4-501.14; Core; Three compartment sink drainboards and rinse sink soiled with residue buildup. The compartments of sinks, basins, drainboards or other receptacles used for washing and rising equipment, utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination. Clean three compartment sink before next use.
5-205.11; Priority Foundation; Equipment stored directly in front of handwashing sink, therefore it is unaccessible for handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employees. Corrected During Inspection - PIC removed equipment making handwashing sink accessible
5-205.15; Core; Pipes underneath three compartment sinks are leaking underneath both the wash compartment and sanitizing compartment. Plumbing shall be maintained in a state of good repair. Advised PIC to have pipes resealed to eliminate leak and standing water.
4-203.12; Priority Foundation; The electronic ambient air thermometers on the display case coolers are not functioning properly/ no longer reading temp. Discussed having technician come out and assess ambient air thermometers to ensure air temp are within appropriate range for cold holding.
0.0
56.
6-501.14; Core; Noted an accumulation of dust build up coating the fan guards located above the central prep table area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
*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.
*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.
*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.
**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.
The auger in the grinder had some build up and it needed to be more thoroughly cleaned. (It is soaking in the sink now.)
1.5
35.
There are bags of foam trays on the floor in the stock area just out the market door. Store the trays on a shelf, rack or table at least 6 inches above the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was a bug zapper hanging on the wall over the desk, it was not plugged in and not in use. Bug zappers are not allowed in food prep areas because bug parts can be blasted out as much as 15 feet from the zapper. Only sticky traps are allowed in food prep areas. (The meat man removed it from the wall and took it out.)
0.0
11.
There was some build up in the grinder. (It was cleaned.)
1.5
30.
You need a proper storage container for the dirty coats.
0.5
49.
Documentation of approved training - 2 point credit awarded.
