6-301.12; Priority Foundation; Paper towel dispenser was not functioning; therefore, paper towels were not available at the kitchen handwashing sink. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a heated-air hand drying device; or other approved hand drying device. CDI - New paper towel roll was added to this sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Containers of shredded cheddar and salsa 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.
1.5
24.
3-501.19; Priority; Boiled eggs under time control had been returned to the refrigerator instead of being discarded. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded eggs. Ensure kitchen staff are trained on proper time control procedures and no foods under time control are returned to the refrigerator.
1.5
36.
4-203.12; Priority Foundation; Water temperature dials on dish machine did not appear to be functioning, did not fluctuate to indicate temperature changes after several cycles. Ambient air/water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3F in the intended range of use. CDI - Maintenance staff repaired temperature dials to allow for accurate temperature readings.
0.5
45.
4-903.11(A) and (C); Core; A couple boxes of single-use cups and lids were stored on the floor under shelving. Single-service and single-use articles shall be stored: At least 6 inches above the floor; in a clean, dry location; and where they are not exposed to splash, dust, or other contamination. Move boxes off the floor.
0.0
48.
4-302.13; Priority Foundation; Testing device for the high-temp dish machine could not be located. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and ready accessible for measuring utensil surface temperature. CDI - PIC ordered thermal test strips for dish machine.
1.0
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.
2-103.11 (O); Priority Foundation; Current health policy does not include non-typhoidal salmonella under the list of reportable illnesses. 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 activates as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Emailed PIC updated employee health policy to post in the kitchen.
0.0
10.
6-301.11; Priority Foundation; The handwashing sink was out of hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - Replaced hand soap.
1.0
16.
4-703.11; Priority; When tested, the utensil surface temperature only reached 150F in the dish machine. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations achieving a utensil surface temperature of 160F. CDI - Sanitizer liquid was measured to be of adequate concentration, sanitizing will be done in the 3-compartment sink until this dish machine is adjusted.
1.5
44.
4-903.11(A), (B) and (D); Core; A bag of clean linens was stored on the floor. Laundered linens shall be stored: In a clean, dry location; Where they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Store linens on shelving.
0.0
47.
4-501.11; Core; The hotbox gasket is damaged. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged gasket.
0.0
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine but no testing device to measure utensil surface temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and ready accessible for measuring utensil surface temperature. Acquire thermal test strips or other high-temp testing device. Follow-up by 12/01/2022.
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 Follow-Up: 12/01/2022
3-501.19; Priority; Boiled eggs listed under TPHC procedures were not discarded after removed from breakfast buffet. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature, or discarded within four hours from the point in time when the food is removed from temperature control.
1.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine but PIC does not have a testing device for this device. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and ready accessible for measuring utensil surface temperature. CDI - Educated PIC on new requirements. Acquire thermal test strips or dishplate high-temperature testing device by next inspection.
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.
*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. Follow-Up: 12/15/2017
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.
Seven large Coffee Carafes are stored on the food preparation sink. Recommend organizing this space (possibly moving carafes to the shelf under the sink drainboard) so that additional preparation space is available. . . . *Sausage Patties cooled from a previous day are stored in a zippered food bag on top of bacon (in the refrigerator). Stacking food reduces air-flow and effectively increases cooling time. If sausage is cooled for use on another day, it should be spread out and cooled as quickly as possible. REHEATING sausage to hold on the buffet, requires that it 1st reach 165'F, before holding above 135'F.
Pastries stored with insufficient sneezeguards. (Sneezeguards so high on frame that bottom shelf of pastries is not protected.) Oatmeal condiments not protected from contamination by consumer. Protect foods from contamination by placing foods and sneezeguards such that foods are shielded at mouth level by sneezeguards. Immediate violation corrected by removal of foods as part of regular end-of-meal removal during inspection. Do not set out foods on bottom shelf of pastry display until sneezeguards are adjusted. Permanent correction to be verified by follow up visit on 5/3/12. Juice being thawed in center compartment of warewashing sink with third compartment set up for sanitizing. Do not perform prep/thawing/etc in warewashing sink when prep sink is available. If warewashing sink must be used for food prep, it must be completely emptied, washed, rinsed, and sanitized prior to use. CDI.
1.5
16.
Eggs on hot line observed at 116 degrees F. Hold at 135 degrees F or above. Ensure that hot line is properly adjusted. CDI.
2.0
34.
Rolling plate rack not clean. Store plates on clean surface - maintain rolling plate rack clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Pastries stored with insufficient sneezeguards. (Sneezeguards so high on frame that bottom shelf of pastries is not protected.) Protect foods from contamination by placing foods and sneezeguards such that foods are shielded at mouth level by sneezeguards. Immediate violation corrected by removal of foods as part of regular end-of-meal removal during inspection. Do not set out foods on bottom shelf of pastry display until sneezeguards are adjusted. Bag cereals observed stored on and around wastewater plumbing below cold buffet line. Store foods on cleanable surface (plumbing pipes are not clean and not easily cleanable) and do not store on or under wastewater lines. Bags removed - CDI.
1.5
21.
Hot water observed to reach maximum water temperature of 131 degrees F. Hot water of at least 140 degrees F shall be provided, as esatblishment uses a high-temp sanitizing dish machine. Adjust or repair hot water delivery system to provide adequate hot water of at least 140 degrees F.
1.5
34.
Pans stacked while wet. Ensure that all wares are fully air dried prior to service.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Apples, pastries displayed for service with no sneezeguard. Protect foods from contamination. Foods on display, including fruit which is not customarily peeled before eating, shall be protected from contamination by the consumer. Replace missing dome lid for pastries or move under effective sneezeguard. Move apples behind sneezeguard or individually wrap. No buffet plate signage posted. Post conspicuously a sign instructing customers to use a new plate for each trip to the buffet. All immediate violations CDI by removal of buffet at end of service. Have buffet signage posted and food adequately protected at time of next buffet service.
1.5
19.
Spray bottle of cleaning chemical stored above food on metro shelving. Toxic items shall be stored in designated area. Working supplies may be kept in kitchen, provided that they are stored to not contaminate food, utensils, single use items, or linens. Do not store cleaning chemicals or toxic materials above any of these items.
1.5
34.
Pans stacked while wet. Ensure that all wares are fully air dried prior to service.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all potentailly hazardous hot foods 135F or above. Sausage and hash browns ranged from 118F-137F and breakfast corn dogs were 120F-143. It is highly recommended that spoons be removed from product to ensure that the doors to the hot hold unit can be completely closed. This will slow heat loss from the foods.
2.0
34.
Do not store scoop handle in ice bin. Observed scoop handle in ice in ice machine. Store utensils in such a way that the handles are pointing out of the storage container. Observed forks and spoons being stored with the utensil end pointing out of the container.
0.5
49.
No documentation of approved training - no credit awarded.
