6-301.12; Priority Foundation; The women's bathroom was missing paper towels. Each handwashing sink shall be provided with individual, disposable towels; a heated-air drying system, or other approved hand-drying device. CDI - New paper towels added.
0.0
15.
3-302.11; Priority; One container of raw, shell eggs were stored above a container of cheese in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables and cooked ready-to-eat food. CDI - Raw eggs were moved to a lower shelf.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried-on food residue on the deli slicer blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer set aside to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; Observed buildup of grease on the surfaces of the deep fryer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the deep fryer.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.18; Priority; Observed cut honeydew and cantaloupe, grilled chicken, and open packages of heavy cream, liquid eggs, and mozzarella held overnight without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
33.
3-501.15; Priority Foundation; Observed pasta salad and salad cooling inside tightly covered plastic. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris inside 3 comp spray nozzle. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
2-401.11; Core;Observed personal drink stored on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result.
0.5
16.
4-602.11; Core; Observed pink residue on white panel inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food residue inside vegetable wash sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
1.5
23.
3-501.18; Priority;Observed no date marking on open package of mozzarella and ricotta cheeses. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated.
0.0
28.
7-201.11; Priority;Observed four chemical spray bottles next bread and food dicer under prep table . Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items.Items relocated.
1.0
28.
7-102.11; Priority Foundation; Observed unlabeled spray bottle of windex. 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- items labeled.
0.0
40.
2-402.11; Core;Observed manager preparing food without wearing 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 food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.5
55.
6-501.12; Core; Observed a buildup on floor under prep sink next to walk in cooler. Observed a buildup inside ceiling vent inside prep area. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; Food safety manager exam was not completed. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Manager recently accidentally obtained food handler exam. food safety manager exam must be obtained.
0.0
6.
2-401.11; Core; Observed personal drink stored on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried-on potato food residue on the slicing blade of the deli slicer. Observed a buildup of brown residue on salad spinner. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer blade cleaned. Ensure food equipment is fully cleaned after use.
1.5
21.
3-501.16(A)(1) ; Priority; Observed chicken and pico dish, bbq, and shredded chicken holding below 135F. Items reheated to 165F. TCS foods shall be held at 135F or greater.
1.5
28.
7-201.11; Priority; Observed sanitizer spray next to pasta under prep table . Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items.
1.0
33.
3-501.15; Priority Foundation; Observed recently prepared salads cooling inside deep containers with tightly covered saran wrap. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
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.
Covers removed.
0.5
40.
2-402.11; Core; Observed manager preparing food without wearing a hair restraint, other employees in the kitchen were not wearing hair restraints. 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 food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.0
44.
4-803.11; Core;Observed stack of soiled dry wiping cloths stored under prep table.Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food , equipment, utensils, linens, and single service articles or single use articles.
2-102.12 (A); Core; The current person in charge's food protection manager certification is expired, no other employees currently have a food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - PIC has stated that they are going to schedule taking the test.
0.0
16.
4-602.11; Core; Observed some minor pink residue buildup on the interior of the ice machine. In equipment such as ice bins and in enclosed components of equipment such as ice makers and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI - Ice machine emptied for cleaning.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried-on food residue on the slicing blade of the deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer blade cleaned. Ensure deli slicer is fully cleaned after use.
1.5
28.
7-201.11; Priority; A spray bottle of surface sanitizer was stored beside packages of bread and potatoes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items. CDI - Spray bottle moved away from food to prevent contamination.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in the refrigerator were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods moved to walk-in cooler, air temperature of refrigerator was adjusted to be 38F. REHS recommends having this refrigerator checked by a technician.
1.5
28.
7-201.11; Priority; Observed one spray bottle of cleaner stored beside packages of potatoes on a lower shelf of a prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items. CDI - Relocated bottle of cleaner to a better location and potatoes were moved to a plastic storage container.
0.0
33.
3-501.15; Core; Recently prepared, TCS foods were cooling in containers that were tightly wrapped in plastic while in the walk-in cooler. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered or uncovered, if protected from overhead contamination, during the cooling period to facilitate heat transfer. CDI - Plastic wrap lifted from a corner to allow for heat transfer and faster cooling.
0.0
General Comments
The toilet seat in the women's restroom is worn, please replace. If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed dried-on food debris on a couple food utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils removed for thorough cleaning.
1.5
40.
2-402.11; Core; Observed some employees preparing food without hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens. Have employees wear hair restraints when participating in food prep.
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
4-601.11 (A); Priority Foundation; Observed dried-on food debris on a dicer, stored on lower prep table shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dicer moved to 3-compartment sink for cleaning.
1.5
28.
7-201.11; Priority; Observed a spray bottle of Lysol cleaner stored beside to-go plastic containers. Poisonous or toxic materials shall be stored so they can no contaminate food, equipment, utensils, linens and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items. CDI - Relocated bottle of cleaner to a better location.
1.0
51.
5-205.15; Core; Drain in men's handwashing sink is not allowing for proper draining. A plumbing system shall be maintained in good repair. Repair bathroom sink.
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
4-501.114; Priority; When tested the sanitizer in the 3-compartment sink measured to be 0 ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall meet the criteria specified in the Food Code, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solution shall have a concentration of at least 200ppm and no more than 400ppm as indicated by the manufacturer's use directions included on the label. CDI - Chemical sanitizer bottle was empty, replaced and refilled sanitizer compartment at the correct concentration. Test sanitizer concentration when compartment is filled to make sure it is at the right conentration.
1.5
19.
3-403.11; Priority; Cooked chicken that was reheated and prepared for hot holding did not reach proper temperatures. TCS (time/temp control for safety) foods that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach at temperature of at least 165F for 15 seconds. CDI - Foods were placed into ovens for reheating, eventually reached over 165 and placed into hot holding.
1.5
28.
7-201.11; Priority; Spray bottles of sanitizer stored on shelves with foods and single-use containers. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service and single-use articles by: Separating by spacing or partitioning; and locating the poisonous or toxic materials in an area not above these items. CDI - Spray bottles were moved to a better location.
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; Food establishment does not have written procedures for a vomit or diarrheal event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - EHS provided PIC with proper documentation and procedures for such an event. No points taken.
0.0
9.
3-301.11; Priority; Observed an employee preparing ready-to-eat fajita wraps with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Had employee don gloves and educated food employee.
0.0
16.
4-602.11; Core; Observed minor pink residue in ice machine. In equipment such as ice bins and in enclosed components of equipment such as ice makers, shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine to remove this residue.
0.0
20.
3-501.14; Priority; Observed grilled squash not achieving an adequate cooling rate cooling on baking trays at room temperature. Cooked TCS (time/temp control for safety) foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI - Moved racks of cooked vegetables to walk-in cooler for adequate cooling.
1.5
General Comments
No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964.
*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. No PIC signature due COVID-19 precautions.
*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.
*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. Please note: As seen with the deli meat and the chicken and rice, it is very important that steps be taken to maintain proper temperature throughout the prep process and/or return foods to the proper temperature promptly after preparing. Foods should already be at proper holding temperatures before moving into transport boxes. The total amount of time that food is out of temperature, including prep, transport, setup, and waiting for service should not exceed 4 hours.
*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. Evaluated Transitional Permit repair list. The following items are NOT complete:1(see notes on 6), 3 (replace removed mop rack), 6 (material used to fill holes in frp is not smooth and cleanable, render cleanable or remove and re-fill holes with method such as FRP mounting rivets), 7 (not cleanable, these repairs may be painted), 8, 9, 11 (clean up caulk over oven end of hood, add a new line if necessary), 13, 14, 18, 22 (repair not cleanable, may be painted), 23, 24. Items not listed here are considered to be complete. Thank you. Permit expires 9/4/18. Contact James Smith (919-868-9246) with any questions. Follow-Up: 04/20/2018
