3-302.11; Priority; Observed a couple containers of pasteurized eggs stored under containers of raw ground beef in the walk-in cooler. A food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food and cooked ready-to-eat food. Pasturized eggs are considered ready-to-eat foods. CDI - Containers were rearranged to prevent cross contamination.
1.5
21.
3-501.16(A)(1); Priority; A container of sauerkraut was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature food.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple containers of TCS food in the prep cooler and a box of raw bacon was holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Bacon was moved into walk-in cooler and prep top lid was closed to cool foods. Do not leave prep top lid open for extended periods of time.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Several sliced cheeses in one of the drawer coolers were holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature cheese.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed some containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup on the gaskets of the coolers and on the interiors of the drawer coolers of the prep unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment more frequently.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-205.11; Priority Foundation; Observed a food employee dumping water into a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to manager about employee behavior to prevent continuation.
1.0
40.
2-402.11; Core; Observed a food employee preparing French fries without wearing a hair restraint. Food employee shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens, etc. CDI - Employee donned hair net.
0.5
41.
3-304.14; Core; Observed several wet wiping cloths stored on countertops and on the edge of the 3-compartment sink. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at adequate concentrations. CDI - Wet wiping cloths removed.
0.0
49.
4-601.11(B) and (C); Core; Observed some food debris buildup inside the drawer sections of several coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean drawer coolers.
0.0
General Comments
Sanitation score card was partially obscured due to storage of bread buns, do not block sanitation score card. If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16(A)(1); Priority; A container of sauerkraut in a hot holding unit was holding below 135F. TCS(time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Container was removed for reheating.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several containers of sliced tomatoes were holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Tomatoes were moved into the walk-in cooler for cooling.
1.5
47.
4-501.11; Core; A couple gaskets on the drawer coolers were ripped. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets on these coolers.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-203.12; Priority Foundation; The ambient air thermometer on the griddle drawer cooler was showing an air temperature of 49F, but foods were holding at 41F or below. Ambient air temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3F in the intended range of use. CDI - Thermometer temperature probe is going to be used to frequently check the temperatures of food. Call a repair technician to fix the inaccurate air thermometer.
0.5
49.
4-601.11(B) and (C); Core; Observed food debris buildup inside the reach-in freezer for french fries. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of freezer.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-603.11; Priority Foundation; Unpasteurized shell eggs are offered cooked-to-order but do not have consumer advisory with disclosure and reminder on the menu. If a raw animal food such as beef, eggs, fish, etc. is served or sold raw, undercooked, or without being processed to eliminate pathogens, either in ready-to-eat form or as in ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk or consuming such foods by way of a disclosure and reminder using brochures, deli case menu advisories, label statements, table tents, placards, or other effective written means. CDI - Spoke to PIC and eggs will not be served undercooked unless consumer advisory is provided.
0.5
41.
3-304.14; Core; Damp wiping cloths were stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer at adequate concentrations. Store wiping cloths in sanitizer buckets when not in use.
0.5
49.
4-601.11(B) and (C); Core; Observed dust and grease buildup on the hood vents above the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean hood vents.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Person in charge did not demonstrate enough knowledge about proper reporting, exclusion, or restriction of food employees who have shown symptoms/diagnosed foodborne illnesses. The person in charge shall demonstrate knowledge by: Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction or food employees. CDI - Provided education and emailed PIC information on proper exclusion and restriction of food employees.
0.0
10.
5-205.11; Priority Foundation; A plastic container was placed inside one of the front handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI - Container removed from sink.
1.0
38.
6-501.111; Core; Observed a few fruit flies in kitchen. The premises shall be maintained free of insects, rodents, and other pests. Reach out to pest control to remove fruit flies.
0.0
41.
3-304.14; Core; Wiping cloths were stored in a QUAT sanitizing liquid that was at a concentration less than 200ppm. Cloths in-use for wiping counters and equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified in the Food Code and manufacturer's use directions. Manufacturer directions specify a minimum of 200ppm for the type of sanitizer liquid used. Refresh sanitizer buckets more frequently.
0.0
49.
4-601.11(B) and (C); Core; Grease buildup seen on hood vents and food debris buildup in cooler gaskets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently to prevent buildup.
0.5
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
5-205.11; Priority Foundation; Observed glassware stored in a handwashing sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI - Glasses were removed from sink basin.
1.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup inside the freezer drawers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these freezer drawers.
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
3-101.11; Priority; Package of onions in walk-in cooler was observed with visible mold on surfaces. Food shall be safe, unadulterated, and honestly presented. CDI - PIC voluntarily discarded moldy onions.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Educated PIC on new Food Code requirement and emailed guidance and documentation to follow. Have available for next inspections
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup inside fry freezer, dust buildup on the fry hot holding unit, and grease buildup on the hood above fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently, cleaning of greasy hood has been ordered.
1.0
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
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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.
