6-301.14; Core; Signage no available at women and men's restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
1.0
16.
4-602.11; Core; Observed a buildup of black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
21.
3-501.16(A)(1) ; Priority; Observed lemon rice, green beans, grilled chicken, gyro, and lentils holding below 135F. TCS foods shall be held at 135F or greater. Items reheated.
1.5
23.
3-501.18; Priority; Observed no date marking on individually portioned cups of hummus and meatballs- items dated . Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
0.0
33.
3-501.15; Priority Foundation; Observed rice stuffed grape leaves cooling inside tightly covered plastic containers and stored above the fill line on the open cold top station.
Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling;
0.5
54.
5-501.113; Core; Dumpster lids are bent/ damaged. Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside shall be designed and constructed to have tight-fitting lids, doors, or covers. Contact service providers to replace doors.
6-301.14; Core; Signage no available at women and men's restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed house made garlic sauce inside squeeze bottle holding above 41F. Product in squeeze bottles are filled higher than the fill line. TCS foods shall be held at 41F. Manage placed all squeeze bottles on the make line inside reach in cooler.
0.0
33.
3-501.15; Priority Foundation; Observed cucumber tomato salad and rice stuffed grape leaves cooling while tightly covered. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling
0.5
48.
4-501.14; Core; Observed a build up of debris inside spray nozzle at dish machine. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment
4-602.11; Core; Observed pink residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
21.
3-501.16(A)(1) ; Priority;Observed two pans of garlic green beans holding below 135F inside hot box. TCS foods shall be held at 135F or greater. Items reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority;Observed raw chicken thawed under running water, sitting on prep sink drain board at room temp. Diligent prep is required for TCS foods. TCS foods shall be held at 41F or below. Item place in walk in.
0.0
35.
3-501.13 ;Observed two packages of shrimp sauce thawing in standing water, not submerged. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items placed in walk in cooler.
0.5
39.
6-404.11; Priority Foundation; Observed bulk can of rice stuffed grape leaves dented on the seam. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, single service and single- use articles. Items separated to be returned for credit.
4-501.112; Priority;Observed low temp dish machine hot water reach 112-113F after running the unit 3 times. Hot water shall be supplied at a minimum temperature of 120F for low temp machines. Recommend adjusting hot water heater temperatures. Use 3 comp sink for dishwashing until dish machine is repaired. EHS will return to verify unit temperatures.
1.5
20.
3-501.14; Priority; Observed partially cooked lamb shwarma cooling at room temperature.Observed 91F exterior surface and 30F center temperature. Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. This particular product must be fully cooked before it can be uniformly cooled down. The package instructions state that item must be cooked to 165F. Item cooked fully to 165F.
0.0
21.
3-501.16(A)(1) ; Priority; Observed lemon rice and pans of green beans holding below 135F. TCS foods shall be held at 135F or greater. Items discarded.
1.5
28.
7-102.11; Priority Foundation; Observed unlabeled purple spray chemical under dish machine. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled
0.0
35.
3-501.13 ; Priority Foundation; Observed two deep containers of skug sauce thawing in standing water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
Items placed under running water.
2-501.11; Priority Foundation; Policy not available for review. 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. 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. EHS sent policy and poster to PIC via email.
0.5
10.
5-202.12; Core; Observed hot water reading 84-87F inside mens restroom. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water to 100F or greater.
0.0
16.
4-501.114; Priority;; Observed low temp dish machine hot water reach 110-115F after running the unit 3 times. Hot water shall be supplied at a minimum temperature of 120F for low temp machines. Call Ecolab for service- Use 3 comp sink for dishwashing unit dish machine is repaired. EHS will return to verify unit temperatures.
1.5
33.
3-501.15; Priority Foundation; Observed taziki prepared during inspection place inside walk in cooler in a tightly covered container. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
39.
3-305.11; Core; Observed uncovered falafel stored directly under delivery box of cheesecake baklava. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Cover food.
0.0
48.
4-302.14; Priority Foundation;Observed one test kit compromised by water. the second kit Quat test strips provided an inaccurate reading of 100PPM for the solution at the 3 comp sink. Obtain new test kit.
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 Follow-Up: 01/08/2023
