7-201.11; Priority; Spray bottle of chemical cleaner stored between two open boxes of single service items. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service articles. CDI: Cleaner removed.
3-305.12; Core; One box of potatoes stored on the floor. Food shall be stored at least 6-inches above the floor.
1.0
56.
6-501.110; Core; Employee purse stored on top of dry storage items. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
7-201.11; Priority; Chemical spray bottle stored with single-use items such as gloves. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service articles. CDI: Cleaner removed.
1.0
48.
4-501.14; Core; Heavy soiling build-up inside produce sink. A ware washing sink, basin or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be frequently cleaned.
0.5
55.
6-501.11; Core; A few cracked and damaged flooring tiles in main prep area. Physical facilities shall be maintained in good repair.
4-501.11; Core; Hose spring over 3-compartment sink is rusted and in need of tightening or replacing. Equipment shall be maintained in a state of good repair.
0.5
55.
6-501.12; Core; Floors and walls in need of thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.
0.5
55.
6-501.11; Core; A few cracked and damaged flooring tiles in main prep area. Physical facilities shall be maintained in good repair.
*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: 07/12/2020
*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.
*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.
*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: 09/06/2017
NOTE: Possessing a permit for the produce department from our department allows the cutting and processing of produce for ready-to-eat consumption by customers.
