3-501.16 (A)(2) and (B); Priority; In hot holding cabinet, found a small container of fried chicken measuring between 117-119 F. According to PIC, noted chicken cooked roughly 1.5 hours prior to inspection. Keep TCS items at 135 F or above for hot holding. CDI- Chicken reheated and placed back into hot holding.
0.0
35.
3-501.13 ; Priority Foundation; Noted salmon thawing in vacuum sealed packages with warning stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI: Education provided. Salmon removed from vacuum packages.
0.5
47.
4-101.11; Priority Foundation; Observed cardboard liner being used to cover dry storage shelves. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. CDI- EHS instructed staff to remove cardboard.
0.0
General Comments
IT GLOBAL OUTAGE. DHD SYSTEMS DOWN DURING INSPECTION. A SIGNED HARD COPY OF THE REPORT IS ATTACHED TO THE ELECTRONIC INSPECTION REPORT.
7-204.11 ; Priority; Noted working spray bottle of 100 % concentrated bleach use to sanitize food contact surfaces and prep tables. Required strength of chlorine sanitizer must be between 50 to 200ppm. Using sanitizers above recommended concentrations does not sanitize better; it may corrode equipment and lead to less cleanability. Follow manufacturer's label instructions. CDI- Education provided. May use concentrated bleach solution for floors only. Use diluted chlorine sanitizer solution to sanitize prep tables and food contact surfaces.
1.0
33.
4-301.11; Priority Foundation; Observed curry goat cooling in double stacked, tightly covered containers inside the walk-in cooler. Noted containers of curry goat were temping between 133-136 F. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided. Noted containers vented and transferred to walk-in freezer for rapid cooling or left uncovered in the walk in cooler. This is a repeat from the last three inspection. Verification follow-up required.
0.5
35.
3-501.13 ; Priority Foundation; Found a few packages of vacuum sealed salmon thawing in packages with warning stating to remove from package prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI: Education provided. Salmon removed from vacuum packages.
7-204.11 ; Priority; The chlorine sanitizing solution reading above 200ppm. Required strength must be between 50 to 200ppm. Using sanitizers above recommended concentrations does not sanitize better; it may corrode equipment and lead to less cleanability. Follow manufacturer's label instructions. CDI- Sanitizer remixed to 150 ppm during inspection.
1.0
33.
4-301.11; Priority Foundation; Observed braised oxtails cooling in double stacked, tightly covered containers inside the walk-in cooler. Noted oxtails were temping between 116-118 F. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided. Noted containers vented and transferred to walk-in freezer for rapid cooling.
0.5
47.
4-501.11; Core; The condenser line in the walk-in freezer is leaking. Discussed placing a work order for unit. Also noted the utensil storage racks across from the three-compartment sink are beginning to show signs of rust. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
56.
6-403.11; Core; Noted a personal drink stored above cases of canned goods in the dry storage area. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- item rearranged.
7-102.11; Priority Foundation; Found a working spray bottle of concentrated chlorine bleach above the three compartment sink. Working containers used 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- spray bottle relabeled during inspection.
1.0
33.
4-301.11; Priority Foundation; Observed a few pans of curry chicken cooling in double stacked, tightly covered containers in the walk-in freezer. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- container lids removed and food vented.
0.0
35.
3-501.13 ; Priority Foundation; Observed oxtail thawing in the in standing water/vinegar solution at the meat prep sink. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI- standing water drained and oxtail placed back in the walk-in cooler.
0.0
39.
3-307.11; Core; Noted condensation is leaking on boxes of food in the walk-in freezer. Food shall be protected from sources of contamination. Move food until the condensation issue has been repaired.
0.0
41.
3-304.14; Core; Observed multiple wet wiping cloths stored inside the vegetable prep sink. Ensure wet wiping cloths kept submerged in sanitizer solution in between use.
0.5
47.
4-501.11; Core; The condenser line in the walk-in freezer is leaking. Discussed placing a work order for unit. Also noted the utensil storage racks across from the three-compartment sink are beginning to show signs of rust. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
3-501.19; Priority Foundation; Fried chicken is on TPHC and there was no time stamp anywhere to indicate when food was brought out or when it needs discarded.- When using TPHC, the food shall be marked to indicate when the product was brought from temperature to indicate a 4 hour hold. Or the food shall be marked to indicate the end of the 4 hour time period food was brought from temperature.- CDI, the food was voluntarily discarded and times were placed on the white board per usual.
1.5
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
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 Nicole Millard/ 919-500-6205/ Rena.Millard@wakegov.com
4-501.11; Core; The walk in freezer has some ice buildup around the piping and the shelving throughout facility are beginning to rust and chip paint.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair 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
3-304.12; Core; Observed multiple scoops being stored with handle in the food.- During pauses in good preparation or dispensing, food utensils shall be stored in the food with the handle being up out of the food to prevent contamination.- CDI, all scoops were adjusted to where handles are up
0.5
47.
4-501.11; Core; One torn gasket on the walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- CDI, a gasket was already ordered before EHS arrival. Documents provided.
0.0
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 PIC cannot sign due to COVID-19 concerns.
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 --------PIC cannot sign due to COVID-19 concerns.
2-501.11; Priority Foundation; Facility does not have written procedures for vomiting/diarrheal events.- 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, EHS gave PIC forms to meet compliance.
0.0
51.
5-202.13; Priority; The hoses at the 3 compartment sink that dispense soap and sanitizer are sitting inside of the tubs.- An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 22mm (1 inch)- CDI, the hoses are being cut to meet compliance.
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----------PIC cannot sign due to COVID-19 concerns.
*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. !!! Provided PIC copy of employee health policy to keep on file!!!
