3-501.16(A)(1) ; Priority; Upper portion of potatoes and meatballs in the front hold table measured as low as 118F. The rear hot hold table was not turned high enough and product measured as low as 117F...Product was selling fast enough to be gone & rotated out within 4 hours. Rear table temperature turned up and product holding temp increased to 150F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
1.5
39.
3-305.11; Core; Covered containers of pita were stored under the soap dispenser on the back line. Containers were pushed forward to prevent water and soap from collecting on the lid...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
0.0
47.
4-501.11; Core; The lower shelves in the walk-in cooler are starting to rust...Equipment and components shall be maintained intact and in good repair/condition. Repair/Replace any rusted shelving.
0.0
48.
4-501.14; Core; The doors of the dish machine have lime/scale buildup on the sides that face into the wash area...Components of sinks, basins, and other receptacles used for washing and rinsing equipment & utensils shall be cleaned at a frequency necessary to prevent recontamination of clean items. Clean the doors of this machine.
3-501.15; Priority Foundation; Rice cooked an hour prior was cooling in a 6 inch deep half pan inside of the open face cooler. Another pan of rice was cooling in the walk-in with a metal lid on top...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered.
CDI: Cooling processed discussed. Both pans placed inside of the walk-in, uncovered, and the product was spread out.
0.5
41.
3-304.14; Core; The sanitizer buckets in the prep area measured 0-100 ppm of quat sanitizer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Buckets were emptied and refilled.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stored horizontally as clean are stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air drying has improved. Ensure all containers are air dried before stacking.
1.0
48.
4-302.14; Priority Foundation; Facility is out of chlorine testing strips but has already ordered more and proved so via invoice...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. CDI: Invoice for new strips seen. A picture will be sent to the REHS upon receiving.
6-301.12; Priority Foundation; Paper towels were not available at two kitchen handwashing sinks nor the men's restroom...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device. CDI: Towels provided.
1.0
10.
6-301.11; Priority Foundation; The handwashing sink at the rear line had no soap available...Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap refilled.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored as clean still had old sticker residue on them. A few containers and a rubber spatula had food debris in/on them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Product in the front steam table measured as low as 98F. Employees and PIC are aware that the unit has been down for ~2 days and the PIC said food is only supposed to be passed from the rear steam table in the meantime...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Food for lunch was set on a time hold to be discarded after lunch. Discussion had about TPHC or not using the front table until it is serviced.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food in the open-faced vertical cooler, such as lettuce/cabbage/quinoa, measured up to 51F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Bulk bags were relocated to the walk-in. PIC said the curtain is supposed to remain pulled down to maintain temperature. Ambient temp lowered to 47F but the screen was lifted and never closed. TPHC recommended. Current product to be discarded after lunch.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stored as clean are stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
1.0
49.
4-601.11(B) and (C); Core; The walk-in cooler shelves have light food residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
4-601.11 (A); Priority Foundation; observed multiple metal pans that were deemed clean with sticker and food residue still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to be cleaned.
1.5
28.
7-204.11 ; Priority; The sanitizer in the sani buckets were at 0ppm.- Chemical sanitizers and other chemical microbials shall be at the proper concentration (200-400ppm/quat).- CDI, the buckets were made again during inspection.
0.0
37.
3-302.12; Core; Containers of sugar/salt/pepper did not have a label.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD 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.- Please label all spices once removed from bulk supply.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed metal pans being stacked together wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please find a method to allow complete air drying of dishes.
1.0
47.
4-501.12; Core; The cutting boards have heavy scratches in them.- 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.- Please resurface/replace cutting boards.
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
4-702.11; Priority; Chemical sanitizer solution at the dish machine measured 0ppm. According to PIC, they were in the process of changing sanitizer bucket out. Food-contact surfaces shall be sanitized before use after cleaning. CDI- New bucket was placed and sanitizer measured above 100ppm. /0pts
0.0
21.
3-501.16(A)(1) ; Priority; Some TCS foods were being hot held below 135F (see temperature log above). Potentially hazardous foods shall be hot held at 135F or above. CDI- Foods were voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle did not have a label. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- PIC voluntarily discarded bottle.
1.0
37.
3-302.12; Core; One container of sugar was not labeled. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. Label all ingredients containers.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed: Bottom of fryer was greasy, Exterior of dish machine was soiled, walk-in cooler fan guards were dusty and handles of equipment were soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
4-601.11 (A); Priority Foundation; Clean metal pans were stored with sticker residue/food debris. Food-contact surfaces shall be clean to sight and touch. CDI- Metal pans were moved to the 3-comp sink to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Falafel at serve line measured 120-126F. TCS foods shall be hot held at 135F or above. CDI- There were only 3-4 pieces of falafel in container and they were voluntarily discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them
0.5
56.
6-403.11; Core; In walk-in cooler, one opened employee drink was stored directly above facility's food. Employees shall drink and eat away from food and clean equipment. CDI- Drink was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email. Follow-Up: 09/07/2021
