3-501.16 (A)(2) and (B); Priority; Salad holding above 41 F in the lower portion of the salad cooler. Salad cooler holding 45 F ambient. Cooler is used to store mainly non-PHF (potentially hazardous foods). The only PHF stored in this unit is salad. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Salad moved to cool in the walk-in cooler.
1.5
24.
3-501.19; Priority Foundation; No timestamps present for pizzas held on time control. The time pizzas are removed from temperature control shall be recorded. CDI - Timestamps known and added by PIC.
0.0
44.
4-901.11; Core; Cleaned and sanitized containers stacked wet. After cleaning and sanitizing equipment and utensils shall be arranged to air dry completely prior to stacking.
0.5
45.
4-903.11(A) and (C); Core; Single-service to-go containers stored with the food-contact surface exposed. Once removed from plastic packaging, store inverted until use to prevent contamination.
0.5
47.
4-501.11; Core; As mentioned above, the salad cooler is holding 45 F ambient. The salad cooler is used to store mainly non-PHF (potentially hazardous foods). Equipment shall be in good repair and proper adjustment. Repair cooler to hold at 41 F or below.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler interiors and flip top coolers soiled with brown/black buildup, food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-401.11; Core; A few employee drinks stored improperly (next to food on a prep surface/with clean dishes). Employee drinks shall be stored on the lowest possible non-food contact surface to prevent contamination.
0.5
8.
2-301.12; Priority; A food employee cleaned their hands for 5-10 seconds, and following handwashing, the faucet handles were touched to turn off with no barrier used, thus re-contaminating the hands. Food employees shall clean their hands for at least 20 seconds and to avoid re-contaminating their hands, they may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. CDI - Employee educated and hands re-washed.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Salad holding above 41 F in the lower portion of the salad cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Salad moved to cool in the walk-in cooler.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler interiors soiled with brown/black buildup and debris. Walk-in cooler gasket and door soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-501.114; Priority; Quat registered 0 ppm in the 3-compartment sink. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. CDI - Sanitizer dumped and re-made. 200-400 ppm reached.
1.5
24.
3-501.19; Priority Foundation; No timestamps present for pizzas held on time control. According to procedure, a timestamp shall be added once pizzas are removed from the oven and are placed on display for sale. CDI - Times known by PIC and added.
0.0
48.
4-501.14; Core; The rinse compartment and the sanitizer compartment of the 3-compartment sink soiled with food debris. Sinks in-use during inspection. Ware washing equipment, the compartments of sinks, sink basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
3-501.16 (A)(2) and (B); Priority; Salad holding above 41 F in a prep cooler. Prep cooler holding 45 F ambient. Cooler is used to store mainly non-PHF (potentially hazardous foods). The only PHF stored in this unit is salad. CDI - Salad to be moved to the walk-in cooler. PIC showed EHS documentation of orders placed for a new cooler.
1.5
47.
4-501.11; Core; As mentioned above, prep cooler holding 45 F ambient. Equipment shall be maintained in good repair and proper adjustment. Repair or replace cooler. In the meantime, continue to store salad on ice and monitor temperatures.
0.0
49.
4-601.11(B) and (C); Core; Prep cooler interiors soiled with brown/black buildup and debris. Walk in cooler gasket and door soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
56.
6-305.11; Core; Employee purses and coats stored with facility food on dry storage shelving. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
4-501.114; Priority; Dishwashing machine registered 0 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. VR - EHS will return to ensure dish machine is dispensing chlorine at the approved range listed above. In the meantime, use the dishwashing machine to wash and rinse, and use the sanitizer vat at the 3 compartment sink to sanitize.
1.5
16.
4-601.11 (A); Priority Foundation; Scoops, spoons and brushes used to spread various oils stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce at the salad bar reading above 41 F. Refer to temperature chart above. Lettuce placed in unit at 12 PM. CDI - Lettuce to be discarded by 4 PM. EHS emailed TPHC procedure to fill out for lettuce at the salad bar (please fill out a new form; this will be separate from the TPHC procedure for hot bar items).
0.0
23.
3-501.18; Priority; A bag of 'cooking pepperoni' dated for 1/22/22. Current date is 2/28/22. After opening, TCS (Time/Temperature Control for Safety) foods shall be date marked within 24 hours, and they shall be held for 7 days maximum. Food held well past the 7 day threshold. CDI - Pepperoni voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; A large plastic container of recently prepared lettuce cooling in a prep cooler. Refer to temperature chart above. After preparing, cool foods using rapid cooling equipment (walk in cooler/freezer). Foods shall reach 41 F prior to placing in prep units. Prep units are designed to keep foods cold, not to cool them. CDI - Lettuce moved to the freezer to cool.
0.0
49.
4-602.13; Core; Walk in cooler fan guards soiled with dust and debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean fan guards.
0.0
56.
6-305.11; Core; Lost and found items (coats, blankets, etc.) stored mixed in with single-use paper towels and toilet paper. Lockers or other suitable facilities shall be provided for storage of clothing and other possessions. Lost and found items to be moved to another location.
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. No signature required due to COVID-19. Follow-Up: 03/10/2022
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends that all food establishments go over employee health policy with staff and check in on employees health.
