3-501.14; Priority; Observed two full containers of grape leaf filling (cooked rice, etc.) that was left to cool overnight in walk-in cooler with temperature between (45F-46F) at the time of inspection; food did not reach 41F or below within 6 hours of cooling. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- PIC voluntarily discarded both containers of grape leaf filling during the inspection.
1.5
33.
3-501.15; Priority Foundation; Grape leaf filling found cooling overnight in large, covered food containers in the walk-in cooler. Containers of food were stacked on one another. Cooling shall be accomplished by using one or more of the following methods: Placing the food in shallow pans; separating the food into smaller or thinner portions; using a container that facilitates heat transfer; or using other effective methods. When placed in cooling equipment, food that is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period. CDI- Grape leaf filling was voluntarily discarded during the inspection and PIC was educated on proper cooling methods.
1.0
39.
3-305.11; Core; Chips and bread near front counter that are only handled by employees were stored in a food container without a lid and exposed to consumer contamination. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. CDI- Lids were placed on food containers during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed a few clean dishes that were stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. PIC stated that employees will be educated on this requirement.
0.0
56.
6-501.110; Core; Employee phone found stored on cutting board of prep unit in front make-line area. A few moments later, found another employee phone stored on equipment in the same front make-line area. Employee backpack was found stored on dry goods shelving in the back storage area across from lockers. Lockers or other suitable facilities shall be sued for the orderly storage of employee clothing and other possessions. Ensure employees keep their personal items on their person or in designated lockers. CDI- Items were relocated during the inspection.
4-501.114; Priority; The sanitizer in the mechanical dish machine was observed at 0ppm when tested. Sanitizer does not seem to be dispensing into the machine during the cycle. A chemical used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration (50-200ppm chlorine). CDI- EcoLab was contacted during the inspection and facility agrees to use the 3-compartment sink to sanitize all dishes until technician can service this unit and unit is functioning properly.
1.5
20.
3-501.14; Priority; Food prepped prior to today did not cool to 41F or below within 6 hours. Cooked eggplant from yesterday at (53F), Baba (47F) from yesterday, chicken m.k. (55F) from yesterday...In reach-in cooler, ambient air temperature fluctuating between 44F-55F and all foods in this cooler were prepped today and actively cooling. Cool TCS food from 135F to 70F within 2 hours or less and from 135F to 41F within 6 hours hours or less. CDI- Foods in walk-in cooler were voluntarily discarded during the inspection. Foods prepped this morning holding in the reach-in cooler were relocated to alternate refrigeration during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; (1)Several TCS food in the walk-in cooler holding above 41F (see the temperature chart). (2)Cut tomatoes in the reach-in cooler were taken from the walk-in cooler this morning and were holding between 45F-46F. (3)Container of falafel at the grill was being held in ice but ice was not fully encapsulating product. Top portion temped as high as 56F. TCS food shall be maintained at at 41F or less. Manager stated that the walk-in cooler was holding proper temperature last night. CDI- Refrigeration technician was called during the inspection and arrived prior to EHS leaving facility. All foods that were temperature abused in the walk-in and cut tomatoes in the prep cooler were voluntarily discarded. Ice was added around falafel mix to fully cover product. Use thermometer to check internal food temperatures throughout the day.
1.5
23.
3-501.17; Priority Foundation; In walk-in cooler, observed one container of cooked fish rice with a datemark of (5/26). Manager stated that rice was cooked and frozen on the same day and was pulled to thaw in the walk-in cooler last night. All ready to eat potentially hazardous products must be date marked if held for more than 24 hours. When food is cooked in facility and then placed in freezer to hold, it requires a date mark label containing prep date, freeze date, and thaw date to ensure food is not being held past 7 days. CDI- Food was voluntarily discarded during the inspection.
0.0
33.
3-501.15; Priority Foundation; Walk-in cooler is holding an ambient temperature between 42.8F-44.2F and not capable of cooling food to 41F or below. Reach-in cooler holding an ambient temperature of 44F-55F and actively being used to cool foods. Foods prepped yesterday did not cool within 6 hours in the walk-in cooler and were voluntarily discarded. Rapid cooling methods need to be used. CDI- Foods prepped this morning were relocated to alternate refrigeration during the inspection. Periodically verify that refrigeration units are holding correct temperatures.
1.0
39.
3-305.12; Core; Reach-in cooler has accumulated ice on the interior top portion of unit and facility has a small container to catch the melting ice. Container is not large enough to catch the lengthwise drip and water is dripping onto the food product directly below. Food may not be stored under leaking water lines, including under lines on which water has condensed, or under other sources of contamination. CDI- All food in unit was relocated to alternate refrigeration during the inspection.
1.0
41.
3-304.14; Core; One sanitizer bucket found stored under the prep sink directly on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off of the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. CDI- Sanitizer bucket was relocated during the inspection.
0.0
43.
3-304.12; Core; Small to-go soup containers were found stored in bulk food containers. During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food and the container. CDI- To-go containers were removed during the inspection. Ensure scoops with handles are stored in these containers.
0.5
49.
4-601.11(B) and (C); Core; Hood vents in both front and back kitchen observed with a buildup of unclean residue. Two fans in kitchen (one actively being used) with thick dust accumulating. PIC stated that employees remove these vents weekly and are scheduled to be cleaned today. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency to these areas.
1.0
General Comments
**Additional Temperatures: Raw beef (34F)/pizza prep cooler; diced tomato (36F)/pizza prep cooler; cooked rice (167F)/rice steamer; white rice (205F)/final cook to HH; cooked eggplant (158F)/cambro hot hold unit; cut watermelon (38F)/salad prep unit; cooked chickpeas (39F)/salad prep unit; ambient air (35F)/reach-in cooler 3; veggie lasagna (40F)/reach-in cooler 4. **This facility is currently a commissary for "DMR Food Inc DBA Chicken Shack South (WCID #823)". Shelving in walk-in cooler and dry storage was dedicated for this food truck but labeling has been removed since the last visit and there does not appear to be any space available in dry storage for use by this food truck. Ensure there is adequate, labeled space for this food truck to store their items.
3-501.19; Priority Foundation; Time control board was not filled out for food currently in display case at the start of the inspection. If time without temperature control is used as the public health control, written procedures shall be prepared in advance and maintained in the food establishment; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; and the food shall be discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI- Removal times from temperature control were known for food products in display case and facility was allowed to add times to these products during inspection.
1.5
33.
3-501.15; Priority Foundation; Diced tomatoes that were recently cut were observed cooling in the reach-in cooler in covered containers, stacked on one another. When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Tomatoes were unstacked and vented during the inspection.
1.0
39.
3-305.12; Core; Cilantro delivered with ice being stored on top shelf of walk-in cooler, directly above a few prepped containers of raw meat. Ice is melting from the cilantro and dripping directly onto containers of prepped, raw meat. Water was pooling on lids of food containers. Food may not be stored under sources of contamination. CDI- Water was cleaned and sheet pan was placed under the container of cilantro during the inspection to catch the melting ice.
1.0
44.
4-903.11(A), (B) and (D); Core; A few sheet pans in the warewashing area were being stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure these items are air dried prior to stacking together.
0.0
49.
4-601.11(B) and (C); Core; Fan guards on the evaporator unit in the walk-in cooler has unclean buildup present. Hood vents in both front and back kitchen observed with a buildup of unclean residue. PIC stated that professional hood cleaning was scheduled to visit yesterday but never came to perform the service. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
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
3-501.15; Priority Foundation; (1)Tomatoes that were recently cut were observed cooling in the top portion of a prep cooler. Cooling shall be accomplished by using rapid cooling equipment. (2)Chicken salad that was assembled this morning was being cooled in a reach-in cooler with saran wrap tightly covering container. When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Tomatoes were placed in rapid cooling equipment and chicken salad was vented during the inspection.
0.5
41.
3-304.14; Core; One sanitizer bucket throughout facility with a concentration of 0ppm when tested, all others were within range (200-400ppm active quat). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Ensure the concentration does not fall below 200ppm for this sanitizing solution.
0.0
45.
4-903.11(A) and (C); Core; Fan being stored directly in contact with an open box of wax paper (fan touching exposed wax paper). Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- Open box of wax paper was relocated during the inspection.
0.5
49.
4-602.13; Core; Removable hood vents in both front and back kitchen were soiled with a buildup of black residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these hood vents.
0.5
54.
5-501.116; Core; Outside grease receptacle with an accumulation of unclean residue/grease. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Ensure this area is cleaned to remove the soil buildup.
0.0
56.
6-403.11; Core; Employee personal drinks and phone being stored on prep surfaces upon entering back kitchen. 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. Lockers or other suitable facilities shall be available to employees for the storage of personal belongings. CDI- Items removed during inspection.
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 yet have written vomit and diarrhea event cleanup procedure | A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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: No points deducted. Information sent to PIC during inspection.
0.0
10.
5-202.12; Core; Hand sinks in both bathrooms did not reach 100F | Handwashing sinks shall be equipped to provide water at a temperature of at least 100F | PIC to have bathroom sinks adjusted
1.0
20.
3-501.14; Priority; Observed two containers of chicken salad from the previous day (12/12/2021) in walk-in cooler that were not at a temperature of 41F or below (see above chard). Food did not reach 41F or below within 6 hours of cooling. | Potentially hazardous foods must reach 41F or below within 6 hours of cooling | CDI: PIC discarded both containers of chicken salad. PIC to cool product in thinner pans & loosely covered.
1.5
24.
3-501.19; Priority; When asked, PIC stated that a full container of food held on 4-hour will sometimes be kept and reused. Time/temperature control procedures state food must be discarded | Food must be discarded when reaching 4-hour time hold limit | PIC to discard all food held on 4-hour time/temperature control at the 4-hour time limit.
1.5
47.
4-501.11; Core; Observed several rusty shelving units in dishwashing area being used to store clean dishes. | Equipment shall be maintained in a state of good repair | PIC to replace rusty shelving
0.0
54.
5-501.115; Core; Observed two racks with several crates and a food container (for oil disposal) stored outside near dumpster area. Facility explained that items belonged to them and were placed there due to renovations. | Storage areas and enclosures shall be maintained free of unnecessary items | PIC to removed items or have items removed from dumpster area
0.5
55.
6-201.11; Core; Observed significant dust build-up on several ceiling vents throughout kitchen area | Floors, walls, and ceilings shall be smooth and easily cleanable | PIC to clean above mentioned areas
0.0
General Comments
Inspection lead by Peri Sellew.
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.
*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. Lauren Harden 919-500-0943
A follow up visit will be conducted on March 6th to ensure that hot water is available to at least 100F at the hand wash sink in the grill area.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Inspector: Marion Wearing - Phone Number: 919.618.8964 - E-mail: Marion.Wearing@Wakegov.com Follow-Up: 03/07/2019
*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.
********Please repair the handle to this sink by Friday, September 21st a verification will be conducted at that time. Please e-mail me a draft copy of your menu within 10 days for approval. You do not need to print menus at this time*********** Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail) Follow-Up: 09/28/2018
*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.
*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.
***Please obtain more sanitizer test strips since the establishment is almost out.***
*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.
Store all raw meats according to final cook temperature. Observed ground beef being stored with beef steak.
1.5
34.
Do not store scoop handles in dry goods. Observed scoop handles lying in flour and sugar bins. Store silverware in such a way so that the handles are pointing out of the storage container.
0.5
38.
Provide chlorine test strips to determine sanitizer strength.
0.5
49.
Documentation of approved training - 2 point credit awarded.
