2-301.14; Priority; Employee observed handling raw shelled eggs and then proceeded to handle ready-to-eat tortillas with the same gloved hands. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. CDI- education given and gloves were removed and hands washed.
2.0
15.
3-302.11; Priority; Raw shelled eggs in the walk-in cooler were observed above ready-to-eat pork skins. Raw beef Milanese was observed above cooked ready-to-eat steak and chorizo. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from cooked ready-to-eat food. CDI- foods rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tripe soup in the walk-in cooler observed holding at 59F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- soup voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; After conversations with the PIC and visual observations it was determined that several TCS foods are being date marked with the day of packaging instead of the day it was cooked/prepared. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- education given and foods properly date marked with day of preparation.
1.5
25.
3-603.11; Priority Foundation; Ceviche with shrimp observed in the walk-in cooler (PIC voluntarily discarded for quality purposes). The PIC stated that the shrimp comes in raw and is blanched for 30 seconds. None were placed out for sale at the time of inspection. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CDI- education given and a consumer advisory statement will be added to the labels or placed on the bin when on display for sale.
0.0
47.
4-501.12; Core; Wooden cutting board observed with deep scoring and large cracks throughout. 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 cutting board.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
0.5
55.
6-501.12; Core; Floors underneath the fryers observed with grease pooling. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Employee cellphone observed on top of clean pot in the dish area. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
4-501.112; Priority Foundation; Observed hot water sanitizing rinse interior temperature (thermolabel did not turn black) did not reach at least 160F when ran several times. Manager contacted Eco-lab stated it was clogged vents inside of dish machine preventing hot air flow. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. CDI-Vent was cleared and Ecolab rep made visit during inspection to verify issue has been resolved.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
3-501.17; Priority Foundation; Observed deli meats opened yesterday not date marked. Refrigerated ready-to-eat TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking foods.
1.5
28.
7-102.11; Priority Foundation; Observed two chemical bottles in chemical storage area not labeled. 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. CDI-Bottles were labeled
0.0
44.
4-901.11; Core; Observed some clean food containers stacked while wet on utensil drying racks. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Observed slightly soiled interior of ice scoop holder, and shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
7-204.11 ; Priority; Observed quat sanitizer dispensing at three compartment sink with concentration above 400ppm. Quat sanitizer concentration must be 150-400ppm. CDI-Sanitizer was diluted to appropriate concentration.
4-501.112; Priority Foundation; Observed hot water sanitizing dish machine final rinse only reached 132F according to dish temp thermometer. Dish machine temperature if fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. Verification Required: EHA will return by Friday December 9, 2022 to verify hot water sanitizing dish machine is sanitizing at 180-194F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cut lettuce, cabbage mix and pico de gallo on self service salad bar with temperatures above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-Items were placed on ice.
1.5
23.
3-501.17; Priority Foundation; Observed pot of stew and bulk container of pico de gallo in walk-in cooler not dated. Refrigerated, ready-to-eat TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked and held no more than 7 days. CDI-Dates were added to foods.
1.5
41.
3-304.14; Core; Observed wiping cloths in three quaternary ammonium sanitizer buckets with concentration below 150ppm. Wet wiping cloths shall be held between uses in approved, clean quaternary ammonium sanitizer at 150-400 ppm concentration. CDI-New batch of sanitizer was made.
0.0
General Comments
Verification Required: EHA will return by Friday December 9, 2022 to verify hot water sanitizing dish machine is sanitizing at 180-194F. Follow-Up: 12/09/2022
3-501.16 (A)(2) and (B); Priority; Observed cut lettuce, cabbage mix and pico de gallo on self service salad bar with temperatures above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-Items were placed on ice and temperatures cooled down to 38F.
0.0
23.
3-501.17; Priority Foundation Observed some packs of deli meat opened previous day and not date marked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking items.
4-602.11; Core; Observed soda nozzle with black residue on the surface at soda machine. Beverage dispensing nozzles must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of soda nozzles.
0.0
23.
3-501.17; Priority Foundation; Observed some packs of deli meat opened previous day and not date marked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking items.
1.5
41.
3-304.14; Core; Observed bucket of quaternary ammonium (QA) sanitizer in deli area with a concentration less than 200 ppm and a few wet wiping cloths stored on countertop. Wet wiping cloths shall be held between uses in approved, clean QA sanitizer at 200-400 ppm concentration. CDI-New batch of QA was made and wet cloths were moved to sanitizer bucket.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-by emailing written clean up plan to manager at end of inspection.
NOTE: Make sure to have written clean up plan available to show for future inspections.
0.0
23.
3-501.17; Priority Foundation; Observed some packs of deli meat opened previous day and not date marked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking items.
1.5
28.
7-201.11; Priority; Observed three bottles of cleaners stored next to styrofoam cups underneath front beverage prep station. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, single service and single use articles. CDI-Bottles were removed.
1.0
43.
3-304.12; Core; Ice machine scoop was stored inside a soiled scoop holder. Dispensing utensils shall be stored on clean surface. CDI-Scoop was moved to three comp sink and scoop holder was placed on side of ice machine during inspection.
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
5-205.11; Priority Foundation; Observed sanitizer bucket inside handwashing sink near deli area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Sanitizer bucket was removed during inspection.
1.0
43.
3-304.12; Core; Ice machine scoop was stored on a soiled surface. Dispensing utensils shall be stored on clean surface. CDI-Scoop was moved to three comp sink and scoop holder was placed on side of ice machine during inspection.
0.5
44.
4-901.11; Core; Observed a few clean clear containers stacked while wet. After cleaning and sanitizing, utensils shall be stored in self draining position that allows air drying. Try cross stacking (pyramid style) or separating containers so they air dry before stacking together.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
0.0
54.
5-501.113; Core; Outside dumpster top lid and side door were open. Outdoor trash/recycling receptacles shall have tight fitting lids and doors. Keep dumpster lids and side doors closed when not in use.
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
Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: The 3 Adcraft hot chocolate dispensers (not currently in use) do not appear to meet ANSI/NSF certification or equivalent (from what could be seen on the dispensers, on user's manual or on the internet). Provide documentation that shows these dispensers meet requirements or replace them with certified equipment...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No signature from recipient due to COVID-19 precautions.
