3-501.16(A)(1) ; Priority; Rotisserie chicken and rice in the hot hold display case were holding at 95-96F. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or higher. CDI-These items were voluntarily discarded.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Tomato salad and hummus were holding 45-46F in the front display case. Chicken salad made yesterday was 52F in the reach in cooler. TCS food shall be cold held at 41F or below. CDI-Foods were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Opened deli meats were not marked with the opening date. Refrigerated, ready to eat, TCS foods shall be marked with the preparation or opened date, and be discarded within 7 days of that date. CDI-Meats were voluntarily discarded.
3.0
28.
7-201.11; Priority; A bottle of Windex was stored next to opened packages of to go food containers and lids. Chemicals shall be stored so they cannot contaminate food containers, food, equipment, etc. CDI-Windex was moved to the back with other chemicals.
1.0
28.
7-102.11; Priority Foundation; There were two unlabeled spray bottles stored next to the mop sink. Working containers holding chemicals shall be labeled with the common name of the chemical to avoid confusion. CDI-Bottles were labeled.
6-301.11; Priority Foundation; No Soap is available at the front handwashing sink. Dish detergent was added to the dispenser today.
1.0
10.
6-301.12; Priority Foundation; No Paper Towels are available at the front handwashing sink. Keep sink stocked with paper towels and soap for use. Towels were added to the dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. Use detergent and clean the sink after each use. Be sure to wash away the metal fragments from the scrub pad. Keep sink clean and sanitized for food preparation. Sink was cleaned during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Cheese, Beef and Chicken Pastries, Pies 91 to 101 degrees F are stored on the front counter with no temperature control. Maintain the pies, savory pastries above 135F ~or~ hold according to the rule Time as a Public Health Control. Owner develop time holding procedures during today's inspection. Savory pastries will be held a maximum of 4 hours and then discarded with labeling on a dry erase board (other labeling method may be used as long as procedures are adjusted).
1.5
23.
3-501.18; Priority; Bulk Turkey Thigh Deli Meat is open and plastic wrapped with expired date marking (21 days for discard date). Once packages of ready-to-eat meats (capable of supporting growth of Listeria monocytogenes) are opened, maintain date marking, not to exceed seven days refrigerated. Turkey, Hummus, Eggplant have no date marking. Limit refrigerated shelf-life to a maximum of 7 days. Maintain date marking on packaged hummus & eggplant (shelf can be labeled if you do not want to label customer packaging itself). Deli Meats were discarded upon request
3.0
47.
4-501.11; Core; Handwashing sink to the left of the 3 compartment sink leaks water from the drain pipe to the floor. Repair is needed.
0.5
49.
4-601.11(B) and (C); Core; Fans on the overhead compressor in the meat cutting room are dusty. Maintain equipment clean.
4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean. Use detergent and scrub the sinks with hot soapy water after use. After cleaning and rinsing, apply sanitizer. Sinks were cleaned with dish detergent upon request.
1.5
17.
3-701.11; Priority; Large hoop cheese plastic wrapped inside the deli meat refrigerator has extensive mold growth on it. Cheese was discarded today
1.0
22.
3-501.16 (A)(2) and (B); Priority; Packaged raw meat and raw Chicken in the front portion of the display refrigerator are not at 41 degrees F as required. Cubes of Chicken 46.5F, Slices of Chicken 49.5F, Meat 48F, Beef Liver 46F. Monitor food temperature. Maintain at 41F and colder. Refrigerator was adjusted and is being monitored.
1.5
23.
3-501.18; Priority; Bulk Deli Meats are open and plastic wrapped with expired date marking. Once packages of ready-to-eat meats (capable of supporting growth of Listeria monocytogenes) are opened, maintain date marking, not to exceed seven days refrigerated. The oldest deli meat is Roast Beef that should have been discarded 14 days ago according to date marking. Pastrami, turkey thigh, two bulk Roast Beef, Turkey Breast, all exceed date marking. Limit refrigerated shelf-life to a maximum of 7 days. Deli Meats were discarded upon request
1.5
49.
4-601.11(B) and (C); Core; Kitchen, Deli, restaurant portion is largely unused. Cleaning needed Throughout the kitchen side.
3-501.16 (A)(2) and (B); Priority; Meat Display Refrigerator has meat, chicken and sausage above the required 41 degrees F. Raw Chicken Tenderloins 53F, Chicken Leg Quarters 51.5F, Meat 45F, Sausage 56F. Portioned chicken in the front customer self-service portion is 38F. Monitor food temperature with your thermometer. Food was removed from the display refrigerator. Refrigerator repairman called for servicing.
3.0
37.
3-302.12; Core; Secret Spice that replaced the 7 spice is not labeled. Add labeling to identify it with the common name.
6-301.12; Priority Foundation; Towels are not dispensing properly from the dispenser at the handwashing sink in the meat cutting room. Replace batteries or replace towel dispenser as needed. Temporary adjustment made so towels are available.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Meat Display Refrigerator has meat and chicken above the required 41 degrees F. Air vents along the front are covered. Food was removed to clean and uncover the vents during today's inspection. We discussed purchasing smaller pans that will allow air to circulate inside the refrigerator. Air channels were created today and setting was adjusted.
1.5
23.
3-501.18; Priority; Two packages of bulk deli meat including turkey is date marked to be discarded yesterday. Discard meat appropriately so that it does not exceed seven days open. Meat was discarded.
3-304.11; Priority; Uncovered Meat inside the walk-in cooler is stored on a shallow black pan with several inches of food against the wall. Cover meat in storage. Food shall only touch clean and sanitized surfaces. Restore the interior walls of the walk-in cooler to a cleanable condition. Discussed with owner that offered to "sand" wall to remove rough, deteriorating surface.
1.5
23.
3-501.17; Priority Foundation; Bulk Turkey has been opened and stored in the refrigerator but is not date marked. Add date when ready-to-eat meat is open. Owner added a date to the bulk turkey.
1.5
47.
4-501.11; Core; Food Preparation Sink against the smaller side wall is rusty. Wall inside the walk-in cooler is rusty, deteriorating, textured. Restore equipment to cleanable condition.
0.5
49.
4-601.11(B) and (C); Core; General cleaning is needed on the restaurant, food service side to remove dust from unused wares, utensils, equipment, etc
3-501.17; Priority Foundation; Some Deli Meats are open and plastic wrapped with no date marking. Once packages of ready-to-eat meats (capable of supporting growth of Listeria monocytogenes, not salami) are opened, maintain date marking, not to exceed seven days refrigerated. Deli Meats were discarded upon request
3-501.18; Priority; Remaining piece of the chub of deli meat is date marked from eleven days ago. Discard meat appropriately so that it does not exceed seven days open. Meat was discarded.
0.0
28.
7-102.11; Priority Foundation; Spray Bottles with purple solution and soapy solution are not labeled. Label each spray bottle with the common name of the contents. Bottles were labeled.
1.0
49.
4-601.11(B) and (C); Core; General cleaning of equipment is needed. Sinks, shelves, items in the unused kitchen, etc need cleaning.
4-601.11 (A); Priority Foundation; Cutting boards stored on the back of the food preparation sink have black microbial growth on surfaces that are wet and sealed together. Food preparation sink is not clean. Apply soap after use, scrub surfaces clean, rinse, sanitize and allow to air-dry. Cutting boards were taken to the ware washing sink and soap applied to the surfaces. Cleaning was started on the food preparation sink during today's inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Three white cutting boards are stored on the food preparation sink, held up by the faucet. Cutting boards are tightly stored together and remain wet on interior surfaces. Store cutting boards on a clean surface where they will air-dry.
0.5
47.
4-501.12; Core; Cutting Board Table has surfaces that are textured, yellow and brownish. Restore these surfaces to be smooth and cleanable.
0.5
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
3-501.16 (A)(2) and (B); Priority; Raw Meat Case is holding chicken and meat at 42F - 44F. Bag of organ meat centrally located and slightly to the left is 37F, under the trays of meat. Use thermometer to monitor food temperature. Maintain at 41F and colder. Owner adjusted the refrigerator slightly colder and triggered it to "turn on".
1.5
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 *restaurant side of the business has not begun operating yet. We discussed plans and menu today. Remove stickers from new pans. Have a separate digital thermometer for the restaurant side.
2-501.11; Priority Foundation; New rule requires written procedure for clean up of vomit and diarrheal events. see email with documents
0.0
23.
3-501.17; Priority Foundation; Date is not maintained on open deli meats (turkey). Once ready-to-eat deli meat (that supports growth of Listeria) is opened, maintain date that is used to reference for the required disposal within 7 days. Deli meats were appropriately labeled and discarded today
1.5
47.
4-501.12; Core; Cutting Board / Table has black cuts that indicate areas that are not being effectively cleaned. Eliminate black cuts from the white cutting surface.
1.0
47.
4-501.11; Core; Shelves inside the walk-in cooler are damaged, rusty. Maintain equipment in good repair.
Restaurant is not in use. Meat Market is in use. Provide a trash can at the handwashing sink. Clean bowls, remove stickers from pans before using in the restaurant. . Digital Thermometer with small diameter probe for checking gyro cone temperatures will be required
https://www.nc.gov/covid-19/staying-ahead-curve has information on retail restrictions. 50% capacity with cleaning and social distancing. *Count On Me NC: voluntary online COVID-19 training short courses for employees developed by NC State University - Count On Me NC
