3-304.12; Core; [Repeat] All except one dipper wells and container on counter with utensils inside were filled with standing room temperature water...During pauses in preparation, utensils shall be stored on clean, dry surface OR in food with handles extending out of food OR in hot water maintained at 135F or above at all times OR in running water dipper well (water must be running and flowing into overflow)...Store scoops, spoons, etc. as stated above. Utensils stored on dry, clean surface and used with TCS* foods shall be washed, rinsed and sanitized at least once every 4 hours.
1.0
44.
4-904.11; Core; [Repeat] Observed some food utensils (tasting spoons) stored with food contact sides up and unprotected...Cleaned and sanitized utensils shall be stored so contamination of food contact surfaces is prevented...Store utensils with handles up.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
15.
3-302.11; Priority - In refrigerator, a few dozen raw shell eggs were stored on shelf above ready-to-eat foods...Foods shall be stored to according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing eggs.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Cut lettuce in water was 54F (water added recently, according to PIC)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by adding ice to lettuce and water.
0.0
28.
7-102.11; Priority Foundation - Green bucket with wiping cloth sanitizer was labeled as "detergent". Spray bottle with liquid inside was not labeled, and spray bottle labeled "Windex" had yellow liquid inside (Windex is usually blue in color)...Chemicals and sanitizers shall be labeled with common name of materials inside...CDI by labeling sanitizer bucket and discarding liquids from bottles.
1.0
28.
7-201.11; Priority - Spray bottle with chemical inside was hanging near containers of food, and spray bottle of stainless steel cleaner was stored with foods in dry storage...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing items above.
0.0
28.
7-207.11; Priority - Observed container of allergy medication (pills) on top of microwave oven...Employees' medications shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing allergy medication.
0.0
38.
6-202.15; Core - Exterior back door was not self-closing...Outer openings shall be protected from entry of insects and rodents by solid, self-closing and tight-fitting doors...Provide self-closing device for rear door.
0.0
43.
3-304.12; Core - All dipper wells and container on counter with utensils inside were filled with standing room temperature water...During pauses in preparation, utensils shall be stored on clean, dry surface OR in food with handles extending out of food OR in hot water maintained at 135F or above at all times OR in running water dipper well (water must be running and flowing into overflow)...Store scoops, spoons, etc. as stated above. Utensils stored on dry, clean surface and used with TCS* foods shall be washed, rinsed and sanitized at least once every 4 hours.
1.0
44.
4-904.11; Core - Observed some food utensils (scoops, spoons, etc.) stored with food contact sides up and unprotected...Cleaned and sanitized utensils shall be stored so contamination of food contact surfaces is prevented...Store utensils with handles up.
0.0
47.
4-205.10; Core - Domestic Waring waffle maker in kitchen had "for household use only" on manufacturer label...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSED: Facility is permitted as a restaurant, so bathroom by back entrance must be available for use by customers upon request...Made name change today--owner still the same.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection.
1.5
28.
7-204.11; Priority - Quaternary ammonium sanitizer in wiping cloth bucket was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements in 40 CFR 180.940 and not exceed concentration levels...CDI by discarding liquid and filling container with proper sanitizer concentration.
1.0
33.
3-501.15; Priority Foundation - Large enclosed bag of cut cabbage (15 inch diameter) cooled only one degree in 37 minutes...To cool TCS* foods from room temperature preparation, use shallow containers (2-4 inch food depth), add ice as ingredient, loosely cover or completely uncover cooling food if there's no overhead contamination...CDI by changing cooling method for faster cooling. NOTE: Cut watermelon, cantaloupe, tomatoes, lettuce and cabbage shall cool from room temperature (around 70F) to 41F or less within 4 hours. Use calibrated thermometer to check for proper cooling.
0.5
33.
4-301.11; Priority Foundation - Three-door see-through refrigerator was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Lower temperature of refrigerator or provide maintenance/repair to maintain TCS* foods at 41F or less.
0.0
36.
4-302.12; Priority Foundation - No thermometer was available to check food temperatures...A metal stemmed food thermometer with suitable small-diameter probe (to check thin masses like bite-sized fruit) shall be provided to check food temperatures...Provide required thermometer that is accurate to plus or minus 2 degrees F...Not corrected during inspection.
0.5
37.
3-302.12; Core - Some containers of dry foods, food colorings, other liquids in bottles were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with common name of food...Properly label food containers to denote contents.
0.0
38.
6-202.15; Core - Exterior back door was not self-closing...Outer openings shall be protected from entry of insects and rodents by solid, self-closing and tight-fitting doors...Provide self-closing device for rear door.
0.0
41.
3-304.14; Core - Observed wiping cloths in bucket of soapy water, and one wiping cloth in bucket of vinegar. One sanitizing cloth bucket was on floor...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be kept above the floor...Store moist/soiled wiping cloths as stated above--NOT in soapy water or vinegar. Keep sanitizer buckets off the floor but below and away from food and clean equipment/utensils.
0.5
43.
3-304.12; Core - Dipper wells were filled with standing room temperature water. A few cups without handles were stored in dry foods...During pauses in preparation, utensils shall be stored on clean, dry surface OR in food with handles extending out of food OR in hot water maintained at 135F or above at all times OR in running water dipper well...CDI by turning on running water at dipper wells and removing cups from dry foods.
0.5
45.
4-904.11; Core - Many stacks of disposable cups were not protected...Single service disposable food/beverage containers shall be handled and dispensed so contamination of food and lip-contact surfaces is prevented...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-205.10; Core - Many pieces of equipment were not approved and/or stated they were for household use only: Cuisinart food processor, two Nutribullet blenders, Vitamix blender that was marked for household use, Crockpot slow cooker, table mounted can opener...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.
0.5
47.
4-501.11; Core - Door gaskets on see-thru 3dr refrigerator were torn...Food service equipment shall be kept in good repair and equipment components such as doors, seals and hinges shall be kept intact and tight...Replace damaged door gaskets.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on 7/31/2023 to evaluate completion of Items #22 and #33 (4-301.11), and #36 on this report.
2-102.12 (A); Core; There was not a CFPM on site. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have employees that are managing the store certified in food protection management.
1.0
23.
3-501.17; Priority Foundation; A gallon of milk in the prep cooler, cut watermelon in the front reach-in cooler, and a container of arroz con leche in the rear reach-in cooler were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Employees were not aware of the need to date these items and were educated.
0.0
28.
7-207.11; Priority; A bottle of Advil and two bottles of rubbing alcohol were stored on a shelf above a closed ice cream freezer in the prep room. Medicines for employee use shall be located to prevent the contamination of food, equipment, clean utensils, and single-service articles. CDI: Medications relocated.
1.0
43.
3-304.12; Core; The dipper wells are filled with standing, hot water that measured 93-95F...During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) or is flowing with enough strength to drain loose particles...Repair the flowing water lines or maintain the water at a minimum of 135F.
0.0
47.
4-501.11; Core; The gaskets of the large three door reach-in cooler are torn/falling apart. Equipment shall be maintained in good repair. Replace these gaskets.
0.5
General Comments
Report e-mailed to azucenamoralesc@yahoo.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 No signature captured. Report discussed with owner over the phone.
3-501.16 (A)(2) and (B); Priority; Various TCS foods in the flip-top prep cooler and the three door reach-in cooler measured above 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Foods were cut earlier in the day but were cooling in the top of the flip-top cooler. Foods relocated. The large reach-in is holding an ambient temp of 42-44. PIC is going to have the unit serviced. Educated on cooling foods and correct holding temperatures.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of slightly diluted bleach was hanging in the two comp sink and unlabeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle was labeled.
0.0
47.
4-501.11; Core; The long freezer in the hallway has parts on the bottom are beginning to peel/rust and is in contact with the ice cream containers. The gaskets of the large three door reach-in cooler are torn. Equipment shall be maintained in good repair. Line this shelf with an easily cleanable barrier. Replace these gaskets.
0.0
48.
4-302.14; Priority Foundation; The quat test strips were water damaged/discolored and the PIC could not locate the extra. A test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided. VR: EHS will verify by 2022.06.24 that strips are available.
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 Report, vomit cleanup plan, and employee health policy e-mailed/printed to/for PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 06/24/2022
