3-501.15; Priority Foundation; Tomato sauce was cooling in a deep container with a tight-fitting lid in the second walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient, or other effective means. CDI: Lid was opened to allow for better heat exchange and ice was added to assist with cooling. EHS suggested use of cooling wands for rapid cooling.
3-501.15; Priority Foundation; Tomato sauce was cooling in a deep container with a tight-fitting lid in the second walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient, or other effective means. CDI - Lid was opened to allow for better heat exchange and ice was added to assist with cooling.
0.5
54.
5-501.115; Core; Observed some garbage bags and boxes outside of the dumpsters inside the shared dumpster enclosure. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Work with neighbors to ensure dumpster enclosure is maintained clean.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-703.11; Priority; Observed an employee cleaning and rinsing utensils and food containers then being placed onto a drying rack without a sanitizing step. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a manual or mechanical operation of sanitizing chemicals by immersion, swabbing, brushing or pressure spraying methods, using a solution specified in the NC Food Code. CDI - A chlorine sanitizing solution was made in the third compartment of the 3-compartment sink and he utensils were added.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The TCS foods stored in the walk-in cooler were holding above 41F, due to the walk-in cooler malfunctioning earlier in the day. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Walk-in cooler has been repaired and air temperature was decreasing before end of inspection, ice bags were added to foods to cool them down quickly.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.18; Priority; Containers of TCS salad dressings did not have date markings and were not opened less than 24 hours ago. A food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Correct date markings were added to dressings.
1.5
24.
3-501.19; Priority Foundation; Establishment is correctly using time holding for pizzas but does not have procedures written down. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS (time/temp control for safety) food that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. CDI - Educated PIC on proper requirements, verified methods practiced are correct. Have procedures written down for future reference.
0.0
55.
6-501.12; Core; The floors of the walk-in coolers were dirty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors of the walk-in coolers.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.14; Core; The handwashing sink in the front prep area was missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage.
0.0
41.
3-304.14; Core; Wiping cloths for equipment were sitting in sanitizing liquid that was not of a strong enough concentration. Cloths in-use for wiping counters and other equipment surfaces shall be held between used in a chemical sanitizer solution at a concentration specified in the Food Code. CDI - Liquid discarded, remake sanitizing liquid more frequently.
0.5
49.
4-601.11(B) and (C); Core; Observed debris buildup on the shelving units in a walk-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean shelves in walk-in cooler.
0.5
55.
6-501.12; Core; Observed dirty walls and flooring throughout the food establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors and walls more frequently.
0.5
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
3-302.11; Priority; Observed open packages of frozen, raw shrimp and open boxes of frozen, raw philly meat stored with packages of frozen buns and pepperoni in the reach-in freezer. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat foods and other types of raw animal foods from one another by separation and arrangement in equipment. Raw animal foods should be arranged based on their final cook temperatures. CDI - Rearranged foods in freezer.
1.5
43.
3-304.12; Core; Observed tongs stored on the oven handle, potentially leading to contamination by pants or the floor. During pauses in food preparation or dispensing, food prep and dispensing utensils shall be stored: In the food with their handles above the top of the food and the container; on a clean portion of the food preparation or cooking equipment; in a clean, protected location. CDI - Tongs moved to a better location.
0.0
54.
5-501.115; Core; Observed buildup of cardboard and a couple wooden palettes out side of dumpsters in enclosure. A storage area and enclosure for refuse, recyclables, or returnables shall e maintained free of unnecessary items and clean. Remove these items to keep enclosure clean.
0.0
55.
6-501.12; Core; Observed dirty floors throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more frequently.
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
3-302.11; Priority; Observed raw ground beef stored on top of raw whole beef in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from other types of raw animal foods from one another by separation and arrangement. CDI - Rearranged foods in walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; Observed several containers of ready-to-eat, sauces made in-house marked with dates that exceeded 7 days. Refrigerated, ready-to-eat, TCS (time/temp 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 - PIC voluntarily discarded foods and EHS educated PIC on proper date marking.
1.5
28.
7-102.11; Priority Foundation; Container and spray bottle of prepared sanitizer did not have labels. Working containers used for storing poisonous/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 - Labels added to container and spray bottle.
1.0
General Comments
No PIC signature due to COVID-19 precautions. 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
2-501.11; Priority Foundation; Establishment did not have written procedures for cleaning up bodily fluids incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - EHS provided education and documents to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A few TCS foods in the walk-in cooler were not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Walk-in coolers were adjusted to a lower temperature.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of chlorine sanitizer without label. 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 - Label added to spray bottle.
0.0
54.
5-501.115; Core; Pieces of wood and cardboard observed in shared, outdoor garbage enclosure. A storage area and enclosure for refuse/recyclables/returnables shall be maintained free of unnecessary items. Remove these items and keep outdoor enclosure clean.
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 PIC signature due to COVID-19 precautions.
Educational note: Always remove vacuum packaged fish from packaging before thawing. AT A MINIMUM, packages should be sliced open along the longest side to allow the entry of air into the packages. This is not required under current Rules, but will be required in the future. NOE issued. Copy of permit provided.
