3-501.15; Priority Foundation; Observed cut tomatoes and slaw cooling at room temperature. Observed beans cooling inside tightly covered container. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling
0.5
38.
6-501.111; Priority Foundation; Observed several ants on the floor around spilled food. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Manager removed ants, cleaning the floor. If issue persists, Call pest control.
0.0
41.
3-304.14; Core; Observed quat sanitizer less than 150PPM inside buckets. Quat sanitizer shall register 200-400PPM Solution replaced 300PPM.
0.5
44.
4-903.11(A), (B) and (D); Core;Observed food thermometer stored a compartment inside the hand sink. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
45.
4-502.13; Core; Observed small single use plastic bowls stored on self for reuse. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
0.0
48.
4-501.14; Core; Observed black debris inside spray nozzles at dish machine and 3 comp sink. Ware-washing 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 as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) 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
(C) If used, at least every 24 hours. Clean equipment.
4-601.11 (A); Priority Foundation; Noted improvement on metal containers and utensils stored as clean; however, observed a few containers stored as clean with dried food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were taken to the warewashing area to be properly cleaned and sanitized during the inspection.
1.5
23.
3-501.18; Priority; One batch of black beans with a prep date of (1/4) in the walk-in cooler that should have been discarded at the end of day yesterday. Black beans were going to be reheated this morning and held hot but facility had not yet been able to reheat beans and were not used for service yet. A food shall be discarded if it is appropriately marked with a date or day that exceeds a 7 day hold at 41F or below. CDI- Food was voluntarily discarded during the inspection.
0.0
42.
3-302.15; Core; Observed employee prepping red bell peppers from box prior to washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure raw vegetables are washed prior to being prepped.
4-601.11 (A); Priority Foundation; Three knives on magnetic strip near smoothie prep area and several metal food containers found stored as clean with visible food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were taken to the warewashing area to be properly cleaned and sanitized during the inspection.
1.5
37.
3-302.12; Core; Two bulk containers of food missing an identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta and rice, 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. CDI- Containers were labeled during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal pans are still being wet-stacked while being stored as clean. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure food containers are allowed to completely dry before stacking together.
1.0
47.
4-502.11(A) and (C); Core; Two fryer baskets on fryer with handles no longer in good repair and mesh is beginning to show. The handles are no longer easily cleanable. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Replace these fryer baskets.
0.0
48.
4-501.14; Core; During active utensil washing, utensils were being scrubbed using wash solution that had accumulated debris and had a scum ring forming around sink basin. The compartments of sinks, basins used for washing and rinsing equipment, utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. CDI- Solution was drained and basin was cleaned before adding new wash solution.
0.5
General Comments
*Follow-up with SINTAS to ensure that labels are obtained for new chemical (Z1)- Hard Surface Sanitizer dispensed from the mop sink. This chemical is registering as a disinfectant (turned test strip blue) when tested with quat. test strips.
4-601.11 (A); Priority Foundation; Knife on magnetic strip, two dicers, a few utensils, table-mounted can opener and a cutting board being stored as clean with visible food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were taken to the warewashing area to be properly cleaned and sanitized during the inspection.
1.5
16.
4-501.114; Priority; Sanitizer in the 3-compartment sink observed below 200ppm when tested. A chemical sanitizer used in a sanitizing solution for manual operation shall have a concentration between 200-400ppm active quat. Sanitizer is not dispensing at the correct concentration- PIC stated that chemical technician visits every Friday and will have them adjust concentration when they visit today. CDI- In the meantime, ensure all items are being sent through the mechanical dish machine. Chlorine concentration of this dish machine is dispensing at 100ppm.
0.0
44.
4-903.11(A), (B) and (D); Core; (1)Clean utensils being stored in containers with debris present. Clean equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. PIC stated that these containers are switched out every week. Switch these containers out more frequently. (2)Improvement since last inspection; however, metal pans were found wet-stacked while being stored as clean. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure food containers are allowed to completely dry before stacking together. *Full points assessed for repeat item.
1.0
49.
4-602.13; Core; EHS observed old food residue on speed rack in the walk-in cooler. PIC stated that this item is supposed to be cleaned nightly. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the speed rack in the walk-in cooler more frequently.
2-102.12 (A); Core; Person in Charge has Serv-Safe certification but has been expired since (10/06/2022). 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. PIC should take class and be re-certified. General manager is certified; however, was not present during the inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Cooked beyond meat and chicken held in the front steam well were found with internal temperatures below 135F (see temperature chart). TCS food shall be maintained at 135F or above. PIC stated that lids are typically stored on containers to maintain heat but were recently removed due to a mini rush. CDI- Foods were voluntarily discarded by PIC.
1.5
25.
3-603.11; Priority Foundation; Facility does not offer eggs cooked to order but menu has a disclosure statement for this item. PIC stated that all eggs are served scrambled and fully cooked. Remove the disclosure statement on menu that states "Eggs may be cooked to order. Consuming raw or undercooked..."). Ahi tuna under the premium list is missing a disclosure. Add an asterisk to the ahi tuna at this location. Once menu is corrected, please send a photo to cristofer.leclair@wake.gov or (919)306-6554 for verification.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans were found wet-stacked while being stored as clean. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure food containers are allowed to completely dry before stacking together.
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 VR- EHS will verify that Item #25 has been corrected by March 28, 2023. Follow-Up: 03/28/2023
4-601.11 (A); Priority Foundation; A few soiled metal food containers being stored as clean on storage rack. Two knives being stored as clean on magnetic strip with visible residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items removed and sent back to warewashing area to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is maintaining TCS food at temperatures higher than 41F. Time/temperature control for safety food shall be maintained at 41F or less. Most of the TCS food in the walk-in cooler do not hold for longer than 3 days according to datemarking system in place. CDI- Due to internal temperatures being below 45F, all TCS food in this cooler is given a maximum shelf life of 4 days for safety until unit can be repaired. Refrigeration technician arrived during the inspection to service the walk-in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; At the start of inspection, observed raw shell eggs being stored on ice under grill with internal temperature as high as 52F. Time/temperature control for safety food shall be maintained at 41F or less. CDI- Ice was added to this container and EHS verified internal temperature dropped below 41F later in the inspection. Refresh ice frequently when used to store TCS food for temperature control.
0.0
24.
3-501.19; Priority Foundation; Time as a public health control is being used for leafy greens and a few items in the steam well on the line. Facility does not have written procedures on-site describing items/processes for TPHC. If time without temperature control is used as the public health control, written procedures shall be prepared in advance and maintained in the food establishment; 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; and the food shall be discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI- TPHC template was provided to the facility. Ensure these written procedures are always available for review in establishment.
1.5
25.
3-603.11; Priority Foundation; Disclosure statement is missing on the digital menu provided for raw tuna. Remove the disclosure statement for eggs on menu that are no longer offered undercooked.
A disclosure statement shall include: A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order)”; OR Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
A reminder statement shall include asterisking the animal-derived foods requiring disclosure to a footnote that states “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
Complete statement should read as follows: " *These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
VR-Please send an updated menu to (919)306-6554 or cristofer.leclair@wakegov.com by October 5, 2022.
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44.
4-903.11(A), (B) and (D); Core; Clean utensils being stored in containers with debris present. Clean equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. CDI- All containers and utensils were washed during the inspection. PIC agrees to have these containers switched out on a more frequent basis.
0.0
56.
6-305.11; Core; Employee coat hanging on dry storage rack in the kitchen. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI- Coat removed and taken to the office 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 VR- Please send an updated menu to (919)306-6554 or cristofer.leclair@wakegov.com by October 5, 2022. Follow-Up: 10/05/2022
