3-501.16 (A)(2) and (B); Priority; Observed multiple items (See chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to walk in while units turned down.
1.5
47.
4-501.11; Core; One gasket is torn on the prep top unit.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
0.0
49.
4-602.13; Core; Cleaning is needed in the bottoms of the reach in freezers.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the freezers and do so more frequently.
4-602.11; Core; The drink nozzles had black residue buildup in them. The ice machine had pink residue buildup inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude the accumulation of soils and mold.- Please clean ice machine and drink nozzles and do so more frequently.-
1.5
39.
6-404.11; Priority Foundation; Observed multiple cans with heavy dents in them stored with regular cans.- Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES- CDI, items were moved to new location
1.0
41.
3-304.14; Core; Cloths were all over counters and not in sani buckets. Sanitizer in the buckets was way over 200ppm/chlor.- Cloths in use for wiping surfaces shall be placed in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/chlor).- Please make sure cloths stay in sanitizer at the proper concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Many clean dishes, food containers and plastic food baskets were stacked while wet, and some clean food containers had unprotected food contact surfaces...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate dishes/utensils so they completely air dry before stacking, and cover or invert food utensils.
3-302.11; Priority; Observed raw beef, shrimp, and sausage being stored directly overtop of ready to eat foods in cold hold unit near cooking area.- To prevent cross contamination, raw animal foods shall be stored by order of required final cooking temperature with the highest required temperature items on the bottom.- CDI, items were rearranged.
3.0
15.
3-302.11; Core; Observed peppers being stored in the walk in freezer without a cover and covered in ice from the condenser that it was touching.- Unless actively cooling, foods in storage shall be kept covered or protected from contamination.- Please cover foods to prevent contamination.
0.0
16.
4-501.114; Priority; Sanitizer at the dish machine was at 0ppm.- A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall be at the proper concentration. (50-200ppm/chlor).- CDI, the machine was not primed and had a lot of air in the line. Was fixed during inspection.
1.5
16.
4-602.11; Core; The ice machine had pink residue buildup inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude the accumulation of soils and mold.- Please clean ice machine and do so more frequently.
0.0
23.
3-501.18; Priority; Observed multiple containers of food (mainly salsa) in the walk in cooler that had a date from November 19th which is past the 7 days that is allowed for time/temperature requirements.- A food shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination.- CDI, items were voluntarily discarded.
1.5
41.
3-304.14; Core; Cloths were all over counters and not in sani buckets. Sanitizer in the buckets was way over 200ppm/chlor.- Cloths in use for wiping surfaces shall be placed in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/chlor).- Please make sure cloths stay in sanitizer at the proper concentration.
0.0
49.
4-602.13; Core; Observed minor buildup of residue and debris on sides of cooking equipment.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the sides and do so more frequently.
0.0
General Comments
See complaint #9581635 Rena "Nicole" Millard/ 919-500-6205/ Rena.Millard@wake.gov
3-302.11; Core; Many foods in walk-in cooler, reach-in refrigerator (not cooling down) and dry storage were uncovered or not sealed...Unless actively cooling, foods in storage shall be kept covered or packages sealed...Cover/seal foods as required.
3.0
15.
3-302.11; Priority; Observed raw eggs being stored directly overtop of ready to eat foods in the walk in cooler.- To prevent cross contamination, raw animal foods shall be stored by order of required final cooking temperature with the highest required temperature items on the bottom.- CDI, the eggs were moved below food.
0.0
16.
4-501.114; Priority; Sanitizer at the dish machine was at 0ppm.- A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall be at the proper concentration. (50-200ppm/chlor).- CDI, the PIC has already placed a work order in for the machine, they are using it to wash and sanitizing in their 3 compartment sink in the meantime.
0.0
33.
3-501.15; Priority Foundation; Observed large batches of sauces that were pulled from the stove and sat on the counter at room temperature. These items sat here without being touched for at least 30 minutes during inspection and the temperature did not change but 1 degree.- Cooling shall be accomplished by placing food in shallow pans, using rapid cooling equipment, stirring the food placed in ice water bath, or other effective methods.- CDI, the food was moved to the walk in cooler and stirred and little to try and cool food.
1.0
35.
3-501.13 ; Core; Observed multiple packs of meats thawing in the sink under running water, not submerged, and above 41 degrees F.- TCS foods shall be thawed by completely submerging in running water and ensuring the food does not exceed 41 degrees F.- CDI, the product was moved to the walk in and prep area for preparation and rules/methods were discussed with PIC.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed forks with the food/mouth portion up and observed plates being stacked with food splash on them face up.- Clean equipment and utensils shall be stored inverted or covered so no contamination can occur.- Please invert the forks and plates mentioned.
0.5
47.
4-402.11; Core; The handsinks are coming off of the wall and will need to be sealed to the walls again.- Equipment that is fixed because it is not easily movable shall be sealed to adjoining equipment or walls if it is exposed to spillage or seepage.- Please place the sink back to the wall.
6-301.12; Priority Foundation - No paper towels were located at handsink by cooking line...Hansinks shall have paper towels or other approved hand drying device...CDI by providing paper towels at handsink.
1.0
15.
3-302.11; Core - Many foods in walk-in cooler, reach-in refrigerator (not cooling down) and dry storage were uncovered or not sealed...Unless actively cooling, foods in storage shall be kept covered or packages sealed...Cover/seal foods as required.
1.5
20.
3-501.14; Priority - Shredded chicken cooled from yesterday was as high as 49F in center of food (other foods in walk-in cooler were well below 41F--see temperature chart)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding chicken.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Diced tomatoes in ice was as high as 50F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by adding cold water to ice to cool faster.
0.0
23.
3-501.17; Priority Foundation - No ready-to-eat (RTE) TCS* foods had dates (foods kept more than 24 hours)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date, use by date or both)...CDI by placing dates on required foods.
1.5
33.
3-501.15; Priority Foundation - Cooked shredded chicken cooled in container with 5-6 inch food depth, and it was still at 49F in the center after more than 6 hours from the day before. Also, chip salsa was cooling in container with about 12 inch food depth...To cool TCS* foods, use shallow containers with 2-4 inch food depth, stir food frequently in container placed in ice water bath at level of food in container, use containers that facilitate heat transfer, add ice as ingredient, arrange in equipment to provide maximum heat transfer and/or loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by voluntarily discarding chicken and using ice water bath for chip salsa.
0.5
36.
4-204-112; Core - No thermometer was located in one reach-in refrigerator...In mechanical refrigerators, a thermometer shall be located in warmest part of unit or on exterior...Provide a thermometer inside refrigerator that is accurate to plus or minus 3 degrees F.
0.0
37.
3-302.12; Core - A few bottles of water and sauces were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with common name of food inside...Properly label food containers to denote contents.
0.0
39.
3-305.11; Core - Upon entering kitchen to start inspection, two large uncovered pots of food were stored directly on floor in high traffic area...Food shall be stored where it not exposed to splash and other contamination and at least 6 inches above floor...CDI by placing pots on table top.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean dishes, food containers and plastic food baskets were stacked while wet, and some clean food containers had unprotected food contact surfaces...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate dishes/utensils so they completely air dry before stacking, and cover or invert food utensils.
0.5
47.
4-101.19; Core - Aluminum foil was lining solid shelves, and cardboard was lining shelves in freezer. Foil and cardboard were torn and/or soiled...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove foil and cardboard from shelves and racks. Consider using flexible nonabsorbent vinyl or plexiglass to line shelves/racks.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, freezer interiors, equipment door handles, gaskets and hinges. Several utensil exteriors and containers lids had stickers on them...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, and remove all stickers from items.
0.5
55.
6-501.11; Core - Handsink drain pipe by cooking line was leaking, and very little to no cold water came out of 3-comp sink faucet. Baseboard around perimeter of kitchen was detaching from wall in various areas...Physical facilities shall be maintained in good repair...Repair leaking drain pipe, provide cold running water at 3-comp sink, and resecure baseboard against wall.
0.5
55.
6-501.12; Core - Observed soiled drain pipes, walls behind sinks, and bathroom ceiling vent covers...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures and surfaces 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
3-301.11; Priority - Observed worker handle ready-to-eat (RTE) tortillas with bare hands... Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment...CDI by discontinuing handling RTE foods with bare hands.
2.0
14.
3-203.12; Priority Foundation - Shellstock tag from raw shell oysters did not have the date when the last shellstock from box was served...When the last oyster is removed from box: 1) the date when the last oyster from container is sold/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 writing date on tag of when last oyster was served from box. NOTE: Keep a copy of shellstock tag (from original box in freezer) on container of oysters thawing in walk-in cooler.
1.0
15.
3-302.11; Core - Many foods in walk-in cooler, reach-in refrigerator (not cooling down) and dry storage were uncovered or not sealed...Unless actively cooling, foods in storage shall be kept covered or packages sealed...Cover/seal foods as required.
1.5
16.
4-601.11 (A); Priority Foundation - Knives on wall magnetic strip and hand cutter had food debris on them but were being stored as clean...Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing items at dishwashing area.
0.0
21.
3-501.16(A)(1); Priority - Outer parts of containers of rice hot holding in oven were as low as 129F...After properly cooking or reheating, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating rice in oven.
3.0
22.
3-501.16 (A)(2) and (B); Priority - Cut tomatoes on ice was as high as 46F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by adding more ice around container of cut tomatoes.
0.0
37.
3-302.12; Core - A few spice containers, bottles of water/oil, etc. were not labeled or improperly labeled...Unlabeled containers of foods not easily recognizable must be labeled with common name of food inside...Properly label food containers to denote contents.
0.0
40.
2-402.11; Core - Kitchen cook was preparing food without a hair restraint...Food employees shall wear hair restraints such as hats, hair coverings or nets that covers body hair to keep hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear hair required hair restraint.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean plastic food baskets were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate baskets and invert so they completely air dry before stacking.
0.5
47.
4-101.19; Core - Aluminum foil and cardboard were lining solid shelves, table top and dunnage racks throughout kitchen. Foil and cardboard were torn and/or soiled...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove foil and cardboard from shelves and racks. Consider using flexible nonabsorbent vinyl or plexiglass to line shelves/racks.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled freezer interiors, equipment door handles and some shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Wall behind sinks, drain pipes, and vent hood filters were soiled...Physical facilities shall be maintained in clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Baseboard around perimeter of kitchen was detaching from wall in various areas...Physical facilities shall be maintained in good repair...Resecure baseboard against the wall.
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
3-302.11; Priority - Raw shell eggs in refrigerator were stored above fresh vegetables and fruits...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-302.11 (A)(4); Core - Several foods in walk-in cooler, reach-in refrigerator (not cooling down) and dry storage were uncovered or not sealed...Unless actively cooling, foods in storage shall be kept covered or packages sealed...Cover/seal foods as required.
0.0
15.
3-304.15 (A); Priority - Worker at dish machine handled soiled dishes with gloved hands and then handled clean dishes with contaminated gloves. Kitchen cook handled raw shrimp and chicken with gloved hands and then handled clean utensils/equipment with contaminated gloves...If used, single use gloves shall be used for only one task such as working with raw animal food or ready-to-eat food, used for no other purpose, and discarded when damaged or soiled...CDI by having workers discard contaminated gloves and wash hands.
0.0
20.
3-501.14; Priority - Shredded white cheese on make line top cooled 1 degree in 68 minutes (not fast enough to meet time-temperature cooling parameters)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F (or room temperature preparation) to 41F or less within 4 additional hours...CDI by moving cheese to other refrigeration for faster cooling.
0.0
21.
3-501.16(A)(1); Priority - Outer parts of containers of rice hot holding in oven were as low as 122F...After properly cooking or reheating, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating rice in oven.
1.5
33.
3-501.15; Priority Foundation - White shredded cheese cooled down very slowly during inspection (see temperature chart and Item #20 above). Tall containers of enchilada sauce and taco meat were cooling in ice-water baths where half of the containers were above level of ice-water...To cool TCS* foods, use shallow containers with 2-4 inch food depth, stir food in container placed in ice water bath at level of food in container, use containers that facilitate heat transfer, add ice as ingredient, arrange in equipment to provide maximum heat transfer and/or loosely cover or completely uncover if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
35.
3-501.13; Core - Salmon fillets in commercial vacuum packaged portions were thawed in refrigerated drawers (in unopened packages)...Frozen fish in commercial vacuum packages shall be removed from packaging immediately before thawing and cooking...CDI by putting small hole in fish packets.
0.5
36.
4-204-112; Core - Bar reach-down refrigerator where dairy whipped topping was stored did not have a thermometer...Mechanical refrigerator shall have a thermometer in warmest part of unit or on exterior...CDI by placing thermometer in unit.
0.0
37.
3-302.12; Core - A few spice containers, bottles of water/oil, etc. were not labeled or improperly labeled...Unlabeled containers of foods not easily recognizable must be labeled with common name of food inside...Properly label food containers to denote contents.
0.0
38.
6-501.111; Core - Several live house flies were in kitchen and dining area...The premises shall be free of insects, rodents and other pests...Rid flies from facility using methods approved for food service establishments.
1.0
40.
2-303.11; Core - Waitress had dangling bracelets on wrists and was scooping ice into glasses...Except for a plain ring, while preparing/handling food, food employees shall not wear jewelry on their arms and hands...Except for a plain ring, instruct food workers to remove jewelry from arms and hands.
0.0
41.
3-304.14; Core - A few soiled or moist wiping cloths were on counter tops or hanging on apron that employee was wearing...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths in approved sanitizer OR store cloths in soiled laundry area. Workers can use cloths to handle hot plates/pans, etc., but cloths must be kept clean and dry.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean plastic food baskets, beverage glasses, and pans were stacked while wet. Some clean plates were splattered with food debris, and some dishes were stored with food contact surfaces unprotected...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted and in areas to protect from contamination...Separate containers, glasses, pans so they completely air dry before stacking. Store equipment/utensils covered or inverted on clean surfaces and away from contamination (such as food splatters).
0.5
47.
4-502.11(A) and (C); Core - Found several stone bowls in kitchen with holes and pitted areas on surfaces...Food service utensils shall be maintained in good repair...Remove these stone bowls from kitchen since they cannot be easily cleaned and sanitized. (NOTE: They can be used as decoration but not for food preparation, storage or serving).
0.0
54.
5-501.16; Core - No trash cans were available near the two kitchen handsinks...Handsinks that use paper towels shall have a trash can located near by...Place trash can at each handsink for paper towel waste.
0.5
54.
5-501.115; Core - Observed old spilled rice and other debris on ground around dumpsters, which was attracting numerous flies...Storage areas for refuse and recycling dumpsters shall be maintained clean...Remove spilled rice and debris and properly dispose of it.
0.0
55.
6-501.11; Core - Drain pipes below two food preparation sinks were leaking. Exterior protective plastic on sinks was peeling off...Physical facilities shall be maintained in good repair...Repair leaking pipes, and remove protective plastic from sink bottoms.
0.5
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
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
6.
2-401.11; Core - Three bottles of employees' beverages and uncovered employee beverage were on food preparation tables or beside clean equipment/utensils...Employees' shall eat and drink only in designated areas where the contamination of food and clean equipment cannot result. The beverages shall be closed or covered...CDI by discarding or properly relocating employee beverages.
0.5
10.
5-205.11; Priority Foundation - Handsinks had bucket and container in their basins, respectively. Handsink by cooking line was blocked by several boxes and could not be easily accessed...Handsinks shall be accessible at all times for employee use...CDI by removing items from handsink basins and in front of handsink.
1.0
15.
3-302.11; Priority - Raw shell eggs were stored above ready-to-eat food in walk-in cooler, and raw chicken was stored in refrigerated drawer above raw beef...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
21.
3-501.16(A)(1); Priority - Some parts of rice hot holding in oven were below 135F...After properly cooking or reheating, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating rice in oven.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods in refrigerated make line top and walk-in cooler were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by discarding or properly refrigerating foods at incorrect temperatures. Provide maintenance for refrigeration or place TCS* foods in other units so they are maintained at 41F or less. FOODS VOLUNTARITY DISCARDED: 4 containers of cheese sauce, two large containers of refried beans, one small container of ground beef cooked, 3 to 5 containers of raw chicken and beef, one container of carnitas, one container of carnitas cooked, one container of cooked corn on the cob.
1.5
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods had no dates (foods kept more than 24 hours)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date, use by date or both)...CDI by placing dates on required foods.
1.5
25.
3-603.11; Priority Foundation - Menus have proper disclosure and reminder statements, but foods served raw or undercooked (steaks and huevos rancheros) are not asterisked (with *) or otherwise identified as being served raw or undercooked...Animal foods served raw or undercooked must have proper consumer advisory, including as asterisk * beside these foods...Provide asterisks beside foods that are served raw or undercooked...Not corrected during inspection.
0.5
28.
7-102.11; Priority Foundation - Green buckets labeled "Detergent" were actually buckets of sanitizer...Working containers of cleaners and sanitizers shall be identified with the common name of material inside...CDI by labeling buckets as "Sanitizer".
1.0
28.
7-201.11; Priority - Two large bottles of soap were on shelf above knife strip where clean knives were hanging. Jugs of chemicals were stored near a clean utensil...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly relocating soap and other chemicals.
0.0
33.
4-301.11; Priority Foundation - Walk-in cooler was not working properly to maintain foods at 41F or less (see temperature chart)...Equipment for cooling and cold holding food shall be sufficient in capacity to maintain TCS* foods at 41F or less...Provide required maintenance for walk-in cooler so it maintains foods at 41F or less...Not corrected during inspection.
0.5
35.
3-501.13; Priority Foundation - Several bags of frozen raw shrimp were submerged in standing water at 57F. Salmon fillets in commercial vacuum packaged portions were thawed in refrigerator (in unopened packages)...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged in water with cool water running over them (70F or less) with sufficient velocity to float off loose particles, or part of the cooking process. Frozen fish in commercial vacuum packages shall be removed from packaging immediately before thawing and cooking...CDI by properly thawing shrimp and slitting open fish packets.
0.5
37.
3-302.12; Core - A few dry foods and bottles of water, etc. 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
41.
3-304.14; Core - Chlorine sanitizer concentration was less than 50 ppm in a few buckets. Several soiled or moist wiping cloths were stored on counter tops or hanging on aprons that employees were wearing...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths in approved sanitizer as required OR store cloths in soiled laundry area.
0.5
43.
3-304.12; Core - Dispensing tongs were hanging over oven handle, and handles of dispensing tongs in raw meat and chicken were touching the raw meat...Dispensing utensils shall be stored on clean, dry surface or with handles extending out of food...CDI by properly storing dispensing utensils.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food utensils and containers were stored with food contact sides unprotected...Clean equipment/utensils shall be stored covered or inverted...Store equipment/utensils covered or inverted on clean surfaces.
0.0
54.
5-501.114; Core - One dumpster drain hole was missing a plug...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.0
General Comments
TCS*: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN - Steak pieces/final cook temp: 158-167F; Shrimp/final cook temp: 181-202F; Hot water/3-comp sink: 130F...>>>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...Verification required for Items #33 (refrigeration issues) and 35 (consumer advisory) on this report. A visit will be made on April 22, 2022 to evaluate completion of Item 33 and 35 above. Follow-Up: 04/22/2022
