7-204.11 ; Priority; The quaternary ammonium sanitizer being dispensed at the sink measures above 400 ppm...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Solution diluted before use. Have this dispenser serviced so it properly mixes a food-safe sanitizing solution.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles of brightly colored liquid were not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles labeled.
1.0
39.
3-305.11; Core; Cilantro was being dried in bundles on a mesh rack that sat directly on top of a large fan that had a slight amount of dust buildup on its frame...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination. CDI: Herbs relocated.
0.0
41.
3-304.14; Core; The quat sanitizing solution in the wiping cloth bucket measured over 400 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium)...Solution diluted to a max of 400 ppm.
0.0
47.
4-501.11; Core; Some of the metal shelving, such as the dish racks and low shelf on the prep table, is peeling/rusted. The walk-in cooler on the left has water leaking through the seams in the top of the unit. The reach-in freezer inner door panel is removed and the absorbent insulation is exposed...Equipment and components shall be maintained intact and in good repair/condition...Repair damaged equipment. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent). Some previously mentioned items have been fixed.
3-302.12; Core; Large containers of sugar & flour were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Containers labeled.
0.0
47.
4-502.11(A) and (C); Core; Rubber spatulas hanging over the sink were chipped/damaged. A deli container stored as clean was melted. A couple of metal pans were dented...Utensils shall be maintained in good repair or discarded/replaced.
0.5
47.
4-501.11; Core; Some of the metal shelving around the kitchen is peeling/rusted. The walk-in cooler on the left has water leaking through the seams in the top of the unit...Equipment and components shall be maintained intact and in good repair/condition...Repair damaged equipment. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.0
49.
4-601.11(B) and (C); Core; The shelving used for dry storage has food debris/grease buildup. The shelving in the dish area has dust buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-501.16 (A)(2) and (B); Priority; Some of the TCS food in the long flip-top prep cooler measured up to 50F because of triple panning and over stocking...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...CDI: Product was rotated out with cold product. Discussion had about ensuring that the product both doesn't freeze or go above 41F.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer in buckets and the 3 comp sink measured above 400 ppm...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine)...CDI: Hot water was causing the sanitizer to dispense above 400 ppm. Solutions remade with cooler water and measured ~200ppm.
1.0
43.
3-304.12; Core; A spoon was being stored inside of a small container of sanitizer, being used as a scoop for guacamole, and then being placed back inside of the sanitizer...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods...CDI: Spoon was sent to dish and other spoons were maintained dry.
0.0
49.
4-601.11(B) and (C); Core; The shelving used for dry storage has food debris buildup. The walk-in cooler gaskets and area around them are soiled with residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-301.11; Priority - Observed worker handle ready-to-eat tortillas with bare hands...Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment...CDI by placing tortillas back on grill top and worked donned gloves.
2.0
28.
7-102.11; Priority Foundation - Buckets of wiping cloth sanitizer were not labeled "sanitizer". Also, bottle of pink and blue liquid respectively were not labeled...Working containers of chemicals and sanitizers shall be labeled with common name of product inside...CDI by labeling buckets and chemicals.
1.0
28.
7-201.11; Priority - Baking spray cans were stored next to/intermingled with stainless steel spray and other chemicals...Chemicals shall be stored to prevent contamination of food, clean equipment, and utensils...CDI by relocating baking spray.
0.0
33.
3-501.15; Core - Beans were cooling in tightly covered container with about 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, using rapid cooling equipment, and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
36.
4-204-112; Core - No thermometer was inside small make line top with drawers below...Mechanical refrigerators shall have thermometers located in warmest part of unit...Place thermometer (accurate to plus or minus 3 degrees F) inside this refrigerator.
0.5
36.
4-502.11(B); Priority Foundation - Metal stemmed dial top thermometer read 25F in ice-water bath...Thermometers shall be properly calibrated to ensure their accuracy...CDI by removing thermometer from service (another accurate thermometer was available).
0.0
37.
3-302.12; Core - A few containers of sugar (?) and other dry food were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-303.11; Core - A few workers were wearing watches on wrists...Except for a plain ring, while preparing foods, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove watches from wrists while preparing food.
0.0
40.
2-402.11; Core - One worker had no restraints over head or facial hair...Food employees shall wear hair restraints such as hats, nets, beard restraints, etc. that covers body hair to effectively keep hair from contacting exposed food and clean equipment/utensils...Have worker don hair restraints as required.
0.0
42.
3-302.15; Core - Observed worker cut onions out of their bag before washing them...Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked and served...CDI by informing PIC of requirement.
0.5
47.
4-205.10; Core - Observed electric juicer with label that stated "For household use only". Also, table mounted can opener did not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace juicer and can opener with approved equipment.
0.0
47.
4-501.11; Core - Several wire shelves were rusty or peeling and worn (including inside reach-in units)...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved ones.
0.5
47.
4-502.11(A) and (C); Core - A few food containers and lids were cracked or damaged. A few items had duck tape on them...Food service utensils shall be kept in good repair...Discard damaged items. Do not use duck tape to seal cracks or holes in containers or other utensils. These items must be discarded.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, exteriors of hot holding cabinet (used for storage), walk-in unit door handles...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.115; Core - Many dry leaves were piled on ground around dumpsters...Refuse/recycling receptacle enclosures shall be maintained clean...Remove leaves from ground and properly dispose of them.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: After handling soiled dishes/utensils from tables, wait staff must wash their hands...CFPM: Ashley Waltman, Exp. 4-10-2023...Observed container with used shellstock shells. SEE THE FOLLOWING FROM THE NC FOOD CODE MANUAL: 4-502.14 Shells, Use Limitation. Except as permitted under G.S. 130A-248(c3), mollusk and crustacea shells shall not be used more than once as serving containers...>>>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
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS food being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, some items moved, plastic containers were switched to metal, and some items had ice bags placed on them.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed some cutting boards that are being stored under the prepping table with food splash on them.- Clean equipment and utensils shall be stored where they are not exposed to splash, dust, or other contamination.- Please find a way that items do not get food splash. Some type of barrier (like a curtain) or not having them under there at all are the most commonly used ways.
0.5
47.
4-501.12; Core; The cutting boards, especially the wooden ones, had heavy cuts in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please either resurface or replace cutting boards.
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 Nicole Millard- 919-500-6205/ Rena.Millard@wakegov.com
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-501.112; Priority Foundation; Chlorine sanitizer solution in dish machine measured less than 50ppm. Chlorine sanitizer should be set to a concentration of 50-200ppm. CDI- Chlorine sanitizer was primed a couple of times and reached around 100ppm before the inspection was over.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food 45F or less was placed in freezer (ice baths were also used).
1.5
33.
3-501.15; Priority Foundation; Recently cut lettuce measured 46F. Cooling shall be accomplished by using ice baths, or by using rapid cooling equipment. Top of a prep cooler is not a rapid cooling equipment. CDI- Ice bath was used for lettuce.
0.5
33.
4-301.11; Priority Foundation; One of the walk-in coolers was malfunctioning. Its ambient air was 50-47F. Food in cooler was above 41F. Equipment for holding cold food shall be sufficient in keeping food at 41F or below. Verification Required: REHS will return on 10/21/21 to verify equipment has been fixed. In the meantime, use the other walk-in unit.
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
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on Thursday, 12/19/19 to evaluate completion of Items #20 and 21 on this report. Follow-Up: 12/27/2019
*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 Verification required by June 24, 2019 for walkin temperatures, date marking, sewage line in floor drain Follow-Up: 06/24/2019
*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 Plis 919-500-0943
