6-301.12; Priority Foundation; Paper towels were missing at the handwashing sink beside the prep cooler. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a heated-air hand drying device; or other approved hand drying method. CDI - New paper towels added to this sink.
0.0
20.
3-501.14; Priority; Recently prepared, sliced cantaloupe was not achieving an adequate cooling rate in the refrigerator. TCS (time/temp control for safety) food shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI - Spoke to PIC about better cooling methods and opened container to allow for better cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods that were not actively cooling in various coolers were holding above 41F, see table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods that were not actively cooling were voluntarily discarded by PIC.
3.0
33.
3-501.15; Priority Foundation; Recently prepared, sliced tomatoes and cut melons were cooling in deep, tightly sealed containers and prepared sandwiches were tightly packed in the refrigerator in a way that did not allow for adequate air flow in the refrigerator. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller, thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Cooling foods removed from refrigerators, placed on baking trays, and moved to basement freezers for rapid cooling.
0.5
33.
4-301.11; Priority Foundation; The amount of TCS sandwiches being prepared and placed in the kitchen refrigerators is exceeding the capacity of available kitchen coolers, leading to out-of-temperature foods and inadequate cooling rates. Equipment for cooling and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified under the NC Food Code. CDI - Foods removed from kitchen coolers and moved to basement coolers to allow for better air flow and cold holding. Do not overfill kitchen refrigerators.
0.0
44.
4-903.11(A), (B) and (D); Core; A couple bags of clean towels were on the floor of the basement storage area. Cleaned equipment and utensils, laundered linens, and single-service/single-use articles shall be stored: In a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move bags of clean towels off the floor.
0.5
47.
4-202.16; Core; The basement prep cooler has manufacturer stickers on the stainless-steel surfaces, making it not easily cleanable. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove sticker from this cooler and maintain clean.
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.
2-501.11; Priority Foundation; Bodily fluid cleanup procedures were unable to be located 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 - Procedures were printed by PIC for future reference.
0.5
10.
5-205.11; Priority Foundation; The handwashing sink behind one of the registers was blocked by a bucket of sanitizer and a cart with pastries. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Items removed to allow access.
0.0
16.
4-501.114; Priority; When tested during the inspection, the concentration of the chlorine sanitizing solution in the dishwasher was less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm. CDI - Compartment in 3-compartment sink was filled with sanitizer mixture to sanitize dishes, do not use dish machine until it is serviced.
1.5
16.
4-601.11 (A); Priority Foundation; Observed some residue on the back of the deli slicer blade, the equipment had not been used recently. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Deli slicer was taken apart and staff begun cleaning the equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a carton of liquid eggs in kitchen refrigerator and a carton of liquid eggs whites in the basement refrigerator holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.
3.0
44.
4-903.11(A), (B) and (D); Core; Observed some metal food containers stacked together while wet. Cleaned equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.0
45.
4-903.11(A) and (C); Core; Boxes of to-go containers were stored on the floor in basement storage. Single-service and single-use articles shall be stored: At least 6 inches above the floor; In a clean, dry location; Where they are not exposed to splash, dust, or other contamination. CDI - Boxes were moved off the floor.
1.0
47.
4-202.16; Core; The lift-top cooler in basement storage has manufacturer sticker on stainless steel surfaces, creating ridges and a surface that is not easily cleanable. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove sticker from this cooler and maintain clean.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; Raw shell eggs were stored above cooked, ready-to-eat foods in a basement refrigerator. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat foods. This shall be accomplished by arranging each type of food in equipment so that cross contamination is prevented. CDI - Foods rearranged in the refrigerator.
1.5
16.
4-501.114; Priority; The chlorine sanitizer concentration was tested to be less than 50ppm in the dishwasher. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm. CDI - EcoLab technician called and repairs scheduled, sanitizing shall be done in the 3-compartment sink.
1.5
20.
3-501.14; Priority; Due to inadequate cooling methods, cooling turkey wraps were unable to reach an adequate cooling rate. TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI - Foods were removed from the deep container and placed on a baking tray to allow for faster cooling.
1.5
21.
3-501.16(A)(1); Priority; A container of cooked burgers on the stove were holding at less than 135F. TCS food in hot holding shall be maintained at 135F or above. CDI - Burgers reheated to adequate temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods above 45F were voluntarily discarded by PIC and other foods moved to freezer for cooling. REHS recommends having refrigerators adjusted to ensure the foods stay cold during busy periods.
1.5
28.
7-202.12; Priority; The sanitizer liquid in the wiping cloth buckets was measured to be at too high of a concentration. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling. CDI - Sanitizing liquid discarded and sanitizer must be diluted to safe concentrations.
1.0
33.
3-501.15; Priority Foundation; Cooling turkey wraps were stored in a deep container and tightly wrapped in plastic. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; Using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Foods moved to baking trays to allow for better cooling.
0.0
45.
4-903.11(A) and (C); Core; In the basement, boxes of to-go containers and plastic cups were stored on the floor. Single-service and single-use articles shall be stored: At least 6 inches above the floor; In a clean, dry location; Where they are not exposed to splash, dust, or other contamination. CDI - Boxed moved from the floor onto shelving.
0.5
47.
4-205.10; Core; The new refrigerator placed beside the stove is not sanitation listed or approved and is only for household use. Food equipment shall be certified or classified for sanitation by an ANSI-accredited certification program. Remove household refrigerator and replace with a refrigerator that is approved for sanitation. UL equipment should have the sanitation attribute on the equipment label.
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; Observed a sanitizer bucket and a cleaning brush stored in the handwashing sink basin near the bakery area. A handwashing sink may not be used for purposes other than handwashing. CDI - Sanitizer bucket container removed from sink basin.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Some foods voluntarily discarded by PIC, other foods moved to other coolers for better cooling.
1.5
24.
3-501.19; Priority Foundation; Observed flatbread pizzas and precooked hamburgers removed from coolers, PIC stated that they were under time holding, without written procedures or time labels. If time without temperature control is used as the public health control for a working supply of TCS food that is held for display and service: Written procedures shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request. CDI - Time holding for these items were immediately stopped and returned to coolers. This establishment may not continue time holding until written procedures are prepared and compliance is maintained.
1.5
28.
7-202.12; Priority; When tested during the inspection, the concentration of the sink and surface sanitizing liquid was too high. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling. CDI - Drained some of the liquid and diluted with water to reach safe concentrations for food-contact surfaces. Have EcoLab come out to adjust distributor of sanitizing liquid.
1.0
33.
4-301.11; Priority Foundation; Refrigerator next to oven and grill does not appear to be holding TCS foods at adequate cold holding temperatures, air temperature read 36F while foods inside range from 48-50F. Equipment for cooling/heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures as specified in the Food Code. Items moved to other coolers on ground and basement levels. Have refrigerator repaired or adjusted. Follow-up by 11/10/2022.
0.5
45.
4-903.11(A) and (C); Core; Observed boxes of single-use to go containers and cups stored on the floor in basement storage area. Single-service and single-use articles shall be stored: At least 6 inches above the floor; In a clean, dry location; Where they are not exposed to splash, dust, or other contamination. Move boxes off the floor for storage.
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 Follow-Up: 11/10/2022
2-103.11 (O); Priority Foundation; At the time of the inspection EHS could not verify the employee health policy of the establishment. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Emailed PIC and owner employee reporting agreement. Have employees read and sign these documents and keep on-hand for verification by the EHS.
1.0
5.
2-501.11; Priority Foundation; Establishment did not have any written procedures on the cleanup of 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 Food Code requirement and emailed guidance to have for future inspections.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods, that were not actively cooling, in cold holding were 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 foods above 45F, ice was added to ice bath to allow for better cold holding, and foods were better arranged in containers for heat transfer.
1.5
28.
7-201.11; Priority; Spray bottles of chemicals were placed on a storage rack with glassware in the bar area. Poisonous/toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service and single-use articles by separation by spacing or partitioning; and locating the poisonous/toxic materials in an area not above these items. CDI - Relocated chemicals to a different location.
1.0
General Comments
No PIC signature due to COVID-19 precautions. A hand sink was changed to be used as a prep sink, a hand sink may not be removed/changed to a different use without approval. 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
