2-301.14; Priority; Observed team members on the grill crack raw shell eggs then changed tasks to place RTE toast, bagels on to plates. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands-team member washed hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Observed portioned ramekins of cesar and ranch dressing holding above 41F in tall reach in cooler. Bulk containers of dressing state that the product contains milk and eggs and must be refrigerated. TCS foods shall be held at 41F or below. Ambinet air temp in tall reach in 43F. Manager will hold portioned dressing in walk in and monitor tall reach in cooler.
0.0
23.
3-501.18; Priority; Observed open package of mozzarella with date 6/14/24. Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. Item discarded.
0.0
56.
6-303.11; Core; Observed two lights burned out inside dry storage area. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide lighting.
3-302.11; Priority Foundation; Observed uncovered raw shell eggs stored above RTE butter inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Storage hierarchy rearranged.
1.5
16.
4-702.11; Priority; Observed bowl and spoon washed and rinsed quickly inside food vegetable prep sink then placed in on the grill for reuse. Dishes shall be submerged in soapy solution and dishes shall be immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
1.5
23.
3-501.18; Priority; Observed open packages of deli turkey holding inside drawer with prep date 12/28/23. Observed cooked pork holding without a date mark. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
28.
7-201.11; Priority; At the beginning of inspection, observed sanitizer bucket stored inside food prep sink and a bottle of dish soap stored on prep sink drain board. Observed sanitizer bottle stored next to napkins in alley area. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
28.
7-204.11 ; Priority; Observed chlorine residual in two sanitizer buckets greater than 200PPM. Chlorine sanitizer shall register 50-200PPM. Solution diluted.
0.0
53.
5-501.17; Core; Trash can in womens restroom is missing a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
56.
6-303.11; Core; Observed two lights burned out inside dry storage area. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide lighting.
2-301.14; Priority; Observed team member handle RTE french toast and sausage after dipping gloved hands into raw french toast batter. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.
2.0
15.
3-302.11; Priority;Observed team member rinse bowl used to crack raw shell eggs inside vegetable prep sink. Do not use vegetable prep sink for raw animal food prep. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables.Team member washed sink.
1.5
16.
4-602.11; Core; Observed brown residue inside ice machine chute at coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
21.
3-501.16(A)(1) ; Priority; Observed chicken tenders sitting at room temp inside fryer basket some temping under 135F- item discarded. TCS foods shall be held at 135F or greater. Recommend time holding for chicken tenders.
3-501.16 (A)(2) and (B); Priority; Observed blue cheese, feta cheese, chopped spinach, sausage links, cut lettuce holding above 41F inside cold top station on the line- items discarded. TCS foods shall be held at 41F or below. Manager called for service on unit.
1.5
23.
3-501.17; Priority Foundation; Observed two open packages of ham, Canadian bacon, turkey, and home fries held overnight without date marking. Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-102.11; Priority Foundation; Observed sanitizer spray bottle unlabeled. 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- items labeled.
0.0
33.
3-501.15; Priority Foundation; Observed chicken stock and chicken cooling while tightly covered plastic wrap. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination. Covers removed
2-301.14; Priority; Observed team member on the grill crack raw shell eggs with gloved hands then change tasks, without washing hands or changing gloves to cut RTE toast with contaminated gloves. Observed team member crack raw eggs and handle raw sausage patties with gloved hands change gloves without washing handles to handle RTE English muffins. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS provided training on hand washing procedures to manager and employees.
2.0
16.
4-601.11 (A); Priority Foundation; Observed team member using vegetable prep sink to rinse off utensils and rinse out wiping cloths- EHS provided training, wiping cloths shall be rinsed in sanitizer solution in between uses. Observed a buildup of black residue inside corners of the prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
16.
4-602.11; Core; Observed black and pink residue inside ice machine chute in self service coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. detail clean machine.
0.0
23.
3-501.17; Priority Foundation; No date marking available for open packages of ham, feta cheese, gallon of milk.Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
24.
3-501.19; Priority Foundation; Time stamp not provided for raw shell eggs stored at room temperature. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item time stamped.
7-201.11; Priority; Observed bottle of dish soap stored above vegetable prep sink. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.15; Priority Foundation; Observed pan of grits cooling inside deep container with tightly wrapped plastic. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed
0.0
56.
6-303.11; Core; Observed light burned out above vegetable prep sink and in dry storage area.At least 540 lux (50 foot candles) shall be provided at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide lighting.
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
2-301.14; Priority; Observed team member crack raw shell eggs, then change tasks to handle RTE foods without washing hands first. Observed team member start work entering the kitchen and handling clean food utensils without washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.
2.0
15.
3-302.11; Priority; Observed raw sausage thawing above RTE ham and Canadian bacon. FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Team member rearranged storage hierarchy.
0.0
16.
4-501.114; Priority; Observed low temp dish machine hot water reach 112F and continued to fall in temperature to 94F after running the unit 4 times. Hot water shall be supplied at a minimum temperature of 120F for low temp machines. Call Ecolab for service- Use 3 comp sink for dishwashing unit dish machine is repaired. EHS will return to verify unit temperatures.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed grill tools and food utensils stored inside soiled drawer on the line. leaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
50.
5-103.11; Priority Foundation; Observed hot water not available due to broken water heater. e water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. Repair or replace unit ASAP.
0.5
General Comments
Observed hot water heater not operational- intent to suspend issued. Switch to single use utensils. Use 3 comp sink for dishwashing and provide warm water near handsink using tea urn. Follow-Up: 08/26/2022
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 due to COVID-19 precautions.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
55.
6-501.12; Core; Observed grease and food debris under the deep fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean under the fryers.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
*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. No PIC signature due COVID-19 precautions.
*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.
At the start of the inspection, front area cook did not have on gloves, but there was food(biscuits) on the grill that you cannot bare hand. Please talk with everyone about foods you cannot bare hand contact. Inspection performed by inspector Melonee McCrimmon. *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. Follow-Up: 06/25/2018
*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. Follow-Up: 01/18/2018
