Score: 81.5



# Comments Points 1. 2-103.11 (A) - (L); Priority Foundation; PERSON IN CHARGE DUTIES are not being addressed. Chicken Nuggets are actively being under-cooked and temperature is not being monitored. No knowledge of required safe cooking temperature. Cooked Chicken is stored on top of raw uncovered hamburger patties and raw meat is stored above prepared quesadillas in the walk-in cooler. 2.0 4. 2-401.11; Employee Can of Red Bull is stored inside the cut ONIONS inside the top of the make-line refrigerator. Uncovered filled beverage cup is stored on the shelf directly above the flour tortillas that are being prepared. Another employee beverage is stored on the steam table with hot foods and an employee bottled beverage is on the ice machine. Employee eating and drinking needs to be conducted in a manner that keeps food served to customers and clean surfaces protected. 2.0 8. 5-202.12; Priority Foundation; NO HOT WATER available at the handwashing sinks. Water is 72 degrees F (dropped to 71F after several minutes). 100F water is required for handwashing. 2.0 8. 5-205.11; Priority Foundation; HANDWASHING SINK is BLOCKED by Storage. Handwashing Sink likely needs to be RELOCATED since the corner is used for iced tea preparation and water storage. Squeegee is stored on the floor in front of the handwashing sink. Ice is stored inside the sink. ICED TEA TABLE, Iced Tea Dispenser, Many bags of SUGAR, MILK CRATES, FOUR CASES OF BOTTLED WATER are All stored in front of the handwashing sink. Handwashing sinks shall be accessible and used. 0.0 13. 3-302.11; Priority; Pan of Cooked Chicken Breasts is stored on top of the uncovered pan of Raw Ground Beef Patties in the open top/grill-side refrigerator. The cooked food may be causing the refrigerated meat to raise in temperature. Cooked Chicken shall NOT be stored on the Raw Hamburgers. Cooked Food shall be moved to an area away from the Raw Meat. Do not cook food and move store in the raw meat area. . In the walk-in cooler, box of Raw Hamburger Patties is stored above prepared quesadillas. Store raw meat in designated areas below or completely separate from ready-to-eat food. Box was moved to low shelf. 1.5 16. 3-401.11; Priority; CHICKEN NUGGETS are being cooked to as little as 107 degrees F and are stored with other cooked chicken, ready to serve to customers. There is no knowledge of required cooking temperature, only that the timer setting is 2 minutes 25 seconds. Final Cook Temperatures need to be checked with a thermometer. Chicken was directed to be discarded twice but employee is not grasping that current cooking method is dangerous and must stop. STOP serving CHICKEN NUGGETS until certain every nugget reaches a minimum 165F. 3.0 20. 3-501.16 (A)(2) and (B); Priority; GRILL SIDE Refrigerator and Quesadilla Refrigerator are not holding food at 41F as required. This was addressed as a problem on the last inspection also. RAW CHICKEN BREASTS 48F-50F, Raw Hamburger Patties 45.5F, Diced Chicken & Shredded Cheese 45F, Diced BEEF & Shredded Cheese 55F. 3.0 37. 3-307.11; Employee Canned Beverage RED BULL is stored inside the cut/sliced onions in the top of the make-line refrigerator next to the grill. There is also a pan of hamburgers & SALT SHAKER stored inside the onions. Food shall be protected and NOT have items stored inside the food. 1.0 38. 2-303.11; Employee wears wrist watch while handling food. Employee wears food handling gloves while removing trash from the restaurant leaving a question about whether his hands are washed and new gloves donned when he re-enters the kitchen. Except for a plain ring such as a wedding band, while preparing FOOD, food employees may not wear jewelry including medical information jewelry on their arms and hands. 0.5 45. 4-501.11; Make-Line Refrigerators are not holding food at 41F. Repair or replace 1.0 45. 4-101.19; CARDBOARD is used to cover and shield the heat lamp area. Cardboard/old boxes are not appropriate in food areas. Nonabsorbent, clean material is needed for use in the food areas. 0.0 47. 4-601.11(B) and (C); Thick build-up of unclean material accumulated on the heat lamps to the left of the fryers. Frequent cleaning is needed. 0.5 48. 5-103.11; Priority Foundation; There is NO HOT WATER. No hot water is available for utensil washing or handwashing. Restoration of the water heating system is required. Service/repairman arrived and restored hot water approximately 1-1/2 hours after the start of today's inspection. 1.0 51. 6-302.11; Priority Foundation; No Toilet Paper is available. Toilet Tissue dispenser is empty. Regular restrooms checks are needed. 0.5 53. 6-501.113; Floor Squeegee is stored on the floor in front of the handwashing sink. Store maintenance tools in designated location. 0.5 General Comments *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.

*Food Preparation / Vegetable washing area is not available or clean.

Follow-Up: 11/17/2019 Red Denotes Critical Violation