| Date |
Date |
Inspection Type |
Violations |
Score |
| 2/2016 |
February 10, 2016 |
Routine Inspection |
3
|
96.0
|
- Code 45
- 4-501.11 Good Repair and Proper Adjustment-Equipment - C GASKETS ON 2 SMALLL COUNTER TOP REFRIGERATORS NEED REPLACING.
- Code 1
- 2-102.12 Certified Food Protection Manager - C MANAGER ON DUTY NOT CERTIFIED. MANAGER O
- Code 39
- 3-304.14 Wiping Cloths, Use Limitation - C DURING INSPECTION WET CLOTHS WHERE ON WORK TABLE. ALL WET CLOTHS MUST BE KEPT IN SANITIZING SOLUTION.
|
| 7/2015 |
July 8, 2015 |
Routine Inspection |
8
|
96.5
|
- Code 1
- 2-102.12 Certified Food Protection Manager -; Person in charge (PIC) failed to present adequate proof of Food Safety Manager education. Each establishment shall have a PIC present at all times that food is being handled. This or another (present) person with supervisory duties shall have passed an ANSI-approved Food Protection Manager test (such as ServSafe) and shall have the certificate available for review by the inspector. Several different certificates are now approved. Contact your inspector for more information. Food Employee food safety and alcohol safety classes typically do NOT meet this requirement. Item to be re-evaluated at next inspection.>
- Code 37
- 3-307.11 Miscellaneous Sources of Contamination - C Dipper well was turned up too high and was splashing surrounding counter near ice cream storage. Dipper well was turned down at the time of the inspection. Please keep at a pressure that does not cause splash, but allows utensils to remain clean.
- Code 38
- 2-402.11 Effectiveness-Hair Restraints - C Please ensure all employees wear an effective hair restraint such as a hair net or a ball cap while engaging in food preparation.
- Code 53
- 6-501.16 Drying Mops - C Please hang mops head down to drip dry to prevent contamination of the mop handle.
- Code 21
- 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Date marking looks great. However, there were multiple containers of lunch meat in the walk-in cooler being held for longer than the allowed 7 day hold time. The roast beef and ham from 6/30/15 and 7/1/15 respectively, were discarded. The turkey from 07/1/15 was stated to be brand new but a new sticker had not been attached. The date was re-labelled and corrected at the time of the inspection.
- Code 54
- 6-303.11 Intensity-Lighting - C The light in the walk-in cooler is burnt out and flickering oddly. Please replace bulb and repair.
- Code 47
- 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Small reach-in cooler under the dipper well, has mold and slime built up in the gasket. Please keep clean.
- Code 4
- 2-401.11 Eating, Drinking, or Using Tobacco - C Two employee beverages were observed on the chip storage rack, one uncovered, one in a can. Employee beverages are fine to have. However, they need to remain covered with a lid and stored in a manner to protect food and surfaces from contamination if spilled. Drink was discarded at the time of the inspection.
|
| 1/2015 |
January 23, 2015 |
Routine Inspection |
6
|
96.0
|
- Code 49
- 5-203.14 Backflow Prevention Device, When Required - Priority; Backflow Preventer; A backflow preventer rated for continuous pressure must be located on any water supply feeding ice machines and soda/tea/coffee dispensers. See educational handout provided .
- Code 53
- 6-501.16 Drying Mops - C Hang up mops to air dry with handle pointed upward, mophead facing downward.
6-501.113 Storing Maintenance Tools - C All brooms , squeegies etc need to be hung up to make mop sink accessible for use.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C 3 comp sink is leaking under side the firat and third vat. Have it repaired.
6-501.12 Cleaning, Frequency and Restrictions - C Clean the dirt build up around the floor drain under the 3 comp sink.
- Code 38
- l2-303.11 Prohibition-Jewelry - ; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry on their arms and hands.
- Code 41
- 3-304.12 In-Use Utensils, Between-Use Storage - Core; All in-use utensils shall be stored: in food with their handle above the top of the food; on a clean and protected surface; in running water of sufficient velocity to flush particulates to the drain; or in a container of water at least 135 degrees F. Do not use condiment cups to dispense food, such as the one observed in the slaw. Removed cup and provided a scoop with a long handle. Ice cream dipper well needs to have a steady flow of water , flowing into it. Water was shut off. Removed utensils and container for cleaning then set up with flowing water.
- Code 20
- 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Turkey 50F , chicken 58F on counter during rolling. Prep the deli meats quickly and in small batches to maintain a cold temperature. Slice meats then return to walkin for cooling. Then take small batches out such as splitting portions in half. Leave half in walkin cooler, take other half place container on ice bath while working. Return rolled meats to walkin as quick as possible . Remove second half batch from cooler, place on ice bath on counter, roll meats then return quickly to walkin cooler. Keep cold hold foods below 41F. On line the rolled meats were stacked too high. Do not stack above the pan dimple, (fill line). Removed top layer of rolled meats from line cooler and returned them to the walkin cooler.
- Code 1
- 2-102.12 Certified Food Protection Manager -; Person in charge (PIC) failed to present adequate proof of Food Safety Manager education. Each establishment shall have a PIC present at all times that food is being handled. This or another (present) person with supervisory duties shall have passed an ANSI-approved Food Protection Manager test (such as ServSafe) and shall have the certificate available for review by the inspector. Several different certificates are now approved. Contact your inspector for more information. Food Employee food safety and alcohol safety classes typically do NOT meet this requirement. Item to be re-evaluated at next inspection. Shift manager states she is SERV SAFE certified but certificate is not on site , provide certificate next inspection.
|
| 10/2014 |
October 16, 2014 |
Routine Inspection |
5
|
95.0
|
- Code 8
- 6-301.12 Hand Drying Provision - PF Handsink was not equipped with individual paper towels at start of inspection. PIC provided a roll of papertowels and stated the wrong ones were ordered and do not fit the dispenser. Keep papertowels at handwash sink. CDI
- Code 39
- 3-304.14 Wiping Cloths, Use Limitation - C several wiping cloths are setting on line handsink. Wiping cloths must be stored in a properly mixed sanitizer solution. CDI
- Code 1
- 2-102.12; Core; Person in charge (PIC) failed to present adequate proof of Food Safety Manager education. Each establishment shall have a PIC present at all times that food is being handled. This or another (present) person with supervisory duties shall have passed an ANSI-approved Food Protection Manager test (such as ServSafe) and shall have the certificate available for review by the inspector. Several different certificates are now approved. Contact your inspector for more information.
- Code 20
- 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding ; Priority; Potentially hazardous foods being cold held were not maintained at the required temperature. Hold at 45 Âż or below (41 Âżis best practice and will be required in 2019). Hummas was at 50F . Discarded hummas. Recommend relocating the hummas storage away from the grill heat to a colder part of the refrigerator such as the back. place the pickled items closer to the grill. Do not over fill the containers. removed uplayer of food and placed in pan in refrig below. Gyro need to lay flat in pan and not extend out of pan above refrigeration line. Gyro tips 50F . CDI as all other temps at 42F or lower.
- Code 49
- Back flow prevention needs to be assessed. 5-202.14 Backflow Prevention Device, Design Standard; Priority; Splitter with a shutoff observed downstream from an atmospheric vacuum breaker under pressure at can wash hose bibb, as part of a chemical dispenser installation. The backflow preventer, known as a vacuum breaker, located at the faucet, is not approved for installation of any shut-offs (which can cause continuous pressure) downstream from vacuum breaker. Shut off water at splitter only when chemical dispenser is in active use and water can flow freely into the dispenser. Otherwise keep splitter open on hose side to eliminate risk of continuous pressure damaging vacuum breaker. 49. 5-202.13; Priority; There shall be an air gap between the water supply inlet and the flood level rim of the plumbing fixture/equipment/nonfood equipment. 49. 5-203.14; Priority; Backflow Preventer; A backflow preventer rated for continuous pressure must be located on any water supply feeding ice machines and soda/tea/coffee dispensers.
|
| 7/2014 |
July 22, 2014 |
Routine Inspection |
10
|
95.5
|
- Code 38
- 2-402.11 Effectiveness-Hair Restraints - C Hair Restraints are required by all food handlers. Only two of five employees had any type of hair restraint on , a visor, which was not effective based on the hair style of the wearer of that visor. Use hair nets or baseball caps.
- Code 39
- 3-304.14 Wiping Cloths, Use Limitation - C Keep wiping clothes in a bucket of sanitizer solution when not in active use. Soiled cloth observed on counter top , send to dirty linen area.
- Code 53
- 6-501.113 Storing Maintenance Tools - C Organize can wash area to properly hang up maintenance tools, (mops, brooms, squeegies, dust pans) to make better use of this area.6-501.12 Cleaning, Frequency and Restrictions - C Floors were covered in food after lunch rush , but this was swept up when time allowed. (Compaint also stated : soiled floors. Sweep as time allows. Wash floors and detail clean nightly as these brand new floors are showing some buildup after just 3 months of operation.
- Code 36
- 6-501.111 Controlling Pests - PF Several flies are seen behind the counter in the food prep area. Contact exterminator to provide fly control methods.
- Code 4
- 2-401.11 Eating, Drinking, or Using Tobacco - C Open beverage of coke was observed on the prep counter. It was discarded. While employees are allowed to hydrate themselves. Employee beverages must have a lid and a straw and be stored away from food and items which can become contaminated.
- Code 2
- 2-103.11 (M) Person in Charge-Duties - PF2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P FDA form 1 -B was provided to document employee health policy agreement with each employee. Make as many copies as needed , have each employee sign form and hold in personnel file. A guidance document Employee Health and Personal Hygiene Handbook was provided to manager to bring items marked under #2 and #3 into compliance.,
- Code 26
- 7-201.11 Separation-Storage - P Observed spray bottle of spic and span cleaner on food prep counter next to turkey rolls being prepared. Stainless steel cleaner is stored next to disposable cups. Always store chemicals away from food and utensils. Preferably below these items. Relocate chemicals.
- Code 1
- This Inspection was compliant driven. Grade card was not posted from last inspection. Grade Card is required to remain posted. Food Code violations marked in this and future inspections can be accessed at http://ehs.ncpublichealth.com/rules.htm 2-102.12 Certified Food Protection Manager - C At least one person on every shift is required to be a certified food safety manager. Show documentation of having passed an ANSI certifed exam. ServSafe class info was provided. Online options also available.
- Code 3
- 2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P2-201.12 Exclusions and Restrictions - P2-201.13 Removal, Adjustment, or Retention of Exclusions and Restrictions - P The above mentioned guidance document "Employee Health and Personal Hygiene Handbook" Is to be used to bring items marked here into compliance.
- Code 20
- 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Turkey being prepped on counter top was left unattended at 54-66F. Maintain cold food temperatures below 41F. Discussed with returning employee to prepare small batches of rolled meats and return quickly to the walkin cooler. This can be accomplished by separating bulk sliced meats into small working container which is stored on ice while on counter top , the bulk container is returned to the walkin. Roll the meats in wax paper , date mark and return to the walkin before bringing out additional sliced meats. On flip top refrigerators do not portion rolled meats above the fill line of the pan . It does not hold temperature below 41F when piled too high. Separate and put half into lower refrigeration as back up.
|
| 4/2014 |
April 16, 2014 |
Routine Inspection |
5
|
97.5
|
- Code 20
- 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain cold holding potentially hazardous foods (TCS foods) below 41F . Do not fill above the dimple in the pan. Many TCS foods were mounded above the pan fill line and not benefitting by the refrigerated air circulation. Temperature were creeping up to 45F . Split portions into two separate pans, store back up in interior of refrig or in walkin cooler.
- Code 26
- 7-301.11 Separation-Storage and Display, Stock and Retail Sale - P Observed uncapped stainless steel cleaner stored directly next to uncovered single service cups. Relocated stainless steel spray to chemical storage shelf in rear of kitchen. Toxic materials shall be stored ...so they cannot contaminate Food, equipment, utensils, linens and single service and single use articles.
- Code 45
- 4-501.12 Cutting Surfaces - C Cutting boards have numerous deep knife grooves and are in need of resurfacing or replacing.
- Code 54
- 6-303.11 Intensity-Lighting - C Lighting in dim in bathroom. Check fixture balace and / or change light bulb. At least 20 foot candles of light is required at 30 inches above the floor.
- Code 43
- 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service cups in the plastic sleeves to prevent contamination.
|
| 3/2014 |
March 25, 2014 |
Permit |
|
|
