3-501.16 (A)(2) and (B); Priority; Bags of pre-cooked scrambled eggs in the refrigerator have hot bags of eggs stored directly on top and are not maintained at 41F as required. If the only single door refrigerator is used for cooling heated food, food temperature of refrigerated food shall be monitored to assure temperature does not rise above 41 degrees F. Hot food shall not be stored directly on top of food requiring refrigeration. Bags of heated egg were removed from the top of the unheated egg bags.
1.5
33.
3-501.15; Priority Foundation; Four hot bags of scrambled eggs are stacked inside the single door refrigerator on top of unheated bags of eggs. Rapid Cooling Methods are needed. Do not stack food that is cooling. Air flow is needed. Eggs removed and spaced inside the refrigerator. . . Single heated wrapped bags of breakfast sandwiches are grouped inside a plastic pan in the lower portion of the single door refrigerator. Rapid cooling methods are needed for heated sandwiches. Hot sandwiches were removed from the plastic pan and spread out on ventilated shelf in the upper portion of the refrigerator.
0.5
33.
4-301.11; Priority Foundation; There is not enough refrigeration. There is only one single door refrigerator and it used to store several boxes of muffins (labeled keep frozen and colder). Hot Bags of Scrambled Eggs are stacked on top of other unheated bags of eggs. There is not enough refrigerated space for cooling packages of eggs and heated breakfast sandwiches and storage of boxes of muffins. Additional refrigerated storage space is needed. There used to be three-doors of cold storage and there is only 2 single door units currently. Additional shelf could be added to provide storage for food that is cooling. Additional refrigerator is needed if heated food is being cooled as observed today.
0.0
56.
6-501.110; Core; Shelf above the food preparation sink with the produce wash has antiseptic spray, celebratory headband and cleaning tablets stored on it. Organize items on this shelf as appropriate for a food preparation area and store employee items in separate location. Antiseptic spray, happy new year headgear and cleaning tablets were removed today.
3-501.16 (A)(2) and (B); Priority; Shredded Cheese 57F removed from the buffet and stored inside the refrigerator. Monitor food temperature. If food is above 41 degrees F at the conclusion of breakfast service, discard it. Insulated pans were not cold prior to use today. Cheese was discarded upon request
1.5
28.
7-102.11; Priority Foundation; Yellow peroxide cleaner is not labeled. Maintain a label on all cleaners and spray bottles. Contents/common name was hand-written on the spray bottle today
1.0
33.
3-501.15; Priority Foundation; Sausage patties from the buffet are tightly wrapped in plastic, stored in plastic pans and stacked in the lower portion of the single door refrigerator. This is not an effective cooling method. Food that is cooling should not be stacked. There is not enough refrigerator space to cool food removed from the buffet. Two-door refrigerator is recommended. Sausage should be stored in single layer inside the freezer to start the cooling process. Warm pans of sausage were moved today
0.5
General Comments
Sliding Door to the breakfast area is off the track, not properly attached.
2-103.11 (A) - (P); Priority Foundation; At the start of the inspection there are three employees gathered in the kitchen having a personal conversation. Manager/Person in Charge shall assure persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. Unnnecessary people not responsible for food service left the kitchen. This was discussed with the manager today.
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 *very clean and well maintained kitchen.
6-301.12; Priority Foundation; Paper Towels are lacking from the dispenser. Maintain a supply of paper towels at the handwashing sink. Towels are available on the shelf above the food prep sink.
