4-601.11 (A); Priority Foundation; There was some dishes that was stored that had the day dot stickers on the dishes. There was a large slicer that had not been used today or yesterday and was not clean. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The items were cleaned.
1.5
38.
6-501.111; Priority; There were several live flies observed in the kitchen. The premises shall be maintained free of insects. The presence of insects and other pests shall be controlled to eliminate their presences on the premises. A return visit will be made to see if the item has been corrected.
1.0
39.
3-307.11; Core; There was a massive amount of frost build-up in the walk-in freezer. There was frost and ice on the boxes and shelves. Food must be stored in manner to prevent contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; A dust pan was stored on the clean slicers. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.11; Core; There were several rusty shelves in the kitchen. Repair the leak or the heat strip in the walk-in freezer. There was ice and frost build up in the unit. Repair the ice machine and equipment that is no longer working. Equipment must be in good repair and easy to clean.
1.0
47.
4-501.12; Core; The large white cutting board had several cuts on the both sides of the board. 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; Clean the gaskets on the cold hold units. Clean the shelves in the walk-in freezer and coolers. Clean around the cooking equipment. Clean the shelves in the dry storage areas. Equipment must be kept free of an accumulation of dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor and walls near the food prep areas to remove the debris. Clean the floor in the walk-in cooler. Physical Facilities shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; In a cold hold-unit sliced tomatoes were held at 57, Lettuce was held at 56F, Cheese was held at 55F, and Green salsa was held at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.
1.5
38.
6-501.111; Priority Foundation; There were live and dead roaches observed in the kitchen. Take steps to eliminate the pest problem. The premises shall remain free of insects and other pests. A return visit will be made to see if the item has been corrected.
1.0
39.
3-307.11; Core; There was a massive amount of frost build-up in the walk-in freezer. There was frost on boxes and shelves in the freezer. Food must be stored in a manner to prevent contamination.
1.0
47.
4-501.11; Core; Some of the shelves in the business are rusty. Repair the leak or the heat strip in the walk-in freezer. There was a massive amount of ice and frost in the unit. Repair the reach-in cold- hold unit that can not maintain cold hold temperatures at 41F or below. All equipment must be in good repair.
1.0
49.
4-602.13; Core; Clean the shelves in the walk-in freezer to remove the frost and ice on the shelves. Clean around the cooking equipment to remove the food debris. Clean the shelves in the walk-in cooler. Clean the shelves in the dry storage area. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dirt, Food residue and other debris.
0.5
51.
5-205.15; Priority; Repair the leak at the three compartment sink. All plumbing systems must be maintained in a state of good repair. A return visit will be made to see if the item has been corrected.
1.0
55.
6-501.12; Core; Clean the floor around the cooking equipment to remove the debris and dead roaches. Clean the floor in the walk-in freezer to remove the frost. Physical Facilities must be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; There was a cup in the handwashing station at the start of the inspection. A handwashing sink may not be used for purposes other than handwashing. CDI.. The cup was moved away from the handwashing sink.
0.0
15.
3-302.11; Priority; Raw onions were stored below raw pigs in the food prep area. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The raw onions were moved away from the raw pork.
1.5
23.
3-501.17; Priority Foundation; In the walk-in cooler there were some potentially hazardous foods with the discard dates of 4/6, 47, 4/9 and 4/10. Potentially hazardous foods must be date marked the date marking can be the consume by or preparation date. The food will have a 7 day shelf life since the cold hold units must maintain a temperature of 41F or below. This was a repeat item from the last inspection. CDI.. The food items placed in the trash can.
1.5
37.
3-602.11; Priority Foundation; There were several food items made in the establishment that has two or more ingredients does not not have any labels on the packages. If made from two or more ingredients a list of ingredients in descending order must be on the food package. A return visit will be made to see if the item has been corrected.
1.0
39.
3-307.11; Core; There was a massive amount of frost build up in the walk-in freezer. There was frost on the food boxes and shelves in the freezer. Food must be stored in a clean dry location.
1.0
47.
4-501.11; Core; The shelves in the walk-in cooler are starting to rust. Repair the leak or heat strip in the walk-in freezer there was a massive amount of frost build up in the unit. All equipment must be in good condition and easy to clean.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in freezer to remove the ice and frost build up. Clean the stove top to remove the carbon build up. Clean around the cooking equipment. Clean the storage shelves. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in cooler to remove the ice and frost from the floor. Clean the floor around the cooking equipment and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Two employee observed touching a trashcan and continuing to work without washing hands. Hands shall be washed after engaging in activities that contaminate the hands. CDI - employees were instructed to wash hands.
2.0
10.
5-205.11; Priority Foundation; Handwashing sink blocked by trashcan. A handwashing sink shall be maintained so that is accessible at all times for employee use. CDI - trashcan was moved.
0.0
15.
3-302.11 Priority; Raw pig foot observed sitting in crate of raw peppers. Food shall be protected from cross contamination by storing raw meats from raw produce. CDI - raw meat removed, peppers will be cooked to 165F as part of a kill step in making salsa.
1.5
16.
4-602.11 core; interior of the ice machine has stained pink residue on it. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Have ice shield replaced.
0.0
23.
3-501.17 Priority foundation; Containers of cooked meat in the walk-in cooler had 10/22-10/27 dates on them. TCS/hazardous foods shall bare a date indicating the date prepared, date removed from manufacture packing or date of discard(7 days from prep date). CDI - correct dates were added to containers.
1.5
23.
3-501.18; Priority; Containers of barbaqoa dated for 9/20/22 observed still in the walk-in cooler. TCS/hazardous foods shall be discarded after a 7 day hold. CDI - Foods were discarded by PIC.
0.0
38.
6-501.111 Core; Several small bugs observed throughout the facility. The premises shall be maintained free of pests. Have pest control come out to address issue.
1.0
39.
3-305.11; Core; Food in the walk-in freezer observed stored on the ground. Food shall be protected from contamination by storing the food at least 6 inches off the floor. Do not store food on the floor.
0.0
39.
3-307.11; Core; Water condensation drip observed over meat grinder and into meat. Food shall be protected from contamination. CDI - meat grinder was moved from underneath condensation drip.
1.0
47.
4-501.11; Core; Low boy cooler at the front has a torn gasket, light bulb at the hood vent is burning out. Sink in dry storage area has loose caulking. Equipment shall be maintained in a state of good repair and condition. Repair/replace the above items.
0.0
54.
5-501.115; Core; Dumpsters area observed with trash litter outside of the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. Maintain the area clean.
0.0
55.
6-501.11; Core; Ceiling tiles outside of the walk-in cooler are damaged and tearing. Physical facilities shall be maintained in good repair.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Written procedures for responding to vomiting & diarrheal events must be provided. This new requirement was discussed.
0.0
10.
5-205.11; Priority Foundation; The hand washing sink by the dish station was blocked by a trash can. Hand washing stations shall be accessible during all hours of operation. The trash can was relocated.
1.0
16.
4-602.11; The interior of the ice maker was observed with heavily accumulated pink residue. Food contact surfaces shall be cleaned as frequently as needed to maintain them clean.
1.5
47.
4-501.11; Core; Observed heavily accumulated ice in the walk in freezer. Equipment shall be maintained in good repair.
0.0
53.
5-501.17; Core; There is no covered trash can in the employee restroom. A covered trash can must be provided.
0.0
54.
5-501.115; Core; The dumpster area was heavily littered. Refuse areas shall be maintained clean.
0.5
54.
5-501.113; Core; The sliding door to the dumpster was left open. Dumpsters shall be maintained covered.
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.
*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.
Will visit on 7/2/18 or before Vegetables are delivered pre-washed and pre-cut until permit is obtained to install the vegetable prep sink. The slicer was in an area that had not been approved for food prep so was relocated to the kitchen. Follow-Up: 07/02/2018
