3-501.16 (A)(2) and (B); Priority; Some TCS (Temperature/Time Control for Safety) foods were holding above 41F. The circuit breaker was tripped on one prep unit, and rice was stacked over the fill line in another prep unit. TCS foods shall be cold held at 41F. CDI- Rice was moved into another container, and moved to the walk in cooler to chill. The foods in the other prep unit were voluntarily discarded.
4-601.11 (A); Priority Foundation; Tongs and plates stored as clean had food residues on them. The front panel of the ice machine had pink and black residues. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-All items were cleaned and sanitized.
1.5
49.
4-602.13; Core; Interiors of coolers and cold drawers had moderate food splash build up. The interior of warming oven above grill had food residue. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
3-501.16 (A)(2) and (B); Priority; Food in the prep cooler #3 was holding 45-50F. TCS foods shall be cold held at 41F or below. CDI-Unit was found to have come unplugged during cleaning last night. Food had been in unit for 1 hour, and was allowed to rapidly chill in the walk in cooler. Unit was plugged in and will be allowed to cool to 40F before refilling.
3-501.16 (A)(2) and (B); Priority; Foods were stacked over fill lines in the prep cooler (see chart above), and were holding above 41F. TCS foods shall be cold held at 41F or below. CDI-Bins were adjusted with less food, and moved to WIC to cool down.
1.5
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
4-601.11 (A); Priority Foundation; Several dishes on the server line and drying rack had food residues. Food contact surfaces shall be clean to sight and touch. CDI-Dishes were moved to the dish pit and cleaned again.
1.5
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
3-501.16 (A)(2) and (B); Priority; Chicken tenders were holding 59-61F in the breading station cooler. TCS foods shall be maintained at 41F or lower. CDI-Chicken tenders were voluntarily discarded.
1.5
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
No signature required due to COVID-19 precautions.
4-501.114; Priority; The final rinse at the dish machine was below 160F. The bar dish machine was not in use, but had no measurable concentration of chlorine. Final rinse temperatures for hot water machines shall be 160F. Chlorine solutions shall be 50-200ppm. Facility has Stearamine tablets and quat test strips, and will use these until dish machines are repaired. Ecolab was called and had scheduled service for this afternoon.
1.5
16.
4-601.11 (A); Priority Foundation; There were several soiled dishes stacked as clean on the make line. There was a vegetable slicer that had old food residues on it. The food contact surfaces of equipment and utensils shall be clean to sight and touch.
0.0
44.
4-903.11(A), (B) and (D); Core; There were some lexan pans stacked tightly while still wet. Cleaned equipment and utensils shall be stacked to allow air drying before stacking tightly. CDI-Pans were rearranged to air dry.
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
No signature required due to COVID-19 precautions.
2-501.11; Priority Foundation; Facility did not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken at the breading station was holding at 45-50F. Some food items in the prep coolers were holding above 41F (see above chart). Temperature control for safety foods shall be maintained at 41F or below. CDI-Chicken was voluntarily discarded. Units were adjusted down. Ice was added to the prep coolers. PIC will continue monitoring these units, and call for service if needed.
1.5
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
No signature required due to COVID-19 precautions.
