3-101.11; Priority; A large number of heavy whipping cream containers and gallons of milk were spoiled and past their manufacturer expiration date of 8/08/2024. Food shall be safe, unadulterated, and honestly presented. CDI - PIC voluntarily discarded spoiled dairy items.
1.0
15.
3-302.11; Priority; Observed some raw bacon stored above containers of cooked sausages in the 3rd floor walk-in cooler. Food shall be protected cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits or vegetables, and cooked ready-to-eat food. This shall be accomplished arranging each type of food in equipment so that cross contamination is prevented. CDI - Raw bacon was moved to a lower shelf.
1.5
21.
3-501.16(A)(1); Priority; The center of a container of meatballs were holding at 120F, the exterior edges of container were holding around 155F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Meatballs were reheated less than 2 hours ago, meatballs were reheated to reach adequate temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A few containers of food in the pizza prep cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid of prep cooler was closed to allow for foods to cool.
1.5
23.
3-501.18; Priority; A large number of prepped, TCS foods in various coolers had prep dates that were over 7 days old and a couple containers of prepped foods that were prepared a couple days ago did not have dates. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days at 41F or less, with date of preparation being counted as day 1); is in a container or package that does not bear a date or day, except time that the product is frozen. CDI - PIC voluntarily discarded foods that were out-of-date and correct dates were added to containers of food.
1.5
48.
4-302.13; Priority Foundation; The high-temp testing device for the hot water dish machine was not working due to batteries needing to be replaced. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire new batteries for testing device. Follow-up by 9/16/2024.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/16/2024
6-301.11; Priority Foundation; Two handwashing sinks in the downstairs kitchen are missing hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Put new hand soap at these sinks. Follow-up by 2/22/2024.
1.0
10.
5-205.11; Priority Foundation; Observed ice dumped into the basin of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to ensure behavior does not continue.
0.0
15.
3-302.11; Priority; A box of raw bacon was stored above a container of fully cooked chicken and a container of half-and-half in the upstairs walk-in cooler. Food shall be protected cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits or vegetables, and cooked ready-to-eat food. This shall be accomplished arranging each type of food in equipment so that cross contamination is prevented. CDI - Foods were rearranged in this cooler to prevent cross contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cooked oatmeal was holding at 52F in one of the coolers. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature oatmeal.
1.5
23.
3-501.18; Priority; A couple cooked, TCS (time/temp control for safety) foods were marked with prep dates of 1/22, 1/27, and 1/29, therefore being over 7 days since prep day. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days at 41F or less, with date of preparation being counted as day 1), except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date foods.
1.5
39.
3-305.11; Core; A couple boxes of food were stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; in a clean, dry location; there it is not exposed to splash/dust/or other contamination. Move boxes up onto shelving before the next inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; A couple plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.
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. Follow-Up: 02/22/2024
6-301.12; Priority Foundation; Both employee restrooms were missing paper towels. Wach handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A heated-air hand drying device; or other approved hand drying device. CDI - Paper towels replaced.
1.0
16.
4-601.11 (A); Priority Foundation; Observed some minor dried-on food debris on the back of the deli slicer blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer blade removed for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Liquid egg products stored in the kitchen ice bath were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. REHS recommends using time holding for liquid eggs for breakfast period, emailed PIC time control outline to fill out and keep on file.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
