3-302.11; Priority; Observed a box of raw bacon and a container of raw squid stored above some containers of cut melons in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage, prep, holding, and display from raw ready-to-eat foods such as fruits and vegetables and cooked ready-to-eat foods. CDI - Raw meats were moved to a lower shelf to prevent cross-contamination.
1.5
28.
7-201.11; Priority; Observed one bucket of sanitizer stored beside an open container of olive oil and a package of bread. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Bucket of sanitizer was relocated.
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.
3-501.16 (A)(2) and (B); Priority; The TCS foods stored in the front makeline coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. There may be a mechanical issue with the coolers, do not store TCS foods in these coolers until they are serviced.
1.5
37.
3-302.12; Core; A few containers with spices did not have labels. Working containers holding food/food ingredients that are removed from their original packages for use such as cooking oils, flour, herbs, salt, spices, and sugar shall be identified with the common name of the food. CDI - Labels added to containers.
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; A couple plastic food containers had sticker residues on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in the drawer coolers below the flat top griddle were holding above 41F due to unit being unplugged. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods, unit was plugged back in to restore temperatures. Do not store foods in this cooler until it is fully working.
1.5
23.
3-501.18; Priority; A container of prepped, sliced deli meats were marked with incorrect prep date of 1/17 and a couple gallons of milk had an expiration date of 1/26/2023. A food shall be discarded if it: Exceeds the temp/time combination specified in the FDA Food Code (a TCS ready-to-eat food either prepared at the establishment or opened from a package/container from a food processing plant held for more than 24 hours, 7 days at 41F or less) except the time that the product is frozen; Is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds the time/temp combination as specified in the FDA Food Code. CDI - PIC voluntarily discarded expired milks and correct date added to prepped deli meats.
1.5
24.
3-501.19; Priority Foundation; Establishment is correctly practicing time holding for an in-house catering event but did not have prepared written procedures for these foods. If time without temperature control is used as the public health control for a working supply of TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. CDI - Spoke with PIC about time holding procedures, ensured that PIC had a copy of TPHC form to fill for in-house catering events.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
3-302.11; Priority; In the walk-in cooler, raw beef bulgogi was stored over cooked shrimp and raw ground beef burgers were stored over whole pork belly. Food shall be protected from cross contamination by: Separating raw animal foods during storage, prep, holding, and display from raw and cooked ready-to-eat foods; and raw animal foods shall be separated from each other. This can be accomplished by arranging each type of food in equipment based upon their final cook temperature to prevent cross contamination. CDI - Foods rearranged in walk-in cooler.
1.5
16.
4-601.11 (A); Priority Foundation; A few food containers had some sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Cooked broccolini in the steam table and in the hotbox were holding below 135F. TCS (time/temperature control for safety) food in hot holding shall be maintained at 135F or above. CDI - Cooked broccolini was reheated to adequate temperatures. Lower half of hotbox seems to be struggling to maintain TCS foods at proper hot holding temperatures, do not store TCS foods in lower half until adjusted.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the grab & go cooler were holding above 41F. TCS (time/temp control for safety) foods shall be maintained at 41F or below. CDI - PIC voluntarily discarded foods over 45F, grab & go cooler adjusted. Do not store TCS foods in this cooler until it can maintain foods at 41F or lower. REHS emailed TPHC procedures as a potential solution.
1.5
33.
3-501.15; Core; Observed some TCS foods cooling tightly wrapped in plastic or sealed in containers, leading to improper temperatures. 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 container walls; and loosely covered/uncovered if protected from overhead contamination during the cooling period. CDI - Plastic wrap lifted and lids lifted to allow for better heat transfer.
0.5
39.
3-305.11; Core; Observed a couple food boxes stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: At least 6 inches above the floor, where it is not exposed to splash/dust/other contamination, and in a clean, dry location. CDI - Boxed of food moved onto shelving.
0.0
48.
4-302.14; Priority Foundation; Establishment has multi-Quat sanitizer but test strips effective only for sink and surface cleaner-sanitizer, therefore they are not effective in measuring the concentration of the sanitizer currently available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - New QT test strips were ordered.
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
2-501.11; Priority Foundation; No written procedures for cleaning bodily fluid accidents available at the food establishment. 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 - Educated PIC on new Food Code requirement and emailed documentation to have for future reference.
0.0
10.
5-205.11; Priority Foundation; Observed ice in sink basin of one handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke with PIC to prevent this future behavior and water run to clear ice.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods in various coolers not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved in to walk-in cooler for rapid cooling. Top of prep unit malfunctioning, ice bath is currently being used to maintain temperatures. Have unit fixed. EHS provided TPCH procedures if PIC wishes to use it until unit is fixed.
1.5
33.
3-501.15; Priority Foundation; Some out-of-temperature foods due to improper cooling techniques, cooked/prepped foods placed directly into drawer coolers with lids or plastic wrapping. Cooling shall be accomplished by using one or more of the following methods based on the type of food: Placing food in shallow pans; Separating the food in the smaller/thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer; etc. CDI - Foods placed in walk-in cooler for rapid cooling and lids removed to help with heat transfer.
0.5
42.
3-302.15; Core; Observed apples placed out for customer consumption with stickers on their skins. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being offered for human consumption in ready-to-eat form. Have stickers removed during washing before being placed out for consumption.
0.0
48.
4-302.14; Priority Foundation; Chemical sanitizer test strips were wet and unable to be used for testing the chemical sanitizer at the 3-compartment sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips, email EHS pictures of new test strips by 4/07/2022.
0.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine but does not have a high-temp testing device for this machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - Educated PIC on new Food Code requirement, acquire thermal test strips or a high-temp dishwasher tester before next inspection.
0.0
General Comments
Bo 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 Follow-Up: 04/07/2022
