3-501.16 (A)(2) and (B); Priority; Cut romaine (2 containers), chicken, and spinach holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Foods moved to cool rapidly in the walk-in cooler.
1.5
23.
3-501.18; Priority; Whole milk and oat milk opened on 7/24/2024. Current date: 8/5/2024. Both items exceeding the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall be date marked once opened, removed from original packaging or prepared, and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day maximum hold. CDI - Foods voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
51.
5-205.15; Core; Water is dripping/leaking from the handwashing sink's piping. A plumbing system shall be maintained in good repair.
0.0
General Comments
The handle on the far-right side of the sauce cooler is missing. Replace handle.
3-501.16 (A)(2) and (B); Priority; One container of queso holding at 45 F in a prep cooler, noted as prep cooler 2 above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Queso moved to cool in the walk-in cooler.
0.0
23.
3-501.17; Priority Foundation; Various containers of turkey chili, chicken parmesan, and monetary chicken prepared on Saturday not labeled with the prep date. TCS (Time/Temperature Control for Safety) foods 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 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Dates added by PIC.
1.5
47.
4-501.11; Core; The *new* prep cooler closest to the oven is unable to maintain a consistent temperature at 41 F or below. Refer to temperature chart above for specific temperatures and locations within the cooler. Currently, the cooler is limited to mostly non-potentially hazardous foods. Foods stored in the cooler today included sauces (most are pre-packaged), sweet potato fries, pasta, and queso. Equipment shall be maintained in good repair and proper adjustment. Monitor temperatures frequently.
3-501.17; Priority Foundation; Opened cartons of whole milk and oat milk observed with no date mark. Both cartons opened on Saturday according to PIC. Within 24 hours of opening, all milk products (including plant-based milk) shall be date marked with the date they were opened, and they shall be held for 7 days maximum. These are heat-treated pasteurized products. Therefore, they are considered potentially hazardous and require date marking. CDI - Dates added. * These are new items on the menu used to prepare protein iced coffees. *
0.0
47.
4-501.11; Core; The prep cooler closest to the oven is unable to maintain temperatures at 41 F or below. PIC showed EHS receipts of previous services. Facility is working with corporate on getting a new cooler. Currently, the cooler is limited to mostly non-potentially hazardous foods. Foods stored in cooler today included sauces (most are pre-packaged) and sweet potato fries. All foods stored on ice and held at freezing (32 F) or below. Equipment shall be maintained in good repair and proper adjustment. Continue to work with corporate on repair/replacement and continue to keep foods stored in unit on ice and monitor temperatures frequently.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards and walk-in cooler racks soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
6-301.12; Priority Foundation; No paper towels provided at the handwashing sink. Paper towel dispenser not working. Each handwashing sink shall be provided with individual, disposable towels that supplies the user with a clean towel. CDI - A new roll of paper towels provided. Work order placed for towel dispenser.
0.0
16.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
19.
3-403.11; Priority; Pulled pork and queso reheating in the steam well. Facility is currently using 'Nemco food warmer'. According to specifications: The warmer is intended to hold containers of previously cooked, hot food at the proper temperature. This steam well is not designed to reheat food. CDI - Pork and queso (prepared within the past 2 hours or less) moved to the stovetop to re-heat to 165 F+.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including three containers of queso, cut romaine, custard, and milk. Refer to temperature chart above. TCS foods shall maintain 41 F or below. Foods holding 42-45 F moved to cool in the walk-in cooler. Foods holding above 45 F voluntarily discarded. The prep cooler closest to the oven maintaining 47 F ambient (bottom portion). VR - Work order placed for prep cooler. EHS will return to ensure cooler maintains 41 F.
1.5
43.
3-304.12; Core; In-use utensils stored in water maintaining 112 F. If stored in water, the water shall maintain 135 F or above. Water dumped and utensils moved to be cleaned.
4-601.11 (A); Priority Foundation; A knife stored as clean on a magnetic rack soiled with what appeared to be residue from a scrubber. Can opener blade soiled with debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Knife re-cleaned. Can opener to be re-cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of chicken reading 45 F in a prep cooler. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Chicken moved to cool in the walk-in cooler.
0.0
56.
6-501.110; Core; Employee phone stored above a prep surface and next to clean dishes. Lockers or other suitable facilities shall be used for storing personal employee items such as phones.
3-501.18; Priority; A container of Canadian bacon (opened 12/5) and mashed potatoes (opened 12/6) held past 7 days. TCS (Time/Temperature Control for Safety) foods shall be date marked once removed from original packaging or prepared, and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day maximum hold. CDI - Foods voluntarily discarded.
2-301.14; Priority; Employee observed handling trays of raw shrimp, touching the raw shrimp with their gloved hands and subsequently touching cooked shrimp with their gloved hands. The hands shall be washed and gloves shall be changed when switching between working with raw food and ready-to-eat or cooked food. CDI - EHS educated PIC. PIC spoke with employees on when to properly wash the hands.
2.0
15.
3-302.11; Priority; A container of raw bison stored next to RTE (ready-to-eat) cucumbers, black bean burgers and diced red onion. Food shall be protected from cross contamination by storing raw foods below and separate from ready-to-eat and cooked foods. CDI - Food spaced apart.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple scoops, measuring cups, a couple knives, a bowl, and the dicer stored as clean soiled with food debris. Additionally, the sprayer nozzle at the 3 compartment sink soiled with black accumulation. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved to the 3 compartment sink for more thorough cleaning. Sprayer nozzle cleaned.
1.5
43.
3-304.12; Core; Utensils stored in water maintaining 128 F. If stored in water, the water shall maintain 135 F or above. Dial on hot hold unit adjusted up.
2-501.11; Priority Foundation; No procedures for vomit & diarrhea cleanup provided. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - EHS reviewed procedures with PIC. Please print provided documents & keep onsite, or obtain a body fluid cleanup kit.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Two containers of salmon reading above 41 F in different units. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Salmon moved to cool in the walk in cooler.
1.5
23.
3-501.17; Priority; A container of pre-cooked chicken opened yesterday observed with no date mark. Within 24 hours of opening/preparing: TCS foods shall be date marked on their prep/open date, and they shall be held for no longer than 7 days. Prep/open date + 6 days = 7 days maximum. Date marking on items in the walk in cooler has improved. Continue to date mark shelving where products are placed. CDI - Date added to container of chicken.
0.0
28.
7-201.11; Priority; Multiple boxes of single-use gloves stored next to a sanitizer bucket. Poisonous or toxic materials shall be stored so that they do not contaminate: food, single-use articles and clean linens. CDI - PIC to re-locate boxes of single-use gloves.
0.0
General Comments
**Repair leak under handwashing sink.** No signature required due to COVID-19.
3-302.11; Priority; Two containers of raw bison stored directly next to ready-to-eat foods such as fries and cooked chicken in a prep top cooler. Raw shell eggs stored next to chocolate bars in a prep bottom cooler. Food shall be protected from cross contamination by storing raw foods below and separate from ready-to-eat and cooked foods. CDI - Raw bison moved to another prep unit below ready-to-eat foods. Raw shell eggs moved.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of pre-cooked chicken reading 42-45 F in a prep cooler. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Chicken moved to cool in the walk in cooler.
0.0
23.
3-501.18; Priority; Food containers that are prepared for consumers and picked up are labeled 'EXP 7/22'. This is the freezer expiration date. Additionally, facility is not date marking shelving where products are placed. The freezer expiration date may be misleading to some consumers as the prep date/freeze date isn't clearly or easily identified. Ready-to-eat, time/temperature control for safety (TCS) foods 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 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- Provided education. Facility agrees to find a better way to date mark these items so that consumers are aware of the shelf life and so that there's no false impression of the food being safe to consume past its shelf life.
0.0
45.
4-903.11(A) and (C); Core; Various single-use trays and cups stored with the food contact surface facing upwards. Store inverted to prevent contamination.
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. No signature required due to COVID-19.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
15.
3-302.11; Priority; A container of uncovered raw bison stored directly next to ready-to-eat foods such as fries and cooked chicken in a prep top cooler. Food shall be protected from cross contamination by storing raw foods separate from ready-to-eat or cooked foods. CDI - Lid placed on container of bison.
0.0
16.
4-601.11 (A); Priority Foundation; Dicer stored as clean soiled with dried on food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Dicer moved to be cleaned.
0.0
33.
3-501.15; Priority Foundation; Cooked sweet potato cooling in a prep top cooler. Refer to temperature chart above. Foods shall be cooled using rapid cooling equipment (walk in cooler/freezer). Prep units are designed to keep foods cold, not to cool. CDI - Sweet potato moved to the walk in cooler to cool.
0.5
53.
5-501.17; Core; No covered receptacle provided in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Obtain a lid (for the current trash can) or a new trash can with a lid.
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. No signature required due to COVID-19.
*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* 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. Inspection led by Greta Welch
*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: 10/05/2018
