3-304.14; Core; One wiping cloth was left on the counter in between uses. Wiping cloths shall be stored in sanitizing solution when not in use. CDI-cloth was moved to sanibucket.
0.0
44.
4-903.11(A), (B) and (D); Core; Several cleaned pans were stacked tightly while still wet. Equipment and utensils shall be stored to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged.
4-903.11(A), (B) and (D); Core; Several food storage pans on rack in back area stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air dried. Please store dishes in a manner to allow for air drying. Dishes moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Hot box on takeout make line soiled with food debris in the bottom of the unit. Handles of coolers on cook line have some food residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Different nonfood items from previous inspection. Handles of most equipment and shelving throughout cleaned better than previous inspection.
4-501.14; Core; Clean side of drainboard on dish machine soiled with rice and food debris. Warewashing equipment, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination. Clean this side of the drainboard before washing dishes.
0.5
49.
4-601.11(B) and (C); Core; Handles of drawers in prep area, and some shelving throughout with food debris or dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-601.11 (A); Priority Foundation; Several metal containers stacked as clean under cook line area and some on dish rack with food debris and food residue on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items move to three compartment sink during inspection. Ensure dishes are clean.
4-601.11 (A); Priority Foundation; Several metal containers, stacked as clean with food debris along the insides of the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Soiled dishes moved to dish area during inspection to be cleaned.
4-903.11(A), (B) and (D); Core; Metal food storage pans on rack to left of dish machine are stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air dried. Please store dishes in a manner to allow for air drying.
1.0
49.
4-601.11(B) and (C); Core; Some spilled food debris in bottom of hot holding cabinet near take out line, minimal buildup along outside top part of dish machine. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-901.11; Core; Metal food storage pans on rack to left of dish machine are stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air dried.
4-601.11(B) and (C); Core; Minor food debris on outside of dish machine. Top portion of dish machine has some buildup and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean this area more frequently.
0.5
General Comments
Some cleaned utensils hanging over three compartment sink near sprayer and could be subject to splatter. Please re-locate these items before using the three compartment sink.
4-903.11(A), (B) and (D); Core; Several metal pans stacked on shelf with water wet nested in-between pans. Cleaned equipment shall be stored in a self-draining position that allows air drying. Employee moved pans during inspection.
0.5
General Comments
Facility has scheduled maintenance on walk-in cooler. Refrigerated truck out back holding items that would be in walk-in cooler. Several items in containers on the floor of the truck. Employees do not get into truck to pull product, the door is lifted and items are grabbed. EHS recommends using a ladder and getting into the truck and keeping product off the floor. According to person in charge, work is temporary and foods will be back in walk-in cooler within 2 days once work is completed and cooler is back to temperature.
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)(1) ; Priority; Observed a few food items on steam table on right side of kitchen to be holding at a temperature below 135F (see above chart) | Potentially hazardous foods shall be held hot at a temperature of 135F or above | CDI: PIC found that temperature dial on steam table unit had been turned down, and voluntarily discarded above mentioned food items. EHS verified hot water at steam table at end of inspection at 160F.
1.5
General Comments
Inspection lead by Peri Wall
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
*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.
*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: Sarah Black *phone: 919-500-3421 *email: Sarah.Black@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.
*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 that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
A pan of diced tomatoes and a pan of cheese in the top of the prep unit that were only 48 degrees and must be held cold at 45 degrees or colder. Also beef and guacamole are 47 degrees in the walk-in refrigerator and these items must be held cold at 45 degrees or colder. I checked lemons and limes in the walk-in refrigerator and they are all 48 degrees F. Have both the prep unit and the walk-in refrigerator checked out. The perishable items must be maintained at 45 degrees or colder.
2.0
25.
You need a thermometer in the prep unit up front.
0.5
44.
Clean up out at the dumpster and keep that area neat and clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will follow up on food temperatures on Thursday August 2. Be sure both units are working and maintaining proper food temperatures. Follow-Up: 08/02/2012
The brown rice was 124 in the hot holding unit and 111 in the steam table. The brown rice must be held hot at 135 degrees or hotter. (Both pans of rice were dumped into the trash.)
2.0
17.
A pan of guacamole in the top of the prep unit was only 48 degrees and must be held cold at 45 degrees or colder. (It was taken to the walk-in to cool back down.)
0.0
25.
You need a thermometer in the prep unit up front. (It was replaced.)
0.5
45.
There are several ceiling tile missing today.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The self serve fountain drink spouts needed cleaning. (They were cleaned.)
1.5
36.
The rim of the rice cooker is bent and the lid want go on.
0.0
41.
There is a sewer odor near the back door, could be from the grease trap out back or maybe the natural gas vent out back as was suggested by employees. It could be a bad air admittance valve (AAV) in the ceiling. There is a old vent out the roof that is over that area. Exhaust vents could be next to intake vents etc.
0.0
45.
There is a ceiling tile missing near the back door. The base cove corner near the ice machine is loose.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The sanitizer in the buckets was too weak. Be sure that the quat sanitizer is 200-400 parts per million, no more no less. (The buckets were dumped and refilled with proper strength sanitizer.)
1.5
16.
There was a pan of white rice on the serving line steam table. The rice was 124 degrees. The rice is required to be held hot at 135 degrees or hotter. The dinning room was full and the rice went very fast.
0.0
17.
There were four or five pans of beef hunks on the prep table, wrapped in cellophane and two pans half full of pulled beef. All of the beef was 78-88 degrees. The manager said the beef is a fully cooked product that comes refrigerated or frozen. He said it was not cooked today. The meat was 78-88 degrees and room temperature in the kitchen is about 73 degrees. The employee preparing the meat said he does not speak English and no one seems to know how the meat was heated up to 88 degrees. The manager thinks it was left out too long at room temperature or maybe it was put under hot running water. The beef is required to be maintained cold at 45 degrees or colder. The beef should have been pulled cold. It would be good if it came in already pulled. (All the beef was discarded into the trash can.)
2.0
43.
Do not block access to the hand sink with sanitizer buckets, the cart or the trash can. Also the soap dispenser causes the area to be very crowded. It needs to be located so it is easier to wash your hands.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Some of the food in the steam table out front was not hot enough. The shredded beef was 127 and the small beef cubes were 122 degrees. These items are required to be held hot at 135 degrees or hotter. (The shredded beef and the small cubes of beef was discarded)
2.0
21.
The hot water at the kitchen sinks was 125 degrees and must be maintained hot at 130 degrees or hotter.
1.5
36.
The condensation catch pan in the small reach-in refrigerator is running over inside the unit. The drain in the catch pan is stopped up and causing it to run over.
0.5
43.
(1)Do not block access to the hand sink with sanitizer buckets or the trash can. Also the soap dispenser causes the area to be very crowded. It needs to be located so it is easier to wash your hands. (2)The faucet in the ladies rest room is not tight to the counter.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The door on the right of the dumpster corral is damaged. The hinges are separating from the door and need to be welded back on properly. This door is large and very heavy and could be dangerous if it falls off.
Some of the food in the steam table out front was not hot enough. The chicken and the beef were 120-130 degrees. Keep enough water in the steam wells so the product in the pans stays 135 degrees or hotter. (The chicken, steak and beef was discarded)
2.0
29.
Hats hair nets or wrap around visors required.
0.5
36.
You need a flat strainer in the food prep sink.
0.0
43.
Do not block access to the hand sink with carts, buckets or the trash can.
1.0
44.
There is rice, beans and lemons on the ground behind the dumpster corral.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All of the food in the steam table out front was not hot enough. The beans were 156 in the center but only 129 against the edge of the pan. The other items were also hotter in the center than on the edges. The water was only about one fourth to one half inch deep in the steam table wells. Keep enough water in the steam wells so the product in the pans stays 135 degrees or hotter. (The food was eaten and the steam table was filled to the proper level.)
2.0
36.
Some shelf poles are rusty.
0.5
40.
Clean wire shelf in the small under counter refrigerator.
0.5
45.
There is a loose metal base tile at the mop sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There is a greasy build-up in the food prep sink. (It is being cleaned now.)
1.5
36.
Fix the clogged drip pan on the small refrigerator.
0.5
43.
Repiar the leaking hand sink. The han sinks up front are not accessible. They are blocked by sanitizer buckets, and the soap dispensers and the knife holder is badly located. Relocate soap dispenser as dicused and move the knife holder. Fix the faucet that does not run when released or replace with proper faucet.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drink found on food prep surface; drinks must be stored below food prep surfaces or designated areas.
1.5
11.
Some dishes were greasy and stored on clean dish rack; rewash dishes. Minor build up on soda nozzels and major build up in tea nozzels; be sure to clean regularly to prevent any build up.
3.0
44.
Trash in the dumpster area; work with other tenants to keep dumpster area clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in 3 comp sink and buckets too weak; be sure it is 200-400ppm Quat Ammon at all times-CDI. Some dishes were greasy and stored on clean dish rack; rewash dishes. Detail clean rice pot. Minor build up on soda nozzels; be sure to clean regularly to prevent any build up.
1.5
34.
Dishes found stacked wet; be sure to air dry before stacking.
0.5
40.
Clean minor build up on chargrill and flume.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in 3 comp sink too strong; be sure it is 200-400ppm Quat Ammon at all times. Some dishes were greasy and stored on clean dish rack; rewash dishes.
1.5
13.
Be sure all chicken is cooked to 165F before taking off the grill; employee put back on grill and finished cooking.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found too many stacked wet dishes; suggest alternating directions of pans in stead of stacking together for proper air drying.
1.0
40.
Be sure to clean the back parts of the soda nozzel heads from splatter/build up.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Kitchen manager has certificate for Thomson Prometric Food Manager course taken 12/21/05; course listed on approved list of courses; facility does not have state certificate; Giving facility 2 point credit today . In order to receive a state certificate, student must contact instructor and have instructor follow these steps: send to DENR a course curriculum and roster of students who passed the course. Then DENR will process and create a state certificate. The state certificate will be sent to the supervisior of Environmental Services/Health Department in the county where the course was taken. The supervisior will sign the state certificates and send them to the course instructor. Then the course instructor will mail the certificates to the students. In order to receive credit in the future, you will need to have this state certificate or a ServSafe certificate indicating student had taken 12 classroom hours.
No Points - Keep a separation distance between raw meat & other foods. Items too close: Raw chicken & tea in walkin .. raw beef & cooked chicken in cook are cooler.
0.0
15.
- 1.5 Points - Air dry pans before tightly stacking. Found many pans stacked wet. Oraganize racks to create more surfaces for airdrying.
