2-301.12; Priority; Observed employee wash hands by rinsing/scrubbing in under 10 seconds as a "quick wash" before going back to handling food.- Food employees shall wash hands for at least 10-15 seconds while rubbing hands vigorously.- CDI, PIC spoke to employee about proper hand washing and hands rewashed.
2.0
16.
4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to wash area for cleaning.
1.5
41.
3-304.14; Core; The sanitizer buckets were less than 50ppm for chlorine.- Sanitizer buckets used to store cloths shall be at the proper concentration. (50-200ppm/chlor)- Please make sure sanitizer is proper concentration.
The trays of chicken that are on TPHC do no have clear identifier labels to determine time placement for certain trays. In addition, a written policy is needed in store.
3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P Priority;
1.5
33.
Pans of pork bbq are being stacked on each other in reach in freezer for second stage cooling. Methods of process with corporation require cooling food to 41F prior to placing in refrigeration and to place containers on speed racks (located in walk in cooler). Cooling measures for both processes were measured and the freezer is unable to support cooling.
3-501.15; (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls;
CDI: Pork bbq products were moved to walk in cooler to finish cooling, Continue to cool and use logs to follow cooling processes.
0.5
47.
4-501.11; Core; The gasket on the one door reach in is in poor repair. Ensure all equipment is maintained in good repair.
0.0
48.
The washing green soap bucket for clean in place equipment is less than 110F and was measured at 78F. 4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf
CDI: Bucket used for clean in place of equipment was removed from service.
0.0
49.
4-602.13; Core; Non food contact surfaces of the production equipment in kitchen had touch point areas accumulated with debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to wash area for cleaning.
1.5
44.
4-903.11(A), (B) and (D); Core; Very minor wet stacking of some of the metal pans used for placing pulled bbq.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please completely air dry before stacking together.
0.0
47.
4-501.11; Core; Gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
0.5
49.
4-602.13; Core; The undersides of cooking equipment have buildup of grease hanging, some of the gaskets throughout have some buildup, and other equipment needs cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed and do so more frequently.
3-401.11; Priority - One large and thick chicken breast reached only 149F final cook temperature in some parts...Chicken shall be cooked to at least 165F for 15 seconds throughout entire product...CDI by continuing to cook chicken to proper temperature.
1.5
21.
3-501.16(A)(1); Priority - A piece of chicken in hot holding box was as low as 133F...After properly cooking or reheating TCS* foods, they shall be maintained at 135F or above throughout entire product until served...CDI by reheating chicken piece.
0.0
28.
7-102.11; Priority Foundation - One green bucket of soapy water and one red bucket of sanitizer were not labeled. Small styrofoam cup with blue liquid (dish detergent?) also had no label...Working containers of cleaners and sanitizers shall be labeled with name of product inside...CDI by labeling buckets and discarding container of soap.
1.0
41.
3-304.14; Core - A cloth and green scrubber were in a bucket of soapy water solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water.
0.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups and coffee filters were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in plastic bags or clean covered container.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled metal shelves/cabinets, dunnage racks, push carts, equipment door gaskets and handles, #10 can storage rack. Old sticky residues were on exteriors of several clean food pans...Equipment/utensil nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/items above, and remove sticky residues from pan exteriors.
0.5
53.
6-501.18; Core - Underside exterior of men's bathroom urinal was soiled...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase urinal cleaning frequency.
0.0
54.
5-501.111; Core - One trash dumpster had cracked metal bottom and top lid...Trash/recycling receptacles shall be maintained in good repair...Replace the damaged dumpster.
0.5
54.
5-501.116; Core - Interiors and exteriors of kitchen trash cans were soiled, and outside dumpster exteriors were soiled...Trash and recycling receptacles shall be kept clean...Increase cleaning frequency of receptacles above.
0.0
55.
6-501.11; Core - Some kitchen floor tiles had missing grout between them...Physical facilities shall be maintained in good repair...Replace missing tile grout.
0.0
55.
6-501.12; Core - A few ceiling vent grates/covers were dusty and soiled...Physical facilities shall be maintained clean...Increase vent grate cleaning frequency.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
3-401.11; Priority - Some large pieces of breaded chicken only reached 146-159F final cook temperature...Chicken shall be cooked to 165F for 15 seconds throughout entire product...CDI by discarding chicken pieces or refrying to proper temperature.
1.5
20.
3-501.14; Priority - On nine pans of BBQ pork cooling from this morning, labels had time of 7:24 am, but pork was as high as 57F at 5:11 pm (almost 10 hours later)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding all nine pans of pork during inspection.
1.5
21.
3-501.16(A)(1); Priority - At steam table, some BBQ chicken wings in sauce and Brunswick stew were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Cole slaw and potato salad on make line top were above 41F (see temperature chart) because cold holding unit was unplugged...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - All green and red buckets of soapy water and sanitizer, respectively, were not labeled. Small container with blue liquid (dish detergent) also had no label...Working containers of cleaners and sanitizers shall be labeled with name of products inside...CDI by labeling buckets and soap container.
1.0
28.
7-201.11; Priority - Jug of bleach was located next to bags of flour...Chemicals shall be stored so they cannot contaminate food and clean equipment and utensils...CDI by properly storing bleach.
0.0
33.
3-501.15; Priority Foundation - In walk-in cooler and upright refrigerator, nine pans of BBQ pork were cooling on speed rack or on top of each other where little cool air could flow around pans. BBQ did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled by using shallow pans (2-4 inch food depth), rapid cooling equipment, ice-water baths with frequent stirring, arranged in equipment to provide maximum heat transfer, and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by educating PIC about proper cooling and voluntarily discarding pans of BBQ pork. NOTE: Use calibrated thermometer and cooling charts to ensure proper cooling.
1.0
40.
2-402.11; Core - One food worker was not wearing a hair restraint on head and over beard...Food employees shall wear hair/beard restraints to cover body hair to effectively keep hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear required hair restraints.
0.0
41.
3-304.14; Core - Several moist/soiled wiping cloths were on counter tops, and cloths were in a bucket of soapy water solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water.
0.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups and coffee filters were not protected. Some disposable food containers were inverted on soiled surfaces...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in plastic bags or clean container, and clean soiled surfaces where disposable items are located.
0.5
47.
4-101.19; Core - Observed cardboard on dunnage racks under food boxes in walk-in cooler...EQuipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from racks. Consider using nonabsorbent cutting boards, vinyl liners or plexiglass to line dunnage racks instead.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled metal shelves/cabinets, dunnage racks, push carts, refrigerator interiors, equipment door handles (including walk-in cooler), #10 can storage rack, exteriors/bottoms of flat sheet pans...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/items above.
0.5
53.
6-501.18; Core - Underside exterior of men's bathroom urinal was soiled...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase urinal cleaning frequency.
0.0
54.
5-501.113; Core - Top lids on one dumpster were open...Lids on one dumpster were open...Outside trash/recycling receptacles shall be kept covered with tight-fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.0
54.
5-501.116; Core - Exteriors of kitchen trash cans and one outdoor dumpster were soiled...Trash/recycling receptacles shall be kept clean...Increase cleaning frequency of trash cans and dumpsters.
0.0
55.
6-501.11; Core - Pipe under 3-compartment sink was leaking, and many kitchen floor tiles had missing grout between them...Physical facilities shall be maintained in good repair...Repair leaking pipe, and replace missing grout.
0.5
55.
6-501.12; Core - Ceiling vent grates/covers were dusty and soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
3-501.14; Priority - Brunswick steam and BBQ pork did not cool fast enough to meet time-temperature cooling parameters....Hot TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41 or less within 4 additional hours...CDI by changing cooling methods for faster cooling.
0.0
21.
3-501.16(A)(1); Priority - BBQ chicken wings in sauce were 106F-133F in various parts of product...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating wings and sauce.
1.5
28.
7-102.11; Priority Foundation - One red bucket of sanitizer was not labeled...Containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling sanitizer bucket.
0.0
33.
3-501.15; Priority Foundation - Brunswick stew and BBQ pork were cooling in pans on speed rack where little cool air could flow around pans of stew (both foods did not cool fast enough to meet time-temperature cooling parameters--see Item #20 above)...TCS* foods shall be cooled by using shallow pans (2-4 inch food depth), rapid cooling equipment, ice-water baths with frequent stirring, arranged in equipment to provide maximum heat transfer, and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Use calibrated thermometer and cooling charts to ensure proper cooling.
1.0
38.
6-501.111; Core - Several live house flies were in kitchen, men's bathroom, and dining room...The premises shall be maintained free of insects by using pest control methods approved for food service establishments...Rid facility of flies.
1.0
40.
2-402.11; Core - One food worker was not wearing a hair restraint on head and over beard...Food employees shall wear hair/beard restraints to cover body hair to effectively keep hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear required hair restraints.
0.0
41.
3-304.14; Core - A few moist/soiled wiping cloths were on counter tops, and wiping cloths were in a few buckets of soapy water solution. Chlorine sanitizer concentration in one bucket was less than 50 ppm, and sanitizer was very soiled...Moist or soiled wiping cloths shall be kept in approved (proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water OR place them in soiled laundry area.
0.5
44.
4-903.11(A), (B) and (D); Core - Many food containers and buckets were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and completely air dry them before stacking.
0.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups, paper boats were not protected. Unprotected/exposed coffee filters were on front service counter near area where customers stand...Single service disposable food/beverage containers shall be protected from contamination...Invert food boats on clean surface, and keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters covered and behind/under counter away from customers.
1.0
47.
4-205.10; Core - Red pepper grinder did not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Provide documentation that shows this grinder meets requirements or replace with ANSI/NSF equipment.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of some equipment in front prep area, metal cabinets/shelves, condiment storage containers, #10 can storage rack, equipment handles, sink drainboard undersides, exteriors/bottoms of flat sheet pans...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/items above.
0.5
54.
5-501.113; Core - Lids on one dumpster were open...Outside trash/recycling receptacles shall be kept covered with tight-fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.0
54.
5-501.116; Core - Many kitchen trash can exteriors were soiled...Trash/recycling receptacles shall be kept clean...Increase cleaning frequency of trash cans.
0.0
55.
6-501.12; Core - Ceiling vent grates/covers were dusty and soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
55.
6-501.11; Core - Handsink by kitchen rear door did not have cold water (hot water was only available)...Physical facilities shall be maintained in good repair...Provide cold running water under pressure at this sink.
0.5
55.
6-201.11; Core - Cardboard was on floor in front tea making area and chicken breading area...Floors and floor coverings shall be constructed so they are smooth and easily cleanable...Remove cardboard from floor and use only non-slip, easily cleanable and nonabsorbent floor coverings.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
cD2-401.11; Core - One uncovered employee beverage was on box of disposable cups, and another one was stored by clean food containers...Employees shall eat and drink only in designated areas to prevent contamination of exposed food, clean equipment/utensils and single service food/beverage items, and employee beverage containers shall be covered or closed...CDI by discarding beverages.
0.5
20.
3-501.14; Priority - Cooked potatoes were as high as 44F after cooling from day before (more than 6 hours ago). BBQ pork did not cool fast enough to meet time-temperature cooling parameters....Hot TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41 or less within 4 additional hours...CDI by changing cooling methods for faster cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority - A few cold TCS* foods on make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by stirring foods...NOTE: Ensure cold TCS* foods are 41F or less BEFORE placing in refrigerated make line top.
0.0
23.
3-501.17; Priority Foundation - Many plastic wrapped balls of frozen BBQ pork (in freezer) and containers of cole slaw, brunswick stew, etc. (from day before or longer ago?) in walk-in cooler had no dates...Refrigerated/frozen ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS*. Foods prepared on site and then frozen must have freeze and thaw dates...CDI by placing dates on foods.
1.5
28.
7-102.11; Priority Foundation - One green bucket of soapy water solution was not labeled...Containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling bucket of soap solution.
0.0
33.
3-501.15; Priority Foundation - Cooked potatoes from day before had been cooling in containers with 15 inch food depth. BBQ pork was cooling on speed racks with pans stacked close together and little air flow between them (both foods did not cool fast enough to meet time-temperature cooling parameters--see Item #20 above)...TCS* foods shall be cooled by using shallow pans (2-4 inch food depth), rapid cooling equipment, ice-water baths with frequent stirring, arranged in equipment to provide maximum heat transfer, and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Use calibrated thermometer and cooling charts to ensure proper cooling.
1.0
41.
3-304.14; Core - A few moist/soiled wiping cloths were on counter tops, and wiping cloths were in soapy water solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water OR place them in soiled laundry area.
0.5
45.
4-903.11(A) and (C); Core - Some boxes of disposable food/beverage containers were stored directly on floor, and several stacks of disposable cups and paper boats were not protected. Unprotected/exposed tea jug lids and coffee filters were on front service counter near area where customers stand...Single service disposable food/beverage containers shall be protected from contamination and stored 6 inches above floor...Elevate disposable items 6 inches above floor, invert food boats on clean surface, and keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters and jug lids covered and behind/under counter away from customers.
0.5
47.
4-501.11; Core - Some interior refrigerator shelf racks were rusty...Food service equipment shall be maintained in good repair...Replace rusty racks.
0.5
47.
4-502.11(A) and (C); Core - A few large metal containers were cracked and/or badly bent (therefore, no longer easy to clean), and at least one spatula was damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled metal cabinets/shelves, dunnage racks, condiment storage containers, #10 can storage rack, equipment handles, ventilation hood interiors...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/items above.
0.5
53.
6-501.18; Core - Undersides of men's urinal was soiled, and handsink basin to right of breading station was soiled with food debris...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
54.
5-501.113; Core - A few dumpster side doors were open...Outside trash/recycling receptacles shall be kept covered with tight-fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.0
54.
5-501.114; Core - One dumpster drain had no plug...Trash/recycling dumpsters with drain holes shall have plugs in place...Replace missing drain plug.
0.0
56.
6-305.11; Core - Several employee coats were stored above or on top of boxes with fryer oil containers...Lockers or other suitable facilities shall be provided for orderly storage of employees' clothing and other possessions.
0.0
General Comments
TCS*: Time-temperature control for safety foods...REMEMBER: After discarding soiled gloves, hands must be washed before putting on clean gloves. After washing hands at handsink, use paper towel to turn off faucet knobs to prevent contamination of clean hands...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM Donavon Wright, Exp. 4-29-2024...Verification visit to be made on October 8, 2021 evaluate completion of Item #8 (5-202.12) on this report. Follow-Up: 10/08/2021
