4-501.112; Priority Foundation; Observed hot water sanitizing dish machine did not hit a final sanitizing rinse when it was turned on. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. Verification required: EHS will return Friday August 9, 2024 to verify dish machine hot water sanitizing rinse temperature 180-194F.
NOTE:Dish machine can only be used to wash and rinse utensils and dishes but must be sanitized at three compartment sink until repaired.
1.5
48.
4-302.13; Priority Foundation; Unable to locate irreversible registering temperature indicator for hot water sanitizing dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-Thermolabels were provided to manager during inspection.
6-301.11; Priority Foundation; No available soap at handwashing sink in kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added to handwashing sink during inspection
1.0
16.
4-501.114; Priority; Observed detergent being as used as quaternary ammonium (QA) sanitizer at three compartment sink. Employee confused the two because both are the same color. Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-Detergent was replaced with QA sanitizer and now dispensing at appropriate concentration.
1.5
21.
3-501.16(A)(1) ; Priority; Observed sausage biscuit and omelet in hot hold unit with temperatures below 135F (see temperature chart above) and unit was turned off due to close to closing time for breakfast. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Leftover food was discarded at the end of breakfast.
2-102.12 (A); Core; No person in establishment has Certified Food Protection Manager during time of inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain Certified Food Protection Manager certificate.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Establishment did not have updated employee health policy with addition of Non Typhoidal Salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Updated employee health policy provided to manager during inspection.
0.0
10.
6-301.12; Priority Foundation; Observed no paper towels available in dispenser at kitchen handwashing sink. Each handwashing sink shall be provided with individual, disposable towels or other hand drying devices. CDI-Paper towels were added.
0.0
16.
4-501.112; Observed hot water sanitizing dish machine did not hit a final sanitizing rinse when it was turned on. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. CDI by using 3-compartment sink to wash, rinse and sanitize utensils and food containers until dish machine is repaired.
1.5
21.
3-501.16(A)(1) ; Priority; Observed omelet in hot hold unit with temperature of 119F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above for hot holding. CDI-Omelet was discarded.
0.0
48.
4-302.13; Priority Foundation; Establishment did not have internal temperature measuring device for hot water sanitizing dish machine. In hot water mechanical warewashing, operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Verification Required: Send picture to Nikia Lawrence (984-233-0358) by Thursday, December 22, 2022 to verify internal temperature measuring device has been obtained.
0.5
General Comments
Verification Required: Send picture to Nikia Lawrence (984-233-0358) by Thursday, December 22, 2022 to verify internal temperature measuring device for dish machine has been obtained. Follow-Up: 12/22/2022
2-102.12 (A); Core; No one in establishment had Certified Food Protection Manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain Certified Food Protection Manager certificate.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy with addition of Non Typhoidal Salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. No points deducted and manager emailed employee health policy during inspection.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted and manager emailed written clean up plan during inspection.
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***
