4-502.11(B); Priority Foundation; Metal stem thermometer is reading 36F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. The metal stem thermometer was adjusted to 32F in ice water once REHS spoke to PIC.
3-302.11; Priority; Raw hamburger is next to fish and above pork chops in the walk-in cooler. Store food according to final cook temperatures. The above food was re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Hamburger is 49F and salmon is 45F in the grill prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed in other refrigeration units that are 41F and below.
2-301.15; Priority Foundation; An employee washed her hands in the prep sink. Wash hand in the hand sink only. REHS spoke to PIC and then this employee washed her hands at the hand sink.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Milk is 55F in the upright refrigeration unit. Eggs are 43-44F in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when being held cold. The milk was placed in the walk-in cooler and the eggs were placed on ice.
1.5
35.
3-501.13 ; Priority Foundation; Beef roast is thawing in the prep area. Thaw TCS food under cool running water, in refrigeration units or in the microwave as part of the cooking process. The roast was placed in a refrigeration unit.
0.5
36.
4-302.12; Priority Foundation; No refrigeration thermometers in the grill drawer refrigeration unit and in the grill prep refrigeration unit. Refrigeration thermometers shall be readily accessible. A follow-up will be conducted by REHS by September 29th.
0.5
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Food service employees shall wear hair restrains such as a hat, visor or hair net.
0.0
41.
3-304.14; Core; A wiping cloth bucket has less than 200ppm of quaternary ammonium. Wiping cloths shall be held in sanitizer mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). The sanitizer was remixed to the correct concentration.
6-301.14; Core; Employee bathroom lacks hand wash signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Provide signage. No points taken today.
0.0
13.
3-101.11; Priority; Diced tomato in the reach-in cooler by the grill was observed souring with a white microbial residue. Food shall be safe and unadulterated. CDI- tomato discarded. Tomato was date marked 6/8. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several commercially made salad dressings with labels indicating they are to be kept refrigerated after opening or perishable if not kept refrigerated were observed holding in a cooler with an ambient temperature of 58F. Dressings measured the same temperature. TCS foods shall maintain a cold hold temp of 41F or less. CDI- items discarded. Full points may be taken for repeat violations in the future. A technician was called to assess this cooler. Do not store items needing refrigeration in this unit until repaired.
1.5
23.
3-501.18; Priority; Cut turkey date marked 6/2, cut ham date marked 6/2 and 6/5 and commercially made chicken salad with a use by date of 6/8 were observed in refrigeration units today. Macaroni salad with a use by date of 5/30 was also observed. Abide by manufacturer's use by dates. Once opened, packages of deli meats shall be used within 7 days. All TCS foods shall be discarded after 7 days. The date of preparation shall count as day 1. CDI- all items discarded.
3.0
49.
4-601.11(B) and (C); Core; The walk-in fan covers have residue accumulation. The hot holding unit has old food residue and debris on the inside. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
4-601.11 (A); Priority Foundation; Dishes have improved but some plastic containers stored clean still have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
16.
4-703.11; Priority; S&S quat sanitizer 0ppm. Maintain sanitizer at correct concentration. CDI: PIC called maintenance prior to REHS departure and will use dish machine until fixed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items on make line/drawers 49-54F (see list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
23.
3-501.18; Priority; One container of potato salad inside walk in past 7 day date marking. TCS foods shall be discarded when they exceed 7 days. CDI: Potato salad. Repeat.
0.0
41.
3-304.14; Core; Wet cloths on tables and sanitizer weak. Wet cloths shall be stored in sanitizer buckets at correct concentration when not in use.
0.5
44.
4-903.11(A), (B) and (D); Core; Several plates and bowls stored throughout are stored with food contact surfaces exposed to ceilings. Utensils shall be stored covered or inverted. Repeat.
2-301.14; Priority; Employee observed handling soiled utensils and then proceeding to put up clean dishes with same soiled gloved. Employees shall wash hands after handling soiled equipment and utensils. CDI: Employee washed hands.
2.0
10.
6-301.12; Priority Foundation; No paper towels at handsink in bar area. Hand-sinks must have a hand drying method provided. CDI: Paper towels provided. Repeat.
2.0
16.
4-601.11 (A); Priority Foundation; Plates and some metal containers stored clean had food debris and sticker residue on them. Utensils being washed in dish machine that is not sanitizing. Food contact surfaces shall be clean to sight and touch. REHS will return Tuesday October 4,2022 to verify. Verfication Required. Repeat.
3.0
16.
4-703.11; Priority; High temp dish machine not reaching correct temp for sanitizing. PIC stated a new part was ordered for this machine but was unsure if temp was affected or not (testing devices are not being used). Bar dish machine not sanitizing properly. Maintain sanitizer at correct concentration. REHS will return Tuesday October 4,2022 to verify. Verification Required.
0.0
23.
3-501.17; Priority; Pork belly and chicken inside walk in not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items prepared previous day were date marked.
1.5
23.
3-501.18; Priority; Rice, chow chow and noodles inside walk in were date marked past 7 days. TCS foods shall be discarded when date is exceeded. CDI: Items discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Several plates and bowls stored throughout are stored with food contact surfaces exposed to ceilings. Dishes are being stacked wet as well. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
48.
4-501.18; Core; Debris floating in sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
0.5
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
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially shelves, drawer coolers, make lines, outsides of equipment, trash cans and hand sinks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; Pipe leaking under rinse sink at 3 comp. Plumbing system shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls throughout establishment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-401.11; Core; Personal in use Thermo cups were sitting on prep counters. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of food, utensils or equipment. CDI- Thermo cups moved. Repeat.
0.5
10.
6-301.12; Priority Foundation; Three kitchen hand-sinks needed hand-towels. Hand-sinks must have a hand drying method provided. CDI: Paper towels provided. Repeat.
2.0
16.
4-601.11 (A); Priority Foundation; Plates and some metal containers stored clean had food debris on them. Food contact surfaces shall be clean to sight ant touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
39.
3-305.11; Core; The walk-in freezer is full to capacity and some foods are stored on the floor. Foods stored on floor in dry storage as well. Please order less product or clear out foods that are not being served. FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT. Repeat.
2.0
41.
3-304.14; Core; Wet cloths on tables. Wet cloths shall be stored in sanitizer buckets when not in use.
0.5
44.
4-903.11(A), (B) and (D); Core; Several plates and bowls stored throughout are stored with food contact surfaces exposed to ceilings. Dishes are being stacked wet as well. Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
2-103.11 (A) - (P); Priority Foundation; Food today was delivered with no temperature check, sausage sitting at room temperature, bbq and oatmeal cooling for hours with no stirring, hand-sink needed towels and the bar dishmachine is not sanitizing. These are all things that the person in charge must make sure are monitored and correct. CDI- Each of these items were given attention for correction.
1.0
5.
2-501.11; Priority Foundation; No Plan. CDI-Plan and poster given to the PIC.
0.0
6.
2-401.11; Core; Personal in use Thermo cup was sitting on the prep counter. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of food, utensils or equipment. CDI- Thermo cup moved. No Point deduction.
0.0
10.
6-301.12; Priority Foundation; Two kitchen hand-sinks needed hand-towels. Hand-sinks must have a hand drying method provided. CDI- Hand towels provided.
1.0
16.
4-601.11 (A); Priority Foundation; Meat slicer had veggie residue from the night before. Please clean slicing equipment frequently and soon after use. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI- Education given to PIC.
0.0
16.
4-501.114; Priority; Bar dish machine is not sanitizing. Has a chlorinator. 0ppm showing on the test strip. Please wash all utensils in the kitchen until the machine is repaired. VR- Inspector will return to check for a properly sanitizing bar dish machine or all utensils continue to be washed in the kitchen.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked Link sausage sitting above the stove at 87F degrees. This product must be held cold 41F degrees or less, hot 135F degrees or hotter, or kept on 4 hour time then discarded. CDI- Discarded product and education given to PIC.
1.5
23.
3-501.18; Priority; Large container of cooked oatmeal had a date mark of 11/21/21. The product was stored in the refrigerator. Should have been discarded on 11/27/21. Date marking in general looked good today! CDI- Oatmeal discarded.
0.0
28.
7-201.11; Priority; Butane lighter was stored on the front counter touching food items. Two can of stainless cleaner were on shelves were food and equipment are stored. Please keep these items in designated locations. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Each item relocated.
1.0
33.
3-501.15; The oatmeal and bbq cooling in a ice bath was not stirred for hours. Stirring the FOOD in a container placed in an ice water bath must be done frequently for faster cooling; Pf CDI- Education given to the PIC and product was stirred.
0.0
39.
3-305.11; Core; The walk-in freezer is full to capacity and some foods are stored on the floor. Please order less product or clear out foods that are not being served. FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT. R- Mentioned on the past inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Throughout the facility, dish room and in the rear hallway, plates stored as clean are stored food contact surfaces up/unprotected. Work on inverting clean utensils to protect the food contact surfaces.
0.5
45.
4-903.11(A) and (C); Core; In the rear hallway, coffee filters were stored unprotected. Filters are considered single service and must be protected when stored. Keep in the plastic sleeve or a covered container. No point deduction.
0.0
49.
4-602.13; Core; The vats of each hand-sink and prep sink needs cleaning. All have a soiled brown residue build-up. All the kitchen trash cans need cleaning. The outsides of the cans are heavily soiled. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
General Comments
Follow-Up: 12/09/2021 Inspection observed by Jennifer Moore, REHS Regional Specialist
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify Consumer Advisory markings to undercooked/cook-to-order foods have been corrected. VR- VERIFICATION REQUIRED. REHS will return by Tue. July 26, 2021 to verify the prep unit across from grill and the tall reach-in service unit are maintaining TCS foods at the required 41F and less. VR-VERIFICATION REQUIRED. REHS will return by Tuesday, July 26, 2021 to verify sanitizing rinse at Hi-temp dish machine reaches at least 160F at the dishes as required. Follow-Up: 08/02/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. Text pic of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days. VR-VERIFICATION REQUIRED. REHS will return by June 28, 2021 to verify sanitizer concentration at bar dish machine has been corrected. Use kitchen facilities for cleaning dishes until bar machine repaired. VR-VERIFICATION REQUIRED. REHS will return by June 28, 2021 to verify sanitizing rinse at Hi-temp dish machine reaching at least 160F at the dishes as required. Follow-Up: 07/05/2021
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. VR-VERIFICATION REQUIRED. REHS will return by March 3, 2021 to verify sanitizer concentration at bar dish machine has been corrected. VR-VERIFICATION REQUIRED. REHS will return by March 3, 2021 to verify menu Consumer Advisory asterisk has been added. Follow-Up: 03/08/2021
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.
*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.
Please continue to monitor the bar dishwasher sanitizer, hand-sink water temperatures and protection of food in the dry storage room. No food prep was being performed during my visit.
