4-602.11; Priority Foundation; Observed a buildup of debris inside spray nozzle hanging above food prep sink. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours-items washed.
0.0
21.
3-501.16(A)(1) ; Priority; Observed plaintains holding below 135F at steam table. TCS foods shall be held at 135F or greater. Item reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed improvements today with cold holding. Observed new cooler purchased. Observed slices of house made cheesecake and shrimp holding above 41F. TCS foods shall be held at 41F or below. Items placed in walk in cooler.
1.5
47.
4-202.11; Priority Foundation; Observed chipped metal knives stored on magnet. A) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Items discarded.
6-301.11; Priority Foundation; At the beginning of inspection, observed no soap at the only hand sink inside the kitchen. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap dispenser re-filled during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed feta, cheddar, mozzarella, pico holding above 41F inside small makeline unit. Observed ham holding above 41F inside unit holding several containers of queso cheese. Ambient air temp 63F. TCS foods shall be held at 41F or below. EHS will return to verify unit temps.
1.5
23.
3-501.18; Priority; Observed no date on open containers of mozzerella in water, milk and half and half. Observed two containers of shredded pork holding with a preparation date of 10/19/23 and 10/23/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated and discarded.
1.5
28.
7-201.11; Priority; Observed sanitizer buckets stored under prep tables next to clean slicers, lids and other food equipment. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items rearranged.;
1.0
36.
4-302.12; Priority Foundation; no thermometer present inside reach in cooler with an ambient air temp of 63F. temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified.
0.5
39.
6-404.11; Priority Foundation; Observed bulk can of black beans dented on the seam. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, single service and single- use articles. Items separated to be returned for credit.
4-602.11; Core; Observed black residue in ice machine chute at self service coke machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cooked shrimp improperly thawed on prep sink drain board and cooked peppers onions holding above 41F inside walk in cooler. TCS foods shall be held at 41F or below. Items placed in walk in and covers removed.
0.0
28.
7-201.11; Priority; Observed can of WD-40 lithium spray stored on prep table, observed 4 sanitizer buckets stored on prep tables next to food equipment. Observed Zep spray stored next to clean wiping cloths under prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items rearranged.
1.0
35.
3-501.13 ; Priority Foundation; Observed packages of cooked shrimp thawing at room temperature, item temping 45F.Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
TCS foods shall be thawed under refrigeration or under running water. Items placed in walk in to cool to 41F.
0.5
39.
3-305.11; Core; Observed bags of onions stored directly on walk in cooler floors. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. elevate food from floor.
1.0
47.
4-202.11; Priority Foundation; Observed several spatulas with chipped food surfaces. ) Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Items discarded.
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 cu rrent North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
3-202.15 ; Priority Foundation; Observed two bulk cans of corn dented on the seam. Priority Foundation FOOD packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. After opening, store canned foods inside food grade containers. Items discarded.
0.0
16.
4-501.114; Priority; Observed quat sanitizer residual less than 150PPM at 3 comp dispenser and buckets. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser. EHS will return on 7/11.
1.5
28.
7-102.11; Priority Foundation;Observed unlabeled blue spray chemical. 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. Item labeled.
0.0
36.
4-302.12; Priority Foundation; Metal stem is bent on food thermometer, thermometer won't turn on. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. Obtain new thermometer.
0.5
General Comments
Signature not required due to covid-19.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 Follow-Up: 07/17/2022
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
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 due to COVID-19 precautions.
