Observation: Cutting boards, in use utensils are not being washed, rinsed and sanitized at a minimum frequency of every (4) four hours. CDI: Utensils sitting out at room temperature in contact with TCS foods were removed for wash, rinse and sanitize as a corrective action.
4-602.11; Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
0.0
22.
Observation: TC (temperature control safety) food products: Cut leafy greens (kale/romaine); roast broccoli observed holding above 41F on the make line refrigerators. CDI: Product was moved and refrigerators were turned down. Cut leafy greens observed at 41F after 20 minutes. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
40.
Observation: Staff performing food production tasks are not wearing hair coverings during tasks. Ensure that all staff are wearing hair covering/restraints during food production tasks.
2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
41.
Observation: When tested the wiping cloth buckets tested at 0 ppm. Other wiping cloths observed hanging from hooks on the counter. In use clothes must be stored in a sanitizer between use. CDI: Operator refreshed sanitizer buckets and placed wiping clothes that were hanging on countertop into sanitizer.
3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
47.
Observation: Surfaces of cutting boards observed heavily scored. Ensure that cutting boards are resurfaced and/or replaced to meet smooth and easily cleanable.
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
General Comments
Discussed implementation of temperature logs for monitoring of refrigeration unit food products to achieve active managerial control; Use of corrective action plans when TCS (temperature control safety) food products are found out of temperature.
Observation: The chlorine level observed in the low temp chemical dish machine as measured above 500ppm. Discontinue use of machine until sanitizing solution can be maintained at proper levels approved for use not to exceed 200ppm.
7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P
CDI: Operator discontinued use of machine and utilized manual dish 3 compartment sink until corrective action can be made.
1.0
43.
Observation: Knives in contact with food are being stored down in dressing cooler between bin/sidewall in unclean area. Discontinue this practice and store in use knife on clean surface between use.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
0.5
47.
Observation: The gaskets on the 3 door refrigerator, walk in refrigerator are torn. The 2 door prep refrigerator is unable to maintain 41F or below.
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.
0.0
48.
Observation: Visible buildup accumulated in basins of warewash sink. Increase frequency of cleaning as noted below.
4-501.14; Core; A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
0.5
General Comments
Quat sanitizer dish sink: 200ppm Chlorine sanitizer dish machine: 500-800 ppm (measured) Operator to provide corrective action for dish machine after completion of repair.
3-501.16(A)(1) ; Priority; [repeat] Brown rice in the steam well was holding between 108-130F. TCS foods being held hot shall be maintained at 135F or above. CDI- rice was reheated to 165F.
1.5
40.
2-402.11; Core; [Repeat] A food employee observed handling food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
2-301.14; Priority; Food employee observed entering the kitchen and proceeded to work without handwashing. Hands shall be washed before donning gloves for working with food and after engaging in other activities that contaminate hands. CDI- education given and hands were washed.
0.0
21.
3-501.16(A)(1) ; Priority; Brown rice in the steam well since 10:30am was holding at 84F. TCS foods being held hot shall be maintained at 135F or above. CDI- rice was voluntarily discarded.
1.5
28.
7-204.11 ; Priority; The quaternary ammonium solution is too strong at the 3-compartment sink, testing at 500+ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- sanitizer will be diluted with water until ECOLAB can come adjust output strength.
1.0
33.
3-501.15; Core; Several containers of diced chicken and steak prepared earlier today were tightly wrapped in the 3-door reach-in cooler holding around 48F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 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. CDI- food items un-wrapped to facilitate heat transfer.
0.5
33.
3-501.15; Priority Foundation; Cut lettuce and kale recently cut and washed was observed holding between 46-52F in top portion of the service cooler. Cooling shall be accomplished by placing food into shallow pans, separating into smaller portions, using rapid cooling equipment or other effective methods. CDI- lettuce and kale cooled down.
0.0
40.
2-402.11; Core; A food employee observed handling food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
4-903.11(A), (B) and (D); Core; Observed multiple metal bowls being stored wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack bowls until they are completely air dried.
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
4-601.11 (A); Priority Foundation; Two metal pans were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods in prep cooler measured above 41F (see temperature log above). TCS foods shall be cold held at 41F or below. CDI- Food was voluntarily discarded. Unit was adjusted to a lower setting.
1.5
23.
3-501.17; Priority Foundation; In walk-in cooler, feta cheese and mozzarella were not date marked. Ready-to-eat and potentially hazardous foods prepared/opened in the establishment shall be marked to show either the discarding/ preparation date. CDI- Foods were dated.
1.5
33.
3-501.15; Core; In tall reach-in cooler, recently prepared chicken was cooling inside tightly covered containers. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. When cooling, keep food uncovered or loosely covered.
0.5
40.
2-402.11; Core; One food employee was not wearing a hair restraint while handling food. Food employees shall wear hair restraints such as hair nets or hats to prevent contamination of food and equipment. Wear hair restraints.
0.0
41.
3-304.14; Core; Quaternary ammonium sanitizing solution in buckets measured 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Sanitizer was changed out. New one measured above 200ppm.
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*
*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
*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: 11/04/2018
*Establishment uses chlorine (bleach) for the white cutting boards but after this is done the cutting boards need to washed, rinsed, and sanitized again. Recommend using a food grade chemical but as long as these procedures are followed it is okay.* *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.
*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.
When washing dishes set up should be wash, rinse, and sanitize. During inspection the soapy solution was in the middle basin. Before sanitizing, dishes should be rinsed using clean water. Shrimp that was cooked during inspection was checked for final cook temperature, one of the 4 skewers reached well above 145F but the other 3 had varied temperatures, some that were below 145F. When checking final cook temperatures, make sure to let the food sit for a few seconds to allow the temperature to equalize. The shrimp was put back into the oven to finish cooking voluntarily. Also, recommend checking thermometer calibration using boiling water (212F) to ensure that the upper range of the thermometer is accurate.
