4-702.11; Priority; Inspector observed employee actively washing dishes without using proper sanitizer. Facility was utilizing a rinse additive which label states that it only helps with the drying process to ensure a quicker dry without spots. Utensils and food contact surfaces of all equipment shall be sanitized before use and after cleaning. Corrected During Inspection - Provided education on proper dish washing procedures and advised PIC to rewash, rinse and properly sanitize all equipment.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken soup and cooked chicken observed underneath steam table between 88-110 F. BBQ and beef head in steam unit observed between 120-125 F. Cooked pork on stove top observed at 88 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded these items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All temperature control for safety foods inside make unit on cook line observed at 45 F. Items to include ham, salsa, lettuce, tomato, chorizo, and cheese. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector advised PIC to removed all TCS foods and place them into the walk in cooler for further cooling and to adjust temperature of unit to a colder setting. When attempting to lower cooler adjustment we realized the cooler was set at 33 F and was in a defrost mode. Advised PIC not to place TCS foods into this cooler until 41 F is able to be achieved. PIC suggested utilizing extra cooler than is not currently in use (other than for storage) in front cash register area. Inspector will follow up in 1-2 days to ensure cold temperatures are maintaining 41 F or less. All TCS products are still in walk in cooler upon inspectors departure.
3.0
23.
3-501.18; Priority; Temperature control for safety, ready to eat foods observed with dates that have exceeded the 7 day shelf life. Products to include refried beans (7/2 and 6/24), cooked beef (6/23), soup (6/30), bbq (6/28). Temperature control for safety, ready to eat foods shall be discarded once the 7 day shelf life has been exceeded. Corrected During Inspection - PIC voluntarily discarded these items at the time of inspection.
1.5
23.
3-501.17; Priority Foundation; Facility has failed to date temperature control for safety, ready to eat food such as tamales, cooked beef stomach, cooked peppers, cooked beef, salsa, and cooked pork. Temperature control for safety, ready to eat foods shall be properly date marked to indicate when the product was opened or prepared if the food is held for more than 24 hours under refrigeration. Corrected During Inspection - PIC properly dated these foods at time of inspection.
0.0
43.
3-304.12; Core; Utensils observed being stored in standing water in a container at prep line in water that is maintaining at 87 F. Additionally, utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 F.
1.0
51.
5-205.15; Core; Three compartment sink pipes are leaking underneath and are not properly sealed. Plumbing fixtures shall be maintained in good repair.
2-101.11; Priority Foundation; Upon arrival for inspection, there wasn't a designated person in charge. The permit holder shall be the person in charge or shall designate a person in charge and ensure that a PIC is present at the food establishment at all hours of operation. Corrected During Inspection - PIC showed up during inspection in order to discuss violations and processes with inspector.
1.0
1.
2-103.11 (A) - (P); Priority Foundation; Due to the fact that there wasn't a person in charge at the facility upon inspector's arrival, there wasn't a PIC ensuring that employees are properly maintaining the temperatures of temperature control for safety food items during hot and cold holding through oversight of employees as well as monitoring temperatures of the food products. There wasn't a PIC to ensure employee are properly trained as it relates to their assigned duties. Corrected During Inspection - PIC showed up during inspection in order to discuss violations and processes with inspector.
0.0
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Due to the fact that there wasn't a person in charge at the facility upon inspector's arrival, there wasn't a PIC who could display demonstration of knowledge as it relates to being a certified food protection manager. There wasn't a PIC who was able to answer the inspector questions as it relates to the food operation, stating required temperatures for hot holding, cold holding, cooling, reheating of food products. There wasn't a PIC able to answer questions regarding procedures for sanitizing utensils and food contact surfaces, etc. Corrected During Inspection - PIC showed up during inspection in order to discuss violations and processes with inspector.
0.0
6.
2-401.11; Core; Employee observed drinking out of cups without lids or straws upon arrival for inspection as well as during inspection. Employee stored coffee cup inside microwave during inspection. Other drinks without lids observed being stored above and on prep surfaces throughout. Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils, linens, etc. cannot result. A food employee may drink from a closed beverage container if the beverage container is handled to prevent contamination of the employees heands, the container, and exposed food, clean equipment, utensils, linens, etc.
0.5
20.
3-501.14; Priority; Two large cooked containers of barbacoa (beef) observed in walk in cooler with cook date of 11/30 that are between 44-56 F. Three containers of cooked rice with a date of 11/30 observed in the walk in cooler with temperatures ranging from 43-44 F. Cooling shall be accomplished by cooling the product from 135 F to 70 F within the first 2 hours and down to 41 F within a total of six hours. These products did not achieve 41 F within the total of 6 hours. Corrected During Inspection - PIC voluntarily discarded pans of barbacoa that was observed between 44-56 F as well as containers of rice that did not reach 41 F or less.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked peppers observed in fryer at 118 F and were then transferred into bowl and sat on prep table at room temperature. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection -Due to the fact that the facility is making very small batches of this product and typically selling through it within 4 hours, inspector suggested to PIC to utilize Time as a Public Health Control in order to better determine when the product was cooked as well as the 4 hour discard time if there happens to be leftovers at that time. Inspector provided TPHC policy to PIC and explained proper procedures. If PIC decides not to utilize this process, the temperature of the cooked peppers will need to remain at 135 F or higher at all times. The current batch will either be discarded within 4 hours or reheated to 165 F and held at 135 F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Beef stock observed on top of oven at 50 F upon arrival for inspection. Two pans of tamales also observed being stored on top of oven at 74 F. Cooked garlic and onions observed in small container on prep tabe at 66 F. Beef stomach and tripas (intestines) observed thawing in prep sinks at 84 F. Chorizo observed on prep table at 80 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that tamales were made fresh this morning around 7am, therefore PIC voluntarily discarded tamales and beef stock. Per PIC, garlic and onions were initially cooked within the last 4 hours in order to be used for stew that will be made soon. Inspector advised PIC to either discard contents, or cool down immediately until it is used for stew. Chorizo was cooked immediately upon inspectors discovery. Employee began to complete the prepartion process of both stomach and intestines upon inspectors discovery. Inspector advised PIC to ensure employees are not prepping more food than they can complete due to the fact that these items have been remaining at room temperature therefore continuning to stay in the temperature danger zone.
1.5
28.
7-204.11 ; Priority; Chlorine sanitizer bucket located underneath the prep table between the cook line and dish area in red sanitizer bucket observed registering above 800ppm. Chemical sanitizer applied to food contact surfaces shall meet the appropriate concentration requirements. Chlorine sanitizer solution shall be 50-200ppm. Corrected During Inspection - PIC discarded contents to ensure solution meets 50-200ppm concentration.
1.0
33.
3-501.15; Priority Foundation; Cooked barbacoa and cooked rice, which were cooked and began the cooling process yesterday were observed above 41 F in the walk in cooler. These items were cooled in large, sealed containers that did not allow adequate air flow for rapid cooling. Cooling shall be accomplished by cooling the product in shallow pans, separating food into smaller portions, stirring the food, utilizing ice water baths, and using containers that facilitate heat transfer. Corrected During Inspection - Inspector discussed cooling process with PIC to ensure that the cooling process is modified to meet the above requirements. Discussed making smaller portions, utilizing smaller containers, and ensuring items are not wrapped tightly, but instead have air flow to aid in cooling process. Barbacoa observed between 44-56 F was voluntarily discarded as well as rice that did not reach 41 F within 6 hours.
0.5
35.
3-501.13 ; Priority Foundation; Meat, such as beef honeycomb tripe and intestines (tripas), observed at 84 F thawing at room temperature in standing water in prep sink. Thawing shall be accomplished under refrigerator or completely submerged under cold running water at a water temperature of 70 F or below. Corrected During Inspection - Educated PIC about thawing procedures to ensure this process is modified moving foward. Employees began immediately preparing the tripas upon inspectors discovery.
1.0
38.
6-202.13; Core; Fly strip observed above prep surface, handwashing sink, and open food preparation. Insect control devices shall be installed so that they are not located over food preparation areas and so that dead insects are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, linens, and single use items. Inspector advised PIC to remove this device.
1.0
39.
3-307.11; Core; Printed grocery bags are being used to store food items inside in reach in coolers and freezers. Printed grocery bags are being cut and used to place under tortilla press when preparing tortillas, therefore are in direct contact with food. Food shall be protected from contamination. Discussed with PIC that these shall not be used as food storage.
1.0
43.
3-304.12; Core; Utensils observed being stored in standing water in a container at prep line in water that is maintaining at 75 F. Additionally, utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 F.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean equipment observed being stacked while still wet on air drying rack next to three compartment sink. Equipment shall be stored in a self draining position that allows for air drying.
0.0
45.
4-502.13; Core; Aluminum trays are being washed and reused. Used trays observed air drying on drain board as well as stored on drying rack behind three compartment sink. Single service and single use articles may not be reused.
2-201.11 (A), (B), (C), and (E); Priority; The facility does not currently have a written employee health policy in place. The permit holder shall require food employees to report to the person in charge information regarding their health as it relates to diseases spread through food. Corrected During Inspection - Inspector provided guidance to PIC via email.
1.0
5.
2-501.11; Priority Foundation; At the time of inspection, the facility did not have a written procedure to follow when responding to vomit and diarrhea events. A food establishment shall have written procedures for employees to follow for these types of events. Corrected During Inspection - Inspector provided this to PIC via email
0.0
28.
7-202.12; Priority; Unapproved pesticide observed being stored on shelving in food preparation area. Poisonous or toxic materials shall be used according to manufacturer's labeling which must state that use is allow in a food establishment. Corrected During Inspection - PIC removed this item from kitchen area.
0.0
35.
3-501.13 ; Priority Foundation; Meat observed thawing at room temperature in prep sink. Thawing shall be accomplished under refrigerator or completely submerged under cold running water at a water temperature of 70 F or below. Corrected During Inspection - Educated PIC about thawing procedures to ensure this process is modified moving foward.
0.5
39.
3-304.13; Core; Linen towels observed being stored on top of tortilla flour as well as in direct contact with cooked tortillas. Linens may not be used in contact with food.
1.0
39.
3-305.11; Core; Food items stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of floor.
0.0
39.
3-307.11; Core; Printed grocery bags are being used to store food items inside in reach in coolers and freezers. Printed grocery bags are being cut and used to place under tortilla press when preparing tortillas, therefore are in direct contact with food. Food shall be protected from contamination. Discussed with PIC that these shall not be used as food storage.
0.0
42.
3-302.15; Core; Avocados inside make unit at prep line still have stickers in tact, therefore were not washed thoroughly. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
0.5
43.
3-304.12; Core; Scoop without handle observed in large bulk container of sugar. Utensils observed in standing water at 75 F at prep line. Utensils shall have handles with their handles stored above the top of the food. Additionally, utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 F.
0.5
45.
4-903.11(A) and (C); Core; Single use items stored directly on floor behind soda machine in prep area. Single use items shall be stored at least 6 inches off of floor.
0.0
53.
5-501.17; Core; Employee restroom does not have a trash can with lid or cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
3-501.18; Priority; BBQ in walk in cooler has exceeded 7 days since prep. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were discarded during inspection.
1.5
47.
4-501.11; Core; Walk in cooler gasket torn. Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace.
3-501.17; Date marking missing on multiple items in walk in cooler. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
Priority;
1.5
47.
4-501.11; Core; Walk in cooler gasket badly torn. Equipment shall be kept in good repair. Replace.
3-302.11; Raw eggs on top shelf above multiple vegetables in walk in cooler. In all coolers, store foods according to final cook temperatures. Reorganized according to final temps.
1.5
20.
3-501.14; Priority; Food cooked and placed in walk in cooler to cool has only reached 45F in venter, overnight. Food shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. Hot foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. Educated management on proper cooling times and techniques.
1.5
33.
3-501.15; Food cooked and place in walk in cooler to cool has only reached 45F overnight. Keep loosely covered or uncovered if protected from overhead contamination. If food is not still not cooling fast enough, you can put less food in pans or use ice wands.
0.5
47.
4-501.11; Core; Torn gasket on walk in cooler. Equipment shall be kept in good repair.
0.0
47.
4-205.10; Core; Ice freezer used as food freezer. Food equipment shall be used in accordance with manufacturers intended use.
1.0
49.
4-601.11(B) and (C); Core; Food debris build-up on wire shelves in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.
5-205.11; Priority Foundation; Bag of cucumbers in handwash sink in kitchen. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Removed at time of inspection. Pf
1.0
35.
3-501.13 ; Tripe thawing in sink of water. TCS foods shall be thawed under refrigeration or completely submerged under running water at a water temperature of 21 C (70 F) or below.
0.5
39.
3-305.11; Core; Food stored in non-food grade bags in ice freezer. Food shall be protected from all forms of contamination.
1.0
47.
4-205.10; Core; Ice freezer used to store multiple food items, including raw meats. Except for toasters, mixers, microwaves and hoods, food equipment shall be used in accordance with manufacture's intended use and be ANSI approved.
1.0
49.
4-601.11(B) and (C); Core; Wire shelves in have food debris on them in walk in cooler. Non-food contact services shall be clean to sight and touch.
3-307.11; Core; Food stored in non-food grade bags in ice freezer. Food shall be protected from contamination.
1.0
47.
4-501.11; Core; Some rusty wire shelves in walk in cooler. Equipment shall be kept in good repair. Replace rusty shelving.
0.0
47.
4-205.10; Core; Ice freezer used for foods. Food equipment shall be used in accordance with manufacturers intended use.
1.0
49.
4-601.11(B) and (C); Core; Food debris on wire shelves in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.
0.5
General Comments
Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY. No recipient signature required due to covid restrictions.
3-302.11; Raw chicken in plastic wrap stored above open container of shrimp in reach in freezer. Raw chicken stored over beef in walk in cooler. In all refrigerators and walk-in cooler, store foods according to final cook temperatures. In freezers unless food is commercially processed and in original sealed package it must be stored according to final cook temperatures same as coolers. Corrected at time of inspection by reorganizing according to final temps.
3.0
17.
3-701.11; Priority; Container of moldy ham and hot dogs left in reach in cooler. Food that is unsafe shall be discarded. Discarded at time of inspection.
1.0
47.
4-205.10; Core; Ice freezer used to store multiple food items, including raw meats. Except for toasters, mixers, microwaves and hoods, food equipment shall be used in accordance with manufacture's intended use and be ANSI approved.
1.0
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
Sent SOP for Vomit/diarrhea incidents and new health policy forms.
No recipient signature required due to covid restrictions.
*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.
