3-501.16(A)(1) ; Priority; One pan of queso in the hot hold cabinet underneath the to-go line measured 89F since the unit hadn't been turned on at the beginnig of the shift. CDI: Queso was reheated to 165F and unit was turned on...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
1.5
47.
4-501.11; Core; The walk-in cooler door isn't fully self-closing and leaves a gap unless pulled/pushed close. Have this door serviced so it self-closes and self-latches...Equipment and components shall be maintained intact and in good repair/condition.
0.0
48.
4-501.14; Core; The basins of the warewashing sinks have oily residue collecting inside. Wipe these sinks down more often...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
4-602.11; Core; Soda dispensing nozzles had brown residue removed from them when tested with EHS alcohol swab. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned at a frequency necessary to prevent residue accumulation.
1.5
41.
3-304.14; Core; Quaternary ammonium in sanitizer bucket was less than 200ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Sanitizing solution was changed out.
0.0
44.
4-903.11(A), (B) and (D); Core; While improvements have been made, clean containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
47.
4-501.11; Core; Hot holding unit is not properly functioning / holding food at the correct temperatures according to PIC. Equipment shall be maintained in a state of good repair. There is a work order in for this issue. Establishment is using TPHC in the meantime to ensure food is safe.
4-903.11(A), (B) and (D); Core; Clean containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Single service utensils were found being stored in different directions, in an open container, in a low area. Single service utensils shall be stored in protective packaging or otherwise protected to prevent potential contamiantion.
0.0
47.
4-205.10; Core; Food containers are being used as shelving legs in the walk-in cooler. Equipment shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute accredited certification program.
5-205.11; Priority Foundation; Observed ice dumped into handwashing sink in the kitchen area. Handwashing sinks may be used for no purposes other than handwashing. CDI- Employees were educated during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese and beans were found holding at 45F in the low boy cooler. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was placed in the walk-in cooler to be cooled to 41F. Manager placed a work order during the inspection for the cooler to be serviced. Do not store potentially hazardous foods in the cooler until it is serviced.
1.5
33.
3-501.15; Priority Foundation; Pico was found cooling while in containers with tightly fitted lids that were stacked on top of each other. Potentially hazardous foods shall be cooled in thin/shallow portions with loose/no covering for proper cooling. CDI- Containers were separated and lids were partially removed.
0.0
41.
3-304.14; Core; Quaternary ammonium in sanitizer bucket was less than 200ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Sanitizing solution was changed out.
0.5
49.
4-601.11(B) and (C); Core; Shelving in reach in cooler had food/soil residue accumulation. Non food contact surfaces shall be kept free of soil residue and other debris.
4-903.11(A), (B) and (D); Core; Observed metal pans and bowls being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please find a way to have dishes completely air dry before stacking together.
1.0
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
3-501.15; Core; Recently prepared chicken and shredded cheese, were being cooled down in a container completely sealed. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. Keep food uncovered or loosely covered while cooling TCS foods.
0.5
41.
3-304.14; Core; Quaternary ammonium in two sanitizer buckets measured 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Sanitizing solution was changed out.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean metal pans and bowls were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
45.
4-903.11(A) and (C); Core; Single-use bowls at online prep line were stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. CDI- Containers were inverted.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection
0.0
16.
4-601.11 (A); Priority Foundation; Metal bowls, slicer plate and a knife were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils and equipment were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
33.
3-501.15; Core; Recently cut lettuce, was cooled down in a container completely wrapped. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. CDI- Cover was placed loosely on container. Lettuce was also placed on ice bath. /0pts
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal pans and bowls were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
