2-301.14; Priority; Observed an employee put new single-use gloves on after cleaning the inside of a reach-in cooler and using a squeegee to move water on the floor without washing hands first. Hands shall be washed before donning gloves for working with food and after engaging in other activities that contaminate the hands. CDI- employee was instructed to wash hands and change gloves. Handwashing education provided.
2.0
23.
3-501.18; Priority; Observed a container of onion soup in the walk-in cooler with a prep date of 7/31. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- soup discarded. All other date marking observed compliant. No points taken
0.0
39.
3-305.11; Core; Condensation was observed dripping inside the front of the reach-in cooler next to fryer. Standing water was observed on the bottom of the unit. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Water was dried during inspection and PIC will monitor this unit for possible issue with condensation.
1.0
49.
4-601.11(B) and (C); Core; Residue accumulation observed around door hinges of reach-in coolers. Side of cooler next to fryer has grease residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.
0.5
53.
6-302.11; Priority Foundation; No toilet paper was availalbe in the men's room. A supply of toilet tissue shall be available at each toilet. CDI- toilet paper was replaced.
0.5
55.
6-501.11; Core; Wall corner near exit door and across from dry storage area is damaged. Wall is coming apart and corner cover is missing. Physical facilities shall be maintained in good repair. Repair wall corner. No point taken
3-501.17; Priority Foundation; Cooked sweet potato fries, spinach artichoke dip and cooked wings were observed without dates. Ready-to-eat TCS foods shall be date marked if kept longer than 24 hours. CDI- dates known and affixed.
1.5
49.
4-601.11(B) and (C); Core; Fan covers in the walk-in cooler, vents on back of microwaves above prep line and vents on ice machine all have some dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Please clean these areas.
0.5
55.
6-501.11; Core; The light cover inside the walk-in freezer is cracked and part of it is missing. Physical facilities shall be maintained in good repair. Replace light cover. No point taken today.
3-304.14; Core; Buckets of sanitizer were observed stored directly next to and above clean equipment and blanched fries. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of clean equipment, food and single-service articles. CDI- buckets relocated. PIC has bought a rack for one bucket at the end of the cookline and has not yet installed it.
1.0
43.
3-304.12; Core; Observed a knife stored in the crevice between the flip top unit and a food preparation table near the fryer. Store utensils on a clean portion of the food preparation table or cooking equipment that is sanitized appropriately. The last inspection noted a spoon handle laying in a container of chicken salad. Ensure utensils are stored appropriately to avoid a full point demerit in the future.
0.5
44.
4-903.11(A), (B) and (D); Core; A stack of metal pans was observed with water underneath on the clean equipment shelf. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Make space for this purpose as best you can. The last inspection noted clean plates stored throughout the kitchen with the food-contact surface exposed. Manager now covers these with aprons when they are not needed. Full point not taken today.
3-501.18; Priority; Meatloaf and cooked veggies/mushrooms were observed with dates of 8/8. Time/temperature controlled for safety foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods discarded.
1.5
41.
3-304.14; Core; Buckets of sanitizer were observed stored directly next to and surrounded by clean equipment such as mugs and clean plates. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of clean equipment, food and single-service articles. CDI- buckets relocated.
0.5
43.
3-304.12; Core; A metal spoon with the handle laying in chicken salad was observed in the cooler drawer. In-use utensils shall be stored in the food with their handles above the top of the food and the container. CDI- spoon removed. No point taken today.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean plates and serving dishes stored throughout the kitchen on shelves were observed uncovered with the food-contact surface exposed. Clean plates shall be stored covered or inverted to protect from contamination. Cover plates. No point taken today.
0.0
45.
4-903.11(A) and (C); Core; A stack of aluminum single-use containers on the cookline were stored with the food-contact portion exposed. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep single-use trays inverted or store in packaging.
3-302.11; Priority; Observed an employee preparing raw shrimp in the same area as lettuce. The container of raw shrimp was placed on the cutting board where lettuce was being cut, then moved to an adjacent sink. Prevent cross contamination by preparing each type of food at different times or in separate areas. CDI- shrimp removed from produce area and cutting board was switched out for a clean one. Full points assessed for repeat violation.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Some raw meats in the cooler drawer at the grill station were observed one or two degrees above 41F. Milk in the expo cooler was measured at 46F (it had been left out too long). TCS foods shall be kept at 41F or below. CDI- meats brought to walk-in cooler to briefly cool and milk was voluntarily discarded. All other cold holding observed compliant. No points taken today. Points may be assessed in the future for repeat violations.
0.0
49.
4-602.13; Core; The lower wire metal shelf in the walk-in cooler has some residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean this shelf. All other surfaces observed clean. No points taken today.
0.0
General Comments
Good job implementing cooling methods and TPHC procedures for blanched fries
2-103.11 (A) - (P); Priority Foundation; Cooling, cold holding and hot holding violations observed during inspection. The person in charge shall oversee monitoring of critical temperatures during cold holding, hot holding and cooling. Ensure proper methods for cooling foods are used and monitor cooling time and temperatures. CDI- reviewed areas of concern with manager. No points taken today.
0.0
15.
3-302.11; Priority; Observed raw chicken above ready-to-eat foods like butter milk and tartar sauce in the reach-in unit. Raw animal foods shall be stored away from ready-to-eat foods to prevent cross contamination. CDI- chicken moved to a lower shelf.
1.5
20.
3-501.14; Priority; Observed foods like blanched fries, brisket and soup not meeting the cooling time required. Time and temperature controlled for safety (TCS) foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total cooling time not to exceed 6 hours. CDI- blanched fries were discarded. Brisket moved to walk-in freezer to complete cooling. Ice wand used in soup.
1.5
21.
3-501.16(A)(1) ; Priority; Several containers of gravy hot holding at the make line were observed holding below 135F. TCS foods shall be maintained at 135F or above when held hot. CDI- gravy moved to stove for reheating.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Blanched fries at the fry station were observed sitting out at room temperature. Potato cakes and roast beef on the make line were observed holding between 46-47F in the flip top unit because product was stacked too high. PIC stated that fries are used up within an hour before being replenished. CDI- discussed putting blanched fries on time instead of temperature control. Provided TPHC form. Overstocked product was voluntarily discarded. This item was marked out on the last inspection but no points were taken. Full points can be taken for repeat violations in the future.
1.5
23.
3-501.18; Priority; Several food items were observed past their holding dates. Soup date marked 2/27, cooked vegetables date marked 2/21 and meatloaf date marked 2/26 were observed today. TCS foods shall be kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- all items discarded.
1.5
23.
3-501.17; Priority Foundation; Many foods observed with an incorrect date. (Marked for February instead of March). Ensure foods are properly date marked. CDI- dates corrected.
0.0
33.
3-501.15; Priority Foundation; TCS food items listed above did not meet the required cooling time due to improper cooling methods. Containers for brisket, fries and soup were too deep. Cool foods in shallow containers, loosely covered and use ice wands in liquid foods to achieve rapid cooling. CDI- reviewed cooling methods with manager.
0.5
39.
3-305.11; Core; Observed boxes of bread and potato chips on the freezer floor. Food shall be stored at least 6" above the floor. Move product to crates or shelf. No points taken today.
0.0
56.
6-403.11; Core; An employee cell phone and water bottle were observed on the make line near the flip top with exposed food. Use designated areas to store employee food, drink and personal items. No points taken today.
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
3-301.11; Priority; Observed an employee sprinkle parsley garnish on a cooked dish immediately before service with bare hands. Food employees may 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- educated employees on bare hand contact rule. Gloves to be used going forward.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese balls and sausages in the flip top unit by the fryer were overstocked before lunch service and measured above 41F. TCS foods shall be maintained at 41F or below in refrigeration. CDI- excess food was brought to the walk-in cooler. Ensure refrigeration units are not overstocked above the fill line so food stays cold. No points taken today.
0.0
42.
3-302.15; Core; Several avocados on the make line still had produce stickers on them. Fruits and vegetables shall be cleaned and sticker removed before cutting and serving in ready-to-eat form. Wash avocado and remove stickers before use. Full point can be taken for repeat violation in the future.
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
3-302.15; Core; Observed cucumber cut while still in is plastic wrapping. Avocado on the make line still had produce stickers present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash produce before cutting and serving.
3-501.16 (A)(2) and (B); Priority; Pork sausages at the frying station were stacked too high in the flip top unit and were observed to be 58F. TCS foods shall be maintained at 41F or below. CDI- Extra sausages were moved to the walk-in to cool down. Product had been out less than 4 hours. Talked with PIC about educating new employees on the proper procedures of filling containers. All other TCS foods observed to be in compliance. No points taken today.
0.0
43.
3-304.12; Core; Observed two knives being stored in-between the frying station counter and the edge of another piece of moveable kitchen equipment. When metal piece of equipment was moved, the edges of the counter were observed to be dirty with residue. Knives can become contaminated in this manner. In-use utensils shall be stored on a clean, sanitized surface of the food preparation table or a clean container. Knives were moved to a suitable location after being washed.
0.5
49.
4-601.11(B) and (C); Core; Side of preparation table was observed to have residue. Shelving above the prep area had some dust accumulation. The non-foodcontact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
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* 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.
I'll follow up on the food temps in the low boy refrigerator next week. Be sure it is cooling properly. Call me at 919-868-9244 if there are any problems. Follow-Up: 07/20/2017
EHS advised may use one prep sink for raw prep (chicken, shrimp, beef) as the volume of raw prep is minimal compared to ready to eat prep. This allows two sinks for ready to eat prep.
