3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures.
1.5
28.
7-102.11; Priority Foundation - Spray bottle of bleach-water was not labeled, and one sanitizer bucket was not labeled as "sanitizer" (name had rubbed off)...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling containers.
1.0
28.
7-204.11; Priority - Spray bottle with bleach and water (containing sanitizer) was too strong (bleached out test strip)...Chemical sanitizers applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration limits...CDI by discarding bleach-water from bottle. For chlorine sanitizer, concentration shall be 50-200 ppm.
0.0
37.
3-302.12; Core - A few squeeze bottles of cooking oil and water were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Quaternary ammonium sanitizer (QA) in one wiping cloth bucket was less than 200 ppm (minimum required for type of QA used), and another bucket had soiled sanitizer solution. Moist cloth in one bucket was not covered by sanitizer (not completely submerged)...Moist or soiled wiping cloths shall be kept down inside approved (at proper concentration) and clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
45.
4-903.12; Core - Some disposable container lids were stored with food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert disposable lids on clean surfaces.
0.0
48.
4-302.14; Priority Foundation - Chlorine based sanitizer is used in facility, and no sanitizer test strips were provided to check concentration...A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided...Provide required chlorine test strips (NOTE: Correct chlorine sanitizer concentration is 50-200 ppm)...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled walk-in cooler door and handle, table mounted can opener, freezer interiors, #10 can storage rack and a few shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Some small holes were in kitchen walls (particularly by mop sink area)...Physical facilities shall be kept in good repair...Seal wall holes.
0.5
55.
6-501.12; Core - Observed soiled mop sink basin, floor drains, and drain pipes...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Item #48 on this report. By March 25, 2024, send photo of chlorine test strips obtained to Lucy.Schrum@wake.gov OR text photo to 919-868-2565. Follow-Up: 03/25/2024
3-301.11; Priority - Observed worker very briefly touched chips with bare hand when dispensing chips with scoop...Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment...CDI by informing worker and PIC of requirement.
0.0
21.
3-501.16(A)(1); Priority - A few areas of chicken pieces in double boiler on grill top were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be hot held at 135F or above throughout entire product...CDI by reheating chicken. NOTE: After cooking and cutting meat and chicken, ensure the meat/chicken has maintained a temperature of 135F or above BEFORE placing in hot holding. If temperature has fallen below 135F, the food must be reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures and completing TPHC form.
1.5
28.
7-201.11; Priority - Chemical containers were stored next to disposable food containers by office...Chemicals shall be separated and stored to prevent contamination of food, clean equipment and disposable food/beverage items...CDI by properly storing chemicals.
1.0
28.
7-102.11; Priority Foundation - A few buckets of wiping cloth sanitizer were not labeled "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer bottles.
0.0
41.
3-304.14; Core - Quaternary ammonium sanitizer (QA) in two wiping cloth buckets was less than 200 ppm (minimum required for type of QA used). Moist wiping cloth was hanging over top rim of one bucket (not down in sanitizer). One soiled cloth was attached to clothing of one kitchen worker...Moist or soiled wiping cloths shall be kept down inside approved (at proper concentration) and clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not attached to kitchen workers' clothing or aprons.
0.5
43.
3-304.12; Core - Scoop handle was touching rice...During pauses in food preparation or dispensing, utensils used shall be stored on dry, clean surface or in food with handles extending out of food...Store rice scoop with handle up, extending out of rice.
0.0
45.
4-903.11(A) and (C); Core - Stacks of cups at cash register were unprotected, and disposable jugs were on floor outside bathroom doors...Single service disposable food/beverage containers and utensils shall be protected from contamination and stored 6 inches above floor...Keep cups in approved dispensers or inverted and inside their original plastic sleeves pulled up to rims of top cups on stacks. Elevate food/beverage items 6 inches above floor.
0.5
47.
4-502.11(A) and (C); Core - One plastic scoop and food container were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled walk-in cooler door and handle, table mounted can opener, freezer interiors, #10 can storage rack...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Some small holes were in kitchen walls, and caulk was missing between sink and adjacent splash guards of one handsink...Physical facilities shall be kept in good repair...Seal wall holes and replace missing caulk.
0.5
55.
6-501.12; Core - Observed soiled walls behind/under sinks, floor drains, and flooring around equipment legs, under equipment/counters and in corners...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
2-401.11; Core - Observed one uncovered employee beverage near edge of table top with uncovered disposable food containers on bottom shelf below...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils and single service food/beverage containers cannot result. Employees shall drink from a closed (covered) beverage container...CDI by properly relocating beverage.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods in walk-in cooler and refrigerated make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection.
1.5
33.
3-501.15; Priority Foundation - Cut/diced tomatoes cooled down only one degree in middle of product within more than 2 hours (see temperature chart)...To cool down TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequently stirring, add ice as an ingredient, use rapid cooling equipment (freezer, ice paddle/wand), and or loosely cover or completely uncover cooling foods if there's no over head contamination...CDI by changing cooling methods for faster cooling.
0.5
40.
2-402.11; Core - A few food/kitchen workers had uncovered facial hair...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair to effectively keep their hair from contacting exposed food, clean equipment/utensils and unwrapped single service disposable food/beverage articles...Instruct workers to don hair/beard restraints or ensure they do not have facial hair that is longer than an eyelash.
0.0
44.
4-903.11(A), (B) and (D); Core - Many utensils with extended handles were stored in same pans with handles going in difference directions...Food utensils shall be stored so food contact surfaces are not contaminated...Store utensils with handles going in one direction.
0.0
45.
4-903.11(A) and (C); Core - Many disposable food containers and stacks of cups were unprotected. Plastic spoons at customer self-service counter were stored with food contact sides presented to user...Single service disposable food/beverage containers and utensils shall be protected from contamination...Store disposable containers covered or inverted on clean surfaces. Keep cups in approved dispensers or inverted and inside their original plastic sleeves pulled up to rims of top cups on stacks. Store plastic spoons with handles presented to user.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on Friday, 8/18/2023 to evaluate completion of Item #22 on this report. Follow-Up: 08/25/2023
