3-501.18; Priority; One bag of cut chicken breast in the deli case was observed with a discard date of 3/10. TCS foods shall be discarded when marked to exceed 7 days. CDI- chicken breast removed and placed with expired product for discard. All other date marking observed compliant. No points taken today.
0.0
56.
6-501.14; Core; Heavy dust accumulation observed on the AC vent above the prep area near the walk-in cooler. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean this vent. Full point taken for repeat violation.
1.0
General Comments
Excellent job repairing and cleaning walk-in freezer. No ice accumulation observed and floor is clean.
5-205.11; Priority Foundation; The handwashing sink by the rotisserie station was blocked by aprons hanging above it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- aprons moved.
1.0
10.
6-301.11; Priority Foundation; The handwashing sink by the rotisserie station did not have soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap added.
0.0
10.
6-301.12; Priority Foundation; Handwashing sinks by the warewashing area and rotisserie station did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or hand drying device. CDI-towels provided.
0.0
23.
3-501.17; Priority Foundation; A bag of sliced ham in the deli case was observed without a date. TCS (time/temperature controlled for safety) foods shall be date marked once opened from a sealed package if kept longer than 24 hours. CDI- ham was voluntarily discarded. All other date marking observed compliant. No points taken today.
0.0
24.
3-501.19; Priority; Several TCS foods including corn, chicken and mashed potatoes at the serving counter kept on time in lieu of temperature control were marked with times exceeding the 4 hour time limit. Many foods temped under 135F including boneless wings. Food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Some foods marked to expire at 12:40pm and 1:00pm were still on the bar at almost 2:00pm. CDI- all foods exceeding their 4 hour time limit were discarded. Ensure foods kept on time in lieu of temperature control are discarded as soon as the time expires.
1.5
47.
4-501.11; Core; The walk-in freezer has extensive ice accumulation near the entrance on the ceiling, walls and on the fan cover box to the right. Ice was observed flaking onto the floor. This is a cleanability issue. Have ice removed and determine the cause of frost build-up. Full point may be taken for repeat violations in the future.
0.5
56.
6-501.14; Core; Some dust accumulation observed on the AC vent above the prep area near the walk-in cooler. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Cleaning has improved since previous inspection. Full point not taken today.
2-102.12 (A); Core; No employees working had required CFPM credentials. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program such as Serve Safe. Have other deli employees obtain credential to avoid future demerits. Employee with Serve Safe left before inspection was conducted.
1.0
47.
4-501.11; Core; The walk-in freezer has extensive ice accumulation near the entrance and on the fan cover box to the right. Ice was observed flaking onto the floor. This is a cleanability issue. Have ice removed and unit repaired. Full point not taken today.
0.5
48.
4-501.14; Core; The prep sink near the walk-in cooler has old food residue on the sides. The compartments of sinks, basins, or other receptacles used for washing and rinsing food and equipment shall be cleaned before use or at least every 24 hours if used. Clean sink basin.
0.5
51.
5-205.15; Core; The handwashing sinks in the prep area next to the warewashing basin and behind the deli counter are leaking underneath where the water line connects to the water release lever. Plumbing systems shall be kept in good repair. Full points can be taken for repeat violation in the future.
1.0
56.
6-501.14; Core; The AC vent on the ceiling over the prep area near the walk-in cooler is heavily coated in dust. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean AC vents more frequently to prevent this kind of accumulation.
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
2-102.12 (A); Core; No employees working had required CFPM credentials. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program such as Serve Safe. Obtain credential to avoid future demerits.
1.0
47.
4-501.11; Core; The walk-in freezer has extensive ice accumulation near the entrance and on the fan cover box to the right. Ice was observed flaking onto the floor. This is a cleanability issue. Have ice removed and unit repaired. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Both walk-in units have dust accumulation on the fan covers. Dust accumulation also observed around the fan box in the deli walk-in. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point assessed for repeat violation.
1.0
51.
5-205.15; Core; The handwashing sinks in the prep area next to the warewashing basin and behind the deli counter are leaking underneath where the water line connects to the water release lever. Plumbing systems shall be kept in good repair. Point taken for repeat violation.
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
2-102.12 (A); Core; No employees working had required CFPM credentials. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program such as Serve Safe.
1.0
5.
2-501.11; Priority Foundation; Facility could not produce a written bodily fluid clean-up procedure. CDI- Provided educational material. No points taken today
0.0
49.
4-601.11(B) and (C); Core; Both walk-in units have dust accumulation on the fan covers. Dust accumulation also observed around the fan box in the deli walk-in. Sprayer nozzle at three compartment sink is soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
51.
5-205.15; Core; The handwashing sink in the prep area next to the warewashing basin is leaking underneath where the water line connects to the water release lever. Plumbing systems shall be kept in good repair. No points taken today.
3-501.16 (A)(2) and (B); Priority; Foods in reach in display cooler were between 43-47F. Potentially hazardous foods shall be maintained at 41F or less. Foods above 45F were voluntarily discarded. CDI. Put 'chubs' in walk-in cooler or freezer after they are cut to adequately cool them.
1.5
23.
3-501.17; Priority foundation; Turkey "chubs" that were cut today on the last 7th day was date marked for 12/31 instead of 12/30 in display reach in cooler. Potentially hazardous foods shall be date labeled for a maximum of 7 days. Date label "chubs" with the same date label that is on the bulk package in the future.
0.0
33.
3-501.15; Priority foundation; In reach in display cooler, sandwiches were over stacked in cooler and deli meat containers were over stacked. Cooling shall be accomplished by separating the food into smaller or thinner portions. Food was voluntarily discarded. CDI. Stack foods so they are not above cooling line.
0.5
49.
4-602.13; Core; Gaskets in glass display cooler had built up food residue present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean this area more frequently.
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
*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.
*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.
*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.
I'll follow up on Monday. Make sure you have a proper food thermometer for taking internal food temperatures. If you have any questions please call me at 919-868-9244. Follow-Up: 02/20/2017
Raw chicken above popcorn shrimp and cooked chicken in walk in cooler. Arrange refrigeration and freezers according to final cook temperature.
1.5
11.
Cleaning needed of pans and utensils stored as dirty. Greasy and food residues. Thoroughly wash,rinse and sanitize.
1.5
16.
Cheese pizza at display below 135F. Keep hot hold PHF`s 135F and above. Pizza sitting on cutting board. Do not use cutting board to hold pizza on hot holding line. Pizza voluntarily disposed of.
2.0
23.
Rotisserie chickens cooling in sealed plastic containers in walk in cooler. When cooling PHF`s especially whole chickens DO NOT cover. Keep completely uncovered until 45F and below.
1.0
34.
Move uv light that`s above chicken prep table. UV lights should not be above food and food contact surfaces.
0.0
40.
Cleaning needed of pan exteriors-greasy, dishsink drainboards, and white metal above floors on front display units.
0.5
43.
Thorough cleaning need of water fountains.
0.0
49.
No documentation of approved training - no credit awarded.
Keep pallet arranged according to final cook temperature in walk in freezer.
0.0
11.
Slicer not used this morning still soiled on underside of blade. Metal pan interiors and sandwich holders still soiled or greasy. Thoroughly wash,rinse and sanitize.
1.5
34.
Pans and cutting boards stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace broken plastic guard on slicer.
0.0
40.
Cleaning needed of sliding door tracs under pizza hot holding area, side of rotisserie ovens, 3 compartment sink drainboards, some metal pan exteriors,and underneath microwave.
0.5
43.
Thorough cleaning need of water fountains.
0.0
44.
Cleaning needed inside trash cans bins.
0.5
46.
Cleaning needed of ceiling return over prep table.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Rotisserie chickens put into hot holding unit with unit not turned on. Allow hot holding units to warm to at least 135F and above before placing PHF's into them.
Raw chicken over shrimp in walk in freezer. Arrange refrigeration and freezers according to final cook temperature.
1.5
11.
Slicers soiled. Thoroughly wipedown after use to remove excess food particles. Thoroughly wash,rinse and sanitizer at least every 4 hours; Sanitizer at dishsink sanitizer vat soiled. Change when dirty.
1.5
16.
Pizza at hot hold display less than 135F. Use metal pan to hold instead of plastic tray to conduct heat more efficiently to product.
0.0
19.
First aid kit containing antibiotic sitting on top of single service gloves under prep table. Another first aid kit containing medicines sitting on top of microwave. Store chemicals in a sanitary manner below food and food contact items.
1.5
28.
Numerous flys present. Effective fly control measures needed.
1.0
35.
Keep all single service items inverted.
0.0
36.
Replace torn wrapping pad at wrapping station.
0.5
43.
Repair leaking handsink assembly in dishwashing area. Repair or replace damaged handtowel dispenser at wrapping station.
0.0
49.
No documentation of approved training - no credit awarded.
Raw chicken above corn dogs, corn and shrimp in walk in freezer. Arrange coolers and FREEZERS according to final cook temperature. ( flier given); Box of pizza sitting on floor of walk in freezer. Keep all food off of floor on approved shelving 6-12 inches.
1.5
11.
Utensils on rolling racks stored as clean still soiled. White trays used for direct contact with rotisserie chickens still soiled. Thoroughly wash,rinse,and sanitize.
1.5
16.
1 pan of Tsos chicken and 1 pan of buffaloe chicken wings below 135F. Keep hot hold PHF`s 135F and above. Both pans reheated. Internal temperature of front hot holding cabinet increased.
2.0
21.
Hot water at vegetable prep sink 121F at 5:30pm. Water at same sink 117-124F at 5:55pm. Hot water at 3 compartment sink 99F at 5:40pm. Hot water 130F and above is to be provided. Increase hot water to sinks.
1.5
33.
Keep all handles out of products.
0.0
34.
White plastic trays on rolling racks wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Keep all single service items inverted to protect from contamination.
0.0
36.
Microwave door cracked.No longer easily cleanable. Replace.
0.0
40.
Remove packaging plastic from base of front displays. Cleaning needed underneath microwave.
0.0
45.
Cleaning needed of floors in walk in freezer. Black buildup on floor and in corner near freezer entrance. Lots of ice on floor at freezer entrance. Remove; Cleaning needed of stainless wall beside fryer and behind 3 compartment dishsink.
0.5
46.
2 lights in ventilation hood over rotisserie oven out. 3 lights in ventilation hood out over fryers. 1 light out over slicer at front display area. Replace all blown lights to meet 50 foot candle requirement.
0.5
49.
No documentation of approved training - no credit awarded.
Slicer Blade on the back needs cleaning. The rest of the slicer appears to be very clean.
0.0
34.
Utensil washing sink needs cleaning. Clean the drainboard on the right side before filling 3rd compartment with sanitizer. Keep areas used for clean utensil storage clean.
0.5
49.
No documentation of approved training - no credit awarded.
