2-201.11; Priority; Employees could not locate employee health information that includes the top foodborne illnesses, their symptoms, and when to be excluded or restricted from work after feeling ill. This is required per 2017 food code. CDI- Employee health poster was provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut tomatoes and cheese were holding above 41F on the prep top service unit (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was removed from prep top to cool down before a 4 hour period elapsed.
1.5
41.
3-304.14; Core; Wet wiping cloths were found being held outside of sanitizer. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; Scoops were found being stored inside of food containers with their handles directly touching the food. If utensils are stored inside of food containers, they shall have handles that are clearly above the food in order to prevent potential contamination.
0.5
47.
4-501.12; Core; Cutting board is developing brown scratches/discoloration. 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
52.
5-403.11; Priority; The drain under the 3 compartment sink is not completely draining used water at an appropriate rate. Individual sewerage systems shall be maintained and operated properly and according to law. VR- EHS returning on 7/5 to verify drain is properly functioning. Suspension not issued today due to severity (employees are able to slowly drain the water).
3-302.11; Priority; Two containers of raw shell eggs in water stored over several boxes of produce inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods below ready-to-eat foods such as produce. CDI: Eggs moved.
1.5
41.
3-304.14; Core; Wiping cloths stored in sanitizer buckets of Quat sanitizer below the required 200ppml concentration. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration. CDI: Buckets remade.
0.0
47.
4-501.12; Core; Scoring collecting dark debris observed on small smoothie cooler. 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; Stainless steel on reach-in cooler door thresholds with build-up of black and white growth. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Please have equipment surfaces thoroughly cleaned.
0.5
55.
6-501.12; Core; Significant black growth on walls behind 3-comapartment sink. Facilities shall be cleaned as often as necessary.
6-501.111; Core; Few flies observed in back kitchen prep area. Premises shall be maintained free of pests.
0.0
41.
3-304.14; Core; Damp/soiled wiping clothes stored on prep counter. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
55.
6-501.12; Core; Significant amount of dust collecting on air vents and surrounding ceiling panels above prep sinks and food prep areas. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Observed employee drinks and phone stored on dry storage shelving above food ingredients. Areas designated for employee food and drink shall be located so that food and equipment are protected from contamination.
0.5
General Comments
Request has been made to change category 3 to category 4.
4-601.11 (A); Priority Foundation; Sticker residue observed on a few dressing bottles and multi-use containers in dish storage area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
21.
3-501.16(A)(1); Priority; Beyond chicken, breaded chicken tender and chicken thighs all holding below 135F inside hot-holding make line containers. TCS foods shall be maintained at 135F or below. These items are typically on a 4-hour time holding procedure. Procedure was not followed correctly today. No points deducted for hot-holding. CDI: Time stamps added.
0.0
24.
3-501.19; Priority Foundation; Food items that were held on time-holding did not have time stamps or a time log during inspection. Facility did not have written time-holding procedures during inspection. Facility shall be written procedures for time-holding prepared in advance and available on site at all times. Time stamps shall be added once food is removed from temperature. CDI: Time-holding procedures filled out during inspection and time stamps added.
1.5
49.
4-602.13; Core; Gasket on walk-in cooler doors and reach-in coolers are in need of thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
4-601.11 (A); Priority Foundation; Food debris left on dishes stored as clean in dish storage area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
23.
3-501.17; Priority Foundation; Large container of roasted corn without a date marking. Time/Temperature foods held in the facility for 24 hours or more shall be date marked with day one as the date of preparation. CDI: Date marking applied.
1.5
41.
3-304.14; Core; Wiping cloths stored in cloudy sanitizer buckets of Quat sanitizer below the required 200ppml concentration. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Utensils/Dishes nested wet and retaining water on back kitchen dish racks. Equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
55.
6-501.12; Core; Floor drains in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; There was no one that is ServeSafe certified during inspection. A person in charge shall be a certified food protection manager who has shown proficiency through passing a test as part of an accredited program.
1.0
16.
4-601.11 (A); Priority Foundation; Sticker residue observed on several dishes on dish storage racks and on salad containers currently in use. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
24.
3-501.19; Priority Foundation; Food items that were held on time-holding did not have time stamps or a time log during inspection. Facility shall be written procedures for time-holding prepared in advance and available on site at all times. Time stamps shall be added once food is removed from temperature. Repeat Violation. Verification Required: EHS will return in 10 days to ensure that hold-holding procedures are being observed correctly.
3.0
28.
7-201.11; Priority; Containers of sanitizer stored directly beside food ingredients in back kitchen area. Toxic materials shall be stored so they cannot contaminate food. CDI: Sanitizer buckets moved to safe location.
1.0
41.
3-304.14; Core; Wiping cloths stored in dirty sanitizer buckets of Quat sanitizer below the required 200ppml concentration. Wiping cloths shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
49.
4-601.11(B) and (C); Core; Black residue build-up on walk-in cooler door gasket. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Repeat Violation.
0.0
55.
6-501.12; Core; Food debris on floors and walls near 3-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Observed employee lunch stored in the bottom of the salad display cooler beside facility food contact items. Areas designated for employee food and drink shall be located so that food and equipment are protected from contamination.
0.0
General Comments
EHS will return on Friday, October 14th to verify that time-holding procedures and time recording is being appropriately maintained. Peri Sellew may be contacted by phone at (984) 220-7242 or by email at peri.sellew@wakegov.com
4-601.11 (A); Priority Foundation; Food debris on clean tongs stored on dish rack. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Potentially hazardous dressings holding above 41F on salad make line (see above chart). Time/temperature control for safety foods shall be maintained at 41F or less. CDI: Water added to ice underneath dressings and were anchored into the ice. PIC to monitor temperature, place on a 4-hour time hold if temperature of 41F or below can not be maintained.
1.5
24.
3-501.19; Priority Foundation; Facility did not have written time-holding procedures during inspection. Observed PIC adding timestamps to food items already removed from temperature control and placed on display. Facility shall be written procedures for time-holding prepared in advance and available on site at all times. Time stamps shall be added once food is removed from temperature. CDI: EHS provided time-holding education to PIC and facility owner. TPHC procedures were emailed to owner to complete and have on site at all times. Repeat Violation.
3.0
49.
4-601.11(B) and (C); Core; Gaskets on walk-in cooler door in need of thorough cleaning. Bottom of tall, one door refrigerator in need of cleaning. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue.
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
*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. Follow-Up: 04/18/2020
*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.
