3-501.14; Priority; Salsa (43 F), country gravy (54 F), white cheddar sauce (54 F), and hollandaise sauce (54 F), honeydew (53 F), poblano hollandaise (54 F), prepped this morning with prep times prior to 9:00am observed above 41 F at 1:05pm. Cooling shall be accomplished by cooling the food from 135 F to 70 F within two hours and down to 41 F within a total of 6 hours. Products stored at ambient temperature shall be cooled down to 41 F within 4 hours. Due to the temperature of the walk in cooler registering at 54-55 F upon arrival for inspection, these items were unable to cool down to 41 F within the appropriate 4 hours time as required. Verification required.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, tomatoes, and salsa inside make unit at prep line observed between 43-50 F. Ambient temperature of walk in cooler observed at 54-55 F upon arrival and departure of inspection. All TSC products inside unit registering between 43-55 F, which included turkey, cooked pot roast, mashed potatoes, macaroni and cheese, smoked sausage, ham, turkey, steak, salmon, salsa, eggs, tomatoes, sour cream, cut watermelon, cut honey dew melon, cheese, poblano hollandaise, white cheddar sauce, country gravy, milk, butter, batter, etc. Per PIC, a service call was made to the repair company to assess the refrgeration over the weekend on Saturday when PIC discovered temperatures between 45-47 F, but they were unable to report to the facility until today. At 12:00pm, PIC stated the repair company was on the way and should arrive within the hour. By 1:3tpm the repair company had arrived on site to make repairs. Inspector will follow up by the end of the day to assess repairs and temperature of walk in cooler. Manager voluntarily discarded many TCS/RTE items such as ham, turkey, pot roast, macaroni and cheese, diced ham, etc. Verification required.
1.5
33.
3-501.15; Priority Foundation; Several TCS food items observed cooling from ambient temperature did not reach 41 F within the allotted 4 hours due to walk in cooler maintain a temperature of 54-55 F. Cooling shall be accomplished by using rapid cooling equipment, utilizing an ice bath, adding ice as an ingredient, loosely covering or uncovering the food to facilitate heat transfer. Verification required.
0.5
47.
4-501.11; Core; Walk in cooler was registering at 54-55 F at the time of inspection rather than maintaining below 41 F. Equipment shall be maintained in good repair and proper adjustment.
3-501.16(A)(1) ; Priority; Found a small steam kettle of grits hot holding at 130 F during time of inspection. Manager on duty indicated grits were prepped roughly hour and half prior to inspection. Maintain TCS foods in hot holding at 135F or above. CDI- items reheated and placed back into hot holding. Temperature adjusted on steam kettle.
0.0
42.
3-302.15; Core; Fresh avocodos observed at the flip-top unit near the grill with stickers on them. This is evidence of non-washing of fruits and vegetables. Wash fruits and vegetables prior to use, even when placing produce in the flip-top unit.
0.5
47.
4-501.11; Core; Observed duct tape wrapped around the scrap sink nozzle hose. PIC indicated duct tape was temporary repair for the leak at the scrap sink nozzle. Work was placed with Ecolab to repair nozzle 3 days ago. Discussed following-up with vendor to ensure appropriate repairs completed. Ensure all equipment maintained in good repair.
4-202.11; Several plastic containers with multiple cracks. Multi-use food contact surfaces shall be smooth, free of breaks, cracks, chips, pits and similar imperfections. Dispose of cracked containers.
0.5
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
*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.
*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.
**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. Inspection conducted by Kaitlyn Yow.
