4-601.11 (A); Priority Foundation; Plastic containers stacked as clean still had light sticker residue and rub seasoning on them in the dish area...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized. Improvement seen.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The top layer of chicken fillets sitting in the flip-top cooler by the fryer measured up to 47F. TCS foods in the salad flip-top cooler measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Top layer of fillets was separated to cool. Items in salad flip-top set to either be monitored and sold during the lunch rush or moved to the walk-in.
1.5
43.
3-304.12; Core; The ice scoop holder had slight debris collecting in the bottom...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Container sent to dish.
0.0
47.
4-502.11(A) and (C); Core; A plastic container and rubber spatula in the clean dish area were cracked/chipped...Utensils shall be maintained in good repair or discarded/replaced. CDI: Items voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces of equipment and handles on the hot line are soiled with food residue/grease. The fryer flip-top cooler has food debris collecting in the back on the bottom behind the drawers...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.
0.5
55.
6-501.12; Core; The floors under and behind equipment on the line and in the prep area are in need of cleaning...Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; A few of the metal pans stored as clean on the rack still had food in them. A pair of tongs stored on the wall rack had brisket and bbq sauce stuck to the inside...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized. Improvement seen.
1.5
21.
3-501.16(A)(1) ; Priority; A pan of baked beans in the top, front of the hot holding cabinet near the register measured as low as 123F. Brisket ends being held in the pull out drawer that are later cooled and placed in the beans measured 119F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Beans reheated in the oven. The brisket ends were removed from the drawer and placed into the walk-in to help cool them rapidly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The top layer of chicken fillets sitting in the flip-top cooler by the fryer measured up to 53F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Top layer was separated to cool.
0.0
41.
3-304.14; Core; The bucket of sink & surface sanitizer in the prep area measured below the adequate range...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. CDI: Bucket was remade. Contact the service provider since the product is not dispensing properly.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces of equipment and handles on the hot line are soiled with food residue/grease...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.
0.5
54.
5-501.113; Core; The communal cardboard dumpster lids are missing...Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment...Contact the company or landlord to have these lids replaced.
Facilities in the center have made attempts.
4-601.11 (A); Priority Foundation; Metal pans stacked together as clean had sticker residue on the outsides of them. A couple of them had light food debris inside...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; A nearly empty pan of mac & cheese in the front steam table measured 128F. Turkey and pork in the hot holding drawers at the cook line measured 123F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Mac was voluntarily discarded. Turkey & pork were reheated.
1.5
41.
3-304.14; Core; The sink & surface sanitizer in the buckets and at the pump were not measuring within the accepted range...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. A chlorine solution will be hand mixed for sanitizer buckets until the pump is serviced.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean were stacked together with water still in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
48.
4-501.14; Core; The dish machine has a buildup of debris and scaling on the top and doors and utensils are coming out with debris still on them...Components of sinks, basins, and other receptacles used for washing and rinsing equipment & utensils shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; Various surfaces of equipment and handles on the serving line are soiled with food residue/grease...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.
0.0
51.
5-205.15; Core; The spray hose at the 3 comp sink has a heavy leak around the coonection...The plumbing system and its fixtures shall be maintained in good repair.
0.0
54.
5-501.113; Core; The cardboard dumpster lid is missing. Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment...Contact the company or landlord to have these lids replaced.
0.0
55.
6-501.12; Core; The wall and floor in the dish area are soiled with residue and debris...Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16(A)(1); Priority; Chicken in the hot box was holding below 135F, see chart above. TCS food (time/temperature control for safety food) shall be hot hold at 135F or above. CDI - reheated to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the front flip top cooler were holding above 41F, see chart above. TCS food (time/temperature control for safety food) shall be cold held at 41F or below. CDI - temperature adjusted in the cooler.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal containers and dishes were stacked together while still wet. Cleaned equipment and utensils shall stored in a self-draining position that allows air drying. Do not stack dishes/containers while they are still wet.
1.0
47.
4-501.12; Core; White cutting board on the front flip top cooler has deep dark cuts. 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. Replace/resurface cutting board.
0.0
48.
4-501.14; Core; The dish machine has a considerable build up of lime and debris on the inside washing arms, ceiling, and sides. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.5
54.
5-501.113; Core; Lid on one of the dumpsters is broken. Cover receptacles with tight-fitting lids or doors if kept outside the food establishment. Contact maintenance company to replace the lid.
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
3-501.14; Priority; Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Observed green beans in the walk in cooler temping above 41F past the 6 hour total cooling time. PIC stated the grilled onions and bacon are the heat treated ingredients. CDI. Green beans were discarded.
1.5
33.
3-501.15; Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Observed stacked closed metal containers of green beans, macaroni, and baked beans cooling in the walk in cooler. CDI. containers were spread out and vented. Maximize shelves and space product out to cool quickly. Alternate items in the reach in freezer to cool rapidly.
0.5
38.
6-501.111; Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen area.
1.0
41.
3-304.14; Core; Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damped cloths on cutting boards. PIC placed wiping cloths in the sanitizer bucket.
0.0
44.
4-904.14; Core; After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed wet stacking of metal pans. Repeat
4-601.11 (A); Priority Foundation; Several Metal pans and dishes stored as clean still had food debris on them. Ice baths submerged in chicken stock were stored exposed in the kitchen and had debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes were sent back for cleaning. Ice bags were discarded and new ones will be stored in containers.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Coleslaw in the prep cooler behind the counter was around 46F, ambient air was reading 50F. Fried chicken, and cooked veggies were holding around 45F in the prep cooler beside the stove. TCS/Hazardous foods that are cold holding shall maintain 41F or less. CDI - Temperature control dial on the prep cooler containing coleslaw was turned down (colder). Some chicken was discarded, Chicken at the bottom of container was saved (39F). Consider switching to metal containers as plastic ones are harder to keep cold.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal containers and dishes were being stacked while still wet. Cleaned equipment and utensils shall stored in a self-draining position that allows air drying. Do not stack dishes/containers while they are still wet.
0.5
45.
4-903.11(A) and (C); Core; Several single service containers throughout were being stored with the food contact side exposed. Boxes of single service items stored outside with only a roof. Equipment, utensils, single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination. Single-service containers were inverted, box was stored in a closet.
0.5
47.
4-501.11; Core; Door gasket to the walk-in cooler has a tear. Equipment shall be maintained in a state of good repair. Have gasket replaced.
0.0
49.
4-601.11(B) and (C); Core; Magnetic knife strip, dish storage shelves, gaskets of cold hold equipment observed with debris build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have the mentioned items cleaned.
0.5
General Comments
Inspection led by Daniel Cortes 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*
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.
4-601.11 (A); Priority Foundation; Some metal pans were stored as clean with food debris and sticker residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Soiled utensils were moved to the 3-comp sink to be properly cleaned and sanitized.
1.5
39.
3-307.11; Core; In walk-in cooler, date marking stickers were placed directly on top of exposed food. Food shall be protected from miscellaneous sources of contamination while being prepared and stored. Do not place date stickers on top of exposed food.
1.0
44.
4-903.11(A), (B) and (D); Core; A couple of clean metal pans were stacked while wet.. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Authorization inspection with Jennifer Moore. Inspector: Nikia Lawrence email:Nikia.Lawrence@wakegov.com Phone:(984)-233-0358 ***Verification required-EHS will verify cooling rate of potato salad in walk-in cooler by Friday September 10, 2021.*** Follow-Up: 09/12/2021
*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. Follow-Up: 05/29/2020
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: *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. Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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.
*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.
This was the facility's first inspection. *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.
