4-901.11; Core; Observed steel food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
4-601.11 (A); Priority Foundation; many metal pans and plastic tubs stored on the clean shelf had a greasy residue on them. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. P All of these pans were sent back to the dish pit.
1.5
44.
4-903.11(A), (B) and (D); Core; on the drying shelves the pans and tubs are stacked together wet. clean equipment and utensils shall be stored in such a way that air drying can occur. Separate these pans.
0.5
56.
6-501.14; Core; build up on the ventilation units in the back cooking area. A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean these vents.
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 NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC.
*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.
Do not store boxed foods below leak/ice buildup in the walk in freezer.
1.5
11.
Employee observed using the same tongs to put frozen, raw product into fryer and then remove cooked products from fryer baskets without cleaning and sanitizing tongs. EHS recommends using color coded handles to distinguish tongs for raw product and ready to eat. Sanitizer in the three compartment sink was below 200-400ppm required for quat. Bucket was emptied before it could be tested. Dispenser was dispensing at proper strength. Make sure leaking faucet is not left over the sanitizer bay as it may have diluted the sanitizer.
1.5
16.
Eggs in the right side of the steam table were below 135F (130F). These eggs were double panned in insert, may need to use single pan.
2.0
25.
Replace missing thermometer in the biscuit prep station cooler.
0.0
36.
Repair leak in three compartment sink faucets. Repair leak in the walk in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded. cw 9/22/09.
Employee touched raw breaded steak patty with hands and then proceded to handle single service tray without washing hands. .2616 ( b ) Employees shall wash their hands thoroughly in a handwashing lavatory before starting to work, after each visit to the toilet, and as often as necessary to remove soil and contamination.
2.0
10.
Raw chicken over french fries and french toast in reach in freezer. Raw chicken over apple turnovers in walk in freezer. Raw chicken is to be stored below all other foods.
1.5
11.
Interior of ice machine soiled including ice shield. Soda nozzles soiled with bacterial buildup. Thoroughly clean; Sheet pans soiled. Thoroughly wash,rinse,and sanitize.
1.5
17.
Sliced cheese at make line above 45F with cheese above load lines. Keep PHF`s below pan load lines to help maintain proper temperatures. Cheese above load lines moved to reach in. Buttermilk and pasterized eggs above 45F. Products had been used recently. Do not allow PHF`s to sit out for long periods of time. When finished using put back into refrigeration.
2.0
19.
2 containers of coffee machine cleaner stored above clean utensils. Protect clean utensils from contamination. Do not store chemicals above clean utensils.
1.5
26.
Couple of opened dry goods in non-resealable containers. Once a dry good has been opened put into resealable containers.
0.0
34.
Pans and lids wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Badly cracked plastic utensils. Replace; Metal biscuit pans are no longer cleanable. Interiors worn badly. Replace. Remove ALL equipment and utensils that are broken or no longer in use; Recaulk under ventilation hood. Caulk missing or has large gaps. Use fireresistant caulk.
0.5
39.
Non-nsf can opener. Replace with approved equipment when no longer easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Quat sanitizer in bucket less than 200ppm. Quat must be maintained at 200-300ppm; Metal pans stored as clean still soiled. Lemon slicer soiled. Thoroughly wash,rinse,and sanitize.
1.5
13.
Egg over easy cooked on grill 125F. Eggs must be cooked to an internal minimim final cook temperature of 140F. Recommend using pasteurized in shell eggs in place of unpasteurized eggs for eggs over easy.
2.0
19.
Store sanitizer the same as all other chemicals. Must be stored below and away from food and food contact surfaces.
0.0
30.
Soiled aprons stored beside pancake mix on racks. Store soiled linens in a manner to prevent contamination. Never store beside food or clean utensils.
0.5
34.
Plastic pans above 3 compartment sink wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Badly cracked plastic lids. Replace; Metal biscuit pans are no longer cleanable. Interiors worn badly. Replace.
0.5
45.
Ceiling peeling in can wash-repair to make smooth and easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed cook handle raw breaded pork chop with bare hands and then proceed to touch lid for plastic container and reach in cooler handle without washing hands. Once hands are soiled or contaminated they MUST BE WASHED especially before handling clean utensils or ready to eat foods!!! Recommend using tongs to handle raw meat. Tongs should be designed according to final cook temperature. ( REPEAT )
4.0
10.
Raw chicken over french toast in walk in freezer, raw chicken above pork patties in reach in freezer, and raw sausage over pancake batter in reach in cooler. Arrange coolers and freezers according to final cook temperture. Raw chicken should always be below and away from food with lower final cook temperatures. ( REPEAT-CDI ); Employee foods stored with and above establishment food. Employee personal food should be stored below and away from food for establishment. Put in labeled easily cleanable container.
3.0
11.
Quat sanitizer in bucket less than 200ppm Quat. Quat sanitizer should be kept between 200-300ppm; Clean tea nozzles, drink dispensers, and in rear of ice bin-moldy. Clean in corners of pans-food buildup. Clean slicers slicers. Thoroughly wash,rinse, and sanitize.
1.5
17.
Take out only 1 flat of eggs at a time during peak hours. During slower times keep refrigerated or on ice.
0.0
25.
1 thermometer missing in front reach in and 1 broken. Replace.
0.0
26.
Keep dry goods in approved,labeled containers with tight fitting lids. 2 dry goods out.
0.0
34.
Metal pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace all badly cracked plastic lids.
0.5
40.
Clean table rims and under mat on clean side of 3 compartment sink.
0.0
45.
Ceiling peeling in can wash-repair to make smooth and easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
1 uncovered employee drink on prep table. Keep employee beverages below food and food prep areas and any other food contact surfaces. Keep employee beverages covered.
0.0
3.
Observed cook handle raw meat and then proceed to touch objects in kitchen without washing hands. Once hands are soiled or contaminated the must be washed with warm soap and water.
2.0
10.
Raw eggs over open bins of tea and sliced bacon over muffin batter in walk in cooler. Raw chicken over french fries in reach in and raw chicken over french toast in walk in freezer . Arrange walk in cooler and freezer according to cook temperature with ready to eat food above raw meat; Handle of scoop in flour bin. Keep handles pointing up if kept in bin. [Repeat]
3.0
11.
Quat sanitizer in 3 compartment sink and in buckets less than 200ppm. Quat sanitizer shall be kept at 200ppm; Slicer stored as clean still have food residue. Thoroughly wash, rinse, and sanitize.
1.5
25.
2 thermometers tested with 1 out of calibration. Check thermometers regularly to ensure accuracy; Thermometers missing in both milk reach in coolers. Thermometers must be present.
0.5
33.
Observed whisks being stored in water 85F. Don`t store utensils in standing water. If water is used for in use utensil storage it must be 135F and above.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Small stack of single service cups uncovered and exposed to public. Single service cups exposed to public must be protected from contamination. Keep sleeves on cup rims or keep behind counter.
0.0
36.
Replace all badly cracked plastic lids; Replace all badly rusting racks in reach in coolers; Replace torn door gasket on reach in cooler.( REPEAT )
1.0
38.
Replace faded Quat test strips.
0.0
40.
Clean under all table rims, refrigeration door hinges, rear of cold hold prep table, hot hold lamp housings, and cabinet under coffee station. Clean ice soda ice dispenser exterior-pink slime
0.5
44.
Keep dumpster door closed and replace lid that`s broken.
0.0
47.
Detergent on milk crate. Keep storage 6-12 inches off of the floor on approved shelving to allow for easy cleaning underneath.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep employee food in designated area not above food for customers. 1 Bottle of Juice and unopened cream cheese.
0.0
3.
Observed cook dispose of raw egg shells and then handle pan of meat and handle of fryer. Once hands become contaminated they must be thouroughly washed.
2.0
10.
Raw sausage and bacon stored over milk products in walk in cooler and raw chicken stored over bacon in walk in freezer. Arrange walk in cooler and freezer according to cook temperature with ready to eat food above raw meat; Handle of scoop in flour bin. Keep handles pointing up if kept in bin.
1.5
11.
Quat sanitizer in 3 compartment sink and in buckets 400ppm. Quat sanitizer shall be kept at 200ppm; Clean lemon slicer-old fruit remaining.
1.5
25.
Replace missing thermometers in reach in coolers.
0.5
26.
Numerous dry goods in containers but not labeled. Label all dry goods when put into storage containers.
0.5
33.
Observed whisks being stored in room temperature water. Don`t store utensils in standing water. If water is used to store utensils it must be at least 135F.
0.0
36.
Replace all badly cracked plastic lids and pans; replace all torn gaskets.
0.5
40.
Wash, rinse, and sanitize all "clean" utensils with food residue on exterior; Clean 3 comparmtent sink mat-black mold on bottom; Clean ice soda ice dispenser exterior-pink slime; Clean walk in cooler gaskets.
Multiple broken lids to containers, broken clear lids to rolling dry storage container. Discard all utensils that are in poor repair and no longer easily cleanable.
1.5
17.
~no points taken~ clean back of computer brackets.
0.0
24.
Flies in kitchen, most near hot hold units, eliminate presence.
2.0
General Comments
Have soda machine repaired so soda does not dispence unless lid to ice bin is closed. Replace sanitizer in buckets more frequently.
Vegetable slicer visibly soiled, stored on shelf with clean utensils. Thoroughly wash, rinse and sanitize all utensils after each use. Do not store anything on clean utensil shelf unless clean.
2.5
13.
Multiple broken lids, containers, discard all utensils that are broken and no longer easily cleanable.
1.5
General Comments
5. provide thermometer in all refrigeration units.
