2-301.14; Priority; Observed raw salmon placed on the grill with gloved hands. Gloves removed then team member changed tasks to plate RTe pita bread sandwich. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
0.0
16.
4-602.11; Core; Observed light debris 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
39.
3-303.11; Priority; Observed water from condenser coil dripping above RTE uncovered deli salads. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Food discarded.
7-202.12; Priority; Found one can of pesticide labeled "for residential use only" in the water heater storage room. PIC stated that this pesticide is only used outside to deter ants. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Pesticide can was removed from the establishment during the inspection.
2-401.11; Core; Closed employee beverage found on shelving above steam well on cook line. Another employee beverage found stored near clean plates in the bottom portion of the prep cooler on the line. 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. Designate an area away from the cook line where employees may store and drink personal beverages.
0.5
General Comments
*Discussion today regarding future storage of clean pans on the cook line. Owner will order metro shelving that allows clean items to be stored 6 inches off of the floor in this area.
4-703.11; Priority; High temp dish machine only reaching 143F-144F for the final rinse. Dish machine hot water sanitizing step not reaching the required temperature. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- PIC adjusted unit during the inspection and after a few cycles, utensil surface temperature reached above 160F. All dishes washed today were directed to be re-washed by PIC. PIC stated Hobart will be contacted and dish machine will be assessed.
1.5
43.
3-304.12; Core; Small scraper for grill found on magnetic strip where clean utensils are stored. During pauses, utensils shall be stored 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 every 4 hours if coming in contact with TCS food. CDI- Scraper was taken to warewashing area to be cleaned and sanitized during the inspection.
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 *No violations observed today.*
3-307.11; Core; Employee coffee creamer being stored on shelving above facility's food in the back reach-in cooler. Food shall be protected from miscellaneous sources of contamination. CDI- Employee drinks relocated to bottom shelf of unit where the contamination of facility's food cannot occur.
0.0
43.
3-304.12; Core; During pauses in food preparation, utensils shall be stored 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 every 4 hours if coming in contact with TCS food. CDI- Knife taken to warewashing area to be cleaned and sanitized.
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
5-202.12; Core; Unisex bathroom does not dispense hot water. Highest water temperature recorded at this handwashing sink was 77F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Restore hot water at this bathroom handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding TCS foods at temperatures greater than 41F (see temperature chart). Time/temperature control for safety food shall be maintained at 41F or less. PIC is aware that this unit is not working properly and a technician came on Wednesday (6/8) to assess the issue. All food was placed in this prep unit at 11a from units that were at proper cold-holding temperatures; foods were voluntarily discarded at 3pm, during the inspection. CDI- PIC will place six (6) large, deep pans in this unit and fill with ice until unit can be repaired and holding foods at proper temperature. EHS educated PIC on proper methods when holding food on ice.
1.5
41.
3-304.14; Core; One sanitizer bucket throughout facility observed with a concentration of 0ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat). CDI- Bucket replenished with fresh sanitizer solution during inspection.
0.0
47.
4-501.11; Core; Prep unit is not holding proper temperatures for safe storage of TCS foods. Equipment shall be maintained in a state of good repair and condition. PIC has already begun the process of mediating this issue. Refrigeration technician has visited facility on (6/8) to assess the issue and is waiting on a part that should be delivered within the week.
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
3-302.11; Priority Foundation; Raw liquid egg being stored on middle shelving of reach-in cooler, above product that is ready-to-eat. In back freezer, raw fish is being stored above prepped, cooked meat. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food re-arranged in equipment.
1.5
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 *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
42.
3-302.15; Core; Observed avocados in prep cooler with stickers remaining on the surface. When asked, employee stated that avocados were already washed. Fruits and vegetables should be washed in water to remove debris, stickers, and contaminants before being cut, combined with other ingredients, cooked, served, or offered for consumption. Stickers should be removed before/during the wash process. CDI- Employee properly washed avocados during inspection.
0.0
48.
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they are not equipped with an irreversible registering temperature indicator. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- Provided education on appropriate equipment that the establishment must provide to be in compliance. No points deducted.
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 *Information sent to info@zestcafehomeart.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to 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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 08/20/2019
*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.
*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.
*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.
Be sure to have proper hand washing discussions with employees on a regular basis. Be sure employees are sanitizing food contact surfaces after cleaning.
Resurface/replace grooved cutting boards. Replace damaged gaskets on refrigeration units. Repair decking on meat refrigerator. Decking is separating from door frame. Repair as needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Allow all utensils to air dry. Observed an employee dry pans with multi-use towel. Store utensils in such a way so that the handles are pointing out of the storage container.
0.5
36.
Replace rusty shelves in meat refrigerator. Repair make table door. Screw is missing on the bottom of the roll top door and the insulation is exposed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee beverages stored on top of soda boxes. Store employee beverages on lower shelf, not above food. CDI-drinks disposed of.
0.0
10.
Raw seafood stored above beef brisket in cooler. Stored cooked food over raw seafood. CDI-food moved.
1.5
19.
Unlabeled bottle of sanitizer concentrate in can wash. All chemicals must be labeled.
0.0
25.
Thermometer read 25F in ice water.
0.5
36.
Some of the plastic food storage containers have melt damage, damaged rims, and cracks that present a cleaning obstacle and food contamination hazard (replace these items, repeat violation). Wooden piece in dishwashing room must be painted/sealed to provide nonabsorbent, smooth and easily cleanable surface (repeat). Gasket of prep refrigerators torn/does not create good seal on both units.
0.5
40.
Clean large fan in front of Glenco freezer, tea shelf.
0.0
45.
Repair floor under prep units and in dishwashing area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Container of shrimp placed on floor during inspection. Always store food above the floor to avoid contaminating food and food contact surface in a later stage of preparation. Shrimp container cleaned and matter discussed with employee (CDI). Several pans of raw fish stored above solid raw beef. Store raw solid beef above raw fish. Foods moved to proper location during inspection (CDI).
0.0
11.
One sanitizer spray bottle less than 200 ppm quaternary ammonium. Sanitizer must be between 200-400 ppm. Sanitizer adjusted during inspection to correct concentration (CDI). One knife dirty - placed on dirty side of dishwashing area to be cleaned and sanitized (CDI).
0.0
17.
Chicken in top of prep fridge too warm. Cool chicken completely (45F or less) before placing in top of prep refrigerator. Chicken that was too warm in prep fridge was placed inside three door cooler to cool completely before placing in prep fridge again (CDI).
0.0
26.
Label all dry goods (i.e. yeast).
0.0
33.
Store scoops with handle out of food (yeast).
0.0
34.
Air dry pans completely before stacking. Cross stacking may be used to ensure pans air dry. Store spoons with handles pointing upward to prevent hand contact with food contact surface.
0.0
36.
Some of the plastic food storage containers have damaged rims and cracks in bodies that present a cleaning obstacle and food contamination hazard (replace these items). Wooden piece in dishwashing room must be painted/sealed to provide nonabsorbent, smooth and easily cleanable surface. Recaulk three compartment sink and replace screws with stainless steel rounded screws. Dish machine pressure gauge reads 40 psi; unit says pressure must be 20 ( /- 5) psi. Recaulk prep sinks as needed. Handle of True sandwich prep unit broken. Replace torn spatula.
1.0
38.
Use test strips to ensure sanitizer is proper strength in spray bottles.
0.0
40.
Clean fan inside dairy refrigerator, inside of ice machine, black material from bottom of pans. Clean top of microwave. Clean gasket of sandwich prep units.
0.5
43.
Recaulk hand sink.
0.0
45.
Clean floor underneath grills.
0.0
46.
Light in three door refrigerated unit is not shatterproof. Lights must be shatterproof or shielded.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Waitress washed limes in handwash sink (Must use a clean food prep sink to wash food in. This facility has a designated vegetable prep sink that should have been used for this activity). Raw fish and turkey are stored above spinach wraps, on wire shelves in 3 door freezer (store foods on shelves, in order of their final cook temperatures; Instructional Food Storage Handout given to manager during inspection). Both violations CDI
1.5
25.
Metal stem food insertion thermometer in coffee prep refrigerator is not accurate (recalibrate or replace it).
0.0
34.
Remove food/debris from interior of bins and holders that are storing multi-use tableware utensils and food containers.
0.5
36.
Large gap is present between interior bottom panel and wall of 2 door upright prep refrigerator, creating a cleaning obstacle (Add a smooth easily cleanable silicon caulk seal in this gap). Some of the square plastic food storage containers have damaged rims and cracks in bodies that present a cleaning obstacle and food contamination hazard (replace these items).
0.5
39.
Newly added black plastic rack in dishwash room is not NSF approved (need an NSF approved rack , with bottom shelf at least 12" above floor, or 6" if on rollers)
0.0
40.
Food debris build-up present in gap between wall and bottom interior panel of 2 door upright prep refrigerator. Remove build-up of dust from vent grills on ROBOTCOUPE wand mixer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Opened bag of rice improperly stored in dry storage room (needed tight lid or seal). Bulk roller bins of dry food are not labelled (label bulk bins of dry foods (sugar,salt,etc in bulk roller bins).
0.5
36.
Interior door skins of 2 door upright freezer (by cook line) have warped and seperated from backing , leaving open gaps that expose insulation and create a cleaning obstacle.
0.5
40.
Slime/oil build-up on non-food contact surfaces of ice maker upper compartment (piping and compressor compartment). Meat juice spill present in 3 door freezer unit.
0.5
46.
Replace burned out overhead light bulb in kitchen and replace the broken light shield.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Multi-use food container was stacked wet inside another food container (allow multi-use food containers to air dry prior to stacking within each other). Salad spinner with food debris on surfaces (not washed/sanitized) was stored above clean food containers in dishwash room (store clean utensils/containers in manner that prevents contamination of their surfaces).
1.5
17.
Need to clean the non-food contact surfaces of food slicer (around dials, frames, under slicer arm, etc.). Need to clean the wire shelves in 3 door True Brand refrigerator.
1.0
18.
Hot water at utensil wash sink maxed at 115F , needed to be 140F or higher.
2.5
General Comments
2 point addition for ServSafe. Adjust refrigerator door gaskets to provide a tight/secure fit in door tracks. Food stored in bottom sections of prep refrigerators must be covered/protected (except raw vegetables that will be cooked).
Keep all potentially hazardous cold foods 45F or below. Numerous items in make table and display cases were above 45F. Repeat violation.
5.0
11.
Dish machine not functioning properly. Advised manager to use 3 compartment sink to wash, rinse, then sanitize all utensils, until unit is fixed.. Clean and sanitize slicer.
2.5
General Comments
#16- Improper single service plasticware storage. #17- Replace damaged gaskets on make table. Clean refrigeration units. *Repeat violations will result in full point deductions.*
- AFTER COOKING THE CORN, HOLD IT HOT AT 140F OR WHEN IT FALLS BELOW 140F, SPREAD OUT ON PAN FOR QUICK COOKING AND PLACE IN THE REFRIGERATOR.
- ALSOT THE GRILLED CHICKEN IN THE TOP OF THE PREPARTION UNIT IS 60F. THE CHICKEN MAY NOT COOL QUICK ENOUGH IN THE TOP OF THE PREP UNIT.
- ALSO THE PREP UNIT ON THE LEFT IS NOT COLD ENOUGH. IT MUST MAINTAIN AT 45F OR COLDER TO MAINTAIN PROPER FOOD TEMPERATURES.
2.5
5.
NEED A THERMOMETER IN THE PREP REFRIGERATOR ON THE RIGHT.
1.5
15.
DO NOT STORE UTENSILS IN WATER. STORE ON A CLEAN SURFACE OR IN AN APPROVED DIPPER WELL OR IN THE PRODUCT, OR USE A CLEAN UTENSIL EACH TIME.
PUT RICE COOKER ON REAL SHELF ON COUNTER NOT PLASTIC CRATE. KEEP ALL FOOD ABOVE FLOOR. KEEP RAW POULTRY, SHRIMP, BEEF BELOW COOKED, CLEANED OR PROCESSED FOOD. DO NOT LEAVE FOOD CONTAINERS NEXT TO HANDSINK. THAW FOODS UNDER COLD RUNNING WATER IN PROPER FOOD PREPARATION SINK OR THAW IN REFRIGERATOR OR AS PART OF COOKING PROCESS. DO NOT RINSE COFFEE POT IN HANDWASH SINK AND THEN PUT IT BACK AT COFFEE MACHINE. KEEP RAW EGGS REFRIGERATED - NOT OUT ON COUNTER AT ROOM TEMPERATURE. DO NOT STORE FOOD (UNWRAPPED FOODS) IN PLASTIC GROCERY BAGS. USE PROPER FOOD STORAGE BAGS OR CONTAINERS.
5.0
15.
AIR DRY UTENSILS BEFORE STACKING OR STORING. DO NOT STORE CLEAN CUTTING BOARDS AT FAUCET FOR UTENSIL WASHING SINKS. RECLEAN UTENSILS THAT GETS SPLASHED ON.
1.5
17.
CLEAN GASKETS ON MAKE UNIT. CLEAN SHELVES IN WALK-IN REFRIGERATOR. CLEAN ICE MACHINE.
1.0
28.
CLEAN FLOORS UNDER FRYER AREA - LARGE AMOUNT OF GREASE ON FLOOR. A FEW CEILING TILES DAMAGED AND NEED REPLACEMENT.
HAVE PREP REFRIG CHECKED.INTERNAL THERMOMETER READS 52F SPINACH MIXTURE 51F.KEEP BEANS STIRRED TO MAINTAIN TEMPS ABOVE 140F.KEEP FOOD BELOW REFRIG LINE.KEEP LIDS ON COOLER.CHICKEN TEMP 70F.COOL BEFORE PICKIN.
2.5
11.
EMPTY ICE MACHINE AND CLEAN SLIME MOLD OUT OF ICE CHUTE.DISHMACHINE IS NOT REACHING 180F ON RINSE CYCLE ONLY REACHED 160F AFTER 4 TRYS.HAVE MACHINE SERVICED.
