|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Disclosure shall identify the animal-derived food by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
When questioned about what menu items may be served undercooked if requested by a consumer, the PIC stated that they offer eggs undercooked if requested. When reviewing the menu for proper consumer advisory requirements, the consumer advisory footnote was found to be properly worded with both a Reminder and a Disclosure and was asterisked (*), but the applicable food items (Eggs) on the menu were not found to also have an asterisk (*) beside them to show the connection. Therefore, do not offer any eggs undercooked until the required asterisk is applied to each applicable menu item to connect it to the consumer advisory footnote. This must be corrected within 10 days from today's date, so by no later than 4/18/2026. Call Mrs. Dana Cavenaugh at (910)253-1721 and request a revisit by this department before that date in order to verify that the matter has been resolved. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta (C ).
Two containers of some seasoning and a squirt bottle of water used at the grill for food prep were found stored unlabeled next to the grill. Label all such containers per their contents. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
The door gaskets on both door of the BISON 2 door upright reach-in cooler in the bagel prep station (Serial # 6907 1724 2012 0217) are starting to tear and will soon need to be replaced. Replace torn door gaskets on that cooler. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
When asked for the sanitizer test strips used to check the QAC sanitizers stored in spray bottles, the employee retrieved a bottle of QAC pH test strips rather than sanitizer concentration test strips. When asked if they were the strips used to check the sanitizer concentration, the answer was "Yes". When the PIC was asked to demonstrate the strips, the color change was very similar to that of the sanitizer concentration test strips, as was the color chart on the container. It was then pointed out that the strips in hand were actually only for use of checking pH levels. The PIC then found a bag of approved QAC sanitizer concentration test strips for use that were stored in the same container as the pH strips. The PIC was advised to remove the pH test strips from the container which was used to hold the sanitizer concentration test strips to prevent confusion. CDI by PIC removing those pH strips from the kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles (FC) 30 inches above floor surface in all food prep and food handling areas.
Today light intensity was measured and found to be reduced in the following locations: Light intensity only 39 FC over food prep table to left of meat pep sink. Adjust lighting as needed in that area. NOTE: Lighting has been improved in bagel prep station since last inspection. |