2-401.11; Core; Employee cup of tea was stored on a shelf above clean equipment and utensils with no lid. Employees may only drink from covered beverage containers, and they must be stored to avoid spilling onto clean equipment, food, et.cet. CDI-Cup was voluntarily discarded. Educated PIC on proper drinking procedures for employees.
0.0
21.
3-501.16(A)(1) ; Priority; Fried falafel balls stored under the heat lamp were 86F. TCS foods shall be hot held at 135F or above. CDI-These were voluntarily discarded. Lamp was turned off during cleaning, leading to low holding temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, tomato salad, and cheese on make line were holding 44-48F. Time/Temperature Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Unit was adjusted down. Items were voluntarily discarded. Discussed the use of Time as a Public Health Control with PIC, and provided template in case facility is interested in using.
6-301.12; Priority Foundation; Paper Towels are not provided in the toilet room. Light displays orange on the dispenser. Towels were stocked upon request.
1.0
16.
4-501.114; Priority; Sanitizer is not dispensing properly from the sink dispenser. Concentration is extremely weak, barely detectable. Use test strips to verify presence of sanitizer. Bleach that is readily available in the kitchen can be used to mix sanitizer; instructions on the jug indicate to use 1 Tbsp for each gallon of water. Employee indicates he prefers the quat sanitizer that can be hand-poured from the jug that is mounted at the 3-compartment sink. Use warm water and pour quat sanitizer into clean water, using test strips to achieve concentration close to 200 ppm. Discussed preparation and testing method today.
1.5
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. There is a tacky film coating sink basin of the sanitizing compartment. Clean entire sink daily with detergent.
4-501.114; Priority; No Sanitizer available. Jug attached to the dispenser at the ware washing sink is empty. After washing and rinsing wares, soak in sanitizer at least one minute and allow to air-dry. Sanitizer shall also be applied to sinks, tables, surfaces that touch food. Educate employees on proper use of sanitizer. Jug was replaced upon request.
1.5
18.
3-401.11; Priority; Very Thick Gyros Slices 126F on the top in the steam table, indicating the most recently cooked portions. Gyros Slices shall reach safe final cook temperature before storing in the steam table (likely labeled 160F from manufacture and 155F based on being comminuted). Pan is very full. Lid cannot be placed on the pan correctly and must be inverted to accommodate the volume. Present manager indicates there is a system to move slices to the left, into the other pan with additional liquid where it receives continued cooking, heating. Slices in the 2nd pan meet required final cook temperature and are thinner than recently cooked gyros slices. Use thermometer to verify safe final cook temperature is reached before moving to the steam table. Thin slices are needed. Move slices to the grill if they do not register 160F (or 155F) before moving to the steam table. Slices under 155F were returned for additional cooking today.
1.5
20.
3-501.14; Priority; Five or more plastic covered containers of rice 109 degrees F inside the walk-in cooler. Rapid cooling is needed. Cool Rice from 135F to 70F in 2 hours or less -and- from 70F to 41F in 4 more hours or less. Leave rice partially uncovered to allow steam to escape. Do not stack plastic containers until rice measures 41F. Rice was transferred to shallow white pans today to speed the cooling rate. Use your thermometer to verify cooling parameters are met.
1.5
33.
3-501.15; Priority Foundation; Use Rapid Cooling Methods. Avoid sealing and stacking plastic containers that are cooling. Spread rice out into shallow layers and stir to release heat. Rice was transferred to shallow pans today for cooling.
0.5
48.
4-501.14; Core; 3-compartment ware washing sink has unclean build-up on the right drainboard where clean wares are stored. Daily cleaning of the sink is needed with detergent. Sink was cleaned upon request.
3-304.14; Core; Used Wiping Cloth is stored on the cutting board. Store wiping cloths in sanitizer bucket. "in hand or in bucket". Consider adding a sanitizer bucket at the start of the assembly line, possible above the trash can.
0.5
45.
4-903.11(A) and (C); Core; Pans are stacked wet. Leave pans apart to air-dry. Allow pans to air-dry before stacking together
0.0
47.
4-502.11(A) and (C); Core; Some plastic pans have white, textured, melted areas on the inside. Replace containers that are damaged, not smooth.
0.5
General Comments
Walk-in cooler is holding just above 41 degrees F. Adjustment is needed to maintain food at 41F and colder.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires having employees use the thermometer to verify required final cook temperature of chicken and meat. Employees should be monitoring food temperature of the rice to verify it has properly cooled to 41F and then is maintained at 41F. Manager shall assure employees are properly sanitizing utensils and equipment which includes verifying sanitizer solution temperature and concentration. Corrections and discussion with present management today.
1.0
16.
4-501.114; Priority; Sanitizer in the sink is barely detectable and sanitizer freshly dispensed is not at proper concentration; it is too weak, less than 100 ppm quat. Contact the support company for adjustment of the system. . . . Sanitizer in the sink is 58 degrees F. Use warm water to mix sanitizer so that sanitizer is a minimum temperature of 75F. Sink was emptied, refilled with sanitizer from the dispenser using warm water and then additional sanitizer from the jug was added to increase concentration.
1.5
18.
3-401.11; Priority; Chicken Shawarma sliced from the lowest 1/5th of the vertical broiler (not the very bottom that is nearly touching the hot base) is only 1565 degrees F when sliced. Thermometer must be used to verify chicken has reached 165F before slicing -or- alternatively, after slicing, chicken shall be cooked to 165F on the stove top. Manager states the bottom portion tends to lag in temperature below 165F when the cone gets small. Chicken cooked to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Rice prepared yesterday is 46F in the bottom of small refrigerator. Manager states that rice is cooled on shallow sheet pans in the walk-in cooler and transferred to the plastic container. Use thermometer to monitor food temperature. Verify rice has cooled to 41F (food inside the walk-in cooler was observed at 41F today, not colder). Manager suspects rice was left at room temperature longer than intended. Rice remains refrigerated.
4-903.11(A), (B) and (D); Core; Pans are stacked together wet. Allow pans to air-dry before stacking together. Recommend adding two additional shelves to the existing shelving units to increase available space.
0.5
48.
4-501.18; Core; Sanitizer has a lot of food debris floating in it. Thoroughly rinse wares before sanitizing. Replace sanitizer that is not clean.
0.5
55.
6-501.12; Core; There is a lot of clumpy dust on the ceiling around the vent to the left of the ware washing sink. Maintain physical facilities clean.
4-501.114; Priority; Sanitizer in the ware washing sink is not dispensing. Jug is completely empty. Jug was replaced upon request. . Sanitizer from the new jug is not dispensing at proper concentration; it is too weak. Correction is required. Contact the support company for adjustment of the system. Follow-up visit later this week.
1.5
18.
3-401.11; Priority; Chicken Shawarma is not being safely cooked in the center of the broiler. Unit observed heating properly in the lowest part of the unit, but upper heating elements were not in use. Dial is not working correctly and heat is not applied in the center of the cooking unit. Exterior Chicken in the center cooked to only 154 degrees (when it was reaching 171F in the bottom of the chicken cone). Use your thermometer to verify 165F is reached in all portions of the chicken before moving to serving, holding unit. Additional heating unit components were turned on upon request. . . Gyros Cone Vertical Broiler is being turned off with cone present. Gyros cone 90 degrees on vertical broiler. Continuous cooking of the gyros cone is required. Dry meat was cut from the exterior of the cone, broiler turned on, and meat cooking resumed upon request.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Make-Line Refrigerator was not functioning properly earlier in the day as the result an electrical/cord problem that occurred overnight. Maintain food at 41F and colder. Hummus is 49F to 52F and was discarded upon request.
1.5
23.
3-501.18; Priority; Three or more large pans of Hummus are on day nine in refrigeration. Maximum allowable refrigeration time is 7 days, including the day of preparation. Discard prepared foods appropriately. Hummus was discarded upon request.
1.5
43.
3-304.12; Core; Falafel utensil is stored in a pan of water. Store utensil on a clean and dry surface, unless water is maintained at 135F and hotter.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans are stacked wet. Allow pans to air-dry before stacking together.
0.5
47.
4-501.11; Core; Chicken Shawarma Vertical Broiler has four dials for adjusting heat on the left. One dial is not functioning correctly and needs to be held to supply heat for cooking. Modification has been made with a cap that can placed on the dial. Vertical broiler repair is needed.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents
0.0
12.
3-202.11; Priority; Several boxes of Raw Chicken are 41F to 43F, including in the center of stacked boxes. Use your thermometer to check food temperature before accepting a delivery. Todays several boxes of raw chicken were received from Prestige Farms out of Raleigh. Investigate if the delivery truck is refrigerated and functioning properly. Refrigerated, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 41F or below when received. Use your thermometer before accepting a delivery. discussed today
1.0
47.
4-502.11(A) and (C); Core; Melted, textured stained-orange six liter plastic containers shall be discarded/replaced. Large plastic bowl with cracks shall be discarded. Maintain pans, bowls, utensil in smooth, cleanable condition.
0.5
54.
5-501.16; Core; Trash Can is not available at or near the handwashing sink in the kitchen for disposal of paper towels. Maintain at trash can at the handwashing sink.
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
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires having employees sanitize food contact surfaces after cleaning. Raw Chicken Preparation Sink was cleaned but not sanitized. discussed requirement with manager today
0.0
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents
0.0
47.
4-202.11; Priority Foundation; Discard cracked, damaged pans. Damaged pans were placed on your desk today for disposal.
0.5
48.
4-303.11; Priority Foundation; No Sanitizer is available during today's inspection. Raw Chicken Sink was cleaned, but sanitizer is not available (and was Not used) after cleaning. Chemical Sanitizer that is used to sanitize equipment, chicken prep sink, and utensils shall be provided and available for use during all hours of operation. Mix sanitizer daily and teach employees how to sanitize after cleaning. addressed with manager today
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; new rule requires written procedures for clean up of vomit and diarrheal events.
0.0
54.
5-501.113; Core; Both Dumpsters are open on the top, lids are open. Cardboard is not being removed from the premises. Keep lids closed and contact the contracted company about trash/recyclable removal.
*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. Since THIS permit was issued after adoption of NC Food Code Manual, the expectation has always been to maintain 41F and colder (but this knowledge may apply to other restaurants under this ownership.)
Investigated complaint #8622313. Educational note since establishment serves romaine lettuce. PIC states that romaine is from California. Strongly recommend verifying source of romaine with supplier. Current guidance from CDC follows: "Do not serve or sell any romaine lettuce from the Yuma, Arizona growing region. This includes whole heads and hearts of romaine, chopped romaine, and salads and salad mixes containing romaine lettuce. Restaurants and retailers should ask their suppliers about the source of their romaine lettuce." This guidance is viewable at www.cdc.gov . NOTE: Please be aware that when cooking raw chicken on 'gyro machines', every single batch cut off the main body of chicken must be checked for proper final cook temperature. If it is not 165 F, it must be finished off on flat grill or other cooking equipment to 165 F BEFORE hot holding or serving. This guidance is provided as a reminder. Procedure as described by PIC is very close to this, including checking of temperatures each batch. *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.
A plumber was on site when I arrived repairing faucets, the sprayer and replaced an AAV etc. He said he may come back to reinstall the mens rest room toilet after repairing the toilet floor flange.
I will follow up on the food temperatures in the top of the prep unit on Wednesday July 22. Be sure the unit is serviced and working correctly and maintaining food at 41 degrees or colder. Follow-Up: 07/22/2015
