4-601.11 (A); Priority Foundation; Sticker residue observed on multi-use utensils stored as clean. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: Stickers to be removed by dish staff.
1.5
38.
6-501.111; Core; Few small flies observed around hand washing sink and near in-kitchen office area. Premises shall be maintained free of pests.
6-301.12; Priority Foundation; No paper towels at dish machine area. Each hands ink shall be supplied with paper towels. CDI: Towels provided.
1.0
13.
3-202.15 ; Priority Foundation; Dented cans stored with working cans. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. CDI: Cans separated.
1.0
15.
3-302.11; Priority; Raw chicken stored over cooked eggs inside reach in freezer. Food shall be protected from cross contamination by storing items based on final cook temps.
0.0
23.
3-501.18; Priority; Tomatoes and guac inside walk in past date marking. TCS foods shall be discarded after day 7. CDI: Items discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils stored in soiled containers, metal containers under prep tables have food debris falling on them and some containers are being wet stacked. Clean utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination and in a self draining position that allows air drying. Repeat.
3-302.11; Priority; Raw eggs stored over pasturized eggs. Food shall be stored with RTE foods stored over cooked. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still a few plastic containers with sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean utensils stored in soiled containers, metal containers under prep tables have food debris falling on them and some containers are being wet stacked. Clean utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination and in a self draining position that allows air drying.
0.5
47.
4-502.11(A) and (C); Core; Some plates stained and some metal cooking racks rusty. Utensils shall be maintained in good repair.
4-601.11 (A); Priority Foundation; Dishes have improved but there are still a few plastic containers with sticker residue and cookie cutters stored clean that have debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
55.
6-501.12; Core; Floors inside bakery walk in freezer need cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; A few metal containers and plates stored clean had build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: Clean up plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored clean had build up on them. Stacked deep plastic containers have sticker residue on the sides. Food contact surfaces shall be cleaned to sight and touch. CDI: PIC placed in dish washing area for rewashing.
1.5
41.
3-304.14; Core; Wet cloths stored in soapy water buckets. Wet cloths shall be stored in sanitizer when not in use.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
48.
4-302.14; Priority Foundation; Test strips needed for hot water dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI: REHS provided some test strips and PIC showed where test strips are being ordered.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return by September 2, 2021 to verify sanitizer dispenser at 3-comp has been adjusted to maintain sanitizer at the required 272-700ppm DDBSA. Follow-Up: 09/09/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. VR-VERIFICATION REQUIRED. REHS will return by February 11, 2021, to verify the hot water at the hi-temp dish machine has been corrected to consistently reach at least 160F at the dishes. Contact your REHS Joanne Rutkofske at 919-623-0459 when ready for verification of correction. Follow-Up: 02/11/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. VR- VERIFICATION REQUIRED. REHS will return by November 19, 2020 to verify the dish machine is providing at least 160F hot water sanitizing rinse at the dishes. Follow-Up: 11/26/2020
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. VR-VERIFICATION REQUIRED. REHS will return by Tueday, 1/21/2020 to verify the hot water at the hi-temp dish machine in the main kitchen has been corrected. Follow-Up: 01/27/2020
*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. Inspection lead by ZWC.
*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.//Inspection conducted by Jennifer Brown: 919-868-9249 at Jennifer.Brown@wakegov.com
*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. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com*
*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.
At the 3 compartment sink, the quat sanitizer dispenser is plumbed directly into a cold water line and the solution was being dispensed at 64F during inspection. According to NC Food Code, quat sanitizer solution is required to be 75F or greater. In order to meet Code requirements, the dispenser should be plumbed with a mixing valve or should be plumbed to a mixing attachment on the faucet. At the mop sink, a secondary backflow preventer was installed but in the wrong location. If used, the device should be installed directly to the mop sink faucet with any shut offs downstream from the device.
no active cooking going on today. Mostly preparing foods for the restaurants in the food court area. Summer school session is in with limited students on campus. Facility is doing non continuous cooking. Gave chef Eddie the example of the correct procedure for this that he can change and make one for this facility. will follow up on the next inspection.
The dish machine must be adjusted so the plates get hot enough to activate the 160 degree thermolables. I will follow up in 10 days or sooner if you call me at 919-868-9244. Follow-Up: 03/31/2014
