2-301.14; Priority; Food employee observed handling raw shelled eggs and then proceeded to grab other ready-to-eat food items to prepare another dish without handwashing. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. CDI- education given and employee washed their hands.
0.0
8.
2-301.15; Priority Foundation; Employee observed washing her hands in the prep sink upfront on more than one occasion throughout the inspection. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and employee instructed to wash her hands at the handwashing sinks only.
2.0
10.
5-205.11; Priority Foundation; Handwashing sink observed with food debris inside resulting in a slow draining sink. A handwashing sink may not be used for purposes other than handwashing. CDI- sink was cleaned out.
1.0
16.
4-501.114; Priority; Sanitizer at the 3-compartment sink was 10ppm. Chlorine sanitizer shall have a concentration between 50-100ppm. CDI- more bleach added to sanitizer and tested at 50ppm.
0.0
23.
3-501.17; Priority Foundation; [Repeat] Many ready-to-eat (RTE) TCS* foods in kitchen refrigerator and freezer kept more than 24 hours had no dates...Ready-to-eat TCS* foods kept more than 24 hours shall have dates, marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
1.5
37.
3-302.12; Core; [Repeat] Containers of salsas, dressings, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
1.0
47.
4-501.11; Core; [Repeat] A few refrigerators and storage areas had peeling and rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
55.
6-501.11; Core; [Repeat] Several holes were in kitchen and dining area walls...Physical facilities shall be kept in good repair...Seal wall holes.
0.5
55.
6-501.12; Core; [Repeat] Ceiling vents/grates and panels in kitchen and dining area were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.
0.0
56.
6-403.11; Core; [Repeat] In kitchen, employees jackets and purses were stored above or near clean equipment, containers of food and on top of bag of food...Lockers or other suitable facilities shall be designated for personal clothing and other effects...Provide designated areas for personal items stated above.
3-301.11; Priority - Multiple times observed workers handle ready-to-eat (ready-to-serve) tortillas, lettuce, cheese, etc. with bare hands...Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment...CDI by having worker discard bare-hand handled lettuce and reheating tortillas, etc.
2.0
15.
3-302.11; Priority - In freezers, many repackaged raw meats/fish were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
16.
4-601.11 (A); Priority Foundation - Some soiled knives were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
0.0
20.
3-501.14; Priority - Cooling curtido (marinated cooked cut cabbage/carrots) was still at 50F in middle parts after more than 6 hours...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding curtido. NOTE: Use cooling logs to track proper cooling of this food.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods in kitchen refrigerator and freezer kept more than 24 hours had no dates...Ready-to-eat TCS* foods kept more than 24 hours shall have dates, marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
1.5
33.
3-501.15; Priority Foundation - Curtido (cooked cabbage/carrots) cooled in covered container with 15-18 inch food depth) and did not cool fast enough to meet time temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredient, using rapid cooling equipment (freezer, ice paddles/wands), arranging in equipment for maximum heat transfer, and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by educating PIC of requirement and voluntarily discarding curtido.
0.5
36.
4-502.11(B); Priority Foundation - One dial top metal stemmed food thermometers read 45F when calibrated in ice-water bath...Metal stemmed food thermometers shall be calibrated to ensure their accuracy...CDI by removing this thermometer from service. Another accurate thermometer was available.
0.5
37.
3-302.12; Core - Containers of salsas, dressings, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - A few moist wiping cloths were on counter tops and one soiled cloth was hanging on employee apron. One bucket of cloth sanitizer had too many cloths that were not submerged in sanitizer, and one sanitizer bucket had soap in it...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses...Store wiping cloths as stated above--not on employees' aprons. Do not add soapy to wiping cloth sanitizer solution.
0.5
47.
4-501.11; Core - A few refrigerators and storage areas had peeling and rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
54.
5-501.114; Core - One trash dumpster drain had no plug...Trash and recycling receptacle drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Several holes were in kitchen and dining area walls...Physical facilities shall be kept in good repair...Seal wall holes.
0.0
55.
6-501.12; Core - Ceiling vents/grates and panels in kitchen and dining area were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.
0.0
56.
6-403.11; Core - In kitchen, employees jackets and purses were stored above or near clean equipment, containers of food and on top of bag of food...Lockers or other suitable facilities shall be designated for personal clothing and other effects...Provide designated areas for personal items stated above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-302.11; Priority - Many raw shell eggs in refrigerator were stored above ready-to-eat (RTE) foods. In freezer, many repackaged raw meats/fish were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
28.
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer solution was not labeled as "sanitizer"...Working containers of chemicals and sanitizers shall be labeled with common name of product inside...CDI by labeling sanitizer bucket.
0.0
33.
3-501.15; Priority Foundation - Two large deep containers of cut cabbage (curtido) were cooling on table at room temperature and active cooling was not taking place. Temperature in middle of containers of cut cabbage did not change after about 50 minutes. Large pot of cooking chicken soup was in warm water (106F) in food prep sink (ice had melted completely)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, add ice as ingredient, use rapid cooling equipment (freezer, ice paddles/wands), arrange in equipment for maximum heat transfer, and/or loosely cover or completely uncover if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
36.
4-502.11(B); Priority Foundation - Two dial top metal stemmed food thermometers read 26F and 36F respectively in ice-water bath...Metal stemmed food thermometers shall be calibrated to ensure their accuracy...CDI by removing these thermometers from service. Another accurate thermometer was available.
0.5
41.
3-304.14; Core - A few moist wiping cloths were on counter tops and a few soiled cloths were hanging on employee aprons. Bucket of wiping cloth sanitizer was very soiled and less than 50 ppm chlorine...Moist or soiled wiping cloths shall be kept inside approved clean sanitizer at proper concentration between uses...Properly store wiping cloths as stated above--not on employees' aprons.
0.5
43.
3-304.12; Core - The handles on a few dispensing utensils were touching dry food they were stored in. Also, some small plastic ramekins without handles were stored in dry foods...During pauses in dispensing foods, dispensing utensils shall be stored on dry, clean surface or container OR in food with handles extending out of food OR in hot water at 135F or above...CDI by properly storing scoops and remove plastic ramekins from foods. Only use dispensing utensils with extended handles.
0.0
44.
4-901.11; Core - Observed worker using cloth towel to dry utensils that were wet after washing/sanitizing them...After cleaning and sanitizing, equipment and utensils shall be air dried...Do not use cloth towel to dry utensils that are wet after washing. They shall be air dried.
0.5
47.
4-501.11; Core - A few refrigerators had peeling and rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves.
0.5
47.
4-101.19; Core - A tray with small food containers was lined with aluminum foil, and clean mugs were stored on cloth lined tray...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil and cloth toweling from trays.
0.0
48.
4-501.18; Core - Wash solution and rinse water at 3-compartment sink were very soiled/cloudy...The wash, rinse and sanitizing solutions shall be maintained clean...Maintain clean all solutions at 3-compartment sink while actively washing, rinsing and sanitizing.
0.0
48.
4-603.16; Core - Observed worker wash utensils at 3-comp sink and then place them directly into sanitizer solution...After washing and before sanitizing, utensils shall be rinsed to remove soap...CDI by having worker rinse utensils after washing and before sanitizing.
0.0
48.
4-501.19; Priority Foundation - While worker was actively washing utensils, temperature of wash solution was 85F, and detergent used did not have minimum effective water temperature on label...Temperature of wash solution in manual warewashing shall be maintained at 110F or at temperature specified on cleaning agent's manufacturer label...CDI by draining wash water and filling with wash solution at proper temperature during active washing.
0.5
49.
4-601.11(B) and (C); Core - Interiors and exteriors of cooking equipment, storage cabinets and adjacent areas had grease/soil build-up...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
55.
6-501.11; Core - Several holes were in kitchen and dining area walls. Front area had stained ceiling tiles...Physical facilities shall be kept in good repair...Seal wall holes. After ensuring roof/ceiling leaks are fixed, replace stained panels.
0.0
56.
6-403.11; Core - In kitchen, employees sweaters and purses were stored above or near clean equipment, containers of food and on top of bag of food...Lockers or other suitable facilities shall be designated for personal clothing and other effects...Provide designated areas for personal items stated above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods
3-302.11; Priority - Container of raw fish was stored above ready-to-eat (RTE) foods...In refrigerators and freezers, foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods (not cooling down) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Keep cold TCS* foods at 41F or less...Not corrected during inspection.
1.5
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods in freezers had no dates...RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.
0.0
28.
7-102.11; Priority Foundation - Bottle with yellow liquid was not labeled with contents. Two sanitizer buckets were not labeled as "sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling bottle and buckets.
1.0
33.
4-301.11; Priority Foundation - Refrigerated make line unit and upright Imperial refrigerator were not maintaining foods at 41F or less (Imperial currently does not have any TCS* foods inside it)...Equipment for cooling and cold holding foods shall be sufficient in number and capacity to provide proper food temperatures...Adjust thermostat or provide maintenance for refrigerators so they keep foods at 41F or less...Not corrected during inspection.
0.5
37.
3-302.12; Core - Bottles of sauces, cream, dressings, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bottles to denote contents.
0.0
41.
3-304.14; Core - A few moist wiping cloths were on counter top, bucket of sanitizer solution was next to basket of vegetables, and a few cloths in sanitizer were above sanitizer level...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils...Properly storing wiping cloths and buckets of sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers and pans were stored with food contact sides up or very near wash sink of 3-compartment sink where they could be contaminated...Clean equipment and utensils shall be protected from contamination...Cover or invert containers/pans and do not store clean pans/pots near wash sink.
0.5
47.
4-501.11; Core - Reach-in refrigerator had peeling and rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves.
0.5
47.
4-502.11(A) and (C); Core - Pair of tongs had damaged handle...Food service utensils shall be kept in good repair...Discard damaged utensils.
0.0
47.
4-101.19; Core - Observed trays lined with paper towels and foil that had items on them...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove paper towels and foil from trays.
0.0
55.
6-501.11; Core - Several holes were in kitchen and dining area walls. Front area had stained ceiling tiles...Physical facilities shall be kept in good repair...Seal wall holes. After ensuring roof/ceiling leaks are fixed, replace stained panels.
0.0
56.
6-403.11; Core - In kitchen, several bottles of employees beverage and jackets were stored above clean equipment and containers of food...Areas designated for employees to eat and drink shall e located so food and clean equipment are protected from contamination. Lockers or other suitable facilities shall be designated for personal clothing and other effects...Provide designated areas for personal items as stated above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Remember - take off stickers from avocado exteriors and then wash avocados before cutting...Verification visit to be made on 5-11-2023 to evaluate completion of Items #22 and 33 on this report. Follow-Up: 05/18/2023
3-501.16 (A)(2) and (B); Priority; Bean & cheese pupusa fillings that were sitting in a melted ice bath measured 43-47F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: More ice was added to the bath and containers were swapped with a fresh batch to allow the product to cool.
1.5
33.
3-501.15; Priority Foundation; Beans and rice were found cooling in the prep cooler with the lids closed. Cooked potatoes measuring 81-99F were found cooling in the prep sink at room temp. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Product was uncovered and potatoes were placed in the cooler.
0.5
47.
4-502.11(A) and (C); Core; A couple of rubber spatulas were chipped. A couple of metal pans were dented inwards on the inside corners. Utensils shall be maintained in good repair or be discarded.
3-302.11; Priority; A small container of raw chicken was above cooked food in the reach-in cooler. Portioned, raw beef was stored above cooked foods in the reach-in freezers. Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and shall be stored according to final cook temperatures. CDI: Items were rearranged.
1.5
33.
3-501.15; Priority Foundation; A small amount of pickled cabbage was stacked above the fill line in the prep table and measured 47F. PIC said it was recently placed in the unit. Cooling shall be accomplished using rapid cooling methods. Only fill foods to the line in the cooler and allow the other portions to cool in the colder part of the unit. CDI: Portion was split.
0.0
41.
3-304.14; Core; One wiping cloth used on the prep cooler cutting board was not stored in sanitizer. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Cloth was placed in sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; The steel shelves holding cleaned utensils has a slight buildup of sticky residue/dust and a small number of plastic containers were found stacked together while wet. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves more often. Allow dishes to air dry. Don't use cloths to dry utensils after sanitizing.
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 Report printed for PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.15; Priority Foundation; Cooked tamales were cooling in 6 inch deep 1/3 pans while covered in plastic. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Tamales were moved to 2 inch deep 1/2 pans and placed in the freezer to rapidly cool.
0.5
41.
3-304.14; Core; A wiping cloth used on the prep cooler cutting board was not stored in sanitizer. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Cloth was placed in sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; The steel shelves holding cleaned utensils has a slight buildup of sticky residue/dust and the shelf above the 3 comp sink is beginning to rust. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe down these shelves more often.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-501.16 (A)(2) and (B); Priority; Pupusa fillings (cooked beans and cheese) were sitting on the prep table and measured 66F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Products were placed in an ice bath. Owner says that the product is cooled down after the rush if there is any leftover so it must be maintained at 41F or below when not using time (for a 4 hour hold) instead of temperature.
1.5
39.
3-305.11; Core; Bags of flour and rice were stored directly underneath the handwashing sink in the back. Food shall be stored where it is not exposed to splash, dust, or other contamination. Relocate these items so they are not directly underneath the sink.
0.0
44.
4-903.11(A), (B) and (D); Core; The steel shelves holding cleaned dishes has a slight buildup of sticky residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe down these shelves more often.
0.5
47.
4-501.11; Core; Shelving in the reach-in coolers are beginning to rust. Equipment shall be maintained in good repair/condition. Replace these shelves or place a durable, easily cleanable shelf liner on them to prevent contamination of food containers.
0.5
56.
6-305.11; Core; Employee jackets and bags are mingled with the dry goods on the shelves in front of a reach-in freezer. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Keep all employee personal items in one area that's separated from food and clean equipment/utensils.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-201.11 (A,B,C, and E); Priority; Facility has the translated Form 1-B that doesn't contain nontyphoidal salmonella. If diagnosed with Norovrus, Hepatitis A, Shigella spp., Shiga toxin-producing E. Coli, or salmonella (Typhi or nontyphoidal) by a health practitioner, an employee shall report this to the PIC. CDI: Facility provided updated health policy.
0.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
15.
3-302.11; Priority; Raw seafood removed from the commercial packaging and packaged in bags was stored above bagged green beans in a reach-in freezer. Food shall be arranged in equipment to be protected from cross contamination (by being stored according to final cook temperatures). Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. CDI: Food was rearranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Various items in the kitchen reach-in cooler measured above 41F. Pupusa fillings on the prep table measured above 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: TCS items were moved to the prep cooler until the reach-in temp can be lowered. Pupusa fillings moved to the prep cooler to cool. EHA recommends that pupusa fillings be placed in an ice bath during lunch.
1.5
44.
4-903.11(A), (B) and (D); Core; The steel shelves holding cleaned dishes has a slight buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe down these shelves.
0.0
47.
4-501.11; Core; The tall reach-in cooler in the kitchen was holding foods at 45F and only reached an ambient temp of 42F. Equipment shall be maintained in good repair and condition. PIC states that the temp was raised because the unit was freezing foods. Lower the temp slightly to maintain food temperatures of at most 41F.
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 Report e-mailed to PIC: arquimides503@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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. Sink in front must only be used for one purpose: either handwashing or dishwashing. If handwashing, paper towels must be provided.
*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*
*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*
*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*
*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.
*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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Could not determine whether front ice machine had an approved double check valve on water supply line. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line.
Verification needed for Item #23. By 7/28/16, send draft of menu with proper consumer advisory to Lucy Schrum at Lucy.Schrum@wakegov.com for approval prior to printing menus. Follow-Up: 07/28/2016
Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage. Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf. FDA Interactive Resource Disk (what to do if your employee is symptomatic or has one of the ?Big 5? foodborne illnesses): http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/default.htm
Reminder: Some containers do not appear to be food grade; do not use these for direct food contact. Store opened dry goods in sealed container. Do not store unwashed plantain with washed fruit & vegetables. Keep employee items in one area separate from restaurant items. Cardboard from raw chicken box is being used as a splash guard between cooking equipment and prep surface. Do not reuse raw chicken boxes and instead do use cleanable materials for splash guard, installed properly. Wood stool in kitchen has peeling paint. All equipment must be in good repair. Follow-Up: 11/29/2012
Found plastic piece for the carrot juice extractor to have black build-up in the bottom. Found a plastic container stored with grease residue on the outside. Found utensils being washed in the front handsink next to the juicer station. Food contact surfaces must be kept clean and be properly sanitized (wash, rince, sanitize, air-dry). CDI - plastic piece was cleaned and the utensils were moved back to the dish area to be properly cleaned. Plastic container was moved to the dish area to be cleaned. Talked to the manager about changing sanitizer and rinse water often enough so utensils do not have a grease residue left on them.
1.5
17.
Found foods in the make line cooler to be out of temperature. Even foods in the bottom of the cooler were between 46-48 degrees F. Found shell eggs to be slightly out of temperature in their ice bath. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - lid was closed and the cooler was turned down from a setting of 1 to 4. Ice was added to the eggs.
2.0
23.
Found rice cooling sitting out on the counter that was 73-84 degrees F. Found cooked beef cooling on the stove top that was 81 degrees F. Food must cool in small portions, in shallow pans, and loosely covered or uncovered on top racks of mechanical refrigeration until the food reaches 45 degrees F. CDI - showed employees how to properly cool the rice in the reach in cooler.
1.0
33.
Found a rice scoop with no handle. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found a few utensils stacked tightly that had not properly air-dried. Found the blender stored right side up with water in the bottom. Utensils must be stored in a manner to allow air-drying. Found the floor mixer to be stored next to the handsink where there is no splash guard between the 2. The floor mixer either needs to be moved or a splash guard needs to be put up.
0.5
36.
Found both faucets at the 3 compartment sink to be leaking. Found tape to be on both microwaves. Found plastic piece for the juice extractor to be cracked making it difficult to clean. Tape has been added to the crack which is also difficult to clean. This must be replaced. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
45.
Need to clean ceilings around vents where dust is built-up. Need to clean the walls behind the cook line where there is some grease build-up. Floors, walls, and the ceiling must be kept clean and in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found several plastic containers and utensils stored with food debris on them. Found plastic biece for the carrot juice extractor to have a black build-up in the bottom. Found blender to be dirty on the inside. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were moved to the dish area to be cleaned during the inspection.
1.5
17.
Found raw eggs and sliced tomato to be slightly out of temperature in the make line cooler. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - a scoop of ice was added to the top of the eggs. Make line cooler was turned down. (There was rice cooling in the bottom of the cooler which may have raised the temperature.)
0.0
19.
Found cans of butane fuel stored on a utensils shelf and on a top shelf of the dry storage area which was above dry foods. Toxic substances must be properly labeled and must be stored in a manner to avoid contamination.
1.5
23.
Found rice cooling in the bottom of the make line cooler in a container with a tight fitting lid. Food must cool in small portions, in shallow pans, and loosely covered or uncovered until the food reaches 45 degrees F. Found salsa cooling in an ice bath with melted ice. Be sure an ice water slurry is maintained up to the level of the food when cooling with an ice bath. Be sure cooling food is stirred regularly.
1.0
24.
Found a frozen bag of rice & beans thawing on the prep table. Food must be thawed in the refrigerator overnight, under cool running water, or as part of the cooking process.
0.0
36.
Found both faucets at the 3 compartment sink to be leaking. Found tape to be on both microwaves. Found plastic piece for the juice extractor to be cracked making it difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean rolling rack under the oven. Non-food contact surfaces must be kept clean.
0.0
46.
Found lights to be burned out in the kitchen area. Found lighting to be low above the prep table and steam table(24-52 fc). Lighting must be at least 50 fc in these areas. Replaces burned out light bulbs. Found lighting in the men's restroom to be 4 fc and it must be at least 10 fc. Need to clean ceiling vent. Ventilation must be kept clean and in good repair.
0.5
47.
Found a purse and some shirts stored on a shelf with clean utensils. Be sure that personal items are stored separately from food service items.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Observed an employee beverage without a lid sitting up on the meat prep table. No active food prep was occuring at the time. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was discarded.
0.0
10.
Found a tray of cooked chicken stored below raw steaks in the reach in freezer. Foods must be stored according to final cook temperature. CDI - cooked chicken was moved on top of the steaks.
0.0
11.
Found the can opener to be left with build-up on the blade. Food contact surfaces must be clean and be properly sanitized. CDI - can opener was moved to the dish area to be cleaned.
0.0
16.
Found beef stew that was sitting on the stove that was 114-135 degrees F. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - food was reheated to above 165 degrees F.
2.0
17.
Found bean & cheese mixture sitting out on the counter when I entered the facility. Employee moved food into the reach in cooler when she saw me. Food was as high as 63 degrees F. Potentially hazardous foods being cold-held must be kept at 45 degrees F or colder. CDI - food was moved to a cooler. Talked to manager about keep foods that are in heavy demand in an ice bath on the counter instead of just sitting at room temperature.
0.0
19.
Found a bottle of bleach that was not labeled. Toxic substances must be properly labeled and stored in a manner to avoid contaminating food and food contact surfaces at all times.
1.5
26.
Found a container of sugar that is not properly labeled. Found an open bag of salt. Once dry foods are opened, they must be placed in containers with tight fitting lids and be labeled.
0.0
28.
Found ants in the facility in a box of bananas and on the shelf that the bananas were sitting on. Be sure to take adequate measures to eliminate pests.
1.0
34.
Found knives stored between the make line cooler and the steam table. Clean utensils must be stored on clean surfaces.
0.0
35.
Found single-use sour cream containers, buckets, and an Accent Flavor Enhancer container being re-used for food storage. Need multi-use, food grade containers for food storage.
0.5
36.
Found both faucets at the 3 compartment sink to be leaking. Found tape to be on both microwaves. Found blender top to be cracked and have some build-up in the crack. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
39.
Remove JC Penney Food Processor from the facility. Food service equipment must be NSF approved or equivalent.
0.0
46.
Found lighting to be low above the prep table and steam table(23-30 fc) and in the dishwashing area (25 fc). Lighting must be at least 50 fc in these areas. Replaces burned out light bulbs.
0.0
48.
Found front door to the facility to be open during the entire inspection. Found the fly fan to be turned off. Be sure doors are kept closed and fly fans are left on to help prevent flys from entering the facility.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Observed an employee doing raw chicken prep and then not wash hands before moving on to next task. Hands must be clean and be properly washed to help prevent cross-contamination. CDI - made employee wash hands with soap and water. Talked to manager and employee about proper handwashing.
2.0
10.
Observed an employee washing raw chicken at the meat prep sink while there was pork thawing and beans cooling at the same prep sink/drainboard. Then the sink was starting to be used for another process without properly cleaning the prep sink/drainboard. Food must be prepared in a manner to avoid contamination. CDI - talked to management about seperating activities and properly cleaning between activities involving different species. Sink was properly cleaned before other activities were continued.
1.5
11.
Observed an employee start to clean a prep table with sanitizer. Then when the employee was told how to properly clean the prep table, the employee started to towel dry a prep table after sanitizing. Food contact surfaces must be clean and be properly sanitized(washed, rinsed, sanitize). CDI - talked to manager and employee about proper sanitizing methods. Made employee properly clean and sanitize the table.
0.0
19.
Found a spray bottle that was unlabeled. All toxic substances must be properly labeled.
0.0
23.
Found a medium sized(8" deep) container of refried beans cooling in the reach in cooler with a tight fitting lid. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered until they reach 45 degrees F. Due to lack of cooler space, beans were moved to a prep sink to cool using an ice bath(stirred, and uncovered). Must used proper cooling methods to allow for proper cooling.
2.0
24.
Observed barbecue and a pork roast thawing on a prep table at room temperature. Food must be thawed in mechanical refrigeration, under cool/running water, or as part of the cooking process.
0.5
33.
Found scoops without handles in the dry seasonings. In-use utensils must have handles and the handles must be extending out of the food.
0.0
35.
Found cups at the front counter to be stored with the rims exposed to customers. Single-service items must be stored in a manner to avoid contamination. Found single-use sour cream containers being re-used for food storage. Need multi-use, food grade containers for food storage.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
In reach-in refrigerator, found container of raw fish stored above cooked food. Store all raw fish and meats below cooked or ready-to-eat foods, according to final cooking temperatures (see food storage chart).
0.0
11.
Observed worker washing utensils and cutting board in meat preparation sink. All utensils, cutting boards and food containers shall be properly washed, rinsed and sanitized in the 3-compartment sink--not in food preparation sinks.
1.5
14.
Cooked pork and cheese pupusa filling was at 61-63F and was cooling since this morning after being put into microwave oven to defrost. This product must be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Since this product is so thick, it must be spread out onto flat sheet pan to cool quickly to 45F or less. Once it reaches 45F, it may be put into a larger container and tightly covered...If this product is microwaved to defrost it, it must be cooked immediately on the grill OR it shall be cooled rapidly in a shallow container. Put smaller quantities of pupusa mixture in small containers and freeze. To defrost pupusa filling, plan ahead to defrost in refrigerator 1 or 2 days before it will be used (instead of putting it into microwave oven)...Also found cooked plantains at 108F on food preparation table (no active cooling was taking place). Rapidly cool these cooked plantains on flat sheet pans and cool in refrigerator or walk-in cooler at 45F or less.
2.0
17.
Curtido (cooked cabbage and carrots) was at 44-50F in refrigerated prep top. It shall be kept at 45F or less. Do not overfill food containers past the fill lines on containers so that foods stay at 45F or less.
0.0
23.
Cooked pork and cheese pupusa filling was being cooled in bowl of 6 to 8 inches depth...Also found cooked plantains in their original peels at 115F on food preparation table...Only cool these foods in shallow containers of 2 inch depth and put into refrigerator or freezer to cool quickly...Remember that hot food must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
1.0
26.
Still found a few unlabeled containers of salt, sugar, etc. Properly label these containers with their contents...Found open containers of manteca and corn starch. Once these food packages (or other dry foods) are opened, store excess product in labeled containers with tight-fitting lids or zip lock type bags.
0.5
33.
Found a dispensing spoon stored in standing water. It shall be stored dry and on a clean surface OR in the food with the handle extending out of the food OR in hot water at 135F or above.
0.0
34.
Found many beverage glasses being stacked while wet. Completely air dry glasses before stacking them...Found utensils under cooking line being stored in a soiled container. Clean this container.
0.5
35.
Do not store small plastic salsa containers (ramekins) in absorbent cardboard boxes...Once the original food contents have been removed, discard or recycle mayonnaise or other large 5-gallon food buckets or other plastic food containers that are not easy to clean (including the containers with hollow handles).
0.0
36.
Remove cardboard standing up to left of grill area. Also remove cardboard and paper shopping bags from wire shelving in storage since it is absorbent and not easily cleanable and it is also very flammable...Do not store spices and other food items in cardboard boxes (other than their original cardboard boxes). Use only durable, non-absorbent easily cleanable containers...Replace the torn door gasket on Arctic Air refrigerator...Replace the damaged/cracked off white portion of the front juicer since it is no longer easily cleanable...Replace the damaged door opener on the left microwave oven (duct tape was being used to make it work properly)...Do not use Coca-cola trays for storing items since these trays are not easy to clean...Remove the tape from tray holders on rack under the Turbofan oven...Discard the damaged/cracked and hard-to-clean utensils and replace as necessary...Remove labels/stickers from exteriors of food containers.
0.5
40.
Clean the soiled interior upper area of trash cabinet in dining area...Clean the soiled food scale in storage.
0.0
46.
Properly shield the unprotected light bulbs in front refrigerator and back freezer OR provide shatterproof bulbs...The lighting in most areas of the kitchen was 21 to 48 ft-candles. Provide at least 50 ft-candles of shielded light above all food preparation, grill areas, dishwashing areas and food preparation sink areas. Replace the burned out ceiling light bulbs in kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
Remember - keep personal drinks below and away from food, food preparation areas/tables and food equipment/utensils and take-out disposable food containers...All drinks must be covered and consumed in a sanitary manner (a straw may be used) - Corrected during inspection
0.0
3.
Remember that hands must be washed after touching tops of drinking bottles and after touching anything else that would contaminate hands...Always use single use paper towels to dry hands - never use cloth towels to dry hands. (corrected during inspection)
0.0
10.
Found bags of salt and a few containers of food stored under sink pipes. Do not store foods under waste lines to prevent contamination from possible leaking pipes...Found many incorrectly stored foods in reach-in freezers. Store foods according to final cook temperatures (see food storage chart), with raw chicken on bottom shelves, then raw ground beef above raw chicken, then raw pork above raw ground beef, then raw fish above raw pork, then raw beef steak above raw fish and on top shelves, store all cooked foods, desserts, vegetables, and other ready-to-eat foods...This item was not addressed during inspection, so a follow-up visit will be made to evaluate completion.
1.5
11.
Observed food worker wash and rinse a part on food slicer and then put it on rack to air dry. No sanitizing took place...After washing and rinsing food containers, utensils and parts of equipment, these items must be sanitized in an approved sanitizer (at least 50 ppm chlorine--not to exceed 200 ppm) for at least 2 minutes and then allowed to air dry.
1.5
26.
Found many open containers/bags of dry foods (brown sugar, corn meal, spices, flour, rice, etc.). Once opened, store these items in labeled containers with tight-fitting lids or zip lock bags may be used.
0.5
32.
Found a blue mattress by the side of a food preparation sink. Remove this mattress from the kitchen since it is not used in the operation of the restaurant.
0.0
34.
Found many clean plates, utensils and beverage glasses stored on cloth toweling. Do not store these items on cloth or any other absorbent surface. Store them only on non-absorbent, easily cleanable surfaces (could use a clean shallow tray or pan).
0.5
35.
Found disposable styrofoam trays stored on top of one microwave oven. Several were very soiled and a few were very frayed. Dispose of the soiled and frayed/damaged trays. NOTE: The frayed trays could also have pieces that may fall into food that is reheated in microwave oven...Do not store small plastic salsa containers (ramekins) in absorbent boxes.
0.5
36.
Remove all cardboard lining tables under grills and cooking areas as well as on wire shelving since cardboard is absorbent and not easily cleanable and it is also very flammable. Also remove the cardboard piece that is standing vertical by the left grill--it is getting burned...Do not store spices and other food items in cardboard boxes (other than their original cardboard boxes). Use only durable, non-absorbent easily cleanable containers...Discard all damaged food containers and utensils and replace as necessary...Replace the torn door gasket on Arctic Air refrigerator...Replace the damaged (duct taped) off white portion of the front juicer since it is no longer easily cleanable...Replace the damaged door opener on the left microwave oven (duct tape was being used to make it work properly).
0.5
39.
Remove the following unapproved pieces of equipment from the kitchen: Cuisinart food processor, flat electric skillet (on a high shelf) and the LB-201 mixer (top side of this mixer is peeling paint and there is no indication that it meets NSF standards)...When this items are replaced, use only equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the soiled undersides of food preparation tables, counters, backsides of refrigerator door handles, baby high chair in dining area, off-white mobile cart.
0.0
43.
No paper towels were available at handwashing sinks in kitchen. Maintain paper towels at these sinks at all times.
1.0
44.
Remove tape from the outside mop sink/can wash faucet. Repair the vacuum breaker on this faucet.
0.0
46.
Properly shield the unprotected light bulbs in front refrigerator and back freezer OR provide shatterproof bulbs...Replace the burned out ceiling light bulbs in kitchen...Clean the soiled ventilation hood filters.
0.5
48.
Provide a self-closing device for back door to establishment (or self-closers may be used on hinges)--there is none present.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
A follow-up visit will be made on Monday, December 7, 2009 to evaluate completion of Critical Violation #10 on this report. Follow-Up: 12/07/2009
Found raw beef and raw shrimp above already cooked foods and found raw chicken above other food items in the reach-in freezers. Found plantains, cabbage, and bags of flour stored below the meat prep sink. Foods must be stored in a manner to avoid contamination. Leaving a food storage chart so violation can be corrected. Making a critical violation follow-up visit on Friday, August 14, 2009 to make sure violation has been corrected.
1.5
17.
Observed several foods shown in temperature chart that were out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - added ice to the tomatoes and the eggs. Moved the cheese and the sour cream to bottom of the cooler. Will return on Friday, August 14, 2009 to do a critical violation follow-up visit to make sure cooler is keeping potentially hazardous foods at 45 degrees F or below.
2.0
35.
Using single-use containers(mayonaisse and sour cream) for other food items after there original use. These containers are only meant to be used for their original purpose and then are to be discarded. Must use a food grade container that is easily cleanable.
0.5
39.
Found a non-NSF food processor in the kitchen that was for "Household use only". Food service equipment must be NSF approved.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean cooler gaskets and can opener blade. Replace scoop with a broken handle. Follow-Up: 08/14/2009
Organize food in 2 door refrigerator by final cook temperatures.
0.0
25.
Metal stem food thermometers not calibrated. Calibrate food thermometers often to ensure proper food temperatures . Recommendation to place thermometer in 2 door reach in refrigerator in back kitchen.
0.5
26.
Place all dry food products in containers with lid to prevent any contamination of product. (flour, rice, etc)
1.0
46.
Additional lighting is needed in restroom. A light requirement of 10 foot candles must be provided in all other areas of the establishment where food preparation is not done.
0.5
49.
Documentation of approved training - 2 point credit awarded.
ONCE DRY FOODS SUCH AS RICE AND SUGAR ARE OPEN PLACE THE REST IN A SEALED CONTAINER. USE ONLY UTENSILS WITH A HANDLES TO DISPENSE DRY FOOD.
1.0
17.
CLEAN ALL THE WIRE STORAGE SHELVES THROUGHOUT THE KITCHEN TO REMOVE DUST AND OTHER DEBRIS.
1.0
28.
CLEAN THE FLOORS NEAR THE SINKS AND ALL THE FOOD PREP AREAS. CLEAN THE WALLS IN THE SAME AREAS ALSO.
0.5
31.
STORE TUMS, MOTRIN, DAYQUIL, AND CLARITIN, STRESS MEDICATION WERE STORED ON THE SAME SHELF AS FOOD WERE STORED. TOXIC MATERIALS MUST BE STORED BELOW FOOD.
Do not use absorbent material to wrap tortillas or any other food product. This establishment does not have a meat prep sink. Therefore, all meats shall be purchased from an approved source in small, pre-portioned packages. However, pre-sliced meats packed in large protions capable of being thawed in the small refrigerator maybe used. Wrap all foods in food grade plastic bags or store in approved food storage containers. Do not store any foods including
5.0
13.
Remove deep scratches on cutting board. Replace cracked wooden cutting board.
1.5
14.
Cloth towel is not approved for straining horchata ingredients.
1.0
15.
Store spatualas, spoon and other utensils inverted.
1.5
General Comments
Provide thermometer in prep refrigerator. Thermometer in refrigerator was broken. Recommend managers/owners attend the Serv Safe Food Safety course. Also, recommend manager obtain a copy of the
