6-301.11; Priority Foundation; Observed no available soap in dispenser at handwashing sink next to cook line. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection.
0.0
13.
3-101.11; Priority; Observed spoiled bags of salad and a box of lettuce in reach-in fridge. Food shall be safe, unadulterated and honestly presented. CDI-Foods were discarded during inspection.
1.0
16.
4-602.11; Core; Observed slight pink residue inside ice chute of ice machine in kitchen. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice chute.
0.0
16.
4-501.114; Priority; Observed quaternary ammonium sanitizer concentration at three compartment sink was 0ppm and sanitizer barrel was empty. Manager stated an order was placed for sanitizer and will be arriving tomorrow. Quaternary ammonium sanitizer concentration shall be 200-400ppm. Verification Required: EHS will return Friday August 16, 2024 to verify quaternary ammonium sanitizer has been obtained.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed milk, cream cheese, and butter in front flip top prep unit with temperatures above 41F(see temperature chart above). Ambient air temperature of unit was 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were discarded and maintenance lowered temperature of unit during inspection.
NOTE:Do not store any TCS foods in this flip top unit until it is maintaining 41F.
1.5
23.
3-501.18; Priority; Observed open packs of turkey and bologna with date of 7/26. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.
1.5
45.
4-903.11(A) and (C); Core; Observed coffee filters uncovered throughout kitchen. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep coffee filters covered when not in use.
0.5
48.
4-501.14; Core; Observed prep sink next to ice machine with black residue build-up. The compartments of sinks shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Increase cleaning of prep sink interior.
0.0
General Comments
Verification Required: EHS will return Friday August 16, 2024 to verify quaternary ammonium sanitizer has been obtained. Follow-Up: 08/16/2024
6-301.12; Priority Foundation; Neither the handwashing sink in the front of the kitchen nor in the beverage bar area had towels available...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device. CDI: Towels provided.
0.0
15.
3-302.11; One raw chicken breast was wrapped on a plate and thawing above covered deli ham & turkey...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Chicken relocated.
0.0
22.
Note: Do not refreeze food that has been left on the counter & is no longer frozen solid
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods, such as liquid egg, shell eggs, yogurt, heavy cream, sausage, and bacon, were sitting on the counters at the beginning of the inspection and some items measured up to 60F. Milk in the flip-top cooler at the beverage bar measured 45F. Milk and creamer inside of insulated carafes for self-service measured up to 58F. A sliced tomato on top of the pan lid in the kitchen flip-top measured 60F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Most product voluntarily discarded. Milk relocated. Carafe contents discarded. Product inside of these carafes must be kept cold or placed on time.
1.5
23.
3-501.18; Priority; Foods in pans had date stickers that were more than days old. Unidentified food with no date and french toast mix with a foul odor and date stamp of 3 weeks found. Deli turkey & ham with a date of 2.22 found in the cooler...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product discarded.
0.0
23.
3-501.17; Priority Foundation; Foods like thawed meatballs & sausage, grilled chicken, cooked peppers, cut tomatoes & melons, and opened milk were not date marked...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Items either dated or discarded.
1.5
36.
4-302.12; Priority Foundation; The only probe thermometers available are the dial-top type with reading dimples half-way up the probe...A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible. VR: REHS will verify by 2024.03.08 that a new thermometer is available.
0.5
36.
4-203.11; Priority Foundation; The thermometer in the kitchen was off by at least 10F...Food thermometers scaled in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI: Thermometer calibrated.
0.0
41.
3-304.14; Core; The bucket of quat sanitizer measured below 150 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Solution discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal bowls stored as clean were stacked together while wet...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Allow utensils to air dry before stacking them.
0.5
45.
4-903.11(A) and (C); Core; Single-service trays on the line were stored with the food-contact surfaces facing up. Two boxes of trays and lids were stored on the floor of the storage room...Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.5
48.
4-302.14; Priority Foundation; The available QT test strips are discolored and can't provide an accurate reading...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: REHS will verify by 2024.03.08 that a new strip is available.
0.0
48.
4-302.13; Priority Foundation; Facility has no dishwasher/utensil temperature testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR: REHS will verify by 2024.03.08 that a device such as dishwasher-safe max-hold thermometer or irreversible temp test strips are available.
Send images of the new thermometers and testing devices through either email address or text message. A visit will be made on March 8th if nothing is received. Follow-Up: 03/10/2024
4-601.11 (A); Priority Foundation; Some of the metal pans stored as clean had food/sticker debris/residue in & on them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
0.0
23.
3-501.18; Priority; Grilled chx breast & cheese sauce was dated for 6.14. Pasta appeared to be dated for June as well but the writing was barely legible...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product discarded.
1.5
36.
4-203.11; Priority Foundation; The thermometers available were inaccurate by 4 and 14 degrees F...Food temperature measuring devices scaled in Fahrenheit shall be accurate to +-2F. VR: PIC is ordering a digital thermometer to replace these. REHS will verify by 2023.07.28.
0.5
43.
3-304.12; Core; A portion cup was stored in cereal as a scoop. A bowl was stored in the cornbread pan inside of a reach-in...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Utensils removed.
0.0
44.
4-903.11(A), (B) and (D); Core; A few metal pans stored as clean were stacked together while wet. The dish drying shelves have light dust buildup...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves and allow utensils to air dry before stacking them.
0.0
45.
4-903.11(A) and (C); Core; Single-service trays on the line were stored with the food-contact surfaces facing up. Coffee filters were stored uncovered on top of the machine...Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.5
49.
4-601.11(B) and (C); Core; The inner and outer surfaces of the coolers are in need of cleaning. The top & sides of the dish machine are in need of cleaning. The smoker and outer surfaces of equipment have food & grease buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
3-501.16 (A)(2) and (B); Priority; Observed butter and cream cheese with temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained 41F or less for cold holding. CDI-Cream cheese and butter were moved to reach-in fridge until fixed.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer (QA) used in facility was greater than 400 ppm in one wiping cloth bucket and in 3rd sanitizing sink of 3-comp sink in kitchen (test strips turned blue)...QA sanitizer used shall not exceed 400 ppm...CDI by providing proper concentration sanitizer.
0.0
45.
4-903.11(A) and (C); Core; Observed boxes of napkins and cups stored directly on the floor in dry storage room. Coffee filters stored uncovered on coffee machine in kitchen. Single service and single use articles shall be stored where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. CDI-Boxes were moved to shelf and filter placed in container.
3-202.15 ; Priority Foundation; Two cans of tomatoes in the dry storage area were badly dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI- Cans removed by PIC for return to supplier. PIC was aware of their condition and had planned to send them back.
0.0
16.
4-501.112; Priority Foundation; How water sanitizing warewashing machine was not reaching the proper sanitizing temperature. Maximum utensil surface temperature was reading 154F. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oC (194oF), or less than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
Have the machine serviced to ensure proper temperature is being achieved. Machine can be used for washing but dishes must be sanitized in three compartment sink until machine is repaired.
1.5
48.
4-302.13; Priority Foundation; Facility does not have an irreversible maximum temperature reading thermometer per the new food code. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- PIC is ordering thermolabels for future use.
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
Inspection lead by Matthew Saliba No recipient signature required due to Covid-19 Follow-Up: 02/04/2022
