3-501.18; Priority; Observed containers of precooked pulled pork and sliced deli turkey without date marking and a container of spinach pie filling marked with a prep date of 6/07/2024. A TCS, ready-to-eat food shall be discarded if it: exceeds the time and temperature combination specified in the NC Food Code, 7 days from the date of opening the package/container or the date of preparation; or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded foods.
1.5
48.
4-302.13; Priority Foundation; The high-temp dish machine tester could not be found during the inspection. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Test strips were located after the inspection was completed.
0.5
General Comments
Discard unused cutting board stored on the floor to prevent use. If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; A box of raw shell eggs was stored over a box of produce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. CDI - Foods were rearranged in the walk-in cooler.
1.5
39.
3-306.11; Priority; Observed baskets of apples at the front breakfast area without protection. Except for raw fruits and vegetables that are intended for hulling/peeling by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards; display cases; or other effective means. CDI - Apples were removed to be wrapped in plastic for protection.
1.0
47.
4-501.12; Core; The cutting board at the prep cooler is heavily scratched. Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Either replace or resurface this cutting board.
0.5
49.
4-601.11(B) and (C); Core; Observed some food debris and residue buildup inside the lower section of the prep cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of this cooler.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-205.11; Priority Foundation; The handwashing sink in the kitchen was blocked by a rolling table. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Table moved to allow access, breakfast service had recently concluded.
0.0
15.
3-302.11; Priority; Observed an open package of raw bacon stored above ready-to-eat vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. CDI - Raw bacon removed from the walk-in cooler. Note that establishment permit states "ALL FOOD EXCEPT SHELL EGGS ARRIVE READY TO EAT/HEAT IN THE OVEN."
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the prep cooler were holding above 41F. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less, except during preparation, cooking, or cooling, or when time is used as the public health control. CDI - Cooler adjusted to provide cooler temperatures.
1.5
23.
3-501.18; Priority; Containers of prepped chicken and spinach dip did not have date marking, and a bag of precooked pork had a prep day of 1/14 making it over 7 days old. A ready-to-eat TCS food either prepared in the food establishment or from an opened container/package from a processing plant shall be discarded if it: Exceeds the temperature/time combination specified in the FDA Food Code, 7 days at 41F or less with prep day being day 1, except time that the product is frozen; is in a container that does not bear a date or day; or is appropriately marked with a date or day that exceeds a time/temp combination as specified in the FDA Food Code. CDI - PIC voluntarily discarded out-of-date food and correct dates were added to the other containers.
1.5
47.
4-501.12; Core; Cutting surface of the prep cooler is heavily scratched. Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Either resurface or replace cutting area, PIC has stated that food employees use other cutting boards for food prep.
0.5
47.
4-205.10; Core; Air fryer in the kitchen is not approved for commercial use, no approved commercial equipment certification. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program, except for toasters, mixers, microwave ovens, water heaters, and hoods. Remove air fryer or replace with an approved alternative.
0.0
48.
4-302.13; Priority Foundation; The establishment has a high-temperature dish machine but does not have a thermal testing device. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire thermal test strips or a high-temp dishwasher tester. Follow-up by 2/03/2023.
0.5
General Comments
Currently there is no consumer advisory, PIC stated that eggs are fully cooked for sandwiches. If cooked-to-order eggs are offered again, add consumer advisory to menu. If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 02/03/2023
2-501.11; Priority Foundation; Unable to locate written guidance for cleaning bodily fluids during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed PIC written instructions for cleaning bodily fluids. Have available for future inspections.
0.5
16.
4-601.11 (A); Priority Foundation; Observed a few greasy spoons stored with clean utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Spoons removed for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved to walk-in cooler to reach adequate temperatures.
1.5
23.
3-501.18; Priority; A container of cooked chicken was date marked and past 7 days of the prep date. A food shall be discarded if it: Exceeds the temp and time combination, 7 days at 41F, except time that the product is frozen; Is in a container or package that does not bear a date or day; or Is appropriately marked with a date or day that exceeds the temp and time combination as specified in the Food Code. CDI - PIC voluntarily discarded out-of-date food.
1.5
47.
4-501.12; Core; The cutting board at the prep cooler is heavily scratched. Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Either resurface or replace cutting board.
0.0
48.
4-501.19; Priority Foundation; The 3-compartment sink was only able to reach a water temperature of 106F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. Have water at 3-comp sink adjusted. Follow-up by 8/26/2022.
0.5
49.
4-601.11(B) and (C); Core; Observed residue buildup on the exterior of the prep cooler, and food debris buildup in the interior of the freezers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these pieces of equipment.
0.0
General Comments
Make sure most recent sanitation score card is posted. 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 Follow-Up: 08/26/2022
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning up bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new requirement and emailed documentation to have for next inspection.
0.0
10.
6-301.12; Priority Foundation; Hand towels are missing from handwashing sinks in kitchen and food storage area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air drying device; or a hand drying device that employees an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI - Hand towels supplied to hand sinks.
1.0
10.
6-301.11; Priority Foundation; Hand soap missing and handwashing sink in kitchen. Each handwashing sink or group of 2 adjacent handwashing sink shall be provided with a supply or hand cleaning liquid, powder, or bar soap. CDI - Replaced missing soap.
0.0
23.
3-501.18; Priority; Container of cooked chicken missing date marking and open package of sliced deli meat over 7 days old. A food shall be discarded if it: Exceeds the temp and time combination, 7 days at 41F, except time that the product is frozen; Is in a container or package that does not bear a date or day; or Is appropriately marked with a date or day that exceeds the temp and time combination as specified. CDI - PIC voluntarily discarded foods, all ready-to-eat TCS foods should be date marked.
1.5
42.
3-302.15; Core; Apples with stickers on skin were placed in grab and go breakfast area for guest consumption. 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. Remove stickers when washing fruits.
0.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine, PIC does not have a way of testing utensil surface temperature. 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 was educated on new requirement. Acquire thermal test strips or high-temp dishwasher tester before next inspection.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 07/12/2021
*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. Follow-Up: 03/15/2018
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.
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.
