5-202.12; Core - Back kitchen handsink had metal rod hanging out of faucet, serving as a self-closing mechanism to provide water flow only when moved by hand (no constant flow of water). Also, metal rod can easily be contaminated by soiled hands...A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet...Remove metal rod from faucet end since once it is moved/activated, water does not run for at least 15 seconds. Also, observed workers tend not to use this handsink because water sprays out the sides when rod in faucet end is moved and it obstructs thorough handwashing.
0.0
16.
4-601.11 (A); Priority Foundation - Back kitchen electric food slicer and tomato hand slicer being stored as clean had food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by cleaning slicers.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Two wiping cloth buckets with sanitizer in them were not labeled as "sanitizer"...Working containers of cleaners, sanitizers, etc. taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling buckets.
0.0
33.
3-501.15; Priority Foundation - Several covered containers of cut lettuce with 5-6 inch food depth were stacked on top of each other in walk-in cooler, and lettuce temperature was 45F in middle after cooling more than 4 hours (from this morning, according to PIC)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), arranged in equipment to provide maximum heat transfer, and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of sauces, dressings, etc. were not labeled with their contents...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
41.
3-304.14; Core - Moist/soiled wiping cloths were hanging on hook or over side of wiping cloth bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups and take out food containers and paper plates were unprotected and/or stored with food/beverage contact sides up...Single service disposable/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or store take out containers and plates inverted on clean surfaces.
0.5
47.
4-501.11; Core - Some shelves/wall brackets above 3-comp sink were rusting...Food service equipment shall be kept in good repair...Replace shelves/brackets with similar approved equipment.
0.0
48.
4-501.14; Core - Observed soiled sanitizing sink interiors and backsplash of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and if used, at least once every 24 hours...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire/solid metal shelves and dunnage racks, bread mobile racks, paper roll holder, refrigerator exteriors, gaskets, and doors, walk-in cooler door exteriors, undersides of 3-comp sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled kitchen ceiling panels, vent grates, drain pipes, wall surfaces and flooring (under front beverage service cabinets) and kitchen corners...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Backflow preventers did not appear to be present on ice machine and tea machine water supply lines. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (Section 5-203.14 of NC Food Code). Provide required backflow preventers if they aren't present...HDX sprayer containing water for spraying bread did not appear to be approved for food/beverage storage. Only use spray bottles approved for food/beverages.
7-201.11; Priority; Bug spray and other chemicals were stored above tomatoes. Toxic Material must be stored so they can not contaminate Food, Equipment, Utensils, and Single-Service Items. CDI... The chemicals were moved away from the produce.
1.0
41.
4-901.12; Core; A wiping cloth was stored on handwashing sink on the front counter. All wiping cloths must stored in a manner that prevents contamination. CDI... The cloth was removed from the handwashing sink.
0.5
48.
4-501.14; Core; There was fresh sanitizer in the sanitizer compartment of the three compartment sink but, the sink needed to be cleaned before the fresh sanitizer was added. Clean the sink throughout the day at a frequency necessary to prevent recontamination of Equipment and Utensils.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the cold hold units to remove the debris. Equipment shall be kept free of an accumulation of dust, Food, residue, and other debris.
0.5
55.
6-501.12; Core; Clean the walls to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that had day dot stickers. There were several dishes that were stored as clean that had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the placed back at the three compartment sink to be washed again.
1.5
38.
6-501.111; Priority Foundation; There were several live flies present in the kitchen. Take steps to eliminate the pest problem.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean around the grill and cooking equipment to remove the food debris. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of Food residue and debris.
0.0
55.
6-501.12; Core; Clean the floor near the cooking equipment. Clean the floor on the sandwich prep area. Physical Facilities must be cleaned as often as necessary to keep them clean.
2-401.11; Core; An employee beverage was stored on shelf above food prep area (flip top refrigerator). Employee beverages shall be stored away from food, clean utensils and single-service articles. CDI-Beverage was discarded by manager.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of degreaser was 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-Bottle was labeled during the inspection.
1.0
37.
3-302.12; Core; Containers of sugar, salt and corn meal were not labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
1.0
39.
3-307.11; Core; The sugar scoop handle was lying in the sugar. There was a plastic cup lying in the corn meal. Foods shall be protected from potential sources of contamination. CDI-These were corrected during the inspection.
1.0
49.
4-601.11(B) and (C); Core; The deli case door tracks and both sides of small refrigerator beside the grill need cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
