3-501.16 (A)(2) and (B); Priority; A container of sliced cheese in the grill prep cooling was holding at a range of 43-44F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Sliced cheese was moved to walk-in cooler for cooling. Large improvement from previous inspections, full points not taken.
1.5
55.
6-501.12; Core; Observed dust buildup on the ceiling vent of the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling vent to ensure dust buildup does not become environment contamination to foods.
0.5
General Comments
If there are 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; The container of sliced tomatoes on the prep line cooler were holding at a range above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded tomatoes above 45F, other tomatoes moved into the walk-in freezer for cooling. REHS strongly recommends using time control for the sliced tomatoes on the prep line cooler. Emailed manager time control procedures.
3.0
33.
3-501.15; Priority Foundation; Sliced tomatoes were cooling in a deep container while in the walk-in cooler, potentially leading to out-of-temperature tomatoes on the line. Cooling shall be accomplished by using one or more of the following methods: Placing the food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; adding ice as an ingredient; or other effective methods. CDI - Tomatoes separated into smaller portions for better cooling.
0.5
55.
6-501.12; Core; Observed debris buildup on the floor of the walk-in freezer, and throughout at the front prep line. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors more frequently.
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; Containers of shredded lettuce in the makeline and 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. CDI - PIC voluntarily discarded out-of-temperature lettuce.
3.0
33.
3-501.15; Core; When speaking to PIC about cooling practices of the lettuce, the method of cooling the cut lettuce appears to have led to the out-of-temperature foods by keeping the lids on the containers after prep. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through container walls; and loosely covered/uncovered, if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Lift lids on lettuce after prep while in the walk-in cooler, or place lettuce in freezer for a short period of time to assist with cooling.
0.5
39.
3-305.11; Core; Observed ice drip buildup on a couple open boxes of food in the freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Remove boxes from source of ice drip, REHS recommends investigating the source of ice drip.
0.0
49.
4-601.11(B) and (C); Core; Equipment and cabinets throughout the establishment is in need of cleaning. 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.
1.0
53.
5-501.17; Core; The trash can in the women's bathroom does not have a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add lid/cover to trashcan.
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; Some TCS foods in the sandwich makeline cooler and the prep cooler beside the deli slider were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F and others were moved to walk-in cooler for cooling. Buildup of ice in the prep cooler appears to be causing temperature issues, do not store foods in this cooler until issues are addressed.
1.5
28.
7-102.11; Priority Foundation; A chemical spray bottle was not labeled. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Label added to spray bottle.
1.0
43.
3-304.12; Core; Spatula was stored in tuna salad container had handle touching surface of the food. During pauses in food prep or dispensing, food prep and dispensing utensils shall be stored: in the food with their handles above the top of the food and the containers. Remove utensil.
0.5
47.
4-502.11(A) and (C); Core; The ambient air temperature display on the deli case is not displaying the correct temperature. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Have air thermometer in the deli case repaired to display correct temperature. Use metal stem thermometer to monitor food temperatures in this equipment.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup in the lower storage section of the deli case and dust buildup on the fire suppression system above the griddle. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.11; Priority Foundation; No soap available at handsink across from walk-in cooler. Each handwashing sink shall be provided with a supply of soap. CDI - soap dispenser refilled.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes (cut yesterday) holding above 41F at make line. Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - tomatoes moved to walk-in cooler to cool. Make line is holding other products at 41F and below.
0.0
28.
7-102.11; Priority Foundation; Several spray bottles of chemicals not labeled. Containers of toxic materials shall be labeled with the common name of the material. CDI - bottles labeled.
1.0
33.
3-501.15; Priority Foundation; Cut tomatoes cooling in deep, tightly sealed containers. Cooling shall be accomplished by arranging foods in shallow containers, thinner portions, and in containers that are loosely covered or uncovered if protected from overhead contamination. CDI - tomatoes rearranged to properly cool.
0.5
43.
3-304.12; Core; Spatula stored in tuna with handle below surface of food. Tongs stored in steak container with handle touching the food. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of equipment throughout, particularly bottom portion of deli case, shelving units to the right of the grill, front side of oven, etc. 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
55.
6-501.12; Core; Wall above wrap station to the right of the grill is dusty. Physical facilities shall be cleaned as often as necessary to keep them clean. Ensure this area and all physical facilities are maintained clean.
0.0
56.
6-501.110; Core; Employee personal items stored on top of and mixed in with bottled soda and chips. Lockers or other suitable facilities shall be used for storage of employee possessions. Designate an area for employees to store their belongings.
0.5
General Comments
NOTE: All transitional permit conditions have been met, except for items #2, #3, and #22. Transitional permit expires 5/14/2023.
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
