Location: 48 COLLEGE ST ASHEVILLE, NC 28801 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; 1(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed dried food debris on utensils stored as clean. CDI; Utensils were moved to warewash station for re-cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. Observed cut tomatoes in top of one prep cooler holding at 55F. PIC stated tomatoes were recently cut and placed directly in top of cooler. CDI; Tomatoes were moved to bottom cooler for rapid cooling. Other items in unit were holding at 41F or below. Observed lettuce (47F), roast beef (49F), and cheese (50F) in prep cooler next to window holding above 41F. PIC state lettuce and roast beef had recently been prepared and placed in the unit (within last 2 hours). Cheese was stacked above fill line and holding at 41F or below on bottom. CDI; Lettuce and roast beef were moved to cooler. PIC voluntarily discarded cheese and will ensure cheese is not overfilled. Other items in the unit were holding at 41F or below. EHS suggested placing the items on permanent TPHC for lunch rush. Full points may be deducted if observed in the next inspection.
1.5
23.
3-501.18; Priority; 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. Observed roasted garlic (8/28), vegan roast beef (8/20), and garlic oil (7/27) past the 7 day allowance. Also observed house made whip cream with no date mark. CDI; PIC voluntarily discarded all items.
1.5
33.
3-501.15; Priority Foundation; 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Observed potato salad cooling in bulk container with tightly fitted lid. CDI; Potato salad was spread out on sheet pan to facilitate rapid cooling. Points reduced due to some improvements in cooling methods.
0.0
37.
3-602.11; Priority Foundation; 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients and sub ingredients in descending order, quantity of contents, name and place of business and major food allergens. Desserts packaged in house are missing required labeling information. Verification follow-up within 10 days.
0.0
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed buildup on grill vent hoods, walk-in cooler fan cover and wire racks in the walk-in cooler.
0.0
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed dust build up on ceiling/piping in dish/prep area. Observed residue on walls in the dish area. Increase cleaning frequency.
0.0
55.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Caulk at dish machine needs to be effectively repaired or replaced.
Location: 48 COLLEGE ST ASHEVILLE, NC 28801 Facility Type: Restaurant Inspection Date: 03/24/2023
Score: 93.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Upon entry to the establishment, EHS asked for PIC (person in charge), and employee identified themselves as the person-in charge. The establishment has food storage in a basement. The basement is shared with other tenants. EHS inquired of PIC about ice machine, dry storage room, and reach-in freezer in the basement that were observed during today’s inspection. PIC stated those items are not used by the establishment. Establishment owner arrived later during the inspection and informed EHS that the ice machine and reach-in freezer area are used by the establishment and the dry storage area did in-fact belong to the establishment. At the time of observation EHS observed establishment food being stored in the reach-in freezer and dry-storage area. CDI; EHS advised owner that the PIC needs to demonstrate competence of operations related to food safety and should be informed of all areas and equipment pertaining to this food establishment. This is important for maintaining food safety and food security.
1.0
3.
2-103.11 (O); Priority Foundation; 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. The establishment had outdated employee health policy. CDI; EHS provided the establishment with an updated Employee health policy to include Salmonella nontyphoidal.
0.0
16.
4-601.11 (A); Priority Foundation; 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed food debris on one of the meat slicers and on the sausage stuffer. PIC stated the items had not been used today. CDI; PIC began cleaning equipment during today's inspection.
1.5
20.
3-501.14; Priority;3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Observed large containers of corned beef (50F), tomato bisque (50F), and marinara sauce (50F) in the walk-in cooler holding above 41F. PIC stated the items had been prepared last night and placed in the walk-in cooler to cool. The items were stored in covered, bulk containers. There was visible condensation on the container lids. All other items in the walk-in cooler that were not cooling were found to be at or below 41F. EHS counseled PIC on proper cooling methods and cooling parameters.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed lettuce(44-46), sliced tomatoes (56F), cheese (45F) in the sandwich prep unit beside the window holding above 41F. Observed cheese (44F) and diced tomatoes (46F) in the adjacent prep cooler holding above 41F. PIC stated the lettuce, sliced tomatoes and cheese had been prepared this morning, but the prep units are typically left open during the lunch rush. EHS also observed sunlight shining directly on foods in the prep unit beside the window. CDI; All items were placed under temporary TPHC and marked to be discarded after 4 hours. EHS recommended placing items on permanent TPHC procedures, especially during lunch rush. EHS e-mailed TPHC procedure template along with today’s inspection report.
1.5
23.
3-501.18; Priority; 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed container of tomato puree dated 3/9 in server prep cooler. Observed container of custard with cream dated 3/16 and chicken stock dated 3/12 in the walk-in cooler. PIC stated the chicken stock was prepared on 3/21 and mislabeled. CDI; PIC voluntarily discarded the custard and tomato puree. PIC applied correct label to chicken stock.
0.0
23.
3-501.17; Priority Foundation; 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cut cabbage and container of tomato bisque with no date mark or label. PIC stated items were prepared yesterday. CDI; Date label was applied to cabbage and tomato bisque was discarded due to cold holding issues. Full points will be deducted next inspection and a risk control plan may be implemented if date-marking violations are observed.
1.5
28.
7-102.11; Priority Foundation; 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed unlabeled chemical bottle in the kitchen area. CDI; PIC labeled the bottle.
0.0
33.
3-501.15; Priority Foundation; 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Observed large container of corned beef (50F), tomato bisque (50F), and marinara sauce (50F) in the walk-in cooler holding above 41F. PIC stated the items had been prepared last night and placed in the walk-in cooler to cool.. The items were stored in covered, bulk containers. There was visible condensation on the container lids. All other items in the walk-in cooler that were not cooling were found to be at or below 41F. EHS counseled PIC on proper cooling methods and cooling parameters. Also observed container of tomatoes cooling with lid on and bulk containers of shaved corned beef and pastrami in prep unit cooling with plastic wrap on. CDI; Tomatoes were uncovered to cool. Corned beef was divided into smaller pans, uncovered, and moved to the freezer to cool. Pastrami was uncovered and also moved into the freezer. Verification follow-up to ensure proper cooling methods are being implemented.
0.5
38.
6-501.111; Core; 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small gnats in the kitchen area. PIC stated they are awaiting a visit from the pest control company.
0.0
39.
3-305.11; Core; 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in dry storage area.
0.0
40.
2-304.11; Core; 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. Observed food employee wearing watch.
0.0
47.
4-101.19; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed some rusting of shelving throughout the establishment.
0.0
49.
4-602.13; Core; Observed buildup in coolers and on exterior surfaces of equipment. Points not increased due to significant improvements on grill hood vents.
0.5
55.
6-501.113; Core; 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed cluttered mop sink area.
0.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Observed some areas of floor coving in the dish area that are damaged and not easily cleanable. Some areas appeared to be covered in foil.
0.0
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed dust build up on ceiling/piping in dish/prep area. Observed residue on walls in the dish area. Increase cleaning frequency.
Location: 48 COLLEGE ST ASHEVILLE, NC 28801 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 95.5
#
Comments
Points
16.
4-602.11; Core; 4-602.11 Clean the food contact surfaces of equipment and utensils used with TCS foods as required to avoid contamination. D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) may be cleaned less frequently than every 4 hours if: (6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation
*Facility uses a scale to measure the amount of pastrami used in a sandwich. PIC states that scale is only used for pastrami. EHS noticed build up on scale. CDI; EHS and PIC discussed placing a piece of parchment paper between scale and meat to avoid contamination.
0.0
16.
4-501.114; Priority; 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. *Observed 0 ppm of sanitizer feeding into mechanical dishwasher even after PIC changed container. PIC to contact service company. In the meantime, the 3 compartment sink will be used to wash, rinse, and sanitize. A VERIFICATION WILL BE REQUIRED.
1.5
22.
3-501.16 (A)(2) and (B); Priority; 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. *Observed deli salads in grab n go that were above 41F (see temp chart). Foods had been in reach in since day before. CDI; foods were voluntarily discarded and placement of foods further back in unit was discussed.
0.0
23.
3-501.18; Priority; 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. *Observed container of tuna that was made on 11/20. CDI; tuna was voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. *Observed gallon of milk and heavy cream in WIC that did not have a date opened. CDI; PIC dated with proper label. Also observed grab n go items for retail sale that did not contain date made or sell by/use by date.
1.5
28.
7-207.11; Priority; 7-207.11 Store labeled, employee medications to prevent contamination food, equipment, and other food service related items. *Observed employee vitamins that were mixed in with spices/dry goods on shelf in prep area also stored over foods. CDI; item was moved to proper storage area.
1.0
47.
4-502.11(A) and (C); Core; UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
*Observed robot coupe motor that is held together with duct tape.
0.0
47.
4-402.11; Core; 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. *Observed dish sink that needs to be sealed to the wall.
0.0
47.
4-202.11; Priority Foundation; 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. *Observed food strainer that is bent, angled, and cracked. CDI; PIC threw strainer out.
0.0
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *Observed shield of mixer with food debris. Observed heavy accumulation of dust on hood vents and on fan in fox den (prep area). Observed sticker residue on 2 door freezer and build up of debris on bottom shelf.
0.5
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. *Observed dust build up on ceiling/piping in dish/prep area. Observed residue build up on WIC floor.
0.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. *Observed some areas of floor coving in the dish area that are damaged and not easily cleanable.
Location: 48 COLLEGE ST ASHEVILLE, NC 28801 Facility Type: Restaurant Inspection Date: 06/28/2022
Score: 94
#
Comments
Points
8.
2-301.14; Priority; Before donning gloves for working with FOOD; P Observed employees putting on gloves without washing hands. CDI by educating employees about proper handwashing.
2.0
9.
3-301.11; Priority; Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P. Observed employee touch pepperoni when taking it off the thermometer. CDI by discarding the piece of pepperoni.
0.0
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Observed slicer, mixer, dough maker, and juicer all in need of cleaning/sanitizing. CDI by employee cleaning the equipment during inspection.
1.5
23.
3-501.17; Priority Foundation; Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed meat sauce dated 6/15; 3 bags of meat scraps had no dates; beef brisket-no date; CDI by discarding the meat sauce and meat scraps. The beef brisket was dated.
1.5
38.
6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. Observed a large garage-type window open and the doors going into the kitchen were also opened.
1.0
39.
3-305.11; Core; FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Observed corn husks in a large bag sitting on the floor downstairs. Observed uncovered containers of salt and pepper. Cover food products.
0.0
40.
2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed men in need of beard guards.
0.0
40.
2-303.11; Core; 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. Observed an employee wearing a bracelet. CDI by employee removing bracelet.
0.0
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean under cutting boards on the food line.
0.0
54.
5-501.16; Core;(C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. A receptacle is needed at the hand sink in the Imperial Life.
0.0
55.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Wall damage in the prep room. Maintain in good repair.
Location: 48 COLLEGE ST ASHEVILLE, NC 28801 Facility Type: Restaurant Inspection Date: 12/20/2021
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf This is a new items from 2017 Food Code. Please have the kit and plan completed within 10 days. A state approved plan and poster showing what is needed in the kit will be emailed to facility.
0.0
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Observed food debris on slicer, utensils in plastic tub, guards on two mixers. CDI by having dish washer clean the items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold hold TCS foods at 41 F or less. Observed pork bell at 44-40 F and chimichurri sauce, which was in a squeeze bottle that had been setting out for lunch, at 43 F. CDI by discarding both items. No points today. All other items were below 41 F.
0.0
23.
3-501.17; Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed one heavy cream out of date and one with no date. CDI by discarding the one out of date and the other was dated. Items in the walk-in unit had two dates-the made and the discard. The establishment needs to decide whether to use the made by or discard. According to the chef, they will be using the made by date. Priority Foundation;
0.0
25.
3-603.11; Priority Foundation; if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf
(B) DISCLOSURE shall include:
(1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or
(2) Identification of the animal-derived FOODS 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
(C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:
(1) Regarding the safety of these items, written information is available upon request; Pf
(2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or
(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf Observed one menu without the Consumer Advisory but an asterisk on an item because it offered a fried egg. Another menu had the Reminder but no disclosure and no asterisks. CDI by correcting menus so that the disclaimer and reminder were correct.
0.5
28.
7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Observed 3 bottles with no label. CDI by labeling the containers.
1.0
37.
3-302.12; Core; Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed squeeze bottles in need of labeling.
1.0
47.
4-501.11; Core;EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gasket on downstairs walk-in cooler door.
0.5
47.
4-205.10; Core;Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Observed non-NSF dehydrator in basement being used to dehydrate citrus slices.
0.0
48.
4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf Observed test kits but one was out of date and the other did not have the color chart to compare the color of the strip for strength. Replace kits within 10 days. Call or text picture to 828-775-6137.
0.0
55.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Observed holes in wall, trim work that needs repaired/replaced, caulk sinks upstairs to the wall. (These items were on transitional permit.)
