3-501.16 (A)(2) and (B); Priority; Observed containers of cooked and stuffed pastas in a set of drawer coolers holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded cooked pasta holding above 45F, other pasta moved into walk-in cooler.
1.5
29.
8-103.12; Priority Foundation; Temperatures for each individual product during the reheat process was not recorded in the reheating log. If the regulatory authority grants a variance or a HACCP plan is otherwise required, the permit holder shall: maintain and provide to the regulatory authority, upon request, records that demonstrate that the following are routinely employed; procedures monitoring the critical control points, monitoring the critical control points, verification of the effectiveness of the operation/process, and necessary corrective actions if there is a failure at a critical control point. CDI - Correct temperatures were recorded in the table, provided by food employee. Ensure individual temperatures are recorded for each batch of food.
2.0
44.
4-903.11(A), (B) and (D); Core; Several plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for adequate air-drying.
0.5
54.
5-501.15; Core; One of the dumpsters is missing the sliding side doors. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. Replace dumpster without doors.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.15; Priority Foundation; Observed a food employee washing their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a service sink used for the disposal of mop water and similar waste. CDI - Spoke to PIC and had employee behavior corrected.
0.0
15.
3-304.15 (A); Priority; Observed an employee handling dirty dishes, washing soiled gloves, then handling clean dishes. If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI - Spoke to PIC and had employee behavior corrected.
1.5
16.
4-703.11; Priority; When tested during the inspection, the mechanical dishwasher could not provide utensil surface temperatures of at least 160F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water mechanical operations and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI - 3-compartment sink filled with chemical sanitizer to sanitizer utensils and dishes.
1.5
16.
4-601.11 (A); Priority Foundation; Observed several food containers with sticker pieces and food residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
0.0
29.
8-103.12; Priority Foundation; Observed food employee participating in cook-chill process not recording cooling temperature on an hourly basis, missing the 1pm temperature, as per their HACCP plan. If the regulatory authority grants a variance or a HACCP plan is otherwise required, the permit holder shall: maintain and provide to the regulatory authority, upon request, records that demonstrate that the following are routinely employed; procedures monitoring the critical control points, monitoring the critical control points, verification of the effectiveness of the operation/process, and necessary corrective actions if there is a failure at a critical control point. CDI - New temperature was taken to ensure monitoring of cooling critical control point.
1.0
44.
4-903.11(A), (B) and (D); Core; Several plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and in a self-draining position that allows air drying; and covered or inverted. CDI - Containers removed for cleaning then air drying.
0.0
54.
5-501.115; Core; Several metal shelves and some wooden pallets were stored in the dumpster enclosure. A storage area for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove these items.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; A tray of cooked pasta and a couple other TCS foods in various coolers were holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Tray of pasta was voluntarily discarded and foods in drawer coolers were closed to allow cooling.
1.5
33.
3-501.15; Priority Foundation; Recently prepared foods were cooling in deep, tightly sealed containers in the walk-in. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Separating the food in the smaller/thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer; or using other effective methods. CDI - Lids were lifted to allow for more efficient cooling.
0.5
41.
3-304.14; Core; The multi-quat sanitizer concentration in the wiping cloth bucket was tested to be less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's use label instructions. Replace sanitizer liquid for wiping cloths.
0.5
54.
5-501.115; Core; Metal shelves and a wood palette were stored in the dumpster area. A storage area for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove shelves and wood palette.
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; Several metal food containers had plastic wrapping stuck to their surfaces while stored with clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were removed for cleaning.
3.0
22.
3-501.16 (A)(2) and (B); Priority; The prepped salads in a reach-in cooler and a container of cooked pasta stored in a drawer cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved into the walk-in cooler to cool to proper temperatures. Do not over-fill the reach-in coolers for salads.
1.5
28.
7-201.11; Priority; A bucket of sanitizing liquid was stored over an open box of potatoes. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials not above the mentioned items. CDI - Potatoes were relocated.
1.0
44.
4-903.11(A), (B) and (D); Core; Several plastic containers were stacked together while wet, not allowing for air-drying. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.
0.5
55.
6-501.12; Core; Observed some food and other debris on the floor of the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor of the freezer.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; Handwashing sinks in the men's bathrooms could not provide water at least 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have sinks adjusted to provide warm enough water.
1.0
10.
5-205.11; Priority Foundation; Observed a cooling rack blocking one of the handwashing sinks in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Cooling rack moved to allow accessibility.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several plastic and metal containers with sticker residue, pieces of tape, and dried-on food debris on the surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning a the dishwashing area. Make sure containers are thoroughly cleaned before storing.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Observed some TCS foods in the reach-in cooler and the ice bath not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F that were not recently prepared, other foods moved to walk-in cooler for cooling.
1.5
33.
3-501.15; Priority Foundation; Prepped salads were placed into the reach-in cooler, tightly packed and in tightly sealed containers, not allowing for efficient heat transfer. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Separating the food in the smaller/thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer; or using other effective methods. CDI - Containers removed and placed in walk-in cooler on trays to allow for better cooling. Allow foods to cool before placing in reach-in cooler, do not overfill.
0.5
44.
4-901.11; Core; Observed many plastic and metal containers stacked together while wet in storage. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. CDI - Containers separated for adequate air drying. Make sure containers are dry before storing.
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
5-202.12; Core; Men's bathroom sinks were not providing water of at least 100F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have sinks adjusted to provide warmer water.
0.0
15.
3-302.11; Priority; Observed trays of prepared, raw chicken stored above ready-to-eat desserts in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from cooked and raw ready-to-eat foods. This shall be accomplished by: Using separate equipment for each type, or arranging each type of food in equipment so that cross contamination with one another is prevented. CDI - Foods were rearranged in the walk-in cooler, PIC voluntarily discarded desserts stored below raw chicken.
1.5
16.
4-601.11 (A); Priority Foundation; Observed several plastic containers with sticker residue and tape pieces left on their surfaces, stored away with other clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and moved to 3-compartment sink for cleaning. Make sure all sticker and tape residues are removed before storing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS food in various coolers were over 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods 45F and below were moved into the walk-in cooler for cooling, PIC voluntarily discarded foods over 45F. Make sure TCS foods in ice bath are fully submerged in the ice.
1.5
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; Observed multiple metal and plastic containers with food residue on surfaces, as well as tape and sticky residues on metal lids. Equipment food-contact surfaces and utensil shall be clean to sight and touch. CDI - Containers and lids moved into dishwashing area for cleaning.
1.5
44.
4-901.11; Core; Multiple metal containers 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 - Containers separated for proper air-drying and draining.
0.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine but no testing devices for this machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI - Educated PIC on new Food Code requirement, acquire thermal test strips or high-temp dishwasher tester by next inspection.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
