4-601.11 (A); Priority Foundation; Observed dried meat residue on food slicer stored as clean. Observed a buildup of grease and icing debris on spoons, knives, cake stage and icing nozzle equipment stored as clean.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
47.
4-501.11; Core; Spray nozzle hanging above 3 comp sink is damaged, not easily cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Replace nozzle.
7-201.11; Priority; Observed one sanitizer spray bottle next to the slicer. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.
0.0
38.
6-501.111; Priority Foundation; Observed flies active in facility. Observed two dead cockroaches inside mop closet. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Call pest control.
1.0
49.
4-601.11(B) and (C); Core; Observed dusty/ soiled shelving in bakery and on shelving storage area next to mop closet.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-903.11(A), (B) and (D); Core; Observed knives stored inside greasy knife rack. cleaned food , equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Items placed in 3 comp sink.
0.0
51.
5-205.15; Core; Observed plumbing leak at control valve piping in the riser room. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
Repair leaking pipe.
1.0
53.
6-501.18; Core; Observed soiled toilets inside womens restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; Observed thick dust inside ceiling vents inside restrooms. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.114; Core; Observed several miscellaneous items stored inside deli kitchen. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and
(B) Litter.
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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
55.
6-501.12; Core; There are food debris and dust under the shelving in the walk-in cooler. Middle vent cover in the walk-in freezer has dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
0.5
General Comments
No PC signature due to COVID-19 precautions. 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
*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. No PIC signature due 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* 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. Follow-Up: 07/23/2018
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Procedures available for cooking rotisserie Chicken are from 2012. There is a new Large size chicken being co-mingled with the regular size chicken. Deli employees say there are No New instructions for cooking the various sizes. She also states that the final cook temperature is required to be above 140 degrees. Your 2012 procedures outline 175F is the desired final cook temperature. She also says she doesn't know where in the bird to check cooking temperature and showed me a bi-metallic stem thermometer that requires a 3 inch insertion to average temperature (not appropriate for final cook temp determination). *TRAINING and Written Procedures needed
High surfaces of equipment, rims of drawers, speed rack, front and sides of counter near meat slicer not clean. Maintian non-food contact surfaces clean.
0.5
45.
Floors not clean in mop room, under cooking equipment, under frosting rack at border of shared space. Walls not clean behind cooking equipment. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
40.
High surfaces of equipment, rims of drawers, speed rack, front and sides of counter near meat slicer not clean. Maintian non-food contact surfaces clean.
0.5
45.
Floors not clean in mop room, under cooking equipment, under frosting rack at border of shared space. Walls not clean behind cooking equipment. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Sliced watermelon observed in produce area. Manager states that melon is cut in either produce area or deli. Produce area does not have restaurant permit that would allow for cutting of ready-to-eat melon portions. Cut all melon in permitted deli area. ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
Hot water observed at borderline temperature of 127 degrees F. Adjust upward to ensure that hot water of at least 130 degrees F is provided.
0.0
34.
Numerous utensils stored on cloth in drawers. Store utensils on clean, cleanable surface. Do not store on porous materials such as cloth or paper.
0.5
40.
High surfaces of equipment, rims of drawers, plumbing at three compartment sink, non food surfaces of meat slicers (surrounding switches, for example) not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in mop room, under cooking equipment, along wall by handwash station of bakery section of shared space, corner near cooking equipment. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Shelf used for single service items has bottom shelf at lower than 12 inches. Adjust to provide at least 12 inches below lowest shelf.
0.0
49.
No documentation of approved training - no credit awarded. Certificate present but no documentation of class hours. In order for certificate to be valid for bonus points, it must be accompanied by letter from instructor documenting total number of classroom hours. This document can be obtained from the instructor.
At start of inspection, 15 count boneless chicken wings were sitting out on counter. Wings had been pulled from hot holding case around 1PM and were at 74F at 2:45PM. Wings met 2 hour cooling parameter after being placed in the walk-in cooler as directed by EHS, but should not have been left sitting out on the counter to cool. Foods must be cooled from 135F to 70F within 2 hours or less. Also, lids were still on containers. When foods are cooling they should be loosely covered or left uncovered, if protected from overhead contamination.
1.0
35.
Found single-use containers with the food contact portion of the container exposed. Be sure to keep all single service items inverted to protect food contact portion if item is not in plastic bag or wrapped up.
0.5
36.
Replace missing handle on hot hold case door. Grip on cheese slicer is worn and not in good repair, also handle is cracked, replace slicer grip and handle. In bottom of fryer, at pipe joints and connections, there appears to be some leaking, may need to repair or replace piping or gaskets. Replace missing caulk in joints on prep tables, there are small crevices that are collecting food debris and are not easily cleanable, this is mostly below the slicers. Replace torn walk-in cooler gasket.
0.5
40.
Clean lower shelves and sides/between prep tables. Clean rack hanging above 3 compartment sink and slicers. Clean out inside of fryer. Clean top and sides of all cooking equipment. Clean 3 compartment sink drain boards, also there is grease residue in sanitizer basin of sink. Clean insides of deli cases, lift bottom panels and clean, there is food debris build-up. Clean shelves in walk-in cooler. Clean wire rack and shelves of hot hold case. Clean undersides of prep table drawer handles, there is food debris built-up. Clean knife holder, remove from side of prep table and clean behind knife holder as well.
1.0
42.
Sprayer arm at 3 compartment sink hangs below flood rim of sink, there is potential for cross connection here. Repair sprayer arm so that it does not hang below the flood rim or install a vaccuum breaker or backflow prevention device.
0.0
43.
Paper towel roll sitting on counter at start of inspection. Need to put paper towels into dispenser or get paper towel holder that will dispense paper towels in a sanitary manner.
1.0
44.
Replace broken dumpster plug.
0.0
45.
Clean walls behind 3 compartment sink. Recaulk above coving/around baseboards on walls through deli area, caulking is moldy and/or peeling. Replace missing ceiling tiles over proofer. Clean ceilings throughout deli especially around vents, they are very dusty. Clean walls and ceiling around hood, this area is brown, if stained/damaged, replace ceiling tiles. Clean wall behind prep sink next to walk-in cooler. Caulking/seal around at the floors and ceilings of walk-in cooler are peeling/moldy and/or not in good repair, recaulk and/or replace seals. Ceiling of freezer near fan unit is dirty, clean ceiling. Clean floors in mop/sprinkler riser room.
1.0
46.
Clean hood. Replace busted light cover in walk-in freezer. Clean fan covers in walk-in cooler and freezer. Replace missing exhaust fan cover in mop/sprinkler riser room. Clean exhaust fan cover in men`s restroom. Resecure exhaust fan cover in women`s restroom. Clean walls around hand dryers in men`s restroom.
1.0
47.
Brooms on floor in mop/sprinkler riser room; need to find alternative storage for brooms. Need to raise shelf on unit next to walk-in freezer door; all storage must be 12" above the floor if stationary or 6" above the floor if easily moveable for cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
At 3 compartment sink, sprayer rinse arm is set up over rinse basin of sink, suggest switching it with the faucet on the wash basin so that dishes can be more easily rinsed prior to washing.
Deli slicer had dried on cheese build up on under side of blade. Slicer should be cleaned and sanitized every 4 hours when in regular use and should be fully broken down and cleaned and sanitized daily. Slicer was cleaned during inspection.
1.5
19.
Container holding powdered cleaning agent for fryer should be labeled. All chemical containers must be properly labeled with their contents.
0.0
34.
Clean utensils stored in utensil drawers that have crumbs/food debris inside and need to be cleaned.
0.5
35.
Be sure to keep all single service items inverted to protect food contact portion if item is not in plastic.
0.0
36.
Rotisierre spits have heavy carbon build up on ends and are becoming difficult to properly clean. Remove sticker residue from side of pot on rack above 3 compartment sink, residue is not easily cleanable. When equipment and utensils become difficult to clean, remove and/or replace. Non-food contact portion of slicer has build up in small crevices, need to find cleaning tool capable of cleaning this area or slicer must be replaced with easily cleanable model. Sample dome lids and bottoms have grease residue that will not come off, they are not easily cleanable, remove and/or replace.
0.5
40.
Clean lower shelves and sides of (between) prep tables. Clean rack hanging above 3 compartment sink. Clean out inside of fryer. Clean 3 compartment sink drain boards. Clean insides of deli cases. Clean top of coffe maker, around area where coffe comes out. Clean inside microwave. Clean shelves in walk-in cooler.
0.5
42.
Sprayer arm at 3 compartment sink hangs below flood rim of sink, there is potential for cross connection here. Repair sprayer arm so that it does not hang below the flood rim.
0.0
43.
Need to put paper towels into dispenser or get paper towel holder that will dispense paper towels in a sanitary manner.
0.0
44.
Replace missing dumpster plug. Area around grease trap needs to be cleaned.
0.0
45.
Clean walls behind 3 compartment sink. Recaulk above coving on walls behind 3 compartment sink/prep table. Repair/replace falling ceiling tiles over ovens. Clean ceilings around vents, they are dusty.
0.5
46.
Clean hood. Replace busted light cover in walk-in freezer. Clean fan covers in walk-in cooler. Replace missing grease catch pan on exhaust hood.
0.5
47.
Do not store mops in mop sink, they should be hung to dry or turned with head up when stored.
0.0
49.
No documentation of approved training - no credit awarded.
Recommend removing power towel dispenser near prep sink to prevent employee using prep sink for hand washing station.
0.0
10.
Observed employee taking bread out of oven and placing it on dirty side of three-compartment sink?s drain board and preparing it with bread powder and spraying it down with butter. Do not use three-compartment sink to prep food. Use designated prep table to prep food.
1.5
11.
Two slicers on prep table found dirty. Far right slicer facing deli has cheese present on blade. Far left slicer has old meat on back part of slicer. All food contact surfaces must be washed, rinsed, and sanitized properly before storing. Return visit will be made to verify that slicer is properly sanitized.
3.0
19.
Recommend storing oil purification powered for fryer in a more sanitary manner. Do not leave product in cardboard box in open bag.
0.0
25.
Thermometers on front cold holding display case are not working properly. Error message found on thermometer to the far left and thermometer on far right is fluctuating between 42 degrees to 52 degrees. All foods in display case were at proper cold holding temperature. Place thermometer inside cold holding display case to ensure unit is maintaining proper temperature.
1.0
36.
Cold holding unit sliding door in poor repair. Sliding door is falling out of track.
1.0
40.
Shelves above utensil wash sink; Surfaces of coffe maker; Shelves below prep tables and prep counter where food slicers are stored, inside drawers, outside display case where chicken is stored, Saran wrap device,Knife holder,Sliding door seals all need cleaning.
1.0
45.
Base board behind three compartment sink need cleaning, Floors throughout kitchen area need cleaning, (walk-in freezer included)Wall above slicer needs cleaning
0.5
46.
Filters above hood system need cleaning. One light blub is burned out under hood system.
0.5
49.
No documentation of approved training - no credit awarded.
Cheeses held at 48F in cheese island display refrigerator ; manager discarded the 48F cheese blocks.
2.5
11.
Multi-use food containers/utensils had food debris,food oils on surfaces after wash/rinse/sanitize steps (on shelves over utensil wash sink and in utensil storage drawers). Sanitizer was not mixed and available during inspection.
2.5
15.
Stored multi-use food containers that are on shelves under slicers and above utensil wash sink are being contaminated with dust/debris/food oils (these items that are not being used should be cleaned and stored in covered containers or storage closets to prevent recontamination).
1.5
16.
Soiled aprons and employee`s personal coat were stored in contact with single service food containers, on wire shelving unit. Soiled rubber gloves were stored in a drawer in contact with single service sandwich bags.
1.0
17.
Need to clean: Shelves above utensil wash sink; Surfaces of coffe maker; Frame, joints, knobs, switches on food slicer; Shelves below prep tables and prep counter where food slicers are stored. Replace missing fryer cabinet door knob.
2.0
General Comments
Do not use paper or other absorbant liners in drawers or on shleves. Inspector will return to check on repair of cheese island display refrigerator on 1-11-08. Need to add drainplugs to 2 outside dumpsters. Grade Card Removal Violation notice issued today.
Packaged cheeses held at 50F on bottom shelves of cheese floor display (COS). Packaged cheeses held at 55F in open display case attached to deli counter (cheese was pulled to far out on hangers to maintain 45F or less)(COS).
2.5
11.
Food slicers have build-up of old food debris (dry and blackened) on frames and behind blades. Slicers need to be detailed clean.
2.5
17.
Need to clean hanging shelving and cabinet surfaces over slicers and over utensil wash sink to remove food oils, debris, fly feces. Need to clean open joint and re-caulk, where table top meets frame, under slicer station. Need to replace missing handle on fryer cabinet. Need to clean the can opener, behind the blade.
1.0
23.
Outside dumpsters have open tops that need to be kept closed, when not in immediate use.
1.0
General Comments
Install paper towell dispensor at handwash sink, in deli.
3 boxes of fried chicken held at 120-130F in hot hold display, needed to be 140F or higher.
2.5
15.
Food containers and pans stored above utensil wash sink are being re-contaminated with food oils and dust. Need to wash/sanitize these items , or if not used , store them outside of deli area.
1.5
23.
Need to remove produce debris from ground around dumpster.
1.0
General Comments
Need to re-mount paper towell dispensor at handwash sink, in deli.
Packaged cheeses in display refrigerator were 53F, needed to be less than or = 45F.
2.5
23.
Lids and side doors on 2 dumpsters were open when not in immediate use.
1.0
31.
Spray bottle labelled "sanitizer" contained a cleaning solution that bleached out the sanitizer test strip. Correctly label all toxics and cleaning chemicals.
