3-501.19; Priority Foundation; The half and half/cream pitcher did not have time labeling while under time control. 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 the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Employee added time label to pitcher. Ensure time control items are labeled when they are initially removed from the cooler.
1.5
48.
4-302.14; Priority Foundation; The establishment has QAC test strips but is using Sink and Surface cleaner-sanitizer, making the current test strips are not effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered correct test strips for cleaner-sanitizer.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; The front handwashing sink could not provide water of at least 100F. A handwashing sink shall be equipped to provide water of at least 100F. Adjust this handwashing sink to provide warmer water before the next inspection.
0.0
16.
4-703.11; Priority; When tested during the inspection, the utensil surface temperature in the dishwasher reached a maximum of 116F after several cycles. Ater being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: if using hot water mechanical operations, achieving a utensil surface temperature of 160F at measured by an irreversible registering temperature indicator. Do not use dishwasher for sanitizing, call technician to address issue with machine. Follow-up by 04/01/2024.
3.0
24.
3-501.19; Priority Foundation; Procedures for half and half under time control could not be located during the inspection. If time without temperature control is used as the public health control for a working supply of 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 - Emailed outline of TPHC procedures for PIC to fill and have available for future inspections.
1.5
24.
3-501.19; Priority Foundation; Half and half pitcher under time control did not have time labels. 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 the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded half and half, replacing it with a new pitcher with time label.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 04/06/2024
2-501.11; Priority Foundation; Establishment did not have procedures for cleaning up bodily fluid events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. CDI - REHS provided written procedures to have for future reference.
0.5
10.
6-301.11; Priority Foundation; The handwashing sink in the back storage area did not have hand soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Acquire hand soap for this sink. Follow-up by 9/22/2023.
1.0
10.
6-301.12; Priority Foundation; Hand sink in the back storage area did not have hand towels. 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 towels were provided.
0.0
16.
4-703.11; Priority; The utensil surface temperature did not reach 160F and the dishwasher could only have utensils reach a temperature of 133F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: if a hot water mechanical operation, by being cycled through equipment that is set up as specified in the manufacturer's use instructions and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI - Establishment will use 3-compartment sink for washing, rinsing, and sanitizing utensils and equipment until dishwasher is adjusted.
1.5
24.
3-501.19; Priority Foundation; Establishment was correctly practicing time control with their half and half pitcher but did not have written procedures available. If time without temperature control is used as the public health control for a working supply of 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 - Written procedures were created by the PIC and approved by the REHS.
0.0
48.
4-302.13; Priority Foundation; Establishment did not have a testing device for the high-temperature dishwasher. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. Acquire a high-temp dishwasher testing device or thermal test strips. Follow-up by 9/22/2023.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/24/2023
