Original Pinehurst Pub

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food.
  • Basic: Food stored in a prohibited area.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
  • Basic: Interior of ice machine/bin with rust that has pitted the surface
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of oil and water in kitchen.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Unwashed limes stored touching packages of raw beef in cooler in back of restaurant.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored near ready to eat butter in reach in cooler in back of restaurant.
  • Basic: Food stored in a prohibited area. Cooking oil stored in lobby next to push carts. Operator moved cooking oil to kitchen.
  • Basic: Food stored on floor. Cooking oil stored on floor in kitchen.
• Employee health
  • Intermediate: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area. Employee eating meal in bar area.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen no hair restraint.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen
  • Basic: Equipment in poor repair. Stove top in disrepair in kitchen hanging. Burners exposed.
  • Basic: Interior of ice machine/bin with rust that has pitted the surface Interior of ice machine has rust that pitted to the surface.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in freezers in back of establishment.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, interior of soda nozzles soiled with debris.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of jager tap soiled with residue.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Handle of reach in cooler in back of restaurant soiled with debris,
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen and in back storage area. Operator cleaned standing water.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Hand wash sink in bar used to store sanitizer tablets and mats.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings in and around pushcarts near rear exit. 6 rodent droppings in cabinet near dry storage closet in lobby. Operator began cleaning droppings.
  • High priority: Presence of insects, rodents, or other pests. Dead moths on counter in back end of restaurant near arcade machines.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Floor tiles in bar missing and in disrepair,
  • Basic: Floor area(s) covered with standing water. Standing water around the fryer
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage closet, bar, and freezer area acoustic tiles not smooth and easily cleanable.
  • Basic: Floor soiled/has accumulation of debris. Floor throughout kitchen and bar has accumulation of debris.