grouting filled in to prevent standing water from attracting pests.
0.0
General Comments
REHS Wall to return on July 11th, 2024 to check on the repairs made to the make-line units. Follow-Up: 07/11/2024
3-501.16 (A)(2) and (B); Priority; Items on make line 45-49F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others moved to walk in.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash, dust and other contamination. Repeat.
1.0
55.
6-501.11; Core; Floors, walls and ceilings have stains and/or chipped paint. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
6-301.12; Priority Foundation; No paper towels at back handwashing sink. Manager stated they had used the last of the paper towels but when REHS went back a couple of minutes later there were still no paper towels. Each handwashing sink shall be supplied with paper towels. CDI: Paper towels replaced.
1.0
16.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still some metal containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash, dust and other contamination. Repeat.
1.0
55.
6-501.11; Core; Floors, walls and ceilings have stains and/or chipped paint. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
2-102.12 (A); Core; PIC servesafe certification expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI: Sent PIC email with servesafe info.
1.0
16.
4-601.11 (A); Priority Foundation; Plates with food debris and metal containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
3.0
38.
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash, dust and other contamination. Repeat.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair.
0.5
55.
6-501.11; Core; Floors, walls and ceilings have stains and/or chipped paint. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still some metal containers stored clean has food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash, dust and other contamination. Repeat.
2-102.12 (A); Core; PIC servesafe certification expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI: Sent PIC email with servesafe info.
1.0
16.
4-601.11 (A); Priority Foundation; Metal containers, plastic containers and plastic lids stored clean have food debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Make line close to fryers not maintaining food at 41F (see list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded. Repeat.
3.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash, dust and other contamination. Repeat.
0.5
55.
6-501.11; Core; Floors, walls and ceilings have stains and/or chipped paint. PHYSICAL FACILITIES shall be maintained in good repair.
4-703.11; Priority; Dish machine chlorine 10ppm. Maintain sanitizer at correct concentration. CDI: Maintenance in establishment prior to REHS departure.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers, plastic containers and plastic lids stored clean have food debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Make line close to fryers, drawer cooler across from fryers not maintaining food at 41F (see list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others moved to walk in.
1.5
39.
3-305.11; Core; Ice bin open and exposing ice to ceiling, food sitting in standing water inside reach in units. Food shall be protected from contamination by storing the foods in a clean, dry location and where its not exposed to splash, dust or other forms of contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored on soiled shelves. Utensils shall be stored in a self draining position that allows air drying and where they are not exposed to splash, dust and other contamination.
0.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Some metal containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
38.
6-501.111; Core. Flies in kitchen. Seek more aggressive controls.
0.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Some plates and metal containers stored clean had food build up and sticker residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Steak, cheese, chicken and fish inside drawer cooler 48-50F. Ambient temp 52F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Plates on shelves stored with food contact surfaces exposed to ceilings. Utensils shall be protected from contamination by storing the utensils covered or inverted. Repeat.
0.5
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: REHS provided clean up plan.
0.0
28.
7-102.11; Priority Foundation; Bottles of sanitizer not labeled. 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: Bottles labeled. Repeat.
2.0
35.
3-501.13 ; Core; Frozen tuna thawing in unit without the reduced oxygen packaging removed/opened. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration or
(2) Prior to, or Immediately upon completion of its thawing
0.0
39.
3-305.11; Core; Ice bin open and exposing ice to ceiling. Food shall be protected from contamination where it is not exposed to splash, dust or other forms of contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Plates on shelves stored with food contact surfaces exposed to ceilings. Utensils shall be protected from contamination by storing the utensils covered or inverted.
0.5
49.
4-602.13; Core; Cleaning needed of shelving units, inside reach ins and freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATON REQUIRED. Text pic of quat sanitizer test kit obtained within 10 days to your REHS Joanne Rutkofske at 919-623-0459. Follow-Up: 07/22/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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 PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by Friday, August 14, 2020 to verify the main prep left unit, large grill drawer coolers, and pizza prep unit have been repaired to maintain required temperatures of 41F and less. Follow-Up: 08/22/2020
*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 PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by June 25, 2020 to verify the menus have been updated. Follow-Up: 06/27/2020
*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. Follow-Up: 04/04/2019
*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: 12/21/2018
