4-703.11; Priority; The dish plate thermometer only reached a surface temperature of 154F with both EHS's Dishtemp thermometer and facility Dishtemp thermometer. Equipment shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. The final rinse is not hot enough to achieve this temperature. CDI- a work order was called in for this machine. Facility shall sanitize with chemical methods in the three compartment sink until machine is repaired.
0.0
16.
4-601.11 (A); Priority Foundation; One food scoop and two metal pans stored as clean were observed with some food residue today. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for cleaning. Cleaning of these items has improved. All other equipment observed clean. Full points may be taken for repeat violations in the future.
1.5
16.
4-501.112; Priority Foundation; The hot water sanitizing dish machine was observed with a final rinse temperature of 162F. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F or less than 180F. Sticker on final rinse gauge indicated it must be 180F with this machine. CDI- PIC called in a work order for this machine. Equipment and utensils will be sanitized in the three compartment sink until machine is repaired.
0.0
47.
4-501.11; Core; Green coated metal shelving in the walk-in cooler is starting to peel and rust in spots. This is a cleanability issue and flaking paint may contaminate exposed food. Equipment shall be kept in good repair. Replace metal shelving soon. PIC has obtained quotes to replace shelving and is actively working toward this goal. Shelving may not be recoated with spray paint or a rustoleum type coating. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have dust accumulation. Shelving in the walk-in cooler has some fuzzy residue and dust accumulation. The bottom of the hot box and grill cooler drawers have some old food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Full point taken for repeat violation.
4-601.11 (A); Priority Foundation; Several food scoops and metal pans stored as clean were observed with food residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for cleaning.
1.5
35.
3-501.13; Core; Observed thawed salmon still sealed in its ROP packaging in the walk-in cooler. Package bears a label indicating that fish should be removed from the packaging prior to thawing. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- packages cut open.
1.0
37.
3-302.12; Core; A large bin of sugar was observed without a label. The flour bin label was peeling off and hardly legible. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. No point was taken on the previous inspection. Point taken today for repeat violation.
1.0
47.
4-501.11; Core; Green coated metal shelving in the walk-in cooler is peeling and rusting. This is a cleanability issue. Equipment shall be kept in good repair. Replace metal shelving soon. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have some dust accumulation. Shelving in the walk-in cooler has some fuzzy residue. The nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Facility is otherwise clean and cleaning has improved. Full point not taken today.
3-302.11; Priority; Observed raw shell eggs stored above cheese and cooked chili in the reach-in cooler. Food shall be protected from contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. CDI- eggs moved to lower shelf.
1.5
35.
3-501.13 ; Core; Observed thawed salmon still sealed in its ROP packaging in the walk-in cooler. Package bears a label indicating that fish should be removed from the packaging prior to thawing. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- packages cut open.
0.5
37.
3-302.12; Core; A large bin of sugar was observed without a label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. No point taken today.
0.0
41.
3-304.14; Core; A sanitizer bucket containing wiping cloths in the serving kitchen was observed with no quat sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration. CDI- bucket removed and replaced. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The interior bottom of the metal drainage shelf to the right of the warewashing area is soiled. Equipment is placed here to drain after cleaning and sanitizing. The fan covers in the walk-in cooler have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of accumulated residues and dust. Increase cleaning frequency.
0.5
55.
6-501.12; Core; The ceiling around the AC vent near the back door is soiled with microbial residue. Physical facilities shall be maintained clean. Clean this area and address moisture issue.
0.5
56.
6-303.11; Core; Multiple light bulbs are burnt out above the cookline. At least 540 lux (50 foot candles) of light are required at a surface where employees are working with food or working with equipment such as knives, slicers, grinders, or saws. Have light bulbs replaced to ensure adequate lighting is being provided. No point taken today.
6-301.12; Priority Foundation; No paper towels provided at handsink in front serving area where coffee and pastries are kept. Each handwashing sink shall be provided with individual disposable towels or other approved system. Paper towels provided at sink during inspection. No points deducted.
0.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stacked as clean with food debris left on the containers. Scoop stored in container with food residue on the scoop. Container of utensils have some food debris along the bottom of the container. Equipment food contact surfaces shall be clean to sight and touch. Items taken to dish machine during inspection.
3-501.14; Priority; Large container of chicken soup in walk-in cooler at 43F in the middle from the dat previous. TCS(Time/Temperature Controlled for Safety foods shall be cooled from 135F to 70F in two hours and from 70F to 41F in four hours. Soup was in container from night previous so food did not meeting proper cooling times. Soup was voluntarily discarded during inspection.
0.0
33.
3-501.15; Priority Foundation; Large metal container of soup in walk-in cooler with plastic wrap at 43F in the middle from night previous. Food shall be cooled by using one or more of the following methods; placing the food in a shallow pan, into smaller or thinner portions and using rapid cooling equipment such as walk-in freezer and in rapid cooling equipment loosely covered or uncovered if protected from overhead contamination. Soup voluntarily discarded during inspection. Ensure foods follow cooling time procedures and methods.
0.5
49.
4-601.11(B) and (C); Core; Bottom of drawer cooler and flip top cooler with food debris and residue. Flip top cooler bottom gasket has some residue accumulation along the gasket. Nonfood-contact surfaces of equipment shall be kept free of food residues, dust, dirt, and other debris. Clean these areas more frequently.
2-301.14; Priority; Employee observed loading dirty dishes into dishwasher and then immediately going to unload clean dishes without washing hands between. Employees shall wash hands after touching soiled equipment. CDI: PIC was informed and trained staff members on hand washing procedures.
2.0
16.
4-601.11 (A); Priority Foundation; Several various types of equipment and utensils found with sticker residue, food debris or splatter. Food contact items shall be clean to sight and touch. CDI: Dishes were taken back to the dish pit to be rewashed.
1.5
35.
3-501.13 ; Core; Several packages thawed reduced oxygen packaged salmon found stored on the prep line. When thawing fish in reduced oxygen packaging, air shall be introduced into the package prior to thawing. Cut a small hole in the package before removing from the freezer.
0.0
39.
3-305.11; Core; Numerous boxes of food found stored on the floor of the walk in freezer and in the dry goods area. Food shall be stored at least 6 inches off of the floor. Store foods on the shelves.
1.0
48.
4-302.13; Priority Foundation; No temperature measuring device available at the time of the inspection. A device shall be available to ensure the high temperature dish machine is working properly. CDI: PIC was given thermo-strips to use until some can be ordered.
0.5
49.
4-602.13; Core; Bottoms of drawers, shelving units and the sides of equipment found with food residue and build up. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.0
55.
6-501.12; Core; Floors under equipment have a substantial amount of food debris and build up under them. The floors of the walk in cooler and freezer have some food debris. The walls in various parts of the kitchen has some food splatter. Floors, walls and ceilings shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; Several light bulbs are out above the grill area. Areas that a food employee is working with food, utensils or equipment shall have at least 50 food candles. Replace light bulbs.
0.0
56.
6-501.110; Core; Several employee items found stored on several bags of dry goods. Lockers of other facilities shall be used for storage of employee items.
3-302.11; Priority; Deli turkey stored on shelf below raw shrimp and raw fish boxes. Cooked chicken stored on bottom shelf under raw beef and with raw chicken boxes. Food shall be protected from cross contamination by storing the foods according to final cook temperature. Cooked chicken and deli turkey re-located to other shelving with ready-to eat foods during inspection. Ensure foods are stored following chart provided in the walk-in cooler.
1.5
49.
4-601.11(B) and (C); Core; A few metal lids for food containers stored as clean with sticker residue and stickers left on the top of the lids. Nonfood-contact surfaces shall be kept free of food residue, dust, dirt and other debris. Lids not stacked touching food portion of other lids, and all lids moved to dish area to be cleaned.
6-301.12; Priority Foundation; One handwashing sink, near ice cream freezers out of paper towels. Each handwashing sink shall be provided with individual disposable towels. Paper towels provided at handsink during inspection.
1.0
16.
4-602.11; Core; Ice machine dispenser in serving kitchen with pink buildup along chute. Ice machine in main kitchen has minimal black residue buildup along ice shield. Equipment such as ice bins and beverage dispensing noodles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean these areas more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Container of pimento cheese at 50F on the make line. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. These items are held in ice water bath and other items are more submerged in the ice and water, the pimento cheese only sitting on the ice and container is full of pimento cheese. Manager stated cheese would have been removed from the walk-in cooler a few hours before, and voluntarily discarded pimento cheese during inspection. Ensure all items are at 41F and below and stored in the ice bath with sufficient amount of ice water around container meeting the level of food product. Recommend storing about half the about in the container and keep backup in the reach-in cooler on the line.
3-501.19; Oatmeal observed being held on the prep line during breakfast service out of proper temperature control. PIC stated their policy is to make the oatmeal the same time everyday (around 8-8:30am) and discard by 10:30am. CDI- Talked with PIC on forming written procedures for holding oatmeal on time.
0.0
41.
3-304.14; Core; Wiping cloths observed in buckets of soapy water near the cookline. Cloths in-use for wiping counters and other equipment surfaces shall be:
Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114.
0.5
49.
4-601.11(B) and (C); Core; Sprayer nozzle handle at pre-wash area is visibly soiled. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
54.
5-501.115; Core; Outside area of garbage compactor still has cardboard items, a black trash bag, tarp, plastic debris and other litter. Refuse areas shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and kept clean. Keep this area free of debris. Full point deducted due to repeat violation.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Today there is no one here that is able to answer the questions about food safety. Cold hold and hot hold temp questions were asked and 45f for cold hold was given for that answer, 120f for hot hold was the answer given.
1.0
2.
2-102.12 (A); Core; No CFPM present. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have the applicable staff obtain this credential.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written clean-up plan for vomit/diarrhea events as required with the new food code. CDI- Information emailed to the person in charge.
0.0
10.
6-301.12; Priority Foundation; No paper towels in the dishwashing area hand wash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
individual, disposable towels. CDI- PIC added towels to the dispenser.
1.0
15.
3-302.11; Priority; Raw beef observed stored above cooked, ready to eat turkey in walk-in refrigerator. Raw animal foods shall be stored below or away from ready to eat foods to prevent cross contamination. CDI- Food storage order corrected.
1.5
16.
4-601.11 (A); Priority Foundation; A metal spatula, food scoop, manual can opener and tea nozzle on tea dispenser all had visible residue or food debris on them. Equipment food contact surfaces shall be clean to sight and touch. CDI- Items removed for cleaning
1.5
23.
3-501.17; Priority Foundation; Sliced deli meat in the reach-in and chicken salad at the salad station did not have date marks. TCS foods prepared and held in the establishment for more than 24 hours shall be date marked with the date by which the food is to be discarded or consumed, no more than 7 days. CDI- Foods dated by PIC
1.5
28.
7-201.11; Priority; Bottle of unknown chemical stored above clean pitchers. Bottle of hand sanitizer stored next to food contact items. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, linens or single service articles. CDI- Chemical removed
0.0
28.
7-102.11; Priority Foundation; Two spray bottles with an unknown cleaning agent were observed. One in the warewashing area and another stored above clean pitchers. Working containers used for storing toxic substances such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Product discarded.
1.0
37.
3-302.12; Core; Large bin of sugar observed without a label. Ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
0.0
39.
3-305.11; Core; Bag of raw onions observed on the floor of the dry storage area. Food shall be protected from contamination by storing at least 6 inches off the floor. Bag was moved to a shelf.
1.0
41.
3-304.14; Core; Wiping cloths stored in several buckets of soapy water. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114.
0.5
43.
3-304.12; Core; Plastic scoop handles observed touching the rice and sugar. In-use utensils shall be stored in the food with their handles above the top of the food and the container.
0.5
44.
4-903.11(A), (B) and (D); Core; Some metal pans stacked wet. Utensils and equipment shall be air dried and drained properly. Spoke with PIC about ways to avoid wet stacking such as different draining positions.
0.5
45.
4-903.11(A) and (C); Core; Plastic serving trays observed stored on an open shelf above the cook line with the food contact surface facing upward. Invert single use items so they are not exposed to dust or other contamination.
0.0
47.
4-501.11; Core; Gasket seal on salad fridge was coming undone. Gasket on reach-in is torn. Equipment shall be kept in good repair. Gasket for salad fridge was repaired during inspection.
0.0
47.
4-205.10; Core; Ninja blender observed in the cooking area and manual can opener in prep area. This equipment is not NSF approved. Ninja blender is intended for household use only. This equipment cannot be used in the food establishment.
0.5
48.
4-501.14; Core; Pre-wash sink basin is visibly stained with residue and inside door of warewashing machine is visibly soiled with old food debris. A warewashing machine and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function or at least every 24 hours. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Several dusty shelves were observed where food contact equipment is stored. The sides of the stove and deep frying unit were visibly soiled. The steel draining shelf of the dish drying area has food residue accumulating in the crevasse at the base. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have items cleaned.
0.5
53.
5-501.17; Core; Womens bathroom trash can lacked a proper lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
54.
5-501.115; Core; Some waste items such as cardboard were noted outside the refuse compactor inside the gated enclosure. Maintain these areas free of debris
0.0
55.
6-501.12; Core; Floor drains and floors under equipment visibly dirty. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
55.
6-501.16; Core; Mop observed sitting on the floor of the mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Hang mops with handle side up to allow for draining and drying.
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 led by Matthew Saliba (919)-500-6269 For reinspection contact Matthew Saliba. Please make sure all items notes have been corrected before you request a reinspection. Once the request has been received, the reinspection can occur within a 15 day window from the date of the request. No recipient signature required due to Covid-19.
New facility. Currently only 19 residents at this facility. Food prepared for dining hall and also satellite kitchen. Food is transported in cambros that can be plugged in to stay warm. Heat sanitizer dishwasher with back-up chlorine sanitizer. Serves independent, ALF, Nursing and Memory Care.
