4-601.11 (A); Priority Foundation; Observed multiple dishes 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 moved to be washed.
1.5
47.
4-501.11; Core; Multiple gaskets throughout are torn and need replaced.- Equipment shall be maintained in good repair.- Please replace the gaskets.
0.5
47.
4-501.12; Core; The cutting boards are beginning to get heavy scratches in them and need resurfaced or replaced.- 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.- Please replace/resurface cutting boards.
4-602.11; Core; The ice machine had pink/black residue buildup inside it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed items (see chart above) in the to go unit that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to the walk in for cooling.
1.5
41.
3-304.14; Core; Quat sanitizer in sanitizer buckets were less than 200ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (200-400ppm/ Quat)- CDI, buckets were remade to proper concentration during inspection.
3-501.16 (A)(2) and (B); Priority; Observed items (see chart above) in the to go unit that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to the walk in for cooling.
1.5
23.
3-501.18; Priority; One container of ranch had a date mark from 4/3 which is 8 days past. PIC also stated that they were mostly comingled to where newer ranches were put with older ones.- A food shall be discarded if it exceeds time/temperature combination except for the time it is frozen.- CDI, items were voluntarily discarded and we discussed not comingling product if made on different days.
0.0
40.
2-402.11; Core; Observed employees in the back doing food preparation without an effective hair restraint.- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS.- Please ensure all employees who do any type of food prep have an effective hair restraint.
0.5
41.
3-304.14; Core; Quat sanitizer in sanitizer buckets were less than 200ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (200-400ppm/ Quat)- CDI, buckets were remade to proper concentration during inspection.
0.5
44.
4-901.11; Core; Observed employee cloth drying dishes after they came from dish machine.- After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining.- Please do not cloth dry, only air dry.
0.5
55.
6-501.11; Core; Caulk was damaged between a few sink areas and walls and by adjacent splash guards. Cracks were in fiberglass reinforced panels around mop sink/can wash faucet. A few edges of walls by upright refrigerators and dish area were damaged/cracked- Physical facilities shall be maintained in good repair- CDI, PIC has receipts showing they are working on repairs for the items listed and it should take place soon.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods prepared or removed from packages two days ago had no dates (cut tomatoes, boiled eggs, feta cheese, etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by dating required foods.
1.5
41.
3-304.14; Core - Quaternary ammonium sanitizer (QA) concentration in one wiping cloth bucket was less than 200 ppm and was cloudy...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses..CDI providing fresh approved sanitizer in bucket.
0.0
44.
4-903.11(A), (B) and (D); Core - A few dishes (stored as clean) in front area were splattered with food debris, and a few bowls in refrigerator were stored with food contact sides unprotected...Clean equipment and utensils shall be stored where they are not exposed to splash or other contamination and are covered or inverted...Remove soiled dishes and invert or cover clean bowls.
0.5
47.
4-501.11; Core - Some wire shelves were rusty and corroded, and a few walk-in cooler Cambro shelves were damaged. Rolling metal push cart by dishwashing area had duck tape on top legs and openings on tops of legs...Food service equipment shall be kept in good repair...Replace damaged/rusty shelves with similar approved shelving. Remove duck tape from legs and seal openings on top (but not with tape).
0.5
47.
4-502.11(A) and (C); Core - Some food container lids were cracked...Food service utensils shall be kept in good repair...Discard cracked lids.
0.0
47.
4-205.10; Core - Observed workers in dining room filling disposable containers with lettuce salad ingredients on wood tables (not approved food preparation area). Table mounted can opener does 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...Only use approved food preparation tables in kitchen areas to do food preparation of salads, etc. Provide ANSI/NSF table mounted can opener.
0.0
55.
6-501.11; Core - Caulk was damaged between a few sink areas and walls and by adjacent splash guards. Cracks were in fiberglass reinforced panels around mop sink/can wash faucet. A few edges of walls by upright refrigerators and dish area were damaged/cracked...Physical facilities shall be maintained in good repair...Replace/repair damaged caulk and wall edges where needed, and seal FRP cracks in mop sink.
0.5
55.
6-501.114; Core - Some vent hood filters were soiled and had build-up of grease...Physical facilities shall be maintained clean...Increase filter cleaning frequency.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Educate workers on when to wash hands in the kitchen, such as when entering the kitchen after coming from outdoors, after handling raw meat, after handling chemicals, when returning from the bathroom, after removing gloves and before putting on new clean gloves, etc...>>>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 - Chicken wings cooled down 15 degrees in 43 minutes (.34 cooling rate--it must meet a minimum of .54 cooling rate). See temperature chart...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods for faster cooling.
0.0
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 foods.
1.5
33.
3-501.15; Priority Foundation - Chicken wings did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above) because they were tightly plastic wrapped and stored too close to other cooling pans of food (not enough air flow around food)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths, using containers that facilitate heat transfer, arrange 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.
0.5
37.
3-302.12; Core - Bags of sugar and a few containers of spices were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-303.11; Core - Observed a few food workers with bracelets on wrists while preparing food...Except for a plain ring, while preparing food, employees may not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from hands and arms except for plain ring.
0.0
41.
3-304.14; Core - Several buckets of sanitizer were located near clean equipment and utensils...Containers of chemical sanitizer solutions shall be stored to prevent contamination of food and clean equipment and utensils...Store sanitizer buckets below and away from clean equipment and utensils.
0.5
54.
5-501.114; Core - One dumpster drain hole had no plug...Trash and recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.5
55.
6-501.11; Core - Caulk or damaged between a few sink areas and walls. Caulk was missing in corners of ventilation hoods. One food prep sink top perimeter was cracked...Physical facilities shall be maintained in good repair... Replace caulk where needed, and re-weld cracked sink. Do not use caulk to seal cracks in metal.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Tea machine water supply lines did not appear to have double check valves. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (5-203.14 of NC Food Code Manual). Install backflow preventers if they are not present...>>>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 written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
14.
3-203.12; Priority Foundation - Shellstock tags present, but organization method does not meet the rule since no dates were written on the tags showing when last shellstock of each box was sold or served...When the last shellstock is removed from case: 1) the date when the last shellstock from container is sold or served shall be recorded on tag or label, 2) tags shall be retained for 90 days from date recorded, AND 3) record keeping system shall keep tags or labels in chronological order according to recorded date on tag or label...CDI by educating PIC of requirement. Adjust record keeping to meet this rule.
1.0
15.
3-304.15 (A); Priority - On two separate occasions, observed employee at food line touch raw meat or fish with gloved hands and proceeded to touch clean tongs with contaminated gloves...If used, single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled...CDI by having working discard gloves and wash hands before putting on clean gloves.
1.5
16.
4-602.11; Core - Interior bottom (ice chute area) of ice machine had some mold accumulation...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase cleaning frequency in ice bin chute area.
0.0
23.
3-501.17; Priority Foundation - Cooked baked potatoes in walk-in cooler prepared from two days ago had no dates...Ready-to-eat TCS* foods kept more than 24 hours shall have dates (date of preparation, use by date or both)...CDI by placing dates on pans of potatoes.
0.0
28.
7-102.11; Priority Foundation - Several sanitizer buckets were not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer buckets to denote contents.
1.0
33.
3-501.15; Priority Foundation - Cooling methods did not cool fast enough to meet time-temperature cooling parameters (135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours0...To cool hot TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with constant stirring, rapid cooling equipment (such as walk-in cooler/freezer), and loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
40.
2-303.11; Core - Observed a few food workers with bracelets on wrists while preparing food...Except for a plain ring, while preparing food, employees may not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from hands and arms except for plain ring.
0.0
40.
2-402.11; Core - Working at dishwashing machine did not have hair restraint...Food employees shall wear hair restraints that covers body hair to effectively keep their hair from contacting exposed food, clean equipment and utensils...Instruct worker to don a hair restraint as required.
0.0
41.
3-304.14; Core - Quaternary ammonium sanitizer (QA) concentration in most wiping cloth buckets checked was less than 200 ppm. Also, a few food workers had soiled wiping cloths attached to aprons...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Maintain QA sanitizer at proper strength (200-400 ppm) in cloth buckets, and store soiled cloths in buckets--not on workers' aprons. NOTE: Cloths can be used as "mitts" to handle hot pans or dishes, but they must be kept clean and dry at all times.
0.5
48.
4-302.13; Priority Foundation - Hot water sanitizing dishwasher was being used in facility, but no hot water testing strips, thermometer or other device was provided to measure utensil surface temperature machine...In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...CDI by informing PIC of requirement.
0.0
55.
6-501.11; Core - Caulk was missing between handsinks and splashguards and between dishwashing area and walls...Physical facilities shall be maintained in good repair...Replace missing caulk where needed, ensuring it is smooth and easy to clean.
0.5
55.
6-501.12; Core - Observed soiled ventilation hood filters above cooking line and hood above dishwashing machine...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Remind workers that after they contaminate their hands in any way or after taking off contaminated gloves, hands must be washed. Discussed requirement for double check valves on water supply lines for beverage machines, ice machine, etc. (at point of use) if they are not in place. The double check valves must be visible...>>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
*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.
