3-501.16(A)(1) ; Priority; Beef with Onions held on the table 94 degrees F. Chicken on the bone 76 degrees F. Both foods are cooked each day and held with no temperature control. Recommend cooking beef to 155F and cooking chicken to 165F, then holding in the steam table and maintaining temperature above 135F. As an alternative to holding the food above 135F, we discussed Time as a Public Health Control that allows cooking the food, labeling for four hours and discarding remaining beef and chicken at the end of the 4 hours. Written Procedures are required that specify each food that will be held on "Time". Procedures were written today that can be expanded upon if time holding will be implemented. Otherwise, when been falls below 135F, reheat to 165F and hold above 135F. Use your thermometer to monitor food temperature if time holding is not the official method.
1.5
55.
6-501.12; Core; Ceiling Vents in the kitchen need cleaning.
4-501.11; Core; The gasket on the reach in cooler in the cooking area is torn and coming loose. Equipment shall be in good repair. Replace or repair the gasket.
3-302.11; Priority; Opened and repackaged raw meat was stored next to and above cooked ready to eat foods in the reach in freezer. Raw animal foods shall be stored so they cannot contaminate ready to eat foods. CDI-Meats were rearranged. Storage chart was provided and discussed with PIC.
1.5
55.
6-501.12; Core; The wall behind the prep table had some food splash. Walls shall be maintained clean. Increase frequency of cleaning of walls.
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
2-102.12 (A); Core; The person in charge was not a certified food protection manager. who has passed an ANSI-accredited food protection manager course, on site during all hours of food preparation and service. Please send employees to an ANSI-accredited food protection course to avoid this violation. This is a list of accredited courses: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
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 required due to COVID-19 precautions.
2-102.12 (A); Core; PIC was not a certified food protection manager. At least one employee with managerial duties shall be a certified food protection manager from an ANSI-accredited course, and be on site during all hours of food preparation and service. Please attend an ANSI-accredited course to avoid loosing points on this violation.
1.0
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 required due to COVID-19 precautions.
2-102.12 (A); Core; There was no certified food protection manager on duty. There shall be at least one employee with managerial duties, who has passed an ANSI-accredited food protection manager course, on site during all hours of food preparation and service. Please send employees to an ANSI-accredited food protection course to avoid this violation.
1.0
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC.
0.0
16.
Note: The dish washer was not in use during inspection, but did not have any measurable concentration of chlorine sanitizing solution. Please have the dish machine serviced to ensure that 50-200 ppm chlorine solution is available for sanitizing utensils and equipment. The facility is currently sanitizing in the 3-compartment sink, which had 100ppm.
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
*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.
Contact phone number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
*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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
*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.
Verification required for Item #23 (consumer advisory) on this report. By December 18, 2015, send the corrected consumer advisory on menu to Lucy.Schrum@wakegov.com HANDWASHING DISCUSSION: Remember that hands must be washed after removing contaminated gloves, after handling soiled customer dishes and utensils, etc. Follow-Up: 12/18/2015
