4-601.11 (A); Priority Foundation; Food Preparation Sink (3 compartments) is not clean with unclean build coating interior surfaces, especially lower portions of the sink basins. After use, use dish detergent and scrub pad to effectively clean the sinks. Assure soap is being used. After cleaning and rinsing, apply sanitizer. Sink was scrubbed with dish detergent and metal scrub pad today.
1.5
45.
4-502.13; Core; Single use gloves are being saved and stored inside the dry breading near the fryer. After removing hands from the gloves, discard gloves.
0.0
48.
4-501.19; Priority Foundation; Soapy water in the ware washing sink is 63 degrees F. Use hot water and maintain soapy wash solution at 110F and hotter when in use. Label on the front of the sink indicates wash temperature should be 110F. Sink was emptied today.
7-207.11; Priority; Vitamins, supplements, pills, employee items shall be stored in separate designated locations away from food and preparation surfaces. Only medicines that are necessary for the health of the employees shall be allowed in the restaurant. Supplements were removed from the kitchen today.
0.0
43.
3-304.12; Core; Serving Tong Handles stored in the pan of catfish at the fryer shall be stored off of the food and extending out of the pan. Longer handled tongs may be needed. corrected today
0.0
47.
4-501.11; Core; Shelves inside the 2-door seafood refrigerator are deteriorating, rusty in areas. Handle on the right side has been patched; not original condition. Shelves inside the walk-in cooler also have some rust. Maintain equipment in good and cleanable condition.
4-601.11(B) and (C); Core; 2-tier wood-look shelf is dusty with dusty printers and electrical equipment on the preparation surface to the right of the 2-door refrigerator. Frequent and effective cleaning of the printer station is needed. . Personal items such as honey and maltose are stored in this area in dusty jars. Store personal items in separate area and maintain this area clean and free and of dust.
4-602.11; Core; 2-Door Reach-in Refrigerator for raw seafood and sausage is heavily soiled with black growth inside on fans above the food. There is whitish build-up on other internal surfaces. Extensive cleaning of the 2-door refrigerator is needed. Clean refrigerators at a frequency that prevents accumulation of soil residues.
1.5
48.
4-302.14; Priority Foundation; Test Strips are not available for checking the bleach water sanitizer presently in use in the ware washing sink. Test strips are available for Quat used previously and test strips are available for the DDBSA & acid sanitizer. Have test strips available for each sanitizer used in the establishment. Chlorine test strips were ordered during today's inspection.
0.5
48.
4-501.19; Priority Foundation; Soapy water in use in the ware washing sink is 76 degrees F. Use Hot Soapy water. Wash solution shall be maintained at not less than 110F. Sink compartment was emptied and refilled using hot water.
3-501.16 (A)(2) and (B); Priority; Eggs are received boiled. They are stored in a plastic container of water, 45F to 53F. Eggs are warming up when stored in water. Maintain eggs at 41F and colder. Ice was added to the water upon request.
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
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. See email for supporting documents. You can print the document I sent and change it to reflect your procedure
0.0
21.
3-501.16(A)(1) ; Priority; Corn on the Cobb 113F, Whole Potatoes 116F. Corn and Potatoes shall be held at 135 degrees F and hotter -or- may be held according to the rule Time as a Public Health Control. Time holding requires Labeling (such as 2:00-6:00). Any food that remains at 4 hours shall be discarded. If you use time holding, write your procedures / instructions. Recommend keeping the written procedures on the side of the refrigerator. Corn was reheated to 165F to hold above 135F and time label was added to the potatoes as an experiment. . . Chicken Tenders may also be held according to time holding procedures if you decide you do not want to cool them but must be used or discarded within 4 hours and follow written procedures.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods need to improve. Chicken Tenders and Chicken Wings are stored on the shelf under the table. Cooked Chicken that is stored inside the 2-door refrigerator to cool are on the bottom shelf where air-flow is limited. Cook Chicken completely to 165F and verify with a thermometer. If chicken is cooling, it shall cool from 135F to 70F in 2 hours (or discard it), then from 70F to 41F within another 4 hours. Do not leave food that is cooling out for longer than needed. Food that is uncovered (as is recommended for cooling food) shall be stored on the top shelf to protect it from anything falling in it. Avoid storing cooling food on the bottom shelf that is solid because air is not flowing well like on open shelving. Today: chicken wings were discarded, chicken tenders were moved to the 2-door refrigerator and the refrigerator was reorganized to put cooling chicken on the top shelf.
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
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. See email for supporting documents.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several foods in the 2-door upright refrigerator are above the required 41 degrees F. Several raw foods have been thawed which may explain the elevated temperature. Monitor food temperature to assure food is maintained at 41F and colder in the 2-door refrigerator. discussed today
0.0
48.
4-501.19; Priority Foundation; Soapy water in use in the 3-compartment ware washing sink is 69 degrees F. Maintain wash solution at 110 degrees F and hotter. Use Hot water to fill the sink. Replace soapy solution as needed. Water replaced today
discussed the option of 4 hour time holding for chicken tenders and chicken wings that are cooked fresh each day. Labeling for a maximum of 4 hours, followed by disposal is an alternative to cooling and allows the chicken to be held at room temperature. After discussion, cooking and immediately cooling is the best option at this time.
Use NEW spray bottles, not previously used for cleaner, for the new Sink & Surface Cleaner Sanitizer dispensing accurately from the can wash/mop sink. This product is currently used in the dining room, but is also approved for use as a food contact surface sanitizer (the same as the bleach water used in the ware washing sink). It is important that sanitizer be pure and not inside a spray bottle that may have residual cleaner from previous use.
