3-501.16(A)(1) ; Priority; Cheese sauce in the steam well was holding between 130-133F. TCS foods that are being held hot shall be maintained at 135F or above. CDI- temperature was turned up on steam well. Cheese sauce was 142F and above when checked 15 minutes later.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Potato salad, diced tomatoes and onion and peppers were all holding around 43F in the flip top cooler with the lid propped open. TCS foods that are being held cold shall be maintained at 41F or less. CDI- food items were cooled down.
0.0
36.
4-302.12; Priority Foundation; A thin probe diameter thermometer is not available. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Verification Required- EHS will return on Monday, September 25, 2023 to verify.
0.5
45.
4-903.11(A) and (C); Core; Several boxes of straws, small portion cups and other single service items were observed on the floor. Single-service and single-use articles shall be stored at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Some food debris and residue accumulation present along the shelving in the walk-in cooler. Food debris is present in the bin storing clean lids and other utensils. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
55.
6-501.12; Core; The storage room floor is in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; A few steel containers stored as clean on the dish shelf had stickers/residue on them and one had light food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled containers were sent back to dish to be cleaned and sanitized.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean lids were being stored in bus tubs that contained food debris inside at the bottom. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean out these bus tubs.
0.5
45.
4-903.11(A) and (C); Core; The upper shelf on the line holding inverted containers has a slight buildup of residue. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Clean any areas holding clean articles.
3-403.11; Priority; Chicken BBQ in steam well after beginning to reheat in cabinet oven since 9:45 AM and at 11:35 AM at 126-140F. Hot dogs also placed in cabinet oven at 9:45 AM and only at 118F at 11:35 AM. Reheating for hot holding as specified under Paragraphs (A) through (C) of this section shall be completed within 2 hours and the time the FOOD is between 5ºC (41 F) or 7 C (45 F) and the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. Hot dogs taken out of cabinet oven, placed on roller and reached 165F in 5 minutes. Chicken placed in oven to reheat to 165F to save the food. Chicken reached 175-177F within 5 minutes in oven. Check with fire marshal if you want to continue to use this method for reheating in this oven since it is not under a hood. Use the hot dog roller for reheating rapidly. Can use the cabinet or rollers to hot hold. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in walkin 42-44F. Food shall be 41F or less. Temperature setting decreased for walkin. Continue to monitor temperatures. CDI
1.5
28.
7-201.11; Priority; Concentrate block of quat stored on shelf above clean drain board of three compartment sink as well as 1.36 gallon container of pinesol, soap and disinfectant. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated. CDI
1.0
44.
4-903.11(A), (B) and (D); Core; Containers on clean dish rack stacked together wet. Knives stored hanging on bottom shelf of clean dish rack with the blade hanging between rungs, resulting in blade being closer than 6 inches to the floor. Clean equipment shall be stored in a clean, dry location, at least 6 inches above the floor and in a self draining position. Store knives higher and allow items to air dry completely prior to stacking.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped foil pans stored on dry rack with food contact portion facing up. Single service articles shall be stored in a clean, dry location and protected from contamination. Store inverted or in original plastic/protected.
0.0
48.
4-501.18; Core; No actively washing dishes when observed. Soapy water basin has food debris and middle sink water oily. The wash, rinse, and SANITIZE solutions shall be maintained clean. Clean sinks and drain/refill as necessary to keep solutions clean.
0.0
49.
4-601.11(B) and (C); Core; Slight food/debris accumulation in steam wells. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean water and wells.
0.0
51.
5-205.15; Core; Three compartment sink faucet leaking a stream of water when the knobs are oriented for the sprayer to be supplied with water. Plumbing system shall be maintained in good repair. Repair faucet.
0.0
55.
6-501.12; Core; Dusty HVAC vents by bathroom doors. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean vents.
0.0
56.
6-305.11; Core; Employee cell phone and gatorade bottle with broken seal stored on prep table above refrigeration unit and next to food/pans. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items on bottom shelf separate from food and food items or in office area.
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 Lauren Harden 919-500-0943
