4-303.11; Priority Foundation; Establishment did not have multi-quat sanitizer available at the 3-compartment sink. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available during all hours of operation. CDI - Bleach was acquired to create a chlorine sanitizing solution. Acquire new sanitizing liquid.
0.5
54.
5-501.115; Core; Observed some garbage bags and boxes outside of the shared dumpsters in the dumpster enclosure. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Work with neighbors to ensure shared dumpster enclosure is maintained clean.
0.0
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.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the makeline cooler, griddle prep cooler, and walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Walk-in cooler temperature was adjusted to be colder, PIC voluntarily discarded out-of-temperature tomatoes.
1.5
33.
4-301.11; Priority Foundation; Walk-in cooler was not holding TCS foods at adequate temperatures. Equipment for cooling/heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures as specified under the NC Food Code. Walk-in cooler temperature was adjusted, unable to determine if sufficent.
Follow-up on 8/25/2023.
0.5
36.
4-203.12; Priority Foundation; The ambient air thermometer for the walk-in cooler was not providing an accurate air temperature, over 5 degrees over what the TCS food inside the cooler was measured to be. Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3F in the intended range of use. Acquire new air thermometer for the walk-in cooler. Follow-up by 8/25/2023.
0.5
49.
4-601.11(B) and (C); Core; Observed splash of debris in a cabinet under a sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this area.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 08/26/2023
2-501.11; Priority Foundation; Unable to locate written procedures outlining the cleanup of bodily fluids during the inspection. The food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. The procedures shall address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus/fecal matter. CDI - Emailed PIC written procedures, print and have available for future reference.
0.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. Walk-in cooler was adjusted to provide lower temperatures, but TCS foods did not reach 41F or less before the end of the inspection. Follow-up by 1/12/2023.
1.5
24.
3-501.19; Priority Foundation; Sliced tomatoes in the sandwich make line under time control did not have written procedures available, PIC was able to correctly verbally outline procedures to REHS. If time without temperature control is being used as the public health control for the working supply of ready-to-eat, TCS food that is held/displayed 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 that specify methods of compliance. CDI - Emailed outline of TPHC procedures to PIC, fill out and have available.
0.0
39.
6-404.11; Priority Foundation; A few dented cans stored with intact cans on storage shelves. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged/spoiled/recalled products shall be segregated and held in designated areas. CDI - Dented cans removed from shelves.
0.0
51.
5-203.14; Priority; No backflow prevention was installed at the mop sink, hose attached without backflow device or air gap. A plumping system shall be installed to preclude backflow of solid, liquid, or gas contaminant into a water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: Providing an air gap; or installing an approved backflow prevention device. CDI - Hose was removed to create an air gap.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 01/19/2023
2-501.11; Priority Foundation; Could not locate written instructions for cleaning bodily fluids during the inspection. The food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. CDI - Emailed documentation to PIC to have for future inspections.
0.0
10.
5-205.11; Priority Foundation; Observed an employee using a handwashing sink to rinse off a scraper. A handwashing sink may not be used for purposes other than handwashing. CDI - Stopped employee behavior and provided correct practices to employee.
0.0
16.
4-501.114; Priority; When tested during the inspection, the concentration of the liquid quat sanitizer was measured to be less than 200ppm in the 3-compartment sink. A chemical sanitizer used in a sanitizing solution for a mechanical/manual operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solutions shall have a concentration of at least 200ppm not to exceed 400pppm. CDI - Water drained from sanitizing compartment and refilled with sanitizer of adequate concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Observed some minor food debris buildup on one of the deli slicers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods in various coolers holding above proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods recently prepared moved into walk-in cooler. Do not overfill containers. EHS recommends using TPHC for sliced tomatoes in makeline.
1.5
41.
3-304.14; Core; When tested during the inspection, the concentration of the quat sanitizer liquid in the towel bucket was greater than 400ppm. Cloths in-use for wiping equipment surfaces and counters shall be: Held between used in a chemical sanitizer solution at a concentration specified on the manufacturer's label use instructions. CDI - Discarded liquid and remade sanitizer liquid of adequate concentration.
0.5
54.
5-501.115; Core; Observed some cardboard and a couple wooden palettes in the shared garbage enclosure outside of dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove these items from the garbage area.
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
6-301.11; Priority Foundation; No soap available at back of house handsink. Each handwasihng sink shall be provided with handwashing cleanser/soap. CDI - soap provided during inspection.
1.0
15.
3-302.11; Priority; Opened packages of raw beef and raw chicken stored above ready-to-eat (RTE) foods in reach in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperatures. CDI - foods properly arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes holding above 41F in prep line and in back prep cooler. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - tomatoes below 45F and moved to walk-in cooler to cool. Ensure tomatoes are not overstacked in prep line coolers.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of sanitizer not labeled. Working containers used for storing poisonous or toxic materials shall be labeled with the common name of the material. CDI - bottle labeled.
0.0
37.
3-302.12; Core; Container of sugar and container of cornmeal with no label. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Label these containers.
1.0
43.
3-304.12; Core; Scoop in sugar with handle touching food. Cornmeal shaker with no handle stored in stock container of cornmeal. When not in use, utensil shall be stored with their handle above the surface of the food. Scoop rearranged and shaker removed from cornmeal container.
0.0
45.
4-903.11(A) and (C); Core; Box of single service utensils stored on floor. Single service items shall be stored at least 6 inches above the floor. Ensure single service items are properly stored.
0.5
47.
4-501.11; Core; Metro shelving units rusty throughout, particularly in walk-in cooler and for chemical storage. Grill grease catcher is damaged and causing grease to run down front of grill and pool in a pan. Equipment shall be in good repair. Repair/replace these items.
0.5
55.
6-501.12; Core; Floor with food debris throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. Floor swept during inspection.
0.0
General Comments
Contact Joshua Volkan 919-422-3747 when progress has been made on Transitional Repair list. Transitional Permit expires May 29, 2022.
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
