3-501.17; Priority; Datemark was missing on one small container of queso dip in front deli prep cooler. PIC stated that this cheese was prepped out on Monday for taco day. All other datemarks on food in facility were labeled correctly and were within the 7 day hold. Refrigerated, ready to eat, TCS food shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. CDI- Datemarking was allowed to be added during the inspection.
0.0
33.
3-501.15; Priority Foundation; Cooked pasta in prep cooler on the cook line and ham recently prepped that was stored in the cold well at the front service area did not finish cooling prior to placing in these units. According to employee, pasta was cooled in an ice bath, but temperature was not verified prior to placing in prep cooler. Food shall be cooled by placing the food in shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment, using ice as an ingredient, or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. CDI- Foods were placed in rapid cooling equipment and observed a cooling rate that met cooling parameters.
0.5
43.
3-304.12; Core; 1/9th pans were used as scoops in the bulk dry food bins. During pauses in food preparation or dispensing, utensils shall be stored in containers of food with the handles above the top of the food or in a clean/protected location. Use scoops with handles and store with handles out of food product.
0.0
44.
4-903.11(A), (B) and (D); Core; Some clean metal pans were stacked while wet in the warewashing area. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
45.
4-903.11(A) and (C); Core; A few stacks of single-service trays were stored with their food-contact surfaces facing up near the front serving area. Single-service and single-use articles shall be stored by using means that afford protection from contamination until used. CDI- Containers were inverted during the inspection.
0.5
55.
6-501.114; Core; Tall reach-in cooler near produce prep sink and small reach-in cooler in coffee station are no longer functional; facility does not intend to repair these refrigeration units. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove equipment from establishment.
3-501.14; Priority; A 3rd pan of mac & cheese that was prepared yesterday measured 50F in the middle flip-top cooler on the line...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Pan was voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Beans & potatoes in the middle cook line prep cooler measured 46F & 43F. Boiled eggs & cut cantaloupe in the flip-top cooler near the grill measured 46F. Ham, turkey, & boiled eggs in the pass through going into the cold table measured 43-46F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was either sent to the blast chiller or voluntarily discarded.
1.5
45.
4-903.12; Core; Covered coffee filters, rags, and a sleeve of cups were stored in the cabinets underneath sinks in the coffee service area...Single-service articles and clean linens may not be stored under sewer lines and other sources of contamination. CDI: Items relocated.
4-501.114; Priority; In-use sanitizer solution at the 3 comp sink measured 0 ppm...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution. CDI: Solution was made using hot water from the dispenser that was diluted with cold tap water. Water drained, employee educated, & solution refilled to measure 150 ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Overstocked ham in the salad cold table & portioned deli meat in the sandwich flip-top cooler measured up to 44F. A tomato salad and boiled eggs in the cold table near the melon measured up to 50F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product either moved to the lower portion of the cooler or placed on time due to a small amount of the product.
1.5
45.
4-903.11(A) and (C); Core; Single-service trays were stored with their food-contact surfaces facing up...Single-service/use articles shall be stored by using means that afford protection from contamination until used. CDI: Containers inverted.
0.0
47.
4-501.11; Core; The walk-in freezer is missing its gasket and frost is building up inside...Equipment and components shall be maintained intact and in good repair/condition. PIC already has an escalated service order in.
0.0
53.
5-501.17; Core; Neither All gender restroom had covered receptacles in them...A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
3-501.16 (A)(2) and (B); Priority; Observed some TCS foods with temperature above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Items moved to cooler during inspection.
1.5
55.
6-501.12; Core; Observed soiled hood ventilation filters. Physical facilities shall be maintained clean. Increase cleaning in these areas.
2-501.11; Priority Foundation; The person in charge was unable to show my today a plan for cleaning up vomit/diarrheal events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- A policy was given to them today.
0.0
6.
2-401.11; Core; At the start of the inspection, an employee open personal beverage was sitting on a prep counter. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. CDI- Beverage moved.
0.0
21.
3-501.16(A)(1); Priority; Sausage holding in the oven below 135F degrees. These foods were cooked this morning. Hot holding for the sausage is 135F degrees minimum unless in the cooling phase. Other hot holding temp that was checked were good. CDI- Sausage moved from the oven.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In the grill area, Liquid eggs and melon were holding above 41F degrees. Cold holding for these items is 41F degrees or less. CDI- Items relocated and education/guidance given to the PIC. Monitor temperatures and bring out less product.
1.5
49.
4-601.11(B) and (C); Core; Upper shelving in the kitchen on the cook line needs more frequent cleaning. Roll cart in the dish washing room and a food can rack in the dry storage room needs cleaning. Shelving is getting dusty from the hood system and ceiling HVAC vents. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
53.
5-501.17; Core; Ladies restroom covered receptacle is broken. Please replace. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
6-301.12; Priority Foundation; Observed sink next to prep area with slicer on table without paper towels. Each handwashing sink shall be supplied with hand drying equipment. CDI. Paper towels were replenished.
0.0
10.
5-205.11 (B); Priority Foundation; Observed ice in the handwash sink in front of the walk in cooler. Observed sanitizer bucket in handwash sink at the front line. A handwashing sink may not be used for purposes other than handwashing. CDI. Ice was melted and bucket was removed.
1.0
10.
6-301.11; Priority Foundation; Observed soap not available at the handwash sink in the cold prep area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI. Soap was replenished at sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed in the taco station guacamole, in the salad station steak salad, red potatoes and in the prep cooler on the back line red potatoes all temping above 41F. Potentially hazardous foods shall be cold held at 41F or below. CDI. Food was placed on ice in the walk in cooler. Temperatures are found in temp log above. Repeat.
3.0
33.
3-501.15; Priority Foundation; Observed lettuce in metal containers tightly sealed with plastic wrap cooling in the lowboy prep cooler underneath the pizza station. When placing items in containers food shall be loosely covered or uncovered if protected from overhead contamination. Ensure foods are cooled down to 41F prior to placing in cold hold units. CDI. Items were vented and temps are found on temp log above.
4-601.11 (A); Priority Foundation; Repeat: Veggie dicer was stored as clean with food debris on it. There has been an improvement since last inspection. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- Equipment was placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS (Time/Temperature control for safety) measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food was placed in blast chiller.
1.5
23.
3-501.18; Priority; Container of pasta (dated 3/17) and container of tomato sauce (dated 3/16) were being held beyond approved shelf life. Hold TCS foods at 41 F or below for no more than 7 days. CDI- Foods were voluntarily discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Repeat: Some clean metal pans were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
47.
4-501.11; Core; Two light bulbs in walk-in freezer were out. Equipment shall be maintained in good repair. Replace light bulbs.
0.0
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. Lauren Harden 919-500-0943
*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* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Lauren Plis 919-500-0943 Verification required on or before July 6, 2018. Follow-Up: 07/06/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 08/21/2017
This was the first inspection after opening so a lot of comments were made. No deductions on some. Inspection made with manager Mitch and Chef Linda. Follow-Up: 07/09/2015
