2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires employees are using proper methods to rapidly cool food, through daily oversight of the employees' routine monitoring of food temperatures during cooling. PIC Duties requires employees are properly maintaining the temperatures of refrigerated food during cold holding through daily oversight of the employees' routine monitoring of food temperatures.
1.0
20.
3-501.14; Priority; Sausage Links 51 degrees F, from yesterday have not cooled. The walk in cooler is too warm to be used to cool food to 41F as required. Cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Use your thermometer to verify food is cooling within these parameters.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk in cooler is not holding food at 41F as required: Diced Turkey 50F, Sausage Links 51F, portioned Beef 50F, Shrimp 50F, Tomato 51F, Watermelon 49.8F, Pimento Cheese 48.3F, Cream Cheese 49.5F, diced sausage 48.8F. Repair is required. . . Refrigerators at the grill have several foods above 41F: HAM 46.5F, Feta Cheese 50F, Raw Hamburgers 45F, Liquid Egg 44F, tomatoes 45F. . . . Beverage Air Refrigerator: Boiled Egg 47.4F, shredded Cheese 49F, Diced Tomato 51F. . . Monitor food temperature and hold food at 41F and colder. If some food cannot be maintained at 41F (such as deli meats in the top of refrigerator, store them in the bottom of the unit. Food may be held according to time as a public health control but requires written procedures, labeling and disposal within 4 or 6 hours. Urgency is needed in attaining safe food holding temperatures. Contact refrigerator repair technician, implement temperature logs to self monitor food temperature, and provide me documentation refrigerated food is held at 41F.
3.0
33.
3-501.15; Priority Foundation; Walk in cooler is too warm to cool food to 41 degrees. Potatoes, tomato, several pans of sausage links, fruit, etc are not cooling. Walk in cooler requires correction/repair and monitoring.
0.5
42.
3-302.15; Core; Avocados were stored in a prep cooler with stickers remaining on the surfaces. Fruits and vegetables shall be washed to remove soil, contamination, and residue before being cut. Ensure stickers are removed during washing process.
0.0
43.
3-304.12; Core; Spatulas are stored in a pan of sanitizer at the grills. Spatulas are removed wet from the sanitizer and used for stirring egg, food contact. Sanitizer shall not be added to food. After storing utensils in sanitizer, they shall air dry. Alternatively: Store utensils on a clean, dry surface ~or~ rinse in fresh water ~or~ in running water (like an ice cream dipper well) ~or~ in water maintained at 135F and hotter. Assure spatulas are not wet with sanitizer when added to food.
0.5
49.
4-601.11(B) and (C); Core; Sliding Doors of the walk in cooler, including tracks, are not clean. Remove green shelves inside the walk in cooler for regular cleaning. Refrigerators and low shelves are not clean. Can Opener and table mount are heavily soiled. Maintain equipment clean and free of build up.
3-403.11; Priority; Corn beef was being reheated in steam table and was 80-102F after 95 minutes from preparation. Ready-to-eat food taken from a commercially processed container shall be heated to at least 135F in two hours for hot holding. CDI: Food was moved to steamer to reheat to 135F. Avoid reheating food in steam table, use steamer or flat top.
1.5
42.
3-302.15; Core; Cut avocados were stored in a prep cooler with stickers remaining on the surfaces. Fruits and vegetables shall be washed to remove soil, contamination, and residue before being cut. Ensure stickers are removed during washing process.
0.5
56.
6-501.110; Core; Employee phone was stored in dry storage area. Lockers or other suitable facilities shall be used for the storage of employee possessions. Store phones in designated areas.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; Containers, plates, and bowls stored as clean were soiled with food residues. Food-contact surfaces shall be maintained clean. CDI: Items were sent to dish machine for further cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; One container of hollandaise in steam well was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Hollandaise sent to flat top to be reheated to 165F.
1.5
33.
3-501.15; Priority Foundation; Containers of cooked vegetables were cooling in walk-in cooler in deep, plastic containers and tight fitting lids. Food shall be cooled by placing the food in shallow pans, separating the food into smaller portions, using containers that facilitate heat, and loosely covered. CDI: Lids were removed and shallow metal containers used.
0.5
49.
4-601.11(B) and (C); Core; Gaskets and interior shelving of prep coolers were soiled with food residues. Interior of microwave was soiled with food residues. Exhaust vent had grease accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed.
0.0
55.
6-501.12; Core; Vents and ceiling tiles above make-line had dust accumulations. Walls around make line and 2-compartment sink were soiled with food residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; 0 points; Magnetic knife block on wall next to office door with multiple knives stored on the block has significant accumulation of dust and residue. Food-contact surfaces shall be maintained clean. CDI-Block was cleaned and sanitized.
0.0
21.
3-501.16(A)(1); Priority; Sausages in one steam well were measured at 113-123F. TCS food that is held hot shall be held at 135F or above. CDI-Sausages were rapidly reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Repeat Violation; TCS foods inside the salad cooler were measured at 41-47F. TCS foods that are held cold shall be held at 41F or below. CDI-Foods above 45F were discarded. Have cooler checked by a repair company for proper function. Relocate ambient air thermometer inside cooler to the front area of the cooler; thermometer is currently located directly in front of the cooling fan vent which will not give an accurate representation of the condition of the cooler. Alternatively, keep that thermometer in place and add another thermometer at the front of the cooler.
1.5
23.
3-501.18; Priority; A container of cooked spinach in the walk-in cooler was marked with a date of 6/21, exceeding the day hold limit. TCS foods shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI-Spinach was discarded.
1.5
41.
3-304.14; Core; 0 points; Several wet wiping cloths were stored on prep tables when not in use. Wet wiping cloths shall be stored in approved sanitizer when not directly in use. Facility has sanitizer buckets set up around the kitchen; ensure wet wiping cloths are stored in these buckets when not in use.
0.0
42.
3-302.15; Core; 0 points; Cut avocados were stored in a prep cooler with stickers remaining on the surfaces. Fruits and vegetables shall be washed to remove soil, contamination, and residue before being cut. Ensure stickers are removed during washing process.
0.0
General Comments
Note: Facility has TPHC procedures for batters held on a dry erase board, no TPHC items observed during inspection. Facility has a 2 compartment sink variance held on the corkboard in the kitchen. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
3-501.14; Priority; Sausage made at 5:30am this morning was stored in the walk-in cooler and measured at 56F. TCS foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within another 4 hours. This food did not cooler to 41F within the required 6 hours. When cooling sausage, ensure it is loosely covered to allow cold air to flow into the pan and around the food. Do not stack other foods on top of the pan of sausage during cooling. CDI-Sausage was discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods inside the salad cooler were measured at 48-51F. TCS foods shall be held at 41F or below. Thermometer directly beside cooling vents inside this cooler was reading over 50F. Discussed PIC; call for repair immediately. This cooler may not be used until it can hold food at 41F or below. Various foods in other prep coolers were measured above 41F; due to overstacking or double panning. Foods in walk-in cooler measured at 43-45F. Foods over 45F were discarded. Verification Required; EHS will return to ensure cooler is repaired and storage methods of foods in other coolers allows them to hold at 41F or below.
1.5
24.
3-501.19; Priority Foundation; Written procedures are not available for items held using Time as a Public Health Control. Items held using TPHC must be time marked and written procedures must be held onsite. Gave PIC a paper and digital copy of Wake's TPHC written procedures template. Please fill out this procedure form and attach to the wall either on the corkboards or above the board used to write times for items held using TPHC.
1.5
48.
4-301.12; Core; Facility does not have a 3 compartment sink. Instead, this facility has a 2 compartment sink and chemical sanitizing dish machine. A variance approval is required for a facility that has a 2 compartment sink. EHS will work with PIC to submit required variance material to NCDHHS for a variance approval. Dish machine is in good working order.
0.5
General Comments
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete. Follow-Up: 03/30/2023
