4-601.11(B) and (C); Core; Cleaning needed in some steam well basins where floating debris can be seen. Some food residues inside reach-in cooler units. Equipment nonfood-contact surfaces shall be frequently cleaned.
0.5
55.
6-501.11; Core; Flooring under reach-ins and grill equipment are in need of cleaning. Physical facilities shall be maintained clean.
0.5
General Comments
Excellent job as maintaining safe food temperatures.
5-205.11; Priority Foundation; Plastic container stored inside handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Container removed.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Dishes shall be stored in a self draining position that allows air drying.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Salmon and rice inside walk in 64-68F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
24.
3-501.19; Priority Foundation; Food items on display for students are on TPHC but no time stamp is placed. TPHC time stamps shall be displayed while TPHC is being used. CDI: Items time stamped.
0.0
38.
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
4-703.11; Priority; Dish Machine hot water sanitizing only reaching 130F. Dish Machine shall reach a hot water temp of 160F. CDI: Switched to using 3 comp and changed to single service utensils. PIC stated maintenance was scheduled to come on friday due to machine not reaching 160F but dish machine was still in use today. Establishment CANNOT use dish machine if machine is not reaching 160F.
1.5
41.
3-304.14; Core; Quat sanitizer in buckets weak. Maintain quat sanitizer between 200-400ppm. CDI: Corrected to 200ppm.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Dishes shall be stored in a self draining position that allows air drying. Repeat.
6-301.11; Priority Foundation; Soap not available at hand sink in center prep area. Each hand sink shall be provided with a supply of hand cleaning soap. Corrected During Inspection - Soap was provided at hand sink at time of inspection.
1.0
16.
4-501.112; Priority Foundation; Hot water dish machine sanitizing temperature reaching 211 F which exceeds 194 F limit. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F. Corrected During Inspection - Discussed having machine serviced, but in the meantime facility will hand wash all dishes, equipment, and utensils.
0.0
35.
3-501.13 ; Core; Pork observed thawing in prep sink in standing water. Time/temperature control for safety foods shall be thawed under refrigeration so that food maintains 41 F or less, under running water below 70 F with sufficient water flow, and for a period that does not allow thawed portions of ready to eat food to rise about 41 F or less. Corrected During Inspection - Person in charge turned on cold running water to ensure product thaws properly.
0.5
44.
4-903.11(A), (B) and (D); Core; Equipment under prep table observed stacked while still wet. Clean equipment and utensils shall be stored in a self draining position that allows air drying.
1.0
48.
4-501.113; Core; Sanitizing pressure of dish machine data plate specifies a 20-25 PSI requirement, though hot water dish machine is registering 45-50 PSI on rinse cycle. The flow pressure of the fresh water sanitizing rinse in a warewashing machine shall be within the range specified on the machines manufacturer's data plate and may not be less than 5 PSU or more than 30 PSI. Advised person in charge to have machine serviced to evaluate PSI gauge.
4-601.11 (A); Priority Foundation; Plates, spoons and metal containers stored clean had food debris on them. Food contact surfaces shall be cleaned to sight and touch. CDI: Items placed in dish washing area.
1.5
33.
3-501.15; Priority Foundation; Salmon salad cooling in drawers are covered tightly with wrap. Cooling shall be accomplished 4 by using one or more of the following methods: shallow containers, rapid cooling equipment and loosely covered. CDI: Salad moved to walk in to cool.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Dishes shall be stored in a self draining position that allows air drying. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
*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. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by July 16, 2020 to verify the hi-temp dish machine is providing at least 160F water at the dishes. Follow-Up: 07/17/2020
*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. VR- VERIFICATION REQUIRED. REHS will return within 10 days to verify temperature at handwashing sinks has been corrected. Follow-Up: 01/16/2020
*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
CFPM Matthew Hodges Exp 9/12/21 CFPM Lashawn McLamb Exp 4/18/22
*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
*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.
