Observation: Staff member not wearing hair restraint during production tasks.
2-402.11; Core;A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
Observation: Cutting boards scored/no longer cleanable.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
49.
Observation: The carts used for food transport heavily accumulated with debris.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
Observation: The hand sink is slow to drain in the production area.
5-205.15;A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Quat sanitizer weak in 3 comp sink basins. Maintain quat sanitizer at correct concentration between 200-400ppm. CDI: Quat corrected to 200ppm.
1.5
41.
3-304.14; Core; Sanitizer weak in bottles. Maintain sanitizer at correct concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Some metal containers stored clean had food debris and sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-103.11 (A) - (P); Priority Foundation; Today cold holding temps are not being maintained at 41F or below. It is the responsibility of the PIC to ensure EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures. PIC points will be taken next inspection if cold holding does not improve.
0.0
2.
2-102.12 (A); Core; PIC certificate expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Items inside walk in and on salad bar 43-55F. TCS foods shall maintain a cold hold temp of 41F or less. REHS recommends PIC temping foods behind employees prior to placing on salad bars. Repeat.
3.0
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact surfaces exposed to ceilings. Utensils shall be stored cover or inverted.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Sink basins shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
*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. No PIC 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. In mens restroom, both toilet paper dispensers are heavily damaged. Recommend replacing the toilet paper dispensers. VR- VERIFICATION REQUIRED. REHS will return by Oct. 31, 2019 to verify temperatures at salad bar and produce end unit are maintaining 41F and less, handwashing sink dispensing hot water to at least 100F, and 3-comp sink sanitizer is dispensing at 200-400ppm quat.
*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: Sarah Black *phone: 919-500-3421 *email: sarah.black@wakegov.com
Handsink for produce section gone due to construction but handsink in bakery area is right next to produce prep and is easily accessible.
*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. Training with Sarah Black.
Inspector contact info: Maria Powell 919-675-5603. 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.
Resurface or replace the cutting board on the cutting table next to the 2 compartment sink. Recaulking is needed behind teh 2 compartment sink. Replace the torn walk-in cooler gasket.
0.5
41.
Before inspection, EHS ran into Pete Duffy with City of Raleigh Stormwater section. Mr. Duffy was on location in response to a complaint about discharge from the dumpster area into the storm drain. During inspection, the dumpster area was checked and there is clear evidence of past discharge leading to the storm drain. There were indications of a leak from the dumpster at the lower left front corner. There is a french drain inside of the dumpster area, this is where all liquid from the dumpster area should be directed. Absorben booms should be placed down when the area is being cleaning and the water should be directed into the drain inside of the dumpster bay. Unless there is a spill or leak from the dumpster, this area should not be spray cleaned and then it should be spot cleaning. Absorbent material should be put down to absorb any leaks or spills, material should then be swept up and discarded in the trash. The leaking dumpster should be repaired or replaced to prevent further discharge. Also, repair is needed on the floor of the dumpster bay near the french drain and at the door way.
0.0
42.
At the 3 compartment sink and sinks with sprayer hoses, the water is being left on constantly at the faucet and being turned off with the control for the sprayer. This constant pressure can damage the faucet and could lead to back flow issues in other parts of the water system. It is possible that the water constantly being turned on at the faucet is contributing to the hot water issues in the deli department. Make sure that employees turn the water off using the handles for the hot and cold water not the sprayer control when sinks are not in active use.
0.0
44.
Repair or replace the leaking dumpster.
0.0
45.
Repair the damaged ceiling tile in the product stock cooler.
0.0
46.
Multiple light bulbs in the produce stock cooler are missing end caps for the light bulb sleeves or the bulbs are not shielded at all. All bulbs in food storage areas must be shielded or shatterproof; replace missing end caps and/or shields or replace bulbs with shatterproof fluorescent bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Multiple potentially hazardous foods on the salad bar were not being propely maintained at 45F or less (see temperature chart for specific items and temperatures). All cold potentially hazardous foods must be maintained at 45F or less. Foods not at proper temperature were pulled from salad bar and re-cooled quickly.
2.0
21.
The hot water at the 3 compartment sink was only reaching 116F. Hot water heater can supply the temperature of water needed but hot water heaters may not be sufficient to meet demand of all departments. Hot water must be consistently maintained at 130F when chemical sanitizing is used. This is an on-going issue for this facility. Additional or larger hot water heaters may need to be added.
0.0
26.
The sunflower seeds, raisins, etc are being dispensed with single-use containers without handles. Dry goods should be dispensed using a utensil with a handle.
0.0
36.
Some of the storage shelves are being lined the cardboard, cardboard is not easily cleanable or non-absorbent, need to use shelf liners that are easily cleanable and non-absorbent. The cutting boards on the prep table need to be resurfaced.
0.5
39.
Raisins, sunflower seeds, etc are being stored in Rubbermaid containers that are not approved for food storage. These containers have gaskets in the top that are not removeable or easily cleanable.
0.0
40.
Clean the walk-in cooler gasket. Clean the base below the cutting boards. Clean out the prep table drawer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Resurface or replace large square board in on the prep table, it is heavily worn.
0.0
40.
Cooler in produce area is not operational as a cooler, but is being used as a prep surface, the inside of the cooler is very moldy, clean out the cooler.
0.0
45.
Clean ceilings in walk-in coolers. There are several holes plugs missing in the walk-in cooler walls, replace missing plugs. The rubberized flooring in the walk-in cooler is bubbling in several places, repair bubbling floors.
0.5
49.
No documentation of approved training - no credit awarded.
Cut melon (not fully nested on to ice) on display observed at 49-54 degrees F. Cut melon is potentially hazardous and shall be held at 45 degrees F or below. Ensure that melon is nested deeply into ice. Strongly recommend that melon be chilled overnight prior to cutting to ensure that it returns to 45 degrees F or below within four hours after cutting. Numerous items on salad bar (chicken, cheese, mozzarella salad one side; chicken salad, egg salad, cut melon on other side) observed to be out of approved temperature range (49-54 degrees F). Immediate temperature violation CDI by removing all potentially hazardous foods from salad bar and re-cooling. CDI.
2.0
36.
Salad bar cooler not in good repair - unable to maintain potentially hazardous foods at 45 degrees F or below. Repair cooler, to be verified by followup visit on 8/30/10. Do not use this cooler as sole source of refrigeration for potentially hazardous foods until it has been repaired.
0.5
40.
Dunnage racks, rolling carts, surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in walk in cooler. Maintain floors clean. Floors observed to be bubbling up from sub-floor in produce cooler. Strongly recommend that floors be re-anchored to prevent further damage.
0.5
47.
Large quantity of rodent droppings observed along left wall (as observed from front of area) of dumpster area, mixed in with other dirt and debris. Maintain dumpster enclosure clean, with a focus on removing any signs of pests to help with ongoing pest surveillance.
0.5
49.
No documentation of approved training - no credit awarded. Certificate presented for credit expired in May of this year. Recommend having this person or another manager/supervisor in produce area attend an approved class to ensure award of bonus points.
0.0
General Comments
Small amount of mold observed in ice machine. Ice from this machine is not used for direct food contact in permitted area. Maintain clean.
No sanitizer at three compartment sink, with recently sanitized wares present. Have properly mixed sanitizer of 200-400 ppm quat available for warewashing and sanitizing of surfaces. CDI by replacing bulk container and re-sanitizing pans. Food debris observed on several pans stored as clean. Ensure that wares are fully washed, rinsed, and sanitized prior to storage.
1.5
40.
Dunnage racks, rolling carts, surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors observed to be bubbling up from sub-floor in produce cooler, with two areas of surface damage that could contribute to additional damage by allowing water to enter space below floor. Strongly recommend that floors be re-anchored and repaired to prevent further damage. Floors not clean in walk in cooler. Maintain floors clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Reminder: North Carolina Rules allow for awarding of bonus points for approved Servsafe (or state approval) certificates up to three years old. Certificate presented for credit observed to expire in May of this year. Recommend having this person or another manager/supervisor in produce area attend an approved class to ensure continued awarding of bonus points.
Numerous items on salad bar observed to be out of temperature (see temp grid for details). Maintain potentially hazardous foods at 45 degrees F or below or 135 degrees F or above. Establishment voluntarily discarded all phf on this line - see general comments at end of inspection for voluntary discard list. Thank you for correcting this critical violation.
2.0
36.
Salad bar unit observed to be not in good repair - unable to maintain potentially hazardous foods at proper temperature of 45 degrees F or below. Have unit repaired to hold foods at proper temperature - to be verified by followup visit on 6/23/09. Do not use this unit as sole source of refrigeration for potentially hazardous foods until repaired. May still be used for service of non-phf and may be used for service of phf if supplemented with ice or other means of holding foods at proper temperature.
0.5
40.
Dunnage racks, rolling carts, surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
43.
Plastic bag of water in handwash sink - use for handwashing only.
0.0
45.
Floors observed to be bubbling up from subfloor in produce cooler, but surface is unbroken and cleanable. Strongly recommend that floors be re-anchored and repaired to prevent further damage. Management indicated that floors in this area may be replaced soon. Contact James Smith at 919-868-9246 with floor specs prior to installation to ensure that they are approved.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment voluntarily discarded the following items in lieu of rapidly re-cooling: 4 two inch full size hotel pans of cut melon and fruit salad containing cut melon; half size hotels pans of corn/bean mixture and roasted peppers; full or nearly full third pans of macaroni salad, chicken salad, shrimp salad, egg salad, potato salad cottage cheese, marinated mushrooms, three bean salad, pasta salad, orzo salad; .25 deep third pans of boiled egg and tuna salad. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection. Follow-Up: 06/23/2009
Handwash sink in produce area observed to be non-functional. Repair handwash sink to provide hot and cold water and keep stocked with soap and paper towels - to be verified by followup visit on 12/15/08.
1.5
40.
Speed racks, top of ice machine, surfaces in canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
43.
Towels not available at handwash sink near salad bar prep cooler. Maintain handwash sink stocked with soap and paper towels.
1.0
45.
Floors observed to be not clean under produce racks, esp. at cove base. Walls not clean in produce storage area. Ceilings not clean in canwash area. Maintain floors, walls, ceilings clean. *Note: floors observed to be bubbling up from subfloor in produce cooler, but surface is unbroken and cleanable. Strongly recommend that floors be re-anchored and repaired to prevent further damage.*
0.5
49.
Documentation of approved training - 2 point credit awarded.
Handsink in the produce area is completely DRY indicating lack of use. Emphasize the importance of handwashing, in addition to glove use. The produce employee relies on handwashing, since their products are not cooked, etc.
0.0
13.
GC - Cuttingboards may need replacement if dark cuts can no longer be cleaned.
Keep serving tong handles off of produce on salad bar.
0.0
11.
LARE CUTTINGBOARDS are not being cleaned adequately. They have visible mold and sour odor underneath. Recommend smaller manageable cuttingboards that can be removed from the table to facilitate air-drying of the table and back of the cuttingboard after sanitizing.
