3-501.16 (A)(2) and (B); Priority; One container of meatballs in the self-serve merchandiser measured 42-44F. All other items in the cooler measured 41F or below...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Container moved to lowboy cooler and other items pushed further back into unit.
0.0
47.
4-205.10; Core; The mechanical cheese grater doesn't have a sanitation listing sticker on it...This product must be approved by an ANSI-accredited program or meet all equipment specifications in parts 4-1 & 4-2 of the Food Code. Owner said this unit was acquired from a grocery store. Determine if this product is approved or meets the criteria for easy to clean and sanitize.
0.5
47.
4-501.12; Core; The cutting boards on the flip-top coolers have deep cuts in them and are slightly stained...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
4-205.10; Core; The mechanical cheese grater doesn't have a sanitation listing sticker on it...This product must be approved by an ANSI-accredited program or meet all equipment specifications in parts 4-1 & 4-2 of the Food Code.
Owner said this unit was acquired from a grocery store. Determine if this product is approved or meets the criteria for easy to clean and sanitize.
4-501.12; Core; One cutting board throughout the facility is beginning to accumulate deep, dark unclean score marks, even after cleaning and sanitizing. 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. Resurface or replace the cutting board mounted to the prep unit in the back prep area.
0.5
47.
4-501.11; Core; A couple of the dish drying shelves are beginning to peel & rust...Equipment and components shall be maintained intact and in good repair/condition. Replace rusted shelves if they begin to worsen.
0.0
47.
4-502.11(A) and (C); Core; One cracked plastic container and one rubber spatula were cracked/chipped...Utensils shall be maintained in good repair or discarded. CDI: Items voluntarily discarded.
8-103.11; Priority Foundation; Establishment is performing a specialized food preparation process (reduce oxygen packaging for their meatballs, cured meats, and cheese) without the proper variance. Cheese is sliced in the facility, vacuum packaged, and placed in a grab and go unit until sold. A variance approved from the State of NC Food Protection Program/Variance Committee is needed if facility would like to continue using ROP this way. HACCP plans are not required for ROP products that are: labeled with the production date and time, held at 41F or below, and removed from the packaging within 48 hours. VR- EHS will return to verify compliance of this item.
1.0
47.
4-501.12; Core; One cutting board throughout the facility is beginning to accumulate deep, dark unclean score marks, even after cleaning and sanitizing. 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. Resurface or replace the cutting board mounted to the prep unit in the back prep area.
0.0
48.
4-302.13; Priority Foundation; Establishment has replaced their chemical dishwasher and has installed a high temp dishwasher since the last routine inspection. Facility is not equipped with an irreversible registering temperature indicator to verify accuracy of equipment. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- EHS will return to verify compliance of this item.
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 VR- EHS will return to verify compliance of item #32 and #48 of this inspection report by April 5, 2023. Follow-Up: 04/05/2023
4-602.11; Core; Ice machine had some residue accumulated on the silicone part of the unit. Ice machine shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Silicone part was removed and properly cleaned and sanitized.
0.0
33.
3-501.15; Core; Chickpeas that were recently prepared and still cooling, were found completely covered. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered to facilitate heat transfer from the surface of the food. CDI- covers were placed loosely on containers. Remember: Keep food uncovered or loosely covered while cooling down.
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*
8-103.11; Priority Foundation; Establishment was performing a specialized food preparation process (reduce oxygen packaging for their meatballs and cheese) without the proper variance. A variance approved from the State of NC Food Protection Program/Variance Committee shall be needed. CDI- Owner would discontinue using ROP for the cheese and meatballs would be use within 24h. No variance needed.
0.0
33.
3-501.15; Priority Foundation; Chick peas and salad that were recently prepared and still cooling measured 50-47F at display case. Cooling shall be accomplished by using ice baths, by separating it into smaller portions or by using rapid cooling equipment. Display case is not a rapid cooling equipment. CDI-Food was moved to walk-in cooler to cool down. Remember: Food shall be at 41F or below when serving it to customers.
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*
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
33.
3-501.15; Priority Foundation; Seafood salad that was recently prepared and still cooling measured 46F at display case. Cooling shall be accomplished by using ice baths, by separating it into smaller portions or by using rapid cooling equipment. Display case is not a rapid cooling equipment. CDI-Food was moved to walk-in cooler to cool down. Remember: Food shall be at 41F or below when serving it to customers.
0.5
56.
6-403.11; Core; Employees drinks were found next to clean equipment and on top of prep table. Employees shall drink and eat away from food, clean equipment and single-use items to prevent contamination. CDI- Drinks were removed from those areas.
*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.
