3-501.16 (A)(2) and (B); Priority; Walk-in cooler was observed out of temperature and blowing 60F air from the fan. PIC, Lea, stated it was in the mid 40s earlier this morning and noticed it had gotten worse just before my arrival. They were having trouble with it yesterday and a technician was called to service the walk-in cooler. It is still not repaired. Multiple TCS foods were observed above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all TCS foods were placed in the walk-in freezer to flash cool and then placed in working reach-in units. The technician was called to return, diagnose the problem further and fix the cooler.
3.0
23.
3-501.18; Priority; Multiple containers of ready-to-eat TCS foods were observed without date marking stickers including an open container of anchovies, cooked chicken, stuffed pasta shells, cooked sausage and sliced ham. Ready-to-eat TCS foods shall be discarded if found in unmarked containers. CDI- dates known and affixed. All other foods had dates. Ensure the facility date marking system is followed to keep track of time for ready-to-eat foods.
1.5
23.
3-501.17; Priority Foundation; Multiple ready-to-eat foods did not bear dates. Ready-to-eat TCS foods shall be date marked if held longer than 24 hours and discarded after 7 days in refrigeration. The day of preparation counts as day 1. CDI- dates added to applicable foods.
0.0
General Comments
EHS will return within 24 hours to check on walk-in cooler repair. Follow-Up: 07/12/2024
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the salad cooler (see temp chart) were above 41F. TCS foods shall be kept at 41F or below in refrigeration. CDI- product moved to walk-in cooler. Ambient temperature appeared to be holding in the mid-upper 40s. PIC adjusted the temperature down. Ensure this unit is maintaining appropriate temperature and do not store TCS foods here until it is holding at least 41F. EHS to follow-up on this cooler in 10 days. Repair if necessary.
1.5
33.
3-501.15; Priority Foundation; A large tray of lasagna initiated cooling at the start of this inspection. Lasagna was observed placed into the walk-in cooler tightly covered with tinfoil. Ensure TCS foods are cooled in small, thin portions and left uncovered if protected from overhead contamination. Tightly wrapped or closed containers do not cool quickly. CDI- lasagna was uncovered and placed in freezer to cool rapidly. Product was only 2-3" thick. For larger foods, separate into smaller portions before cooling. Education provided on effective cooling methods. No point taken today.
0.0
35.
3-501.13 ; Priority; Observed a plastic tube of ground beef thawing in the prep sink in a container of water at 75F. TCS foods shall be thawed completely submerged under running water at a water temperature of 21C (70F) or below OR in refrigeration. CDI- product removed from water and employee began prepping the meat. Ensure thawed foods that exceed 41F cool back to 41F within 4 hours. Full point may be taken for repeat violations in the future.
0.5
43.
3-304.12; Core; A plastic ramekin was being used as a scoop in the salad toppings like peppers, chopped onion and cheese. Only use dispensing utensils with handles that can be kept out of the food and above the container to avoid contamination. CDI- ramekin removed and replaced with a spoon.
0.5
56.
6-303.11; Core; Two light bulbs above the cookline are burnt out. Replace bulbs to ensure adequate lighting is provided in work/prep areas. No point taken.
0.0
General Comments
No final cook temperatures observed during inspection. EHS to follow up on reach-in cooler and salad prep area. Follow-Up: 03/29/2024
3-501.13 ; Core; Salmon was observed thawed in the walk-in still sealed in its ROP package. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- bags were sliced open.
0.5
49.
4-601.11(B) and (C); Core; The front sides of the reach-in unit at the cookline have residue build-up especially under the counter above the door. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not taken.
3-301.11; Priority; Observed an employee start tearing basil leaves to be put on ready-to-eat pizza before immediate consumer service. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI- employee educated on proper hand contact with ready-to-eat foods. Basil moved to salad station for salad employees wearing gloves to prep basil.
2.0
10.
5-202.12; Core; The handwashing sink in the salad prep area was providing water at only 80F upon arrival. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Hot water valve was turned on during inspection. No point taken today.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal containers stacked on the clean equipment rack were observed with food-residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- pans removed for cleaning.
1.5
48.
4-501.14; Core; The warewashing machine was observed with old food residue from previous use along the top and inside on the doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; The front sides of the reach-in unit at the cookline have residue build-up especially under the counter above the door. Freezer drawers by the fryer have food residue and the gaskets have black residue. A cooling tower blowing in the kitchen has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
55.
6-501.12; Core; Walls and ceilings in the back storage area have dust accumulation especially near the AC vent. Physical facilities shall be maintained clean. Clean this area. No point taken today.
4-903.11(A), (B) and (D); Core; Metal pans were stacked wet on the clean dish rack. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Separate pans to allow proper drying. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; The front sides of the reach-in unit at the cookline have residue build-up especially under the counter above the door. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
56.
6-403.11; Core; An open coffee cup was observed stored on a prep table. Employee water bottle stored in the reach-in cooler next to facility food. Employees shall utilize designated areas to eat and drink so that facility food and equipment cannot become contaminated. Utilize designated area.
4-601.11 (A); Priority Foundation; The manual can opener blade was heavily soiled with old food residue including dried tomato sauce. A meat slicer used the day before to cut ham still had food residue on it. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- slicer and can opener were cleaned during inspection.
1.5
23.
3-501.17; Priority Foundation; Clams on the cookline opened from a can two days ago had no date. Sliced meats, lasagna and boiled eggs in the walk-in were observed with no date. TCS foods prepared in the facility and held longer than 24 hours shall be date marked. The day of preparation shall count as day 1. TCS foods shall not be kept longer than 7 days. Full points assessed for repeat violation. CDI- dates added to foods.
3.0
39.
3-305.11; Core; Observed water dripping from near the fans in the walk-in cooler. Water was collecting on a plastic tray and splattering onto produce nearby. Boxes of food product were observed stored on the freezer floor. Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Repair leak and move boxes off the floor.
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
5-205.11; Priority Foundation; The handwashing sink near salad prep had a cloth, a sponge and two dirty spoons in it. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed and PIC reminded of exclusive use of handwashing sinks.
1.0
23.
3-501.17; Priority Foundation; Cooked beef, mushrooms, sausage and lasagna in the walk-in were observed with no date. TCS foods that are held longer than 24 hours shall be date marked with the day of preparation counting as day 1 and discarded after 7 days. CDI- dates added.
1.5
24.
3-501.19; Priority Foundation; Pizza observed being held on time. Time stamps observed on cooked pizza. Facility could not produce a time holding form. When TCS food is held on time instead of temperature control, written procedures shall be prepared in advance, maintained in the food establishment and made available upon request. CDI- provided TPHC form. No points taken today.
0.0
28.
7-201.11; Priority; A spray bottle of sanitizer was observed hanging directly above a bowl of flour near the fryer. Poisonous or toxic chemicals shall be stored away from food. CDI- bottle removed.
1.0
48.
4-501.14; Core; Old food residue observed caked onto the top and sides of the warewashing machine. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Metal wire shelving in the kitchen under the microwave has dust accumulation. Reach-in unit door handles have residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently. Facility has improved cleaning since last inspection.
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
4-602.11; Core; The ice machine by the salad prep counter was observed to have black residue build-up on the inside panel. In equipment such as ice bins, cleaning shall be done at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency.
1.5
42.
3-302.15; Core; Observed an employee cutting a cucumber with the plastic wrap still on it. Tomatoes in the prep area did not appear to have been washed. Some tomato scraps were present, indicating prep was underway. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Always wash produce and remove plastic wrapping and stickers before cutting. Educated employee on washing produce. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Metal wire shelving in the kitchen has dust and residue. Shelving in the walk-in is soiled with residues. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Observed an employee beverage on the salad prep counter in a single-use coffee cup. Employee's shall use designated areas to store food and drink where it cannot contaminate facility food, clean equipment, utensils and single-service articles. Do not drink over prep areas. CDI- drink removed.
3-501.16 (A)(2) and (B); Priority; Sausage and cut tomato at the pizza prep area were observed over 41F. TCS foods shall be maintained at 41F or below in cold storage. CDI- foods moved to walk-in to cool down. Sausage and tomato were prepped about 2 hours prior to inspection. Ambient air in unit was measured between 48-50F. PIC to ensure unit is operating properly and not keep TCS foods in this unit until temperature control is maintained.
1.5
43.
3-304.12; Core; A plastic cup without a handle was observed in the bin of salt. In-use utensils stored in food or ingredients that are not potentially hazardous shall be stored with their handles above the top of the food within containers that can be closed such as a bin of salt. Use proper scoop with a handle. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; The walk-in fan cover has black residue and dust build-up. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point deducted for repeat violation.
2-501.11; Priority Foundation; Facility does not have a clean-up plan for vomiting or diarrheal events as required with the new food code. CDI-Information emailed to manager.
0.0
16.
4-501.114; Priority; Chlorine bleach at warewashing machine was not present in the wash water due to the bottle being nearly empty. Dishes were not being sanitized properly as a result. At least 50ppm chlorine residual should be measured with testing strips. CDI- New bottle of hypochlorite was added and chlorine was measured in the appropriate range.
1.5
28.
7-201.11; Priority; Spray bottle of sanitizer observed stored next to cooking supplies, bowl of flour and equipment. Toxic chemicals shall be stored where they cannot contaminate food, equipment, linens, utensils or single service articles. CDI- bottle moved to a suitable location.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles of sanitizer observed without labels. Poisonous or toxic chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottles labeled correctly.
1.0
41.
3-304.14; Core; Wet wiping cloth observed on counter near cook line. Cloths in use for wiping counters and equipment shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. Cloth moved to sanitizer bucket.
0.5
49.
4-601.11(B) and (C); Core; Dusty shelving in dry storage area, and on shelf under the warewashing area. Some dust on and around the fan cover in walk-in. Gaskets of refrigeration equipment have food debris in them. The non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. increase cleaning frequency.
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 Inspection led by Matthew Saliba, 919-500-6269
*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.
*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.
*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.
*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.
*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.
*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.
*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.
*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.
Be sure to put the items from todays delivery away. Stack all boxes of food on shelving. All the packages of pizza boxes must be brought inside and stacked up off the floor on shelving or on a rack at least 6 inches above the floor.
You may need an outside storage building for dry goods and chemical storage so you can add another refrigerator or freezer inside or maybe you need bigger walk in refrigerator & freezer.
