4-302.12; Priority Foundation; Missing a thermometer in the grill refrigeration unit. Thermometers shall be readily accessible in refrigeration units. A follow-up will be conducted by September 15th.
0.5
38.
6-501.111; Core; Live roach on the dish washer. The premised shall be maintained free of insects. Eliminate the presence of pests by routinely inspecting shipments of food supplies, routinely inspect evidence of pests, use trapping device, eliminate harborage conditions and use other effective means.
7-204.11 ; Priority; Chlorine sanitizer is over 200ppm of chlorine in the spray bottles. Sanitizer shall be mixed to the manufacturer's tolerance range (50-200ppm for chlorine). The sanitizer was remixed to the correct concentration.
1.0
44.
4-901.11; Core; Pans and utensils are being towel dried. Utensils and pans may not be cloth dried. Air dry only.
0.5
53.
5-501.17; Core; No closed trash container in the Women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. This is a repeat item.
3-501.16 (A)(2) and (B); Priority; Container of chicken tinga and sliced tomato were temping between 44-46 F in the side prep cooler. Ambient air for noted prep cooler was 43 F. Keep all TCS items at 41 F or below for cold holding. CDI- Ambient air adjusted on prep cooler. EHS instructed PIC to transer food items to the reach in cooler.
1.5
28.
7-204.11 ; Priority; AT the 3 compartment sink, noted Quaternary Ammonium sanitizer was reading above 400 ppm (test strips begin turning blue). Maintain Quaternary Ammonium sanitizer solution between 200-400 ppm at all times. CDI- Sanitizer remixed to 400 ppm.
0.0
39.
3-303.12; Core; Containers of raw tilapia were stored in direct contact with undrained ice. Unpackaged food may not come in direct contact with undrained ice. Storage or Display of Food in Contact with Water or Ice
0.0
42.
3-302.15; Core; Noted cut avocadoes in the work top cooler with stickers on the skin. Thoroughly wash fruits and vegetables prior to use.
0.0
45.
4-903.11(A) and (C); Core; Noted multiple boxes of plastic cups being stored on the floor in the outside container unit. Single-service containers must be stored in a clean, dry location and at least 6 inches off the floor to avoid the risk of contamination.
0.5
48.
4-203.13; Core; The pressure gauge for the high temp dish machine is not functioning. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to ? ±14 kilopascals (? ±2 pounds per square inch) in the range indicated on the manufacturer’s data plate.
0.0
51.
5-205.15; Core; The faucet handle on the 3 compartment sink is broken. Staff currently using the spray hose nozzle to fill 3 compartment sink. Repair main faucet handle at 3 compartment sink.
0.0
53.
5-501.17; Core; Add a closed trash container to the Women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
2-102.11 (C) (2), (3) and (17); Priority Foundation; PIC did not have knowledge of when illnesses must be reported to the health department. EHS provided reporting/restriction/reinstatement guidance materials.
0.0
8.
2-301.14; Priority; Very little handwashing observed during inspection. Employees observed changing tasks without washing hands. Must wash hands at changes in task, such as moving from working with soiled dishes to clean dishes or working in the dish area to working on the cook line. CDI-EHS provided handwashing guidance materials for PIC to work with employees on handwashing requirements.
2.0
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean still has debris/soil on it. Food contact surfaces shall be clean to sight and touch. CDI-PIC will ensure slicer is cleaned and sanitized properly before it is used again.
1.5
19.
3-403.11; Priority; Pork, beef and rice were being reheated on the steam table and had not reached 165F after more than 2 hours. All reheated foods must reach 165F within two hours. CDI-product was discarded and PIC discussed reheating options with the employees.
1.5
21.
3-501.16(A)(1) ; Priority; Beef double panned on steam table was at less than 135F. Product may have been reheated improperly or may not be holding temperature due to the double panning. Product was reheated and double pan was removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pupusa cooler and dessert coolers were not holding foods at 41F or below, as required. Pepusas contain cooked beans and dessert cooler holds flan, these products must be held at 41F or below. Cold holding violations from previous inspection were in compliance today so only half points taken. CDI-both coolers were adjusted down and temperatures dropped prior to the end of inspection.
1.5
23.
3-501.18; Priority; Shrimp and ham were not date marked in drawer cooler. All ready to eat, potentially hazardous foods must be date marked and held for no more than seven days. CDI-dates were added.
1.5
33.
3-501.15; Priority Foundation; Pico de Gallo cooling in a large, tightly covered container did not drop temperature in 1.5 hours (43F). All foods must cool to 41F within four hours of room temperature preparation. CDI-product was separated into smaller containers to cool.
0.5
38.
6-501.111; A few flies observed in facility. Increase pest control measures. Core;
0.0
39.
3-303.12; Core; Shrimp is being stored in undrained ice. May only store raw vegetables, fruit and tofu in undrained ice or water. CDI-shrimp was drained.
0.0
51.
5-203.14; Priority; New water line installed and two hoses were hooked up to it. This line does not have backflow prevention on it and hose spray nozzles were being stored inside sink bays, creating a cross connection. Install backflow prevention device as a long term solution. Until backflow prevention is installed hoses will not be stored in sink bays.
0.0
General Comments
Facility has removed handwashing sink from the cook line. It is a condition of the permit that equipment changes, such as removal of sink, must be approved. Re-install handwashing sink.
3-501.16 (A)(2) and (B); Priority; Observed a tightly packed container of shredded lettuce was temping between 44-45 F in work top cooler. Also noted a container of sliced hot dogs temping in between 43-44 F in the cooler drawer unit. Further investigation determined the cooler drawer had been left slightly opened during an earlier lunch rush and allowed cold air to escape from unit. All TCS items must be held at 41F or below for cold storage. CDI- Lettuce replace in work top unit and cooler drawer pushed back in place.
1.5
33.
3-501.15; Priority Foundation; Observed a container of cooked pork cooling in a deep container in the walk in cooler. Noted initial temp of cooked pork was between 135-134 F. Also noted a tightly covered container of rice cooling in the two-door sandwich top cooler. Noted rice was temping at 46 F. Person in charged stated noted rice was cooked approximately 2 hours prior to inspection. Food shall cooled in rapid cooling equipment un covered or loosely covered. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered rice and the deep container of cooked pork was transferred into shallow pans for rapid cooling.
0.5
54.
5-501.113; Core; Noted top lid left opened on outside dumpster unit. Discussed keeping dumpster lid closed in order to avoid the risk of attracting rodent and other pest.
2-301.14; Priority; An employee handled raw steak and continued to handle clean plates without washing his hands. Employees shall wash their hands hands when changing tasks to prevent cross contamination. CDI-REHS discussed with PIC when employees shall wash their hands and this employee washed his hands.
2.0
28.
7-201.11; Priority; Glade in an aerosol can and cleaners stored next to single service cups. Toxic chemicals such as cleaners shall be stored away from single service articles, food, equipment, utensils, linens and single service articles. CDI-The cleaners/aerosol can was moved away from the above areas.
1.0
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. CDI- The above wiping cloths were placed in sanitizer solution mixed to the correct concentration.
0.5
44.
4-901.11; Core; Some food container lids are stacked wet. Air dry before stacking or cross stack them.
0.0
45.
4-903.11(A) and (C); Core; Single service cups stored beneath a hand sink by the plumbing lines. Store single service articles in clean and dry location. Store single service articles where they are not exposed to splash, dust or other contamination.
3-302.11; Priority; Raw beef that is uncovered above cooked beef in the grill prep refrigeration unit. Raw chicken stored above bread in the upright refrigeration unit. Store all food according to final cook temperatures in refrigeration units. The above food was re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tilapia is 62F in the prep sink. Keep all TCS food at or below 41F when held cold. The tilapia was placed in the walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; Carnitas that is being held for more than 24 hours in the walk-in cooler is not date marked. Date mark TCS food for up to 7 days when it is being held at 41F or below then discard. The above carnitas were date marked once REHS spoke with PIC.
0.0
23.
3-501.18; Priority; Cabeza is dated October 15th in the walk-in cooler. Date mark TCS food once opened or prepared for up to 7 days at 41F or below then discard. The cabeza was voluntarily discarded.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm at the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed within the tolerance range(200-400ppm for quaternary ammonium). The sanitizer was remixed to the correct concentration. A follow-up will be conducted by REHS to verify sanitizer dispenser is calibrated by November 6th.
1.0
39.
3-305.11; Core; Several containers and pans of food are uncovered in the refrigeration units. Protect food by storing food where it is not exposed to splash, dust, or other contamination. Store food in a clean and dry location. The food was covered during the inspection.
1.0
44.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack them. The food containers were rearranged.
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: 11/06/2022
