6-301.12; Priority Foundation; Paper towels were not provided in back prep area. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towels at time of inspection.
1.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not properly labeled. Working containers used for storing poisionous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC immediately removed the item for labeling.
0.0
33.
3-501.15; Priority Foundation; Three large pans of cooked potatoes observed cooling in the walk in cooler with lids on top, which does not allow adequate air flow for rapid cooling. Cooling shall be achieved by loosely covering or uncovering the product, if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Corrected During inspection - Product was between 65-72 F after less than 2 hours. PIC immediately uncovered the products to ensure quicker cooling.
0.5
54.
5-501.115; Core; Dumpster enclosure has litter and trash build up on ground. Enclosures for refuse shall be maintained free ot unnecessary items and kept clean.
0.5
54.
5-501.114; Core; Drain plug missing from cardboard dumpster in outside enclosure. Drains in receptacles shall have drain plugs in place.
5-205.11; Priority Foundation; Large plastic container being stored in basin of handwashing sink during servive. Push cart stored in front of same handwashing sink. Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - plastic container was removed and push cart was removed from in front of handwashing sink during inspection. Discussed this with PIC to ensure handwashing sinks are always available and not blocked.
1.0
42.
3-302.15; Core; Avocados in make unit at prep line still have stickers in tact. Before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Corrected During Inspection - PIC removed items from make unit to further wash prior to use
1.0
54.
5-501.114; Core; Drain plug missing from cardboard dumpster in outside enclosure. Drains in receptacles shall have drain plugs in place.
0.0
54.
5-501.115; Core; Dumpster enclosure has litter and trash build up on ground. Enclosures for refuse shall be maintained free ot unnecessary items and kept clean.
3-302.15; Core; Avocados and tomatoes in make unit at prep line still have stickers in tact. Before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Corrected During Inspection - PIC removed items from make unit to further wash prior to use
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet on back storage shelf. Equipment shall be stored in a self draining position that allow for air drying.
0.5
56.
6-202.12; Core; Hood filters are currently not installed in the system, as they have been removed for cleaning.
3-501.15; Priority Foundation; Multiple containers of cooked potatoes in walk in cooler observed stacked on top of one another, which does not allow adequate air flow for rapid cooling. Foods shall be cooled by arranging the product to allow maximum heat transfer through the container walls. Corrected During Inspection - PIC rearranged the items so they are no longer stacked. REPEAT
1.0
41.
3-304.14; Core; Quaternary ammonia sanitizer buckets are registering at 0 ppm. Wiping cloths shall be stored in sanitizer solution at the appropriate concentration when not in use.
0.5
42.
3-302.15; Core; Avocados in make unit at prep line still have stickers in tact. Before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Corrected During Inspection - PIC removed items from make unit to further wash prior to use.
0.0
56.
6-403.11; Core; Employee drinks stored on prep surface at entrance of kitchen upon arrival for inspection. Employees shall eat and drink only in designated areas and those items shall be located so that food, equipment, linens, etc. are protected from contamination.
3-501.18; Priority; Time/temperature control/ready to eat foods observed that exceeds the 7 day shelf life (fireroasted tomatoes 10/16 discard date, sliced turkey prep date 10/12). Baked apples were observed without a date mark to indicate when it was opened or prepared. TCS/RTE food items shall be dated to indicate when they were prepared or opened and discarded after 7 days. Corrected During Inspection - PIC voluntarily discarded these items.
1.5
33.
3-501.15; Priority Foundation; Multiple containers of cooked potatoes in walk in cooler observed stacked on top of one another, which does not allow adequate air flow for rapid cooling. Foods shall be cooled by arranging the product to allow maximum heat transfer through the container walls. Corrected During Inspection - PIC rearranged the items so they are no longer stacked.
0.5
45.
4-903.11(A) and (C); Core; Single use items not stored 6 inches off of floor in back storage area. Coffee filters are not stored protected at front server area. Single service items shall be stored where they are not exposed to splash, dust or other contaminates and at least 6 inches off of floor.
2-303.11; Core; Upon arrival observed one of the make line cooks donning a bracelet. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
0.5
54.
5-501.113; Core; The sliding doors to the outside dumpster unit were found left opened. Ensure sliding doors are kept closed in between use to avoid the attraction of pests.
0.0
54.
5-501.114; Core; Noted drain plug missing from outside dumpster unit during time of inspection. Instructed PIC to contact the City and request drain plug be replaced.
*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.
