3-101.11; Priority; Two containers of strawberries had white growth. Food shall be safe, unadulterated, and honestly presented. Containers were voluntarily discarded by PIC.
0.0
16.
4-602.11; Priority; Slicer, used the night prior, was soiled with food debris along blade and guard. Food-contact surfaces and utensils shall be cleaned throughout the day, within every four hours. CDI: Slicer was cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Deli meats and cheeses in salad flip top units had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Deli meats and cheese were portioned out of container and moved to walk in cooler to cool to 41F. Cheese removed from cold holding was voluntarily discarded by PIC. Avoid overfilling containers in flip top units. Keep lids down when not in use.
3.0
44.
4-901.11; Core; Employee was towel drying containers and utensils. After cleaning and sanitizing, utensils and equipment shall be air dried. Allow all equipment to air dry and avoid towel drying equipment, except for polishing after air drying has occurred.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16(A)(1) ; Priority; Sausage on steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Sausages were placed on flat top to be reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Deli meats and cheeses in salad flip top units had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Deli meats were portioned out of container and moved to walk in cooler to cool to 41F. Avoid overfilling containers in flip top units. Keep lids down when not in use.
1.5
47.
4-501.11; Core; Flat top make line unit gaskets were loose and allowed airflow into the lower compartments. Equipment shall be maintained in a state of good repair. Repair gaskets.
0.0
55.
6-501.11; Core; Flooring near make line unit had air bubbles below it and was in disrepair. Physical facilities shall be maintained in a state of good repair. Repair flooring.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Deli meats in salad flip top had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Deli meats were portioned out of container and moved to walk in cooler to cool to 41F. Avoid overfilling containers in flip top units.
1.5
36.
4-204-112; Core; Ambient air temperature thermometer was absent in flat top prep cooler. Ambient air temperature temperature measuring devices shall located to measure the air temperature in the warmest part of the refrigerated unit. Add thermometer.
0.0
39.
3-305.11; Core; Handwashing sink nearest to grill flat top did not have a splash guard and water was splashed onto adjacent food prep table during use. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Add splash guard or move prep table.
0.0
53.
5-501.17; Core; Women's restroom did not have a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacle.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
