4-501.114; Priority; Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink. Quaternary ammonium shall be a minimum of 200-400ppm. Sanitizer was remixed to the correct concentration.
1.5
20.
3-501.14; Priority; Tripe is between 78-87F that has been cooling for 5 1/2 hours in the walk-in cooler. Cool TCS food from 135F to 70F within 2 hours and from 70F to 41F within 4 more hours for a total of 6 hours of cooling. Tripe was reheated to above 165F to complete the cooling cycle again.
1.5
28.
7-102.11; Priority Foundation; Unlabeled chlorine in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name of the material. Chlorine was labeled once REHS spoke to PIC.
1.0
33.
3-501.15; Priority Foundation; Cooling tripe in a container that is greater than 4 inches deep. Cool food rapidly in thin portions, use ice as ingredient, walk-in cooler or walk-in freezer or use other effective means. The tripe was placed on sheet pans after it was reheated to above 165F.
0.5
49.
4-602.13; Core; Build up inside the ovens. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item .
0.5
51.
5-205.15; Core; Missing a faucet at the 3 compartment sink. Plumbing shall be maintained in good repair.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- REHS emailed written procedures to PIC.
0.5
10.
6-301.11; Priority Foundation; No hand soap in the women's restroom. Hand washing sinks or group of two adjacent hand washing sinks shall be provided with a supply of hand soap. Hand soap was provided once REHS spoke to PIC.
1.0
16.
4-501.112; Priority Foundation; The dish machine is not reaching 160F at the plate. High temperature dish machines shall reach 160F at the plate. Wash, rinse and sanitize dishes, pans, utensils at 3 compartment sink until dish machine is repaired. REHS will follow-up by June 9th.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm of quaternary ammonium in the wiping cloth bucket. Sanitizer shall be mixed to within the tolerance range(200-400ppm of quaternary ammonium). The sanitizer was remixed to the correct concentration.
1.0
49.
4-602.13; Core; Build up inside the ovens. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; The hot and cold faucet is not working on the left side of the 3 compartment sink. Plumbing shall be maintained in good repair.
1.0
56.
6-303.11; Core; Three blown lights beneath the hood. Provide 50 foot candles of light in the prep areas.
5-203.11; Priority Foundation; Noted Management recently removed the handwashing sink located near the 3 compartment sink. The closets handwashing sink for dish washing staff is within the prep sink area on the other side of prep kitchen. Except as specified in par.par. (B) and (C) of this section, at least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under sec. 5-204.11, and not fewer than the number of handwashing sinks required by law shall be provided. Verification required. Handwash sink must be replaced in noted areas.
1.0
16.
4-601.11 (A); Priority Foundation; Several large pots and serving containers were still greasy to touch while stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items taken back to dish pit for recleaning.
1.5
18.
3-401.14; Priority Foundation; Noted facility par cooking chicken (adding grill marks) then fully cooking chicken in oven without written procedures. Written procedures shall be prepared, followed and stored in the food establishment. CDI- Education provided, . Provided paperwork if facility decides to continue par cooking process.
0.0
21.
3-501.16(A)(1) ; Priority; Noted chicken wings reading between 132-133 F in the hot hold make line. Discussed ensuring all TCS items are held at 135 F or above for hot holding. CDI- Items reheated and placed back in hot holding.
0.0
22.
3-501.16 (A)(2) and (B); Priority; At the grab-n-go station, noted a few containers of salsa verde and salsa rojo are temping between 42-44 F. Also observed a large container of chopped tomatoes temping between 45-46 F on the prep counter. Maintain TCS items between 41 F or below for cold holding. CDI- Chopped tomatoes placed in the walk in cooler to cool. Containers of salsa rojo and salsa verde were pushed back towards the back of the grab-n-go cooler or voluntarily discarded.
1.5
36.
4-302.12; Priority Foundation; Facility missing food thermometer during time of inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required.
0.5
44.
4-901.11; Core; Noted pans stacked while still wet on the storage racks. Cross stack the dishes to allow the air drying process to take place.
0.0
48.
4-501.14; Core; Detail cleaning needed for the vats and faucet handles of the 3-compartment sink. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used, at least every 24 hours.
0.5
48.
4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. Provide a maximum registering thermometer for the measuring the temperature at 160F on the equipment/plate for the high temperature dish machine. ; CDI- Provided facility thermostrips during inspection
0.0
51.
5-205.15; Core; Noted a slow leak at the base of the Beef prep sink faucet. Also noted the cold water faucet on the Beef prep sink is no longer functioning. All plumbing should be maintained in good repair. Repair noted area.
1.0
55.
6-501.12; Core; Detail Floor Cleaning need for front end kitchen area and FRP wall panel behind the 3 Comp sink. Noted significant ice build-up along the floors entry to the walk in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation; Paper towels were missing for the handwashing sink near the prep sinks and the hand washing sink located behind the three compartment sink. Keep all hand washing sink fully stocked with soap and paper towels. CDI-paper towels replaced.
1.0
16.
4-601.11 (A); Priority Foundation; Observed some black organic build-up along the interior top surface of the bulk ice machine unit. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- EHS instructed food employee to rewash and sanitize noted equipment.
0.0
21.
3-501.16(A)(1) ; Priority; Noted grilled chicken temping between 120-122 F at the grocery side hot bar. According to the Person in charge, the grilled chicken was cooked approximately 30 minutes before the inspection. Keep potentially hazardous foods at 135 F or above for hot holding. CDI-Noted food voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted a few containers of cooked cactus and salsa verde temping between 43-45 F at the grab-n-go station. Keep potentially hazardous food items at 41 F or below for cold holding. CDI- items pushed closer to the air curtain for adequate cold airflow.
0.0
28.
7-102.11; Priority Foundation: Found multiple working spray bottles of degreaser and a bucket of sanitizer missing labels. Working containers used for storing POISONOUS OR TOXIC MATERIALS, such as cleaners and SANITIZERS taken from bulk supplies, shall be clearly and individually identified with the common name of the material. CDI- Noted spray bottles and containers relabeled.
1.0
39.
3-305.11; Core; Observed a pot of maize leaves (used for tamales) stored on the floor near the hot hold bar on the grocery side. Keep all food items at least 6 inches off the floor in a clean, dry location.
1.0
43.
3-304.12; Core; Observed scooper handles stored embedded bulk containers of breading and salt near the prep kitchen. Store scooper handles out-of-product to minimize the risk of contamination.
0.0
48.
4-302.14; Priority Foundation; Facilty uses Quaternary Ammonium based sanitizer solution but could provide the appropriate test strips for noted sanitizer solution. Sanitizing Solutions, Testing Devices -CDI- Person able to pull back-up Quaternary Ammonium test strips from thier secondary restaurant location across the street (Taqueria El Toro #2)
0.5
49.
4-601.11(B) and (C); Core; Observed an accumulation of encrusted grease build-up on the sides of the flat top grills, grocery side commercial ovens and stand alone burners. In the walk-in freezer unit, noted significant ice buid-up on the storage racks and side door panel. Increase frequency of cleaning for noted areas. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Core; Observed a significant leak underneath the grocery side hand washing sink. Also noted a leak at the base of the Beef prep sink faucet. All plumbing should be maintained in good repair.
1.0
53.
6-501.18; Core; Need to clean the commodes and surrounding floor surfaces in the Men's bathroom. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
54.
5-501.16; Core; Handwashing sink on grocery side service area lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this handwashing sink.
0.0
54.
5-501.113; Core; The top lid to the outside dumpster was left opened during time of inspection. Keep the top lid and sliding doors to the outside dumpster lids closed when not in use.
3-301.11; Priority; Food employee observed stirring fresh made salsa with her bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- Food employee educated on requirement and put on gloves.
2.0
10.
6-301.14; Core; Handwashing sink in hot bar area lacking handwashing sign. Add handwashing sign to this handwashing sink. CDI- Handwashing sign provided for posting.
0.0
10.
5-202.12; Core; Hot water in the mens restroom only reaches 87F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust faucet water supply so that hot water is provided to at least 100F.
0.0
10.
6-301.11; Priority Foundation; Ladies restroom lacking handwashing soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- PIC added handwashing soap to the restroom.
1.0
15.
3-302.11; Priority; In walk-in freezer, rewrapped raw chicken stored in bin with loosely wrapped pork. FOOD shall be protected from cross contamination by Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- PIC directed to have these items rearranged in correct storage order.
0.0
16.
4-602.11; Core; Ice machine observed with black residue accumulation inside. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. When ice has been removed, increase cleaning frequency to this equipment and clean thoroughly.
1.5
40.
2-303.11; Core; Food handlers observed wearing watch and wearing bracelets while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have employees remove watch/bracelets and rewash hands.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned utensils stored in container with food debris accumulation. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Utensils and bin returned for cleaning.
0.5
51.
5-205.15; Core; In mens restroom, the left faucet is not working. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the faucet.
0.0
54.
5-501.16; Core; Rear kitchen handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this handwashing sink. [REPEAT]
0.5
55.
6-501.12; Core; Dust accumulation on ceiling tiles around the ceiling vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT]
0.5
9.
3-301.11; Priority; Food employee observed cutting limes for the salsa bar with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- PIC was directed to have employees wear gloves while cutting Ready-to-Eat foods. PIC directed employee to obtain gloves.
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic lids stored as clean with sticker residue remaining, soil, and old date mark stickers remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Lids returned for cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Refried beans hot-holding at 74F and pork at 131F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- PIC directed to reheat these items to at least 165F corrective. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked pork in lower Lft side drawer cold-holding at 51F. In top section of right side prep unit, cut tomato, salsa, feta and cut lettuce all cold-holding at 43.8-45F. The roll-top lid of this unit was propped open by a pile of bread products stacked too high in the pan, in contact with the lid. Kitchen very warm. This unit is across from cooking equipment. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Foods exceeding 41F but not over 45F, or recently prepared, moved to walk-in cooler for active cooling. Foods exceeding 45F voluntarily discarded by PIC during inspection. Verify TCS foods are 41F and less before placing in top section of prep units or in drawers at the cook line. At the prep unit, recommend placing individual plastic lids on each of the TCS foods to help buffer them from the hot kitchen air. [REPEAT]
3.0
23.
3-501.17; Priority Foundation; In walk-in cooler, cooked pork prepared two days ago lacking date-marking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Product voluntarily discarded by PIC during inspection due to cold-holding violation. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on two large bins of powdered food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
0.0
39.
3-305.11; Core; In the walk-in cooler and in reach-in cold-hold units, several stored prepared food on wire racks lacking covers. In the right side prep unit, large stack of bread product pushing against roll top cover, holding it open. In grocery side tall unit, cooked chicken hanging off of pan, with piece sticking out into door seal. FOOD shall be protected from contamination. CDI- Add Covers to these items. Do not overstack foods in the drawers or prep units. [REPEAT]
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket overloaded with wiping cloths, measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Remake the sanitizer to the correct concentration. Fill sanitizer bucket with ample solution for the number of towels to be used. [REPEAT]
0.5
43.
3-304.12; Core; In walk-in cooler, bowls left in salsa as a scoop. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- No-handle scoop removed during inspection. [REPEAT]
0.5
45.
4-903.11(A) and (C); Core; In the taqueria section, several stacks of unwrapped single-service containers stored on display counter exposed to potential customer touch and sneeze. At the restaurant front service counter, unwrapped single-service cups in dispenser are lacking covers with food side exposed. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep unwrapped single-service containers stored back away from customers, and food-side down. Add Covers to the cups in the front counter dispensers. [REPEAT]
0.0
47.
4-501.11; Core; Two heavily damaged spatulas stored as clean in the dish storage area. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Damaged items voluntarily discarded by PIC during inspection.
0.0
47.
4-501.12; Core; Cutting boards at prep line with a lot of soiled cut marks. 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. Resurface or replace the cutting boards. [REPEAT]
0.5
54.
5-501.110; Core; Side door of dumpster and top lid of grease receptacle left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster and grease receptacle doors closed. [REPEAT]
0.0
54.
5-501.16; Core; Handwashing sink on grocery side service area lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this handwashing sink.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Written Methods template sent to PIC for use with the salsa bar. All salsa bar items maintained at 41F and less today. Food Allergens Awareness educational reference provided to PIC.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: In taqueria section, chicken (whole and wings) hot holding at 130F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- PIC directed to reheat chicken to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several prepared TCS foods in walk-in cooler at 43F and greater as shown in above grid. Observed walk-in cooler door is not self-closing which can contribute to temperature issues. All TCS foods in middle large drawer units at cook line exceeding 41F. Large pan of raw beef sitting out on a cart by the cook line at 48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Have the walk-in cooler serviced as soon as possible to have temperature reduced and repair the door. Foods exceeding 41F but not over 45F, or recently prepared, moved to walk-in cooler for active cooling. PIC to reduce maximum hold time of walk-in cooler items from a maximum of seven days, to four days, until walk-in cooler repairs are complete. Do not use the cooler drawers until they are repaired (or use TPHC holding on these items). VR-VERIFICATION REQUIRED. REHS will return by Friday June 17, 2022 to verify walk-in cooler has been repaired, and drawer unit repaired, so that foods are being maintained at 41F and less.
3.0
23.
3-501.17; Priority Foundation; a couple cooked TCS foods in walk-in cooler prepared previous day lacking date-marking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known cook dates added during inspection.
1.5
24.
3-501.19; Priority Foundation; PIC stated the salsa bar is using TIME as Public Health Control (TPHC), but there are no written methods in place and no tracking. The salsa fresca and other items are holding above 41F as shown in above grid. CDI- Off temperature salsa voluntarily discarded by PIC during inspection. Written Methods template provided to PIC. THPC restarted with fresh salsa.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Cooked TCS foods being placed directly in the large cold-hold drawers at the cook line, contributing to temperatures issues of all the cold-holding products. Observed cooked tomatillos in large thick metal pan tightly wrapped with plastic wrap with one hole poked in the top. Cut lettuce and cut tomato placed directly in top section of short prep unit before cooling to 41F and less. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). Once cooked TCS foods cool to 135F, start active cooling methods such as using ice bath, or placing in walk-in cooler on shallow metal pan on speed rack. Cool TCS foods to 41F and less before placing in the top section of prep units, and before placing into cold-hold drawers. CDI- Products exceeding 41F but not over 45F moved to the walk-in cooler for active cooling and maximum hold time reduced from 7-day down to 4-days. Products exceeding 45F that were not recently prepared voluntarily discarded by the PIC during inspection. [REPEAT]
0.5
37.
3-302.12; Core; Labeling missing on large bins of spice and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
38.
6-501.111; Core; Several live flies in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
39.
3-305.11; Core; In the walk-in cooler and in kitchen cold-hold units, several stored prepared food on wire racks lacking covers. In the walk-in cooler, speed rack with uncovered foods lacking top cover pan. In the drawer cold-hold units, food overstacked in the pans is rubbing against the inside top of the unit. FOOD shall be protected from contamination. CDI- Covers added during inspection. Do not overstack foods in the drawers.
1.0
40.
2-303.11; Core; Food handler at main prep line wearing bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have employee remove jewelry and rewash hands.
0.0
41.
3-304.14; Core; Sanitizer in buckets too low at 0ppm chlorine residual. Damp wiping cloth sitting out on counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Remake the sanitizer to the correct concentration.
0.5
43.
3-304.12; Core; Several bowls left in food products as scoops. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- No-handle scoops removed during inspection. [REPEAT]
0.5
45.
4-903.11(A) and (C); Core; In the taqueria section, several stacks of unwrapped single-service containers stored on display counter exposed to potential customer touch and sneeze. A few stacks of single-service containers stored food-side up. At the front service counter, unwrapped single-service cups in dispenser are lacking covers. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep unwrapped single-service containers stored back away from customers, and food-side down. Covers added to the cups in the dispensers.
0.0
47.
4-501.11; Core; Walk-in cooler door is not self-closing with temperature issues in the walk-in cooler. Torn gasket at the large drawers under the cook line, with temperature issues in the drawer. Observed the kitchen is very warm, which can make it harder for cold-hold equipment to maintain good temperatures. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn gasket. Adjust the walk-in cooler door so self-closing.
0.5
47.
4-501.12; Core; Cutting boards at prep line with a lot of soiled cut marks. 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. Resurface or replace the cutting boards.
0.0
48.
4-302.14; Priority Foundation; PIC did not have a test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a chlorine sanitizer test kit by June 24, 2022. Text picture of the sanitizer obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification.
0.5
54.
5-501.115; Core; Several raw chicken boxes stacked up on the ground outside the dumpsters with a lot of flies present. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Get the boxes broken down and placed into the dumpsters.
0.5
54.
5-501.110; Core; Side door of dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster doors closed.
0.0
55.
6-501.11; Core; In areas throughout kitchen, grout worn down between floor tiles, holding debris. PHYSICAL FACILITIES shall be maintained in good repair. Repair the grouting so floor is smooth and cleanable.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. VR-VERIFICATION REQUIRED. Obtain a chlorine sanitizer test kit by June 24, 2022. Text picture of the sanitizer obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification. VR-VERIFICATION REQUIRED. REHS will return by Friday June 17, 2022 to verify walk-in cooler has been repaired, and drawer unit repaired, so that foods are being maintained at 41F and less. When running large dish machine, run once to heat up before starting use. Verification Follow-Up: 06/17/2022 This establishment is eligible for reinspection upon request. Call your REHS, Joanne Rutkofske at 919-623-0459, with questions or when ready for reinspection. Once requested, a reinspection shall be performed within 15 days of the request. Do not remove or obstruct the grade card.
3-302.11; Priority; Observed cilantro being dried underneath a prep table that had raw beef being prepared on top of it.- Raw TCS foods shall be stored by the order of required final cooking temperatures with the highest required temperature items on the bottom.- CDI, the cilantro was placed into pans and moved to another location.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see charts above) that were above 41 degrees F.- TCS foods being stored for cold holding shall be maintained at a temperature of 41 degrees F or less.- CDI, Items moved to walk in cooler and others voluntarily discarded. THIS IS A REPEAT ITEM X-3
3.0
33.
3-501.15; Priority Foundation; Facility is cooling rice and soup in very large cooking pots and wrapping plastic wrap all around very tightly and air cannot escape.- Cooling shall be accomplished by placing food in shallow pans, separating into thinner portions, and loosely covered/uncovered if protected from overhead contamination.- CDI, holes were poked into the plastic wrap so that heat can escape. EHS also talked about other cooling methods.
0.5
40.
2-402.11; Core; Observed employees who were prepping/slicing meat without a hair restraint.- Food employees shall wear hair restraints such as hats, hair nets, and clothing that covers body hair are designed and worn to effectively keep their hair from contacting exposed food.- Please make sure all employees handling food have a hair restraint.
0.0
43.
3-304.12; Core; Observed bowls being used as scoops inside of salsa and other foods and being left in the food.- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with the handle being stored above the food.- Please use a utensil with a handle so that it will not sit in the food.
0.0
47.
4-501.12; Core; The cutting boards are heavily scored/scratched.- 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.- Please resurface or replace cutting boards.
0.5
47.
4-501.11; Core; There is one torn gasket on the cold hold station to the side.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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 --------PIC cannot sign due to COVID-19 concerns.
2-501.11; Priority Foundation; Facility does not have written clean up procedures for a diarrheal/vomiting event.- 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- EHS provided documents to the establishment to keep on file.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, All foods under 45 degrees F. The units were turned down.
1.5
33.
3-501.15; Priority Foundation; Facility is cooling rice in very large cooking pots and wrapping plastic wrap all around very tightly and air cannot escape.- Cooling shall be accomplished by placing food in shallow pans, separating into thinner portions, and loosely covered/uncovered if protected from overhead contamination.- CDI, holes were poked into the plastic wrap so that heat can escape. EHS also talked about other cooling methods.
0.5
35.
3-501.13 ; Core; Facility has fish in a vacuum seal package and has not taken it from ROP.- Reduced oxygen packaged (ROP) fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the ROP environment prior to its thawing under refrigeration.- CDI, EHS informed establishment of new rule and the cut the packaging therefore removing ROP environment.
0.0
47.
4-501.12; Core; The cutting boards in the main prep area are heavily scored/scratched.- 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.- Please replace/resurface cutting boards.
0.5
48.
4-302.13; Priority Foundation; Facility uses a high temp dish machine, but does not have an irreversible registering temperature indicator.- In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.- CDI, educated for the new rule. Please contact company of dishmachine to ask for options.
0.0
49.
4-602.13; Core; The gaskets throughout have some residue buildup in them that needs to be cleaned.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the gaskets.
0.0
55.
6-501.11; Core; The walls throughout have some damage making them not easily cleanable.- Physical facilities shall be maintained in good repair.- Please repair walls throughout.
0.5
55.
6-501.12; Core; There is some food splash on the walls throughout.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the walls.
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----------PIC cannot sign due to COVID-19 concerns
*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.
*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: 12/21/2018
*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.
During inspection, chicken and steak on separate speed racks were found to have been partially cooked. The meats were placed onto the grill to get grill marks but were not fully cooked to their required final cook temperatures. Each meat was on its own speed rack and there were no apparent cross-contamination issues but partial cooking of meats requires written procedures and prior approval from this Department. Until procedures are written, the chicken and beef must be fully cooked or cooked to order, they cannot be partially cooked, cooled, and held. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction. Follow-Up: 11/06/2017
Salsas and pork lard are prepared and packaged for sale in the rotiserrie/grocery area. These items are properly labeled except for an accurate declaration of quantity on the label. Currently, in the area where quantity would be printed there is just a 1 indicating that it is one item. Need to add the number of ounces or fluid ounces or other accurate measurement of the quantity of food in the container. Follow-Up: 12/04/2014
The area off the tortilleria that was permitted as a juice bar has been converted into a prep area for the rotiserrie but it does not have a handsink. A handsink needs to be added in this area to continue using it for food prep. Since last inspection, a large dish machine and hood have been added, the equipment appears to be approved but the equipment added most likely required permits. Approved permits from the Town of Garner need to be pulled and made available for verification. In the future, any and all changes to equipment or construction must be approved by building inspections as well as Wake County Environmental Services. Follow-Up: 03/28/2014
Recommend switching clean to dirty flow at the 3 compartment sink so that the clean dishes from the dish machine and clean dishes at the 3 compartment sink are on the same side.
Rice cooked the previous day and cooled for later use was at 56 F after more than 12 hours of cooling. Rice was discarded.
2.0
16.
The hot holding unit in the room with the bakery is not hot enough ( set on low ). Whole chickens are at 118 F, wings are at 94 F. Unit was turned up. Wings were refried, and chicken reheated on the grill.
2.0
17.
The foods on the salad bar are at 50-51 F. The jalapenos are at 61 F. The salad bar refrigerator may not work properly. Have the refrigerator serviced and keep carrots, jalapenos, and any items containing chopped tomatoes on ice. They must be maintained at 45 F or below. This was also noted on the last inspection.
Items on salad bar were replaced with fresh ones from the walk-in.
4.0
23.
Rice that had been in the walk-in cooler more than 12 hours was still at 56 F.
Do not place lids on container with cooling foods ( on the previous inspection, a container with hot rice with a lid was in the walk-in cooler ). Dense foods like rice or beans need to be in shallow containers to cool quickly.
Cool from 135 F to 70 F in 2 hours,
and from 70 F to 45 F in another 4 hours.
1.0
28.
Flies present.
1.0
36.
The salad bar needs to be serviced. Food are not being maintained below 45 F. Replace cracked plastic bins. Replace large cook pots that are difficult around the handles. Replace the home-made frying pan and any scratched teflon pans.
The hot holding unit needs door gaskets.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All foods on the salad bar are at 51-57 F. Foods were placed on ice. Keep placing foods on ice until the salad bar was serviced.
2.0
23.
Rice in a container with a lid in the walk-in cooler was at 147 F. Do not put lids on foods that are still cooling.
1.0
25.
The food thermometer showed 18 F in ice water. Calibrate to 32 F in ice water. Recommend using a digital thermometer.
0.5
26.
Label the corn starch and the bread crumbs.
0.0
36.
The salad bar needs to be serviced. Food are not being maintained below 45 F. Replace cracked plastic bins. Replace large cook pots that are difficult around the handles.
0.5
49.
No documentation of approved training - no credit awarded.
The sanitizer in the 3 compartment sink was above 500 ppm ( pink in color ). New sanitizer was mixed. At 200-300 ppm, the sanitizer is colorless. Use paper test strips for greater accuracy.
1.5
16.
Grilled half chickens wre at 116 F in the steam table. Chicken was re-heated on the grill to 165 F. In the steam table, the chickens were held on a grid above the bottom of the steam table pan. Keep water in the bottom of the pan ( the steam will keep the chicken hot ).
2.0
26.
Clean the dry food storage barrels.
0.0
28.
A few flies are present in the kitchen.
0.0
36.
Replace cracked plastic bins. Replace large cook pots that are difficult around the handles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee interrupted vegetable cleaning process to get a ladder, and went right back to cleaning peppers.
If you change between tasks or contaminate your hands, wash hands.
0.0
10.
Raw sliced meat was stored above ready-to-eat salsas in the walk-in cooler. Store raw meats below cooked and ready-to-eat items. Meat container was moved.
A large bin of taco chips did not have a cover. Keep foods covered. Bin was covered.
0.0
11.
The tomato chopper on the clean dish rack still had some tomato bits in the blade.
The ice machine needs to be cleaned.
Several of the serving plates still had grease on them. Plates were re-washed.
1.5
17.
Cooked carrots and jalapenos on the buffet are above 45 F. Put less food in the pans on the cold buffet to maintain the temperature ar 45 F or less. Pans with carrots and peppers were placed back into the walk-in cooler.
Sliced, breaded beef in the walk-in cooler was at 51 F. Process meats in small batches to maintain the temperature close to 45 F. Use larger pans so the meats do not have to be stacked that high and will cool back down to 45 F faster.
2.0
23.
One container of boiled chicken was in the walk-in cooler with the lid on the container. Cool foods in open containers without the lids.
0.0
28.
Flies are present in the kitchen.
1.0
34.
Two shelves in the air drying area are connected with a plastic strap. Dirty dishes on one rack are next to the clean dishes on the other rack. Remove the straps and separate the shelves. Keep clean and dirty dishes separated.
0.5
36.
Replace torn gasket on the gordita prep refrigerator. Replace the broken cover for the meat cuber. Replace cracked plastic bins. The large plastic containers used for taco chips and chicken marinating are showing signs of wear. The plastic is no longer smooth, screws are missing leaving open holes, some hinges are rusty, and the lids are no longer attached to the bins. Replace the bins.
The very large cook pots have difficult to clean handles, and foods and grease get trapped behind the handles.
0.5
39.
The dough press is not NSF approved.
One of the dollies in the walk-in cooler has wheels attached to a piece of wood. Replace it with a dolly that has the wheels attached to te metal parts.
0.0
47.
Brooms are stored in the mop sink. Install another broom holder at the mop sink. Hang the brooms to keep the sink empty.
Remove the unused hot holding unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Note : Employees are using one glove and tongs or other utensil to fill tacos and other similar items. Use gloves on both hands, since employees still use their bare hands to put lettuce and cheese on the tacos. Follow-Up: 05/20/2011
Employees are using one glove and tongs or other utensil to fill tacos and other similar items. Use gloves on both hands, since employees still use their bare hands to put lettuce and cheese on the tacos.
0.0
23.
Large containers of chopped beef ( carne asada ) were stored in the walk-in cooler with closed lids. Meat tempearture was at 50-55 F. Meats were cooling for 60 minutes. Do not close the lids on containers with meat that are still cooling.
Cooked jalapenos on the buffet were at 80-86 F. The peppers had been cooked and placed on the buffet without prior cooling in the walk-in cooler. After 90 minutes, the temperature was still at 80-86 F. If you need to cook jalapenos a short time before serving, place just a few peppers on the buffet and cool the rest in the walk-in cooler.
Cool from 135 F to 70 F in 2 hours,
and from 70 F to 45 F in 4 hours.
Cover the food containers once the food has reached 45 F.
1.0
25.
The thermometers was out of calibration by 30 F. Keep the thermometer calibrated ( recommend using a digital thermometer ).
0.5
36.
The base of some of te metal racks has some rust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
