4-601.11 (A); Priority Foundation; Several plates, bowls, containers and utensils being stored as clean were observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- al dishes were returned to dish area to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pico de gallo and machaca sauce mix were holding above 41F (see temperature chart) in the expo station prep cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- Machaca sauce mix was voluntarily discarded by PIC due to temperatures being above 45F. Pico was cooled down.
1.5
47.
4-501.11; Core; Shelving in the meat room walk-in cooler and some of the reach-in coolers along the service line are rusted and peeling. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in the walk-in coolers. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency on this surface.
0.5
53.
5-501.17; Core; The women's bathroom does not have covered trash cans. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
54.
5-501.111; Core; The enclosure for the trash compactor has some damage to fencing ( large holes are present). The compactor also has an opening outside that can aid in the harborage of pests or rodents. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair.
2-201.11 (A), (B), (C), and (E); Priority; Observed establishment did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Updated employee health policy emailed to manager at the end of inspection.
0.0
41.
3-304.14; Core; Observed wiping cloths in Sink and Surface (lactic acid) sanitizer slightly above 1875ppm. Sanitizer was dispensing at correct concentration. from three compartment sink. Wet wiping cloths shall be kept in approved, clean lactic acid sanitizer at 702-1875ppm concentration. CDI-New batch of sanitizer was made for wipes.
0.5
44.
4-901.11; Core; Observed some metal food containers stacked while wet on dish rack in dishwashing area. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency on this surface.
3-302.11; Priority; Observed a container of raw chicken stored above fish in reach-in fridge in fry area. Food shall be stored in order of final cook temperatures. CDI-Food were rearranged during inspection.
1.5
44.
4-901.11; Core; Improvement seen. Observed a few metal containers stacked while wet on dish rack in dishwashing area. Manager has changed method for air drying dishes by adding more shelves and drying rack. After cleaning and sanitizing, equipment and utensils shall be air-dried. CDI-by educating and moving containers to air drying rack.
3-501.16(A)(1) ; Priority; Observed container of cooked potatoes in hot hold unit with temperature 119-120F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Potatoes were reheated during inspection.
1.5
44.
4-901.11; Core; Observed some metal food containers stacked while wet on dish rack in dishwashing area. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed clean oven racks and utensils stored on soiled dish racks. Cleaned equipment and utensils shall be stored in a clean, dry location. Increase cleaning of dish rack.
0.0
47.
4-502.11(A) and (C); Core; Observed some damaged tongs and utensils throughout. Utensils shall be maintained in a state of good repair. Discard damaged utensils.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty fan vents and slightly soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency on these surfaces.
0.0
55.
6-501.12; Core; The wall behind the sink in the dish area is soiled with black residue. Observed dusty ceiling vents in dish area and puddles of water throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas
4-601.11 (A); Priority Foundation; Several containers were found stored as clean but still had food debris in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
0.0
20.
3-501.14; Priority; Whole cuts of ham were found still cooling from last night in the large walk-in cooler and measured 50-57F. PIC said the ham was removed from the smoker, placed in the walk-in to cool, and is reheated in a steamer to cut for service...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Ham discarded. PIC educated.
1.5
33.
3-501.15; Priority Foundation; Whole cuts of ham were found still cooling from last night in the walk-in. The cuts of ham were covered with plastic wrap, stacked too closely on the speed rack, and the entire speed rack was covered with a plastic bag...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: Product discarded. Education given.
0.5
42.
7-204.12; Priority; The concentration for the chemical wash measured above the recommended range. Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315. CDI: Solution will be diluted with cold water and the dispenser will be serviced.
0.5
44.
4-903.11(A), (B) and (D); Core; Utensils stored as clean on the dish rack and on the hot line were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: PIC voluntarily sent pans back to be rewashed.
1.0
47.
4-501.12; Core; Some of the cutting boards around the facility were heavily worn and some had plastic peeling off. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
49.
4-601.11(B) and (C); Core; The shelves in the walk-in coolers and the shelves in the cake reach-in cooler have a light buildup of debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
55.
6-501.11; Core; The floor is pitted and collecting water underneath the oven in the cook line. A couple of the paper towel dispensers weren't functioning. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; The wall behind the sink in the dish area is soiled with black residue. The floor of the bag-in-box room is sticky. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Report e-mailed to store e-mail: rest0942@goldencorral.net Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-401.11; Core; A couple of closed employee bottles were stored on the ledge over the ice machine door at the front server's station. Closed employee beverage containers must be handled to prevent the contamination of food, equipment, and utensils. CDI: Bottles were relocated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some of the TCS foods that were on the leftover speed carts measured 47-51F. All other items in the cooler measured 37F or below. The PIC said that the carts were rolled out of the cooler while a 45 minute delivery took place. Some of the raw chicken measured 48F for the same reason in the chicken walk-in cooler. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Foods that measured above 45F were voluntarily discarded and cooling these items in the freezer after the deliveries was discussed. Raw chicken was cooling.
1.5
23.
3-501.17; Priority Foundation; A few, opened gallon containers of milk at the server's station and in the walk-in cooler were not date marked. An employee said the milk had been opened at the beginning of the week. Refrigerated, commercially processed food shall be clearly marked at the time the original container is opened, if the food is held for 24+ hours in the establishment, with the day/date the product is to be discarded. CDI: PIC informed and milk was dated.
0.0
44.
4-903.11(A), (B) and (D); Core; Utensils stored as clean on the dish rack and on the hot line were stacked together while still wet. A few knives were stored in the gap between the wall and the knife holder at the vegetable prep area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying and in a clean location. CDI: PIC voluntarily sent pans back to be rewashed.
1.0
49.
4-601.11(B) and (C); Core; Some of the shelves, the floor, and a portion of the gasket in the chicken/fish walk-in cooler are soiled with light residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
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 Report e-mailed to store e-mail: rest0942@goldencorral.net Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-601.11 (A); Priority Foundation; Some of the utensils stored as clean in a few locations (like the poultry cutting room, dish area, and front grill station) were soiled with stickers or food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Utensils were returned to the dish area to be cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Utensils stored as clean on the dish rack were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
45.
4-903.11(A) and (C); Core; Boxes of intact single-service articles are stored on the floor of a closet underneath chemicals towards the restaurant entrance. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Store these items off of the ground and above any toxic chemicals.
0.0
47.
4-502.11(A) and (C); Core; Some of the long plastic containers had cracks on the food-contact surface portions. Utensils shall be maintained in good repair or discarded. CDI: PIC voluntarily discarded these items.
0.0
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-601.11 (A); Priority Foundation; Several containers that were stored as recently cleaned were soiled with slight food residue. A couple of the stacked plates in the self-serve well had food debris on the bottoms of them. Portions of the cleaned large vegetable slicer still had dried food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Utensils sent back through to the dish pit.
1.5
44.
4-903.11(A), (B) and (D); Core; Some of the utensils stored as clean were stacked together while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.0
47.
4-501.11; Core; The door of the reach-in cooler near the fryer has a chipped portion on the inside that is not smooth. Some of the shelves in the chicken/fish walk-in cooler are beginning to rust. Equipment shall be maintained in good repair. Render this equipment easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Some of the shelves and gaskets in the walk-in coolers and the reach-in cooler near the fryers have a slight buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
55.
6-501.11; Core; Floor underneath the wheel of the oven/steamer in the frying area is damaged. Physical facilities shall be kept in good repair. Repair this portion of the floor or render it smooth/easily cleanable.
0.0
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 Report e-mailed to PIC:rest0942@goldencorral.net Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when
responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
21.
3-501.16(A)(1) ; Priority; Meatloaf in the hot-hold box in the oven/fryer area measured 128-134. A pan of mac & cheese in the hot-hold box at the end of the line near the walk-in cooler measured 120-128F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Foods were reheated to 165F and placed back into hot-holding.
1.5
47.
4-501.12; Core; Two cutting boards in the prep corner near the produce wash sink were heavily scored and being stored on rusted wall hangers. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. CDI: Boards were discarded.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the poultry/seafood walk-in cooler is building up residue. Some of the shelving in the large walk-in cooler has a slight buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
55.
6-501.11; Core; Floor underneath the wheel of the oven/steamer in the frying area is damaged and pooling water. Physical facilities shall be kept in good repair. Repair this portion of the floor.
*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.
Items 4 and 21 marked off Transitional Permit Conditions today. Only remaining item is number 18. Contact Joshua Volkan 919-422-3747 when this item has been repaired.
