4-501.114; Priority; Quaternary ammonia sanitizing solution in 3-compartment sink was below 200 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was remade and tested to be 200 PPM.
0.0
28.
7-204.11 ; Priority; Concentration of quaternary ammonia sanitizing solution in spray bottles was above 400 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Bottles were diluted to be 400 PPM.
2.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; A few TCS foods in various coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved to walk-in cooler to lower temperatures.
1.5
28.
7-202.12; Priority; The concentration of the chlorine sanitizer in the 3-compartment sink was measured to be 500ppm, higher than the concentration specified on the manufacturer's label for a food establishment. Poisonous/toxic materials shall be: Used according to law and the NC Food Code and manufacturer's use directions included in labeling. CDI - Sanitizing solution diluted to appropriate concentrations, 200ppm. The concentration of a chlorine-based sanitizer for a food establishment is a minimum of 50ppm not to exceed 200ppm.
1.0
54.
5-501.114; Core; The drain plugs are missing in the shared dumpsters. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact landlord or waste management company and replace drain plugs before next inspection.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; The top layers of one container of cheese in the prep cooler were holding around 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved top layers of cheese into the walk-in cooler to reach adequate temperatures.
0.0
23.
3-501.18; Priority; Containers of TCS vegetables had a prep date of 11/15/2023 and a container of prepared, precooked chicken did not have a date marking. A TCS, refrigerated food as specified in the NC Food Code shall be discarded if it: Exceeds the temp/time combination of 7 days with prep/opening day counted as day 1 at 41F or less, except time that the product is frozen; or is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds the time/temp combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods and added correct prep day to chicken as it was prepared earlier today.
1.5
28.
7-201.11; Priority; A couple containers of hand soap were stored above containers of single-use to-go containers and cup lids. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separated the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Soap containers were relocated to a lower shelf.
1.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.15; Priority Foundation; Observed a food employee washing their hands in the prep sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food prep or ware-washing, or in a service sink. CDI - Employee directed to wash their hands at the handwashing sink.
2.0
10.
6-301.14; Core; The kitchen handwashing sinks were missing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Post signs at the handwashing sinks.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The salad greens in the front cooler were holding around 42-43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Air temperature increased for this front cooler, discussed potentially using time holding for the salad greens in the future.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
