Observation: Cooked queso was found improperly cooling from the day previous. Products were attempted to be cooled in large plastic lexan containers in walk in refrigerator. Observed temperature was 86F - Queso was cooked/cooled 6/5/24. CDI: Operator voluntarily discarded queso during inspection.
3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
1.5
21.
Observation: Cooked chicken (118F), beef (121F) and pork (124F) were observed holding below 135F minimum hot hold temperature on grill top. (*Grill top being used to hold metal prep bins hot at an angle, food is unable to hold 135F or higher as required); Discontinue this practice and ensure that foods are held 135F or higher after cooked to final temperature. CDI: Operator removed products and reheated on flattop above 165F for hot holding continuance (196F-202F). Product(s) had only been on service line for 1 hour.
3-501.16(A)(1) ; Priority; TCS (temperature control safety) food products must be held at 135F or higher during hot holding once cooked to final cook temperature.
1.5
33.
Observation: Large plastic containers 4 inch deep and covered are being used to cool queso after heating. Unable to meet the requirements of 135F to 70F in 2 hours and 70F to 41F within 4 hours for a total of 6 hours. Product observed at 86F form yesterday 6/5 production date. CDI: Discussed proper cooling with operator during inspection. Shallow sheet pans, small amounts in deep containers, do not cover containers during cooling, utilization of metal 4 inch pans in place of plastic lexan containers to expidite cooling process/ heat exchange.3-501.15; (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf Priority Foundation;
0.5
38.
Observation: Excessive flies observed throughout kitchen nd dining room. Eliminate open dirty rag bin at rear door. Consider other options for control of flies within establishment to include fly lights at various points in facility. Eliminate the presence of flies through additional control methods.
6-501.111; he PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions. Core;
0.0
41.
Observation: In use wiping clothes used to wipe up spills are not being stored in a sanitizer between use. CDI: Operator placed wiping clothes in sanitizer during inspection.
3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
45.
Observation: the single service knives, forks and spoons at the self service counter are not dispensed to prevent hand contact of the mouth surface of the utensils. The cups being dispensed for drinks are not in a dispenser. Keep the plastic wrap around the cups to prevent hand contact of cups during dispensing. Ensure that utensils are dispensed with the handle up.
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.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
7-201.11; Priority; First-aid kit and bodily fluid clean up kit stored on shelving over a prep area. Toxic substances shall be stored so they can no contaminate equipment, utensils, food, or single-use items. CDI: Both kits removed to safe location.
1.0
44.
4-903.11(A), (B) and (D); Core; Several multi-use containers stacked high and retaining water. Equipment shall be stored in a self-draining position that allows air drying.
0.5
54.
5-501.111; Core; Several items inside dumpster enclosure such as wooden pallets, old equipment, and a broken umbrella. There is no space to walk around the dumpster units. A storage area and enclosure for refuse shall be maintained free of unnecessary items. Please remove all unnecessary items.
0.5
55.
6-501.11; Core; Metal plating floor inside walk-in cooler is warped, upraised, and potentially collecting water. Physical facilities shall be maintained in good repair. Please have the floor resealed/repaired.
0.0
56.
6-501.110; Core; Observed several employee items (jackets, purses, phones) stored with facility equipment and food items inside outside shipping container. Lockers or other suitable facilities shall be used for the orderly storage of employee cloths and other possessions. PIC to designate space for employee storage separate from facility storage.
0.0
General Comments
Facility is using a large shipping container outside of the facility to store commercially bottled beverages, equipment, and single-service items. This shipping container is not approved for food storage. To bring this storage facility into compliance, contact the City of Raleigh and Wake County Plan Review in regard to this shipping container being a building structure. Please contact the City of Raleigh and apply for the necessary permits at ds.help@raleighnc.gov. Communicate and provide documentation received from the City of Raleigh to Wake County Environmental Services.
Please go to the Wake County Portal link at https://www.wakegov.com/departments-government/environmental-health-and-safety/plan-review-permits
3-501.14; Priority; Large container of cooked beef from the previous day, dated 6/20 did not reach 41F within the 6-hour window (see above chart). Potentially hazardous foods shall be cooled within 2 hours from 135F to 70F, within a total of 6-hours from 135F to 41F or less. CDI: Items discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw shrimp and raw beef portions holding above 41F inside front portion of under grill cold drawers, and salsas inside dining room grab & go station holding above 41F (see above chart). TCS foods shall be maintained at 41F or less. CDI: Items moved to be rapidly cooled. Consider using ice bags for front portion of cold drawers due to frequent use. EHS will return on Friday the 23rd to go over time-holding procedures for the salsa bar.
1.5
33.
3-501.15; Priority Foundation; Large portions of densely packed chicken and pork stored on several sheet pans inside walk-in cooler. Portions are too thick to fully cool in the center. Cooling shall be accomplished by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container used to facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS provided cooling method guidance and suggested the use of ice wands. Facility is storing non TCS produce closest to the condenser. Consider rearranging product so that TCS foods can be stored in the coldest portion of the walk in.
1.0
38.
6-501.111; Core; Several live flies observed in kitchen area near mop sink and in dining room. The premises shall be maintained free of insects, rodents, and other pests.
0.0
48.
4-302.14; Priority Foundation; Facility is using sink & surface sanitizer and did not have test strips available to test with. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Please text a photo of acquired test strips to EHS Sellew at (984) 220-7242.
0.5
54.
5-501.115; Core; Dumpster has been stored on top of a large wooden pallet, several wooden items in dumpster enclosure. A storage area and enclosure for refuse shall be maintained free of unnecessary items.
0.0
56.
6-501.110; Core; Observed several employee items (jackets, purses, phones) stored with facility equipment and food items. Lockers or other suitable facilities shall be used for the orderly storage of employee cloths and other possessions. PIC to designate space for employee storage separate from facility storage.
0.0
General Comments
EHS will return on Friday, June 23rd to provide TPHC training for the salsa bar. Please text EHS Sellew a photo of Sink & Surface test strips within 10 days. Follow-Up: 07/01/2023
5-205.11; Priority Foundation; Steel wool stored inside back handwashing sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI: Item removed.
1.0
16.
4-601.11 (A); Priority Foundation; Sticker residue left on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Larges pans of beef holding above 41F inside grill station cold drawers. Salsas in self-serve dining room station holding above 41F (see above chart). TCS foods shall be maintained at 41F or less. CDI: Items moved to be rapidly cooled.
1.5
33.
3-501.15; Priority Foundation; Large portions of dense packed chicken stored on several sheet pans inside walk-in cooler. Portions are too thick to fully cool in the center. Cooling shall be accomplished by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container used to facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS provided cooling method guidance. EHS emphasized the importance of thin portions of dense foods in the cooling process.
1.0
39.
3-305.11; Core; Several large bags of onions stored inside soiled mop sink in direct contact with the floor. Food shall be protected from contamination by storing the food at least 6-inches above the floor.
1.0
42.
3-302.15; Core; Stickers left on washed and stored avocados in main prep cooler. Raw fruits and vegetables shall be washed to remove soiling and contaminates prior for being offer for consumption.
0.0
45.
4-903.11(A) and (C); Core; Several single use items stored on the floor in outside storage shed. Single-use items shall be stored at least 6 inches above the floor.
0.0
47.
4-205.10; Core; Tortillas stored warm inside household cooler that is not classified for thorough sanitization. Except for toasters, mixers microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturers intended use and certified for sanitation by an American National Standards Institute accredited certification program. PIC to swap cooler with extra rice cooker on site.
4-601.11 (A); Priority Foundation; Date marking sticker residue observed on several dishes stored as clean in ware washing area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
20.
3-501.14; Priority; Very large container of shredded lettuce and tomato guacamole prepared the previous night did not reach 41F or below within the 6-hour cooling window. Potentially hazardous foods shall be cooled within 2 hours from 135F to 70F, within a total of 6-hours from 135F to 41F or less. Repeat Violation. CDI: Items discarded.
1.5
21.
3-501.16(A)(1) ; Priority; Two large gallon Ziplock bags of cooked rice holding below 135F inside steam well basins. Potentially hazardous foods shall be maintained at 135F or above. CDI: Rice reheated on stove top to 165F.
1.5
33.
3-501.15; Priority Foundation; Guacamole and shredded lettuce are stored in deep containers with tightly fitted lids. Cooling shall be accomplished by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container used to facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS provided cooling method guidance.
0.5
41.
3-304.14; Core; Wet wiping cloths around facility not stored in containers of sanitizer. Cloths in-use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration.
0.0
47.
4-205.10; Core; Tortillas stored warm inside household cooler that is not classified for thorough sanitization. Except for toasters, mixers microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturers intended use and certified for sanitation by an American National Standards Institute accredited certification program. Repeat Violation. PIC to replace cooler with equipment meeting the above-mentioned standards.
0.0
48.
4-302.14; Priority Foundation; Facility does not have test strips available for their Sink & Surface Sanitizer. A test kit or other device that accurately measures the concentrations in mg/l of sanitizing solutions shall be provided. Verification Required: EHS to return in 10 days to very that test strips have been acquired.
0.5
54.
5-501.115; Core; Significant amounts of wooden and plastic crates stored inside the dumpster enclose. A storage area and enclosure for refuse shall be maintained free of unnecessary items and clean.
0.0
General Comments
Please ensure that grade card is permanently posted where it is visible for customers to see. Please contact Peri Sellew when test strips have been acquired and before November 6th, 2022. Follow-Up: 11/06/2022
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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
15.
3-302.11; Priority; Raw pork stored over ready-to eat cheeses inside tall two door refrigerator, and several bulk containers of raw chicken stored over cooked, ready-to-eat chicken inside walk-in cooler. Foods shall be protected from cross contamination by separating raw foods from ready-to-eat foods during storage, preparation and display. CDI: Raw items moved below ready to eat items.
1.5
20.
3-501.14; Priority; Large bulk container of chicken inside walk-in cooler from 10am this morning that did not reach 70F or below within 2 hours. One sheet tray of chicken from 9:30am that did not reach 41F or below within the 6-hour total cooling window (see above chart). Potentially hazardous foods shall be cooled within 2 hours from 135F to 70F, within a total of 6-hours from 135F to 41F or less. CDI: Items discarded. EHS provided education on cooling methods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few food items holding above 41F (see above chart). Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Lettuce was portion halved and returned to temperature. Items in produce portion of walk-in cooler were moved to meat cooler until produce cooler can be repaired. Salsa inside front beer cooler moved to prep cooler.
1.5
23.
3-501.17; Priority Foundation; Container of chorizo on prep table, container of pork inside tall fridge from previous day, large container of cut lettuce without a date, and several containers of salsa with no date markings. Time/Temperature control for safety foods held on the premises for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold, or discarded with the date of preparation counting as day one. Verification Required. PIC to apply date markings to all potentially hazardous foods.
1.5
33.
3-501.15; Priority Foundation; Several pans of cooked chicken and steak cooling inside walk-in cooler in dense, thick portions. Cooling shall be accomplished by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container used to facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: Sheet pans of food were separated into thinner portions and majority reached temperature within the 6-hour cooling window. EHS provided cooling method education to PIC and staff.
0.0
47.
4-205.10; Core; Tortillas stored warm inside household cooler that is not classified for thorough sanitization. Except for toasters, mixers microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturers intended use and certified for sanitation by an American National Standards Institute accredited certification program. PIC to replace cooler with equipment meeting the above mentioned standards.
0.0
47.
4-501.11; Core; Ice encasing condenser unit inside front beer cooler being used for salsa storage. Equipment shall be maintained in a state of good repair. PIC to have ice removed from condenser.
0.0
56.
6-501.110; Core; Observed several employee items (jackets, purses, phones) stored on a single-service storage shelving unit in contact with single-service items. Lockers or other suitable facilities shall be used for the orderly storage of employee cloths and other possessions. PIC to designate space for employee storage separate from facility storage.
0.5
General Comments
Inspection lead by Peri Sellew.
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 Follow-Up: 03/18/2022
