|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed baking area hand wash out of service at time of inspection. PIC stated that plumbing work had been scheduled for the handsink. A verification will occur no later than 01/29/2023.
6-301.14 Post a handwash sign at each handsink. Observed ware washing handsink without proper signage. EHS provided signage to the establishment. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed egg and milk wash bin at the chicken breading station without effective time labeling. CDI - PIC printed and attached time sticker indicating four hour removal time.
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed almond milk, milk, and heavy cream wash bin at the jam bar station without effective time labeling. CDI - PIC printed and attached three (3) time stickers indicating six hour removal time. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed in place consumer advisory with effective asterisked reminder. Disclosure includes menu denotations (i.e. ‘Eggs cooked your way’, ‘sunny side up egg’, etc.). One menu item (‘The Old School’) indicates eggs cooked ‘your way’ but does not asterisk to the Reminder statement.
A verification will occur no later than 0/1/29/2023 |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored damp atop the hot bar. CDI - PIC prepared bucket of properly concentrated sanitizer and placed in use wiping cloth into the sanitizer bucket. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five (5) wet stacked plastic cambro containers stored at the drying rack. CDI - Wet stacked items were separated out and allowed to air dry effectively. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed veggie slicer with multiple broken blades and set in corrosion in the press stored as clean on dish shelving. CDI - PIC removed veggie slicer from service. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food soil and label residue accumulation on the non food contact portions of approximately five (5) plastic cambro containers stored as clean. CDI - Containers were rotated to the warewashing area for effective cleaning and sanitizing. |