3-501.18; Priority; Deli meat and tomatoes on make line past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items discarded.
1.5
55.
6-501.12; Core; Dust accumulation on ceiling. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.16(A)(1) ; Priority; Containers of cooked ribs sitting on top of the oven were holding at 125F. After properly reheating or cooking TCS* foods, they shall be maintained at 135F or above throughout entire product. CDI- by reheating food to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Bacon fat sitting on the counter top at 76F. Unless actively preparing or properly cooling, cold TCS foods shall be kept at 41F or less...CDI bacon fat voluntarily discarded by PIC.
1.5
49.
4-601.11(B) and (C); Core; Shelving holding clean dishes observed with some dust accumulation. The sides of the flat top grill has heavy grease accumulation present. Cleaning along the sides and inside of the fryer needed. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
3-202.11; Priority - Bagged cut kale was at 52-62F about 15 minutes after being delivered...TCS* foods shall be at 41F or less when received...CDI by promptly refrigerating kale...NOTE: Ensure you take temperatures of foods (spot check) when delivered by distributor. If TCS* foods are not at 41F or less (or if frozen foods are not frozen), advise delivery person right away and foods at incorrect temperatures should be immediately returned.
0.0
16.
4-601.11 (A); Priority Foundation - A few food containers and knives had food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
21.
3-501.16(A)(1); Priority - Hamburgers and ground beef on flat top grill were below 135F in various parts of food (see temperature chart)...After properly reheating or cooking TCS* foods, they shall be maintained at 135F or above throughout entire product...CDI by reheating foods.
1.5
23.
3-501.17; Priority Foundation - Open jug of milk and several small dishes with cut melon/honey dew had no dates (opened more yesterday or longer ago)...Refrigerated ready-to-eat TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
28.
7-102.11; Priority Foundation - One spray bottle (with sanitizer?) was not labeled...Working containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of product...CDI by labeling bottle.
1.0
28.
7-204.11; Priority - Quaternary ammonium sanitizer (QA) in one wiping cloth bucket was more than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed proper concentration...CDI by adding water to sanitizer solution so it did not exceed 400 ppm.
0.0
33.
3-501.15; Priority Foundation - Seafood salad (made from room temperature or colder ingredients) was cooling in container with 6-8 inch food depth. It cooled down only 1 degree in 95 minutes when temperature was checked in the middle of product...When cooling TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with constant stirring, and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods.
0.5
36.
4-502.11(B); Priority Foundation - One dial top metal stemmed thermometer read 25F when calibrated using ice-water bath (should read 32F in ice-water)...Metal stemmed food thermometers shall be properly calibrated to ensure their accuracy...CDI by calibrating thermometer.
0.5
41.
3-304.14; Core - Observed one wiping cloth in bucket of soapy water solution. Also, a few wet wiping cloths were hanging over the sides of buckets of sanitizer...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses (not soapy water)...CDI by properly storing wiping cloths.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean, wet containers so they completely air dry before stacking.
0.5
51.
5-202.13; Priority - Ice machine drain line (for ice melt from ice bin) extended down inside floor drain underneath machine...Air gap between water supply inlet and flood level rim shall be at least twice the diameter of water supply inlet (and not less than 1 inch)...CDI by informing PIC of requirement.
0.0
54.
5-501.114; Core - One trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.11; Core - Three-compartment sink drain pipe was leaking. Some small holes were in mop sink walls, and ceiling surfaces around vents were peeling/damaged...Physical facilities shall be kept in good repair...Repair leaking pipe, seal wall holes, and repair damaged ceiling surfaces.
0.5
55.
6-501.12; Core - Kitchen/storage ceiling vents had mold/soil accumulation. Floor and floor drain under 3-compartment sink were soiled, and flooring was soiled under wait station cabinets...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-501.17 Priority foundation; Container of cut melons observed in a standing fridge with no date mark. TCS/hazardous foods shall be date marked, with the date prepared, date removed from manufacturer packaging, or date of discard. CDI - date mark added.
1.5
28.
7-201.11; Priority; Bleach spray bottle observed hanging on a clean dish storage rack. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service/use articles. CDI - bleach spray bottle was relocated to the chemical section.
0.0
45.
4-903.11(A) and (C); Core; Single service containers observed stored on the floor in the dry storage area. Single-service/use articles shall be stored at least 6 inches above the floor.
0.5
51.
5-205.15; Drainpipe at the 3-compartment sink is leaking. Plumbing systems shall be in good repair.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-302.11 Priority; Raw chicken observed stored above single service orange juice cups in the bottom of the prep cooler. Food shall be protected from contamination by Arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented. CDI - raw chicken was moved to the bottom of the prep cooler and orange juice moved to the top shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Broccoli-raisin salad with egg dressing made yesterday observed stored in a standing fridge at 43-45F. TCS/hazardous foods that are cold holding shall maintain 41F or below. CDI - Product to be discarded at end of day.
1.5
23.
3-501.17 Priority foundation; Bag of cooked chicken made yesterday observed stored in the bottom prep cooler without a date. TCS/hazardous foods shall bare a date indicating the prep date, date removed from manufacturer packing or date of discard. CDI - PIC discarded item voluntarily.
0.0
39.
3-307.11; Core; Grill observed stored outside the kitchen backdoor. Food possibly contaminated by environmental sources. Facility has one week to remove grill. Applications must be sent to the health department if facility wants to conduct outside cooking. EHS will follow up within 10 days to verify grill has been removed.
0.0
45.
4-903.11(A) and (C); Core; Box of single-service cups stored on the floor in the dry storage area. Single-service/use articles shall be stored in a clean and dry location at least 6 inches above the floor. Do not store single service items on the floor.
0.0
49.
4-601.11(B) and (C); Core; Hood ventilation filters observed with grease accumulation. Door gaskets of standing cold hold units observed with residue build up. Standing fan in the warewashing area observed with dust accumulation. Ice-machine door has minor build-up along the inside. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
54.
5-501.114; Core; Drain plug missing on one of the outside dumpsters. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. If you are having trouble contacting waste service provider to replace drain plug, it is advised to email them so you may provide EHS of replacement attempts for the drain plug.
0.0
55.
6-501.12; Core; Walls and floors underneath the rinse sink observed soiled. Physical facilities shall be cleaned as often as necessary to keep the clean. Increase the cleaning frequency underneath the rinse sink. There is an improvement in cleaning since last inspection.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-501.14; Priority - Cut melons cooled one degree after 60 minutes (very slowly)...TCS* foods prepared from room temperature preparation shall be cooled to 41F or less within 4 hours...CDI by changing cooling methods for faster cooling.
0.0
21.
3-501.16(A)(1); Priority - Sweet potato bites were 98-142F on steam table...After TCS* foods are properly reheated or cooked, they shall be maintained at 135F or above throughout entire product...CDI by discarding sweet potatoes.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or discarding foods at incorrect temperatures.
1.5
28.
7-102.11; Priority Foundation - Green container with sanitizer solution and bottle of blue liquid were not labeled...Containers of chemicals and sanitizers shall be labeled with name of contents...CDI by discarding sanitizer solution and labeling bottle.
0.0
33.
3-501.15; Priority Foundation - Cut melons were cooling very slowly during inspection because of deep covered storage container (6-8 inch food depth)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths, rapid cooling equipment (such as freezers), using containers that facilitate heat transfer, arranged in equipment to provide maximum heat transfer and/or loosely covering or completely uncovering food if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
45.
4-903.11(A) and (C); Core - A few plastic ramekin containers without handles were in dry foods, and a few stacks of styrofoam cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Do not store ramekins in foods to use as scoops. Use hard scoops with extended handles for food dispensing. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-501.11; Core - Gasket on one refrigerator was torn...Food service equipment shall be maintained in good repair...Replace the torn gasket.
0.5
47.
4-502.11(A) and (C); Core - At least one container lid was cracked...Food service utensils shall be maintained in good repair...Discard cracked lid.
0.0
49.
4-601.11(B) and (C); Core - Observed some soiled wired shelving, interiors bottoms of freezer, drip tray under stove top, and some metal cabinet/drawers...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of surfaces/equipment above.
0.5
54.
5-501.114; Core - Trash dumpsters drain holes were missing plugs...Trash/recycling receptacle drains shall have plugs in place...Replace the missing plugs.
0.5
55.
6-501.11; Core - Small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Seal the wall holes.
0.5
55.
6-501.12; Core - Kitchen ceiling panels and vents, walls, flooring under wait station area and floor corners were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
DISCUSSION: Meals in styrofoam containers dished up for dinner service for residents are not being maintained adequately hot or cold on push carts. Some food to be delivered in take out containers were sitting on carts for more than 2 hours during inspection. IT IS HIGHLY RECOMMENDED THAT A HOT HOLDING CABINET IS PROVIDED AND USED TO KEEP FOODS FOR DELIVERY HOT...TCS*: Time-temperature control for safety food...>>>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
2-501.11; Priority Foundation; No vomit/diarrhea (biohazard) clean-up procedure available. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. A procedure was emailed to PIC.
0.0
6.
2-401.11; Core; Employee beverage was stored on prep area near food. Store beverages away from food, clean utensils, single-service items and linen.
0.5
15.
3-302.11; Chicken livers were stored over pork. Ground beef was stored over pork. Sausage stored over biscuits. Store foods according to final cook temperature as illustrated on placard on refrigerator door. Items were rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Liquid eggs were 44 degrees and sour cream was 45. These items were near the front of the refrigerator. PIC had the door open putting delivery away. Maintain temps to 41 degrees or below. The liquid eggs were discarded by the manager. CDI - Checked at the end of the inspection after doors had been left closed. Temperatures were dropping.
0.0
41.
3-304.14; Core; One wet cloth was stored on a prep table. Wet cloths shall be held in chemical sanitizer between use or placed in the dirty laundry.
0.0
44.
4-901.11; Core; There was a small amount water in the bottom of clean carafes. Carafes shall be drained and air-dried. Utensils were stored in a gray bin with crumbs and debris in the bottom. Store utensils in clean containers.
0.5
49.
4-601.11(B) and (C); Core; There was some residue inside top and around right corner of shield in the ice machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Thoroughly clean.
0.5
54.
5-501.114; Core; Drain plugs were missing from dumpsters. Have maintenance contact the dumpster company to request drain plugs.
*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: 09/10/2020
*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.
*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. In dumpster area, keep top lid down/closed on dumpster and keep area clean of tree debris accumulation. VR- REHS will return by April 26, 2019, to verify a backflow prevention device has been added to the crushed ice machine. Will also verify middle reach-in unit holding proper temperatures. Call if ready sooner. Follow-Up: 04/26/2019
*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. Very low flow of hot water at the kitchen handwash sink. Recommend having this fixture repaired to provide better flow.
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs, maintenance, and upgrades 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. Inspection completed by Laura McNeill and John Wulffert 2701
couple of chicken salad containers were 46-47 degrees in the sandwich make line unit. Cooler had been opened to stock product this morning. Keep unit top closed when not in use. *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.
Starting 1/1/2019 THE NC FOOD CODE REQUIRES ALL COLD FOOD to be held at 41 degrees F or below. Please update or maintain equipment to meet this requirement. Please plan accordingly.
A paper towel dispenser is required at the hand wash sink behind the food product vending area front counter. Employee hand washing notices are needed in the dining area restrooms. A covered waste receptacle is required in the kitchen staff bathroom.
RAW CHICKEN STORED ABOVE FISH AND NEXT TO SCALLOPS IN THE 4 DOOR FREEZER. COOKED CHICKEN DRUMSTICKS STORED NEXT TO RAW FLOUNDER. RAW SCALLOPS STORED NEXT TO HEAVY CREAM IN THE 2 DOOR REFRIGERATION UNIT. RAW CHICKEN STORED NEXT TO COOKED HAM IN THE 3 DOOR REFRIGERATION UNIT. STORE ALL FOOD ACCORDING TO THE FINAL COOK TEMPERATURES. FOLLOW THE REFRIGERATION/FREEZER STORAGE CHART POSTED. REPEAT.
3.0
26.
OPENED BAG OF BISUIT MIX AND CORN MEAL ON THE DRY STORAGE SHELVING. SEAL ALL DRY GOODS ONCE OPENED.
0.5
36.
WORN CRACKED PLASTIC BUS TUBS. ONE WORN PITTED POT. THE TOP AND SIDES OF THE OVEN IS RUSTY.
0.5
40.
Clean the following surfaces: the sides of the grill, the sides of the fryers, the handle on the fryer. Moldy caulk above the drainboard to the oven.
0.5
45.
THE FLOOR IS DIRTY UNDER THE SHELVING IN THE DRY STORAGE ROOM, UNDER THE 3 COMPARTMENT SINK, UNDER AND BEHIND THE FRYERS,GRILL AND OVEN.
0.5
47.
CHAFING STANDS STORED ON THE FLOOR OF THE DRY STORAGE ROOM. STORE ON SHELVING.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw hamburger stored above cooked meatballs and raw chicken stored above pork in the 3 door upright freezer. Store all food according to the final cook temperature. Follow the refrigeration/freezer storage chart posted.
1.5
11.
Quat sanitizer was less than 200ppm in the spray bottle. Use 200-400ppm of quats. Corrected during inspection. Sanitizer is less than 200 ppm at the 3 compartment sink. Adjust the quat dispenser.
1.5
25.
No thermometers in the upright refrigeration units. Corrected during inspection.
0.5
34.
Utensils stored in a dirty drawer. The knive holder needs to be cleaned. Some food containers were stacked wet. Air dry before stacking.
0.5
36.
Worn pitted pots. Replace them.
0.5
40.
Clean the following surfaces: the sides of the grill, the sides of the fryers, the inside door/gaskets on the cambro, the inside of the oven, the outside of the steamer, the dry storage shelf that is in the prep area.
0.5
45.
Floor is dirty in the dry storage room and under the dishmachine.
0.5
46.
Replace blown light under the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Handling raw fruit with bare hands. Always use thongs, gloves or spatulas when handling ready to eat food. Corrected during inpection.
0.0
10.
Raw chicken stored above cooked meatballs in the 3 door freezer. Cooked ham stored below chicken in the 3 door freezer. Always store food according to final cook temperatures. Corrected during inspection. A breakfast buffet was self service with no sneeze guards. Always use sneeze guards for self service buffets.
1.5
11.
Sanitizer was over 400ppm of quats in a spray bottle. Use 200-400ppm of quats. Corrected during inspection. A few utensils and lids were stored with food debris. Corrected during inspection.
1.5
26.
Openened bag of lentils and marshmellows. Seal all dry goods once opened, place in ziplock or in a container with a tight fitting lid.
0.5
34.
Utensils stored in a container with food debris. Corrected during inspection.
0.5
40.
The burners on the oven need to be cleaned.
0.0
45.
The ceiling is acoustical in the prep areas of the kitchen. Provide a ceiing tile that is smooth and easily cleanable. The floor is dirty under the dishmachine, in the dry storage area in the corners against the walls.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Continue to work on transitional items. Transitional permit expires July 11, 2011. Transitional reminder given.
