6-403.11; Core; Employee cup stored on shelving over microwave and with food ingredients. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. CDI: Cup removed.
4-602.11; Core; Minor pink residue underneath ice machine guard. Equipment such as ice machine shall be frequently cleaned.
0.0
21.
3-501.16(A)(1); Priority; Mashed potatoes made today were holding at 115F on steam table. TCS foods shall be maintained at 135F or above. CDI: Food reheated, and steam table temperature adjusted up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food items on small black rolling cart (eggs, chicken, etc.) left outside of temperature control (see above chart). TCS food shall be maintained at 41F or below. CDI: Cart moved to walk-in cooler.
1.5
28.
7-201.11; Priority; Spray bottle of glass cleaner stored with unprotected single service Styrofoam trays. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service items. CDI: Cleaner removed.
1.0
56.
6-303.11; Core; Very dim lighting inside walk-in freezer. At least 10-foot candles at a distance of 30 inches above the floor in walk-in refrigeration units. Please consider incorporating more light into this space.
4-601.11 (A); Priority Foundation - Significant dried food build-up was on electric slicer that had not been used today...Food contact surfaces shall be clean to sight and touch...CDI by thoroughly cleaning/sanitizing slicer. NOTE: Remember that slicer parts that can be disassembled and machine part that cannot be disassembled must be washed, rinsed and sanitized and allowed to air dry.
1.5
23.
3-501.17; Priority Foundation - Carton of liquid eggs had no date (PIC stated it had been opened more than 24 hours ago)...Refrigerated ready-to-eat (RTE) TCS* foods shall have dates...CDI by placing date on egg carton.
0.0
44.
4-903.11(A), (B) and (D); Core - A few clean serving trays were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate clean trays so they completely air dry before stacking.
0.0
45.
4-903.11(A) and (C); Core - A few stacks of styrofoam cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled interior bottom of fryer, some wire shelves, equipment castors/wheels, dry storage container lids, #10 can storage racks, some salad bar exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.113; Core - Several dumpster side doors and a few top lids were open...Outdoor refuse and recycling receptacles shall have tight-fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.5
55.
6-501.12; Core - Floor near soda dispensing area was sticky, and floor and floor drain under dishwasher were soiled. Mop sink/can wash room floor was also soiled. Kitchen ceiling vents and panels were dusty, and ice machine front filters were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
DISCUSSION: Although steam wells have a hot wire element under the pans to heat up food quickly, hot foods placed on steam table must be 135F or above throughout entire product BEFORE placing on the preheated element...>>>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
3-501.13; Core - Bag of guacamole (partially frozen) was thawing on table top...TCS* foods shall be thawed under refrigeration at 41F or less OR completely submerged under cold running water (70F or less) with sufficient velocity to float off loose particles (water to flow up and out of container that thawing foods are submerged in) OR thawed in microwave oven following immediately by conventional cooking...Properly thaw TCS* foods as stated above.
0.0
45.
4-903.11(A) and (C); Core - Several stacks of styrofoam cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - A few wire push carts were rusty...Food service equipment shall be maintained in good repair...Replace the rusty shelves and carts with similar approved equipment. NOTE: These rusty items must be replaced. Do not sand down or paint rusty shelves or carts.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of cooking equipment, some wire shelves, ice machine vent filters, pipes behind cooking equipment, salad bar exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
55.
6-501.11; Core - Walk-in freezer had ice build-up on door bottom (air leaks getting into freezer?)...Physical facilities shall be maintained in good repair...Seal air leaks or replace door gasket to prevent interior ice accumulation.
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
3-501.18; Priority - Open packages of deli turkey and ham had dates of 4/29 (more than 7 days ago)...Ready-to-eat (RTE) TCS* foods shall be discarded if kept more than 7 days at 41F or less...CDI by voluntarily discarding turkey and ham.
1.5
40.
2-303.11; Core - One food worker was wearing a wrist watch and dangling bracelet on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from hands and arms except for a plain ring.
0.0
47.
4-501.11; Core - Some wire shelves and push carts were rusty...Food service equipment shall be maintained in good repair...Replace the rusty shelves and carts with similar approved equipment. NOTE: These rusty items must be replaced. Do not sand down or paint rusty shelves or carts.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled microwave oven interiors, exteriors of cooking equipment, undersides/backsides of equipment door and drawer handles, equipment legs, food storage container lids, ice machine vent filters...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.113; Core - Several dumpster top lids and one side door were open...Outdoor trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.5
55.
6-501.11; Core - A few floor tiles under cooking equipment were damaged, mop sink hose was leaking, and some dining room ceiling tiles were stained. One ceiling light fixture in kitchen was burned out...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures and surfaces stated above.
0.5
55.
6-501.12; Core - Flooring and walls under/behind cooking equipment were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of 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
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
47.
4-501.11; Core - Some wire shelves and push carts were rusty...Food service equipment shall be maintained in good repair...Replace the rusty shelves and carts with similar approved equipment. NOTE: These rusty items must be replaced. Do not sand down or paint rusty shelves or carts.
0.5
48.
4-501.14; Core - Interior upper corners of dishwashing machine were soiled (lime/calcium build-up)...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of dish machine.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled interior bottom of fryer, exteriors of salad bar, microwave oven interiors, undersides/backsides of equipment door and drawer handles, food storage container lids, ice machine vent filters...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.113; Core - Several side doors and one top lid of dumpsters were open...Outdoor trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
55.
6-501.11; Core - Most kitchen ceiling vents were rusty, a few floor tiles under cooking equipment were damaged, mop sink vacuum breaker was leaking, and some dining room ceiling tiles were stained. Lighting in walk-in freezer was quite dim (not functioning properly?)...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures and surfaces stated above. Provide lighting in walk-in freezer so light intensity is at least 10 foot-candles at 30 inches above floor.
0.5
55.
6-501.12; Core - Some tiles under cooking equipment were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of floor tiles.
0.0
55.
6-501.16; Core - In mop sink room, mops were hanging up with mop heads up and handles down...After use, mops shall be positioned to air-dry without soiling walls, equipment or supplies...Store mops hanging up with handles up and mop heads down.
0.0
General Comments
DISCUSSION: Do not use yellow peroxide cleaner/disinfectant to clean food contact surfaces in kitchen. This product is for cleaning/disinfecting non-food contact surfaces only...Observed unused electric fryer, flat top grill, panini press (unsure if they are approved equipment) in storage room. Remove these items from facility if they are no longer used and/or unapproved equipment...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Water supply lines for ice machine and coffee/tea machines do not appear to have double check valves (backflow preventers) on them. 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 (Section 5-203.14 from NC Food Code Manual)...Mike Morris, CFPM Exp. 6-6-2023
Outdoor grill on property used occasionally for food for the facility. Contact Environmental Services plan review to ensure all requirements and approval are met for the use of the grill. (919) 856-7400
*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.
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Uncovered parmesean cheese out in the student eating area. Foods are to be protected during storage. Invest in a movable sneeze guard to use for storage of sides/fixings for students.
0.0
16.
There was barbecue chicken, at the steam table and cambro unit, that was holding in between 117-130F. Potentially hazardous foods are to be hot held at or above 135F. Find a way or method to maintain meat temperatures on the steam table and cambro.
2.0
40.
Clean the build-up on the sides of the grill. Clean the grease build-up on the inside of the mechanical doorway, of the fryer. Clean the ice build-up, on the shelving leg, in the walk-in freezer.
0.5
47.
Storage found on the floor in the outside unit. Storage has to be at least 12 inches off of the floor or 6 inches on a movable surface, to help facilitate cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Clean the food debris inside one of the cabinets that is holding the toaster. Clean the fuzzy build-up on the shelving located in the dry storage area.
0.5
42.
Need backflow preventer connected to the hose bib for the outside canwash area. Can be purchased at a hardware store.
0.0
46.
Clean the ventilation build-up located in both of the restrooms.
0.5
47.
Continue to work and improve on the storage, on the floor, in the outside storage room. Storage must be at least 12 inches off of the floor or 6 inches on a movable surface, to help facilitate cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Personal drinks were stored above clean cups and prep table. Kepp personal drinks stored either away from food/food contact surfaces or at the bottom shelf.
1.5
16.
Pork chops were holding in between 126-127F inside of the oven. Potentially hazardous foods must be hot held at 135F. Made suggestion of either adding water/broth or increase oven temp to help maintain minimum hot holding temperature.
2.0
42.
Need backflow preventer connected to the hose bib for the outside canwash area.
0.0
46.
Clean the ventilation build-up found above the prep tables and warewashing areas.
0.5
47.
Continue to work and improve on the storage, on the floor, in the outside storage room. Storage must be at least 12 inches off of the floor or 6 inches on a movable surface, to help facilitate cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Raw beef steak was stored on the top shelf of the walk-in freezer. Foods must be protected during storage. Even in the freezer, foods must be stored according to the final cook temperature. Keep ready to eat foods above raw meats.
1.5
34.
Multi-use cups were stacked on top of each other before air-drying was complete. Drinking cups must air-dry by either cross stacking or separation.
0.5
36.
Replace the torn gasket on the walk-in cooler door. Replace the melted lid covering the crackers.
0.0
40.
Gritty build-up underneath the prep tables, beside of the walk-in cooler. Clean the build-up on the holding tables of the cooking equipment, beside of the fryer.
0.5
44.
The sliding door and lid, for the outside dumpster, was left open. Keep closed when not in use and to help prevent pest/animals from getting inside of waste from leaking out.
0.5
47.
Continue to work and improve on the storage, on the floor, in the outside storage room. Storage must be at least 12 inches off of the floor or 6 inches on a movable surface, to help facilitate cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Personal drink was stored, on the shelf, above the ice bin located on the serving line. Keep personal drinks stored away from food/food contact surfaces or on the bottom shelf.
1.5
35.
There were a few stacks of single service drinking cups accessible to students and not protected properly. Keep the plastic sleeve up to the top cup to help prevent outside contamination or keep the cups in the area of the workers to prevent being in an unsafe area.
0.0
36.
Replace or resurface the cutting boards found in the dry storage room.
0.0
46.
Clean the ventilation build-up found close to the warewashing machine area and in both restrooms.
0.5
47.
There was a lot of storage on the floor in the outside storage room. Storage must be at least 12 inches off of the floor or 6 inches on a movable surface, to help facilitate cleaning. Get the small chemicals off of the floor in the chemical storage room and put on the shelf.
0.5
49.
No documentation of approved training - no credit awarded.
The handle of the ice scoop was touching the ice during storage. Store with the handle pointed away from the ice or store in a clean outside containter.
0.5
34.
Drinking cups were stacked on top of each other before air-drying was complete. Made suggetion to either cross stack or store on a clean dish rack over night for the cups to be clean in the morning.
0.5
35.
There were a few stacks of single service drinking cups accessible to students and not protected properly. Keep the plastic sleeve up to the top cup to help prevent outside contamination.
0.0
36.
Replace the sprayer that is peeling and exposing the hose in the warewashing area.
0.5
40.
Clean the dust build-up on the racks holding the canned foods in the dry storage area. Dust build-up found on the inside door for the ice machine. Must be cleaned.
0.5
47.
Work on proper storage in the outside storage room. Storage was on the floor in different areas. Must be at least 12 inches off of the floor or 6 inches on a movable surface.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Made suggestion to invest in a small commercial or NSF storage rack for any extra food brought in that might not be able to fit into the walk-in freezer shelving currently there.
Macaroni and cheese were holding at 127 in the hot box. Food was taken out and put back into the oven to be heated back to 165F. Foods must be hot held at 135F or above.
0.0
40.
Clean the gritty build-up underneath the prep table beside of the walk-in cooler. Clean the grease build-up in the crevices and corners of the fryer.
0.0
45.
Damage to the wall in the chemical room. Must be in good repair.
0.5
46.
Clean the ventilation build-up in the kitchen area. Clean the dead flies out of the shield in the chemical room.
0.5
49.
No documentation of approved training - no credit awarded.
handles of scoops shall not touch the food product. store either in outside container or ensure handle is up.
0.0
14.
cooked chicken was cooling from last night and holding at 54F. was voluntarily thrown out. cooling parameters 2hrs - (hot temperature - 70F) 4hrs - (70F-45F) if temperatures are not met within required time, must be reheated to 165F and then start the cooling process over.
2.0
23.
strongly suggest storing foods in a shallow baking pan and leave uncovered during the cooling process in order to meet time/temperature requirements
0.0
34.
multi-use cups were stacked wet on top of each other. shall air-dry by either cross stacking or separation before stacking takes place.
0.5
36.
replace worn shelving in the reach-in cooler.
0.5
44.
dumpster missing drain plug on the side.
0.5
45.
fill in the holes on the walls in the utensil washing area and by the handwashing sink in the food prep area. repair wall damage in the ladies restroom and chemical storage room. shall be in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
FOUND MANY TRAYS AND BEVERAGE GLASSES BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE ITEMS BEFORE STACKING............HANDLE OF ICE SCOOP WAS TOUCHING ICE. KEEP ICE SCOOP HANDLE EXTENDED OUT OF ICE.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: SOME WIRE SHELVING TO LEFT OF COOKING LINE--CRACKS IN STAINLESS STEEL CABINETS UNDER PREPARATION AREAS (AFTER THOROUGHLY CLEANING THESE AREAS, CAULK THE CRACKS SO CRUMBS AND DEBRIS CANNOT SETTLE IN CRACKS)--AREAS AROUND SCREWS THAT MOUNT KNIFE HOLDER TO TABLE--BACKSIDES OF DRAWER AND EQUIPMENT HANDLES--UNDERSIDES AND ROLLED EDGES OF DISHWASHING AREA SURFACES AND FOOD PREPARATION TABLES--TOP EXTERIOR OF DISHWASHING MACHINE.
1.0
28.
CLEAN THE SOILED FLOORING UNDER HOSES BY SODA MACHINE ICE BIN AND SERVING LINE.........REPLACE THE DAMAGED TILES IN KITCHEN AREA (UNDER EQUIPMENT).
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (11) FOUND SOME BLACK BUILD-UP ON A FEW SODA DISPENSING NOZZLES. THOROUGHLY CLEAN AND SANITIZE THESE NOZZLES AND AREAS UP IN THE MACHINE WHERE DISPENSING PARTS ARE INSERTED. (CORRECTED ON SITE)............(14) FOUND A FRIGIDAIRE DOMESTIC CHEST FREEZER--REPLACE WITH A FREEZER THAT MEETS NATIONAL SANITATION FOUNDATION (NSF) STANDARDS OR EQUIVALENT........RE-ACTIVATE THE CONTROL ON THE SODA DISPENSING ICE BIN SO THAT SODA IS NOT DISPENSED UNLESS THE ICE BIN LID IS COMPLETELY CLOSED..........(16) FOUND UNPROTECTED BEVERAGE STIRRERS BY SERVING LINE. THEY SHALL BE INDIVIDUALLY WRAPPED OR DISPENSED FROM AN APPROVED DISPENSER.....FOUND A PLASTIC SINGLE SERVICE CUP STORED IN CHOCOLATE CHIPS. DO NOT STORE CUP IN FOOD. TO DISPENSE FOOD PROPERLY, USE A MULTI-USE SCOOP WITH AN EXTENDED HANDLE........NOTE: IN OUTSIDE STORAGE ROOM, ELEVATE ITEMS ABOVE THE FLOOR ONTO SHELVING TO FACILITATE FLOOR CLEANING.
SODA DISPENSING NOZZLES ON SODA MACHINE HAD BLACK MOLD BUILD-UP. FREQUENTLY CLEAN AND SANITIZE THESE NOZZLES.
2.5
15.
FOUND MANY TRAYS AND OTHER CONTAINERS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE ITEMS BEFORE STACKING............HANDLE OF ICE SCOOP WAS TOUCHING ICE. KEEP ICE SCOOP HANDLE EXTENDED OUT OF ICE.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF SINK AREAS--LEGS OF EQUIPMENT AND SINKS--SHELVING ABOVE DISHWASHER AREA--METAL POSTS AND INSIDE TOP OF FOOD SERVING LINE-GASKETS OF REFRIGERATORS/FREEZERS--WIRE CART........REPLACE THE CRACKED ICE SCOOP HOLDER TO LEFT OF ICE MACHINE.........REMOVE OLD STICKERS AND LABELS FROM FOOD STORAGE CONTAINERS (CONSIDER USING A PERMANENT MARKER TO LABEL CONTAINERS INSTEAD).
1.0
23.
OPEN BAGS OF TRASH WERE IN DUMPSTER WITH DOOR OPEN. KEEP DOOR CLOSED WHEN TRASH IS INSIDE DUMPSTER.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (7) FOUND UNLABELED CONTAINERS OF SUGAR--LABEL PROPERLY..........(14) FOUND A FRIGIDAIRE DOMESTIC CHEST FREEZER--REPLACE WITH A FREEZER THAT MEETS NATIONAL SANITATION FOUNDATION (NSF) STANDARDS OR EQUIVALENT.
