Observation: The falafel is part of a TPHC policy concurrently. Product was not marked for discard and time frame. CDI: Operator discarded product during inspection (Falafel 78F) 3-501.19; d) The FOOD is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD as specified in sub (B)(2)(a) and (b) of this section.
1.5
55.
Observation: Floor in dining room unclean. Increase cleaning on walls under and behind equipment where debris accumulation is visible.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards. Surfaces such as cutting blocks and 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. Repeat.
1.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
53.
5-501.17; Core; No covered trash can in womens restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean have food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Metal containers, plastic containers and utensils stored clean have sticker residue and food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
41.
3-304.14; Core; Sanitizer buckets weak and wet cloths on tables. Wet cloths shall be stored in sanitizer at correct concentration when not in use.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.12; Core; Scored cutting boards. Resurface or replace cutting boards.
0.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-301.12; Priority Foundation; No paper towels at handsinks in front area. Each handwashing sink shall be supplied with a type of hand drying device. CDI: paper towels replaced.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Salads on ice and on display case above 41F (see temps above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items moved to walk in and reach in and REHS provided a TPHC procedure.
3.0
23.
3-501.17; Priority Foundation; Items on make lines left over night were not date marked. TCS foods held in establishment 24hrs shall be date marked. CDI: Items date marked. REHS recommends dating all items prior to placing inside refrigerators/walk ins and on make lines.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
5-205.11; Priority Foundation; Observed only handwashing sink in back kitchen area with food containers stored inside | Handwashing sink may not be used for purposed other than handwashing | CDI: PIC removed items. Employees to keep hand sink unblocked.
1.0
20.
3-501.14; Priority; Large container of pickled red onions cooling in prep sink full of melted ice did not reach 70F within 2 hour window. Cooked potentially hazardous food shall be cooled within 2 hours from 135F to 70F, and 6 hours from 135F to 41F. Repeat. CDI: PIC discarded red onions. EHS provided education on proper cooling methods.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Food items kept on ice in mobile prep area were above 41F (see above chart) | Time/Temperature control for safety foods shall be maintained at 41F or below | CDI: PIC discarded food items. PIC to keep items cold at 41F or below, or use 4-hour time holding procedures.
1.5
23.
3-501.17; Priority Foundation; Majority of food containers on prep line and inside reach-in coolers did not have date markings. Time/temperature controlled for safety foods prepared and held inside a facility for more than 24 hours must be marked with the date of preparation or date of discard. PIC to apply dates to all items held in facility for over 24 hours. Verification Required: EHS will return to check on date marking 2/8/2022
1.5
33.
3-501.15; Priority Foundation; Observed a large container of pickles red onions cooling in a prep sink full of melted ice, and a deep container of slaw cooling covered inside walk-in cooler. Cooling shall be accomplished by placing food in shallow pans, separating into thinner portions, using rapid cooling equipment, stirring food, using ice as an ingredient, and/or loosely covered. Repeat. CDI: PIC discarded onions and placed slaw into smaller pans in thinner portions. EHS provided education on effective cooling methods.
1.0
44.
4-901.11; Core; Majority of dishes stored soaking wet and inside storage containers filled with water. Equipment and utensils shall be air-dried or used after adequate draining. Repeat. PIC to ensure dishes are thoroughly air-dried before use.
1.0
47.
4-501.11; Core; Small amounts of rust beginning to form on ends of metal shelving in glass portion of walk-in cooler. Equipment shall be maintained in good repair. PIC to have rusty shelving replaced.
0.0
55.
6-501.12; Core; Walls behind 3-comp sink need to be thoroughly cleaned, and flooring underneath ice machine inside back kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC to thoroughly clean above mentioned areas.
0.0
General Comments
Inspection lead by Peri Sellew.
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 Follow-Up: 02/08/2022
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify chlorine test kit has been obtained. Follow-Up: 02/21/2020
*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. VR- Verification Required. REHS will return Tuesday 10/1/2019 to verify lettuce wall, walk-in cooler glass door display and front service cold-hold areas maintaining proper temperatures of 41F and less. Follow-Up: 10/06/2019
*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.
