4-703.11; Priority; Thermal disk did not reach required sanitizing rinse temperature of 160F after several attempts. Equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations achieving a surface temperature of at least 160F. Repeat Violation. CDI: Three-compartment sink for sanitizing to be used while dish machine is repaired.
3.0
55.
6-501.12; Core; Dust build-up around vents in back shared kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-401.11; Core; Employee beverages sitting on prep tables in Tuffy and Los Lobos. An EMPLOYEE shall eat or drink in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.5
10.
6-301.11; Priority Foundation; Hand soap dispenser not working at hand wash sink close to dish washing area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Batter replaced.
0.0
16.
4-703.11; Priority; Hot water dish machine 0ppm. Hot water sanitizer shall be maintained at 160F. CDI: Maintenance called and 3 comp set up. Repeat.
1.5
47.
4-501.12; Core; Heavily scored cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
General Comments
Complaint investigation #9581908 was also completed during inspection.
4-601.11 (A); Priority Foundation; Some metal containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
16.
4-703.11; Priority; Quat sanitizer 0ppm in 3 comp. Maintain sanitizer at correct concentration in 3 comp 200-400ppm. CDI: Quat corrected.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Store utensils in a self draining position that allows air drying.
0.5
48.
4-501.18; Core; Soiled sanitizer water at 3 comp. The wash, rinse, and SANITIZE solutions shall be maintained clean.
4-601.11 (A); Priority Foundation; Sticker residue on several metal containers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items inside drawer cooler 45-60F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others placed in another unit.
3-501.18; Priority; Bag of lettuce inside walk in and container of lettuce in tuffys past date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Lettuce discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Store utensils in a self draining position that allows air drying. Repeat.
3-501.15; Priority Foundation; Salads cooling in tight fitting containers inside refrigerator. Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination. CDI: Salads moved to walk in and containers opened.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Store utensils in a self draining position that allows air drying.
0.0
48.
4-501.18; Core; Soiled sanitizer water at 3 comp. The wash, rinse, and SANITIZE solutions shall be maintained clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. REHS will return by August 31, 2021 to verify the hot water sanitizing rinse at the large dish machine reaches at least 160F at the dishes. Follow-Up: 09/06/2021
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 March 18, 2021 to verify hot water temperature of middle kitchen handwashing sink has been adjusted. Follow-Up: 03/21/2021
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.
*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.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *INSPECTOR INFORMATION: Patricia Sabby// Patricia.Sabby@Wakegov.com// 919-796-8053*
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification to be done on November 1, 2018 to evaluate completion of Item #8 (5-202.12) on this report. Follow-Up: 11/01/2018
*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.
The quat sanitizer solution in the 3 compartment sink was only 58F. NC Food Code requires that quat sanitizer be 75F or greater. The sanitizer dispenser is plumbed into a cold water line and only dispenses cold water; in cooler weather months, the solution will not be dispensed at required temperatures. It is recommended to have a mixing valve installed so that the water is properly tempered. The concentration of the solution being dispensed from the unit during inspection was just over 300 ppm; until a mixing valve can be installed, the solution can be diluted using hot water to bring the temperature up to meet requirements. Solution was brought up to just over 75F during inspection. Always check the concentration of the solution after diluting to insure that it is meeting minimum temperature requirements.
At the 3 compartment sink, the sanitizer concentration was sufficient but the solution was only 71F. According to NC Food Code, the minimum temperature for quat sanitizer is 75F. Unless documentation can be provided to verify that the solution is effective below 75F, the solution needs to be maintained at the required minimum temperature. Recommend installing a valve at the faucet so that the water temperature can be adjusted manually or installing a mixing valve at the water connection.
