Observation: The front hand sink doe snot have paper towels. CDI: PIC replaced towels at hand sink. 6-301.12; Priority Foundation; A handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
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20.
Observation: Cooked potatoes not cooling properly observed in walk in (cooled from am and did not reach 70F or below within 2 hours. CDI: Operator discarded cooked potatoes/fries during inspection.
3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
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General Comments
Work on space expansions/rearrangement requirements.
5-205.11; Priority Foundation; Handwashing sink in the back of the kitchen was blocked by multiple containers. A handwashing sink shall be accessible for use at all times. CDI- Items were moved so that the sink was accessible.
0.0
21.
3-501.16(A)(1) ; Priority; Rice was found holding in a unit at 120F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Rice was reheated during the inspection by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese was being stored too highly above its container's fill line in a prep top cooler and was up to 47F. Potentially hazardous foods being held cold shall remain at 41F or above. CDI- Cheese was voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; Consumer advisory has a proper reminder statement on the menu, but is lacking a disclosure. A consumer advisory shall include a disclosure statement that informs the customer that the food item may be undercooked or cooked to order. VR- EHS returning in 10 days to ensure disclosure statement has been added to the menu.
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44.
4-903.11(A), (B) and (D); Core; Clean utensils were found being stored in a container with food residue/crumbs inside. Clean utensils and equipment shall be stored in a clean, dry area were they are not exposed to potential contamination.
2-102.12 (A); Core; At the beginning of the inspection, no certified food protection manager was present. Employees stated certified food protection manager was at the store gathering supplies. At least one employee with food protection manager certification shall be present at all times of food operations. Food protection manager arrived during the inspection. Deductions will be taken if this item is repeated.
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6.
2-401.11; Core; Two employee beverages were found on prep areas during the inspection. Employees may drink from a closed beverage if it is stored in an area that prevents contamination of clean equipment or food.
0.5
15.
3-302.11; Priority; Raw shell eggs were being held above ready to eat greens. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
23.
3-501.17; Priority Foundation; Cooked pasta was found with no date marking. After being cooked or prepared, potentially hazardous ready to eat food shall be dated within a 7 day period to indicate when the product must be discarded. CDI- Pasta was dated.
1.5
28.
7-201.11; Priority; One container of butane was found being stored on shelving around food items. Poisonous or toxic materials shall be stored in an area where they cannot contaminate food or clean equipment. CDI- Butane was relocated during the inspection.
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35.
3-501.13 ; Priority Foundation; Repeat; Raw fish was found thawing inside of reduced oxygen packaging that instructs employees to removed the fish from ROP before thawing. Raw fish shall be removed from reduced oxygen packaging before thawing if it is instructed by the manufacturer. CDI- Fish was removed from ROP.
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44.
4-903.11(A), (B) and (D); Core; Clean containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
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47.
4-501.11; Core; Door is completely unattached from prep bottom cooler. Potentially hazardous foods have been removed from this cooler. Equipment shall be maintained in a state of good repair. Repair/replace cooler door.
6-301.12; Priority Foundation; Both handwashing sinks in the kitchen were not equipped with paper towels. All handwashing sinks shall be provided with a hand drying provision such as paper towels or a hand drying device. CDI- Paper towels were provided.
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16.
4-501.114; Priority; While the sanitizer was not being used at the time, quat sanitizer coming from the dispenser at the 3 compartment sink is at a concentration of 100ppm. PIC states all dishes are typically ran through the dishwashing machine. Quat sanitizer shall be maintained at a concentration of 200-400ppm. CDI- Owner has called chemical company to adjust quat sanitizer dispenser and facility is using chlorine sanitizer in the 3 compartment sink if dishes are sanitized in the sink.
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22.
3-501.16 (A)(2) and (B); Priority; While large improvements have been made since last inspection, container of ground beef in the flip top cooler was holding at 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to cool down.
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23.
3-501.18; Priority; Container of pulled pork from 7/18 was remaining in prep bottom cooler for service. After being cooked or prepared, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Pulled pork was voluntarily discarded.
1.5
35.
3-501.13 ; Priority Foundation; Raw salmon was found thawing inside of reduced oxygen packaging that instructs employees to removed the fish from ROP before thawing. Raw fish shall be removed from reduced oxygen packaging before thawing if it is instructed by the manufacturer. CDI- Fish was removed from ROP.
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39.
3-305.11; Core; Food boxes were being stored on the floor of the walk-in cooler. In order to prevent potential contamination, all food shall be stored at least 6 inches above the floor.
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43.
3-304.12; Core; Scoop was found being stored inside food container with it's handle directly touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
2-102.12 (A); Core; Observed no certified food protection manager on site. PIC shall demonstrate knowledge by being a certified food protection manager.
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10.
5-205.11; Priority Foundation; Observed metal pan in handwash sink close to the grill. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI. Metal pan was removed and relocated to the dish washing area.
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21.
3-501.16(A)(1) ; Priority; Observed on the stove queso hot holding at 133F and taco beef hot holding at 130F. Maintain TCS foods in hot holding at 135F or above. CDI. Both items were reheated to reach 165F or higher. Taco beef temped at 175F after reheating and the queso was still in the process of reheating. The highest temp for the queso reheat captured was 164F. Employee stated steam well is in the process of being ordered to maintain hot hold temperatures. In the meantime, items will be placed on the stove and monitored.
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22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items exceeding 41F in the walk in cooler. Temps can be found on the temperature log above. In the flip top/lowboy, smoked salmon, pimento cream cheese, herbed mayo, and chicken batter all temped above 41F. Maintain TCS foods in cold holding at 41F or below. All items were discarded for the exception of the chicken batter which was recently used.
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23.
3-501.18; Priority; Observed items prepped in house, in the flip top pimento cheese, cream cheese pimento, herbed mayo being held past the discard date. Observed items prepped in house, in the walk in cooler items being held past the discard date: herbed goat prep date 10/4, cream cheese pimento prep date 10/4, pimento cheese prep date 9/27, blue cheese sauce 10/4, pulled pork 9/19, partially cooked brussel sprouts pre date 10/1. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI. All items were discarded while EHA was on site. Education was given on proper date marking and discarding.
1.5
33.
3-501.15; Priority Foundation; Observed containers of fries and wings prepared today cooling in a closed container in the walk in cooler. Fries were stacked on one another. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. Wings were vented and the fries were placed on a speed rack to cool. Second temperatures were not captured.
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35.
3-501.13 ; Priority Foundation; Observed raw chicken thawing on the prep table. Use approved thawing methods. CDI. Raw chicken was placed in the walk in cooler and education was given on approved thawing methods. The specific food code explanation on thawing methods was emailed as well.
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48.
4-302.14; Priority Foundation; Observed no quat test strips on site for the 3 comp sink. Provide a test kit that accurately measures sanitizer concentrations. Test strips need to be ordered for 3 comp sink sanitizer.
4-602.11; Core; Pink residue on ice machine guard. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more often.
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16.
4-501.114; Priority; Bar dish machine chlorine under 50 ppm. Chlorine sanitizer shall be 50 to 200 ppm. Unit primed and provided 50 ppm. Monitor unit, prime as needed and have unit serviced if continues to be under 50 ppm. CDI
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23.
3-501.17; Priority Foundation; Cooked pasta, a house made sour cream and blue cheese mixture and a few other items lacking date. Food shall be dated when cooked, prepared or original package opened. Items labelled with proper date. CDI
1.5
47.
4-501.11; Core; Slightly peeling/rusty shelving in tall reachin unit and facility is waiting to use some of the units until the gaskets for them arrive. Equipment shall be maintained in good repair. Replace items as necessary.
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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 Lauren Harden 919-500-0943
