2-301.12; Priority; Observed food employee drying hands with reusable cloth towel tied to apron, not disposed of or fully clean. Food employees shall use the following cleaning procedure in the order stated to clean the hands and exposed portions of their arms: (5) Immediately follow the cleaning procedure with thorough drying using an approved method: Including: individual, disposable towels, heated-air drying device, etc. CDI - Food employee properly washed and dried hands with paper towels.
2.0
General Comments
Unable to obtain PIC signature due to global IT outage from 7/19/2024-7/24/2024. If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; The deli slicer had some food debris on its slicing surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer was removed for cleaning.
1.5
47.
4-501.12; Core; Observed heavy scratching on the cutting surface of the salad prep cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or resurface this cutting surface.
0.0
54.
5-501.111; Core; Observed damage to the bottom of the garbage dumpster, leading to holes on the corners. Receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace the damaged dumpster before the next inspection.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed sticker residue on a metal food container. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Container was removed for cleaning.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-703.11; Priority; When tested during the inspection, the surface temperature of utensils only reached a maximum of 150F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized: If in a hot water mechanical operation, by being cycled through equipment as specified in the FDA Food Code and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI - Dishes shall be sanitized in the 3-compartment sink, the dishwasher is due to be replaced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the left section of the pizza prep cooler are holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Prep top lid closed to help foods cool.
1.5
44.
4-903.11(A), (B) and (D); Core; Some metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air-drying.
0.5
47.
4-501.11; Core; The middle lift top on the pizza prep cooler has a damaged handle and a hinge that needs repair. Equipment shall be maintained in a state of good repair and condition. Repair middle lift top.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Some metal food containers had food and sticker residues on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed in dishwashing area for cleaning.
1.5
44.
4-901.11; Core; A couple containers were stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. Allow containers to air dry before storing.
0.5
54.
5-501.115; Core; Some garbage was outside of the dumpsters in the shared, outdoor dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean outdoor garbage area.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
5-202.12; Core; The handwashing sink at the food prep area is providing water only to 89F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have this sink adjusted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prepped salads in the refrigerator and a carton of heavy cream in the bar cooler were holding over 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Salads moved to walk-in cooler, bar cooler doors closed to help get it down to proper temperatures.
1.5
23.
3-501.17; Priority Foundation; The prep day is not being counted as day 1 on date marking for TCS, ready-to-eat foods prepared by the establishment. Refrigerated, ready-to-eat, TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Dates on foods corrected by PIC. REHS advises using max 6 days for date marking to avoid confusion.
1.5
28.
7-201.11; Priority; Observed two spray bottles of cleaners stored on prep tables. Poisonous/toxic materials shall be stored so they can't contaminate food, equipment, utensils, etc. by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials not above the mentioned items. CDI - Spray bottles moved to a lower shelf.
1.0
33.
3-501.15; Core; Prepared salads were kept in tightly-sealed containers during the cooling period. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Containers for prepped salads opened and put into the walk-in cooler, REHS recommended better cooling techniques.
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
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the prep top coolers not maintaining proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Out-of-temp foods moved to walk-in cooler, do not leave prep top lids open for extended periods of time.
1.5
33.
3-501.15; Priority Foundation; Recently prepared, sliced meatballs were placed directly into prep top cooler and into a deep, tightly sealed container. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing food in shallow pans; Separating the food into smaller/thinner portions; Using rapid cooling equipment; or other effective means. CDI - Sliced meatballs were spread onto a baking tray and placed into the walk-in cooler.
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
3-501.16 (A)(2) and (B); Priority; Salads in refrigerator are not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Discussed with PIC better methods for cooling and maintaining these foods at the right temperatures.
1.5
24.
3-501.19; Priority Foundation; Chicken wings under TPHC did not have time label. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Time label added to food, maintain labels going forward.
0.0
41.
3-304.14; Core; Sanitizer in wiping cloth buckets is too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's label use instructions. Replace sanitizer at right concentration for wiping cloths.
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
