2-102.12 (A); Core; The on duty PIC is not a CFPM...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. Have the PIC certified in food protection management.
1.0
10.
5-202.12; Core; The hot water faucet at the handwashing sink in the men's restroom only stays active for a duration of 5-9 seconds...A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. CDI: Adjust the meter for this faucet.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken in the steam table that was sliced off the spit around 30 mins prior measured 110F-126F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: The small amount of chicken was sold within 15 minutes. Employees reminded to monitor this product or keep it on time as a public health control.
0.0
23.
3-501.17; Priority Foundation; A pan of falafel in the walk-in cooler was dated for 12.19 (around 1 month ago). The PIC said the pan was pulled from the freezer and thawed overnight...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Pulled from frozen (thaw) date was added.
1.5
33.
3-501.15; Priority Foundation; Portions of two pans of rice were half covered with plastic wrap and the upper layer of rice underneath the wrap was holding heat...Food being cooled shall be loosely covered, or uncovered if protected from overhead contamination to transfer heat from the surface of the food. CDI: Plastic wrap removed to increase cooling.
0.5
47.
4-205.10; Core; An electric kebab slicer doesn't have any indicating markers that it is certified for sanitation...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's instructions, certified/classified for sanitation by an ANSI-accredited program, or meet parts 4-1 and 4-2 of the food code. Provide documentation that this slicer is approved or replace it with something that is.
0.5
51.
5-205.15; Core; The cold water at the men's restroom handwashing sink is off...The plumbing system and its fixtures shall be maintained in good repair.
0.0
51.
5-202.13; Priority; The 3 comp sink spray hose hangs below the flood rim of the sink basin...An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). CDI: Hose hung up on ring. Replace this hose with one that doesn't hang as low.
0.0
55.
6-501.12; Core; There is heavy dust buildup in the ceiling vents in the prep area...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; There are ceiling tiles missing over the mop sink...Physical facilities shall be maintained in good repair.
4-601.11 (A); Priority Foundation; Containers stored as clean on the dish rack were soiled with food residue...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
16.
4-602.11; Core; The soda machine nozzles had a light buildup of black residue...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently.
0.0
16.
4-501.114; Priority; Chlorine sanitizer in the basin of the sink and in a spray bottle measured below 50 ppm...A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Solution was remixed to 100 ppm.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tzatziki in portion cups were sitting in a tub next to the cold table and measured 54F. Overstocked tomatoes & grape leaves in the cold table measured 44-46F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Products relocated to rapidly cool before serving.
1.5
23.
3-501.17; Priority Foundation; A pan of falafel in the walk-in cooler was dated for 7.4 (which is more than 1 month ago). The PIC said the pan was pulled from the freezer and thawed overnight...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Pulled from frozen (thaw) date was added.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers stored as clean were stacked together while still wet in-between. The dish storage shelves are soiled with buildup...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves and allow utensils to air dry before stacking them.
0.5
47.
4-501.11; Core; Shelving in the walk-in cooler is peeling/rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-205.10; Core; An electric kebab slicer doesn't have any indicating markers that it is certified for sanitation...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's instructions, certified/classified for sanitation by an ANSI-accredited program, or meet parts 4-1 and 4-2 of the food code. Provide documentation that this slicer is approved or replace it with something that is.
0.0
54.
5-501.115; Core; The dumpster corral has cardboard and grease buildup...A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
0.0
55.
6-501.12; Core; There is heavy dust buildup in the ceiling vents in the prep area...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; There are ceiling tiles missing over the mop sink...Physical facilities shall be maintained in good repair.
2-201.11 (A), (B), (C), and (E); Priority;Employee health policy not available for review during inspection- establishment recently changed ownership.
(A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Item sent to PIC.
1.0
5.
2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
15.
3-304.11; Priority; Observed ice wands stored directly on walk in cooler shelves without a barrier, inside walk in cooler. Food shall only contact surfaces of:
(A) Equipment and utensils that are cleaned as specified. Do not store items directly on top of uncovered food. EHS provided training- item removed.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of black residue inside plastic spout at the bottom of the salad spinner. Observed dried food/ film inside food prep sink.
3.0
16.
4-501.114; Priority; Chlorine sanitizer is not available at 3 comp dispenser. Chlorine sanitizer shall register 50-200PPM. Call service provider.
0.0
16.
4-702.11; Priority;Priority; Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.Manager hand mixed bleach solution during inspection.
0.0
20.
3-501.14; Priority; Observed 3 plastic tubs of rice and peas that were cooked yesterday 1/25, still cooling today a the the beginning of inspection temping 47-50F. . Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Observed Observed 3 plastic tubs of rice and peas that were cooked yesterday 1/25, cooling inside deep containers with tightly covered lids and stacked on top of each other inside walk in- items discarded.
0.5
48.
4-302.14; Priority Foundation; Chlorine test strips are not available to test 3 comp solution. . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
48.
4-501.19; Priority Foundation;Observed employee actively washing dishes in soapy water solution 70F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F- sink filled with soapy water.
0.0
49.
4-601.11(B) and (C); Core; Observed thick dust inside ceiling vents above walk in freezer and walk in cooler door ways. Observed dusty soiled shelving directly above food prep sinks. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Information sent to PIC via email again.
0.5
16.
4-601.11 (A); Priority Foundation; A couple of plastic containers had food debris/sticker residue on them. Some clean cutting boards were stored right next to dirty utensils at the 3-comp sink. Food-contact surfaces shall be clean to sight and touch. CDI- Containers were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food being overstocked was moved to the bottom of the cooler. Food above 45F was voluntarily discarded.
1.5
33.
3-501.15; Core; In walk-in cooler, two containers with food that were cooling down, were found completely sealed. 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- covers were placed loosely on containers.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean metal containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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*
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Veggie dicer was stored as clean with food debris on it. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment was placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
28.
7-102.11; Priority Foundation; Three chemical spray bottles did not have labels. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI- Bottles were 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*
*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* 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) ***Please obtain strips within 10 days and e-mail or text proof to marion.wearing@wakegov.com or 919.618-8964****
