3-501.16 (A)(2) and (B); Priority; Pico de gallo is 43F in the front make line. Pico de gallo is between 45-46F and guacamole is 47F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The pico de gallo and guacamole was placed in an ice bath.
Observation: When prepping chip bins do not stack bins on top of each other without chips being protected. Bins were stacked without covering chips creating potential contamination source to food.
3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
1.0
44.
Observation: Containers and utensils being stacked without air drying. (*Provide additional air drying space such as a commercial storage rack)
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD;
0.0
45.
Observation: The forks at the to go station are being stacked in a service in without handles up. (*Consider using a cylindrical container for forks)
4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
0.5
49.
Observation: The interior of the hot holding cabinets and refrigerators have debris.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
Observation: The refuse dumpster in the corral has visible buildup of debris creating harborage conditions.
5-501.116; Core; (B) 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.
3-501.14; Priority; Three pans of cut lettuce were 45-47 degrees F in walk-in cooler. They were prepped this morning more than 6 hours prior. Cooling must take place within the following parameters: Cool to 70 degrees within the first 2 hours, then to 41 degrees within 4 hours for a total of 6 hours. CDI - Manager discarded lettuce during the inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Pan of rice was in holding cabinet at 127-130 degrees F. Other pans were well above this temperature. Maintain hot foods to 135 degrees F or above. CDI - Food was voluntarily discarded by the manager during the inspection.
1.5
44.
4-901.11; Core; Large metal pans were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried by separating pans prior to stacking. CDI - Pans were repositioned by the manager during the inspection.
0.5
45.
4-903.11(A) and (C); Core; Single-service trays were uncovered and positioned upright during storage allowing debris to fall onto them. 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. Keep covered in plastic or invert trays. CDI - Manager inverted trays during the inspection.
0.0
53.
The toilet in the men's restroom is soiled from urine running down the front underside of the bowl. Toilets shall be cleaned as often as necessary to keep them clean. CDI - Instructed manager to keep this area clean to avoid an eventual strong urine odor.
2-301.14; Priority; Upon arrival, observed food employee take sip from their personal beverage then proceed to don gloves, without washing hands, to prep food on the make line. EHS notified food employee to wash hands and change gloves. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.
2.0
21.
3-501.16(A)(1) ; Priority; Observed a container of chopped chicken temping at 122-123 F at the hot hold prep table. Food employee had just chopped cooked chicken and transferred noted food item into the hot hold unit. Ensure TCS items are held at 135 F or above for hot holding. Discussed frequently temping chicken after chopping it to ensure food item is maintaining temp at 135 F or above. CDI- Item reheated above 165 F and place back into hot holding.
0.0
40.
2-402.11; Core; Beard guards shall be available to prevent contamination to food. Observed employee with thick beard prepping food on the line. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
44.
4-901.11; Core; Observed multiple serving containers stacked while still wet. Cross stack the dishes to allow the air drying process to take place. Discuss having a process of flow for air drying prior to stacking dishes/ serving containers.
1.0
49.
4-601.11(B) and (C); Core;Detailed cleaning needed for the shelving units inside reach-in units and on drying rack in back area. Observed an accumulation of carbon and residue build-up on the back splash and exterior panel of the flat top grill unit. Also observed some black organic build-up on the underside of the self-serve soda machine unit. Increase frequency of cleaning.
1.0
53.
6-501.18; Core; Need to clean the commode for both the Womens' and Mens bathroom. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; Observed an accumulation of grime build-up underneath the central prep table and reach in cooler units. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core;Observed food employee put his personal beverage on the prep counter during time of inspection. Ensure food employees place personal beverages and snacks on bottom surface below prep table, away from utensils and food product.
0.0
General Comments
Noted Victory Wash was reading below 200 ppm. Noted bulk solution of Victory Wash running low. Discussed replacing bulk unit.
6-301.12; Priority Foundation; Men's restroom did not have paper towels readily available. CDI. Paper Towels were restocked during the inspection.
0.0
15.
3-302.11(4) Storing food in packages, covered containers or wrappings. Cut cilantro was left on counter uncovered during the inspection, PIC covered during the inspection.
0.0
40.
2-402.11; Core; Beard guards shall be available to prevent contamination to food. Beard guards were not available during the inspection.
0.0
41.
3-304.14; Core; Wiping cloths stored in sanitizer during the inspection shall be submerged in sanitizers between use. CDI. Cloths were stacked on each other, not allowing submerging into sanitizer.
0.0
44.
4-901.11; Core; Pans were stacked wet. Air dry before stacking or cross stack. REPEAT.
1.0
49.
4-601.11(B) and (C); Core; Detailed cleaning needed inside reach-in units, shelves needed cleaning needed in reach-in unit, and on drying rack in back area. Repeat.
1.0
54.
5-501.113; Core; Ensure outside dumpster lids are kept closed when not in-use. Doors were closed during the inspection.
0.0
General Comments
Employee health policy is used and enforced at the beginning of every employee shift, employees could not provide symptoms when questioned during the inspection. Used as an educational moment to ensure PIC and employees are aware of symptoms and foodborne illnesses.
2-301.14; Priority; Observed food employee handle wet rag to wipe down the tables, then proceed to handle clean utensil and food after wiping down tables. EHS notified PIC who instructed employee to wash hands and change gloves.Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- education provided, employee removed gloves and washed hands.
0.0
28.
7-201.11; Priority; Noted multiple spray bottles of Purell and sanitizer solution hanging stored closley with single service trays and utensils near the back of the prep kitchen. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- items relocated
1.0
33.
3-501.15; Priority Foundation; Found a tightly covered convered container guacomole cooling on the make line. Noted guacomole reading between 47-48 F during time of inspection. Person in charge stated items was prepared this morning prior to lunch. Ensure food items are rapidly cooll in the walk in cooler prior to placing them out on the make line. CDI- Education provided.
0.5
44.
4-901.11; Core; Noted multiple serving containers stacked while still wet. Cross stack the dishes to allow the air drying process to take place.
0.0
45.
4-903.11(A) and (C); Core; Upon arrival, noted a box of Kids single service To-go trays stored on the floor underneath the rear storage rack. Ensure all single service items are stored in a clean, dry location to avoid the risk of contamination.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed inside the prep cooler unit near the central prep table, the magnetic knife strip and the side surfaces of the flat top grill unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
56.
6-403.11; Core; Upon arrival, found a employee smoothie stored at the central prep station. reas 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.
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
4-601.11 (A); Priority Foundation; all of the soda nozzles on the drink machine had heavy debris inside of them. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Clean these soda nozzles.
1.5
22.
3-501.16 (A)(2) and (B); Priority; guacamole on the main food line was greater than 41 degrees. TCS ready to eat foods shall be held at 41 degrees and below at all times. The guacomole was voluntarily discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; observed knives stored on a magnet board on the wall that had debris on them. Utensils shall be stored in a clean dry place where contamination cannot occur. Clean these knives.
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
2-301.14; Priority; An employee returned from the restroom and picked up a clean sheet pan in the dishwashing area without washing his hands. Food service employees shall wash their hands after engaging in other activities that contaminate their hands. REHS discussed this with the person in charge and this person washed his hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce is 49-50F and tomatillo salsa is 46F in the 3 door upright refrigeration unit. Tomatillo sauce is 44F and pico de gallo is 41-44F in front make line. Keep all TCS food at or below 41F when held cold. The above TCS food was placed in the walk-in cooler or in an ice bath.
1.5
44.
4-901.11; Core; Pans are stacked wet. Air dry before stacking or cross stack them. This is a repeat item.
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
Provide REHS with written documentation of the water activity from the manufacturer for the Monterey Jack cheese.
No signature of recipient due to COVID-19 pandemic.
4-903.11(A), (B) and (D); Core; Utensils stored in wet containers and with some food debris. Store utensils in a clean dry location. Utensils were taken back to the dishwashing area to be washed, rinsed and sanitized.
0.5
44.
4-901.11; Core; Some pans are stacked wet. Air dry before stacking or cross stack them. More air drying shelving is needed.
0.0
General Comments
No signature of recipient due to COVID-19 pandemic.
*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.
Followed up on and closed out complaint # 8874542.
*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.
This facility does a great job of following the Food Code Rules and keeping food safe during all processes.
*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.
apron used for dishwashing was stored on the handle of the mop sink. Moved to another clean area.
*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. *Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*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.
