6-301.12; Priority Foundation; No paper towels at the hand sink in the back prep room. Each hand sink shall have individual disposable paper towels. Towels were provided once REHS spoke to PIC.
1.0
14.
3-203.12; Priority Foundation; No oyster tag on the container of oysters in the prep refrigeration unit. Keep shell stock tags attached to the container of shell stock until the container is empty. The PIC found the oyster tag and placed it on the container of oysters.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Mozzarella cheese is 45F and chicken tenders are 43F in the grill prep refrigeration unit. Shrimp is 48F, raw chicken is 48F and cooked chicken is 51F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The mozzarella cheese was placed on ice, the chicken tenders were replaced with frozen chicken tenders. The walk-in cooler door was shut and the temperature of the walk-in went down to 38F by the end of the inspection.
1.5
28.
7-201.11; Priority; A container of gas stored next to bags of sugar. Poisonous or toxic materials shall be stored so they do not contaminate food, equipment, utensils, linens or single service articles. The gas was moved away from the sugar once REHS spoke to PIC.
3-304.12; Core; Ice scoop is laying flat in the ice bin. Keep the scoop handles up out of the ice or in a ice scoop container. The handle was placed up once REHS spoke to PIC.
0.5
54.
5-501.115; Core; Grease on the dumpster pad around the grease container. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
3-501.16 (A)(2) and (B); Priority; Chicken nuggets are 43F and mozzarella cheese is 43F in the grill refrigeration unit. TCS food shall be held at 41F and below. Mozzarella cheese and chicken nuggets were placed on ice. This is a repeat item.
3.0
25.
3-603.11; Priority Foundation; Priority Foundation; No consumer advisory for the raw oysters that is served on the paper menu. Include a disclosure oysters are served raw on the menu. Include a reminder stating consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Follow-up will be conducted by March 8th.
0.5
36.
4-502.11(B); Priority Foundation; The digital thermometer is not working the battery is low. Metal stem thermometers shall be calibrated to 32F in ice water. A follow-up will be conducted by REHS by March 8th.
0.5
51.
5-205.15; Core; Cold faucet is not working on the hand sink in the dish room. Plumbing must be in good repair.
1.0
54.
5-501.111; Core; Missing lids on the cardboard and trash dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-205.11; Priority Foundation; Front hand sink has rice stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rice was removed from the hand sink once REHS spoke to PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken is 42F and mozzarella cheese is 43F in the grill prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above chicken and mozzarella cheese was moved to the walk-in cooler. This is a repeat item.
3.0
39.
3-305.11; Core; A bag of rice is stored in a hand sink. Food shall be protected from contamination by storing food where it is not exposed to splash, dust or other contamination. Food shall be stored in a clean and dry location.
1.0
41.
3-304.14; Core; Core; Wiping cloth buckets have less than 50ppm of chlorine. Wiping cloths shall be stored in chlorine sanitizer mixed to 50-200ppm of chlorine. The wiping cloth buckets were remixed to 100ppm of chlorine. This is a repeat item.
2-102.12 (A); Core; The person in charge has not passed a food protection manager course.
he 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.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken is 51F and mozzarella cheese is 47F in the grill prep refrigeration unit. Pico de gallo is 47F in the make line of the left prep refrigeration unit. Keep all potentially hazardous food at or below 41F when held cold. The above food was voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; No consumer advisory for the raw oysters and raw fish that is served on the menu. Include a disclosure oysters and fish are served raw on the menu. Include a reminder stating consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. follow-up will be conducted by REHS by August 13th.
0.5
36.
4-302.12; Priority Foundation; Missing a refrigeration thermometer in the right prep refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. A thermometer was provided during the inspection.
0.0
41.
3-304.14; Core; A wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths shall be stored in chlorine sanitizer mixed to 50-200ppm of chlorine. The wiping cloth bucket was remixed to 100ppm of chlorine.
6-301.12; Priority Foundation; Front handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Paper towels added during inspection.
0.0
10.
5-205.11; Priority Foundation; Middle kitchen handwashing sink blocked with sponge and observed with a lot of food debris. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Sponge removed. Use food prep sink, not handwashing sinks, for dumping food water.
1.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Beef hot-holding by grill at 125-130F. PIC found that the hot hold unit had not been turned on. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Hot hold unit turned on and beef reheated to 165F corrective. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In walk-in cooler, shredded chicken dated 3/7 holding at 43F in thick plastic tightly covered container. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Cover loosened and product to be used up today or discarded.
0.0
37.
3-302.12; Core; Labeling missing on a few containers of spice, and squeeze bottle of food ingredient. 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. Add labeling to these items. [REPEAT]
1.0
41.
3-304.14; Core; Damp wiping cloths stored hanging off sides of sanitizer buckets. One sanitizer bucket stored up on shelf directly next to the prep unit foods. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Containers (sanitizer buckets) 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- Bucket moved to a low shelf, and cloths but back in the sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; A few pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans rearranged during inspection to air dry.
0.0
47.
4-501.11; Core; Wire storage rack in the walk-in cooler has a very rusted shelf. Two lights out over cook area. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the light bulbs and rusted shelf.
0.0
47.
4-202.11; Priority Foundation; Two spatulas with very damaged (cracked and chipped) heads stored as clean. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection.
0.5
49.
4-601.11(B) and (C); Core; The clean dish storage rack has residue accumulation and observed with dirty dish aprons hanging on the rack leaning against clean dishes. Container holding small cleaned utensils soiled inside. Aprons moved and dish container returned for cleaning. Increase cleaning frequency to dish rack and clean thoroughly.
0.5
54.
5-501.110; Core; Top lid of dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed.
0.0
55.
6-501.12; Core; Ceiling vents in kitchen over food prep areas and in restrooms with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean. [REPEAT]
0.5
55.
6-501.16; Core; Mops in outside service sink closet, leaning up against wall floppy mop head side up where draining down handle and wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack at service sink to allow for proper hanging of mops. [REPEAT]
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
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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 additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
6.
2-401.11; Core; Employee beverage stored up on counter next to prep unit food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Employee beverage moved during inspection.
0.0
10.
6-301.12; Priority Foundation; Paper towel dispenser in main middle prep area is not functioning. Each handwashing sink shall be provided with Individual, disposable towels. Repair or replace the paper towel dispenser (try a fresh battery). CDI- PIC to fix unit. Employees to use other handwashing sinks nearby until repairs complete.
0.0
16.
4-601.11 (A); Priority Foundation; Several food containers stored as clean with sticker residue and old date labels remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers with residue returned for cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; Large pan of shredded beef hot-holding at 129F next to the grill. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Beef reheated to at least 165F corrective. PIC re-plugged in the cord of the hot-hold unit that had become loose.
0.0
23.
3-501.17; Priority Foundation; Date-Marking missing on large container of chopped beef and bundles of cooked rice cooked on previous days. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling has completely faded off of a sanitizer buckets in use. 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- Labeling added during inspection. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Very large, thick plastic, container of beef cooked yesterday cold-holding in walk-in cooler at 43F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. CDI- Beef moved to shallower metal pans for improved cooling during inspection.
0.5
37.
3-302.12; Core; Labeling missing on bin of salt. 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. Add labeling to these items. [REPEAT]
1.0
39.
3-305.11; Core; Cardboard box of foil sheets stored directly on top of unprotected cut vegetables in the top section of right side prep unit [REPEAT]. Several containers of prepared foods in walk-in cooler and in lower sections of prep units under wire shelving lacking covers. Large containers of salsa stored on floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination. Clean foil sheet barrier added between the cardboard box and food during inspection. Salsa containers moved up off floor. Add covers to stored foods.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm chlorine [REPEAT]. Sanitizer bucket stored on floor. Damp wiping cloth siting out on counter [REPEAT]. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Containers (sanitizer buckets) 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- bucket moved up off floor to a low shelf, Cloth returned to laundry and sanitizer remade during inspection.
0.5
43.
3-304.12; Core; No-handle single service bowl left in bin of salt as a scoop. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Bowl discarded during inspection.
0.5
47.
4-101.17; Core; A Wood stand is being used on the floor as dunnage rack in the walk-in cooler for food storage. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the wood with metal dunnage rack. [REPEAT]
1.0
54.
5-501.110; Core; Trash piled up on top of dumpsters with lots of flies observed. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Increase trash service frequency as needed. Ensure trash is placed inside dumpster, not tossed on top where it can damage the top dumpster lids.
0.0
55.
6-501.12; Core; Ceiling vents in kitchen over food prep areas and in restrooms with dust/residue accumulation. [REPEAT] Wall behind ice machine with dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean.
0.5
55.
6-501.16; Core; Mops in outside service sink closet, leaning up against wall floppy mop head side up where draining down handle and wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack at service sink to allow for proper hanging of mops.
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 today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present during morning food prep. Manager called and arrived later during inspection. 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 additional staff with managerial control certified to provide better coverage.
1.0
15.
3-302.11; Priority; Raw shell eggs stored above cabbage and pepino in the walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- Shell eggs moved to low shelf during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-Marking: One container of milk opened the previous day lacking date mark. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep date added during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling has completely faded off of all the sanitizer buckets. 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- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on one container of spice. 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. Add labeling to these items. [REPEAT]
0.0
39.
3-305.11; Core; Cardboard box of foil sheets stored directly on top of unprotected vegetables in the top section of right side prep unit. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination. CDI- Clean foil sheet barrier added between the box and food during inspection.
1.0
40.
2-402.11; Core; Food employee with big fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Supply beard guards for employees or require facial hair to be trimmed very short.
0.5
41.
3-304.14; Core; Damp wiping clothes hanging off of side of sanitizer buckets. Sanitizer concentration too low at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain sanitizer at 50-200ppm chlorine. Recommend emptying the sanitizer buckets each night. Remake the sanitizer buckets and keep the damp wiping cloths fully submerged in the sanitizer.
0.5
47.
4-101.17; Core; A Wood stand is being used on the floor in the walk-in cooler for food storage. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the wood with metal dunnage rack. [REPEAT]
0.5
47.
4-205.10; Core; Blentec blender labeled for household use only observed in the kitchen. FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the Blentec from the premises.
0.0
47.
4-501.11; Core; The right side prep unit door gasket is torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the door gasket.
0.0
55.
6-501.12; Core; Ceiling vents in kitchen and in restrooms with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean. [REPEAT]
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 today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material again provided to PIC. Keep a copy of these references at the restaurant. [REPEAT]
0.5
6.
2-401.11; Core; Employee beverage stored on top of the ice machine, and another inside the ice machine in direct contact with ice. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverages moved to low shelf or discarded by PIC during inspection.
0.5
16.
4-601.11 (A); Priority Foundation; Several food containers stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers with residue returned for cleaning. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; All the TCS foods in the top section of the left prep unit holding above 41F. Salsa fresca in a plastic pan in the right side prep cooler holding at 50F (with dough balls inside the cooler at 41.9F). In the walk-in cooler, pans of pez cado, cameron limon (shrimp), and cut tomato cold-holding above 41F as shown in above grid. Several boxes (~8) of raw beef (chuck eye) stored on a kitchen dunnage rack at 47F; PIC states these were part of the delivery earlier and will be cooked later. Bags of cheese delivered earlier today at 42.3F. Bin of cheese sitting out on counter by the grill (not on TPHC) measured at 45F. The PIC stated the walk-in cooler door had been propped earlier during deliveries. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Ensure TCS foods are at 41F and less before placing up in the top section of prep line. The top section of prep line is intended for maintaining temperatures, not for cooling. CDI- Off-temperature foods at the prep lines, and foods exceeding 45F in the walk-in cooler voluntarily discarded by the PIC during inspection. Delivered beef moved to cold-holding. Cheese on counter moved to cold-holding. Recommend installing an air curtain at the walk-in cooler entrance. Do not leave walk-in cooler door propped open for extended periods of time. Recommend having the walk-in cooler and prep coolers serviced and temperature reduced to improve cold-holding. REHS will return by June 10, 2022 to verify required temperatures of 41F and less are being maintained in the cold-hold units. [REPEAT]
1.5
23.
3-501.18; Priority; Disposition: In the walk-in cooler, containers of shrimp on day 8, past maximum 7-day hold allowed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Coode (up to 7 days when maintained at 41F and less). CDI- Product voluntarily discarded by PIC during inspection.
1.5
35.
3-501.13 ; Priority Foundation; Thawing Methods: Raw shrimp thawing sitting in still water on prep counter. Fish thawing in prep sink with the water running over measured at 78F and the fish at 65F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Fish moved to cold-holding. PIC directed to move the shrimp to a pan that allows for drainage, and ice was added on top. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. 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. Add labeling to these items.
0.0
43.
3-304.12; Core; Single-service container sitting in bucket of clamato juice as scoop. Use a scoop that has a handle and keep the handle out of the food. CDI- Container removed during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to air-dry thoroughly before stacking.
0.0
47.
4-101.17; Core; A Wood stand is being used in the walk-in cooler for food storage. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the wood with metal dunnage rack. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Fan covers in walk-in cooler with dust and black residue accumulation. Sides of equipment with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
54.
5-501.110; Core; Top lid of dumpster open, one side mashed into the dumpster. Side doors of dumpsters also left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Have the lid repaired. Keep doors/lids closed. [REPEAT]
0.0
54.
5-501.115; Core; Litter observed on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean. [REPEAT]
0.5
55.
6-501.12; Core; Mop in service sink closet, hung floppy mop head side up where draining down handle and wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack at service sink to allow for proper hanging of mops. [REPEAT]
0.5
55.
6-501.12; Core; Floors under and around equipment with residue accumulation. Ceiling vents in kitchen and in restrooms with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean.
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 today due to COVID-19 precautions. Inspection report is emailed to PIC. REHS will return by June 10, 2022 to verify required temperatures of 41F and less are being maintained in the cold-hold units.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided. Post a copy as employee training reference. [REPEAT]
0.0
1.
2-101.11; Priority Foundation; At start of inspection, no one was designated as being in charge. The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. CDI- A manager was called that arrived later in the inspection. Always have a person present that is designated as in charge.
0.0
2.
2-102.12 (A); Core; A Certified Food Protection Manager was not present at start of inspection. A manager with CFPM was called and arrived later in the inspection. 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. CDI- A manager with CFPM was called and arrived later in the inspection. Have additional staff with managerial control certified as Food Protection Managers.
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. [REPEAT]
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT]
0.0
10.
6-301.14; Core; Front handwashing sink lacking handwashing sign. 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. CDI- Sign provided for posting. [REPEAT]
0.0
10.
5-205.11; Priority Foundation; Large pan observed sitting in the middle kitchen handwashing sink. Front handwashing sink blocked with large trash can and tools. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Pan, trash cans and tools moved during inspection. [REPEAT]
2.0
10.
6-301.12; Priority Foundation; Front handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual, disposable towels, or a heated-air hand drying device. CDI- PIC directed to refill paper towels during inspection.
0.0
10.
6-301.11; Priority Foundation; Rear kitchen handwashing sink lacking handwashing soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- PIC directed to have soap added to this handwashing sink during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several food containers stored as clean with sticker residue remaining. Multiple dicers and juicers stored as clean with food debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers with residue returned for cleaning. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Very large, thick plastic, tightly covered, container of beef cooked yesterday cold-holding in walk-in cooler at 53F. Large pan of cooked shrimp in top section of prep line, prepared this morning, measured at 58F. [REPEAT] Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Ensure TCS foods are at 41F and less before placing up in the top section of prep line. The top section of prep line is intended for maintaining temperatures, not for cooling. CDI- Off-temperature beef voluntarily discarded during inspection, and shrimp moved to walk-in for expedited cooling.
0.0
23.
3-501.17; Priority Foundation; Cooked beef, shrimp, and fish in walk-in cooler prepared previous days lacking datemarking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked, date the pre-cooked product opened). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Datemarking added during inspection.
1.5
28.
7-102.11; Priority Foundation; Bucket of sanitizer chemical lacking labeling. 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- Labeling added during inspection. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Very large, thick plastic, tightly covered, container of beef cooked yesterday cold-holding in walk-in cooler at 53F. Shrimp prepared earlier placed in top section of prep unit, holding at 58F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. CDI- Off-temperature beef voluntarily discarded during inspection. Shrimp moved to walk-in for expedited cooling.
0.5
35.
3-501.13 ; Priority Foundation; Thawing Methods: Seafood and octopus thawing sitting in still water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Seafood returned to cold-holding and running water added to octopus during inspection.
0.5
36.
4-204-112; Core; Both prep units lacking air temperature thermometer. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. CDI- Air temperature thermometers added during inspection.
0.5
39.
3-303.12; Core; Large bin of shrimp in walk-in cooler sitting in melted ice. unPACKAGED FOOD may not be stored in direct contact with undrained ice. CDI- Water removed during inspection.
1.0
41.
3-304.14; Core; Sanitizer concentration in sanitizer bucket too high, measured at 300+ppm chlorine residual. Test strips PIC has for checking the sanitizer were damp and not reading correctly. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- PIC directed to dilute the sanitizer with water down to correct concentration. Obtain spare sanitizer test kit and store sanitizer test kits away from water and high humidity.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils and pans hanging down low into dirty dish side of 3-comp sink exposed to potential splash contamination. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination. Move the clean utensils/pans over to the clean dish (sanitize) storage side of the 3-comp sink.
0.0
45.
4-903.11(A) and (C); Core; Single-service unwrapped forks and spoons sitting out in large box exposed to potential customer touch and sneeze, and stored facing all different directions. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Recommend placing the forks and spoons in smaller containers that holds the utensils upright, and arranged so all the handles are at the top, so the food surface of the utensils are protected below within the container.
0.5
47.
4-501.11; Core; Right side prep unit has torn door gasket. Several light bulbs are out over the stove. One food dicer is missing part of the blade grid and blades bent. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the door gasket and light bulbs. Repair/replace the food dicer.
0.0
47.
4-205.10; Core; Oscar blender observed labelled for -Household Use Only-. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Take the blender home. [REPEAT]
0.0
47.
4-101.19; Core; Wood stand being used in walk-in cooler for food storage. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the wood with metal dunnage rack. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Fan covers in walk-in cooler with dust and black residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.5
53.
5-501.17; Core; Ladies restroom lacking covered small trash can for feminine products disposal. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add small covered trash can to this space. [REPEAT]
1.0
54.
5-501.110; Core; Top lid of dumpster open, appears to be missing. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Have the lid repaired. Keep doors/lids closed. [REPEAT]
0.0
54.
5-501.115; Core; Litter observed on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.5
55.
6-501.16; Core; Mop siting in bucket of dirty water. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack at service sink to allow for proper hanging of mops. [REPEAT]
0.5
56.
6-303.11; Core; Lighting appears low in ladies restroom. One of the bulbs may be out. Maintain lighting in restrooms to at least 20 foot candles of lighting. Replace the bulb to increase lighting to this area.
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 today due to COVID-19 precautions. Inspection report is emailed to PIC. Grade card observed covered with another paper at the start of inspection. Grade cards shall be maintained visible upon entry at the location posted by the REHS. CDI- paper removed. Keep grade card visible or citation will be issued.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
10.
6-301.14; Core; Front handwashing sink lacking handwashing sign. 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. CDI- Sign provided for posting.
0.0
10.
5-205.11; Priority Foundation; Pan of prepared food observed sitting in the kitchen handwashing sink. Front handwashing sink blocked with bucket of sanitizer. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Pans removed during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Several food containers stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to dish sink for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several pans of fish salad in thick plastic pans cold-holding in top section of prep line too warm, measured at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Ensure TCS foods are at 41F and less before placing up in the prep line. CDI- Fish salad transferred to metal pans and moved to walk-in for active cooling.
1.5
28.
7-102.11; Priority Foundation; Bucket of sanitizer and spray bottle of chemical lacking labeling. 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- Labeling added during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to air-dry thoroughly before stacking.
0.0
47.
4-205.10; Core; Oscar blender observed labelled for -Household Use Only-. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Take the blender home.
0.0
47.
4-501.11; Core; Wire shelves for dry storage and in walk-in cooler are rusted. Door gasket on prep cold-hold unit is not fully attached, hanging down. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the shelves. Repair/re-attach the low door gasket.
0.0
47.
4-101.19; Core; Several wood pallets being used for food storage. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the wood pallets with metal dunnage racks. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Fan covers in walk-in cooler with dust and black residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area and clean thoroughly.
0.5
53.
5-501.17; Core; Ladies restroom lacking covered small trash can for feminine products disposal. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add small covered trash can to this space.
0.5
54.
5-501.110; Core; Side door of dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Top lid of dumpster damaged, sunk into dumpster. Have the lid repaired. Keep doors closed.
0.0
55.
6-501.16; Core; Mop siting in empty bucket. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack at service sink to allow for proper hanging of mops.
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 today due to COVID-19 precautions. Inspection report is emailed to PIC.
*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.
*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.
*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.
*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.
Facility name changed from Mango Moy to El Pollote. Per owner, permittee corporation has not changed. Ownership is still City Food, Inc. *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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
