3-501.16 (A)(2) and (B); Priority; Noted several time/temperature control food items reading above 41 F in the front end prep cooler. Further investigation determined the ambient air for noted prep cooler was 48 F. Also noted gaskets on the prep cooler were not fit to frame and allowing cold air to escape from unit. Technician contacted, ambient air adjusted on unit and food items were iced down/transferred to another cooler unit.
1.5
44.
4-901.11; Core; Noted metal containers stacked while still wet. Cross stack dishes of separate them to allow for adequate air drying prior to stacking them.
0.0
47.
4-501.11; Core; Noted gaskets on front-end prep cooler are not fit frame, thus allowing cold air to escape from unit. Noted front-end prep cooler not holding temperature. Unit currently reading at 48 F. Have unit assessed and repaired. Discussed replacing gaskets on unit.
0.5
55.
6-501.12; Core; Pull movable equipment (or cabinets) with wheels to clean the floor spaces underneath at the end of the day and throughout the day as needed. Noted some grime and residue build up along the hard to reach floor spaces underneath the hot hold cabinets and cook line equipment.
0.0
56.
6-403.11; Core; Found an employee open coffee cup stored on pass over window. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
0.5
General Comments
TPHC used for shelled eggs, banana pudding and pancake batter.
Observation: Raw vegetables, ready to eat foods, and various raw meats stored together without clear separation, over and above on shelving. Separate these items to ensure there is not the potential for cross contamination.
3-302.11; (A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
(c) Fruits and vegetables before they are washed; P
(d) 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.
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(a) Using separate EQUIPMENT for each type, P or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P and
(c) Preparing each type of FOOD at different times or in separate areas; P
1.5
22.
Observation: Temperature control safety food products not holding at 41F or below at prep refrigerator due to inoperation of equipment. TCS foods were removed to another refrigeration unit for corrective action.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7 C (45 F) or less. P
0.0
35.
Observation: Raw beef being left out on prep table to thaw.
3-501.13 ; -501.13 Thawing.
Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
CDI: Product wa spalced into refrigeration for thawing. Exterior still under 41F
0.5
47.
Observation: The bowls being used for salad are not an approved product.
4-101.17; Core; A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.
0.0
47.
Observation: The gaskets on the 2 dr prep ref and the 1 dr prep refrigerator poor repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
General Comments
Evaluate processes for cooked hot food products and equipment capacity. Return for query on food product. Follow-Up: 04/12/2024
4-601.11 (A); Priority Foundation; Noted sticky label residue and old food residue on plastic containers stored as being clean above the 3-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. At the breakfast bar station, observed some black organic build-up on the soda machine dispenser nozzles. CDI- container sent back to the dish pit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed a overfilled container of corn beef hash temping between 44-45 F in the reach-in cooler unit. Noted unit functioning properly. Discussed not overfilling containers of TCS items in cold storage unit. All TCS items must be maintained at 41 F or below for cold storage. CDI- items placed back in walk-in cooler for cold holding.
0.0
39.
3-307.11; Core; Noted bowls, with raw egg residue stacked above containers of diced tomato and diced peppers in the flip top cooler unit. FOOD shall be protected from contamination that may result from a factor or source of cross-contamination.
0.0
41.
3-304.14; Core; Observed wet wiping cloths laying across prep surfaces near the cookline. Keep all wet wiping cloths submerged in sanitizer solution in between use.
0.5
43.
3-304.12; Core; Observed ice scooper stored in a soiled container above the bulk ice machine. Keep all in-use utensils in a clean, dry location.
0.0
45.
4-502.13; Core; Noted used/ emptied cans used to store lard and cooking oil on the cook line. Discussed replacing cans with appropriate containers intended to multi-use storage.
0.0
49.
4-601.11(B) and (C); Core; Observed an accumulation of encrusted grease build-up on the wheels of the cook line equipment, the deep fryer back splash and exterior side of the hot hold cabinet. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Continue increasing cleaning frequency.
3-501.16(A)(1) ; Priority; Noted a container of baked spaghetti temping at 130-131 in the hot hold cabinet. Also found a container of grilled onions temping at 123 F on the make line. Ensure all TCS items are held at 135 F or above for hot hold. CDI- items reheated.
0.0
24.
3-501.19; Core; Noted a container of Egg wash and pancake mix, held on TPHC, missing a time stamp on the container. Noted items are held for 4 hours using Time as a Public Health Control. Timers or color coded stickers ma ybe used as long as product discard time is clearly identified. CDI- Volutarily discarded.
1.5
41.
3-304.14; Core; Noted chlorine sanitizer buckets are reading at 0ppm for solution concentration through out the kitchen. Chlorine sanitizer must read between 50-200ppm. CDI- Sani-buckets were remixed to 150 ppm during time of inspection.
0.5
45.
4-903.11(A) and (C); Core; Noted exposed single service spoons and utensils stored with food contact side in a upright position. Protect unpackaged single service items by storing the food contact side inverted or in a downward position to avoid the risk of contamination.
0.0
47.
4-501.11; Core; Noted the racks in the walk-in cooler are rusted out and need to be replaced. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
47.
4-501.12; Core; The cutting boards on the make line are deeply scratched and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Improvements made in detail cleaning. Observed some accumultion of grease build up on the flat top grill knobs, wheels of the cook line equipment and the deep fryer back splash. Continue increasing cleaning frequency.
5-202.12; Core; The hot water faucet handle on the handwashing sink located near the chemical dishmachine has been removed and longer functioning. Noted handsink is currently only dispensing cold water. Person in charge has placed a work order for noted handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted overfilled container of turkey sausage crumble and corn beef were temping between 43-44 F in the prep cooler located near the Cook's Station. Ensure all food items are held at 41 F or below. CDI- items transferred to walk in cooler to cool down.
0.0
24.
3-501.19; Noted a container of Egg wash and pancake mix, held on TPHC, missing a time stamp on the container. Noted items are held for 4 hours using Time as a Public Health Control. Timers or color coded stickers ma ybe used as long as product discard time is clearly identified. CDI- Volutarily discarded.
1.5
40.
2-303.11; Core; Observed one food employee donning several bracelets during time of inspection. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Food employee removed jewelry
0.0
41.
3-304.14; Core; Noted chlorine sanitizer buckets are reading at 0ppm for solution concentration. Chlorine sanitizer must read between 50-200ppm. CDI- Sani-buckets were remixed to 50 ppm during time of inspection.
0.5
45.
4-903.11(A) and (C); Core; Noted a box of single service styrofoam cups stored on the floor near the rear of the hallway entrance. Ensure all cups are stored at least 6 inches off the floor in a clean dry location.
0.0
49.
4-602.13; Core; Observed encrusted grease residue on side surfaces of the deep fryer unit and cook line equipment during time of inspection. Also noted some accumulation of grease build up on the hood baffles located above the cook line equipment. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Observed an accumulation of grime build up on the floor spaces underneath the cook line equipment and make line equipment. Discussed pulling out equipment at the end of the night to clean the hard to reach floor spaces through the prep area.
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
5-205.11; Priority Foundation; Observed food employee fill water in tall pot in one of the prep area handwashing sinks. 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- pot removed.
0.0
20.
3-501.14; Priority; Found a deep plastic container of chicken pastry temping at 50 F in the walk in cooler unit. Noted food items was prepped and cooked the night prior. Further investigation determined chicken pastry may not have been properly cooled down the night prior. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from (135ºF) to (70F); then from (70F) to (41F) within 4 hours: Within a total of 6 hours from (135ºF) to (41F) or less. CDI- instructed PIC to discard noted food item.
1.5
33.
3-501.15; Priority Foundation; Found a pan of salmon patty mix cooling in the slide out cooler drawer. Also noted a deep plastic container of chicken pastry mix cooling in the walk in cooler unit. Ensure TCS items are cooled using appropriate equipment that can cool foods rapidly (i.e walk in cooler or freezer unit). Also divide out food items into smaller portion and vent items during the cooling process. CDI- chicken pastry discarded and salmon patty transferred to the walk in cooler unit to cool down.
0.5
43.
3-304.12; Core; Observed ice scoopers stored directly on top of the bulk ice machine as oppose to being placed inside/on a clean container or surface. Ensure all utensils are stored in a clean dry location in between use.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean serving spoons being stored inside a soil bus tub on the utensil rack near the chemical dish machine unit. Utensils shall be stored in a clean dry place where contamination cannot occur. This tub was sent to back to dishm machine for recleaning.
0.5
44.
4-901.11; Core; Observed multiple serving containers were stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
0.0
47.
4-501.11; Core; The racks in the walk in cooler unit are beginning to show signs of rust. Discussed replacing or repainting noted racks.
0.0
49.
4-602.13; Core; Observed encrusted grease residue on side surfaces of the deep fryer unit and cook line equipment during time of inspection. Also noted some accumulation of grease build up on the hood baffles located above the cook line equipment. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Observed an accumulation of grime build up on the floor spaces underneath the cook line equipment, bulk ice machine and make line equipment. Also noted residue build up on the floor spaces below the chemical dish machine unit and dry ingredient storage racks in the dry storage room. Discussed pulling out equipment at the end of the night to clean the hard to reach floor spaces through the prep area.
4-601.11 (A); Priority Foundation; many pans stored clean in the dish area had debris in and on them, the can opener blade had a large amount of debris on it, many pans stacked wet on the clean shelves. Food contact surfaces shall be clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. P The pans were sent to the dish pit for cleaning.
3.0
41.
3-304.14; Core; two buckets were reading less than 200 ppm for chlorine sanitizer. Wiping cloths shall be held in a sanitizer at 50-100 ppm for chlorine sanitizer. The bucket were remade to 50-100 ppm for chlorine sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; one tub of utensils on the shelf had debris in the bottom of it. Utensils shall be stored in a clean dry place where contamination cannot occur. This tub was sent to the dish pit.
0.5
45.
4-502.13; Core; on the cart holding plastic ware and lids there was dust and debris in the bottom of it. Single service articles shall be stored in a clean dry place where contamination can not occur. This cart was cleaned.
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
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean up plan. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. REHS gave a written copy to the manager.
0.0
6.
2-401.11; Core; Employee drinks on prep surfaces next to food, clean equipment and single service articles. Employees drinks shall be stored in designated areas where the contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. The above drinks were moved away from these areas or voluntarily discarded.
0.5
15.
3-302.11; Priority; Opened container of raw sausage stored above bagged ice in the walk-in freezer. Store all food according to final cook temperatures in walk-in coolers and in freezers once opened. The above food was rearranged.
0.0
16.
4-501.114; Priority; The sanitizing vat at the 3 compartment sink has less than 50ppm of chlorine. Sanitizer shall be mixed to the manufacturer's instructions(50-200ppm for chlorine). The sanitizer was remixed to the proper concentration.
1.5
16.
4-601.11 (A); Priority Foundation; The slicer, some lids and a few pans have build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. The slicer was cleaned and sanitized. The lids and some pans were taken back to the dishwashing area to be washed, rinsed and sanitized.
0.0
24.
3-501.19; Priority Foundation; Egg wash is 51F and pancake batter is 51F on ice in the prep area that has been not time stamped. Once removing TCS food from 41F or below time stamp it, for up to 4 hours and then discard. The above food items were voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Cooling salmon in the grill drawer refrigeration unit. Cool TCS food in rapid cooling equipment(walk-in cooler or walk-in freezer), loosely covered or uncovered, in an ice bath, use an ice wand, thin portions(no greater than 4 inches thick), ice as ingredient or use other effective means. The salmon was moved to the walk-in cooler to cool.
0.5
40.
2-303.11; Core; Food employees are wearing bracelets and watches. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Two wiping cloth buckets have less than 50ppm of chlorine. Wiping cloths shall be held in sanitizer solution mixed to the manufacturer's specified concentration. The above sanitizer solution was remixed to the proper concentration.
0.5
44.
4-901.11; Core; Several pans and bowls are stacked wet. Air dry before stacking or cross stack them. The above items were rearranged.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean utensils stored in a container that has food debris. Utensils shall be stored in a clean dry location. Utensils shall be stored where they are not exposed to splash, dust or other contamination. The utensils and container were taken back to the dishwashing area to be washed, rinsed and sanitized.
0.0
49.
4-602.13; Core; The hood, inside the ovens, bun warmer, sides of the grill, sides of fryers have build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
0.5
54.
5-501.115; Core; Missing a lid on the cardboard dumpster. A lid is coming off the rod of the garbage dumpster. Refuse receptacles shall be in good repair.
0.0
55.
6-501.12; Core; Floors throughout the prep area, dishwashing area and bar have build up. A wall behind the dry storage area has build up. Physical facilities shall be cleaned as often as necessary to keep them clean. This is a repeat item.
0.5
56.
6-501.14; Core; Ceiling vent in the dishwashing area has build up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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 signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; Facility does not have written procedures for employees to follow to responding to vomiting or diarrheal events. Provide written procedures for employees to follow for vomiting or diarrheal events. Written procedures were emailed to manager.
0.0
10.
5-202.12; Core; Hand sink by the main cook line is 86F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
21.
3-501.16(A)(1) ; Priority; Hamburger steak is 128 and sausage is 126F in the hot holding cabinet. Keep all time/temperature control for safety(TCS) food at or above 135F when held hot. The above food was reheated during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Catfish is 48F on top of ice in the prep area. Keep all TCS food at or below 41F when held cold. An ice bath was placed on all sides of the of the catfish container. This is a repeat item.
1.5
23.
3-501.17; Priority Foundation; Sausage and baked chicken are not date marked in the walk-in cooler. Date mark TCS food once prepared or opened when being held for 24 hours or more for up to 7 days when being held at 41F or below. The above items were date marked during the inpsection.
1.5
23.
3-501.18; Priority; Chili is date marked October 31st in the walk-in cooler. TCS food can be held for up to 7 days once opened or prepared when being held at 41F or below. The above chili was voluntarily discarded.
0.0
41.
3-304.14; Core; Two wiping cloth buckets have less than 50ppm of chlorine. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specifications. The sanitizer solution was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service silverware is store without the handles up. Store single service articles with the handle up to prevent contamination.
0.0
49.
4-602.13; Core; The sides of the fryers and inside the fryer door have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Floors have build up under the equipment at drink station and under equipment shelving in the prep area. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 signature of recipient due to COVID-19 pandemic.
*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.
talked with manager to make sure all beverage containers can be used without contaminating hands.
