Observation:
There is not a person in charge that is a certified food manager during all hours of operation.
2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
16.
Observation: The interior section of the ice machine has accumulation of debris. Eliminate this debris and increase cleaning frequency of this equipment.
4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
28.
Observation: A working container of chemical cleaner was not labeled. CDI: The operator corrected this during inspection.
7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
0.0
36.
Observation: The smoothie refrigerators, sandwich prep refrigerator do not have working thermometers to monitor temperatures of equipment. The thermometer in the smoothie 3 door prep refrigerator was placed in the back of the unit. A thermometer should be located in the warmest part of the unit which is front and top of the refrigerator.
4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE Core;
0.0
37.
Observation: The baked items, hummus in the grab and go refrigerators do not contain labels of ingredients or allergens as required: Follow up verification for correction by August 16, 2024.
3-602.11; A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
(B) Label information shall include:
(1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD;
(3) An accurate declaration of the quantity of contents;
(4) The name and place of business of the manufacturer, packer, or distributor; and
(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf
1.0
38.
Observation: The rear entrance door is gapped at the bottom and corner. The door is not sealed and has shifted. Ensure that all doors are sealed to prevent entrance of insects and/or vermin.
6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
45.
Observation: The single service items stored on the shelving next to hand sink are exposed to splash. Splash guards are not installed on the hand sink.
4-903.12; Core; SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (8) Under other sources of contamination.
0.0
47.
Observation: The cutting boards at the front service area are heavily scored and no longer cleanable. Ensure that all cutting surfaces are smooth, sealed and easily cleanable. Resurface or replace cutting boards.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
47.
Observation: The walk in refrigerator is unable to maintain 41F or below. Observed at 58F and than 2o minutes after at 50F. Currently only uncut fruit is being stored in refrigerator. Advised no storage of TCS temperature control safety) foods can be stored in walk in unless able to maintain temperature.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: The cardboard shelving liners are not sealed/easily cleanable. Replace these with a cleanable material or eliminate use.
4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
0.0
51.
Observation: The spray wand on the 3 compartment sink is fallen down below the flood rim level of sink. This shall be corrected immediately. Follow up inspection by August 9, 2024 for repair of spray wand hose.
5-202.13; Priority; An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or non FOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P
1.0
56.
Observation: there is not ventilation installed or in place for the flat top grill that was installed to fry cooked meats and eggs. A ventilation system must be installed for this equipment or removed from service. Only a panini machine is approved for use for heating food products.
6-304.11; Core; When necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
0.0
General Comments
General Comment: The flat top grill is not approved for use under current issued permit. A ventilation hood system is needed for frying and use of this equipment within the space. Submit a corrective action plan for removal of equipment, installation of ventilation as required and update of menu. Consider alternative equipment where ventilation is not needed for heating foods. Changes cannot be made to menu, processes or floor plan without approval of department. Follow-Up: 08/09/2024
2-102.12 (A); Core; During the time of inspection, there was not ServeSafe certified person on staff. PIC's ServeSafe expired in 2022. The person-in-charge shall be a certified food protection manager. Please ensure there is a person with a food protection manager certification on site during all times of operation.
1.0
16.
4-602.11; Priority; Meat slicer with food reissued build-up on the blade guard. When asked, PIC stated that slicer has not been used since yesterday. Equipment food-contact surfaces shall be cleaned thoroughly throughout the day, at least every 4-hour when in contact with potentially hazardous foods. CDI: Slicer disassembled for a detailed cleaning.
1.5
16.
4-601.11 (A); Priority Foundation; Minor sticky residue left on dishes stored as clean over three-compartment sink. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
0.0
23.
3-501.18; Priority; Several food items mistakenly dated 1/5 instead of 2/5. No points deducted. CDI: Dates corrected.
0.0
39.
3-305.11; Core; Several boxed of produce stored on the floor in back storage room. Food shall be protected from contamination by storing the food at least 6-inches above the floor. CDI: Boxes moved.
1.0
41.
3-304.14; Core; Several wet wiping clothes stored in prep sink basin. Cloths in use for wiping food surfaces shall be kept inside a container of sanitizer between uses. CDI: Cloths moved to sanitizer.
0.0
45.
4-903.11(A) and (C); Core; Several boxes of single-use container stored on the floor in back room and hallway storage. Single-service items shall be stored in a clean, dry location at least 6-inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Significant ice-building inside glass chest freezer in back room. Nonfood-contact surfaces shall be kept free of an accumulation of dust, or other debris. Please have freezer defrosted.
2-102.12 (A); Core; During the time of inspection, there was not ServeSafe certified person on staff. The person-in-charge shall be a certified food protection manager.
1.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS food items inside back flip-top cooler holding above 41F (see above chart). TCS food shall be maintained at 41F or below. CDI: Cooler adjusted down and items stored in cooler over 45F were discarded by pic. Eggs moved to rapid cool.
3.0
47.
4-501.11; Core; Gaskets appear to be loose/warped on reach-in cooler. Equipment shall be maintained in a state of good repair.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several small side containers of pasta salad and potato salad inside flip top cooler holding above 41F (see above chart). Several TCS foods inside flip top and reach-in portion of cooler. Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Cooler adjusted down and returning to temperature. EHE strongly suggests keeping flip top lid closed as frequently as possible.
1.5
28.
7-201.11; Priority; Stick of incense being burned under shelving directly above food prep sink. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-use items. CDI: PIC discarded incense sticks.
1.0
33.
3-501.15; Priority Foundation; Large lidded container of sliced tomatoes cooling inside reach-in portion of struggling prep cooler. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods. CDI: EHS provided cooling education.
0.5
41.
3-304.14; Core; Wiping cloths stored in a container of sanitizer reading at 0ppml. Wiping cloths shall be held between uses in a container of chemical sanitizer at the correct concentration.
0.0
47.
4-501.11; Core; Gaskets on front make line reach-in coolers are torn and collecting debris. Minor rust starting on shelving racks inside cooler units. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on gaskets and inside cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of debris.
*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: 08/06/2020
*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.
