7-204.11 ; Priority; Quaternary ammonia sanitizer in sanitizing bucket had a concentration above 400 PPM. Quaternary ammonia sanitizer shall have a concentration 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer was replaced and tested to be 400 PPM.
1.0
33.
3-501.15; Core; Multiple containers of tomatoes and cabbage were cooling with tight fitting lids. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, under refrigeration, and in food containers loosely covered or uncovered. CDI: Container coverings were removed.
1.0
49.
4-601.11(B) and (C); Core; Exhaust hood had accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean exhaust hood.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-304.15 (A); Priority; Employee handled raw chicken and immediately began handling clean equipment and utensils without removing gloves. Single-use gloves shall be used for only one task such as working with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI: Employees gloves were removed and hands were washed before resuming other tasks.
1.5
21.
3-501.16(A)(1) ; Priority; Lamb and chicken were maintained below 135F on spit, due to unit being turned off. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Unit was turned back on and foods were reheated to 165F.
1.5
28.
7-204.11 ; Priority; Chlorine sanitizer had concentration above 200 PPM in spray bottle. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Sanitizer was diluted.
1.0
28.
7-102.11; Priority Foundation; Chlorine sanitizer bottle did not have a label. Working containers used for storing toxic materials shall be identified with the common name of the material. CDI: Label was added.
0.0
33.
3-501.15; Priority Foundation; Rice cooling rate was .37F/min. The cooling rate should be .54F/min to reach 70F within two hours. Multiple containers of tomatoes and cabbage were cooling with tight fitting lids. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, under refrigeration, and in food containers loosely covered or uncovered. CDI: Rice was placed into cooling in walk in cooler and was uncovered. Container coverings were removed.
1.0
44.
4-903.11(A), (B) and (D); Core; Multiple containers were stacked while wet. Clean equipment shall be stored in a self-draining position that allows air drying. Avoid wet stacking.
0.0
55.
6-501.12; Core; Walk in cooler vent had dust accumulations. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material. Zero points taken due to 2017 Food Code adoption.
0.0
16.
4-501.114; Priority; Dish machine chlorine concentration was 0 PPM at start of inspection. A chlorine sanitizer in a mechanical operation shall have a concentration of 50-200 PPM. CDI: Sanitizer was replaced and dish machine was primed to have a chlorine concentration of 100 PPM.
1.5
16.
4-601.11 (A); Priority Foundation; Multiple knives and utensils stored as clean had food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Knives and utensils were cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Only one container of tomatoes was stacked above the fill line and had a temperature range above 41F. Temperature controlled for safety food shall be maintained at 41F or less. CDI: Tomato container was replaced with another at 38F and the stack size was reduce.
0.0
33.
3-501.15; Priority Foundation; Observed multiple containers of tabbouleh cooling with tight fitting plastic wrap. When placed in cooling or cold holding equipment, food being cooled shall be loosely covered or uncovered. CDI: Tight fitting plastic wrap was removed to allow proper cooling.
0.5
43.
3-304.12; Core; Falafel scoop was stored in water below 135F. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized, in running water, or in a container of water if the water is maintained at a temperature of at least 135F. CDI: Scoop removed from water and stored on clean portion of table.
0.0
47.
4-101.19; Core; Observed cardboard being used to line shelving in walk in cooler. Nonfood-contact surfaces of equipment shall be nonabsorbent, smooth, and easily cleanable. Replace cardboard with material that is smooth and easily cleanable.
0.5
54.
5-501.116; Core; Observed excessive buildup of grease on and around the outdoor grease receptacle. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup or becoming attractants for insects or rodents. Clean grease receptacle.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
*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: 08/02/2020
*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.
*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.
Verification will be conducted by Greta Welch by December 20, 2019 to check cold holding of the main prep top.
*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.
*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.
*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. Please do not overfill foods in the containers in the top well of the prep refrigerator. Please use the line inside of the container as the restrictive line. *************Please discontinue the use of the dish machine until the machine is providing chlorine residual at 50-100 parts per million. A verification is needed please send documentation that the dish machine is sanitizing to marion.wearing@wakegov.com before Monday, June 5th. *************
Please be advised that starting January 2019, the cold hold temperature will be lowered from 45F to 41F.
Please do not leave frozen fries out on the table top near the fryer. Frozen fries must be left inside of the refrigerator until it is fried.
A verification visit will be conducted to verify that the employee health policy was reviewed and signed by all employees on February 7th or after. Please have records on the premises. Follow-Up: 02/09/2017
