2-103.11 (A) - (P); Priority Foundation; The PIC is not monitoring cold hold equipment to ensure that TCS foods are holding at 41F or below. This is the third inspection with cold hold violations. The PIC is responsible for ensuring that TCS foods are holding at proper temperatures. CDI-PIC duties explained to PIC. Temperature logs provided by email to PIC to assist in monitoring cold hold temperatures.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken stored in the breading station was holding 50-51F. Time/Temperature Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Chicken was voluntarily discarded. EC provided temperature logs to PIC to use in monitoring cold hold units.
3.0
53.
6-501.18; Core; Handles on hand sinks were soiled. Hand washing sinks shall be maintained clean. Increase frequency of cleaning of hand sinks. CDI-Sinks were cleaned.
3-501.16 (A)(2) and (B); Priority; Shrimp and cooked pasta stacked over fill line in prep coolers were holding above 41F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Top layer of foods were voluntarily discarded. Reviewed the need to keep foods below fill line in containers to allow units to keep foods cool with PIC.
3-501.16 (A)(2) and (B); Priority; Cheese, sour cream, mashed potatoes, and tomatoes in ice bath on grill line were 47-52F. Cream, cooked pasta, and vegetables in the 2nd prep cooler were holding 65-73F. TCS (Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-The prep unit had tripped a circuit breaker, and turned off. All foods were voluntarily discarded. The unit was turned back on and allowed to cool.
1.5
49.
4-602.13; Core; The shelves in the walk in cooler and small reach in cooler had food residues. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
2-102.12 (A); Core; The PIC was not a certified food protection manager. Certification expired in March. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. Send employees to a food protection manager course to avoid this violation.
1.0
16.
4-601.11 (A); Priority Foundation; Stacks of dishes and several soup ladles stored as clean had food residue on them. A lexan pan stored as clean had an old food label on it. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish pit to be cleaned again.
1.5
24.
3-501.19; Priority Foundation; Lettuce and tomatoes holding on time control were not labeled with the time removed from temperature control. Foods held using time rather than temperature shall be clearly marked with the time removed from temperature control, and be discarded within 4 hours of that time. CDI-Food was allowed to be marked with the time placed into ice bath.
3-501.16(A)(1) ; Priority; Onion soup was holding 123F in the steam table. TCS foods shall be hot held at 135F or higher. CDI-Soup was reheated to 168F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods were overfilled in the ice baths and in the prep cooler, and were holding above 41F as noted above. TCS foods shall be cold held at 41F or below. CDI-Food was taken out so containers were filled to line. Food was moved to chill in walk in. Ice and water was added to ice bath. Discussed possibly using TPHC on tomatoes in ice bath with PIC.
1.5
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
2-301.14; Priority; Observed grill employee change gloves without washing hands. Hands shall be washed before donning gloves for working with food. CDI-Employee washed hands and donned new gloves. Reviewed when handwashing is required with PIC.
2.0
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
3-501.19; Priority Foundation; Butter on time hold was marked for discard 8/16/22. TCS foods may only be held on time control for 4 hours or less. CDI-Corrected labels were printed and allowed to be used as butter was portioned just prior to restaurant opening for the day.
1.5
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
No signature required due to COVID-19 precautions.
3-501.16 (A)(2) and (B); Priority; TCS foods in the small reach in cooler and prep cooler on cookline were holding above 41F (see chart above). TCS foods shall be maintained at 41F or below. Small reach in cooler had been unplugged. Prep cooler was cleaned last night and may have had temperature adjusted. CDI-Foods were all voluntarily discarded. Repair was scheduled for the prep cooler. The reach in cooler was plugged in, and won't be filled with food until it is maintaining a temperature of 38F or less. EHS will return in a few days to check repair on the prep cooler.
1.5
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
No signature required due to COVID-19 precautions.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler top was holding TCS foods above 41F (see above chart). Temperature control for safety foods shall be held at 41F or lower. CDI-Foods were voluntarily discarded. Unit was adjusted down, and service was scheduled for today.
1.5
41.
3-304.14; Core; Smartpower sink and sanitizer solution was below 272ppm in the sanitizer buckets used to store wiping cloths. Wiping cloths shall be stored in a sanitizer solution with the manufacturer's recommended concentration of sanitizer. CDI-Ecolab was called to adjust the sanitizer dispenser. Buckets were remade with 50ppm chlorine solution to use until dispensers are working correctly.
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
No signature required due to COVID-19 precautions.
*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. Follow-Up: 09/30/2019
evaluate the cooling method used for bone-in ribs (they are mostly covered inside the walk-in cooler currently) . . Recommend adding Glove holders to the wall (so that gloves are not stored on the raw chicken prep table)
*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.
