4-703.11; Priority; Thermal disk did not reach required sanitizing rinse temperature of 160F after several attempts. Equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations achieving a surface temperature of at least 160F. Repeat Violation. CDI: Three-compartment sink for sanitizing to be used while dish machine is repaired.
1.5
55.
6-501.12; Core; Dust build-up around vents in back shared kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Observed employee talking on the phone while reheating foods then proceeded to remove foods from microwave without washing hands. Employees shall wash hands after engaging in activities that contaminate hands. CDI: Employee washed hands.
0.0
10.
5-205.11; Priority Foundation; Hand wash sink in 3 comp area has a out of order sign, PIC stated the dish machine is using up the hot water and is causing the hand wash sink not to reach 100F. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Out of order signed removed and PIC put in maintenance order.
1.0
10.
5-202.12; Core; Hand wash sink in dish washing area 80F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
16.
4-601.11 (A); Priority Foundation; Some metal containers and cutting boards stored clean had debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area.
0.0
21.
3-501.16(A)(1) ; Priority; Broccoli soup hot holding in unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Reheated to 170F.
1.5
35.
3-501.13 ; Priority Foundation; Potatoe soup thawing in standing water. TCS foods shall be thawed completely submerged under running water at a temp of 70F. CDI: Water drained.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Sticker residue on several metal containers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
4-501.12; Core; Cutting boards heavily scored. 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.
3-501.15; Priority Foundation; Salads cooling in tight containers on display case. Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination. CDI: Placed inside walk in and containers opened. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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 INFORMATION: Patricia Sabby// Patricia.Sabby@Wakegov.com// 919-796-8053*
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification to be done on November 1, 2018 to evaluate completion of Item #8 (5-202.12) on this report. Follow-Up: 11/01/2018
*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.
At the 3 compartment sink, the sanitizer concentration was sufficient but the solution was only 71F. According to NC Food Code, the minimum temperature for quat sanitizer is 75F. Unless documentation can be provided to verify that the solution is effective below 75F, the solution needs to be maintained at the required minimum temperature. Recommend installing a valve at the faucet so that the water temperature can be adjusted manually or installing a mixing valve at the water connection.
