3-501.16 (A)(2) and (B); Priority; Pasta is 45F, beef is 55F and shrimp is 43F in the middle flat top refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was moved to the walk-in cooler.
1.5
41.
3-304.14; Core; Wet wiping cloths on prep surfaces. Wet wiping cloths shall be held in sanitizer mixed to the manufacturer's specified concentration. The wiping cloth were placed in sanitizer or in a dirty wiping cloth container once discussed.
0.5
47.
4-501.11; Core; Middle flat top refrigeration unit is not reaching 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
3-501.16 (A)(2) and (B); Priority; Hamburger is 53F and brisket is 57F in the low boy. Coleslaw is 43F in the front salad prep unit. Keep all TCS food at or below 41F when hedl cold. The above food was moved to the walk-in cooler.
1.5
28.
7-204.11 ; Priority; The quaternary ammonium dispenser at the 3 compartment sink is dispensing quaternary ammonium above 400ppm. Sanitizer shall be mixed to within the manufacturer's tolerance range. Sanitizer was remixed to the correct concentration. Have sanitizer company adjust the sanitizer level. A follow-up will be conducted by REHS on May 6th.
1.0
41.
3-304.14; Core; Wiping cloth buckets have quaternary ammonium sanitizer at less than 200ppm. Sanitizer was remixed to the correct concentration.
0.5
44.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack dishes. The above food containers were re-arranged.
0.0
47.
4-501.11; Core; Low boy and front salad prep unit are not maintaining temperatures of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
Observation: Parasite destruction letter is not available for the salmon being offered undercooked on menu.
3-402.12; (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under sec. 3 402.11 may substitute for the records specified under par. (A) of this section.
(C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf Priority Foundation;
1.0
22.
Observation: TCS foods on prep refrigerators, wait station, chef drawer not holding 41F or below. Ice was added to food products to encourage cold hold. Food products were moved from reach in wait station to prep refrigerator. Pork roasts observed at 60F in walk in. Does not appear to have been cooled properly. Pork discarded during inspection.
3-501.16 (A)(2) and (B); Priority;(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
33.
Observation: Foods observed on the speed rack in walk in (rice, chicken wings) not provided with sufficient air space to allow for cooling. Whole roast pork found wrapped with plastic wrap and aluminum foil not cooled from previous day.
CDI: Foods were rearranged for cooling or discarded if not cooled within proper time requirements.
3-501.15;(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.5
36.
Observation: The thermometer in the prep left refrigerator cookline observed in back of refrigerator. Refrigeration units did not contain thermometers placed correctly, not readable or missing. Ensure that all refrigeration and heating units are equipeed with a thermometer.4-204-112;(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.5
38.
Observation: Observed fruit flies, drain flies in kitchen area and wait station areas. Establish IPM (integrated pest management) approach to eliminate the presence of these insects. Cleaning schedule for floor drains throughout, devices to trap and remove.6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
0.0
42.
Observation: Avocados were stored ready for prep on the cookline refrigerator with label still affixed. Ensure all vegetables and fruits are washed before use/prep. CDI: Avocados removed to be washed.
3-302.15; Core; iolation Codes
(A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.0
47.
Observation: Observed cutting boards through out heavily scored.
4-501.12; Core; 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.
0.0
47.
Observation: Two prep refrigerators, reach in not holding proper temperature 41F or below. Panel on walk in door peeling off.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
51.
Observation: Observed water shooting out of faucet handles on dish sink. Dish sink handles no longer cut off water - Evaluate for backflow device at this connection point to protect water source/ faucet.
5-205.15; A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. Priority;
0.0
53.
Observation: Covered receptacles not available in restroom for disposal of sanitary products. 5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
53.
Observation: Debris buildup in the sink trough in the restrooms.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
The surface seal on the floor in the wait and kitchen areas is worn off allowing for the absorption and migration of food spills, dirt into cement floor. Plan for resealing of concrete floor.6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair
0.0
General Comments
Chlorine sanitizer: Sink (50ppm); Dish machine (100ppm) Follow up verification for corrective action by 1/20/2024. Follow-Up: 01/20/2024
4-501.114; Priority; Chlorine sanitizer at dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Further investigation determined the dispensing line for the sanitizer had a hole in it. PIC contacted technician for repairs. EHS instructed PIC to have employees wash, rinse and sanitize multi-use utensils at the three compartment sink until repairs complete for dishmachine. I will return by june 8th to ensure repair are complete.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a container of raw hamburger patties and cooked ribs holding between 44-45F in the cooler drawer. It appears the cooler drawer was not properly closed in between use. Ensure all TCS items are held at 41 F or below cold holding. CDI- cooler drawers properly closed and items pack down with ice.
1.5
41.
3-304.14; Core; Noted sanitier buckets were reading 0ppm Quat sanitizer solution. Use test strips to ensure Quat sanitizer solution maintained between 200-400 ppm. CDI- sanitizer remixed to 200ppm.
0.5
47.
4-202.11; Noted ice scooper was badly chipped on the top edge. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI-EHS instructed PIC to replace noted scooper.
0.5
49.
4-601.11(B) and (C); Core; Need to clean the sticky build-up on the storage racks in the front in prep cooler (particulary the black keg cooler). Detail cleaning needed for the side surface of the burner and Blodgett commercial oven unit. Need to clean the mold-like build up on the insulation lines in the Keg walk-in cooler. Also noted greasy residue on the slicer unit knobs and exterior surface. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
54.
5-501.113; Core; Noted side sliding door left opened on one the outside dumpster unit. Ensure dumpster sliding doors and top lids are kept closed in between use.
0.0
55.
6-501.12; Core; Clean the floor and lower wall spaces below the scrap sink in the dishmachine area. Also need to clean the debris and trash build-up underneath the cook line and bulk ice machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Observed food employee handle raw lobster with gloved hands, then proceed to change gloves to handle ready-to-eat food items on the cook line. Noted employee did not wash his hands before changing gloves during this process. After any soiling or potential contamination and especially after handling raw animal food, gloves shall be removed and hands washed before changing task. CDI- EHS instructed the employee to change gloves and wash hands at time of observation.
0.0
15.
3-302.11; Priority Foundation; Observed pans of raw shrimp being stored below a pan of raw beef patties and a pack of hot dogs stored below a pan of raw shrimp in the walk in cooler unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
0.0
16.
4-601.11 (A); Priority Foundation;Found multiple serving containers with sticker residue and greasy food build up on them while stored as being clean on the utensil racks. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Noted serving containers were sent back to the dish machine to be rewashed and sanitized. I shall return by January 20th to assess the progress of cleaning and sanitizing dishes/containers.
3.0
21.
3-501.16(A)(1) ; Priority; In the hot hold cabinet, noted containers of chili and black beans was temping between 108-125 F during time of inspection. Further investigation determined the hot hold cabinet had been inadvertently turned off during lunch rush. Ensure all TCS items are held at 135 F or above for hot holding storage. CDI- Items voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of ranch dressing, gallon of milk , balsamic vinegerette and heavy cream temping between 43-50 F in the tall reach in cooler located near the waitstaff station. Person in charge stated had recently conducted preventative maintenance on the noted unit. Ensure all TCS items are held at 41 F or below for cold holding. CDI- Noted items voluntarily discarded.
1.5
37.
3-302.12; Core; Noted a bulk container of sugar and smaller Quart container of salt/pepper mix missing a label near the back of house prep area. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
41.
3-304.14; Core; Noted wet wiping cloths stored in 0 ppm Quat sanitizer solution in the cook line area. Ensure wet wiping cloths are submerged in sanitizer solution in between use. CDI- PIC remixed sanitizer solution to 200 ppm during time of inspection. Sanitizing solution using quaternary ammonium must be maintained between between 200 and 400 ppm
0.5
54.
5-501.110; Core; Noted trash bags, litter and broken down cardboad boxes stored on the outside dumpster pad unit during time of inspection. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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 Follow-Up: 01/20/2023
4-601.11 (A); Priority Foundation; Found multiple serving containers with sticker residue and dried on food build up on them while stored as being clean on the utensil racks. Also noted black build up on inside of the soda machine dispenser nozzles. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soda nozzles were reclean during inspection. Noted serving containers were sent back to the dish machine to be rewashed and sanitized.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Found deep container chicken wings reading at 45 F in the far right hand side prep cooler on the make line. Also found a container of shredded cheese reading at 47 F on the make line. Ensure all TCS items are held at 41 F or below for cold holding. CDI- Noted items voluntarily discarded.
1.5
41.
3-304.14; Core; Observed a few wet wiping cloths lying across the back of house prep table surfaces. Also, found a bucket of Quaternary Ammonium reading below 200 ppm at the cook line. Ensure wet wiping cloths are stored submerged in sanitizer solution in between use. Sanitizing solution using quaternary ammonium must be maintained between between 200 and 400 ppm. CDI- Instructed food employee to remix Quaternary solution during time of inspection.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed inside the black reach in cooler and bottom interior surface of the poultry prep cooler unit. Noted accumulation of condensation build up along the bottom interior surface of the poultry prep cooler. Discussed increasing frequency of cleaning.
0.0
55.
6-501.12; Core; Observed accumulation of grime build up underneath the cook line equipment and poultry prep cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-6A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. P01.11 (A); Priority Foundation; many pans, utensils, tubs stored clean had a build up of debris on them. All of these items were sent through the dish machine. Full points on this today.
1.5
22.
3-501.16 (A)(2) and (B); Priority; on the main serving line, cut lettuce, pico, sliced
tomatoes, ribs were above 41 degrees. TCS ready to eat foods shall be held at 41 degrees at all times. Add ice bags on products that need to be colder.
1.5
44.
4-903.11(A), (B) and (D); Core; knives were held in the holders that had food debris in them. Utensils shall be stored in a clean dry place where contamination cannot occur. The knives were cleaned and sanitized.
0.5
45.
4-903.11(A) and (C); Core; on tub of plastic lids was stored in a container that had debris in the bottom of it. Single service articles shall be stored in a clean dry place. The cups were discarded.
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
2-401.11; Core; Employee drinks on prep surfaces and next to food in refrigeration units. Employee drinks shall be stored in designated areas where the contamination of exposed food, clean equipment, utensils, linens, single service articles and linens can not result. The above drinks were moved away from the above areas or voluntarily discarded.
0.5
9.
3-301.11; Priority; An employee handled lettuce and sliced tomatoes with his bare hands. Food employees may not contact ready-to-eat food with their bare hands they shall use utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. REHS spoke to person in charge. This employee discarded the lettuce and tomatoes. This employee washed his hands and donned gloves.
2.0
9.
3-301.11; Priority; A food service employee scooped ice with a cup. Scoop ice with a scoop with a handle or tongs. REHS spoke to person in charge and the person in charge spoke with this employee.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans, can opener blade, utensils, slicer with food debris build up and some sticker residue on items deemed clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. The can opener was replaced with a clean can opener. The slicer was cleaned on site. Utensils and pans were taken back to the dishwashing area to be washed rinsed and sanitized. This is a repeat item.
3.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils stored in a container with food debris. Utensils shall be stored in a clean dry location. Utensils shall be stored where they are not exposed to splash, dust or other contamination. Utensils and containers were taken back to the the dishwashing area to be washed, rinsed and sanitized.
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 of recipient due to COVID-19 pandemic.
*NOTICE* AS OF 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.
*NOTICE* AS OF 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. Follow-Up: 12/16/2019
*NOTICE* AS OF 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.
*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. Follow-Up: 12/14/2018
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 05/31/2018
*Melodee Johnson - 919.609.1783 - melodee.johnson@wakegov.com**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. Follow-Up: 03/29/2018
*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. Follow-Up: 03/24/2017
*During inspection, quat sanitizer solution was in the 3 compartment sink but was not actively being used however, the solution being dispensed for the sink was only 70F. According to NC Food Code [4-501.114(C)(1)], quat sanitizer solution shall be at least 75F. The dispenser is currently plumbed directly into the cold water line. A mixing valve of some type needs to be installed so that the solution is dispensed at required temperatures or documentation stating that the particular product used in this facility is effective below 75F must be provided.
The 2013 FDA Food Code has added nontyphiodal Salmonella as an illness that is be included in the illness that need to be reported. This is currently not being enforced in NC and is not a violation at this time. This provided for information purposes only, should operator choose to update their existing policy.
Reviewed employee health policy during inspection and most of the basic information is correct, however, 1 illnesses listed is not specific enough to comply with NC Food Code requirements. On document available in facility, only E.coli is listed; in order to comply with Food Code, E.coli 0157:H7, Enterohemorrhagic (ETEC) and Shiga toxin-producing (STEC) E. coli must be listed. Additionally, the FDA has added nontyphiodal Salmonella as an illness that is be included in the illness that need to be reported. Policy needs to be updated to include the specific illnesses. The policy also does not include restriction or exclusion time (24-48 hours depending on symptoms/illness), this information should be added to policy so that employees are fully aware how long that have to be out of work if they report foodborne illness symptoms or are diagnosed with a foodborne illness.
