4-601.11 (A); Priority Foundation; Metal containers stored clean had greasy residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
55.
6-501.11; Core; Floors, walls and ceilings throughout establishment are peeling paint, chipped or stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
2-201.11 (A), (B), (C), and (E); Priority; PIC unable to locate an employee health policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- guidance information provided.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Salads and boiled eggs in the reach-in cooler were holding above 41F. TCS foods being held cold shall be maintained at 41F or less. CDI- food items were cooled down by moving to the walk-in cooler.
1.5
33.
3-501.15; Core; Turkey sausage and pureed sausage leftover from breakfast and cooling down were tightly wrapped in plastic. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler has some residue accumulation present and is in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Plan provided.
0.0
16.
4-703.11; Priority; Chlorine dish machine sanitizer 0ppm. Maintain sanitizer at correct concentration. CDI: Using quat 3 comp and maintenance called Ecolab prior to REHS departure. Repeat.
3.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored clean had greasy residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area.
0.0
41.
3-304.14; Core; Sanitizer in buckets 0ppm. Maintain sanitizer at correct concentration.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
55.
6-501.11; Core; Floors, walls and ceilings throughout establishment are peeling paint, chipped or stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
*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.
mop sink does not have vacuum breaker on it but there is not a hose attached to it. maintenance manager will call the City of Raleigh and ask for a plumbing inspector to see if they need a vacuum breaker or not. The can wash faucet outside that does have a hose attached to it has a vacuum breaker.
