3-302.11; Priority; Sheet pans of raw hamburger patties are stored on the center shelf of the freezer with macaroni and cooked food. Store raw meat separate, below cooked and ready to eat food. Recommend using the speed rack with sheet pans inside the freezer. Owner suggesting adding additional shelves to the shelving unit with only three shelves currently, to have space for the raw meat. Meat was moved to the walk in cooler bottom shelf. New storage order sign posted to the walk in freezer door today.
1.5
47.
4-501.11; Core; Refrigerator has water that runs out of the front to the floor when doors are opened. Pans are kept on the floor to collect water. Repair is needed. Redirect condensation.
0.5
49.
4-601.11(B) and (C); Core; Shelf above the stove is heavily soiled. Legs of equipment are not clean. Refrigerators need cleaning. Can opener and mount on the table are not clean. Maintain equipment clean.
0.5
55.
6-501.12; Core; Floor is not clean in areas, especially under equipment, refrigerators. Maintain floor and walls clean.
0.5
56.
6-303.11; Core; Lighting is insufficient. Provide 50 foot candles of light anywhere food is prepared or knives are handled. Restore lighting to out fixture in the cooking area. Consider the program with Duke Energy to convert lights to LED.
5-205.11; Priority Foundation; Milk Crates are stored on the floor at the handwashing sink with produce. Keep handwashing sink accessible. Milk crates, onions and potatoes were moved today.
0.0
16.
4-602.11; Core; Dry food containers are heavily soiled. Pretzel salt container has dark grime. Flour bin is not clean. Regularly clean the dry food containers. . Refrigerator lids are heavily soiled. Remove if possible to clean them at the ware washing sink as needed. Clean the refrigerator lids as often as needed to maintain them clean. The refrigerator lid was removed from the one closest to the fryers today and taken to the ware washing sink.
1.5
43.
3-304.12; Core; Portion cup is submerged in the cheese sauce. Use a serving utensil with a handle that extends out of the food and out of pan. Do not leave a cup inside the food.
0.5
47.
4-501.11; Core; Refrigerator has water that runs out of the front to the floor when doors are opened. Pans are kept on the floor to collect water. Repair is needed. Redirect condensation.
0.5
49.
4-601.11(B) and (C); Core; Surfaces are not clean. Shelves (especially in the cooking area with the microwave) are heavily soiled. Electronic order devices (iPad, etc) are not clean in the kitchen. Equipment needs cleaning including pipes and surfaces to the left of the fryer.
0.5
55.
6-501.12; Core; Floor is heavily soiled in areas. Walls are dusty, especially in the cooking area. Ceiling vent is dusty. Maintain physical facilities clean.
0.5
56.
6-303.11; Core; Lighting is insufficient. Provide 50 foot candles of light anywhere food is prepared or knives are handled. Restore lighting to out fixture in the cooking area. Consider the program with Duke Energy to convert lights to LED.
3-302.11; Priority; Raw shell eggs were stored above ready to eat foods in the first prep cooler. Raw chicken removed from commercial packaging was stored above raw beef and ready to eat foods in the walk in freezer. Raw beef was next to and above cooked foods in the walk in freezer. Raw animal foods shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures. CDI-Items in units were rearranged. Storage chart was provided.
1.5
48.
4-302.14; Priority Foundation; Test strips available for quaternary ammonium were discolored and missing color compare chart. An accurate method of testing sanitizer solution shall be available. Purchase new test strips and send picture to (919) 210-5228 or jamie.phelps@wake.gov.
0.5
49.
4-602.13; Core; Shelving throughout kitchen is soiled. The interior of prep coolers were soiled. The hood filters above the grill line were soiled. Non food contact surfaces of equipment shall be maintained clean. Increase cleaning frequency of equipment to avoid build up of residues.
3-501.16 (A)(2) and (B); Priority; Several TCS (Temperature Control for Safety) foods were holding above 41F in the walk in cooler. TCS foods shall be cold held at 41F or lower. CDI-Foods were voluntarily discarded. A repair was scheduled for today. EC will check back to ensure unit is holding food at a safe temperature.
1.5
44.
4-904.11; Core; Cooking utensils on the shelves in the dry storage area were stored with the food contact surfaces exposed. These items must be stored with the handles out, to prevent contamination of food contact surfaces. CDI-Utensils were rearranged.
0.0
49.
4-602.13; Core; The shelves above the prep coolers were dusty and soiled. Gaskets on the prep coolers were soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
0.5
55.
6-501.12; Core; The hood filters above the grill line were moderately soiled with residue and dust. Physical facilities shall be maintained clean. Clean the hood filters.
3-304.14; Core; A couple of wet wiping cloths were stored on prep surfaces throughout the kitchen. Wet wiping cloths shall be stored in sanitizing solution in between uses. CDI-Cloths were moved to sanitizer bucket with 200ppm quaternary ammonium.
0.0
49.
4-601.11(B) and (C); Core; The sides and top of fryers were soiled. The gaskets and bottom shelf of the prep cooler was soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
0.5
55.
6-501.12; Core; The floor under the fryers was moderately soiled. The hood filters were dusty. The pipes at the side of the pizza oven were soiled. Physical facilities shall be maintained clean. Clean these areas.
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
3-501.16 (A)(2) and (B); Priority; Tomatoes, beef, slaw were 45-60F in the prep cooler. TCS foods shall be maintained at 41F or below. CDI-Unit was adjusted down, and tomatoes stored on top of the food in the top portion of the unit were voluntarily discarded.
1.5
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-resourc
No signature required due to COVID-19 precautions.
2-501.11; Priority Foundation; Facility did not have written procedures for addressing vomit and diarrheal events. Facilities must have written procedures for employees to follow when responding to vomit and diarrheal events in the establishment. CDI-A plan template was provided to the PIC.
0.0
28.
7-102.11; Priority Foundation; There were two unlabeled spray bottles in the bar storage area. Working containers of chemicals shall be clearly identified with the common name of the material. CDI-Bottles were emptied as PIC did not know what was in them.
1.0
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
Questions can be directed to Jamie.Phelps@wakegov.com or (919) 210-5228. No signature due to COVID-19. Follow up by Nov. 9 2020 for test strips. Follow-Up: 11/09/2020
*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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
