3-501.16(A)(1) ; Priority; Tater tots are 125F under the heat lamp. Keep all TCS food at or above 135F when held hot. The tater tots were voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cottage cheese is 48F and yogurt is 47F in the salad bar. Ham is 45F and feta cheese is 50F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The above cottage cheese and yogurt were voluntarily discarded. The TCS food from the upright refrigerator was placed in the walk-in cooler.
3-302.11; Noted pans of raw bacon were stored above pans of hot dogs and other ready-to-eat items in the walk in cooler. Keep raw animal protein items seperate and below ready-to-eat food items. CDI- items re-arranged during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Found a pan of cooked couscous temping at 89 F in the hot hold cabinet. According to PIC noted item was prepped 1.5 hour prior to inspection. Maintain all TCS items at 135 F or above for hot hold storage. CDI- item reheated and placed back into hot holding.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted several containers of diced boiled eggs, chopped cherry tomatoes, diced boiled eggs, and diced ham were temping between 44-45F in the 2 door reach in cooler. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items transferred to walk in cooler to cool down.
1.5
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for the items on the salad bar, however time stamps missing for the TPHC log. Follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin or end times. All food not sold by the end of 4 hoursshall be discarded. CDI- Re-education provided.
1.5
47.
4-501.11; Core; The 2 door reach-in cooler is no longer holding temp. Noted ambient air for unit would fluctuate between 41.8-43 F once door was opened. Person in charge placed a work order for 2 door reach in cooler (w/o # 273842690). EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
3-501.16(A)(1) ; Priority; Found a small container of cooked shrimp temping at 93 F on the steam line. Ensure all TCS items are held at 135 F or above for hot holding. CDI- item reheated during time of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted pans of cooked broccoli, diced tomato and cooked peppers were temping between 62-82 F on the cold hold side of the make line. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items discarded and replaced.
1.5
33.
3-501.15; Priority Foundation; Found a densely packed container of tuna salad and chicken salad cooling in the Deli station's worktop cooler. The noted containers were temping between 49-50 F during time of inspection. According to food employee both food items were prepared an hour before the inspection. We discussed using shallow loosely vented containers to rapidly cool food items down. Also discussed using the walk-in cooler or freezer to blast chill TCS items prior to placing them out on the busy make line. CDI- items transferred to the walk-in freezer unit.; Corrected During Inspection
3-302.11; Priority Foundation;Noted a box of raw sausage patties commingled with a pack of "Red Hot" hot dogs and opened case of pre-cooked bacon stored closely next to raw bacon on the bottom storage shelf in the walk-in cooler unit. Ensure ready-to-eat food items are stored seperately or above raw animal proteins. CDI- noted items rearragned during inspection.
1.5
16.
4-501.112; Priority Foundation; Noted high temp dishmachine not achieving proper dish temperature of 160F for proper sanitizing. EHS ran dishmachine 4 times during inspection. Hot water on reaching 138 F for final rinse step. The wash temperature, rinse temperature and pressure must all combine to achieve the required dish temperature. Ensure proper hot water sanitation being met. PIC contacted vendor for repairs. EHS will return by Wednesday May 24th to ensure high temp dishmachine repaired.
1.5
33.
3-501.15; Priority Foundation; Found an overfilled, densely packed container of tuna salad cooling in the Deli station's worktop cooler. The noted container of tuna salad was temping between 52-54 F during the inspection. The food team member said tuna salad was prepared 45 mins before the inspection. We discussed using shallow vented containers to rapidly cool food items. Also discussed using the walk-in cooler or freezer to blast chill TCS items prior to placing them out on the busy make line. CDI- items transferred to the walk-in freezer unit.; Corrected During Inspection
0.5
44.
4-901.11; Core;Noted multiple serving containers stacked while still wet. Air dry pans/equipment in a self draining position or cross stack to ensure proper air drying prior to stacking.
0.0
48.
4-501.110; Priority Foundation; Noted the high temp dishmachine is not achieving the required 160 F for hot water sanitization. EHS ran dishmachine four times during time of inspection. Final hot water rinse was only reaching up to 138 F during inspection. (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: For a single tank, conveyor, dual temperature machine, 71 C (160 F). EHS shall return by May 24th to ensure high temp dishmachine was repaired.
3-501.16 (A)(2) and (B); Priority; Milk in the grab and go refrigeration unit is 43-44F. Whipped cream is 47F and lettuce 48F in the two door upright refrigeration unit. The cut tomatoes are 48F and ham is 48F in the grill prep refrigeration unit. Keep all TCS food at or below 41F when held cold. CDI- The milk, ham, and cut tomatoes were voluntarily discarded and the TCS food in the upright refrigeration unit was placed in the walk-in cooler.
1.5
44.
4-901.11; Core; Some pans are stacked wet. Air dry pans/equipment in a self draining position. CDI-The above pans were re-arranged.
0.0
49.
4-602.13; Core; The inside of the oven and the curtain on the dish machine have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.16 (A)(2) and (B); Priority; Stromboli is between 45-50F and calzone is 51F on the pizza serving line. Keep all TCS food at or below 41F when held cold. Once REHS spoke with the PIC the stromboli and calzones were time stamped from 11:15-1:30 pm and will be voluntarily discarded. PIC wrote written procedures for the above items.
1.5
33.
3-501.15; Priority Foundation; Cooling cut fried chicken and cut grilled chicken in the salad bar. Cool TCS food in rapid cooling equipment(walk-in freezer or walk-in cooler), in an ice bath, use ice as an ingredient, thinner portions or use other effective means. The above chicken was placed in the walk-in freezer too cool on sheet pans.
3-304.14; Core; Quaternary ammonium sanitizer solution in the wiping cloth bucket in the deli is less than 200ppm. Sanitizer solution shall be mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). The sanitizer solution was remixed to the correct concentration for this wiping cloth bucket.
0.5
49.
4-602.13; Core; The top oven inside and the upright refrigeration unit in the chef inspire section has build up. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
5-205.11; Priority Foundation; Two hand sinks in the prep area have a pan each in them.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. The pans were removed by the person in charge once REHS discussed this.
1.0
15.
3-302.11; Priority; Raw eggs stacked above the container rim and stored next to tomatoes and pasteurized eggs in the sandwich prep refrigeration unit. Opened bag of raw hamburger stored next to veggie burgers in the reach in freezer unit. Raw chicken that has been opened stored next to pork in the walk-in cooler. Store all food according to final cook temperatures in refrigeration/freezer units once opened. Recommend storing raw meats/fish and unpasteurized eggs in containers with tight fitting lids once opened. The above food was rearranged and tight fitting lids were used once REHS spoke with the person in charge.
1.5
41.
3-304.14; Core; Wet wiping cloths on prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. The wet wiping cloths were placed in sanitizer solution mixed to the manufacturer's specified concentration.
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
No signature of recipient due to COVID-19 pandemic.
3-501.16 (A)(2) and (B); Priority; Cream cheese is 42F in the on the go refrigeration unit. Keep all time/temperature control (TCS) for safety food at or below 41F when held cold. The above cream cheese was voluntarily discarded.
1.5
23.
3-501.18; Priority; Sausage is dated November 30th. Keep all TCS food for up to 7 days when opened or prepared at 41F or below. The sausage was voluntarily discarded.
0.0
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm in a wiping cloth bucket. Sanitizer shall be mixed according to the manufacturer's tolerance range. The sanitizer was remixed to the proper concentration.
1.0
47.
4-501.11; Core; Flat pans are dented/pitted. Equipment shall be maintained in a state of repair and condition.
0.0
54.
5-501.111; Core; Missing a lid on the trash container. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
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
No signature of recipient 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.
Facility is using time as a public health control properly, it's just that when they put the time stamps they ae putting it on the plastic wrap that comes off during service. EHS recommends using a dry erase marker to put time stamps with the product on the metal shield. This way the time stamps are constantly with the food items and not only for the beginning.
*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.
This inspection was performed by Margaret A. Gunter
