4-501.114; Priority; Dishes were being washed, rinsed but there was no sanitizer water in the three compartment sink. Dishes must be washed, rinsed, and sanitized. CDI.. Chlorine sanitizer at the concentration of 200 parts per million was placed in the three compartment sink.
1.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units.
7-204.11 ; Priority; Observed chlorine sanitizer concentration in spray bottles above 200ppm(test strip turned black). Chlorine sanitizer concentration must be 50-200ppm. CDI-by diluting to appropriate concentration
1.0
54.
5-501.115; Core; Observed cardboard boxes on the ground around outside dumpster area. Outside dumpster area shall be maintained free of unnecessary item. Work with shared business to keep dumpster area clean.
3-304.14; Core; Observed multiple cloths being stored on counters.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration.- Please do not store cloths on counters and keep them in sanitizer buckets.
0.5
47.
4-501.11; Core; The gaskets on the far left refrigerator door are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace gaskets.
3-501.16 (A)(2) and (B); Priority; There was a large container of mozzarella cheese was being held cold at 59F. This food must be held cold at 41F or below. CDI.. The cheese as cooled down to 41F before the end of the inspection.
1.5
35.
3-501.13 ; Priority Foundation; There was some pork that was left out on the meat prep sink to thaw. Food must be thawed by using the following methods: under running water not to exceed 70F, as a part of the over all cooking process, in the walk-in cooler. CDI.. The food was placed in the cold hold units.
0.5
45.
4-903.11(A) and (C); Core; Single service items were stored on dirty shelves. Single service items must be stored where they are not exposed to splash, dust, or other contamination. Single service items must be stored in a clean, dry location.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves that hold the single service items to remove the dust.
0.0
54.
5-501.115; Core; There was carboard and other trash on the ground around the dumpster and recycle unit. The refuse and recyclable areas must be maintained free of unnecessary items.
3-501.16 (A)(2) and (B); Priority; A pot of black beans were being held cold at 61F, BBQ beef was held cold at 54F, and chicken was held cold at 45F. These potentially hazardous foods must be held cold at 41F or below. The foods were reheated to 165F and properly cooled down.
1.5
23.
3-501.17; Priority Foundation; There was some food items that were prepared on 10/8 and were not date marked. Food items kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. CDI.. The food items were date marked during the inspection. This was a general comment on the last inspection.
1.5
42.
3-302.15; Core; Observed avocado with stickers on the exterior in the refrigerated make line. Raw fruit and vegetables must be thoroughly washed in water before being cut, combined with other ingredients, cooked, or served. This item was a general comment on the last inspection.
0.5
44.
4-901.11; Core; There were some small white bowels that were stacked wet. Cross stack the dishes to allow the air drying process to take place.
0.0
45.
4-903.11(A) and (C); Core; There was a bag of single service trays on the floor beside the reach-in freezer unit. Single service items must be stored in a manner to prevent contamination. Single service items must be stored above the floor.
0.0
47.
4-501.11; Core; There was a cold hold make line that could not maintain the required 41F. The food items were removed from cold hold. The food items were placed in a working cold hold unit. The manager will get the unit repaired. Food items will not be placed in the unit until it is fixed.
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 - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and provide an example of what is to be included in procedures and a kit.
0.5
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, food utensils were not sanitized PIC stated they are sanitized in hot water, but hot water sanitizing rinse must be at least 170F, and hot water does not exceed 141F at 3-comp sink (no heating element provided to heat up water to required temperature)...After being washed and rinsed, equipment/utensil food contact surfaces shall be properly sanitizer using hot water or chemical method...CDI by sanitizing utensils in approved chlorine sanitizer for required time (at least 7 seconds).
1.5
23.
3-501.17; Priority Foundation - Two containers of cooked and cooled foods in freezer had no dates...Refrigerated ready-t0-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
0.0
28.
7-102.11; Priority Foundation - One spray bottle with purple liquid was not labeled...Working containers of chemicals taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling spray bottle.
1.0
42.
3-302.15; Core - Observed avocado with sticker on exterior in refrigerated make line top container...Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, or served...CDI by informing PIC of requirement. NOTE: Take ALL stickers off exteriors of fruits and vegetables before washing them and then cutting them.
0.0
45.
4-903.11(A) and (C); Core - Some disposable forks by store front cashier were stored with food contact sides down and unprotected in storage container. Disposable plates were on table with food contact side up, and plastic ramekin lids were stored under food prep sink drain line...Single service disposable food/beverage containers shall be protected from contamination...Store plastic forks with handles presented to user, plates inverted on clean surface and remove plastic lids from under drain line.
0.5
47.
4-501.11; Core - One refrigerator had a few cracked shelves...Food service equipment shall be maintained in good repair...Replace cracked shelves with similar approved ones.
0.0
49.
4-601.11(B) and (C); Core - Protective plastic was on exteriors of steam table and splash guards by fryers...Equipment nonfood contact surfaces shall be maintained clean...Remove plastic from equipment from equipment exteriors.
0.0
55.
6-501.11; Core - Men's bathroom toilet seat was very loose. Some small holes were kitchen walls...Physical facilities shall be maintained in good repair...Resecure loose toilet seat, and seal small holes.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...>>>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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Person in charge (PIC) is not a certified food protection manager (CFPM), priority violations were cited today, and PIC did not respond correctly to questions related to food operation...Based on risks applicable to food operation, the person in charge shall demonstrate to regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this code...Obtain a CFPM or ensure there are no priority violations during next inspection or ensure PIC can respond correctly to questions related to food operation to show adequate demonstration of knowledge of food service operation.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: Facility was recently permitted on 9/21/2021. You have 210 dates from date of initial permit to obtain a certified food protection manager.
0.0
5.
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and provide an example of what is to be included in procedures and a kit.
0.5
9.
3-301.11; Priority - Observed food worker remove ready-to-eat tortilla from grill using bare hands...Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, 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 washing hands, donning gloves and putting tortilla back on grill top.
2.0
10.
6-301.14; Core - No handwashing signs were at or near sinks in both bathrooms (signs were on outside of bathroom doors)...A sign that notifies food employees to wash their hands shall be provided at all handsinks used by food employees...Post handwashing signs at bathroom handsinks as required.
0.0
16.
4-601.11 (A); Priority Foundation - One hand slicer being stored as clean had significant food debris on it...Food contact surfaces shall be clean to sight and touch...CDI by placing slicer at utensil washing sink.
0.0
21.
3-501.16(A)(1); Priority - Some hot TCS* foods were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods. (NOTE: TCS* foods must be reheated to 165F throughout entire food before hot holding. Use calibrated thermometer to check food temperatures often)
1.5
37.
3-302.12; Core - Several containers of dry foods and food bottles were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
1.0
45.
4-502.13; Core - A few formed buckets and their lids were being reused for food storage...Single use containers shall not be reused...After original food contents are removed, discard plastic food containers and their lids or use them for maintenance purposes (for trash, old grease/oil, food waste, etc.) OR put containers and lids in recycling.
0.0
47.
4-205.10; Core - See-through True refrigerator has boxes of produce and raw meat stored in it, but manufacturer's data/use plate on inside stated that refrigerator is to be used for packaged or bottled products only...Except for toasters, mixers, microwaves ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace True refrigerator with one that is approved for storing all types of foods.
0.0
49.
4-601.11(B) and (C); Core - Interior bottom of see-through True refrigerator was very soiled...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of True refrigerator interiors.
0.5
54.
5-501.115; Core - Some cardboard and large while panels were on ground beside or under dumpsters...Refuse/recycling refuse areas and enclosures shall be maintained clean...Remove cardboard and panels and properly dispose of them.
0.5
55.
6-501.11; Core - Caulk was missing in corners of vent hood above cooking line...Physical facilities shall be maintained in good repair...Replace vent hood caulk.
0.5
55.
6-501.12; Core - Vent hood filters were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of hood filters.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: To make tortillas, use ONLY food plastic bags or deli paper--not take out plastic bags...>>>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
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: Facility was recently permitted on 9/21/2021. You have 210 dates from date of initial permit to obtain a certified food protection manager.
0.0
5.
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and provide an example of what is to be included in procedures and a kit.
0.0
20.
3-501.14; Priority - Cooked barbeque beef was at 45F in refrigerator after cooling down from yesterday...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding beef.
1.5
21.
3-501.16(A)(1); Priority - Chicken legs/pieces in sauce were at 107-111F on steam table...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating chicken and sauce.
1.5
23.
3-501.17; Priority Foundation - Cooked barbecue beef, menudo (in freezer), cut lettuce, etc. prepared from yesterday had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (this includes cut leafy greens like lettuce, cooked and cooled and opened packages and cans of RTE TCS*, and foods prepared on site and then frozen must have freeze and thaw dates)...CDI by placing dates on foods.
1.5
23.
3-501.18; Priority - Hot dogs (salchichas) had date of 10/4--two weeks ago...RTE TCS* foods kept at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding hot dogs.
0.0
33.
3-501.15; Priority Foundation - Cooked barbecue beef was at 45F since yesterday (cooling methods did not result in meeting time-temperature parameters as stated in Item #18 from above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, rapid cooling equipment (such as freezer, ice paddles or wands, etc.), adding ice as an ingredient, and/or loosely covering or completely uncovering if food is protected from overhead contamination...CDI by voluntarily discarding beef. Use calibrated thermometer to check food temperatures often.
0.5
45.
4-903.11(A) and (C); Core - Stacks of disposable cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Store cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-205.10; Core - Black-n-Decker blender and small flat top portable grill were labeled "household use only"...Except for toasters, mixers, microwaves ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Remove unapproved equipment from facility.
0.0
51.
5-203.14; Priority - When freely hanging, spray rinse arm at 3-compartment sink hung lower than sink flood/spill rim. Outside mop sink/can wash faucet hose that extended down into sink basin did not have a back-flow preventer...Approved backflow prevention devices shall be provided for spray rinse arm and hose bibb...CDI by readjusting spray rinse arm so it doesn't extended below flood rim and installing backflow preventer on hose bibb.
1.0
53.
5-501.17; Core - Women's bathroom had no covered waste receptacle...A toilet room used by females shall be provided with a covered receptacle for sanitary disposal...Provide a covered waste receptacle as stated above.
0.5
53.
6-501.18; Core - Men's bathroom toilet and sink were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of toilet and sink.
0.0
54.
5-501.113; Core - Lids on outside dumpsters were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use. NOTE: Work with personnel from convenience/gas station to maintain dumpster lids/doors closed and all trash and cardboard picked up.
0.0
55.
6-501.11; Core - Women's bathroom toilet was clogged up with paper towels and did not flush properly. A section of vinyl baseboard in men's bathroom was separating from wall. Drain pipe under one food prep sink had a slow leak. Caulk was missing in corners of vent hood above cooking line...Physical facilities shall be maintained in good repair...Repair clogged bathroom toilet, repair drain line leak, and replace caulk. Resecure baseboard against bathroom wall.
0.5
55.
6-501.12; Core - Ventilation hood filters were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of hood filters.
0.0
General Comments
TCS*: Time-temperature control for safety foods...NOTE: Observed small child in kitchen at start of inspection. Unauthorized persons not involved in the operation of establishment cannot be in the kitchen.
