4-602.11; Core; Black and pink build-up inside large facility ice machine. Minor residue build-up inside soda machine dispensing nozzles, but improvement has been made from last inspection. Equipment such as beverage dispensing nozzles and ice machines shall be frequently cleaned. Repeat Violation.
1.5
21.
3-501.16(A)(1); Priority; Several pans of portioned meatloaf inside black hot-holding boxes were below 135F. TCS foods shall be maintained hot at 135F or above. CDI: Food taken and reheated to 165F prior to serving.
1.5
38.
6-501.111; Core; A few small flies in kitchen area. Premises shall be maintained free of pests.
0.0
49.
4-601.11(B) and (C); Core; Significant ice build-up inside walk-in freezer on the walls and ceilings. Minor residue inside gaskets of reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Dust build-up on ceiling fan vents, and cleaning needed on walls in 3-compartment sink area. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Black build-up inside both soda station dispensing nozzles. Equipment such as beverage dispensing nozzles shall be frequently cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tall reach-in cooler with am ambient air temp of 46F. One TCS food item inside the cooler (cheese). TCS foods shall be maintained at 41F or below. CDI: Cheese moved, and maintenance called. No points taken, only one TCS food item inside cooler. Please monitor for future temperature fluctuations.
0.0
39.
3-305.11; Core; Several boxes of food stored under ice build-up inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location away from splash, dust, or other contamination. CDI: Freezer is scheduled to be de-iced at the end of the school year.
1.0
49.
4-601.11(B) and (C); Core; Significant ice build-up inside walk-in freezer on the walls and ceilings. Minor residue inside gaskets of reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
General Comments
Please contact EHS Peri Wall to schedule an educational visit by email at peri.wall@wake.gov or by phone at (984) 220-7242
3-501.16(A)(1) ; Priority; Turkey sausage and boiled eggs on hot bar #2 90-120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in a good state of repair. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of hot hold units and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-703.11; Priority; Hot water dish machine in use not sanitizer properly to 160F. Hot water used for sanitizing shall be maintained at correct temp. CDI: 3 comp and 2nd dish machine being used. Repeat.
0.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored clean had food debris and plastic wrap stuck to them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
21.
3-501.16(A)(1) ; Priority; Beef ribs and BBQ hot holding 120-130F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Hummus, quinoa and tomatoes/cucumbers 51-52F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
23.
3-501.17; Priority Foundation; Items inside walk in (see list above) not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in a good state of repair. Repeat.
5-205.11; Priority Foundation; Handsink blocked in dish washing area and salad bar area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Carts moved.
0.0
16.
4-703.11; Priority; Both dish machines not reaching 160F. Hot water used for sanitizing shall be maintained at correct temp. CDI: Maintenance was at establishment working on dish machine prior to REHS departure and utilized single use items. Repeat.
0.0
16.
4-601.11 (A); Priority Foundation; Some metal containers had greasy residue and plastic containers had sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
3.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in a good state of repair. Repeat.
4-703.11; Priority; Dish machine #2 not reaching 160F. Hot water used for sanitizing shall be maintained at correct temp. CDI: Maintenance called prior to REHS departure.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes have improved but some plastic containers stored clean had sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken at asian bar 112F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Reheated to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Spaghetti noodles inside walk in cooked previous day 52F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Discarded. Repeat.
3.0
23.
3-501.18; Priority; Turkey and ham inside refrigerator past 7 day date marking. TCS foods shall be discarded when the date exceeds 7 days. CDI: Items discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in a good state of repair. Repeat.
0.5
48.
4-501.19; Priority Foundation; Employee washing dishes in 107F wash water. Wash water shall be maintained at 110F. CDI: Corrected to 112F.
4-601.11 (A); Priority Foundation; Plastic containers stored clean had sticker residue and another white residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Macaroni Noodles inside walk in cooked previous day 75F. TCS foods shall maintain a cold hold temp of 41F or less. Repeat.
1.5
41.
3-304.14; Core; Wet cloths on prep tables. Store wet cloths in sanitizer buckets when not being used. Repeat.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in a good state of repair. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of 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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. VR-VERIFICATION REQUIRED. REHS will return by January 31, 2020 to verify hot water at staff restrooms corrected to reach at least 100F. Follow-Up: 01/31/2020
*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.
***Please provide written procedures with logs for time control by April 1, 2019***
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964 Follow-Up: 04/01/2019
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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.
