3-305.11; Core; Water leaking from air condenser onto foods inside walk in freezer. Food shall be protected from contamination by storing the food in a clean, dry location. CDI: Items moved and those opened were discarded.
1.0
47.
4-501.11; Core; Walk in air condenser is leaking. Equipment shall be maintained in good repair.
0.5
55.
6-501.11; Core; Baseboard on the wall behind the bread area is missing and not easily cleanable. Physical facilities shall be maintained in a state of good repair. Replace baseboards as needed. Repeat.
0.5
General Comments
No TPHC needed. Establishment holds meatballs at 135F or above, discard every 4 hrs for quality.
4-602.11; Core; Ice machine had residue underneath the interior chute. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent accumulation of soil or mold. Clean underneath ice machine chute more frequently.
1.5
24.
3-501.19; Priority Foundation; Establishment was holding meatballs on time as a public health control (TPHC). While the food was properly marked with a start and end time to hold the food out of temperature, PIC was not able to locate written instructions for the food being held on TPHC. Written procedures for TPHC shall be provided and accessible for EHS review. CDI- EHS provided TPHC template.
0.0
41.
3-304.14; Core; Repeat; 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.
1.0
47.
4-501.11; Core; Some areas of shelving in the walk-in cooler are rusting and need to be replaced. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.11; Core; Baseboard on the wall behind the bread area is missing and not easily cleanable. Physical facilities shall be maintained in a state of good repair. Replace baseboards as needed.
3-301.12; Priority; Employee personal beverage was being stored on a prep surface at the beginning of the inspection. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of clean equipment or food.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese was being stored too highly above the container's fill line on the prep top unit and was up to 47F at the top. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was taken back to the walk-in cooler to be cooled down before a 4 hour period elapse.
1.5
40.
2-303.11; Core; Employee was observed wearing a watch while preparing food. Employees may not wear jewelry on their wrists and fingers (other than a plain wedding band) while preparing food.
0.0
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
54.
5-501.114; Core; Outdoor waste receptacle is missing a drain plug. Outdoor waste receptacles shall be fitted with drain plugs in place.
0.0
56.
6-501.110; Core; Employee jackets were found hanging on shelving where cups and single service items were being stored. Employees shall use designated areas or lockers shall be used by employees personal items such as clothing and electronics.
3-304.12; Core; In use knives being stored in sanitizer water. In use utensils shall be stored in water at 135F or above or on a clean surface that is sanitized. CDI: Knives moved to clean surface. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Employee food items in the walk-in cooler observed stored above facility foods. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Move employee items to the low shelf. Repeat.
6-301.12; Priority Foundation; hand sink by the 3-comp door did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual disposable towels. CDI - PIC added paper towels.
0.0
10.
6-301.11; Priority Foundation; hand sink by the 3-compartment did not have hand soap. Each handwashing sink or group of 2 adjacent hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - PIC added soap.
1.0
16.
4-602.11 Core; Ice machine observed with a build up of black residue when top external cover was removed. Lobby soda machine observed with residue around the ice shoot. surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the ice machine.
1.5
23.
3-501.17 Priority foundation; a few items on the make line did not have date marks. TCS/hazardous foods shall bare a date indicating the date prepared, date removed from manufacturer packaging, or date of discard. CDI - PIC discarded items voluntarily.
0.0
43.
3-304.12; Core; Knives on the make line observed stored in room temperature water. Food preparation and dispensing utensils if stored in water shall be stored in water at or above 135F, or in running water with sufficient velocity to flush particulates to drain. CDI - PIC removed knives from water.
0.5
45.
4-903.12; Core; Single service items observed stored underneath a hand washing sink. Single-service and single-use articles may not be stored underneath sewer lines that are not shielded to intercept potential drips. CDI - PIC relocated single services items way from under the hand sink.
0.5
49.
4-601.11(B) and (C); Core; residue build up on the door gaskets of the double door low boy cooler in the front. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of the door gaskets.
0.5
55.
6-501.11; Core; cove base along the walk-in freezer is damaged/in need of repair. Physical facilities shall be maintained in good repair. Repair the cove base damage.
0.0
56.
6-403.11; Core; Employee food items in the walk-in cooler observed stored above facility foods. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Move employee items to the low shelf.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
*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. Recommend moving paper towel dispenser for front handwashing sink, that is currently located over a coffeemaker and out of the handwash area, to the adjacent wall in widest area, to reduce risk of splash-contamination on clean utensils and equipment. A tri-fold paper dispenser would be narrower and may work better for needs at both handwash sinks.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Manager does a fantastic job of following the food code rules!! Well done.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Over 60 packages of ham, turkey, lettuce, cheese, tomatoes, chicken and steak were thrown away. These food products were temperature abused. Refrain from using walk in cooler for any other potentially hazardous foods. An emergency service request has been sent to the repair operator. Do not store any foods in this refrigeration(that are potentially hazardous) until EHS verifies the compliance and adequacy of the walk in cooler.
Found the sanitizer in the spray bottle to be too strong, turning the test strip blue immediately. Quat ammonia santizier being used must have a concentration of 150-400 ppm. Found a small amount of white build-up on the tomato slicer blades. Found a small amount of build-up in the soda dispensers where the nozzles go. CDI - sanitizer was diluted to the proper concentration range. Tomato slicer was moved to the dish area to be cleaned. Soda dispenser was cleaned during the inspection.
1.5
17.
Found several food items on the line to be out of temperature. It appears that the foods are stacked too high. Steak and chicken chunks that are stacked in boats are stacked 6 trays deep. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - reduced food levels. Talked to the manager about keeping food levels lower and keeping back-up food in the reach in cooler under the toaster oven.
2.0
34.
Found plastic utensils stacked tightly that were still wet. Utensils must be allowed to properly air-dry prior to stacking tightly. Found the ice bucket and the ice scoop stored on a metal pan that had mold on the pan. Be sure clean utensils are stored on clean surfaces.
0.5
36.
Soda nozzles are difficult to clean. Found beverage cooler to only have an air-temperature of 47 degrees F. Found labeling stickers to be left on the exterior of food containers after washing. Be sure these come off during the washing process. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Quat. ammonia sanitizer is being dispensed above 400ppm. Have dispenser adjusted by service tech so concentration is 150-300ppm. No points deducted today.
0.0
17.
Majority of meats and cheeses in front sandwich make cooler are above 45F. Cooler has ice on interior walls, but most foods are 50-57F in black pans. Current foods are removed and placed back in walk-in cooler to chill down and fresh meats and cheeses are placed on ice on front line to maintain foods 45F or below until repair person arrives. Follow-up visit will be made on Wednesday 8-17-11 to verify unit has been properly repaired.
2.0
29.
Worker was preparing yogart parfaits without a hat. Hat was placed on head once inspector entered.
0.5
36.
Make line sandwich cooler is turned wide open and still appears to not be cooling enough to maintain proper food temps. Have unit serviced and repairs performed.
0.5
47.
Remove domestic water heater which is being stored in small storage room on top of a drink rack.
0.5
49.
Documentation of approved training - 2 point credit awarded.
