Address: 10 N. Main St., Waynesville
Date of inspection: July 21
Violations: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Tuna salad and pasta salad made on 7-17-17 were not dated in the bottom of the salad prep cooler. Corrected. Salads were dated during the inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Unlabeled spray bottle with a pink liquid in it. Corrected. Spray bottle had sanitizer in it and was labelled during the inspection. To prevent health hazards, working containers used for 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.
Observed improper storage of poisonous or toxic materials. Spray bottle of sanitizer on cart next to silverware, on shelf next to plates, bottles of Clorox on shelf with scale and other food service equipment, sanitizer on shelf with plastic wrap. Corrected. All chemicals moved to the mop closet during the inspection. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles.
Equipment is not approved by a recognized testing agency. Home type refrigerator in use for salad green storage, crock pot on shelf. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
Comments: Chef has level 2 food safety certificate. Received plans for new coffee/gelato kiosk in the lobby. Please note new owner is in process of updating the menu - please ensure you place a consumer advisory with an asterisk by any foods that are going to be undercooked.