3-501.15; Priority Foundation; Some of the closed containers of cheese shredded in the morning was in a lowboy line freezer that was maintaining an ambient temp of 45-46F...Food shall be cooled using rapid cooling methods and equipment. CDI: PIC explained that these containers are rotated into an ice bath in the walk-in and that the cooled cheese in the walk-in is used first. Cooler/freezer was able to reach 37F once all of the containers had been rotated to the walk-in. Leave these containers loosely covered until cooling is complete.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean underneath the prep lines were slightly wet in-between. Metal containers on the drainboard were stacked together while still wet. The metal dish rack is rusting...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean the rust from these shelves or replace them and allow utensils to air dry. Improvement seen.
4-601.11 (A); Priority Foundation; A few of the metal pans stored as clean under the cutting table 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.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean underneath the prep lines were slightly wet in-between. The metal dish rack is rusting...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean the rust from these shelves or replace them and allow utensils to air dry. Improvement seen.
0.5
48.
4-501.18; Core; The rinse and sanitize solutions in the 3 comp were milky and contained light food debris...The wash, rinse, and sanitize solutions shall be maintained clean. CDI: Clean off all suds, grease, and debris before placing utensils in the sanitizer. Solutions voluntarily drained.
3-304.14; Core; One quat sanitizer bucket on the rear line barely measured above 100ppm and had food debris floating inside...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 (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: Bucket was replaced.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean in the dish area and underneath the prep lines were wet in-between. The metal dish rack is soiled with rust and sticky buildup...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves and allow utensils to air dry before stacking them.
1.0
55.
6-501.11; Core; The soap dispenser at the handwashing sink leading into the kitchen has fallen down and no longer easy to use...Physical facilities shall be maintained in good repair. A work order is already in.
0.0
55.
6-501.12; Core; The floor drain under the rear hot line table has a large amount of settled debris...Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16(A)(1) ; Priority; One pan of recently cooked & cut steak measured 133F in the hot hold box. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Steak was immediately reheated to 150F since the reheating window hadn't lapsed.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean in the dish area and underneath the prep lines were wet in-between. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
5-205.11; Priority Foundation; Observed cutting glove and sanitizer bucket stored inside handsink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.
0.0
16.
4-702.11; Priority; Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitizer set up during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Observed sanitizer less than 150PPM. Quat sanitizer shall register 200-400PPM. Observed bag low, manager changed bag during inspection. Observed residual 300PPM.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cut lettuce sitting in an ice bath with melted ice. TCs foods shall be held at 41F or below- item discarded.
0.0
44.
4-901.11; Core; Observed pans wet stacked on drying rack, observed a cup with standing water. Air dry equipment and utensils after cleaning and sanitizing.
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; Observed no written procedures for the vomit and diarrheal clean up plan. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. PIC was emailed the clean up plan during the inspection.
0.0
44.
4-901.11; Core; Observed pans wet stacked by the 3 comp sink. Air dry equipment and utensils after cleaning and sanitizing.
0.0
49.
4-602.13; Core; Observed shelves on the left side of the walk in cooler in need of cleaning. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Some metal pans, knives and metal bowls were stored as clean with food debris/soap residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
39.
3-307.11; Core; Taco shells were stacked up on top of each other. They were stored individually on plates, with the bottom of the aluminum plate touching the exposed taco. Food shall be protected from any kind of contamination. Find a way to store the tacos without bottom of utensils touching exposed food.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
4-601.11 (A); Priority Foundation; Several metal pans and utensils were stored as clean with food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple of clean metal bowls 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
0.0
48.
4-501.14; Core; Three-comp sink was soiled, especially the sanitizing part. The compartments of the sink at the warewashing station shall be cleaned throughout the day at a frequency necessary. Clean the equipment.
0.5
52.
5-402.11; Priority; Ice bin drain line as well as the soda machine drain line were directly connected to sewer line. A direct connection may not exist between sewage system and equipment drain line. Verification Required: REHS will return on 2/18/22 to verify drain lines are indirectly connected to sewer lines by approved air gaps.
1.0
56.
6-501.110; Core; A bottle of lotion was found on kitchen shelve above food. Lockers or other suitable areas shall be used for employees to store personal belongings. CDI- Lotion was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 02/18/2022
3-302.11; Core; One container of brisket in walk-in cooler was uncovered and food was exposed. Food shall be protected from contamination by storing them in covered containers, wrappings and original packages. CDI- Food was covered.
0.0
21.
3-501.16(A)(1) ; Priority; Queso in hot box measured 123-128F. TCS food shall be hot held at 135F or above. CDI- Queso was reaheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of chopped leafy greens measured 45F. TCS food shall be cold held at 41F or below. CDI- Salad was placed on ice bath.
0.0
45.
4-903.11(A) and (C); Core; Single-use containers were stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. Keep single-use items inverted.
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* 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. *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. Repair nonfunctional cold prep. line cooler. Facility is currently keeping cold foods on the cold service line iced and were maintaining a proper cold food holding temp. of 41 degrees F. or less. The reach in cold storage compartment of this cooler was empty and no foods are being stored inside. This unit should be repaired A.S.A.P. Call Wake County Environmental Services at 919-868-9245 to provide notice of repair of this cooler.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Shredded lettuce held on ice currently held using temperature control. Recommend using Time as a Public Health Control.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
All produce is blanched (dipping in boiling water for 5 seconds) prior to using (avocados, peppers, etc) in order to clean produce.
*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. Any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
Thermometer outside of beverage cooler is broken but there is thermometer inside cooler. Inspection done by Brooks Robinson with Laura McNeil. *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. Follow-Up: 02/17/2017
Inspector will return in 10 days to check temperature on the beer and milk cooler and for a thermometer in this cooler. Call me if repaired sooner- Daryl 919-796-8767.
Do not store potentially hazardous foods over ready to eat items. Observed raw chicken being stored directly above prepared tea in the walk in cooler.
1.5
11.
Properly was, rinse, then sanitize all utensils before storing them as clean. Observed soiled and greasy cutting boards stored with clean utensils. Manager stated that the boards were stained and could not be cleaned. Inspector demonstrated how to properly remove grease from the cutting boards using a green scrubby pad, soap, and water.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Chicken on the steam table was below 135F.
4.0
34.
Allow all utensils to air dry. Observed wet stacked pans on clean side of drainboard.
1.0
36.
Replace damaged gasket on 1 door refrigerator across from vegetable prep sink.
0.0
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Grease build up on cutting boards was observed. Clean drink nozzles. Observed mold growth on nozzles. Manager cleaned the nozzles during inspection.
3.0
34.
Clean all utensil storage containers.
0.5
49.
Serv-Safe certificate was present, but there was no verification of hours. No credit was issued.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Grease build up on cutting boards was observed.
3.0
28.
Observed a couple of flies in the food prep area.
0.0
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack. Observed knives being stored on a multi-use rag in storage container.
1.0
35.
Invert all single service pans and containers to prevent contamination. Store plastic ware so that the handles are pointing out of the storage container.
0.5
49.
No documentation of approved training - no credit awarded.
Do not store scoop/spoon handles in foods. Observed scoops/spoon handles in sugar, rice, and cilantro.
0.5
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack.
0.5
35.
Single service cups in front by regiater were not protected. To protect cups, leave plastic sleeve on the cups, move cups, or provide dispenser for the cups.
0.5
36.
Shelves are beginning to rust in the walk in cooler.
0.5
43.
Provide hand towels at all hand wash locations.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Quat.Ammonia Sanitizer was used at concentration above 500ppm (Use in range of 200-400ppm). CDI-added water to solution.
1.5
16.
Chicken, beef, pork held at 115-135F in hot hold section of prep line (Must be held at 135F or higher).CDI-reheated, and prep line temp. was adjusted on the meat section.
2.0
45.
Debris build-up was present at floor/wall joint behind soda dispensor.
0.0
46.
Light intensity above food prep sink is 20-30fc. Light intensity above grill ranges fron 25-50fc. Light intensity at these work surfaces must be at least 50fc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Grade card had been moved from the position it was posted in during previous inspection. Do not Move the grade card. Today it has been posted back in its original location, above ServSafe certificate on wall of walk-in refrigerator , beside cash register.
Sanitizer over 500 ppm quaternary ammonium in third compartment sink (maintain sanitizer between 200-400 ppm). CDI-manually adjusted; continue manually adjusting sanitizer until automatic dispenser can be adjusted.
1.5
25.
One of three thermometers (the analog thermometer) read 38F in ice water. Adjust to 32F.
0.5
34.
Cross stack the dishes (or use pyramid method) to allow the air drying process to take place. The dishes were stacked wet.
1.0
35.
Food contact surface of single-service trays on serving line were exposed. Protect these surfaces by inverting the containers or covering them.
0.0
36.
Low one door refrigerator in front of grill has gasket with an air leak in top. Front prep refrigerator has broken gasket and water accumulating in bottom of unit (drip pan adjusted; if this does not solve issue, have a service person check the unit). Handle of rice cooker broken.
0.5
46.
Lighting above grill area does not meet minimum requirement of 50 foot candles (lighting must be at least 50 foot candles in all food prep, dish washing, and ice scooping areas).
0.0
49.
Documentation of approved training - 2 point credit awarded.
One employee`s fingernails are too long to effectively wash hands. CDI-matter discussed with employee and nails must be cut.
2.0
5.
Handwash sink at end of cook line near grill too hot to wash hands. CDI-employee adjusted temperature of water so hands may be washed there without burning them.
0.0
11.
Small amount of mold growing on tubes inside ice machine upper compartment. CDI-cleaned/sanitized.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Paint peeling on outside of rice cooker. One door refrigerator has gasket which forms incomplete seal.
0.0
46.
Provide documentation showing that the lights above the cooking/food prep areas are shatterproof. If they are not shatterproof, they must be shielded.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Consume employee drinks in a sanitary manner water bottles and sports bottles are no approved. The drinks were transfered into cups with lids and straws.
0.0
16.
Cooked pork was held at 117 degrees F, cooked beans were held at 128 degrees F, cubes of cooked chicken was 124 degrees F. These food must be held hot at 135 degrees F or above. The food was reheated to 165 degrees F.
2.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
40.
Clean the gaskets and replace all the torn gaskets. Clean all the wire rack shelves.
0.5
49.
No documentation of approved training - no credit awarded.
Cooked beans, cooked pork, cooked beef cubes held at 100-145F (top of food 128F, bottom 145F, need to stir food occasionally to maintain at least 135F/or higher, throughout the product), CDI food stirred, temp. control adjusted,beef cubes re-heated.
2.0
17.
Cooked beans, shredded cheese, sour cream , cooked corn held at 46-49F (these food items must be stored at 45F or below).CDI- moved these food items to walk-in refrigerator, temp. control adjusted , temp. dropped to approved levels by end of inspection.
2.0
34.
Relocate the stored ice bucket so that it is not in splash zone of handwash sink.
0.0
44.
Lid is missing from barrel, used to store waste/trash/oil (this container must be covered).
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
New NC Foodservice Establishment Rule: Cut raw tomatos must be stored at 45F or colder.
Food debris present on surfaces of multi-use food containers , after wash/sanitize/storage steps.
1.5
34.
Multi-use food containers stacked tightly within each other prior to air drying.
0.5
44.
Barrel storing used food oils (beside dumpster) does not have a lid.
0.5
General Comments
Quaternary Ammonia Sanitizer should be used in range of 200-400ppm; Quat. Sanitizer in utensil wash sink (mixed by automated dispensor) is above 400ppm today.
Keep all potentially hazardous hot foods 140F or above. Cubed beef was 117F
2.5
11.
Ensure all utensils are properly washed, rinsed, then sanitized before storing them as clean. Dirty knives were stored on knife holder where clean knives were stored. Sanitizer must be at least 200ppm(quat). Sanitizer in buckets was 100ppm during inspection.
2.5
16.
Invert all single service trays. Improper paper cup storage.
1.0
General Comments
#9- All food handler drinks must be stored below food and food contact surfaces. #23- Keep dumpster doors closed when not in use. #34- Remove all brooms from mop sink basin.
