2-301.12; Priority; Employee observed only rinsing off hands and drying them prior to donning new gloves. Food employees shall follow the correct washing procedures by applying soap, rub together vigorously for 10/15 seconds, rinse under running water and then dry. CDI: Employee rewashed hands.
0.0
16.
4-703.11; Priority; Chlorine dish machine 0ppm and Quat at 3 comp 100ppm. Chlorine sanitizer shall be maintained between 50-100ppm, Quat sanitizer shall be maintained between 200-400ppm. CDI: PIC contacted maintenance and put correct Quat sanitizer in 3 comp.
1.5
20.
3-501.14; Priority; Collards inside walk in cooling from previous day (not used today) 49F. TCS foods shall be cooled from 135-70 within 2 hrs and 70-41F within 4 hrs. CDI: Collards discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods throughout all kitchen equipment over 41F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. PIC stated establishment lost power Monday so all food items were prepped yesterday afternoon or this morning. Ambient temps inside reach in unit was reading high. CDI: Items not over 50F were placed on ice or moved to walk in. Repeat.
3.0
33.
3-501.15; Priority Foundation; Items cooling are being cooled in deep tight containers, over stacked and cooling inside reach in unit that is not holding temp. Cooling shall be accomplished by following one or more cooling methods: shallow pans, smaller portions, using rapid cooling equipment, etc. CDI: Items over 50F discarded.
0.5
41.
3-304.14; Core; Quat sanitizer in the buckets throughout the kitchen were testing at 100ppm. A quaternary ammonium solution shall be at a concentration between 200-400ppm. Repeat.
3-302.11; Priority; Raw hamburger patties observed being stored above ready-to eat foods in the low boy cooler. Food shall be protected from cross contamination by separating raw animal foods away from ready-to-eat foods. CDI- food rearranged.
0.0
19.
3-403.11; Priority; Creamed kale and tomato soup reheating since 7:30am was holding between 92-106F upon my arrival at 9:45am. TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds and shall not exceed 2 hours. CDI- education given and food rapidly reheated to 165F. *Food will be immediately discarded on the next inspection if reheating process is not done properly.
1.5
23.
3-501.18; Priority; [Repeat] Pork stock (1/5), veg. stock (1/14) and a container of potato salad (1/15) were observed being held past the 7 day shelf life. Temperature controlled for safety foods shall be discarded after 7 days of preparation, with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
1.5
33.
3-501.15; Priority Foundation; Sweet potatoes, beets, sliced ham, and turkey were holding between 44-47F in the cooler drawers. Cooling shall be accomplished by using rapid cooling equipment, using containers that facilitate heat transfer or other effective methods. Food items were moved to the walk-in cooler to cool rapidly.
0.5
41.
3-304.14; Core; sanitizer in the buckets throughout the kitchen were testing at 100ppm. A quaternary ammonium solution shall be at a concentration between 200-400ppm.
2-301.14; Priority; Food employee observed dropping a spatula on the floor, picking it up with gloved hands to take to the dish area but, did not hand wash before handling clean items and food. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- education given on when to wash hands and employee washed hands.
2.0
16.
4-601.11 (A); Priority Foundation; Quite a few metal pans and scoops stored as clean had food debris present inside of them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were sent back to be washed.
1.5
21.
3-501.16(A)(1) ; Priority; Ham and cheese croissants sitting on the bakery rack upfront was holding at 70F. Except during preparation, cooking, or cooling or when TPHC is used TCS foods shall be maintained at 135F or above. CDI- croissants were baked around 6:30am and PIC opted to voluntarily discard at the 4 hour mark. It was discussed that TPHC will be used in the future for this food item.
0.0
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Roasted carrots in both the flip top cooler and cooler drawers were holding between 43-45F. Roasted sweet potatoes were 43F in the flip top cooler. Sliced ham and turkey were holding between 45-46F in the cooler drawers. Tomato soup in the walk-in cooler was 44-45F. Heavy cream in the 2-door cooler in the coffee station was 45F. TCS foods being held cold shall be maintained at 41F or less. CDI- All food items were moved to larger units of refrigeration to cool rapidly.
1.5
23.
3-501.18; Priority; [Repeat] Creamed Kale (11/6), three containers of tomato aioli (11/8), two containers of sausage gravy (11/6), six or more containers of chow chow (11/7), six or more containers of "pickled" cabbage (10/14) all being held past 7 day shelf life. Temperature controlled for safety foods shall be discarded after 7 days of preparation, with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
1.5
23.
3-501.17; Priority Foundation; Several containers of sausage gravy made on Saturday did not have dates on them in the walk-in cooler. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates were added.
0.0
40.
2-402.11; Core; Food employee observed handling food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
4-901.11; Core; Observed wet stacking of food containers on wire shelving near warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry food containers before stacking together.
0.5
45.
4-903.11(A) and (C); Core; Coffee filters observed being stored uncovered. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
0.0
49.
4-601.11(B) and (C); Core; [Repeat] The shelving in the walk-in cooler, bakery area and clean dish storage are in need of cleaning. The small fan next to the make line is in need of cleaning as well. 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
54.
5-501.114; Core; The drain plug is missing from the dumpster outside. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.12; Core; The ceiling vents in the kitchen are dusty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-305.11; Core; Employee cellphone and speakers observed around the kitchen stored with clean dishes and food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
4-501.114; Priority; The low temp dishwasher registered 0 ppm of chlorine. A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer's) guidelines (50-200 ppm) when used as a sanitizing solution. Facility will use the 3 comp sink to sanitize all utensils. Verification Required: EHS will return by Friday, April 14, 2023 to verify the dish machine has been fixed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled eggs sitting in the flip top were holding between 45-46F. Romesco sauce in the flip top was 43F. Braised cabbage was 45F, squash/zucchini mixture was 46, raw shelled eggs was 46F all being stored in the cooler drawers. PIC stated that the cooler had just started a defrost cycle. TCS foods being held cold shall be maintained at 41F or less. CDI- food items were cooled down.
1.5
23.
3-501.18; Priority; Chow chow aioli was found dated from (3/8 and 4/1), four or more containers of pepper jelly and strawberry jam found in the walk-in cooler and flip top cooler was found dated (3/3) and (3/31). A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- chow chow aioli was voluntarily discarded by PIC. With the sugar content of both the jellies and jams being made it most likely is safe to consume but, please reach out to a private lab to determine the water activity and acidity of these products. Once results are in please email me (kendra.wiggins@wake.gov) to determine if date marking will no longer be required of these food items.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the walk-in cooler and clean dish storage are in need of cleaning. The large kitchen fan is heavily coated in dust and in need of cleaning. The small fan at one of the prep sinks is in need of cleaning as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
2-401.11; Core; Employee drink stored on box/container of cooking oil. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of food, cleaned equipment, utensils, and linens; and unwrapped single-service/use articles. Store closed beverage containers on low shelving.
0.0
15.
3-302.11; Unpackaged raw chicken stored above cheese balls in a standing freezer. Food shall be protected from contamination by arranging each type of food in equipment so that cross contamination with one type with another is prevented. CDI - cheeseballs discarded, pic stated they were a previous testing product and were no longer going to be used.
0.0
16.
4-601.11 (A); Priority Foundation; Clear containers stored as clean had sticker residue on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Ensure food contact surfaces do not have sticker residue or contact sticker residue.
1.5
24.
3-501.19; Milk sitting at self-serve station does not have time stamps. Ham and cheese pastries do not have time stamps or time as a public health control documentation. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. Facility currently has no physical method of tracking TPHC items, PIC states items are discarded at set time intervals by looking at the clock. Either add time sticker stamps, log keeping book, or another appropriate tracking method. Add any TCS pastries to the TPHC form as well.
1.5
43.
3-304.12; Core; Tongs at the grill station are hanging on the oven handle at waist level. Items are prone to contamination by shirts and pants. Food dispensing/preparation utensils shall be stored in a clean and protected location. Do not store food dispensing items such as tongs on oven handles.
0.0
47.
4-501.11; Core; One of the light bulbs at the hood vent is not working. Equipment shall be maintained in a state of repair and condition.
0.0
55.
6-501.12; Core; cleaning of the floors and walls needed underneath the 3-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
4-501.114; Priority; The low temp dishwasher registered 0 ppm of chlorine. A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Facility will use the 3 comp sink to sanitize all utensils.
3.0
16.
4-601.11 (A); Priority Foundation; Squeeze bottles stored as clean still had debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC sent items back for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bread with cooked veggies observed sitting in a display case without temperature control. Since the veggies (squash) are cooked, they become a TCS item and need to be under temperature or time control. PIC educated on TCS foods. Foods removed.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal containers observed stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Do not stack cleaned dishes while they are still wet.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of door gaskets in cold hold units. Cleaning needed of the fan guard in the standing fridge. Cleaning needed of the clean dish shelving units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue, and other debris. Increase the cleaning frequency of these items.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
4-501.114; Priority; The low temp dishwasher registered 0 ppm of chlorine. A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Facility will use the 3 comp sink to sanitize all utensils. The machine was being serviced by the end of the inspection.
1.5
16.
4-601.11 (A); Priority Foundation; A few metal pans stored as clean had dried food debris in them. A few deli containers stored as clean and stacked together had stickers on the outside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
0.0
44.
4-903.11(A), (B) and (D); Core; A few cleaned utensils were found stacked together while still wet. Crates holding cleaned deli containers have a buildup of residue and debris. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these crates and allow dishes to air dry before stacking them.
0.5
48.
4-501.14; Core; Basins of the 3 comp sink have a buildup of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-301.11; Priority; 1.Gloves were not used when assembling a sandwich that was ready-to-eat. 2.When asked if chicken on speed rack was cooling, employee stated that it was and proceeded to touch chicken to verify temperature. Except when washing fruits and vegetables, 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-PIC and employee educated. Sandwiches and grilled chicken fillet were voluntarily discarded and employee washed hands and donned gloves.
2.0
10.
6-301.14; Core; Handwashing sinks in back of house missing signage directing employees to wash hands. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- PIC states that new paper towel dispensers were recently installed and have not yet put signs on them. Signage provided by EHS.
0.0
23.
3-501.17; Priority Foundation; Observed cooked beef that was taken from the freezer to thaw in the walk-in cooler lacking a thaw date. Foods shall be date marked not to exceed a 7 day hold. When food is cooked in facility and then placed in freezer to hold, it requires a date mark label containing prep date, freeze date, and thaw date to ensure food is not being held past 7 days. CDI- PIC was educated on datemarking requirements and how freezing foods affect the disposition date. Cooked beef voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Cooked chicken (67F) on speed rack is cooling, according to employee. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Foods taken to walk-in cooler to cool rapidly.
0.5
39.
3-305.11; Core; 1.Condenser drip in reach-in freezer accumulating on facility's product below. 2.Speed rack in walk-in cooler with potential condensation drip onto exposed food. Food shall be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination. Freezer will be repaired when technicians come for a p.m. check, according to PIC.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of food containers on wire shelving near warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry food containers before stacking together.
0.5
45.
4-903.11(A) and (C); Core; Single-service to-go containers throughout facility with food-contact side exposed. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Store these items inverted if kept out of original package.
0.5
47.
4-501.11; Core; Ice accumulating on condenser unit in reach-in freezer. Equipment shall be maintained in a state of good repair and condition. Repair this unit and do not store any food under drip until unit is serviced.
0.5
49.
4-601.11(B) and (C); Core; 1.Floor/ceiling fans throughout kitchen with dust accumulation. 2.Side of fryer with thick grease accumulation. 3. Rack by dish area with dust and debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
0.5
56.
6-403.11; Core; Unlidded employee drink on top shelf of warewashing area and closed bottled beverage above prep cooler on line. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI- Employee beverages relocated during 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 *Information sent to Andrew@unionspecialbread.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
2-501.11; This facility does not have vomiting and diarrheal procedures in place. Vomiting and diarrheal procedures must be provided. This new requirement was discussed with the person in charge.
0.0
21.
3-501.16(A)(1) ; Priority; Grits, sausage gravy, and cooked greens (see temperature grid) were observed improperly hot holding in the steam well. Hot foods shall be 135 F or hotter. These items were reheated.
3.0
28.
7-201.11; Priority; observed a bottle of sanitizer hanging over food in the baking prep area. Toxic chemicals shall be stored away from food. This bottle was relocated.
0.0
47.
4-501.12; Core; Observed several cutting boards with deep scratching and scoring. Cutting surfaces shall be maintained free of deep scratching and scoring. Resurface or replace these cutting boards.
0.5
49.
4-601.11(B) and (C); Core; The walk in fan and the storage rack by the dish area were observed with accumulated dust and debris. Nonfood contact surfaces of equipment shall be maintained clean.
*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. Follow-Up: 06/29/2020
*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. Follow-Up: 01/24/2020
*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.
