5-205.11; Priority Foundation; Observed an employee using the handwashing sink to wet a paper towel for wiping down tables. A handwashing sink may not be used for purposes other than handwashing. CDI - Employee behavior was stopped.
1.0
15.
3-302.11; Priority; Raw chicken boxes were stored next to boxes of precooked foods. The raw chickens intended for deli use are being stored in the produce section walk-in cooler. Food shall be protected from cross-contamination by: Separating raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat foods such as fruits and vegetables, and cooked ready-to-eat foods. CDI - Raw chickens must be moved from the produce walk-in cooler as it poses a cross-contamination risk, and the produce area is not an area of the establishment with a food permit. Food must not be stored in an unpermitted, therefore illegal, area.
1.5
16.
4-602.11; Priority; When speaking to the person in charge, there was no system or verification of how frequently the deli slicers are being cleaned. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI - REHS spoke with PIC on ways to ensure the deli slicers are cleaned at a proper frequency. Sanitizing does not count as cleaning.
1.5
47.
4-501.11; Core; Observed bent and warped metal shelves in the walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Repair or replace damaged metal shelving.
0.0
49.
4-601.11(B) and (C); Core; Observed grease and residue buildup on the rotisserie racks of the oven. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean these oven racks.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16(A)(1) ; Priority; A container of fried chicken in the grab and go hot-holding case was below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature food.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS sandwiches stored in a grab and go cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC discarded foods above 45F, other sandwiches moved to walk-in cooler to return to proper temperatures.
1.5
23.
3-501.18; Priority; Some open packages of deli meats had discard dates of 2/20 and 2/21 at 11AM but were still in the deli case for sale. Food shall be discarded if it is appropriately marked with a date/day that exceeds the temperature and time combination as specified in the FDA Food Code. CDI - PIC voluntarily discarded out-of-date foods.
1.5
28.
7-201.11; Priority; Spray bottle of sanitizer not in use was stored beside deli slicers on a prep table. Poisonous or toxic materials shall be stores so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous/toxic materials not above the mentioned items. CDI - Spray bottle moved to a lower shelf for storage.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; At the time of the inspection, there was not a certified food protection manager present. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Current certifications expired, acquire new certification.
0.0
5.
2-501.11; Priority Foundation; Could not locate bodily fluid cleanup procedures during the inspection. 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. CDI - Emailed PIC documentation for cleaning bodily fluids. Print and have available for future reference.
0.5
16.
4-601.11 (A); Priority Foundation; A couple sticky metal containers were stored with clean containers. Equipment food-contact surfaces and utensil shall be clean to sight and touch. CDI - Containers moved to 3-compartment sink for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the grab and go cooler were holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were recently prepared, foods above 41F moved to walk-in cooler.
1.5
28.
7-201.11; Priority; Spray bottle of cleaner disinfectant stored on the prep table with the slicers. Poisonous or toxic materials shall be stores so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous/toxic materials not above the mentioned items. CDI - Spray bottles moved to lower shelf.
1.0
39.
3-305.11; Core; Observed buildup of ice drip on several containers of food in the walk-in freezer. Food shall be protected from cross contamination by storing the food: In a clean, dry location; Where it is not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Move boxes of food away from ice drip. Have someone service the freezer to prevent this ice buildup.
1.0
53.
5-501.17; Core; Handicap stall in women's restroom is missing a covered trash container. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Replace missing covered receptacle.
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
2-103.11 (O); Priority Foundation; Unable to locate employee health policy during inspection. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Provided posters and employee reporting agreement to PIC. Make sure employees read and sign to inform them of their responsibility.
0.0
21.
3-501.16(A)(1) ; Priority; Foods in hot holding case and grab and go hot holding not at proper temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded foods in hot holding. NOTE: Foods in hot case are not true time holding because some items are removed and cooled for other uses.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple foods in grab and go cooler not maintaining proper temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods. Make sure sliced deli meats are fully cooled before being placed in this unit.
1.5
39.
3-305.11; Core; Observed ice buildup on containers of food and shelving in walk-in freezer. Food shall be protected from cross contamination by storing the food: In a clean, dry location; Where it is not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Have someone service the freezer to prevent this ice buildup.
1.0
47.
4-501.11; Core; Observed rust buildup on shelves inside storage section of deli coolers. Equipment shall be maintained in a state of good repair and condition. Replace rusting shelves.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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. Follow-Up: 06/10/2019
*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.
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.
Packaged Pizzas and Salads Date marked for Jan 26 were pulled this morning and are stored on a prep table. According to your policy, these should have been pulled 2 days ago.
Shelving in walk in coolers and freezers rusting - maintain in good repair. Frost buildup inside of walk in freezer. Ensure that seals are working properly. Consult with refrigeration servicer about elimination of large amount of condensation on ceiling of walk in freezer.
0.5
40.
Clean top of rotisserie oven.
0.0
43.
Towel dispenser in prep/warewashing room improperly threaded such that towels are not available. Keep paper towels available at all handwash sinks.
1.0
45.
Floor under hot display, floors in walk in freezer, floors under and behind fryers and oven not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Sanitizer just above approved concentration range at three compartment sink. Have adjusted to between 150 and 400 ppm Quat.
Pans stacked while wet. Air dry prior to storage. Food debris in utensil storage bin. Store utensils on clean surface.
0.5
35.
Single use items improperly stored at chemical storage area. Store in clean area where they cannot be contaminated by chemical storage.
0.5
36.
Sprayer at three compartment sink hangs below rim of sink - replace/repair spring or replace hose with shorter hose to hold sprayer above flood rim. Shelving in walk in coolers and freezers rusting - maintain in good repair. Three compartment sink drips when turned off at water controls - fix leak.
0.5
39.
Condiment portion packs and single use items stored in sterlite containers. These containers are not designed to be easily cleanable and should not be used in food preparation areas.
0.0
45.
Walls at fryers not clean - maintain clean. Broken tiles in chicken prep area - maintain floors, walls, ceilings in good repair.
0.5
47.
Two bottles of cleaning chemicals stored on floor near chicken prep area. Ensure that all storage is at least 12 inches above the floor to facilitate proper floor cleaning.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Food pedal on front handwash sink loose. Sink still operates, but will be easier for employees to use consistently if repaired. Reminder: at time of last visit, establishment indicated that they might demolish area used for chicken prep as part of removal of seafood area. This area is still in use and it is strongly recommended that it continue to be used and maintained in good repair, as establishment lacks sufficient facilities for preparing raw chicken in main deli area. Should establishment again consider demolishing this area, contact James Smith at 919-868-9246 to discuss alternatives BEFORE any demo work is done.
Keep all potentially hazardous hot foods 135F. Wings and chicken ranged from 117F-145F. Have deli island checked to ensure that it is working properly. Food was discarded that was out of temperature control.
4.0
21.
Hot water must be at least 130F. Hot water was 120F during inspection.
1.5
33.
Observed tongs being held on door handles of display case. This storage method is not advised due to possible contamination from unclean display case doors, or by pants or aprons brushing up against the utensils.
1.0
40.
Clean all display cases.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer must be betwen 200ppm-400ppm(quat). Out of 3 sanitizer buckets 1 was below 100ppm, 1 was above 500ppm, and 1 was at 100ppm. Thoroughly clean and sanitize slicers.
1.5
16.
Keep all potentially hazardous hot foods 135F. Wings and chicken ranged from 125F-145F.
2.0
33.
Observed tongs being held on door handles of display case. This storage method is not advised due to possible contamination from unclean display case doors, or by pants or aprons brushing up against the utensils.
0.0
36.
Repair door handle on hot hold display case.
0.0
40.
Clean all display cases including all shelving, doors, and door grooves.
0-100 PPM QUAT SANITIZER OBSERVED IN TOWEL BUCKET FOR USE BY DELI PERSONNEL. PROPER CONCENTRATION OF QUAT SANITIZER IS 200 PPM. CHANGE OUT SANITIZER BUCKETS REGULARLY, ESPECIALLY DURING HEAVY USE, TO ENSURE PROPER CONCENTRATION. SANITIZER AT DISPENSER OBSERVED TO BE 200 PPM. RECOMMEND INCREASING CONCENTRATION SLIGHTLY TO INCREASE LIFE OF SANITIZER ONCE DISPENSED. CORRECTED ON SITE.
2.5
17.
HEAVILY USED HOT HOLD CASE OBSERVED TO BE MISSING HANDLE - ROPE HANDLE USED INSTEAD. ROPE NOT EASILY CLEANABLE. REPLACE HANDLE WITH APPROPRIATE HANDLE FOR EQUIPMENT. FOOD DEBRIS OBSERVED ON ROLLING CART AND BOTTOM SHELF OF PREP TABLE IN BACK ROOM. SMALL AMOUNT OF RUST STARTING TO FORM ON SHELF UNIT IN FREEZER - MAINTAIN ALL NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR.
1.0
General Comments
ADJUST COLD WATER VALVE AT THREE COMPARTMENT SINK TO ALLOW WATER TEMPERATURE TO BE ADUSTED TO GREATER TEMPERATURE RANGE. LABEL DISCARDS AS SUCH OR PLACE IN DESIGNATED, LABELED AREA. SERVSAFE CREDIT REQUIRES ORIGINAL SERVSAFE CERTIFICATE AND ATTACHMENT DETAILING TOTAL NUMBER OF CLASS HOURS TAKEN (INDICATING AT LEAST 12 CLASS HOURS). CERTIFICATE REPRINTS CAN BE ORDERED FROM WWW.SERVSAFE.COM .
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil shelving. Clean, clean end of drainboard under rack. Grease film present under rack.
1.5
17.
Wipe/clean shelving throughout. Clean cracks and crevices to transfer carts. Clean faucet fixture to 3 compartment sink. Repair door to hot food display case. Replace damaged control knob to chicken cooker.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Repaint door framing/threshold. Replace broken damaged base tile molding.
0.5
General Comments
Do not double pan food products in display case when possible.
