4-601.11 (A); Priority Foundation; Observed a food employee using rotisserie racks with built-up food residue and grease on its food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dirty rotisserie racks were removed for cleaning and new, clean racks were used for cooking chicken.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several different TCS foods in various coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - Out-of-temperature foods were moved to blast chiller or walk-in cooler for cooling.
3.0
23.
3-501.18; Priority; Observed various open packages of deli meats in the deli case cooler with prep dates ranging from 9/05 to 9/19, making them over 7 days old, as well as a couple packages of deli meats with wet date stickers making the prep date illegible. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code, 7 days at 41F or less with the date of opening/preparation being counted as day 1; or in a container or package that does not bear a date or day. CDI - PIC discarded out-of-date foods and foods with wet date stickers.
1.5
General Comments
Hot bar and Asian hot bar have TPHC procedures, ensure they are available for future inspections and maintain time labeling/time parameters. If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16(A)(1); Priority; Several containers of fried chicken and a couple containers of baked chicken in the hot-hold grab and go case were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature chicken and other chicken moved to a different hot-hold unit due to repairs that may be required.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Several packages of sliced deli meats in the grab and go cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC voluntarily discarded deli meats that had been sliced over 4 hours ago, other meats were placed in the blast chiller for rapid cooling.
3.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; A knife as well as a couple food containers had food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and knife removed and placed at the 3-compartment sink.
1.5
21.
3-501.16(A)(1); Priority; Several containers of cooked chicken in the grab and go hot-holding case were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several packages of sliced deli meats and cheeses, as well as the shredded mozzarella in the pizza prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC removed items from grab and go coolers and placed them into the blast chiller.
1.5
23.
3-501.17; Priority Foundation; When discussing date marking procedures with deli food employees, the first day that the deli meats were opened was not counted as day 1. Refrigerated, ready-to-eat, TCS foods prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened at the food establishment and is held for more than 24 hours, to indicate the date or day the food shall be consumed, sold, or discarded and the day the original container is opened in the food establishment shall be counted as Day 1. CDI - REHS provided education to the food employees and manager.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-602.11; Priority; Unable to determine if deli slicers were cleaned frequently enough, when speaking to PIC unable to determine the time the slicers were last cleaned. If used with TCS (time/temperature control for safety) food equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI - Spoke with PIC about tracking times for deli slicer cleaning, time will now be written down to track when slicers were last cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in various coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - Foods moved to blast chiller for rapid cooling.
1.5
44.
4-903.11(A), (B) and (D); Core; Some metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.
0.0
47.
4-501.11; Core; The heating pad for the cheese slicer in the pizza area is ripped. Equipment shall be maintained in a state of good repair and condition. Replace damaged heating pad.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in various coolers were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved foods into walk-in cooler for better cooling.
1.5
23.
3-501.17; Priority Foundation; When discussing the date marking procedures with the deli manager for open packages of deli meats, the day of opening or preparation was not being counted as day 1. Refrigerated, ready-to-eat food prepared and packaged at a food processing plant shall be clearly marked at the time the package or container is opened with day the original container is opened in the food establishment shall be counted as Day 1. CDI - Spoke with manager about proper date marking procedures.
0.0
28.
7-201.11; Priority; Spray bottles of chemical sanitizer stored beside an open container of avocados and sprinkles. Poisonous/toxic materials shall be stores so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separation by spacing or partitioning; and locating the poisonous/toxic materials not above the mentioned items. CDI - Spray bottles were relocated.
1.0
47.
4-501.11; Core; The heating pad on the packaging equipment in the pizza area was torn. Equipment shall be maintained in a state of good repair and condition. Replace torn heating pad.
0.0
49.
4-601.11(B) and (C); Core; The hoods above the fryers and oven, as well as the shelving in the warmer, had residue and debris buildup on their surfaces. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; Bathroom handwashing sink providing water around 70F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have handwashing sinks adjusted to provide warmer water.
0.0
15.
3-302.11; Priority; A tray of raw bacon slices was stored over containers of ready-to-eat foods in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, prep, holding, and display from raw and cooked ready-to-eat foods. CDI - Foods were rearranged in walk-in cooler.
1.5
16.
4-702.11; Priority; The concentration of the sanitizing liquid in the 3-compartment sink at the pizza area was tested to be less than 100ppm, too low for sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Sanitizing compartment drained and refilled with sanitizing liquid at adequate concentrations.
0.0
24.
3-501.19; Priority Foundation; Establishment was practicing time as a public health control for Asian Bar and Hot Bar but procedures were not available. If time without temperature control is used as the public health control for a working supply of TCS food that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority upon request. CDI - Procedures were located and printed by manager, keep procedures available for future inspections.
1.5
28.
7-201.11; Priority; Spray bottles of sanitizer stored with single-use containers and next to containers of sprinkles. Poisonous/toxic materials shall be stores so they can not contaminate food, equipment, utensils, linens, and single-use/single-service articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above these items. CDI - Spray bottles moved to a different location.
1.0
33.
3-501.15; Priority Foundation; Sliced deli meats and cheeses were not fully cooled before being placed in grab & go coolers. Cooling shall be accomplished by using one or more of the following methods: Using rapid cooling equipment; or other effective methods. CDI - Sliced meats and cheeses moved to freezer for rapid cooling. Fully cool sliced meats and cheeses before putting on display in grab and go cooler.
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
3-501.16(A)(1) ; Priority; Several TCS foods at the Hot Bar were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above, see table. CDI - Temperature at the hot bar was adjusted to allow for adequate temperatures. Hot bar and Asian bar do not have TPHC written procedures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked chicken in the blast chiller and a few other TCS foods were holding over 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Chicken was voluntarily discarded, other foods moved to walk-in cooler for cooling.
1.5
47.
4-501.12; Core; Cutting boards at the sandwich prep area are heavily scratched. Surfaces such as cutting blocks/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. Replace or resurface cutting boards.
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
4-601.11 (A); Priority Foundation; Sushi containers had stickers on surfaces, food containers in bakery section and storage near walk-in cooler had residues on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Moved containers to 3-compartment sink for cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; TCS foods in one sections of the Asian hot bar were not maintaining proper hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were recently prepared and returned for reheating. Asian hot bar is not under TPHC, maintain foods at proper temperatures.
1.5
47.
4-501.12; Core; Cutting boards at sandwich prep area are heavily scratched. Surfaces such as cutting blocks/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. Replace or resurface cutting boards.
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
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the grab and go cooler were not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Top layer of sushi rolls were recently prepped and were placed into chiller for more cooling, ribs were moved for better cooling. Do not over-fill grab and go cooler.
1.5
47.
4-501.11; Core; A few heat pads on packaging equipment were torn and stained. Equipment shall be maintained in a state of good repair and condition. Replace torn heating pads.
0.0
56.
6-501.110; Core; Observed employee coats stored among single-use to-go containers in storage area in pizza station. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions. Place coats in a separate location.
0.0
General Comments
Food items at the hot bar are maintaining and monitoring hot holding temperatures, therefore temperature is the public health control for this area not time. Make sure all food employees understand this distinction to prevent future confusion. No PIC 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
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in grab and go cooler and foods in lower cooler not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved out of temperature items into walk-in cooler and blast chiller, do not over-stack items in grab and go coolers.
3.0
General Comments
No PIC 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.
*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.
*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". -The display case for the olives does not fully protect the olives from potential contamination from customers. EHS spoke with James Smith and Ashley Whittington. EHS is waiting for further guidance with the Plan Review team, James Smith, and Ashley Whittington. The manager at Harris Teeter has not been told to remove anything or buy any new equipment for the olive case.
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.
