4-601.11 (A); Priority Foundation; Observed some residue build up on a few of the rotisserie skewers that were stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Education provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Found batch of raw marinated chicken temping at 47 F inside the prep room area. Also noted a batch of penne alfredo temping between 46-50 F in the main prep room area. Ensure TCS items are maintained at 41 F or below for cold holding. CDI- Educated provided.
1.5
41.
3-304.14; Core; Noted Quat sanitizer solution reading below 200 ppm during time of inspection. Ensure Quat sanitizer solution maintained between 200-400 ppm while in use. CDI- Quat sanitizer remixed to 200 ppm during time of inspection.
0.0
45.
4-903.11(A) and (C); Core; Noted a soiled single-service Styrofoam plate stored with clean single-service Styrofoam trays. Store single service items in a clean, dry location to avoid the risk of cross contamination.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets and also at the 3-comp sink dispenser, measured at 0-150ppm quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Manually adjust the sanitizer as needed until the dispenser can be adjusted, using sanitizer test kit to verify correct sanitizer concentration is reached. [REPEAT]
1.0
49.
4-601.11(B) and (C); Core; Some residue accumulation along shelves in walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
6-301.12; Priority Foundation; Handwashing sink out of paper towels in the rotisserie section. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. CDI- Paper towels added during inspection.
0.0
10.
5-205.11; Priority Foundation; Scissors and screen part in handwashing sink in rotisserie cleanup room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed from the handwashing sink during inspection.
1.0
10.
6-301.14; Core; Handwashing sign missing in the raw room and at staff restroom at rear. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Pork and ribs cold-holding above 41F in the front grab-go cooler as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- off-temperature items moved to walk-in cooler for improved cold-holding/cooling. Ensure staff verify products have cooled to 41F and less before placing up in front open grab-go units.
1.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets and also at the 3-comp sink dispenser, measured at 0-100ppm quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Manually adjust the sanitizer as needed until the dispenser can be adjusted, using sanitizer test kit to verify correct sanitizer concentration is reached.
0.5
45.
4-903.11(A) and (C); Core; In the deli prep room, stacks of Unwrapped single-service trays on open rack stored food-side up. Stacks of unwrapped single-service containers on 3-comp sink side of this storage rack observed with food debris and pooled water from splash contamination by nearby spray hose. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Trays with splash contamination voluntarily discarded by PIC during inspection. Unwrapped trays stored food-side up were inverted food-side down. Install a sheet of plexiglass or other barrier along the side of this storage rack to protect unwrapped single-service items from splash contamination.
0.5
47.
4-501.11; Core; Blast chiller not currently working. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the blast chiller.
0.0
49.
4-601.11(B) and (C); Core; Soiled rotisserie gloves stored on storage rack next to clean utensils and unwrapped single-service items, with food residue observed on the rack. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Find a different location to store the rotisserie gloves during use, like a clean pan on prep table.
0.0
54.
5-501.16; Core; Handwashing sink lacking trash can. (The large food prep trash cans have moved away.) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add office-size trash can at each handwashing sink.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
4-901.11; Core; several plastic tubs on the shelves were stacked together wet. After cleaning and sanitizing equipment and utensils these items shall be air dried. Separate these tubs and utensils.
0.5
45.
4-903.11(A) and (C); Core; a package of cardboard trays were sitting directly on the floor. Single service and single articles shall be stored in a manner where contamination cannot occur. The bag of trays were placed on the shelf.
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. NO PIC signature due to Covid Pandemic
