2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by providing example of procedures. Consider putting together a vomiting and diarrhea cleanup response kit as stated in procedures given.
0.5
15.
3-302.11 (A)(4); Core - Several foods (not cooling down) in refrigerators and freezers and a few pans of breading were not covered/sealed...Except for foods that are actively cooling down, foods in storage shall be kept covered/sealed...Seal/cover foods in storage.
1.5
15.
3-304.15 (A); Priority - Observed one food worker handle raw eggs and continued to handle clean utensils without discarding contaminated gloves. The same worker with different gloves on hands touched food and then used gloved hands to touch handle of walk-in cooler. Another worker with gloved hands handled broom and proceeded to handle other things in kitchen...If used, single use gloves shall be used for only one task such as working with ready-to-eat foods or with raw animal food, used for no other purpose and discarded when soiled or damaged, or when interruptions occur in the operation...CDI by having workers discard gloves after one task and wash hands.
0.0
16.
4-601.11 (A); Priority Foundation - Some stacked food containers stored as clean had old tape and sticky residues on exteriors (sticky residues on pan exteriors can stick to interiors of pans stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
1.5
16.
4-602.11; Core - Large accumulation of black mold observed inside interior top of ice machine...Equipment such as ice bins/machines shall be cleaned frequently enough to prevent accumulation of soil and mold...Increase ice machine cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Observed many cold TCS* foods above 41F (see temperature chart) (in food prep sink, make line top/bottom and front self-service area)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or putting foods in ice-water bath.
1.5
23.
3-501.18; Priority - Cooked pork pastor had date of 7/2 on it (more than 7 days ago)...Ready-to-eat TCS* foods kept more than 7 days at 41 or less shall be discarded...CDI by voluntarily discarding pork.
0.0
28.
7-102.11; Priority Foundation - A few buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of materials inside...CDI by labeling sanitizer buckets.
0.0
33.
3-501.15; Core - In walk-in cooler, cooked pasta was cooled in container with 8 inch food depth with top lid a little uncovered for cooling...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid cooling equipment (freezer, ice paddles, etc.), and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Make line refrigeration unit was not maintaining foods at 41F or less. Air temperature was about 50F, and all TCS* foods checked in this unit (top and bottom) were above 41F (see temperature chart)...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide proper food temperatures...CDI by removing all TCS* foods from unit and properly refrigerating. Until repaired, if TCS* foods are placed in this unit, submerge food containers in ice-water baths. Only place in this unit what is needed for rapid service.
0.0
38.
6-202.15; Core - Exterior door to restaurant had unattached self-closing device...Outer openings of food establishments shall be protected against entry of insects by solid, self-closing and tight-fitting doors...Reattach self-closing on rear establishment door.
0.0
38.
6-501.111; Core - Some live house flies were in facility...Premises shal be kept free of insects and other pests...Rid premises of flies using methods approved for food service establishments.
0.0
41.
3-304.14; Core - Chlorine sanitizer for wiping cloths was less than 50 ppm in two buckets, and sanitizer was very soiled/cloudy. A moist/soiled cloth was on top of counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean plates, bowls were uncovered (some soiled with food debris) and silverware was stored uncovered for customer self-service. Plastic baskets were stored under sink drain line...Clean equipment, dishes, utensils shall be protected from contamination, in area where they are not exposed to splash, and stored covered or inverted...Keep plates and bowls covered or inverted. Do not store clean utensils/containers under waste lines. Store silverware covered at customer self-service area.
0.5
45.
4-903.11(A) and (C); Core - Plastic forks were stored in cup with food contact surfaces up and presented to user...Single service disposable food/beverage items/containers shall be protected from contamination...Store forks with handles up while in cup.
0.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling. Upright refrigerator door gasket was torn. Door and door frame to walk-in freezer had ice accumulation...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves and gasket with similar approved equipment. Remove ice from freezer door (so door can shut/seal adequately) and repair heat strip so ice does no accumulate.
0.5
47.
4-502.11(A) and (C); Core - Some food containers and utensils were damaged/cracked...Food service equipment shall be kept in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Observed unapproved domestic equipment: Crockpot, Ninja blender...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility.
0.0
53.
5-501.17; Core - No covered trash can or receptacle was provided in women's bathroom...Toilet rooms used by females shall be provided with a covered receptacle/trash can for sanitary disposal...Provide required covered receptacle (should be one covered receptacle in each toilet stall OR one covered trash can by handsink area).
0.5
53.
6-501.18; Core - Undersides of men's urinal and front/side ceramic bases of toilet were soiled...Plumbing fixtures such as urinals, handsinks and toilets shall be kept clean...Increase cleaning frequency of fixtures above.
0.0
54.
5-501.111; Core - Green cardboard dumpster used by restaurant had missing side door...Trash/recycling receptacles shall be kept in good repair...Have property manager contact solid waste company to replace dumpster with one that is good repair with side doors in place.
0.0
55.
6-501.11; Core - Men's bathroom door had large holes in it. Also, this bathroom had many missing toilet stall wall tiles and peeling wall paper. Back storage room had light fixtures that did not illuminate immediately...Physical facilities shall be kept in good repair...Repair men's bathroom door (or replace it) and wall surfaces. Ensure back storage room light illuminates properly.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Red & green salsas/front self-serve area: 40-45F...DISCUSSION: Facility is commissary to three foods trucks (mobile food units): Diamantes Tacos, Havana Spin and Taqueria el Pinito. Ensure walk-in cooler and dry storage shelving is labeled with the names of these food trucks as required...CFPM: Marcos Lopez Castillo, Exp. 7-28-26
2-201.11 (A), (B), (C), and (E); Priority; The manager on duty did not have a written 1-B form that has a list of illness if employees has not to report to work. Employees must know when to stay home from work while ill. The employees must know what steps need to be taken before they can return to work. CDI... A sample form was given to the manager on duty.
1.0
5.
2-501.11; Priority Foundation; The Food Establishment did not have a written procedures for Employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto the surface in the Food Establishment. CDI.. A sample form was given to the manager on duty.
0.5
14.
3-203.12; Priority Foundation; The date when the last shellstock from the container was sold was not recorded on the tag. The date when the last shellstock from the container is sold or served must recorded on tog or label. CDI.. The manager recorded on the tag.
0.0
16.
4-501.114; Priority; The dish machine was showing no measurable sanitizer solution after being taken through 3 complete cycles. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The owner repaired the dish machine during the inspection. The machine was showing 100 parts per million before the end of the inspection.
1.5
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored clean but were greasy to the touch. There were dishes stored as clean that had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the dish machine to be washed again.
0.0
28.
7-204.11 ; Priority; The sanitizer solution was above 200 parts per million in one bucket. Chemical sanitizer applied to Food-Contact Surfaces must meet requirements to the Food Code. CDI... The sanitizer was corrected to 100 parts per million.
0.0
51.
5-205.15; Priority; Repair the leak under the three compartment sink and ladies restroom sink. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
1.0
54.
5-501.113; Core; The dumpster is missing a lid. Receptacles kept outside must have tight-fitting lids or doors. A new dumpster must be provided.
0.0
56.
6-303.11; Core; There were several blown light bulbs in the kitchen. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or working with Utensils or Equipment such as knives, slicers, grinders, or saws where Employee safety is a factor.
2-301.12; Priority; A male employee was washing his hands with his gloves on. Employees must remove their gloves to remove properly wash their hands. Employees must wash their hands by using the following methods: they must rinse their hands under clean, running warm water, they must apply hand soap, they must rub their hands together for 10 to 15 seconds, they must rinse rinse under clean, running warm water and then towel dry. CDI. The employee was instructed on proper handwashing procedures.
2.0
10.
6-301.12; Priority Foundation; There was no hand towels at the handwashing sink near the ice machine. Each handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
0.0
15.
3-302.11; Priority; In the reach-in freezer unit raw beef was stored above cooked food items. Food must be stored according to the final cook temperature. In the walk-in cooler there were several food items that were stored uncovered. Food items must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature order. The food items were covered to prevent contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs were held at 57F, uncooked bacon was held at 59F. These potentially hazardous foods must be held at 41F or below. CDI.. The food items were cooled down to 41F.
1.5
35.
3-501.13 ; Priority Foundation; Shrimp was left in seating water to thaw. Food items must be thawed by using the following methods: under running water not to exceed 70F, as a part of the over all cooking process, in the refrigeration unit. CDI... The food items was placed under running water.
0.5
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean the gaskets. Clean the storage shelves. Equipment must be kept free of an accumulation of dirt, grease, Food residue, and other debris.
0.0
56.
4-204.11; Core; Clean the ventilation systems above the grill to remove the grease. Exhaust ventilation hood systems in Food preparation areas including components such as hoods, fans guards, and ducting must be cleaned to prevent grease from dripping into the food.
2-401.11; Core; There was a half eaten chicken patty and a cup of sweet tea on a food prep table with food items on the table. Employee must eat and drink in a manner to prevent food contamination. Food and drinks must be stored below all food and food prep items. CDI.. The chicken patty was placed in the trash can. The tea was placed below the food prep table.
0.5
9.
3-301.11; Priority Foundation; The grill cook was handling ready-to-eat food items with her bare hands. There must be no bare hand contact with ready-to-eat foods. Ready-to-eat foods must be handled with clean single service gloves, clean tongs, deli tissue, or dispensing equipment. CDI.. The employee was instructed on the correct way to handle ready-to-eat food. The employee was using single service gloves.
2.0
10.
6-301.11; Priority Foundation; The handwashing sink near the dish machine did not have have any hand cleanser at the sink. All handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI.. Hand soap was placed at the handwashing sink.
1.0
10.
6-301.12; Priority Foundation; There was no hand drying provision at the handwashing sink near the dish machine. All handwashing sinks must be provided with a hand-drying provision. CDI.. Hand towels were placed at the handwashing sink.
0.0
25.
3-603.11; Priority Foundation; The kitchen offers under cooked foods and there is no consumer advisory posted on the take out menus. Foods that are under cooked must be noted on the take out menu as well as the menu posted in the establishment. A return visit will be made to see if this item has been corrected.
0.5
28.
7-102.11; Priority Foundation; There were two spray bottles that were not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI.. The spray bottles were labeled.
0.0
47.
4-501.11; Core; There was frost around the pipes in the walk-in freezer. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the pipes in the walk-in freezer. Clean the shelves in the walk-in cooler and freezer. Clean all the storage shelves. Clean around the cooking equipment and food prep areas. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor around the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; No Certified food protection manager (CFPM) present upon EHS arrival. 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. Ensure there is at least one CFPM present during hours of food operation.
0.0
16.
4-601.11 (A); Priority Foundation; Some plastic and metal containers observed with sticker residue, some tongs and ladles stored as clean had food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes were sent back for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Heat treated plant juices at the front counter/register were holding around 42-44F. TCS/hazardous foods that are cold holding shall maintain a temperature of 41F or below. CDI - machine was turned to a colder setting.
0.0
23.
3-501.17 Priority foundation; Juices at the front counter are heat treated plant products (not powder made), they did not have date marks on them. TCS/hazardous foods shall bare a date indicating the date prepared, the date removed from manufacturer packaging, or date of discard. CDI - dates added to juice items,
0.0
23.
3-501.18; Priority; Container of posole and chorizo observed past their date mark in the walkin cooler and standing fridge. TCS/hazardous foods shall be discarded after a 7 day hold. CDI - PIC discarded items.
1.5
47.
4-501.11; Core; Bottom shelves of prep tables are starting to rust. Equipment shall be maintained in a state of good repair and service. Repair/replace bottom shelves of the prep tables. You may in addition add a cleanable liner, such as a thick plastic liner that can be reused and cleaned.
0.5
49.
4-601.11(B) and (C); Core; Tops of bins have debris on them, bottom of bins holding clean dishes have debris on the bottom. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
54.
5-501.111; Core; Dumpsters are damaged, PIC explained situation, he is working on having them replaced by the trash company.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-302.11 Priority; Raw chicken observed stored next to vegetables in the walk-in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - PIC added spacing between the raw chicken and the vegetables.
0.0
16.
4-601.11 (A); Priority Foundation; Meat slicer observed with minor food build up on the food contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - slicer was sent back for cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Cooked rice observed sitting on the stove with the burner off. Temperature of the rice measured 120F. TCS/hazardous foods that are hot holding shall maintain a temperature of 135F or above. CDI - PIC turned burner back on.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa cups at the front were around 44F, Drinks in the spiral drink machine were around 55F, they are heat treated plant products, the Jicama and sometimes tamarindo. TCS/hazardous food that are cold holding shall maintain a temperature of 41F or less. CDI - Ice added to salsa cup and drinks.
1.5
23.
3-501.17 Priority foundation; Milk in the walk-in cooler did not have a date mark, drinks that are made in house (heat treated) did not have date marks on them. TCS/hazardous foods shall bare a date mark indicating the date prepared, the date removed from manufacturer packaging, or the date of discard. CDI - PIC added known dates.
1.5
25.
3-603.11; Priority Foundation; Consumer Advisory lacking on large posted menu board and missing from paper menus for the occasional raw oyster special, and cook-to-order eggs. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. CDI - PIC added asterisks.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of bleach found that was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC added label to spray bottle.
1.0
47.
4-501.11; Core; Bottom shelves of prep tables are starting to rust. Equipment shall be maintained in a state of good repair and service. Repair/replace bottom shelves of the prep tables.
0.5
49.
4-601.11(B) and (C); Core; Bins containing clean dishes observed with debris at the bottom and on the lids of the bins. Handles and lids of spice bins have food debris as well. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
54.
5-501.113; Core; Outside dumpsters observed with top missing and doors open. Outside dumpsters shall be closed with tight-fitting lids or doors when not in use. Have dumpster lid replaced, if you are having trouble getting the lid or other waste service, keep an email conversation so that you may provide it to the EHS.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
3-203.12; Priority Foundation; Shellstock tag lacking date of when last oyster used for each tag. PIC stated did not keep the shellstock tags from the past 90-days. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags, and keeping tags for at least the past 90-days.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods holding above 41F at the main prep unit as shown in above grid. PIC stated that the Lettuce and tomato cut less than 2 hours ago, and placed in the top section of the prep unit. Walk-in cooler best temperature observed was 40F. Very large kettle of stew made on previous day cold-holding in walk-in cooler at 48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Bags of ice added to top of lettuce, tomatoes and cheese to drive down temperatures. Salsa fresca and shrimp moved to walk-in cooler. Have prep unit serviced and temperature reduced to ensure it is capable of maintaining TCS foods at 41F and less. Off-temperature stew voluntarily discarded during inspection. Recommend using metal pans in the prep unit instead of plastic when possible to improve cold-holding. Recommend reducing temperature of walk-in unit so that foods maintained around 36F.
1.5
23.
3-501.17; Priority Foundation; Date-Marking: Containers of cream and half-n-half opened previous days lacking datemarking. Large bin of bundled cooked chicken wings lacking datemarking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection.
1.5
25.
3-603.11; Priority Foundation; Consumer Advisory lacking on large posted menu board and missing from paper menus for the occasional raw oyster special, and cook-to-order eggs. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Add a Consumer Advisory to the menu, and add asterisks by the products that require it (runny eggs, raw oysters). Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 by May 20, 2022 for verification.
0.5
28.
7-102.11; Priority Foundation; A couple spray bottles of chemicals with labeling too faded to be easily readable. Mayonnaise buckets being reused for blue powdered chemical, with mayonnaise labels still in place and no chemical labeling. Do not reuse TCS food containers. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- PIC directed to add labeling during inspection.
1.0
33.
3-501.15; Priority Foundation; Very large thick metal kettle of stew made on previous day cold-holding in walk-in cooler at 48F. Bundles of cooked chicken wings cooling in Very large thick plastic container in reach-in unit, bundled earlier today, now at 40-44F. Chicken and Chorizo in the tall reach-in unit holding above 41F. PIC states these items were repeatedly taken out of the cooler for prep during lunch. Cut lettuce and cut tomato prepared earlier today placed directly in top section of prep unit to cool. The top section of the prep unit is designed to maintain temperatures, it is not a good location to put TCS foods that need to have temperatures brought down. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or 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 (ex.- on speed rack with top cover pan). CDI- Stew holding above 45F voluntarily discarded by PIC. PIC educated on improving cooling methods and cold-holding. The prep unit should be used for items that need to be accessed repeatedly during service, whereas the tall cold-hold unit should be used for items that will only be needed occasionally, like restocking the prep unit. You may need to add cold-hold drawers under the grill or rearrange the prep unit to provide space for the frequently needed items, like the chicken and chorizo that was off temperature today.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
39.
3-306.11; Priority; Salsa bar for customer self-service lacking sneeze guard. FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. CDI- PIC directed to use plastic wrap to create sneeze guard until a more permanent one can be put in place. You could also place the salsas in individually covered single-service cups.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in bucket of sanitizer, measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer bucket returned to dish room to be remade.
0.5
43.
3-304.12; Core; Observed scooper with handle in the cooked rice, and scoops with handles in the product in large bins of rice and breading in dry storage area. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Scoops moved during inspection.
0.0
49.
4-601.11(B) and (C); Core; Food splash, food debris and residue accumulation in large bins used to hold small/medium utensils. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI- Soiled bins and utensils returned to dish area for cleaning during inspection.
0.5
54.
5-501.16; Core; Trash can not available at the front and middle kitchen handwashing sinks. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can to each handwashing sink.
0.5
54.
5-501.110; Core; Side doors of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster lids and side doors closed.
0.0
55.
6-501.114; Core; Large grill and cook parts stored in back section of kitchen. PIC stated would like to get rid of these items. Keep premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Finish getting these no longer used items removed.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. Add a Consumer Advisory to the menu, and add asterisks by the products that require it (runny eggs, raw oysters). Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 by May 20, 2022 for verification. Make sure to hang mops to dry in the service sink area, floppy mop head down, so draining into the service sink drain. A mop rack needs to be installed for the proper storage of mops. Follow-Up: 05/22/2022
4-501.12; Core; Observed two green cutting boards with heavy scratching and scoring. Cutting surfaces shall be free of heavy scratching and scoring.
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
