3-501.16 (A)(2) and (B); Priority; While the cooler previously mentioned has been repaired/adjusted, the cold table on the prep line was holding tomatoes and lettuce above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food is now being held on time as a public health control. PIC states repair for the cooler is scheduled for next week. Continue to hold food on TPHC until the cooler is adjusted. Full deductions will be taken if cold holding issues are noted next inspection.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of chemical solution was found with no label. Posionous or toxic materials in working containers shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.
1.0
41.
3-304.14; Core; Repeat; Wet wiping cloth was found being stored on a prep surface. Quat sanitizer holding wiping cloths was at 100ppm. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Tongs were found hanging on the oven handle in a low aresa where they can be easily contacted by employee pants/legs during cooking. Equipment and utensils shall be stored in a clean, dry area where they are not exposed to potential contamination.
0.0
51.
5-205.15; Core; Handwashing sink basin is leaking and wiping cloths are being placed on the sink to prevent water from leaking. Plumbing systems shall be maintained in a state of good repair. Repair leak at handwashing sink.
0.0
55.
6-501.12; Core; Floor and wall under/behind shelving in the back kitchen has soil accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency necessary to prevent residue accumulation.
6-301.12; Priority Foundation; Handwashing sink was not equipped with paper towels. Handwashing sinks shall be equipped with a hand drying provision such as paper towels or a hand drying device. CDI- Paper towels were provided.
1.0
16.
4-602.11; Priority; When asked, PIC stated the slicer is wiped down with a sanitizer rag every 4 hours, but not completely washed, rinsed and sanitized. Food contact surfaces used throughout the day shall be washed, rinsed and sanitized every 4 hours. CDI- PIC was educated during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tuna salad and cut lettuce were holding at 44F in a prep cooler in the front prep line. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool down. PIC is contacting maintenance to have the cooler adjusted.
1.5
39.
3-305.11; Core; Prep bottom cooler has water accumulation where food is being stored. Food shall be stored in a clean, dry area where it is not exposed to potential contamination.
1.0
41.
3-304.14; Core; Wet wiping cloth was being stored on a prep surface throughout the inspection. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.0
45.
4-903.11(A) and (C); Core; Single service containers on the front line were stored with their food contact surfaces facing upward. Single service utensils shall be inverted or otherwise protected from contamination.
0.0
47.
4-501.11; Core; Reach in freezer gaskets are tearing. Equipment shall be maintained in a state of good repair. Replace gaskets as needed.
0.0
49.
4-601.11(B) and (C); Core; Some clean food cotnainers had sticker residue remaining on their non food contact surfaces. Shelving holding single service items and bread rack have debris buildup. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-602.11; Core; Observed thick black residue inside ice machine at pepsi dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Ice machine cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried lettuce and food debris present inside several metal containers stored as clean on drying racks. Observed several lids with wet sticker residue. Observed soiled food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed mushrooms, cut lettuce and peppers holding above 41F. TCS foods shall be held at 41F or below. Item placed in walk in.
1.5
23.
3-501.18; Priority;Observed no dates on three open packages of ham inside walk in cooler.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
41.
3-304.14; Core; Observed dry soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses- items removed.
0.0
49.
4-601.11(B) and (C);Core; Observed soiled bulk bins Observed heavy buildup of food debris inside soiled meat case and cold top station. Observed burned food debris on grill and on silfoam bread holders. Observed soiled doors of walk in and reach in equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
53.
6-501.18; Core; Observed soiled toilet in means restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; Observed thick debris on floors and floor corners all throughout facility. Observed black residue on walk in cooler flooring. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Observed water leaking on the floor from malfunctioning bread warmer. Physical facilities shall be maintained in good repair.
7-201.11; Priority; Spray bottles of window cleaner stored above paper towels. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, or single service items. CDI - spray bottles moved to an appropriate area.
0.0
33.
3-501.15; Core; Cut lettuce and sliced tomatoes cooling in tightly sealed containers. Cooling shall be accomplished by placing food in shallow containers that are loosely covered or uncovered if stored in an area that is protected from overhead contamination. Ensure foods are properly cooled.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean containers stacked while wet. Clean equipment shall be stored in a self-draining position that allows for air drying. Ensure containers are properly stored to facilitate air drying.
0.5
49.
4-601.11(B) and (C); Core; Cleaning need in top and bottom portions of meat case. Nonfood contact surfaces of equipment shall be free of dust, dirt, food residue, and other debris. Clean these areas and ensure they are maintained clean.
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
