4-602.11; Core; Two soda nozzles with minor black residue buildup on soda machine in dining room. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, and beverage lines shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these nozzles more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salsa cooler in dining room holding salsa at 50-52F. Salsas observed being swapped out at beginning of inspection, and salsa in walk-in cooler at 38-39F. Reach-in cooler with avocado sauce and corn salsa at 50F. Knob adjusted during inspection, knob is in the back near large containers of sauce possibly knocked. Items relocated into walk-in cooler during inspection. Salsa cooler items on TPHC and salsa will be gone or discarded after 4 hours.
1.5
49.
4-601.11(B) and (C); Core; Interior and exterior of reach-in units in prep area and along the makeline have food residue and splatter accumulation. Walk-in cooler shelving have food debris residues. Container holding clean equipment has minor food debris along corner. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency, and recommend adding lid to this container of utensils to protect from debris.
1.0
55.
6-501.12; Core; Floors under prep tables and equipment in back of kitchen soiled with food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these floor areas more frequently.
7-204.11 ; Priority; Quaternary sanitizer at four compartment sink over 400ppm. Sanitizer between 400-500ppm. Chemical sanitizers applied to food=contact surfaces shall meet the requirements and be at proper concentrations. Quat sanitizer shall be 200-400ppm. Sink diluted during inspection.
1.0
49.
4-601.11(B) and (C); Core; Interior and exterior of reach-in units in prep area and along the makeline have food residue and splatter accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
55.
6-501.12; Core; Floors under prep tables and equipment in back of kitchen soiled with food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these floor areas more frequently.
6-301.11; Priority Foundation; No soap availalbe at prep area handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap replaced.
1.0
21.
3-501.16(A)(1) ; Priority; Rice and chicken on the makeline steam table were not holding hot enough (see chart). TCS foods shall be maintained at 135F or above when held hot. CDI- temperature of steam table adjusted upwards. This unit was recently turned on for lunch service and the PIC said it takes a while to get really hot. Steak on the grill top in a metal container was half on the grill top surface and half off. The portion that was not on the grill top surface was getting cold. Steak moved onto grill top to stay hot. All foods measured above 135F when rechecked. Ensure all foods are kept hot and turn on steam table earlier if needed. No points taken today.
0.0
39.
3-305.11; Core; The walk-in cooler vent is dripping water from two spots on the left and right of the vent. A white bucket is catching the water to the left. PIC is unsure why dripping is occurring but said it sometimes happens after a delivery if the door is open for long periods. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Try to determine the cause of dripping so walk-in cooler stays dry.
1.0
49.
4-601.11(B) and (C); Core; Interior and exterior of reach-in units in prep area and along the makeline have food residue and splatter accumulation. Door handles to reach-in units along makeline are soiled with food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
2-301.14; Priority; Observed two employees change tasks when using their single-use gloves. One picked up a tray that fell on the floor. Another was adjusting the gasket on the reach-in cooler. Both employees discarded old gloves but failed to wash hands before donning new gloves to work with food. Employees shall wash their hands before donning gloves for working with food and whenever they become contaminated. CDI- educational moment on proper use of single-use gloves and handwashing requirements. Employees began washing hands when appropriate.
2.0
28.
7-204.11 ; Priority; A spray bottle of bleach solution in the food prep area was observed to have a concentration exceeding 800ppm. (The solution bleached the testing paper white). When applied to food-contact surfaces, bleach shall not have an end use concentration of more than 200ppm. CDI- bleach was emptied and EHS guided employees on how much bleach to use for proper mixing. No point taken today.
0.0
45.
4-903.11(A) and (C); Core; Several stacks of single-use trays were observed out of their packaging on the makeline with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays inverted. No point taken today.
0.0
48.
4-302.14; Priority Foundation; No bleach testing paper was available to test the bleach bottle concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- provided some bleach testing paper until the PIC can order some.
4-601.11 (A); Priority Foundation; Two metal food containers on the clean equipment rack had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. Ensure food-contact surfaces are thoroughly scrubbed to remove food debris.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pico on the serving line was observed holding around 46F. TCS foods shall be held cold at 41F or below. Ensure foods placed on the serving line are already at 41F or below. CDI- pico moved to the freezer to rapidly cool before being served. No points taken today.
0.0
39.
3-305.11; Core; An open container of chips was observed stored on the floor. The walk-in cooler is dripping water from the vent into a bucket on the floor and over boxes of food product. Food shall be stored in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Repair walk-in cooler dripping and find a place to store chips that is at least 6" off the floor.
1.0
47.
4-501.11; Core; The gaskets on the reach-in cooler doors at the makeline are torn. This is a cleanability issue and may affect proper refrigeration. Equipment shall be kept in good repair. Replace broken gaskets. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Front sides of reach-in coolers are heavily soiled with food debris and residue. Gaskets on these units are also soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency to preclude food reside build-up.
5-205.11; Priority Foundation; A bottle brush was observed in the basin of the handwashing sink upon arrival. A handwashing sink may not be used for purposes other than handwashing. Do not store anything in the handwashing sinks. CDI- bottle brush removed.
1.0
20.
3-501.14; Priority; Tomatoes cut from room temperature for pico were observed cooling in metal containers in the reach-in, on the makeline, and in the walk-in cooler. Tomato was observed still above 41F. Time was approaching 4 hours since tomato was cut. Time and temperature controlled for safety foods shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature. CDI- pico was moved to the walk-in cooler and freezer to complete cooling faster. Encouraged PIC to mix pico to achieve faster cooling and utilize different cooling methods (see cooling methods below). No points taken today.
0.0
33.
3-501.15; Priority Foundation; Cut tomato was not cooling fast enough in deep, covered metal containers. To achieve proper cooling time/temperature, use shallow equipment, separate foods into smaller and thinner portions and leave loosely covered. Pre-chill produce like tomato so that it is already cold upon cutting. CDI- reviewed cooling methods with PIC.
0.5
41.
3-304.14; Core; Sanitizer bucket with wiping cloths under the serving line measured too weak. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a proper concentration. CDI- bucket of sanitizer remade. For quat, follow manufacturer's concentration listed on the label.
3-302.12; Core; An unlabeled container of salt was observed in the prep area. Ensure all ingredients that are not easily identifiable and taken from their original packages have a label. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; The sides of equipment on the make line are splattered with food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Much improvement since last inspection. Full point not taken.
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
2-402.11; Core; Observed an employee with a long beard and a female employee with long hair preparing food without proper hair restraints/guards. 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. Obtain beard guard for bearded employees. Female employee restrained hair during inspection.
0.5
49.
4-601.11(B) and (C); Core; The sides of equipment on the make line are splattered with food residue including pull handles on reach-in units. Reach-in units need cleaning both inside and out. Metal shelving in the back prep area has residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
56.
6-501.14; Core; The vent on the ceiling in the back left corner near warewashing area has dust accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean this vent.
3-501.14; Priority; A tray of ground beef in the walk-in was observed cooling for 2 hours according to the PIC and was still above 70F. TCS foods (time and temperature controlled for safety) shall be cooled from 135F to 70F within 2 hours. This window is critical to control the growth of disease causing microorganisms. CDI- Beef was immediately moved to the freezer to rapidly cool down.
1.5
23.
3-501.18; Priority; A container of tofu date marked 8/16/22 was observed in the make line reach-in. TCS foods shall be held no longer than 7 days in refrigeration. Ensure foods that are date marked past their holding time are discarded. CDI- tofu discarded by PIC. All other date marking was observed to be compliant. No points taken today.
0.0
33.
3-501.15; Priority Foundation; Beef in the walk-in was not meeting the required cooling parameters because it was stacked too deep in covered containers. Cool TCS food in shallow pans, use thinner portions, leave loosely covered, and stir occasionally to disperse heat. Monitor cooling rate using facility thermometer. Utilize freezer or ice bath if necessary. CDI- reviewed cooling options with PIC.
0.5
49.
4-601.11(B) and (C); Core; The sides of equipment on the make line are splattered with food debris. Reach-in units need cleaning both inside and out. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
53.
6-501.18; Core; Men's bathroom toilet observed littered and clogged. PIC unclogged toilet. Toilets shall be functioning and cleaned as often as necessary to keep them clean. No points taken today.
6-301.12; Priority Foundation; Prep area handwashing sink was out of paper towels at the start of the inspection. Each handwashing sink shall have disposable towels or a hand drying device. CDI- Paper towels replaced. No points taken.
0.0
16.
4-601.11 (A); Priority Foundation; Can opener blade was visibly soiled. Food contact surfaces shall be clean to sight and touch. CDI- Removed for cleaning.
1.5
41.
3-304.14; Core; A sanitizer bucket was measured to have too low of a sanitizer concentration. Manufacturer states a 200-400ppm range. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified by the manufacturer. CDI- Buckets remade. Full point deducted for repeat violation. Use test strips to ensure proper concentration is being reached.
1.0
43.
3-304.12; Core; A plastic cup without a handle was observed sitting in the masa (corn flour) bin. In-use utensils shall be stored with their handles above the top of the food within containers that can be closed, such as bins of sugar or flour. Use a scoop with a handle.
2-501.11; Priority Foundation; Facility does not have a written clean up plan for vomiting or diarrheal events as required with the new food code. CDI- Emailed information to PIC. No points deducted per state guidance on first time violation since new food code adoption.
0.0
16.
4-601.11 (A); Priority Foundation; Two veggie slicers were observed to have food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Removed for cleaning.
1.5
41.
3-304.14; Core; Sanitizer buckets were measured to have too low of a sanitizer concentration. Manufacturer states a 200-400ppm range. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified by the manufacturer. CDI- Buckets remade.
0.5
44.
4-901.11; Core; Wet stacking of clean metal pans observed. After cleaning and sanitizing, pans shall be air-dried or used after adequate draining. Gave PIC new method to properly air dry.
0.5
49.
4-601.11(B) and (C); Core; Sprayer nozzle at three compartment sink was visibly soiled around the handle and nozzle. Undersides of metal shelving have food splatter on them. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
53.
5-501.17; Core; Womens bathroom needs a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
54.
5-501.114; Core; Dumpster lacks a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. PIC to contact garbage company for new plug.
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. Contact Matthew Saliba 919-500-6269 with any questions
No signature captured from PIC due to COVID-19 precautions. Inspection report emailed to person in charge. Verification required for hot water at handsink by February 12th, 2021. Follow-Up: 02/12/2021
