6-301.11; Priority Foundation; Dish machine area handwashing sink out of hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- PIC to refill handsoap.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in front grab-go cooler cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. Have this unit serviced to reduce temperature so all TCS foods maintained at 41F and less.
1.5
39.
3-306.11; Priority; Unwrapped apples offered in customer self-service area. FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. CDI- Apples washed and wrapped in plastic wrap before returning to self-service area.
0.0
40.
2-303.11; Core; Food handler wearing large watch. 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. Food handler educated on Food Code requirements. Ensure food handlers follow Food Code requirements.
0.0
47.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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. Resurface or replace the board. [REPEAT]
0.5
48.
4-302.13; Priority Foundation; PIC has wrong thermal labels (180F) for testing sanitizing rinse of dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. obtain 160F thermal labels within 10 days and text picture of correct test strips obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
General Comments
-Dish machine reached required sanitizing rinse temperature on 3rd run. Ensure dish machine run and tested each day to ensure required sanitizing rinse temperature before begin batch of dishes. -Tall and short cold-units in dish machine area no longer needed for cold-holding, so currently using for storage. -Emailed educational material for TPHC to PIC. VR-VERIFICATION REQUIRED. obtain 160F thermal labels within 10 days and text picture of correct test strips obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Follow-Up: 06/07/2024
4-903.11(A) and (C); Core; Box of cups stored on the floor in the back storage area. Single service utensils shall be stored at least 6 inches above the floor.
0.5
47.
4-501.11; Core; Freezers not in use are being used for storage. Equipment shall be maintained in good repair.
4-501.12; Core; Cutting board at make line needs to be resurfaced or replaced. 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.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Recommend adding additional splash guard panel along side of clean dish storage rack that is directly next to handwashing sink in middle kitchen.
*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. In kitchen at handwashing sink, paper towel dispenser located past splash guard next to clean dishes storage. Recommend adding plexiglass or other smooth/cleanable panel along the rack to protect from potential splash contamination. VR- VERIFICATION REQUIRED. REHS will return by November 15, 2019 to verify quat sanitizer test kit has been obtained. Follow-Up: 11/16/2019
*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 contact info: Maria Powell 919-675-5603. 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.
Inspector contact information: Maria Powell (919)675-5603 *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
