3-302.11; Priority; Raw meatballs were stored above ready to eat foods on the speed rack in the 2nd walk in cooler. Raw meat must be stored so it cannot contaminate ready to eat foods. CDI-Meatballs were moved to a low shelf. Food storage chart provided to PIC in multiple languages.
1.5
20.
3-501.14; Priority; Multiple containers of rice and tomatoes cut yesterday were not cooled to 41F within 6 hours. TCS (Time/Temperature Control for Safety) foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI-All foods were voluntarily discarded. Reviewed cooling time requirements with PIC. Provided cooling logs in Spanish and English via email to PIC.
1.5
33.
3-501.15; Priority Foundation; Foods to be cooled were placed into pans deeper than 2 inches, covered tightly, and containers were stacked. Foods were cooled in reach in coolers. TCS foods shall be rapidly cooled using the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Also recommend using walk in cooler to cool foods. Discussed cooling methods in depth with PIC to make improvements.
0.5
41.
3-304.14; Core; Wet wiping cloth was stored on side of bucket and on prep table in between uses. Keep wet wiping cloths submerged in sanitizer solution in between uses. CDI-Cloths were moved to sanibuckets.
4-601.11 (A); Priority Foundation; Many containers, metal and clear and round containers, stacked as clean on clean dish storage racks with stickers and sticker residue left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection.
3.0
49.
4-601.11(B) and (C); Core; Sides of reach-in coolers near back prep table soiled with 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.
0.0
55.
6-501.12; Core; Walls around dish machine and under sink soiled with residue buildup. Dust accumulation on several ceiling tiles near air vents. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Ensure dust cleaning is done at night when no food prep is occurring and no equipment can become contaminated.
4-601.11 (A); Priority Foundation; Several containers stacked as clean on clean dish storage racks with stickers and sticker residue left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection. No greasy residue or food debris on the containers, so improvement on cleaning dishes but ensure stickers are completely removed.
1.5
20.
3-501.14; Priority; Eggplant in large deep container in walk-in cooler with yesterdays date marking at 46-49F. TCS(Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Food was cooked day previous and never cooled to 41F in appropriate time. Follow proper cooling methods to meet cooling time parameters. Eggplant voluntarily discarded during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; yogurt sauces and garlic sauce in portioned cups in flip top cooler on top inside container at 50-60F. These portion cups are inside a container not getting the same air flow to maintain cold. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Sauces voluntarily discarded during inspection. These sauces should be kept in the bottom of the cooler or small portions placed in top on TPHC. Facility uses TPHC for salads in front display cooler, recommended adding to TPHC procedures for these sauces, or keep on bottom at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Large container of eggplant in walk-in cooler at 46-49F with yesterdays date. Cooling shall be accomplished by using one or more of appropriate cooling methods; placing the food into shallow pans, thinner smaller portions, in rapid cooling equipment uncovered or loosely covered, adding ice as an ingredient, stirring the food in ice water bath, using ice wand. Eggplant voluntarily discarded during inspection.
5-205.11; Priority Foundation; Handsink near back prep table where employee cutting beets, had large metal lid stored in the handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Lid removed and taken to dish machine during inspection. Do not store anything in the handsink.
1.0
16.
4-601.11 (A); Priority Foundation; Several containers stacked on clean dish rack with greasy residue and food debris on the containers. One container with sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to soiled dish area to be cleaned again.
1.5
44.
4-903.11(A), (B) and (D); Core; Several clean dishes stacked wet nested on shelf. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes move during inspection.
0.5
56.
6-305.11; Core; Employee bag sitting inside box of pineapples. Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possessions. Bag moved during inspection.
3-501.16(A)(1) ; Priority; Rice, lentils, spaghetti and cooked veggies in hot hold display case at 124F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Doors to hot hold slide all the way open and facility adding more items to this hot hold during inspection. Items added were 165F or higher, but older items at 124F. Recommended to turn up temperature of unit and ensure hot foods stay at 135F or higher and doors remain closed as much as possible. Items below 135F removed during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several containers of chicken salad, super salad, kale and feta salad, and chickpea salad on counters, prep cart, and in front display above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items are usually on TPHC, but logs unavailable during inspection so items checked for temperature. Ensure when replacing items in this display cooler they are removed from the reach-in cooler and placed into the other, do not allow items to sit on cart or prep counters for long, items will rise in temperature. Items moved to walk-in cooler to rapid cool before placing back into display cooler.
0.0
24.
3-501.19; Priority Foundation; Log that is used for TPHC items in front display cooler dated for 3/29 and no items date marked when placed on TPHC today. Manager stated an employee used a sharpie to write in the TPHC and the log can no longer be used. Educated the importance of following the written procedures when TPHC is used to know when the items were placed on time. Please re-print or re-make TPHC log and have backup logs available. Written procedures shall be prepared in advance, maintained and made available to the regulatory authority upon request. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Keep TPHC forms and logs posted and properly filled out when necessary.
1.5
37.
3-302.12; Core; Sugar bin, and two separate types of flour bins with unlabeled containers. Working containers holding food that cannot be readily recognized (like rice or pasta) shall be identified with the common name of the food. Labels added to these items during inspection.
0.0
41.
3-304.14; Core; Three sanitizer buckets at 100ppm quaternary sanitizer. Cloths used for wiping counters and other equipment shall be held in-between uses in a chemical sanitizer at correct concentration according to manufactures label use instructions. Quat sanitizer at three compartment sink at 200ppm. Ensure buckets are changed frequently and dry cloths are soaked with solution before placing into bucket. All buckets changed and replaced with fresh solution during inspection.
0.5
48.
4-501.14; Core; Outside of dish machine, dish sprayer, drainboards and three compartment sink soiled with food debris and greasy residue buildup. Warewashing machine, the compartments of sinks, basins, drainboards and other receptacles used for washing and rising equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination. Clean these areas more frequently.
3-501.14; Priority; Large deep container of Quinoa in reach-in cooler from yesterday at 45F in the middle. Foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Food exceeded cooling time parameters. Voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Baba in deep containers in walk-in cooler stacked on top of each other at 53F. Quinoa in large deep container covered in reach-in cooler that was still 45F from night previous. Cooling shall be accomplished by using one or more of the following methods; placing the food in shallow pans, smaller thinner portions, using rapid cooling equipment such as walk-in cooler or freezer and in the rapid cooling equipment loosely covered or uncovered if protected from overhead contamination. Baba moved and uncovered to allow for rapid cooling. Quinoa voluntarily discarded during inspection.
0.5
41.
3-304.14; Core; Two sanitizer buckets with weak sanitizer solution below proper concentration. Quaternary sanitizer at 50ppm. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures label instructions. Quat solution shall be 200-400ppm. Buckets changed during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal containers and clear containers stacked wet-nested on clean dish rack. Clean equipment shall be stored in a self-draining position that allows air drying.
0.5
56.
6-403.11; Core; A few employee water bottles and cups with lids stored on high shelves near prep tables and cook line. Designated areas shall be used for employee drinks so that foods, equipment, single-service and single-use items are protected from contamination. Drinks moved during inspection.
4-501.114; Priority; Dish machine sanitizer at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at correct concentration and contact times according to manufactures label use. A chlorine sanitizing solution shall be at least 50ppm. Bucket of solution empty. Bucket changed during inspection and sanitizer at correct concentration.
1.5
16.
4-602.11; Core; Ice chute on soda machine soiled with black residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice chute more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, feta, chicken salad and lettuce in flip top cooler near cook line above 41F. Items 47-50F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cooler adjusted down and items marked for TPHC since items recently added after lunch service. Items that were in unit from earlier moved to walk-in cooler and replaced with items at 41F or below. Have unit checked if not holding at 41F after adjusting.
1.5
47.
4-501.12; Core; Pizza station cutting board starting to become heavily scratched and will need to be replaced. Surfaces such as cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they can no longer be resurfaced. Resurface or replace cutting board in this area.
3-501.16(A)(1) ; Priority; Lentil soup in soup warmer at 112-120F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Soup was moved to stovetop and reheated to 173F before putting into warmer. Knob on warmer was adjusted up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic sauce in portioned cups in flip top cooler top inside another container at 43F. TCS Food shall be held cold at 41F or below. Several cups stacked over fill line. Cups moved to the bottom of the cooler. EHS educated to not overfill items over fill line. All other items at 41F and below, no points deducted.
0.0
49.
4-601.11(B) and (C); Core; Several containers stored as clean with sticker left on outside of the containers. No items stacked together and only on nonfood contact portion of containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Ensure all of sticker is removed before running through dish machine. Containers moved to dirty dish area during inspection.
4-903.11(A), (B) and (D); Core; Several metal containers, metal bowls and clear cambro containers stacked wet nested in dish area. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved during inspection. Full points taken for repeat violation.
1.0
44.
4-901.11; Core; Dish employee towel drying food trays during inspection. After cleaning and sanitizing equipment and utensils shall be air dried and may not be cloth dried. Employee educated during inspection.
0.0
47.
4-101.11; Core; Bin holding pita bread is cracked and needs to be replaced. Utensils and food contact surfaces of equipment shall be durable and nonabsorbent and sufficient in weight and thickness to withstand repeated Warewashing and finished to have smooth and easily cleanable surface. Replace cracked bin.
0.5
49.
4-601.11(B) and (C); Core; Walk-in freezer floor has some food debris, and walk-in cooler shelving has minor debris buildup. Bottoms of reach-in coolers have some food debris and needs to be cleaned. Outside of dish washing machine has some food debris. 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.
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
Allergy poster provided during inspection. Facility has bodily fluid cleanup kit, EHS emailed vomit and diarrheal poster to person in charge.
*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.
Facility planning on using TPHC for cold hold items in display case. Will attach forms once completed.
*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.
*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.
