3-302.11; Priority; Raw salmon stored over fully cooked kielbasa, and raw shrimp stored over fully cooked beef and gyoza inside walk-in cooler. Food shall be protected from cross contamination by storing ready-to-eat foods away from raw animal foods with raw animal foods below fully cooked food items. CDI: Food items rearranged.
1.5
16.
4-602.11; Core; Pink build-up inside self-dispensing ice machine spout, and heavy pick build-up inside small standing ice machine in kitchen area. Equipment such as ice machines and inner components shall be frequently cleaned.
1.5
47.
4-501.11; Core; Gasket torn on small two-door reach-in cooler. Equipment shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. Significant dust build-up on ceilings around air vents. Physical facilities shall be maintained clean. Repeat Violation. Please have the above-mentioned items thoroughly cleaned.
3-501.16(A)(1) ; Priority; Pork loins inside hot hold unit 128F. TCS foods shall maintain a hot hold temp of 135F or less. CDI: Pork loin reheated tp 170F.
0.0
23.
3-501.18; Priority; Food inside walk in from previous day not date marked. TCS foods shall be discarded if it is in a container or package that does not bear a date or day. CDI: Items discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.19; Priority Foundation; Breakfast items that are on TPHC are not time stamped. PIC stated form was discarded due to being wet. TCS foods using TPHC shall be time stamped correctly. If form has been damaged a new form needs to be created and old items discarded. CDI: Items discarded and new items time stamped. Repeat.
3.0
41.
3-304.14; Core; Quat sanitizer buckets are 0ppm. Maintain sanitizer at correct concentration 200-400ppm. CDI: Corrected to 200ppm.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
General Comments
**Establishment is time stamping foods right after being cooked and then placing them in hot hold units. REHS recommends placing items on time once they are removed from the hot hold unit and placed on the lines.
4-601.11 (A); Priority Foundation; Metal pans stored clean had sticker residue and food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
20.
3-501.14; Priority; Containers of sausage gravy cooling 2 hrs (12:45-2:45pm) 90F. TCS foods shall be cooled down to 70F in 2 hrs and 41F in 4 hrs. CDI: Sausage gravy placed inside walk in freezer to cool down faster.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food items inside refrigerator close to grill area buffet line 45-56F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
0.0
24.
3-501.19; Priority Foundation; Salad bar and grilling station items that are on TPHC are not date stamped. TCS foods using TPHC shall be time stamped correctly. CDI: Items discarded and new items time stamped.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
4-601.11 (A); Priority Foundation; Metal containers and bowls stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.12; Core; Scored cutting boards. Resurface or replace cutting boards.
3-501.14; Priority; Container of pasta noodles cooling since 8/9am inside walk in 50F. TCS foods should be cooled down to 70F in 2 hrs and 41F in 4 hrs. CDI: Pasta discarded.
0.0
41.
3-304.14; Core; Sanitizer buckets stored on the floor. Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
51.
5-205.15; Core; Faucet at prep sink leaking. Plumbing systems shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Cooling Rate: Tuna salad moved to shallow quantity in metal pan successfully cooled from 52.7f to 47.7F in 60 minutes with cooling rate of 5F/60min = 0.08F/min. with rate of 0.04F/min or greater needed [(52.7-41) / 240].
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. VR- VERIFICATION REQUIRED. REHS will return by Friday, 1/17/2020 to verify sanitizer dispensing has been corrected. Follow-Up: 01/17/2020
*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.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 09/28/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Replace the can opener blade. There were small shards of metal on the blade. This could get into the can. ....Call me when the dish machine is fixed and sanitizing at 919-868-9244 otherwise I will follow up on Thursday Oct 18. Follow-Up: 10/18/2013
Develop solution to protect bagels/English muffins from contaimination. Food was not exposed during inspection but customer could easily leave lid off and food not be protected.
Handwash sink by 3 comp sink was blocked during inspection; be sure employees have access to handwash sink at all times during operation.
1.5
10.
Minor rearrangement in walkin cooler-back was needed; moved uncooked beef with other beef and not over RTE food.
0.0
11.
Soda nozzles on one machine had lots of build up on them; be sure to clean regularly to prevent build up.
1.5
17.
Mac & cheese and chili mac were above 45F; be sure to cold hold food 45F or below; items were tossed.
2.0
23.
Mac & cheese and chili mac were at 50F plus degrees and were tightly wrapped with saran wrap; allow product to cool before wrapping with saran wrap.
1.0
26.
Several dry good product open; any opened product must be in a sealable container.
0.5
34.
Wet dishes found stacked; be sure to air dry before stacking.
0.5
40.
Clean: stacked ovens; ansul stems; inside all fryers; back of range; back of tilt skillet; surface rust on bottom of tilt skillet; shelving in dry storage; casters on shelving in walkin cooler; top of Univex mixer; flume and front of flattop-serv line; chargrill on serv line-top and sides; detail clean pizza oven;
1.0
45.
Clean ceiling tiles of dust build up and smoke damage.
0.5
46.
Clean hood filters in all hoods of dust and grease build up. Clean air vents in kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Strongly encourge facility not to use outside walkin cooler to work out of and more for bulk product.
