3-302.11; Priority; Observed a package of cooked potatoes stored underneath boxes of raw ground beef in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food, such as fruits and vegetables, and cooked ready-to-eat food. CDI - Containers rearranged to prevent cross-contamination.
1.5
28.
7-201.11; Priority; Observed a bucket of sanitizer stored next to packages of single-use containers for to-go foods. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer bucket moved to prevent contamination of to-go containers.
1.0
33.
3-501.15; Core; Observed cooked meats cooling in the walk-in cooler with tight-fitting lids. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. CDI - Lids lifted and shifted to allow for better heat transfer.
0.0
41.
3-304.14; Core; When tested during the inspection, the concentration of the multi-quat sanitizer in the wiping cloth bucket was less than the minimum of 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's use label and the NC Food Code. Replace sanitizer liquid.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed a large number of food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. REHS strongly recommends acquiring more shelving for storage of drying containers, the current amount of storage shelves cannot effectively store containers for air drying.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; A few food containers had sticker residue and debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers were removed for cleaning.
1.5
21.
3-501.16(A)(1); Priority; A container of cooked pork was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature food.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple recently prepared TCS foods were holding above 41F in the Salsarita makeline cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved into walk-in cooler for cooling.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.
0.0
47.
4-501.11; Core; The gaskets of the refrigerator on the Char Grill side and the gasket of the hotbox warmer on the Salsaritas side are damaged. Equipment components such as doors, seals, hinges, fasteners, etc. shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace these damaged gaskets.
0.0
48.
4-302.14; Priority Foundation; Test papers for chemical sanitizer could not be located during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Another manager left to acquire test papers.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-602.11; Core; A couple soda nozzles on the soda machine had brown residue buildup on their interiors. In equipment such as beverage dispensing nozzles and enclosed components of equipment such as beverage and syrup dispensing lines or tubes shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI - Soda nozzles removed for cleaning.
1.5
35.
3-501.13 ; Priority Foundation; Packages of raw chicken were being thawed under running water, but some were not under the water flow and were not fully submerged. TCS (time/temp control for safety food) shall be thawed: Completely submerged under running water at a temperature o f70F or below and with sufficient velocity to agitate and float off loose particles in an overflow. CDI - Chicken added to containers to allow them to be submerged under the running water.
0.5
39.
3-305.11; Core; Boxes of food were stored on the floor in the freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move boxes of food off the floor and onto shelving.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16(A)(1) ; Priority; Several TCS foods in the warmer in the Salsarita side were holding below 135F. TCS (time/temperature control for safety) food in hot holding shall be maintained 135F or above. CDI - Containers removed to be reheated.
1.5
33.
3-501.15; Priority Foundation; Cooling chicken and beef were placed in deep containers with lids, not allowing for adequate cooling in the walk-in cooler. Cooling shall be accomplished using one or more of the following methods: Placing food in shallow pans; Separating the food in the smaller/thinner portions; Using containers that facilitate heat transfer; or other effective methods. CDI - Foods were separated into thinner portions and returned to walk-in cooler.
0.5
44.
4-901.11; Core; Observed a few metal containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Separate containers for air-drying, make sure containers are fully dry before storing.
0.5
49.
4-602.13; Core; Observed some dust buildup on the hood vent inserts on the Salsarita side and grease buildup on the fryer exteriors on the Char Grill side. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas.
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; TCS foods in side prep cooler next to the grill were not maintaining foods at proper temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods, unit was not turned on properly. Unit was turned on, do not store TCS foods in this unit until it reaches temperatures.
1.5
23.
3-501.17; Priority Foundation; Several metal containers of prepared, cooked meats and other ready-to-eat foods were not marked with a date. Refrigerated, ready-to-eat, TCS food 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 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Appropriate dates were added to the containers by the PIC.
1.5
44.
4-901.11; Core; Observed a couple clear, plastic containers stacked together while wet in storage. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Separate containers for air-drying, make sure containers are fully dry before storing.
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
3-101.11; Priority; Observed boxes of bell peppers with mold in the walk-in cooler. Food shall be safe, unadulterated, and as specified in the Food Code, honestly presented. CDI - Moldy peppers were voluntarily discarded by PIC.
1.0
49.
4-601.11(B) and (C); Core; The lower shelf of one of the prep tables, under the rack of canned foods, and the exterior of the drawer coolers had some debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas and maintain them clean.
0.0
General Comments
No PIC signature. At time of inspection, Salsarita side was not operating for the day. 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. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. VR-VERIFICATION REQUIRED. REHS will return by October 1, 2020 to verify the hose has been repaired so when the hose hangs down it is at least 1-inch above the floor level of the sink. Repair pic may also be texted to REHS at 919-623-0459. Follow-Up: 10/04/2020
*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* 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.
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.
