2-301.12; Priority; Employee observed washing gloved hands at the hand sink. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using running water, soap, rubbing together vigorously for 10 to 15 seconds, paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers. CDI- education given and employee properly washed their hands.
2.0
10.
5-205.11; Priority Foundation; Burger presses for the grill were hanging over the splash guard of the hand sink in the grill area. A handwashing sink may not be used for purposes other than handwashing. CDI- burger presses removed.
0.0
16.
4-601.11 (A); Priority Foundation; [Repeat] Utensils being stored as clean in the prep cooler along the salad station had dried on food debris present. A few pans and lids stored as clean had some food debris present. Sauce cups used for service had food debris present as well. Food contact surfaces shall be clean to sight and touch...CDI by placing soiled pans and utensils in dishwashing area.
1.5
16.
4-501.112; Priority Foundation; The hot water sanitizing dish machine did not reach a contact surface temperature of 160F. Thermal test strips provided by the PIC did not change colors and disk thermometer used by the inspector reached only 148F. The hot water sanitizing dish machine shall reach a final contact surface temperature of 160F. Verification Required- EHS will return on Thursday, May 23, 2024 to verify the temperature of the dish machine.
0.0
21.
3-501.16(A)(1) ; Priority; Containers of sweet potato mash were holding between 103-110F in the hot holding cabinet. After properly reheating or cooking, hot TCS* foods shall be hot held at 135F or above throughout entire product until served...CDI by discarding potatoes.
1.5
23.
3-501.17; Priority Foundation; [Repeat] Several TCS food items observed without dates (ribs, chicken, chicken wings, rice). RTE TCS* foods kept at 41F or less for more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
36.
4-204-112; Core; [Repeat] Several thermometers were not visible or available in refrigeration units...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior...Place thermometer in refrigerators that are accurate to plus or minus 3 degrees F (air temperature must be 41F or less).
0.5
40.
2-402.11; Core; Food employee prepping cooked noodles was observed without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
4-901.11; Core; [Repeat] Many clean food containers, dishes and pans were stacked while wet and many were stored on soiled shelving. Some dishes/containers were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in a clean, dry location, in a self-draining position that allows air drying, and covered or inverted...Store clean food utensils as stated above.
0.5
45.
4-903.11(A) and (C); Core; Several boxes of single-service cups and straws were being stored on the floor in the dry storage room. Single-service and single-use articles shall be stored at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled shelving, the insides of the lowboy coolers along the salad and grill station. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
1.0
54.
5-501.115; Core; Several bags of trash observed piled up outside of the dumpster, other trash and debris and standing water were on ground around outside dumpsters...Trash and recycling receptacle enclosures and storage area shall be maintained clean...Remove trash and standing water from areas by dumpsters.
1.0
56.
6-305.11; Core; Employee keys and speaker observed being stored with clean utensils hanging over the prep area. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
6-301.14; Core - No handwash signs were posted at bathroom handsinks and at handsink to right of main cooking line...Handwash signs shall be provided at each handsink used by employees that notifies food employees to wash their hands...CDI by posting handwash signs at handsinks.
0.0
16.
4-601.11 (A); Priority Foundation - Some clean food containers were stacked with old stickers/residues on exteriors (exterior residues on some containers were sticking on interiors of pans stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled pans in dishwashing area.
0.0
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 throughout entire product...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation - In walk-in cooler, almost an entire speed rack of cooked/ready-to-eat (RTE) TCS* foods had no dates (chicken, ribs, cooked corn, etc.)...RTE TCS* foods kept at 41F or less for more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
28.
7-204.11; Priority - Three bottles with quaternary ammonium sanitizer (QA) had concentration of more than 400 ppm (test strips turned blue). Sanitizer in third compartment of 3-comp sink was also too strong...Chemical sanitizers applied to food contact surfaces shall meet 40 CFR 180.940 requirements and not exceed concentration limits...CDI by diluting sanitizer to proper concentration (150-400 ppm for Oasis 146 sanitizer used).
1.0
28.
7-102.11; Priority Foundation - One sanitizer spray bottle with sanitizer inside was not labeled...Working containers of sanitizers and cleaners shall be labeled with common name of material inside...CDI by labeling sanitizer bottle.
0.0
35.
3-501.13; Core - Observed vacuum packaged raw tuna and snapper thawing in walk-in cooler, and packaging had not been removed from product (and with no holes in packaging)...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 prior to its thawing under refrigeration OR prior to, or immediately upon completion of proper thawing...CDI by putting small holes in tuna and snapper packages.
0.0
36.
4-204-112; Core - Several thermometers were not visible or available in refrigeration units...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior...Place thermometer in refrigerators that are accurate to plus or minus 3 degrees F (air temperature must be 41F or less).
0.5
37.
3-302.12; Core - Many bottles of sauces, dressings, breading, and containers of spices were not labeled with the names of 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
1.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers, dishes and pans were stacked while wet and many were stored on soiled shelving. Some dishes/containers were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in a clean, dry location, in a self-draining position that allows air drying, and covered or inverted...Store clean food utensils as stated above.
0.5
47.
4-205.10; Core - Found unapproved domestic Hamilton Beach and Nutribullet blenders and Cuisinart mini prep unit with "for household use only" on manufacturers' labels...Except for toasters, mixer, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility.
0.0
47.
4-501.11; Core - A few refrigerator/freezer doors did not seal properly. One food prep sink had cracks in upper corners...Food service equipment shall be kept in good repair, and equipment door seals, hinges, etc. shall be kept intact and tight...Ensure refrigerator/freezer doors seal properly, and reweld cracks in food prep sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, refrigerator/freezer interiors, undersides of dishwashing area/sink counters, metal cabinets and storage shelves, exterior refrigerator vent slats...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
0.5
54.
5-501.114; Core - One dumpster had drain plug with hole in it...Trash and recycling receptacles with drains shall have plugs in place...Replace the damaged drain plug.
0.0
54.
5-501.115; Core - Some trash, debris and standing water were on ground around outside dumpsters...Trash and recycling receptacle enclosures and storage area shall be maintained clean...Remove trash and standing water from areas by dumpsters.
0.0
55.
6-501.11; Core - Door on walk-in freezer had ice accumulation and evaporator had ice build-up on fan covers/grates. Far left freezer evaporator fan was not functioning. When mop sink/can wash knobs were turned off, water continued to flow through hose attached to faucet end. Top of vacuum breaker on this faucet was also missing. Grout was missing between several front area floor tiles. Caulk was damaged/detached between front make line areas and back wall. A few women's bathroom ceiling panels were water stained...Repair/replace damaged, leaking or non-functional fixtures and surfaces above. Replace missing/damaged caulk or grout where needed.
0.5
55.
6-501.12; Core - Observed soiled front area vent hood filters, some service/wait area wooden shelves/cabinets and back walls, and vent hood stacks above dish machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-303.11; Core - Lighting was very dim over some cooking surfaces and food prep surfaces/counters in front area...Lighting intensity shall be at least 50 foot-candles on food preparation surfaces...Increase lighting intensity over areas stated above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Until dishwashing machine is repaired or replaced, all food utensils and equipment must be properly washed, rinsed, and sanitized at 3-compartment sink... Always keep handsink to right of front cooking line stocked with soap, paper towels and handwashing sign posted...Ensure food prep sink waste lines drain indirectly into floor drains by means of an approved air gap.
3-501.16(A)(1); Priority - Bags of orange rice and mashed potatoes were 73F and 96F respectively in hot holding cabinet (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be hot held at 135F or above throughout entire product until served...CDI by reheating rice and potatoes.
1.5
22.
3-501.16 (A)(2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be maintained at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Do not overfill prep line containers. Ensure ALL cold TCS* foods are 41F or less before placing in refrigerated drawers or make line top units. Use calibrated thermometer to check food temperatures often.
0.0
33.
3-501.15; Priority Foundation - In walk-in cooler, large bags of warm mashed potatoes were on trays with little air flow around them, and they only cooled down 4 degrees in 39 minutes (from 101F to 97F)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), reducing quantity, using ice-water bath and stirring frequently, using rapid cooling equipment (freezer, ice paddles), arranging in equipment to provide maximum heat transfer and loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
36.
4-204-112; Core - A few refrigerators had missing thermometers...Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior...Place thermometer in refrigerators that are accurate to plus or minus 3 degrees F (air temperature must be 41F or less).
0.5
37.
3-302.12; Core - Some bottles of sauces, dressings, etc. were not labeled with the names of 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
40.
2-303.11; Core - Some food workers were wearing watches and bracelets on their wrists...Except for a plain ring, while preparing foods, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove watches and jewelry from hands and arms, except for a plain ring.
0.0
42.
3-302.15; Core - A food worker sliced an avocado that had a sticker on it, alongside a bowl of avocados with stickers on them...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked or served...CDI by having worker remove stickers and wash the other avocados before cutting.
0.5
43.
3-304.12; Core - A few food utensils were stored in water of dipper well that was not running...During pauses in operation, in-use utensils shall be stored on dry, clean surface (and washed, rinsed, sanitized every 4 hours if used on TCS* foods) OR in running water dipper well OR in hot water of 135F or above OR in the food with handle extending out of food...CDI by turning on dipper well.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled speed racks, undersides of dishwashing area counters, some solid metal shelves, exterior refrigerator vent slats. Many clean food containers had old stickers and sticky residues on exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above, and remove all stickers/residues from food containers before putting them through dishwasher.
0.5
51.
5-205.15; Core - When mop sink/can wash knobs were turned off, water continued to flow through hose attached to faucet end. Top of vacuum breaker on this faucet was also missing. No hot water was available at 3-compartment sink faucets. Beverage prep sink across from large ice machines kept running through faucet after water was completely turned off. A large leak was below left large ice machine, resulting in water continually coming out underneath...Plumbing system components shall be kept in good repair. A few sink knobs were stripped...Repair sink leaks above, replace vacuum breaker top and stripped faucet knobs, and provide hot running water under pressure at 3-comp sink.
1.0
54.
5-501.113; Core - Several open cans of trash were not covered in enclosure just outside back establishment door...Outdoor trash/recycling receptacles shall have tight-fitting lids/doors and kept covered when not in use...Keep trash cans covered when outside. NOTE: Cover or invert outside trash cans that are empty to prevent water accumulation.
0.5
54.
5-501.116; Core - Several trash cans in kitchen had soiled exteriors...Trash/recycling receptacles shall be cleaned frequently enough to prevent soil build-up...Increase cleaning frequency of trash cans.
0.0
55.
6-501.12; Core - Floor areas under the two large ice machines and under dish machine were very soiled and had mildew/mold growth. Dish machine area had some ceiling panels with mildew/mold. In service/wait area, rock walls and wooden shelves/cabinets, including under sinks, were soiled. Vent hood stacks above dish machine were very soiled with large debris build-up, and cooking line vent filters were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Door on walk-in freezer had large ice accumulation and evaporator had condensation leak (ice build-up underneath). Small floor drain under eye wash station by dish machine was clogged...Physical facilities shall be kept in good repair...Unclog floor drain. Remove ice from freezer door and repair door, door frame and/or gasket to prevent air leaks, and repair leaking condensation leak.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Sofito tomato sauce in bag/walk-in cooler (thaw): 31F; Mashed potatoes/walk-in cooler (cooling/4:50): 101F; Mashed potatoes/walk-in cooler (cooling/5:29): 97F; Sweet potatoes/hot holding cabinet: 137-146F; Hot water sanitizing rinse/dishwasher rack: 159F...DISCUSSION: Please review proper handwashing procedures with all kitchen, cooks, and wait staff.
4-601.11 (A); Priority Foundation; A few metal containers found in the dish area and prep line stored as clean still had food debris/residue in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized. Improvement seen.
1.5
36.
4-204-112; Core; The chef base cooler under the grill and the newly acquired lowboy cooler at the saute station had no ambient air thermometers in them. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing. CDI: Thermometers were placed in these units.
0.0
43.
3-304.12; Core; One of the utensil dipper wells near the dessert station was off due to a leak and the utensils were sitting in standing, room temp water. During pauses in food preparation, utensils may be stored in water if that water is running or maintained at a temperature of at least 135F. Utensils were removed.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal & plastic containers were being stacked while wet in the dish area and the pantry line. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together. PIC said that a system is still being worked out to allow air drying.
1.0
47.
4-501.11; Core; One of the gaskets on the chef base cooler underneath the stove range doesn't seal properly and is allowing air to exchange. The door frame of the keg cooler walk-in is damaged/loose. Equipment shall be maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; Portions of the wall and some of the shelving/speed racks in the walk-in cooler have a buildup of residue. Light food debris is scattered along the freezer floor. The double door, lowboy cooler on the hot line has food residue on the inside of the door. Some of the shelving in dry storage has light debris buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris. Noticeable improvement in cleaning seen throughout.
6-301.11; Priority Foundation; The handwashing sink at the front of the line had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
0.0
16.
4-601.11 (A); Priority Foundation; Containers were found in the dish area and prep line stored as clean but still had food debris in them or had slight sticker residue on the outside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Containers sent back through dish.
1.5
16.
4-602.11; Core; The interior walls of the ice machines and the gaps between the lids/doors have slight residue buildup. The frequently used beverage gun at the bar had heavy residue buildup under the nozzle cap. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these items more frequently.
0.0
28.
7-204.11 ; Priority; Three buckets of sanitizer measured over 500 ppm of quaternary ammonium. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quat solutions). CDI: Employees were mixing some buckets by hand instead of using the dispenser. Solutions were diluted.
1.0
33.
3-501.15; Priority Foundation; Multiple 4 inch deep hotel pans of cooling pasta were covered and stacked together in the walk-in cooler. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Pasta was spread onto sheet trays and placed into speed racks to cool.
0.5
41.
3-304.14; Core; Sanitizer buckets were being stored on the floor at the hot line and in the prep area. One bucket measured below 150 ppm of quaternary ammonium in the pantry area. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). These solutions shall be free of food debris/visible soil and stored off of the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal & plastic containers were being stored stacked while wet in the dish area, the pantry line, and the prep area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
45.
4-903.11(A) and (C); Core; Some of the Single service articles around the facility were stored with the food-contact surfaces facing up and uncovered or on soiled surfaces. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Store these items covered or inverted on clean surfaces.
0.5
49.
4-601.11(B) and (C); Core; Various surfaces and pieces of equipment at the bar are building up residue. The shelving and racks in the walk-in coolers are soiled with residue buildup. The freezer floor contains food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris. Noticeable improvement in cleaning seen in the large walk-in cooler.
1.0
55.
6-501.12; Core; The walls and ceiling tiles near the dish machine are soiled from the steam rising out of the machine. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC is getting the machine serviced soon and will thoroughly clean the area afterwards.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-601.11 (A); Priority Foundation; A few metal pans were found with some food debris on/in them in the clean rack of the dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items were sent back through dish.
0.0
20.
3-501.14; Priority; Tomato salsa and rice cooling in the walk-in didn't drop a degree after a little over 1.5 hours. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Items were moved to the coldest part of the cooler.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal (& some plastic) containers were being stored stacked while wet in the dish area and the pantry line. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
47.
4-501.11; Core; A blue rolling cart used to hold containers of draining pasta has a crack in the middle of the top shelf. Equipment shall be maintained in good repair and condition. Replace this cart or render it smooth. Previously mentioned equipment has been repaired.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces on and in the equipment of the hot line have a buildup of food debris. The speed racks and walls of the walk-in cooler are soiled with residue buildup. The shelving of the dry storage area is collecting food debris and the bag-in-box holder is building up soda residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report and updated health policy e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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 Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 06/25/2020
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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 Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Inspection led by Sarah Black. Verification Required on December 14th, 2018. Follow-Up: 12/22/2018
*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.
*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.
Keep all dry goods sealed. *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. This will require action for your facility as you currently ARE NOT holding foods at 41 F consistently. Gave updated Employee Health Policy and Exclusion Decision Chart. WASH AVOCAODES AND REMOVE STICKERS PRIOR TO CUTTING THEM.
Investigated complaint received 7/12/15. Findings noted in Complaint Manager. Please note: wares stored in semi-open back dock area (newly cased unopened observed today) must be considered dirty when brought into establishment and must be washed, rinsed, sanitized before use.
Please note: hot water available, but slow at some sinks. This may be caused by cold water cross connecting with hot water pipes at places such as canwash areas and handwash sinks with lever valves at end of faucet arm. Recommend replacing check valves on these sinks or turning off water at hot and cold valves between uses to prevent this cross flow of water. All wares at back cage area shall be fully washed, rinsed, and sanitized before being brought into service. Transitional Permit NOE issued.
