3-501.16 (A)(2) and (B); Priority; Cut greens were being stored too highly above their container's fill line and were at 48F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Top portion of lettuce was removed from the container. Store food below fill line of container.
1.5
40.
2-303.11; Core; Employee on the catering side was observed preparing food while wearing a watch. Other than a plain wedding band, employees may not wear jewelry on their wrists or fingers while preparing food.
0.0
41.
3-304.14; Core; Wet wiping cloths were found being stored outside of sanitizer. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; Portioning cups were being stored in a container with food residue inside. Utensils and equipment shall be stored in a clean, dry area where they are not exposed to potential contamination.
0.5
47.
4-501.11; Core; Low boy cooler gasket on the line is damaged/detached and needs to be sealed or replaced. Walk-in cooler shelving has areas that are heavily rusted. Equipment shall be maintained in a state of good repair.
0.5
47.
4-501.12; Core; Some cutting surfaces on the catering side have deep scratches/scoring. 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.
4-601.11 (A); Priority Foundation; Observed sticker residue and dried food debris on pans stored as clean on drying racks. Observed food debris inside metal scoops in bakery area. Observed a buildup of debris inside bagel chute in catering kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
3.0
16.
4-602.11; Core; Observed light residue on sides on black ice bin. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean bin.
0.0
23.
3-501.17; Priority Foundation; Observed precooked sausage opened on 2/24/24, holding inside line drawer with a date mark for 14 days. TCS foods shall be held 7 days maximum. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. EHS provided training- item discarded.
0.0
33.
3-501.15; Priority Foundation; Observed cheddar and gouda cheeses placed on the line while cooling. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling.
0.5
39.
3-305.11; Core;Observed uncovered bread stored inside soiled shelf under hot holding line. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed wet and soiled wiping cloth stored against clean lids above 3 comp sink. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Item removed.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on shelving above the line and dust on toaster. Observed a buildup of dust inside vent behind display case next to the front register.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-601.11 (A); Priority Foundation; Observed a buildup of dried residue on cutting boards stored above prep sink.Observed a buildup of residue inside bagel chute in catering kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
16.
4-602.11; Core; Observed black and pink residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
28.
7-201.11; Priority; Observed bottle of Palmolive soap stored above food prep sink. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed tubs of cut lettuce cooling inside tightly covered lids. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
48.
4-302.14; Priority Foundation; Observed chlorine test papers missing. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of residue on makeline doors, dusty oven tops, cubbies above makeline. Observed dusty lid holders above soda dispenser in drive thru area. Observed soiled cubbies around the front register. Observed a buildup of trash on floor behind the ice machine. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11 (A); Priority Foundation; Observed dried food debris inside carafe stored as lean on drying rack. Observed dried food residue ladles hanging in drive thru area and on cutting boards hanging above food prep sink. Dried debris on knife in holder. Observed brown residue on side on black ice bin on the line. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed butter and gruyere cheese holding above 41F inside cold well under oven. TCS foods shall be held at 41F or below- items placed in walk in cooler.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of residue inside spray nozzle at 3 comp sink in catering area. Observed a buildup of trash on floor behind the ice machine. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
54.
5-501.114; Core; Observed dumpster plug missing at trash receptacle. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact service provider to request a drainplug.
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
3-305.11; Core; Observed box of food stored on the floor inside walk in freezer. FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
42.
3-302.15; Core; Observed plu stickers on avacados stored on cold top station ready for service. raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove stickers before washing all produce.
0.0
47.
4-501.12; Core; Observed several scored cutting boards hanging above sink. 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.
0.0
47.
4-501.11; Core; Observed damaged spray nozzle hanging above 3 comp sink. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Replace item.
0.5
49.
4-601.11(B) and (C); Core; Observed dusty cabinets at register station and on shelving above the line. Floors inside walk in freezer are soiled under shelving. Observed a buildup of residue inside spray nozzle at 3 comp sink in catering area.NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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
3-501.16 (A)(2) and (B); Priority; Observed several TCS food items being held above 41F (reach-in prep line, reach-in catering), see chart above. TCS food (time/temperature control for safety food) shall be cold held at 41F or below. CDI - TCS foods above 45F were voluntarily disposed of, all other food items were placed back into walk-in cooler to return to 41F. Next time full credit will be taken.
1.5
47.
4-501.11; Core; Observed torn gasket on double door reach-in cooler. One of the microwaves does not work (ceiling damaged). Equipment shall be maintained in a state of good repair. Replace the gasket and repair/replace the microwave.
0.5
48.
4-501.14; Core; The dish machine has 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
55.
6-501.12; Core; Observed some spills and debris under the shelving in main walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
Inspection conducted by Jamie Phelps and observed by Ursula Gadomski. No signature due to COVID-19. Verified receipt of emailed copy of inspection report.
*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. PIC did no sign the inspection according to the recommendation of Environmental Services due to COVID-19 situation.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
