4-601.11 (A); Priority Foundation; Stickers and residue left on several dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items taken to be cleaned.
3.0
38.
6-501.111; Core; Few small flies observed in kitchen area near pizza on a 4-hour hold. Premises shall be maintained free of pests.
0.0
47.
4-501.12; Core; White cutting boards with deep scratches and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Exterior and interior surfaces of equipment and prep surfaces are heavily soiled and in need of thorough, detailed cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Floors and walls throughout facility, particularly under and behind equipment and sinks are in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; No certified food protection manager on site. The person in charge shall be a certified food protection manager who has shown proficiency of required information though passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; No written procedures for clean up of vomit and diarrheal events provided. Provide written procedures for employees to follow for when responding to vomiting or diarrheal events. See email with supporting documents. This is a repeat item.
1.0
16.
4-601.11 (A); Priority Foundation; Food debris and grease build up on pans that are deemed clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The above pans were taken back to the dish washing area to be washed, rinsed and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Meatballs are 99F in the steam table. Keep all TCS food at or above 135F when held hot. The meatballs were reheated in the microwave to 173F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce is 44F and diced tomatoes are 46F in the salad prep refrigeration unit. Ham is 45F and meatballs are 44F in the prep refrigeration unit. Keep all TCS at or below 41F when held cold. The above food was placed in the walk-in cooler.
1.5
24.
3-501.19; Priority Foundation; The pizza on time as public health control is not time stamped. Time stamp TCS food that is on time as public health control. The pizza was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Unlabeled sanitizer in a spray bottle. Label all working containers of cleaners and sanitizers once taken from bulk supplies. The sanitizer spray bottle was labeled once REHS spoke to PIC.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. Provide written procedures for employees to follow for when responding to vomiting or diarrheal events. See email with supporting documents.
0.5
16.
4-601.11 (A); Priority Foundation; Fryer baskets and pizza pans that are deemed clean with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The fryer baskets were recleaned and the pizza pans were taken back to the dishwashing area.
1.5
40.
2-402.11; Core; Two employees that are handling food are not wearing hair restraints. Food employees shall wear a hair restraint for example hats, visors or hair nets work.
0.5
47.
4-501.11; Core; Rusty walk-in freezer floor. Equipment shall be maintained in a state of repair that meets the requirements specified under Parts 4-1 and 4-2.
0.0
49.
4-602.13; Core; The shelving beneath the prep tables has build up. Inside the fryer doors has grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Floors beneath the cooking equipment and the dough mixer have build up. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email with supporting documents
0.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink (especially the raw meat side) has unclean build-up in corners. Thoroughly clean the sink, before rinsing and sanitizing. Dish Detergent was added to surfaces and employee scrubbed the sink clean. . . Some pans have an accumulation of oil in crevices, along upper edges, etc. Thermometers are oil, not clean. Lids, pans, etc were taken to the soapy water solution to start the cleaning process. Maintain utensils clean.
1.5
21.
3-501.16(A)(1) ; Priority; Meatballs 122 degrees F in the steam table. Hold meatballs at 135F and hotter. Steam table was turned to the highest setting and meatballs were reheated to 165F.
1.5
23.
3-501.18; Priority; Date Marking is not being maintained on deli meats inside the bottom of the make-line refrigerator. There is an old date sticker that would indicate meat is from two months ago. Meat appears to be fresh and the flow of meat was explained to me. Meat is sliced, portioned in small packs and frozen. Meat is thawed on a pan in the top of the walk-in cooler, then taken to the prep cooler near the entrance. Date must be maintained that limits refrigerated storage of deli meat to no more than 7 days. Manager worked on accurate date marking today
1.5
36.
4-302.12; Priority Foundation; Bi-metallic stem thermometer is not accurate in the meatballs. Your thermometer registered 36 degrees F cooler because the probe requires insertion approximately 3 inches into food, too much for chicken wings and meatballs. Accurate thermometer that registers off the end of the probe is needed. Manager agrees to purchase a digital thermometer.
0.5
41.
3-304.14; Core; Wet Wiping Cloths are stored on the cuttingboard and surfaces. Store Wiping cloths in a bucket of sanitizer. "in hand or in bucket"
0.5
47.
4-502.11(A) and (C); Core; Several covers and containers are cracked, broken. Large metal colander used for chicken wings is broken in several areas. Discard broken and cracked containers. Maintain food containers in good repair
0.5
48.
4-501.14; Core; 3-compartment ware washing sink has a lot of build-up in the compartment on the left with the sanitizer. Clean the sink everyday with detergent. Scrub the corners that are more difficult to clean than coving found in most sinks. Fill sanitizer into a clean sink basin.
0.5
49.
4-601.11(B) and (C); Core; Floor Mixer has a lot of caked-on build-up on the surface directly above the mixing bowl. Steam table and shelving are not clean. There is a lot of equipment that is oily, soiled, in need of cleaning. Maintain equipment clean.
*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* 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.
Some items in the top of the pizza prep unit are 46-47 degrees. These items such as the ham and the sausage should be held cold at 41 degrees if possible but in no case should these items be held warmer than 45 degrees in the refrigerator. (WE turned the temperature down a little. You could also use deeper pans and not fill them so full. Check the temperature and adjust it colder if needed.)
Lots of carbon build up on racks used for reheating chicken wings; clean racks; employee cleaned during inspection.
1.5
16.
Pizza sold by the slice in facility; no TILT agreement can be found; not mentioned on previous inspections; pizza put in cooler and will be under temp control until a TILT agreement is completed; working on a TILT agreement for facility.
0.0
19.
Chemicals stored with bags of chips; store chemicals away from food to prevent contamination.
1.5
39.
Baklava in clamshell container found in restricted cooler; do not store opened product in restricted cooler; cooler only to have packaged or bottled products only. Not mentioned on previous inspections; reference sheet provided.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Food stored on the floor in walkin cooler; all food must be stored off the floor.
1.5
11.
Build up in soda nozzels and tea nozzel; clean regularly to prevent build up.
1.5
36.
Walkin freezer leaking water and ice forming on floor; have unit serviced. Replace caulking at back of 3 comp sink; make caulking smooth and easily cleanable.
0.5
46.
Clean hood filters.
0.5
47.
Clean floors in food prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer was too strong or too weak; be sure it is 50-100ppm chlorine at all times. Employee corrected during inspection.
1.5
19.
Found one sanitizer bottle not labeled; be sure to label bottle when chemical is taken out of original container.
0.0
29.
Be sure all employees are wearing hair restraints when handling or preping food; one employee did not have hat or hair restraint on.
0.5
36.
Walkin freezer leaking water and ice forming on floor; have unit serviced. Replace caulking at back of 3 comp sink; make caulking smooth and easily cleanable.
0.5
46.
Clean hood and hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
