2-301.14; Priority; Observed two team members enter the kitchen from the back door donned gloves to begin preparing food without washing hands first. Observed team member drop thermometers on the ground fail to wash hands before preparing food. Observed team member on the grill crack raw shell eggs with gloved hands then change tasks to handle RTE cheese on the cold top station. 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.
4.0
16.
4-602.11; Core; Observed white buildup on filtered water 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 detail clean equipment.
0.0
33.
3-501.15; Priority Foundation; Observed cooked sausage patties and links cooling inside deep metal pans tightly covered plastic. Observed boiled eggs cooling inside cold top station while doors are left open. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling.
0.5
44.
4-901.11; Core; Observed team member hand-drying dishes off with a towel. After cleaning and Sanitizing, equipment and utensils:
(A) Shall be air-dried or used after adequate draining. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Allow dishes to air dry.
0.0
48.
4-302.14; Priority Foundation; Observed test strips for chlorine and quat solutions damaged by water. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
55.
6-501.16; Core; Observed several wet mop heads stored on the floor in the chemical room.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
2-301.14; Priority; Observed team member on grill crack raw shell eggs with gloved hands then handle RTE cheese inside cold top station. 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 cooked RTE sausage and bacon stored below french toast batter and pancake batter 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. Manager rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed lemon juicer, dried food debris on food utensils spatulas, scoops ect... inside soiled drawers in the prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
16.
4-501.114; Priority; Observed quat 0PPM inside 3 comp dispenser. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.Solution replaced. Quat residual 200PPM.
0.0
23.
3-501.18; Priority; Observed no date mark for buckets of home fries prepared on days prior, diced deli turkey and spinach dip. Observed pan of diced sausage links prepared 10/1/23, feta cheese opened on 10/2/23.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.
1.5
28.
7-201.11; Priority; Observed spray bottle of peroxide stored above bags of clean wiping cloths and next to uncovered raw onion. 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
39.
3-305.11; Core; Observed uncovered pans of grapes, broccoli, and lettuce inside walk in. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
41.
3-304.14; Core; Observed wet and soiled wiping cloths on counters.Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
3-501.16 (A)(2) and (B); Priority; Various items holding above 41F for cold holding (temps outlined in temperature grid above). Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. Full credit taken for repeat violation. Verification required: EHS to follow up on July 3, 2023 to ensure foods are holding at 41F or below. Ensure that walk-in cooler door is properly closing and that prep top units are holding food at 41F or below. EHS recommends using individual lids and smaller portions in prep top units.
3.0
28.
7-102.11; Priority Foundation; Spray bottle of bleach and spray bottle of degreaser with no label. Working containers of poisonous or toxic materials shall be labeled with the common name of the material. CDI - bottles labeled during inspection.
1.0
33.
3-501.15; Priority Foundation; Cooked spinach cooling on counter top. TCS foods shall be cooled using rapid cooling equipment. CDI - spinach (and other items still above 135F) moved to walk-in cooler to properly cool.
0.0
44.
4-903.11(A), (B) and (D); Core; A couple clean containers stacked while wet. After washing and sanitizing, clean equipment shall be stored in a self-draining position that allows air drying. Containers rearranged during inspection.
3-302.11; Priority; 2 small containers of raw hamburger stored over ready-to-eat (RTE) foods in prep cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
0.0
16.
4-601.11 (A); Priority Foundation; Several containers stored as clean found with food residue. Food contact surfaces shall be clean to sight and touch. CDI - dirty containers moved to dish area to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Various items holding above 41F for cold holding. Time/Temperature Control (TCS) foods shall be stored at 41F or below for cold holding. CDI - grilled onions moved to cooler. Butter and cream cheese discarded. PIC educated on TPHC for butter and cream cheese being held out of cooler.
1.5
33.
3-501.15; Priority Foundation; Diced ham and sliced tomatoes cooling in deep, tightly sealed containers. Cooling shall be accomplished by placing foods in thinner portions, in shallow containers that are left loosely covered or uncovered if stored in an area that is protected from overhead contamination. CDI - Foods moved to sheet trays to properly cool.
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
