4-501.11; Core; Observed couple of lights not working under the hood in the grill area. Equipment shall be maintained in a state of good repair. Replace the lights.
0.5
49.
4-602.13; Core; Observed large brown stain inside the not in use reach-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the area.
4-501.11; Core; Observed couple of lights not working under the hood in the grill area. Equipment shall be maintained in a state of good repair. Replace the lights.
0.0
49.
4-601.11(B) and (C); Core; Observed old food debris in the space between grill and drawer cooler (grill located in the middle of dining room). Also, there were some old stains in empty reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned areas.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in a display cooler were above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - PIC moved foods to WIC for further cooling (foods prepped in early morning).
1.5
39.
3-305.11; Core; In the walk-in freezer observed a box of ice cream stored between trays of raw chicken (prepped in the establishment). A box of raw chicken stored on top of wrapped in plastic raw chicken (prepped in the establishment). Food shall be protected from contamination by storing the food, where it is not exposed to splash, dust, or other contamination. CDI - PIC moved the boxes of ice crem and raw chicken.
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-201.11 (D )and (F); Priority; The establishment has employee health policy without nontyphoidal salmonella. Food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure shall be excluded or restricted. CDI - EC emailed updated employee health policy (1B form with nontyphoidal salmonella).
0.0
48.
4-204.115; Priority Foundation; The facility does not have thermo labels or other temperature measuring device for dishwasher. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water. Obtain temperature measuring device.
0.0
54.
5-501.114; Core; There was no drain plug on one of the dumpsters. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact maintenance company to install the plug.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*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* 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* 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* 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) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Please adjust pizza prep cooler, and reach in cooler at salad bar, to allow them to keep foods at 41F or less.
*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. Follow-Up: 10/26/2018
*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.
*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.
Pickling as described does not require a variance. Keep pickles refrigerated and hold for no longer than 7 days. ... TPHC template provided at manager request. Follow-Up: 10/30/2015
NOTE: PIC indicates that establishment occasionally cooks meats with a non-continuous process. Non-continuous processes (such as grill marking pork chops and then cooling to cook later) require special prior approval by this department. Contact your inspector, James Smith, for additional guidance if you choose to continue this process. NOTE: One sneeze guard issue corrected during transition between breakfast and lunch. Food was never at risk by the public. Ensure that sneezeguards adequately protect food on display.
Current grade card location not visible upon entry for most customers. Grade card relocated. Please note that grade card may only be posted or moved by inspector. Educational note: PIC states that establishment occasionally does cooking outdoors. Please be aware that outdoor food preparation may only be done under the auspices of a Temporary Food Establishment permit. These are typically only issued in conjunction with a fair, carnival, exhibition, or other special event. Contact Rebecca Robbins at 919-856-7400 with questions or to apply for a TFE permit.
Many employee drinks are stored on food preparation tables and over food preparation areas. Store covered drinks in designated locations, BELOW food, clean utensils and prep areas.
0.0
11.
Remove STICKERS from buckets and all other food containers. clean both the inside and outside of containers.
0.0
16.
Hot Box / Victory Hot Holding unit has beef brisket 122`F & 128`F, Roasted Potatoes 118`F-134`F. This unit should maintain food temperature above 135`F. Use a thermometer to check food temperature. Recommend increasing the setting.
Hot Holding Self-Service Unit has hashbrown potatoes at 126`F and Egg in a biscuit at 130`F. Maintain at 135`F or hotter until received by the customer.
0.0
23.
Sausage 75`F, 8 inches deep in a tightly sealed plastic container. Rapid cooling methods needed. Spread warm meat out into a shallow layer, recommend metal pans for cooked food, leave uncovered or only loosely covered, or use the blast chiller.
1.0
30.
Many wet towels are stored around the kitchen. Once towels are wet / used, store them in sanitizer.
0.0
35.
Do not save single use gloves; discard after each use.
0.0
49.
Documentation of approved training - 2 point credit awarded.
