c4-601.11 (A); Priority Foundation; Food container being stored as clean had food residue remaining on its food contact surfaces. Food contact surfaces shall be kept clean to sight and touch. CDI- Food container was taken back to be cleaned.
1.5
23.
3-501.18; Priority; Sliced deli meat was found being held on its 8th day after being cut. After being prepared or opened, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded. Deductions will be taken if this item is repeated.
0.0
41.
3-304.14; Core; Wet wiping cloth was being held in quat sanitizer at a concentration below 200ppm. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
0.5
55.
6-501.12; Core; Ceiling vent cover above the clean dish area of the dishwashing machine had dust buildup. Physical facilities shall be cleaned as frequently as necessary to keep them clean. CDI- Vent cover was cleaned during the inspection.
6-301.12; Priority Foundation; Handwashing sink by grill station did not have an accessible supply of hand towels. Handwashing sinks shall be provided with a supply of paper towels. CDI: Paper towels replaced.
3-302.11; Priority; Raw frozen chicken removed from its original packaging was observed stored over pork and seafood outside of their original packaging inside all reach-in freezer. Food shall be protected from cross contamination by storing the food based on final cook temperature. Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. CDI: Items moved.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad and chopped lettuce holding above 41F. Lettuce resting above ice bath and not fully submerged. TCS foods shall be maintained at 41F or below. CDI: Chicken salad moved to alternate cooler and lettuce anchored in ice bath.
4-601.11 (A); Priority Foundation; Minor date marking sticker residue observed on dishes stored as clean is dish pit area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
28.
7-201.11; Priority; Several chemical cleaners stored over single-use items inside large catering storage room. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-use items. CDI: All items removed and reorganized.
1.0
55.
6-501.12; Core; Floor drains in need or thorough cleaning. Physical facilities shall be frequently cleaned.
0.0
56.
6-501.110; Core; Employee phones and keys stored with facility items inside kitchen area. Lockers or other suitable facilities shall be used for employee personal item storage.
4-601.11 (A); Priority Foundation; Date marking sticker residue observed on dishes stored as clean is dish pit area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
28.
7-201.11; Priority; Several bottles of chemical cleaners stored over boxes of tea in drink service station. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service articles. CDI: Chemicals moved below food items.
1.0
43.
3-304.12; Core; Several tongs hanging with the food contact surface portion unprotected off of the oven handles on make line. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment where it is safe and protected.
0.0
48.
4-501.14; Core; Small produce sink on make-line service bar is in need of thorough cleaning. Compartments of sinks and basins used for washing and rinsing raw foods shall be frequently cleaned.
4-601.11 (A); Priority Foundation; Minor food residue and sticker residue observed on several containers stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
23.
3-501.17; Priority Foundation; Previously opened containers of milk without date markings. Time/Temperature for safety foods shall be date marked with the date of preparation or opening as day one or with the date of discard. CDI: Date markings applied.
1.5
47.
4-501.11; Core; Rust on a few storage shelving racks in dish area. Equipment shall be maintained in a state of good repair.
0.0
56.
6-403.11; Core; Several phones observed throughout the kitchen on prep surfaces. Areas designated for employees to eat and drink shall be located so that food, equipment, linens and single-service articles are protected.
2-501.11; Priority Foundation; Facilities must have a written procedure for employees to follow when addressing vomit and diarrheal events that occur in the restaurant. CDI-EHS emailed a plan to PIC.
0.0
18.
3-401.14; Priority; Chicken and burgers were par-cooked and held for an indefinite period at 115-120F. Facility does not have approved plans for par-cooking. Raw animal foods shall be immediately cooled after parcooking and held cold or frozen, and reheated to proper final cooking temperature before serving. Facilities shall have an approved par-cooking plan on file with the department and on site prior to practicing par-cooking. CDI-Burgers and chicken were heated to 165. EHS advised PIC on the rules regarding par-cooking.
1.5
48.
4-302.13; Priority Foundation; Facility has a hot water mechanical dish machine that requires an irreversible registering temperature indicator that can measure the water temperature at the utensil surface. Please obtain an irreversible registering thermometer.
0.0
49.
4-601.11(B) and (C); Core; Several lexan pans stored as clean had tape residue on the exterior. Equipment and utensils shall be maintained clean. CDI-Pans were cleaned.
0.5
56.
6-202.11; Core; It is unknown whether the unprotected light bulbs in the store room above packaged single use items are shatterproof. Light bulbs shall either be shatterproof, or covered with a protective sleeve or fixture cover. Please ascertain what type of bulbs are in these fixtures, and supply covers if needed.
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
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