3-302.11; Priority; Containers of raw shrimp and raw beef found stored on top shelf in prep cooler above ready-to-eat food. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was re-arranged during the inspection.
1.5
23.
3-501.18; Priority; Small container of lobster (9/3) holding longer than 7 days in prep cooler on the make line. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Lobster was voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; Datemark was missing on a container of cooked shrimp in the prep cooler. Cooked wings in Ziploc bags in prep cooler and walk-in cooler with a datemark of (8/13). Cooked pastor in container in prep cooler with datemark of (9/4). Ready-to-eat, potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1 and held at 41F or below for a maximum of 7 days. When food is cooked in facility and then placed in freezer to hold, it requires a datemark label containing prep date, freeze date, and thaw date to ensure food is not being held past 7 days. CDI- Cooked shrimp was voluntarily discarded. Chicken wings and pastor were cooked and frozen on the same day and were pulled to thaw yesterday. These items were given an additional date mark.
1.5
24.
3-501.19; Priority Foundation; TCS salsas at expo station are held on time control, according to PIC, but written procedures could not be located. Salsas at this location are held for lunch rush and dinner rush and have set times that they are kept on TPHC. If food is held under time control, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. CDI- TPHC template was emailed to facility to be completed for TCS foods at expo station. Keep these written procedures on-site for future inspections.
0.0
28.
7-102.11; Priority Foundation; Three chemical spray bottles were missing the identifying label. Working containers sued 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- Two sanitizer bottles were labeled and the third chemical bottle was voluntarily discarded.
1.0
35.
3-501.13; Core; 1)Packages of vacuum sealed thawing raw tuna in the walk-in cooler and raw salmon in the prep cooler were not open. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing. Cut open packages or remove from packaging to introduce air prior to thawing. 2)Package of raw beef found thawing in prep sink at room temperature with an internal temperature of 52F. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. CDI- Food was relocated to the walk-in cooler.
0.5
39.
3-305.11; Core; Boxes of food were stored on the floor in the corner of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor. Packaged food was vendor samples, according to PIC, and facility will obtain a dunnage rack to keep food off of the floor in this area.
0.0
47.
4-402.11; Core; 3-compartment sink is no longer sealed to the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Re-seal 3-compartment sink to wall.
0.0
General Comments
*Remove the hose that was previously used for drinking water at the server's handwashing sink*
8-103.11; Priority Foundation; A recently prepared mixture of buttermilk & heavy cream was sitting out at room temp. The employees say this mixture is left out for 1 day to thicken and then placed into the walk-in cooler...A statement, analysis, and HACCP plan of the proposed variance of the (Food) Code shall be submitted and approved before a process can be performed. CDI: REHS determined the process is akin to fermenting yogurt and discussed the possibility of a variance. Crema was placed into the walk-in and shall not be left out at room temp unless approved.
1.0
35.
3-501.13 ; Core; Packages of vacuum sealed thawing mahi were inside of the flip-top cooler but the bags were not open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing...CDI: Packages were slit open.
0.0
41.
3-304.14; Core; The quat sanitizer in the bucket on the line measured over 400 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Solution came from the dispenser at the mop sink. Solution was diluted.
0.5
47.
4-502.11(A) and (C); Core; The long wooden spoons are beginning to fray along the heads & handles...Utensils shall be maintained in good repair or discarded/replaced.
0.0
47.
4-501.11; Core; The gasket of the walk-in cooler is warped at the top corner. Shelves around the facility, such as in the walk-ins, are beginning to rust...Equipment and components shall be maintained intact, tight, and in good repair/condition. Replace this gasket and repair/replace any rusted shelving.
0.0
49.
4-601.11(B) and (C); Core; Unused coolers in the server's area have debris/residue collecting inside. The shelves in the walk-in cooler, dry storage, and 3 comp areas are collecting food debris & dust...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
General Comments
*Remove the hose that was previously used for drinking water at the server's handwashing sink*
3-302.11; Priority Foundation; Sealed containers of cooked beef and french toast mix were stored underneath wrapped containers of raw shrimp and beef in the flip-top cooler...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.
0.0
28.
7-201.11; Priority; Newly fried chips were stored uncovered under a shelf with a bottle of hand soap overhead...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Items relocated.
1.0
48.
4-302.14; Priority Foundation; Quaternary ammonium testing strips could not be located...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: REHS will verify by 2023.09.29 that a kit is available.
0.5
49.
4-601.11(B) and (C); Core; Unused coolers in the server's area have debris/residue collecting inside. The shelves in the walk-in cooler and dry storage areas are collecting food debris & dust...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
51.
5-205.15; Core; The 3 compartment sink leaks when turned off and makes a loud squealing sound...The plumbing system and its fixtures shall be maintained in good repair. Have this sink serviced.
0.0
55.
6-501.11; Core; Some of the light bulbs in the vent hoods are blown...Physical facilities shall be maintained in good repair. Replace any blown bulbs.
3-501.14; Priority; Queso in steel pans measured 107F and cooled to 87-90F in 70 minutes...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI: Queso moved from an ice bath and into the freezer for rapid cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked salsas and corn measured 45F+ in the middle flip-top prep cooler on the hot line. Fries, tenders, and plantains were left in a nonfunctional freezer overnight...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...CDI: Items at 45F were relocated to cool. Items above 45F put on time to discard after lunch since they were placed inside 1-2 hours prior. Items in freezer discarded.
1.5
33.
3-501.15; Priority Foundation; Queso in small but deep steel pans were cooling at room temperature...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: Containers were placed in an ice bath and moved into the cooler.
0.5
35.
3-501.13 ; Core; Packages of thawing salmon and tuna were in refrigeration but the bags were not open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing...CDI: Packages were slit open.
0.0
39.
3-305.11; Core; Unopened boxes of food were stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
0.0
47.
4-501.11; Core; One of the vent hood light fixtures is broken and is hanging by its wires. Equipment shall be maintained in a good state of repair and condition. Reattach the light fixture.
0.0
49.
4-601.11(B) and (C); Core; Unused coolers around the facility have light debris/residue collecting inside. The shelves in the walk-in cooler are collecting food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
4-602.11; Core; The ice machine in the back area had black/pink residue inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean ice bins and do so more frequently.
1.5
40.
2-402.11; Core; Two employees who were preparing food had their hair tied back, but did not have a hair restraint such as a hat or hair net.- FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.- Please ensure all food employees are using effective hair restraints.
0.5
47.
4-501.11; Core; One of the light fixtures is broken and hanging by its wires overtop of grill area. The gasket to the middle unit in prepping area is torn.- Equipment shall be maintained in a good state of repair and condition.- Please repair/replace items listed.
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
4-501.114; Priority; A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet the specified criteria. Observed chlorine sanitizer solution in dish machine in kitchen measured 0ppm. PIC has called for machine to be serviced. Facility will utilize the 3 comp sink until machine is serviced. VR by 8/28/22. Repeat.
3.0
22.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. Observed in the prep unit 2 and 3 the remy and aioli sauce, raw pollo and beef, and shucked oysters temping above 41F. All items were discarded. The prep unit 3 was left slightly unplugged last night and came back up to temp of 36F. Prep unit 2 is going to be serviced this afternoon. VR by 8/28/22. Repeat.
3.0
25.
3-603.11; Priority Foundation; (2) 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. Observed tuna missing an asterisk on the menu on site and on online. VR by 8/28/22.
0.5
38.
6-501.111; The premises shall be maintained free of insects, rodents, and other pests. Observe flies in the kitchen.
0.0
39.
3-305.11; Core; Food shall be protected from contamination by storing the FOOD: (3) At least 15 cm (6 inches) above the floor. Observed boxes of food on the floor in the walk in freezer and a metal container of protein in the walk in cooler. Items were placed on shelves.
0.0
48.
4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Observed a quat sanitizer testing kit needed. VR by 8/28/22.
0.5
49.
4-601.11(C); Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed debris and dust on shelving next to the fryer unit and cleaning needing to be done to the gaskets on prep unit 3.
0.0
56.
6-403.11; Core; Areas designated for employees to drink shall be located so that food and equipment are protected from contamination. Observed employee cup of water on top of prep unit 1 cutting board.
5-205.11; Priority Foundation; At the beginning of the inspection, a spatula was found in hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Spatula was removed from that sink.
0.0
16.
4-501.114; Priority; Chlorine sanitizer solution in dish machine in kitchen measured 0ppm. Chlorine sanitizer shall be set to a concentration of 50-200ppm. CDI- Sanitizer container was replaced for a new and solution was primed. Chlorine sanitizer measured above 100ppm before the end of the inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Repeat: Veggie dicer was stored as clean with food residue on it. Food contact-surfaces of equipment be clean to sight and touch. CDI-Equipment was placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods measured above 41F due to a cooler malfunction (see temperature log above). CDI- Food was voluntarily discarded. Coolers were serviced the day prior to the inspection and facility is using ice baths while waiting for a part to arrive. Before the end of the inspection, PIC called service company to look at the coolers again.
3.0
23.
3-501.18; Priority; In walk-in cooler, queso fresco (dated 3/26) was being held beyond approved shelf life. Hold potentially hazardous foods at 41F or below for no more than 7 days. CDI- PIC stated food was dated incorrectly and voluntarily discarded it.
0.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working container used for storing toxic materials shall be clearly identified with the name of the common material. CDI- Bottle was labeled.
1.0
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
4-601.11 (A); Priority Foundation; Repeat: A couple of clean metal pans had food residue on it. Food contact-surfaces of equipment be clean to sight and touch. CDI- Metal containers were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
33.
3-501.15; Priority Foundation; In walk-in cooler, container of pasta, that was recently cooked and was in the cooling process, had the lid completely seal. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. CDI- Pasta was transferred to a metal sheet.
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
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Inspector: Marion Wearing - Phone Number: 919.618.8964 - E-mail: Marion.Wearing@Wakegov.com
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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.
*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.
Please remind employees to make sure potentially hazardous food are cooled to 41F degrees before storing in bulk, deep portions. Still looks good today.
