2-102.12 (A); Core; The person in charge is not a 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
1.0
16.
4-601.11 (A); Priority Foundation; One knife found stored on magnetic strip with food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knife was cleaned and sanitized during the inspection.
0.0
23.
3-501.17; Priority Foundation; Datemarking was missing on all refrigerated, ready to eat, TCS foods (assembled meals) in walk-in coolers. In the past, facility would record the date of prep and date of when food must be frozen on a sticker and would label the rack that the assembled meals would be on. Refrigerated, ready to eat, TCS food shall be date marked if held for more than 24 hours. The day of preparation shall be counted as Day 1. CDI- All meals were prepared on (05/18) according to PIC. Labels were added to shelving during the inspection.
1.5
General Comments
*Cold water knob is no longer attached to front handwashing sink and hot water gets up to 126F creating a burn hazard. Repair cold water knob to allow employees to adjust water temperature.
3-501.18; Priority; Cooked Beijing beef in walk-in cooler with a prep date of (10/23) should have been discarded yesterday. Full container of cooked penne pasta in walk-in cooler with a prep date of (10/19) should have been discarded on the 25th. Cooked pulled pork in walk-in cooler with a prep date of (10/21) should have been discarded on the 27th. A TCS food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- All TCS foods that were found holding longer than 7 days were voluntarily discarded during the inspection.
1.5
General Comments
*Facility is planning on tearing down the wall connecting the unit next door to expand their restaurant. Since this area is not a part of this foodservice permit and will be used as additional food prep areas and food storage, the facility will need to gain approval from Wake County Plan Review to include this space in their existing foodservice permit. Please reach out to Jennifer Edwards to schedule a visit for approval. Contact information will be sent via email.
6-301.11; Priority Foundation; No soap available at the handwashing sink in the back prep area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap was restocked during the inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; A few forks and knives found stored in a container on the prep table with debris. Cleaned equipment and utensils shall be stored in a clean, dry location. CDI- Utensils and containers were immediately taken to the warewashing area to be cleaned and sanitized during the inspection.
4-601.11 (A); Priority Foundation; Found one metal pan air drying on rack with visible food still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Employee re-washed and re-sanitized this container during the inspection.
0.0
39.
3-307.11; Core; Walk-in cooler accessible to customers was unlocked at the start of inspection. Ensure a key is used to lock this walk-in unit or provide a padlock to secure unit when not in-use. Food shall be protected from miscellaneous sources of contamination. Ensure this unit is locked when not actively being used.
1.0
39.
3-307.11; Core; Container of employee food stored above several packages of facilities food in the walk-in cooler. Facility's food shall be protected from contamination. CDI- Employee food was relocated during the inspection.
0.0
General Comments
**Facility is still using the vacant room next door to store dry goods; artificial lighting is provided in this area. PIC stated that this room might not be used for much longer due to a potential business moving in. EHS will follow-up at the next routine inspection.
3-501.15; Priority Foundation; Brisket (57F) and house made ranch (50F) in walk-in coolers observed tightly wrapped with saran wrap while still in the cooling process. When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Food containers were vented during the inspection.
0.5
39.
3-307.11; Core; Walk-in cooler accessible to customers was locked at the start of inspection; however, this lock was able to be unlocked by passerby's. Ensure a key is used to lock this walk-in unit or provide a padlock to secure unit when not in-use. Food shall be protected from miscellaneous sources of contamination. EHS will assess the lock when a verification visit is made.
0.0
41.
3-304.14; Core; Wet wiping cloth being stored in a container of detergent solution (green bucket). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer solution at the appropriate concentration. Ensure wet cloths are stored in sanitizer only.
0.5
43.
3-304.12; Core; Small scoops in powdered multivitamin container, glutamine container, creatine container, and fat burner container with handles touching food product. During pauses in food preparation or dispensing, utensils shall be stored in food with their handles above the top of the food within containers. Keep handles up and out of food product if kept in the container.
0.5
51.
5-202.13; Priority; Spray nozzle at 3-compartment sink is hanging below the flood level rim of the sink basin. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR- EHS will return to verify compliance of this item.
1.0
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- Once item #51 on this inspection report has been corrected and there is a visible air gap at the 3-compartment sink, send a photo to (919)306-6554 or cristofer.leclair@wakegov.com for verification. **Facility is still using the vacant room next door to store dry goods. Facility has installed artificial lights in this room. If facility plans to continue to use this room that was not part of the original permit, then Wake County Plan Review must be contacted for approval. Contact Jennifer Edwards with Wake County Plan Review at (919-868-2570) for approval of this space. Follow-Up: 09/25/2022
4-601.11 (A); Priority Foundation; Three knives being stored as clean on magnetic strip with food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled knives taken to warewashing area to be properly cleaned and sanitized.
1.5
16.
4-602.11; Core; Interior of ice machine soiled with unclean residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to the interior of this ice machine.
0.0
23.
3-501.17; Priority Foundation; Datemarking is missing on food containers that are prepared for consumers and picked up. Facility is currently labeling shelving where products are placed; however, individual packaged of meals should be date labeled. Ready-to-eat, time/temperature control for safety (TCS) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- Provided education and facility agrees to find a better way to date mark these items.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles labeled as multi-surface cleaner containing yellow unknown liquid. 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- Bottles discarded during inspection.
1.0
37.
3-302.12; Core; Unlabeled container of Splenda under prep table at make-line. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. CDI- label added to container.
0.0
39.
3-307.11; Core; Visit made on 5.12.2017 by Christina Sancha from Plan Review Section from our department to assess the walk-in cooler installed in the lobby. In report, it states that "Cooler door must be kept locked so food is not accessible to customers." Today, cooler was left unlocked at the start of inspection and through the duration of the inspection. Food shall be protected from miscellaneous sources of contamination. Ensure the walk-in cooler door in lobby stays locked when not in-use. *Points will be assessed on next inspection if violation still occurs.
0.0
41.
3-304.14; Core; Two wet wiping cloths being stored on prep surfaces. Sanitizer bucket being stored on small reach-in freezer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer solution and shall be stored in a manner that prevents contamination of food, equipment, utensils, linens, single-service, and single-use articles. CDI- Wet cloths placed in sanitizing solution and sanitizer bucket relocated.
0.5
44.
4-903.11(A), (B) and (D); Core; Small stack of bowls on prep table being stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Completely air dry bowls before stacking together.
0.5
47.
4-501.11; Core; Work orders have already been placed to repair/replace: walk-in cooler drip, stripped knobs at 3-compartment sink and left oven under range. Small tear in gasket of door at prep cooler and main walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Ensure these items are repaired when parts arrive.
0.5
56.
6-303.11; Core; Vacant room used to store dry goods with only natural lighting provided. Two lights are out in the hood system. At least 10 foot candles are required at a distance of 30 inches above the floor in dry food storage areas. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Provide at least 10 foot candles in vacant room used for dry storage and replace blown bulbs in hood system.
0.0
56.
6-305.11; Core; Employee clothing being stored on storage rack in contact with facility's items. A few closed beverages in smoothie refrigerator and on prep surface. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing or other possessions. Use designated lockers provided or designate an area for employee belongings.
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 *No recipient signature due to COVID-19 precautions. *Food allergen poster given to facility.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Time/temperature control for safety (TCS) foods in the walk-in cooler are holding between 42-44F. TCS foods shall be maintained at 41F or less for cold-holding. PIC has adjusted unit to a colder setting. VR-EHS will return to verify proper cold-holding temperatures.
1.5
41.
3-304.14; Core; Wiping cloth being stored in a container of detergent solution at cook line. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (facility uses sink and surface sanitizer - use test strips to verify concentration). Discontinue storing wiping cloths in detergent solution.
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 *Information sent to hughes@cleaneatz.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *EHS will return on Wednesday (12/22/2021) to verify cold-holding temperatures in the walk-in cooler. Follow-Up: 01/01/2021
*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. Follow-Up: 05/18/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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 to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Inspector will return within 24 hours to verify that hot water heater is repaired and that the facility is supplied with hot water. Facility uses a chemical quaternary sanitizer to sanitize dishes and a dish soap that describes best use at 70F-120F, thus allowing the facility to effectively clean and sanitizer equipment. Follow-Up: 10/25/2017
*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. New walk-in cooler has been installed in facility. Sealing of base board will be completed this week and facility will undergo rearranging to move storage into the walk-in cooler. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
Follow-Up: 03/31/2017 Call Christina Sancha prior to installing walk in cooler at 919-868-2559. *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.
