The facility is only being used as a staging/preparation area when catered food arrives. No food is being cooked/prepared/reheated on site. The warewashing area on the first floor is not being used. All utensils are provided by the caterer and are either disposable or are taken back to the permitted facility.
Contact your REHS if the establishment ever returns to food production on site and utensil washing.
No PIC Signature Captured and inspection report emailed to PIC @barry.archer@firstcitizens.com. **Facility was not in use during today's inspection and has not been in use since before COVID-19 event began in March. Kitchen not planned to be used for a significant time period. If needed, caterers bring pre-boxed lunches and do not use the kitchen for any activities.***
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures 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. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
48.
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they are not equipped with an irreversible registering temperature indicator. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- Provided education on appropriate equipment that the establishment must provide to be in compliance. No points deducted.
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 **Information sent to barry.archer@firstcitizens.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility. **Facility was not in use during today's inspection and has not been in use since before COVID-19 event began in March. Kitchen not planned to be used for a significant time period. If needed, caterers bring pre-boxed lunches and do not use the kitchen for any activities. **A verification visit will be made on 2/10/2022 to verify that facility has appropriate thermometer to test high temp dish machine. Follow-Up: 02/10/2022
Facility was not in use during today's inspection. has not been in use since before COVID-19 event began in March. Kitchen not planned to be used for a significant time period. If needed, caterers bring pre-boxed lunches and do not use the kitchen for any activities.
*Notice* Effective 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.
Facility was not in use during today's inspection. has not been in use since before COVID-19 event began in March. Kitchen not planned to be used for a significant time period. If needed, caterers bring pre-boxed lunches and do not use the kitchen for any activities.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Kitchen not in use during inspection. Kitchen is used rarely and is used by an outside catering company. No potentially hazardous food observed.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com NOTE: Kitchen not in use during inspection. Kitchen is used rarely and is used by an outside catering company. No potentially hazardous food observed.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com NOTE: Kitchen not in use during inspection. Kitchen is used rarely and is used by an outside catering company. No potentially hazardous food observed.
*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.
NOTE: Kitchen not in use during inspection. Kitchen is used rarely and is used by an outside catering company. No potentially hazardous food observed.
Kitchen is fully equipped but is not used. When is use the food is catered by a food establishment that is inspected by the local health department. Catering company brings CFPM and employee health policy and takes dirty equipment back to their own kitchen for cleaning. No food, no food preparation, or food employees at the time of inspection.
There is no food, no food preparation, or food employees at the time of inspection. No Certified Food Protection Manager, needed with no food preparation. An Employee Health policy will be needed when food employees are present. Inspection coordinated with Ms. Michelle Reidy. 919.716.4450.
NOTE: Before making a cold salad, start with all cold ingredients first before mixing them together...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link...Please fill out a quick on-line 11-question food service signage survey to help us educate your kitchen workers more effectively: Go to the following website: http://www.surveymonkey.com/s/wakefoodsignage
Found personal drink on shelf above clean bowls and bread. In refrigerator, found personal drink stored above tea used for customers. Store all personal beverages below and away from food, food preparation areas and clean food/beverages equipment and utensils.
1.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Remember that pork must be cooked to an internal temperature of 150F or above throughout the entire food.
Hollandaise sauce (with butter and pasteurized egg) was at 109F. It shall be kept at 135F or above. Reheat to 165F or above and then maintain at 135F or above.
2.0
38.
No test strips for quaternary ammonium sanitizer (QA) were available during inspection. Maintain test strips or kits to check QA sanitizer concentration (concentration shall be at least 200 ppm but should not exceed 400 ppm).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed wait staff handle soiled dishes/utensils but did not wash hands afterwards (before handling clean plates, utensils and garnishes). After handling soiled dishes or contaminating hands in any way, hands must be washed before handling clean items. Only use approved handwashing sinks for washing hands (using warm water and soap and paper towels to dry hands). Do not use food prep sinks for handwashing.
2.0
17.
Butter was at 56F. It shall be kept at 45F or less except during periods of preparation or service.
0.0
35.
Observed worker use paper bowl to dispense ice. Do not use bowl for this purpose. To properly dispense ice, use hard, durable ice scoop with extended handle.
0.0
43.
No hot water was available at handwashing sink by the two food prep sinks. During operation, provide hot running water under pressure (along with cold running water) at this sink.
1.0
45.
Remove the dead insects observed on floor in dishwashing room and mop sink/can wash room.
0.5
49.
No documentation of approved training - no credit awarded.
In reach-in refrigerator, found raw scallops stored above ready-to-eat foods. Store raw seafood and raw meats below and away from ready-to-eat foods.
0.0
11.
Quaternary ammonium sanitizer in spray bottle was less than 200 ppm. It shall be at least 200 ppm but should not exceed 400 ppm (not corrected during inspection since no other sanitizer available--facility operates with caterer approx. once per quarter)...Maintain approved sanitizer on site or caterer must provide for spray bottle when preparation takes place in facility.
1.5
38.
No sanitizer test strips available during inspection to check concentration of quaternary ammonium sanitizer (QA) in spray bottle. Provide test strips to check QA sanitizer.
0.5
43.
The "hot" water at handsink near food prep sinks did not exceed 72F. Provide hot water under pressure at this handsink.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Should be using on-site dishwashing facilities to wash, rinse and sanitize dishes and utensils used in operation of facility. Do not use food prep. sinks for rinsing dishes.
A few plates in plate warming unit had dried food debris on food contact surfaces (maintain dishes clean). CDI-dishes sent to dishwashing area to be cleaned and sanitized.
1.5
15.
Asparagus 136F after reheat (reheat to at least 165F). CDI-reheated completely.
1.5
16.
Risotto cakes 123.4F on counter (maintain hot food at least 135F). CDI-reheated to over 165F.
0.0
17.
Pimento mayo, hearts of palm, tomato savoy, asparagus on counter 55-76.7F (maintain cold temperatures at 45F or less). CDI-products placed into refrigeration to cool; asparagus placed into oven to reheat.
2.0
21.
Hot water reached only 106F at three compartment sink (maintain hot water temperature at least 140F for hot water sanitizing).
0.0
36.
Cambro holding unit has damaged door which presents a cleaning obstacle. Boxes used for transporting dishes have degrading foam.
0.0
38.
No test strips available. Dishwasher is not reaching high enough temperature to sanitize food contact surfaces.
0.5
46.
One light bulb burned out in dish room.
0.0
49.
No documentation of approved training - no credit awarded.
