2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
15.
3-302.11; Priority; Raw beef and raw shell eggs stored over ready-to-eat produce inside reach-in refrigerator. Foods shall be protected from cross contamination by storing raw animal foods based on final cook temperature, with ready-to-eat foods on top of raw animal foods. CDI: Items rearranged; REHS referred staff back to the storage order sticker on unit for guidance.
1.5
56.
6-501.110; Core; Employee bag stored on dry storage items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
28.
7-204.11 ; Priority; Chlorine sanitizer over 200ppm in 3 comp sink. Chlorine sanitizer shall be maintained at correct concentration 50-100ppm. CDI: Corrected to 100ppm.
0.0
47.
4-501.12; Core; Heavily scored cutting boards. Cutting boards shall be maintained in good repair. Resurface or replace cutting boards.
0.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
16.
4-601.11 (A); Priority Foundation; Dishes look alot better but there are still a few metal containers with sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area to rewash. Repeat.
1.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal and plastic containers stored clean have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area to rewash. Repeat.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Food items inside refrigerator unit close to dry storage 44-45F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: REHS discussed cooling methods with PIC.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
15.
3-302.11; Priority; Raw chicken stored over raw beef and eggs stored over cooked foods inside refrigerators. Store foods based on final cook temps. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal and plastic containers stored clean have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area to rewash. Repeat.
3.0
47.
4-501.11; Core; Dish machine leaking water onto floor. Equipment shall be maintained in good repair. Repeat.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
16.
4-601.11 (A); Priority Foundation; Several metal and plastic containers stored clean have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area to rewash. Repeat.
1.5
41.
3-304.14; Core; Sanitizer 0ppm. Maintain sanitizer at correct concentration.
0.0
47.
4-501.11; Core; Dish machine leaking water onto floor. Equipment shall be maintained in good repair. Repeat.
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.
1.0
5.
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: REHS provided clean up plan.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal and plastic containers stored clean have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area to rewash.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cooked beef stored inside refrigerator at 45F. Beef was cooked last night and placed directly into refrigerator in deep container. CDI: REHS discussed cooling methods with PIC. Repeat.
1.5
33.
3-501.15; Priority Foundation; Cooked beef and collards cooling in deep containers. Cooling shall be accomplished by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
CDI: REHS discussed cooling methods and provided cooling log to PIC and items were placed in smaller containers.
0.5
38.
6-501.111; Core; One roach found around dish machine. The PREMISES shall be maintained free of insects, rodents, and other pests. Seek more aggressive controls.
1.0
47.
4-501.11; Core; Dish machine leaking water onto floor. Equipment shall be maintained in good repair. Repeat.
0.5
48.
4-501.19; Priority Foundation; Employee observed washing dishes in 97F water. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI: Wash water corrected to 110F.
0.0
55.
6-501.11; Core; Caulk at kitchen hand sink is cracked and needs to be re-caulked. Physical facilities shall be maintained in good repair. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Grade Card covered upon arrival for inspection. Grade card moved over today away from paper towel dispenser being used as shelf.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by July 23, 2020 to verify hot water at the bar handwashing sink has been corrected. [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. Follow-Up: 12/22/2019
