4-601.11 (A); Priority Foundation; Some food container lids stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area.
0.0
20.
3-501.14; Priority; Lettuce and tomatoes cooling on make line 54-68F after cooling for 2 hrs. TCS foods shall cool from 70F-41F within 4 hrs. CDI: Items still in the 4 hr time mark and moved to walk in freezer to cool down faster.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce containers on make line over 41F and prepped previous day. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded, iced placed under pans and maintenance called.
1.5
23.
3-501.17; Priority Foundation; Deli meats inside reach in unit that have been opened not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items dated.
0.0
33.
3-501.15; Core; Containers of sliced tomatoes and shredded lettuce cooling in the walk-in cooler observed covered with a plastic lid and holding at 54-63F. When cooling TCS foods, containers shall be partially covered or fully uncovered if protected from contamination, or by using an ice-bath/ice-wand, blast chiller, shallow pans, or other appropriate cooling methods. Do not keep items covered while they are cooling. CDI- Container uncovered and moved to walk in to cool down faster. Repeat.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed of shelving units throughout kitchen area including walk in. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Repeat.
1.0
56.
6-305.11; Core; Employee items stored on top of prep table next to slicer. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Repeat.
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance information provided.
0.0
6.
2-401.11; Core; Employee beverage observed being stored on top of and with clean dishes on the storage shelf in the back. Employees may drink from a closed beverage container if the container is handled to prevent the contamination of exposed, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Store closed drinks on a low shelf. CDI- beverage was moved away from clean equipment.
0.5
8.
2-301.14; Priority; Food employee observed entering into the kitchen to start their shift and did not wash hands before putting on gloves. Hands shall be washed before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI- education was given and hands were washed.
2.0
10.
5-205.11; Priority Foundation; Employee observed dumping ice into the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education given.
0.0
23.
3-501.17; Priority Foundation; A container of tuna salad was observed without a date indicating when it was prepared. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE 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- known date added.
0.0
24.
3-501.19; Priority Foundation; Shredded lettuce and sliced tomatoes on the mobile order make line observed without a time stamp indicating that it is being held on Time as a Public Health Control. Temperatures ranged between 41-49F. For items kept on time in lieu of temperature control - written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. The food shall also be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. CDI - time stamp added.
1.5
33.
3-501.15; Core; [repeat] Containers of sliced tomatoes and shredded lettuce cooling in the walk-in cooler observed covered with a plastic lid and holding at 46F. When cooling TCS foods, containers shall be partially covered or fully uncovered if protected from contamination, or by using an ice-bath/ice-wand, blast chiller, shallow pans, or other appropriate cooling methods. Do not keep items covered while they are cooling. CDI- Container uncovered.
0.5
45.
4-903.12; Core; Single-service forks and paper bags used to store food orders were observed being stored underneath the handwashing sink. Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: Under sewer lines that are not shielded to intercept potential drips.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler has residue accumulation present. The shelving holding clean dishes in the back prep area has dust accumulation present. Food debris is present in the bottom of the display case as well as along the tracks inside.
0.5
56.
6-305.11; Core; Employee personal items observed being stored on top of food boxes in the back prep area. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
2-401.11; Core; Employee open beverage stored on a wire rack above prep counter. Employees may drink from a closed beverage container if the container is handled to prevent the contamination of exposed, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Store closed drinks on a low shelf.
0.0
16.
4-601.11 (A); Priority Foundation; Dicer stored as clean observed with food debris still on it. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dicer sent back for cleaning.
0.0
24.
3-501.19; Priority Foundation; Facility was unable to provide written procedures for lettuce and tomatoes kept on time at the makeline station. For items kept on time in lieu of temperature control - written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. CDI - Time as a public health control template provided to PIC.
0.0
33.
3-501.15 Priority foundation; Container of sliced tomatoes cooling in the walk-in cooler observed covered with a plastic lid. When cooling TCS foods, containers shall be partially covered or fully uncovered if protected from contamination, or by using an ice-bath/ice-wand, blast chiller, shallow pans, or other appropriate cooling methods. Do not keep items covered while they are cooling. CDI- Container uncovered.
0.5
39.
3-305.11; Core; Bag of onions observed stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Do not store food on the floor.
1.0
49.
4-601.11(B) and (C); Core; Prep cooler that is not in use as food debris accumulated on the inside. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other devices. Clean the prep cooler.
0.5
55.
6-501.11; Core; Wall panels above the walk-in cooler/dry storage rack are loose/missing. Physical facilities shall be maintained in good repair. Repair/replace/reattach wall panels.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
5-205.11; Priority Foundation; Hand sink behind display cooler blocked by a metal wire rack. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved storage rack back.
1.0
39.
3-305.11; Core; Box of food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC moved food to a shelf.
0.0
45.
4-903.11(A) and (C); Core; Stack of single service containers were stored with food contact side up. Single-service/use articles shall be stored in a clean and dry location where they are not exposed to splash, dust, or other contamination. CDI - PIC discarded top container, and inverted the remaining ones.
0.0
48.
4-501.14; Core; 3-compartment and prep sink sink vats observed with buildup/residue. Warewashing equipment and other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned throughout the day at a necessary frequency to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
0.5
49.
4-601.11(B) and (C); Core; Door gasket to prep cooler observed with buildup/residue, walk-in cooler wall is in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the walls in the walk-in cooler, and the door gaskets of cold holding units.
*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.
