3-302.11; Priority; Observed a container of raw, unpasteurized, whisked eggs stored above raw vegetables in a refrigerator. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruit and vegetables, and cooked ready-to-eat food. CDI - Raw eggs moved to a lower shelf.
1.5
21.
3-501.16(A)(1); Priority; Observed several containers of white rice and a container of shredded chicken holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of chopped lettuce in the front cold line had portions that were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded lettuce. Large improvement from previous inspection, full points not taken.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed a potato slicer with food debris on cutting blades and several food containers with food debris on the surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and slicer removed for cleaning.
3.0
22.
3-501.16 (A)(2) and (B); Priority; All of the TCS foods in the walk-in cooler as well as a couple food items on the salad bar and in the prep cooler were holding above 41F while not actively cooling. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F, other foods moved to walk-in cooler and ice was added to help with cooling.
3.0
33.
4-301.11; Priority Foundation; The walk-in cooler does not appear to be able to hold all the TCS foods inside the unit at 41F or below, especially during high traffic times, leading to a greatly decreased capacity to hold cold foods. Equipment for cooling/heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Address potential issue with walk-in cooler to ensure that foods are held at safe temperatures even during high traffic times, follow-up by 2/05/2024.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers removed for cleaning and separating for air drying.
0.0
54.
5-501.114; Core; The drain plug is missing on the dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug before next inspection.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 02/05/2024
4-601.11 (A); Priority Foundation; A potato slicer had dried-on food debris on the slicing surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed and placed at the 3-compartment sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few TCS foods in the drawer cooler and the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved to walk-in cooler for cooling, PIC will leave door closed to assist the walk-in in cooling foods. REHS recommends not removing the entire food container from the walk-in, that only foods needed for prep units should be removed to prevent the whole container from warming.
1.5
33.
3-501.15; Priority Foundation; After being cooked, some scrambled eggs were placed directly in the drawer cooler, leading to inefficient cooling. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: using rapid cooling equipment; using containers that facilitate heat transfer; placing the food in shallow pans; separating the food into smaller/thinner portions; or other effective methods. CDI - Eggs moved into the walk-in cooler. Cooked foods should be placed in rapid cooling equipment and reach 41F or less before being placed in the prep units.
0.5
47.
4-501.11; Core; The gaskets on one of the warmers are warped and starting to tear. Equipment components such as doors, seals, hinges, fasteners, etc. shall be kept intact, tight, and adjusted to manufacturer's specifications. Replace damaged gaskets.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Multiple metal food containers had sticker residues on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers moved to 3-compartment sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in the prep cooler beside the fryers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, or cooling/reheating. CDI - PIC voluntarily discarded foods over 45F, other foods moved to walk-in cooler. Do not store foods in this prep cooler until temperature issue is addressed.
3.0
39.
3-305.11; Core; A bag of rice was stored on the floor. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash/dust/other contamination; and at least 6 inches above the floor. CDI - Bag of rice moved onto storage shelving.
0.0
43.
3-304.12; Core; Food scoops were stored in dirty water at room temperature. During pauses in food prep or dispensing, if placed in water, food prep and dispensing utensils shall be stored: In running water of sufficient velocity to flush particulates to the drain, if used with moist food; or in a container of water if the water is maintained at a temperature of at least 135F. CDI - Dirty water discarded and replaced with clean water, placed onto stove to maintain hot.
0.5
45.
4-903.11(A) and (C); Core; A couple paper food containers were stored with their food sides facing upwards. Single-service and single-use articles shall be stored: Where they are not exposed to splash/dust/or other contamination. CDI - Containers flipped to protect food side from potential contamination.
0.0
56.
6-403.11; Core; A package of employee food stored in a warmer above establishment foods. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service/single-use articles are protected from contamination. CDI - Employee food removed.
0.0
General Comments
Currently this establishment is not participating in par-cooking, procedures are available on permit. If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
3-302.11; Priority; Observed containers of prepped, raw beef stored over containers of boiled eggs and vegetables in the reach-in freezer. Food shall be protected from cross contamination by separated raw animal foods during storage, preparation, holding, and display from: cooked or raw ready-to-eat foods such as fruits and vegetables. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Rearranged items in freezer.
1.5
16.
4-601.11 (A); Priority Foundation; Observed dirty scoops, lime slicer, and potato slicer stored with clean utensils and equipment. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Removed items and placed at 3-compartment sink for cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; Some rotisserie chickens in the front of house hot-holding case are holding below 135F. TCS (time/temperature control for safety) food in hot holding shall be maintained at 135F or above. CDI - PIC discarded chickens holding below proper temperatures. EHS recommends switching front hot-holding case to time control until temperature issues are fixed. Address issues with warmer and gaps in front hot-holding case.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed some TCS foods in the grill drawer coolers and the fryer prep cooler holding above 41F, see table. TCS (time/temperature control for safety) foods shall be maintained at 41F or less. CDI - TCS foods not recently prepared discarded by PIC, other foods transferred to walk-in cooler. Drawers were left partially open, make sure drawer coolers are fully closed when not in use.
3.0
44.
4-901.11; Core; Several metal food trays were stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CDI - Trays separated for air-drying.
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
4-601.11 (A); Priority Foundation; Many metal and plastic containers stored with sicker residues on their surfaces, and a couple food slicers with dried-on food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were removed and placed at the 3-compartment sink for cleaning. Thoroughly clean all containers before storing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers, including the walk-in cooler are not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. WIC does not appear to be able to hold foods at proper temperatures. Follow-up by 6/30/2022.
3.0
23.
3-501.18; Priority; A couple of prepped, ready-to-eat, TCS foods had date marking that was greater than 7 days. Food shall be discarded if it exceeds the temperature and time combination specified in the Food Code, 7 days at 41F or less with prep day being counted as day 1. CDI - PIC voluntarily discarded the foods with the incorrect date, sticker machine must be calibrated.
1.5
28.
7-102.11; Priority Foundation; A couple spray bottles for chemical degreaser did not have labels. 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. CDI - Names added to spray bottles.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of cooling foods were tightly wrapped in plastic, containers of recently prepped chicken placed into drawer cooler without cooling. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Using containers that facilitate heat transfer; Using rapid cooling equipment; Placing the food in shallow pans; Separating the food into smaller or thinner portions; adding ice as an ingredient; or other effective methods. CDI - Plastic lifted from cooling food, allowing heat transfer and containers of chicken placed in freezer for rapid cooling. Review effective cooling methods with employees.
1.0
44.
4-901.11; Core; Food containers were stacked together while wet and placed in storage. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. CDI - Containers separated and removed for cleaning. Make sure containers are fully dry before stacking.
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 Follow-Up: 06/30/2022
4-601.11 (A); Priority Foundation; Metal containers observed with sticker reside on the outside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed in dishwashing area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in cold holding were not at correct temperature, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved items into walk-in cooler, moved containers to allow flow of air over containers in WIC.
3.0
33.
3-501.15; Priority Foundation; Container of cooling, prepped raw beef tightly wrapped and cooked onions placed in drawer cooler under grill. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; using a container that facilitate heat transfer; or other effective method. CDI - Placed container of cooked onions in WIC and opened plastic wrap to allow for heat transfer.
0.5
48.
4-302.14; Priority Foundation; No test strips provided for chemical sanitizer. A test kit or other decide that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided. Acquire test strips, verification follow-up by 12/10/2021.
0.0
General Comments
No par-cooking done at this location. No PIC signature due to COVID-19. 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 by 12/10/2021 Follow-Up: 12/10/2021
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. -Please remember to follow the temperature guidelines listed on the sanitizer instructions.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
