2-401.11; Core; Employee drink was stored on cutting board near flat top. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food and equipment. CDI: Drink was removed and cutting board was sent to be cleaned.
0.0
19.
3-403.11; Priority; Container of soup was 120F after two hours of reheating in salad station steam table. Temperature controlled for safety foods shall be reheated to 165F within two hours. CDI: Soup was voluntarily discarded and new batch was reheated on grill flat top. EHS recommended reheating large batches of soup on flat top.
1.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
5-205.11; Priority Foundation; Back handwashing sink was used for dumping beverages and storing used dishes. Front handwashing sink was used for dumping ice. A handwashing sink may not be used for purposes other than handwashing. CDI: Educational moment, dishes moved.
1.0
23.
3-501.18; Priority; Portioned sliced ham and pastrami (02/05/2024) were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation with day 1 beginning on the date of preparation. CDI: Food voluntarily discarded by PIC.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Cream cheese and butter in the display case was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food sent to walk in cooler for cooling.
1.5
General Comments
Facility is pickling non-TCS turnips. According to PIC, procedures do not include heat-treating of vegetables or vinegar. Turnips are placed into a jar and are not vacuum packaged.
4-602.11; Core; Ice machine had red and black debris built up on the interior. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Grilled chicken and fried chicken in salad line was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was sent to walk in cooler to cool to 41F.
1.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. CDI: ANSI-approved food protection manager certification program list was provided through email.
1.0
13.
3-202.15 ; Priority Foundation; One can was dented along top hermetic seal. Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration. CDI: Can was voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Tomatoes, shrimp, and lettuce cooling with tight fitting lids in walk in cooler. Food being cooled shall be loosely covered or uncovered to if protected from overhead contamination. CDI: Food was uncovered and allowed to cool.
0.5
45.
4-903.11(A) and (C); Core; Single service to-go containers were not stored under covering, inverted, or in original packaging. Single-service and single-use articles shall be stored to afford protection from contamination until used. CDI: To-go containers were inverted.
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
3-501.16 (A)(2) and (B); Priority; Multiple food items in the salad bar and display case were maintained above 41F. Food shall be maintained at 41F or below. CDI: Food was portioned to into multiple containers to cool. Avoid placing food in salad bar in the mornings until it is capable of maintaining 41F or below.
1.5
28.
7-102.11; Priority Foundation; One bottle of cleaner was not labeled. Working containers used for storing poisonous or toxic materials such as a cleaners and sanitizers shall be clearly and individually labeled with the common name of the material. CDI: Label added.
0.0
44.
4-903.11(A), (B) and (D); Core; Wire racks for clean dish storage were rusting. Equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean wire racks.
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
3-501.15; Priority Foundation; Cut tomatoes were cooling outside of refrigeration. Food cooling in walk in cooler were tightly covered with plastic wrap. Cooling shall be accomplished by placing the food in a rapid cooling equipment. When placed in cooling equipment, food containers shall be loosely covered or uncovered if protected from overhead contamination. CDI: Tomatoes were placed in a prep cooler to cool to 41F and containers were uncovered in walk in cooler.
0.5
37.
3-302.12; Core; Observed some bottles of oil and water without labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with the common name of the food. CDI: Bottles were labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; Wire racks for clean dish storage were rusting. Equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean wire racks.
0.5
47.
4-501.11; Core; Condenser in walk in freezer is leaking. Equipment shall be maintained in a state of good repair. Repair condenser.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.17; Priority Foundation; Container of milk and cream were not labeled with the date they were opened. Food shall be labeled with the date it was prepared and discarded after 7 days. Milk and cream were voluntarily discarded, as the dates they were opened were unknown.
1.5
23.
3-501.18; Priority; Container of tabbouleh and cream were held past 7 days. Food shall be discarded if it exceeds 7 days maintained at 41F or below. CDI: Food was voluntarily discarded.
0.0
28.
7-201.11; Priority; Sanitizer bucket was stored next to a loaf of bread near the grill. Poisonous or toxic materials shall be stored so they can not contaminate food by separating the toxic material by spacing or partitioning. CDI: Bread was moved.
1.0
44.
4-903.11(A), (B) and (D); Core; Wire racks for clean dish storage were rusting. Multiple dishes were stored and stacked wet. Equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Equipment and utensils shall be stored in a self-draining position that allows air drying. Clean wire racks. Store containers in a position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Interior of pizza prep cooler was soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean cooler.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food in walk in cooler and prep top 1 were holding above 41F. Time/temperature controlled for safety food shall be maintained at 41F or less. CDI: All food in prep top 1 that was prepared today was moved to cool down in a prep cooler. Food will not be stored in the prep cooler until the prep top is repaired. Food stored in walk in cooler will be discarded after 5 days until it is repaired to be 41F or below. Prep top will not be used until it is repaired and holding below at or below 41F.
1.5
23.
3-501.18; Priority; Observed one container of tomato sauce held past 7 days. Food shall be discarded if it exceeds 7 days at 41F. CDI: Tomato sauce was voluntarily discarded.
0.0
37.
3-302.12; Core; Observed some bottles of oil and water without labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with the common name of the food. CDI: Bottles were labeled.
0.0
41.
3-304.14; Core; Multiple buckets were stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. CDI: Buckets were moved off the floor.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; No one on staff had a Serve Safe or equivalent certificate. 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. Have an employee or manager who can be on-site during all hours of operation take an accredited food safety course.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean up of vomiting or diarrheal events. PIC given written information upon conclusion of the inspection.
0.0
41.
3-304.14; Core; Wet sanitizing cloth left on counter near front prep area. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. Keep sanitizing cloths in sanitizer solution when not in use. CDI-PIC removed cloth.
0.5
General Comments
Inspection lead by Matthew Saliba. TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
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 required due to COVID-19 concerns. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
