4-302.14; Priority Foundation; Both quaternary ammonia and chlorine test strips were expired. A reliable method of testing sanitizer concentration shall be available. EC will return 5/30/24 to ensure new test strips are available.
4-501.12; Core; Two purple cutting boards hanging near three compartment sink with heavy scored and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace purple cutting boards.
0.5
47.
4-201.11; Core; Shelf in front make line cooler bottom peeling the coating. Food stored in this area is covered and protected but the peeling is severe and may result in food being contaminated if food was stored uncovered in this area. Equipment and utensils shall be designed and constructed to be durable and retain their characteristic qualities. Replace peeling shelf.
0.0
49.
4-601.11(B) and (C); Core; Shelving in reach-in cooler with dressings has some food debris and dressing along the shelves, sides of reach-in cooler and the dish rack soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Employee began cleaning reach-in cooler shelves during inspection.
0.5
55.
6-501.12; Core; Dust accumulation on ceiling in back area near vents. Walls near prep area have some splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
6-301.11; Priority Foundation; One handsink out of soap. Each handwashing sink shall be supplied with a hand-cleaning liquid. Soap added to dispenser during inspection.
1.0
38.
6-501.111; Core; Several fruit flies in the facility near back area and front drain. The premises shall be maintained free of insects, rodents, and other pests. Recommended to flush drains and contact pest control company.
1.0
54.
5-501.113; Core; Outside dumpster doors left open. Receptacles and units for trash shall have tight fitting lids or doors. Doors closed during inspection.
3-501.16 (A)(2) and (B); Priority; Cooked chicken, shrimp and romaine in reach-in cooler above 41F. Several items in top of cooler at 41F but other items at 46-48F. TCS (Time/Temperature) Controlled for Safety foods shall be held cold at 41F or below. Cooler been opened and closed throughout inspection and before for prep, ambient air checked at 40F. Items about 41F relocated to walk-in cooler during inspection to ensure foods cool to 41F before using. Have cooler checked. Full points taken for repeat violation.
3.0
40.
2-402.11; Core; One employee without hat or hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints that covers body hair that is designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens and single-service items. No points deducted.
0.0
54.
5-501.115; Core; Tile redone in facility and old construction materials on ground outside back door. Areas shall be maintained free of unnecessary items and clean. Tile was redone on Monday and company has not returned to remove items. Unnecessary items can create harborage areas for pests. Ensure these items are removed.
3-501.14; Priority; Cut romaine stacked in large containers in reach-in cooler at 58F. Cut TCS food shall cool from 70F to 41F in 4 hours. Manager stated romaine was prepared around 10:30am so EHS recommended adding ice to romaine containers and checked temps at 42-37F after adding ice. Recommend after preparing romaine to leave in open containers and place in walk-in cooler until 41F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items in reach-in cooler including chicken, sweet potatoes, roasted Brussels sprouts and steak at 44-45F. TCS foods shall be held cold at 41F or below. Items re-located to walk-in cooler during inspection and cooled several degrees during inspection.
1.5
33.
3-501.15; Priority Foundation; Cut romaine stored in reach-in cooler after preparing in large containers with lid and stacked on each other at 58F. TCS foods shall be cooled using one or more of the following methods; placing the food into shallow pans, smaller thinner portions, using rapid cooling equipment like the walk-in cooler, loosely covered or uncovered if protected from overhead contamination or adding ice. Ice added to containers of romaine during inspection.
0.0
44.
4-901.11; Core; Employee used towel to dry salad bowls. After cleaning and sanitizing equipment and utensils shall be air-dried or used after adequate draining. Equipment may not be cloth dried except utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Employee educated during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Several stacks of metal bowls used for chopping salads in make line area with water nested in-between the bowls. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Bowls in back of facility stored in self-drying manner, ensure all bowls are stored this way until dry. Bowls moved during inspection.
0.5
General Comments
Facility is using prep sink with sprayer to pre-rinse soiled dishes before placing into dish machine. Facility is using three compartment sink in the morning for washing produce, and manager stated they wash and sanitize the sink before and after each use. Consider moving the dish sprayer to the three compartment sink to avoid change of use for three compartment and using each sink for each dedicated purpose.
2-501.11; Priority Foundation; New manager in facility does not have written procedures for cleaning up vomiting and diarrheal events. Emailed information to new manager. Educated to print off this information to keep onsite.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of sanitizer and squeeze bottle of dish soap in facility without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individual identified with the common name of the material. Labels added by person in charge during inspection.
1.0
49.
4-601.11(B) and (C); Core; Speed rack and a few shelves in the walk-in cooler with some food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
General Comments
Observed employee rinsing dirty dishes in prep sink near dish machine before placing dishes into dish machine. EHS recommended using three compartment sink to rinse dishes before placing into dish machine. Ensure prep sink is washed, rinsed and sanitized before using to wash produce next.
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
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal bowls stacked wet nested in clean dish area. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Bowls moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Black residue buildup on gaskets in front area, outside of bottom of grill area have some food splatter and minimal food debris on speed rack in walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt food residue and other debris. Clean these areas more frequently.
0.5
51.
5-202.13; Priority; Sprayer hose and nozzle inside prep sink. An air gap between the water supply inlet and the flod level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Sprayer hooked up during inspection. Replace sprayer hose so that it does not hang below flood rim of sink. Verification required.
1.0
General Comments
Verification required November 4th, 2021 for sprayer at prep sink.
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 Follow-Up: 11/04/2021
*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.
Grade Card is hidden behind the glass front refrigerator. Grade Card put on the wall today. It is required to be visible upon entry Follow-Up: 11/10/2018
*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.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
