4-602.11; Core; Ice machine internal shield observed with black residue. Equipment food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Corrected During Inspection - PIC immediately removed this item to be washed, rinsed and sanitized.
0.0
28.
7-102.11; Priority Foundation; Chemical spray bottles were not labeled at the time of inspection. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - PIC immediately labeled all spray bottles.
1.0
33.
3-501.15; Priority Foundation; Cooked noodles and potato salad observed in the cooling process and are in stacked containers and/or with tight fitting lids that does not allow for adequate air flow for rapid cooling. Cooling shall be accomplished by cooling the product in shallow pans, smaller portions, loosely covering or covering the product, stirring the food, utilizing ice baths, etc. Corrected During Inspection - PIC unstacked and uncovered products that are currently in the cooling process to facilitiate heat transfer for quicker cooling.
1.0
38.
6-202.13; Core; Fly strips observed above food prep areas and clean equipment storage. Insect control devices shall be installed so that they are not located over food prep areas, exposed food, clean equipment, utensils, etc.
3-501.14; Priority; Various temperature control for safety foods observed in walk in cooler that did not reach 41 F within 6 hours of cooling. Products to include brisket ( observed between 52-54 F), baked beans, collards, bbq potatoes, cooked chicken, burnt ends and green beans (all which were ranging from 42-48 F) in the walk in cooler. Cooling shall be accomplished by cooling the product from 135 F to 70 F within the first 2 hours, then down to 41 F within a total of 6 hours. Corrected During Inspection - PIC voluntarily discarded all products that did not cool properly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Green beans, collards, cheese sauce, ham hock, and bbq potatoes that have a prep date prior to 12/20 are observed between 42-48 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items. Facility is placing products that are cooling too closely to items that are already cold, therefore the heat from those products are effecting the temperature of others in the walk in cooler that share the same shelf.
1.5
33.
3-501.15; Priority Foundation; Macaroni and cheese, cooked chicken, and pasta salad, all cooked and cooled today, observed in stacked containers with tight fitting lids that does not allow for adequate air flow for rapid cooling. Products that were cooked and cooled yesterday failed to meet 41 F within 6 hours due to the fact that these products were also cooled in stacked, sealed containers. Employees are also stacking products in the cooling process close to products that have previously cooled, which is effecting the cold holding of these items. Cooling shall be accomplished by cooling the product in shallow pans, smaller portions, loosely covering or covering the product, stirring the food, utilizing ice baths, etc. Corrected During Inspection - PIC unstacked and uncovered products that are currently in the cooling process to facilitiate heat transfer for quicker cooling. PIC voluntarily discarded all items that did not meet cooling requirements.
3-501.16(A)(1) ; Priority; Several temperature control for safety foods such as smoked chicken wings, smoked chicken breast, brunswick stew and green beans were below 135 F inside reach in warmer ranging from 114-130 F. Blanched frenh fries observed underneath steam unit at 82 F. Hush puppy mix that contains milk and eggs once rehydrated observed at 75 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector discussed utilizing a 4 hour Time as a Public Health Control for hush puppy mix and blanched french fries. PIC voluntarily discarded items inside reach in warmer that were failing to meet 135 F for hot holding.
1.5
33.
3-501.15; Priority Foundation; Pasta salad observed in the final stages of cooling with lid tightly sealed on top of container. Cooling shall be accomplished by loosely covering or uncovering the product to provide maximum heat transfer. Corrected During Inspection - Lid was adjusted to allow air flow to product.
0.0
45.
4-903.11(A) and (C); Core; Single use items in outside storage building are not stored 6 inches off of floor.
2-103.11 (A) - (P); Priority Foundation; Duties of the PIC include making sure that the facility is compliant with cooling, reheating and cold holding temperatures. Violations were observed today. CDI by providing educational materials and resources.
0.0
3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Facility is notifying employees of illness reporting requirements but did not have guidance on reporting, exclusion, reinstatement requirements. CDI-EHS provided guidance materials.
0.0
8.
2-301.14; Priority; Employees observed turning off handsink faucets with bare hands. Turn off faucets with paper towels or elbows, or some other manner that prevents recontamination of clean hands. CDI-PIC will retrain employees on proper handwashing procedure.
0.0
10.
6-301.12; Priority Foundation; Handwashing sink the dish area was out of paper towels. Keep handsinks stocked with paper towels at all times for proper handwashing. CDI-refilled.
1.0
10.
5-202.12; Core; Men's restroom handwash sink is only supplying water at 92F, must provide at 100F. Adjust mixing valve to provide required 100F water.
0.0
19.
3-403.11; Priority; Foods are being reheated in hot hold cabinets and are not reaching 165F within two hours. Turkey was at 135F after reheating for 4 hours CDI-discarded. Other product that was likely off temp for less than 2 hours was reheated quickly in the oven. Foods going directly from cooking to hot hold should not be placed in refrigeration. Use gloves designed for handling hot foods to portion/wrap the product before placing in hot hold unit. Reheat product in the oven or on the stovetop.
1.5
20.
3-501.14; Priority; Brunswick stew, green beans, and baked beans were not cooling fast enough. Must cool at a rate of .54 degrees per minute to reach 135F to 70F within two hours. This product did not reach 70F within two hours. CDI-reheated and the cooling process was started over.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs, wings and chicken nuggets were above 41F in the fryer flip top cooler. Individual lids were added to hot dog and nugget containers to hold cold air in. Wings were overstocked and top layer was removed. Product was at 40F below the load limit line.
1.5
33.
3-501.15; Priority Foundation; Beans, brunswick stew and green beans were not cooling fast enough to meet 135F to 70F within 2 hours. Use ice baths, chill wands, or smaller portions to ensure cooling requirements are being met. CDI-product was reheated and cooling process started over adding in ice baths. Fries were cooling at room temperature below 135F. Once a product is below 135F must be 'actively cooling'. Move fries to refrigeration prior to getting below 135F. EHS emailed cooling logs to use to establish cooling procedures for each product.
0.5
37.
3-302.12; Core; label food storage containers with the common name of foods (sugar, salt, etc.)
0.0
45.
4-903.11(A) and (C); Core; Provide shelving to store single service containers in outside shed at least six inches above the floor.
0.5
47.
4-205.10; Core; Hot holding units may not be used for reheating. Reheat foods in oven, stove or other equipment approved for cooking and/or reheating.
4-601.11(B) and (C); Core; Wire shelving in glass reach in cooler has soil/food debris build-up. Non-food contact surfaces shall be clean to sight and touch.
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
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*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* 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* 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* 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, 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. Follow-Up: 11/24/2018
*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. Follow-Up: 08/04/2018
