3-501.16(A)(1) ; Priority; White and brown rice temped between 109-116F due to the hot well in that section of the serving line not working. TCS foods being held hot shall be maintained at 135F or above. CDI- Rice was voluntarily discarded; a tabletop steam unit was used for new batches of rice.
1.5
43.
3-304.12; Core; A scoop was laying flat in a large container of chips that were waiting to be portioned. Utensils being stored in food shall be stored with its handle above the food. CDI- Scoop was stored on a clean surface.
0.5
49.
4-602.13; Core; Blue and black floor fans as well as the vent covers on the beverage dispensing machines need wiping down due to dust and debris; under the prep tables as well as the blue lids of the seasonings need wiping down as well. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI- Everything but the fans were cleaned during inspection - no points taken due to different items being in violation of the rule in this inspection.
0.0
53.
6-501.18; Core; The underside of the urinal needs cleaning. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal more frequently.
0.0
54.
5-501.111; Core; The recycling dumpster is missing its lids and the garbage dumpster may be leaking from the bottom (unable to determine due to recent rain). Dumpsters shall be maintained in good repair. Request replacements/repair from your waste management company.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
6-301.11; Priority Foundation; One hand sink found out of soap. Each hand sink shall be supplied with soap. CDI: PIC replaced soap.
0.0
16.
4-601.11 (A); Priority Foundation; Several dishes found stored as clean with stickers, plastic wrap, food or a greasy residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
47.
4-501.11; Core; To go reach in cooler found with water dripping/pooling. Several gaskets found torn on reach in coolers. Equipment shall be maintained in good repair. Repair items.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning needed in the bottoms of some reach in coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Train more employees to be CFPMs
1.0
41.
3-304.14; Core; One bucket of quat sanitizer with wiping cloth found at less than 200ppm. Wiping cloths shall be stored in sanitizer of appropriate concentrations between uses. CDI: Sanitizer was replaced.
0.0
56.
6-403.11; Core; Employee food in the walk in found stored over food for service. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. CDI: Food was moved.
3-401.11; Priority; Employee observed removing grilled chicken to store as hot hold with a temperature of 135F. Chicken shall be thoroughly cooked to 165F or above. CDI: PIC was made aware of the situation and employee placed chicken back on the grill to reach 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Containers of sour cream and salsa on prep line found at 46F-50F. In the small precook cooler, there were several items found to be held above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: PIC moved salsa and sour cream back to the walk in, as it had only been pulled two hours prior and the food in the precook cooler was moved to the walk in, as it had also been pulled from the walk in approximately 2 hours prior and the cooler was turned down.
1.5
44.
4-901.11; Core; Several dishes found still wet but stacked together. Utensils shall be fully air dried before stacking. Ensure dishes are able to air dry fully before being stacked.
0.0
49.
4-601.11(B) and (C); Core; The bottoms of coolers found to have food debris and the small service area cooler had a small build up of water collecting at the bottom. Non-food contact surfaces of equipment shall be maintained free of soil accumulations. Increase cleaning frequency.
