4-601.11 (A); Priority Foundation; A few containers stored clean have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
21.
3-501.16(A)(1) ; Priority; Cheese Dip inside hot hold unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Cheese dip reheated to above 165.
1.5
48.
4-501.14; Core; Cleaning needed of 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
2-401.11; Core; Uncovered employee beverage found stored on the shelf where employees are prepping food. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- beverage removed.
0.5
39.
3-305.11; Core; Large containers of black beans and a large container of pork sitting on the top shelf of the walk-in cooler did not have lids. Drink boxes for the soda machine observed being stored on the floor. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
1.0
45.
4-903.11(A) and (C); Core; Singles service trays sitting on the shelf were sitting with the food contact surface exposed below a dusty shelf. Single service and single-use articles shall be stored where they are not exposed to splash, dust or other contamination.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] The shelving in the walk-in cooler has residue accumulation present. Food debris observed in the bottom of the low boy cooler underneath the register. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
5-205.11; Priority Foundation; Scrub pad found in one of the handwashing sinks in the kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI- scrub pad removed.
0.0
15.
3-302.11; Priority; Raw beef removed from the commercial packaging and wrapped in plastic found being stored frozen above ready-to-eat food. Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. CDI- food rearranged.
1.5
20.
3-501.14; Priority; Cooked onions made yesterday morning were holding at 48F in the walk-in cooler. TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding onions.
0.0
21.
3-501.16(A)(1) ; Priority; A pot of rice cooked this morning around 11am was found holding between 114-128F on the stove top. TCS foods being held hot shall be maintained ta 135F or above. CDI- PIC chose to voluntarily discard rice and make a fresh batch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Roasted corn was found holding at 44F in the flip top cooler along the prep line. Mozzarella cheese in the cooler drawers was holding between 43-45F. TCS foods being held cold shall be maintained at 41F or below. CDI- corn and cheese were cooled down.
0.0
23.
3-501.18; Priority; A large container of cooked chicken was found dated from (6/5) in the walk-in cooler. TCS/hazardous foods shall be discarded after a 7 day hold. CDI - chicken was discarded voluntarily by PIC.
1.5
28.
7-201.11; Priority; A bottle of gorilla glue was found stored on the shelf above food in the kitchen. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD. CDI- gorilla glue was removed.
1.0
28.
7-207.11; Priority; A bottle of multivitamin gummies were found on the shelf alongside other spices and food items. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- vitamins moved to the office area.
0.0
33.
3-501.15; Core; A container of Chile rellenos recently cooked within the last hour were found tightly covered and holding at 90F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food uncovered and placed into an ice bath to rapidly cool.
0.5
35.
3-501.13 ; Priority Foundation; [Repeat] Frozen shrimp observed thawing in a prep sink without running cold water. When thawing, use cold running water 70F<. Make sure the water overflows and when enough velocity to flush food particulates. CDI - thawing method corrected, running water turned on.
0.5
38.
6-501.111; Core; Several flies observed flying around in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
39.
3-305.14; Core; Raw shrimp being thawed in standing water had a fly floating inside of the water. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Be mindful of potential sources of contamination when prepping food items.
1.0
47.
4-501.12; Core; The cutting boards throughout the kitchen are heavily scored and soiled. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler has residue accumulation present. Pooling water and food debris is present in the bottom of the cooler drawers beneath the flat top grill. Food debris beneath some of the cooking equipment in the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
5-205.11; Priority Foundation; Handwashing sink in the warewash area observed with 3 plastic bowls inside the sink. A handwashing sink may not be used for purposes other than handwashing. CDI - plastic bowls removed.
1.0
15.
3-302.11 Priority; Raw in-shell eggs stored on top of a container of pico de gallo in the walk-in cooler. Food shall be protected from contamination by serparating raw animal food from ready to eat food, and stored in a manner that prevents possible cross-contamination. CDI - raw eggs were relocated.
1.5
28.
7-201.11; Priority; Large sanitizer bucket stored beside crates of raw produce near the stove. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, or single-service/use items. CDI - sanitizer bucket relocated away from food.
1.0
35.
3-501.13 PF; Raw frozen beef observed thawing in a prep sink without running cold water. When thawing, use cold running water 70F<. Make sure the water overflows and when enough velocity to flush food particulates. CDI - thawing method corrected, running water turned on.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-301.14; Priority; Employee observed picking item off the ground and continuing to work without washing hands. Employees shall wash hands after engaging in activities that contaminate the hands. CDI - Employee was instructed to wash hands.
0.0
15.
3-302.11 Core; Some foods in walk-in cooler (not cooling down) were not covered or sealed (in bags, packages)...Unless actively cooling, foods in storage shall be kept covered or sealed...Cover/seal foods as required.
1.5
16.
4-601.11 (A); Priority Foundation; Knives stored as clean still had food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight touch. CDI - knives were sent back for cleaning.
1.5
19.
3-403.11 Priority; Chicken observed reheating in a hot box at 110F. A hot box is only for maintaining hot holding, and not for reheating TCS foods. Foods shall be reheated from 41 to 135 within 2 hours using appropriate equipment. CDI - chicken was moved from hot box to stove for rapid reheat.
1.5
23.
3-501.17 Priority foundation; Container of beans in the walk-in cooler did not have a date mark. TCS/hazardous foods shall bare a date indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - PIC added known date to container of beans.
0.0
23.
3-501.18; Priority; Salsa and chili were observed past 7 day hold. 9/7/22. TCS/hazardous foods shall be discarded after a 7 day hold. CDI - salsa and chili were discarded voluntarily by PIC.
1.5
45.
4-903.11(A) and (C); Core; Single-service food containers were stored with food contact side up. Single-service items shall be stored in a clean and dry location in a manner where they are not exposed to splash, dust, or other sources of contamination. PIC was advise to add a plastic liner to the top shelf or invert containers.
0.0
47.
4-205.10; Core; Dehydrator behind the bar was labeled for household use only. Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility.
0.0
49.
4-601.11(B) and (C); Core; Cleaning of dish shelving units needed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of the shelving units.
0.0
53.
5-501.17; Core; The women's bathroom does not have a covered trashcan. A toilet room used by females shall be provided with a covered trashcan for sanitary napkins.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com QAR with Inspector Daryl Beasley Grade card violation issued.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
6.
2-401.11; Core - One covered employee beverage was stored on top of electric slicer, and another was stored near food items...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing beverages.
0.5
10.
5-202.12; Core - In women's bathroom, handsink hot water did not exceed 81F. Also, after pushing down faucet knob once, water did not run for more than six seconds...Handsinks shall have at least 100F hot water through a mixing valve or combination faucet. A self-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate faucet...Provide hot water as required, and adjust faucet so water stays on for at least 15 seconds after pushing knob down once.
1.0
10.
5-205.11; Priority Foundation - A bucket of water was inside handsink basin in dishwashing area...A handsink shall be accessible at all times for employee use...CDI by removing bucket from handsink basin.
0.0
10.
6-301.11; Priority Foundation - No soap was at bar handsink...An adequate supply of soap shall be provided at each handsink...CDI by providing soap at handsink.
0.0
15.
3-302.11; Core - Some foods in walk-in cooler (not cooling down) and in dry storage were not covered or sealed (in bags, packages)...Unless actively cooling, foods in storage shall be kept covered or sealed...Cover/seal foods as required.
0.0
16.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher behind bar was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm...CDI by replacing sanitizer bottle to provide correct chlorine concentration during sanitizing cycle.
1.5
16.
4-601.11 (A); Priority Foundation - Electric slicer had significant dried food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by cleaning slicer.
0.0
20.
3-501.14; Priority - In walk-in cooler, cooked barbecue meat with date 6/26 was at 43-45F (other foods in walk-in were 39-41F), and spicy salsa did not cool fast enough to meet time-temperature cooling parameters...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding barbecue meat and changing cooling process for salsa.
1.5
21.
3-501.16(A)(1); Priority - El Pastor pork was as low as 127F in steam table...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating pork.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods 41F or less...Not corrected during inspection.
1.5
28.
7-102.11; Priority Foundation - Several red sanitizer buckets were not labeled "sanitizer". Two spray bottles with liquid inside were not labeled...Working containers of chemicals and sanitizers shall be labeled with common name of product inside...CDI by labeling buckets and bottles.
1.0
28.
7-207.11; Priority - Several bottles of medicines in a container were stored above containers of food in dry storage...Medicines shall be stored to prevent contamination of food, clean equipment and utensils...CDI by properly storing medications.
0.0
33.
3-501.15; Priority Foundation - In walk-in cooler, large container of cooked barbecue meat (6+ inch food depth) had cooled from a few days before, and two large five-gallon buckets of black beans were cooling in walk-in cooler. Large five gallon buckets of salsa and green chili peppers were cooling in/on food prep sink and adjacent drainboard without active cooling taking place...When cooling TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid cooling equipment (ice paddles), adding ice as ingredient, arrange in equipment (cooler) for maximum heat transfer and/or loosely cover or completely uncover if there's no overhead contamination...CDI by voluntarily discarding barbecue and changing cooling methods for other foods.
0.5
36.
4-204-112; Core - No accurate thermometers were in front open refrigerators and in walk-in cooler (exterior thermometer did not go below 55F during inspection, but foods inside were as low as 39F)...Mechanical refrigerators shall have thermometers located in warmest part of unit...Provide thermometers that are accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less.
0.5
41.
3-304.14; Core - A few soiled wiping cloths were on table tops. Buckets of sanitizer were stored beside or above food and clean equipment, and chlorine concentration in one bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses, and sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils...Store wiping cloths and buckets as stated above.
0.5
43.
3-304.12; Core - Handles of scoops were touching a dry food and ice, respectively. A few in-use knives were stored in cracks that were hard to clean, and dispensing tongs were stored over oven handle (sticking out)...Food dispensing utensils shall be stored on clean, dry surface or with handles up and out of food...CDI by properly storing scoops and knives.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stacked while wet, and many were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate containers so they completely air dry before inverting and stacking on clean surfaces.
0.5
45.
4-903.11(A) and (C); Core - Many disposable food containers were stored with food contact sides up and unprotected...Single service disposable items shall be protected from contamination...Keep disposable items in original protective package or inverted on clean surfaces.
0.5
47.
4-205.10; Core - Observed Oster blender and table mounted can opener that were not ANSI/NSF certified...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility.
0.0
47.
4-502.11(A) and (C); Core - One large food storage container was badly burned/damaged...Food service utensils shall be maintained in good repair...Discard damaged container.
0.0
53.
5-501.17; Core - No covered trash can was in women's bathroom...A toilet room used by females shall be provided with a covered receptacle for sanitary disposal...Provide a covered trash can in this bathroom.
0.5
53.
6-501.18; Core - Side ceramic bases of bathroom toilets were soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of toilets.
0.0
General Comments
VERIFICATION VISIT TO BE MADE ON 6/30/2022 TO EVALUATE COMPLETION OF ITEM #22 ON THIS REPORT...OTHER TEMPERATURES TAKEN: Pico de gallo/large make line top: 41F; Cooked chicken flautas/large make line bottom: 44F; Shredded white cheese/refrigerated drawer: 41-44F; Sauteed onions/refrigerated drawer: 39F; Tomato salsa/front open refrig: 56F; Hot water/3-comp sink: 140F; Hot water/women's bathroom: 81F...TCS*: Time-temperature control for safety foods...Abraham Cervantes, CFPM Exp. 10/4/2026...>>>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
2-501.11; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events must be provided. This requirement was discussed. Provide a written process of who will do cleanup and how they will do it.
0.0
15.
3-302.11; Observed raw shell eggs being stored over ready to eat produce in the walk in cooler. Raw foods shall be stored below or away from ready to eat foods. These eggs were moved.
1.5
47.
4-501.12; Core; Several cutting boards in the dish room were observed heavily scratched and scored. Cutting surfaces shall be smooth and easily cleanable. Discard or resurface cutting boards that are deeply scratched and scored.
0.5
49.
4-601.11(B) and (C); Core; Cooler gaskets throughout the facility were observed with accumulated soil residue. Walk in cooler storage racks were observed with accumulated debris. Nonfood contact surfaces of equipment shall be maintained clean.
0.5
54.
5-501.115; Core; The dumpster area was observed with scattered trash from this facility. Refuse areas must be maintained clean.
0.5
54.
5-501.113; Core; Observed a green rolling trashcan with the lid left open. Trash receptacles must be kept covered.
0.0
56.
4-202.18; Core; Observed hood filters with accumulated grease. Hood filters shall be maintained clean.
*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* 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.
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