5-202.12; Core; Hand sink in the rear restroom is 75F. Hand sink in the rear prep area is 85F. Hand sink in the prep area by the cook line is 84F. Hand sink behind the front counter is 89F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
36.
4-302.12; Priority Foundation; Missing refrigeration thermometers in the prep refrigeration units. Thermometers shall be provided and readily accessible in refrigeration units. REHS will follow-up on this by June 8, 2024.
0.5
54.
5-501.115; Core; Grease is spilled on the ground around the grease containers. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Observation: Written instructions or knowledge of clean up was unknown for staffing.2-501.11; Priority Foundation; 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. Pf
CDI: Provided education and written instructions for vomit/diarrhea clean up.
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10.
Observation: The hand wash sink located at the front service prep line is unable to reach a minimum of 100F. Water temperature was observed at 62F.
5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
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21.
Observation: The cooked plaintains ont he rear steamtable were observed at 108F. The ooked products are stored on top of a plastic rise inside of a metal prep container; no lid - this may be causing the product to loe temperature during hot holding. Continue to monitor food products stored in this manner to ensure proper temperature holding.
3-501.16(A)(1) ; Priority ; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above
CDI: Person in charge discarded product during inspection.
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44.
Observation: Food service pans being stacked wet after sanitizing at sink.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
CDI: Person in charge had staff member pull apart panse and air dry.
0.0
45.
Observation: The single service cups at the check out station are not maintained/dispensed with the mouth contact surface protected. Maintain plastic sleeve on stacked cups when dispensing to customer to protect cups from hand contact.
4-904.11; Core;(A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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47.
Observation: The citrus juicer handheld had visible peeling paint coating. Utensils and equipment must be able to be washed, rinsed and sanitized, corrosion resistant without imparting paint chips.
4-101.11; 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: P
(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: Operator discarded during inspection.
0.5
47.
Observation: The thermometer in the hot holding chicken display is not loner reading air temperature. Replace thermometers when they are no longer working.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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47.
Observation: Cutting boards observed heavily scored. Repair or replace cutting boards.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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General Comments
Continue to monitor temperature of hot holding products on working steamtables. Consider a time control policy for those products if unable to maintain temperature. Train staff on approved cleaning procedure for chicken racks inside facility where a sanitary sewer drain is located.
3-501.15; Priority Foundation; Noted containers of grilled onions were 61 F in the worktop cooler. Also found a tightly covered container of blanched french fries temping at 56 F in one of the front-end prep coolers. According to the Person in charge and the time stamp on the container, these noted items were prepared an hour before the inspection. Worktop coolers and prep coolers cannot cool potentially hazardous items. Discussed blast chilling potentially hazardous food items in the walk-in cooler or walk-in freezer for rapid cooling. Also noted are pans of tightly covered grilled onions cooling in the walk-in cooler unit. Loosely cover food during the cooling process to allow for rapid airflow. Once food reaches 41 F, completely cover food items. CDI- Noted containers of grilled onions and blanched fries were relocated to the walk-in freezer for blast chilling. The tightly covered pan of grilled onions in the walk-in cooler was loosely covered during the inspection.
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47.
4-501.11; Core; The gaskets on the hot hold cabinet are torn and shredded. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Replaced noted gaskets.
3-501.16 (A)(2) and (B); Priority; Observed green verde sauce containing freshly cut garlic and peppers with oil and other ingredients at 56F in the condiment station and front service line. TCS foods shall be maintained at 41F or below. CDI - Discussed using Time as a public health control with the PIC and/or adding ice to the condiment stations. PIC stated that for now she will add ice to maintain temperature. Verde sauce was placed back into the walk-in cooler to reach 41F. Other containers had ice added.
0.0
40.
2-303.11; Core; Observed employees prepping sausage and other foods while wearing jeweled bracelets, watches, and rings. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Except for a plain smooth ring, remove all other jewelry during food prep.
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43.
3-304.12; Core; Cups used as scoops in the salsa lomo. Handle of scoop was touching the salt during storage. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored with the handle out of the food. Store utensils with the hand-portion out of the food items when storing in food.
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General Comments
Per discussion with manager, the par-cooked chicken SOP is practiced only for large catering orders.
3-501.16 (A)(2) and (B); Priority; In the walk in cooler, found a deep container of rice reading at 52 F inside the walk in cooler unit. Walk in cooler ambient air reading below 39 F. Further investigation determined temperature issues possibly due to improper cooling. CDI- item discarded.
1.5
23.
3-501.17; Noted container of chicken prepped a few days prior (10/16) not date marked.TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded
0.0
28.
7-204.11 ; Priority; Noted one of the buckets of Quaternary Ammonium solution was reading above 400 ppm. Ensure concentration of Quaternary Ammonium sanitizer solution maintained between 200-400ppm. CDI- Food Employee remixed sanitizer solution during time of inspection.
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47.
4-501.11; Core; Noted Scotch tape being used to hold the sliding door on the rotisserie display case together. Also noted one of the beverage lines below the self serve soda machines is leaking unto the counter top underneath it. Person in charge stated work order has been placed for both units. EQUIPMENT shall be maintained in a state of repair and condition.
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47.
4-202.11; The blades on one of the wedge cutters are damaged and chipped along the edge. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. CDI- Instructed PIC to remove and replace unit.
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49.
4-601.11(B) and (C); Core; Noted some water build up underneath the self serve soda machine located near the front line. Water build up due to leak from the water line connected to the soda machine. Non- FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
one food chopper used this morning had dried debris on it stored clean. Many pans have sticker residue on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. This chopper was sent to the dish pit for cleaning. Remove the stickers off of the clean pans.
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28.
7-102.11; Priority Foundation; one bottle of degreaser was not labeled. 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. Pf The bottle was labeled.
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44.
4-903.11(A), (B) and (D); Core; many pans stacked wet on the drying shelves. cleaned equipment and utensils shall be stored so that air drying occur and that allows air drying.
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48.
4-302.14; Priority Foundation; the manager was out of auto chlor strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Inspector gave the manager some auto chlor strips.
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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
3-501.16 (A)(2) and (B); Priority; Queso fresco is 53F, chicken strips are 51F and garlic and oil sauce is 58 in the prep refrigeration unit two. Shell eggs are 47F in the prep area. Keep all time/temperature control for safety(tcs)food at or below 41F when held cold. The above food in prep unit two was moved to prep refrigeration unit one and the breaker was turned on to the refrigeration unit. The air temperature of the refrigerator was 35F by the end of the inspection. The shell eggs were moved to the walk-in cooler.
1.5
28.
7-201.11; Priority; Fabuloso and Chlorox in spray bottles stored next to single service articles and sodas. Store all chemicals such as cleaners and sanitizers shall be stored so they do not contaminate food, single service articles, linens, equipment and utensils. The above chemicals were moved to the chemical rack.
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41.
3-304.14; Core; Two wiping cloths are stored wet on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. The wiping cloths were placed in sanitizer.
0.0
44.
4-901.11; Core; Some containers are stacked wet. Cross stack or separate containers to air dry. The above containers were separated to air dry.
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
No signature of recipient due to COVID-19 pandemic.
