4-501.114; Priority; Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm according to manchine's manufacturer data plate...CDI by having technician adjust sanitizer to correct concentration.
1.5
47.
4-501.11; Core; The refrigerator is leaking and dripping water down onto covered food.- Equipment shall be maintained in a good state of repair and condition.- Please repair the cooler so it is not leaking on food.
4-602.13; Core; The juice machine has residue buildup around it and needs cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the machine and do so more frequently.
0.5
55.
6-501.12; Core; Cleaning is needed underneath of the cooking equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors under cooking equipment.
2-102.12 (A); Core; Both serve safe certificates expired within the past couple weeks before inspection.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- Please have person in charge retake the test to get certification.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack together until completely air dried.
0.5
47.
4-501.11; Core; The warming belt around the door of the walk in freezer is not working, so there is a lot of ice buildup around the frame of the door.- Equipment shall be maintained in a good state of repair and condition.- Please repair the door frame heating element.
0.5
55.
6-501.12; Core; Cleaning is needed underneath of the cooking equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors under cooking equipment.
2-301.14; Priority - Observed worker handle soiled dishes at dishwashing area and proceeded to handle clean utensils without washing hands in between...After contaminating hands, they shall be washed...CDI by having worker wash hands at handsink. NOTE: Hands must be washed at approved handsink--not in any other sink in the kitchen.
2.0
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods such as open bag of lettuce and open carton of liquid egg (kept more than 24 hours) had no dates...RTE TCS* kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
28.
7-102.11; Priority Foundation - Bucket of soapy water was not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of material inside...CDI by labeling soapy water bucket.
0.0
41.
3-304.14; Core - Observed moist wiping cloths stored in soapy water solution (not sanitizer)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/wiping cloths as stated above OR in soiled laundry area.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean dishes, pitchers, etc. were stored with food contact sides up and unprotected, and some clean food containers/dishes were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying, and food contact surfaces shall be kept covered or inverted...Cover or invert clean dishes/containers, and separate wet dishes/containers and invert them on clean surfaces to air dry completely before stacking.
0.5
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification).
0.5
47.
4-502.11(A) and (C); Core - Blue speed rack insulated covers were frayed and torn (they were also soiled)...Food service utensils shall be maintained in good repair...Discard damaged/soiled rack covers.
0.0
49.
4-601.11(B) and (C); Core - Observed some soiled walk-in cooler shelves, wall knife holder and areas around juice machine nozzles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
54.
5-501.16; Core - No trash can was at handsink (by cooking area)...Handsinks that use paper towels shall have a trash can located nearby...Place trash can near each handsink to dispose of paper towel waste.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
3-304.15 (A); Priority - Observed worker with gloved hands wash down interiors of 3-comp sink and then proceeded to open walk-in cooler door and touch other items inside unit...Single use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands.
1.5
28.
7-201.11; Priority - Spray bottle of Awesome cleaner was stored in same area as containers of food, spices, cooking oil, etc...Chemicals shall be stored to prevent contamination of clean equipment and utensils...CDI by storing cleaner away from food items.
1.0
45.
4-903.11(A) and (C); Core - Several coffee filters were not protected, and disposable forks and spoons were stored in containers with handles going in different directions...Single service disposable food/beverage items shall be protected from contamination...Keep filters covered in original plastic bags and store forks and spoons with handles all going in same direction when stored.
0.5
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification).
0.5
47.
4-502.11(A) and (C); Core - Some serving trays were chipped. Blue speed rack covers were frayed and torn (they were also soiled)...Food service utensils shall be maintained in good repair...Discard damaged serving trays, and replace damaged rack covers.
0.0
48.
4-501.15; Core - Dishwashing machine hot water temperature did not exceed 115F for wash and rinse cycles (after several cycles were run), but manufacturer's data plate stated the minimum wash temperature is 120F...Warewashing machine and its components shall operate according to machine's manufacturer's data plate...Provide hot water of at least 120F for wash and rinse cycles in dishwashing machine.
0.0
53.
6-501.18; Core - Toilet in kitchen bathroom was somewhat soiled (exterior front and side ceramic bases)...Plumbing fixtures such as toilets shall be maintained clean...Increase toilet cleaning frequency.
0.0
55.
6-501.11; Core - Small ice build-up was on bottom interior of walk-in freezer door. Caulk was peeling in corners of vent hood above cooking line...Physical facilities shall be maintained in good repair...Repair air leaks/gasket on door going into freezer (causing ice to build-up), and remove accumulated ice. Replace damaged caulk.
0.5
55.
6-501.12; Core - A few kitchen ceiling vent grates/covers were dusty/soiled. End of ice machine drain line had slime build-up...Physical facilities shall be maintained in good repair...Increase cleaning frequency of ceiling vents, and clean end of drain line.
0.0
General Comments
CFPM: Latoya Carpenter, Exp. 3-9-2024...DISCUSSION: Did not observe double check valve backflow preventer on coffee machine water supply line. Ensure this is in place...>>>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
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm according to manchine's manufacturer data plate...CDI by having technician adjust sanitizer to correct concentration.
1.5
44.
4-903.11(A), (B) and (D); Core - Clean lids for plates were stacked while wet, and many were not inverted for self-draining...Clean equipment and utensils shall be stored in self-draining position that allows air drying, and food contact surfaces shall be kept covered or inverted...Separate lids and invert them on clean surfaces to air dry completely before stacking.
0.5
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification).
0.5
51.
5-203.14; Priority - No double check valves (backflow preventers) were on water supply lines for ice machine and a few beverage machines...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...Provide double check valves on water supply lines as required...CDI by informing PIC of requirement.
0.0
54.
5-501.111; Core - Trash dumpster had a crack in it, and leachate was leaking out onto pavement...Trash/recycling receptacles shall be maintained in good repair...Replace the cracked dumpster.
0.5
55.
6-501.11; Core - When hot and cold water knobs are turned off at dishwashing machine spray rinse arm faucet, water continues to flow through rinse arm. Some small holes were in kitchen walls. Ice build-up was on freezer door interior...Physical facilities shall be maintained in good repair...Repair spray rinse faucet so no water flows through arm when water is completely turned off at knobs. Ensure there is hot and cold running water (respectively) available at rinse arm. Seal wall holes, and repair air leaks around door going into freezer (causing ice to build up).
0.5
55.
6-501.16; Core - At kitchen mop sink, one mop was stored with mop head up and handle down...After use, wet mops shall be positioned to air dry without soiled walls, equipment or supplies...Hang wet mops with handle up and mop head down (over mop sink basin).
0.0
General Comments
DISCUSSION: CFPM: Terri Jones, CFPM Exp. 11-10-22...Remember - after handling soiled dishes and utenils, hands MUST be washed BEFORE handling clean utensils and equipment...>>>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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by providing examples of procedures. This procedure must be available upon request by our department during future inspections or visits.
0.5
16.
4-601.11 (A); Priority Foundation - Many top insulated lids used to cover plates of food were soiled with food debris but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing lids at dishwashing area to be cleaned.
1.5
20.
3-501.14; Priority - Scrambled eggs cooled down 17 degrees in 46 minutes (.37 cooling rate--cooling rate must be at least .54)...Hot TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods to cool faster.
0.0
28.
7-102.11; Priority Foundation - Container of sanitizer above sanitizing sink of 3-comp sink was not labeled...Working containers of chemicals or sanitizers shall be labeled to denote contents...CDI by labeling sanitizer container.
0.0
33.
3-501.15; Priority Foundation - Scrambled eggs in refrigerator were cooling in tightly covered container and did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment, using ice-water bath with constant stirring, adding ice as ingredients, and/or loose covered or completely uncovered if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean plates, pans, bowls, and glasses were being stacked while wet, and some water was ponding in containers stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying, and food contact surfaces shall be kept covered or inverted...Separate plates, containers, glasses so they completely air dry before stacking, and cover or invert clean containers.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-101.19; Core - Absorbent paper and cloth were in table drawer interior bottoms...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth materials...From paper and cloth from drawers.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, undersides of solid metal shelving and table drawer handles, #10 can storage rack, steam table wells (calcium and debris build-up)...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Side door and top lid of dumpster were open...Outside trash/cardboard dumpsters shall be kept closed with tight-fitting lids or doors...Keep dumpster doors and lids closed when not in use.
0.0
55.
6-501.11; Core - When hot and cold water knobs are turned off at dishwashing machine spray rinse arm faucet, hot water continues to flow through rinse arm. Also, cold water does not come out of rinse arm-only hot water. Small holes were in kitchen walls. Caulk or sealed areas between dishwashing table and walls was not present or intact...Physical facilities shall be maintained in good repair...Repair spray rinse faucet to provide cold running water, and seal wall holes. Replace caulk or stripping between dishwashing table backsplash and walls.
0.5
55.
6-501.12; Core - Sink floor drains and some ceiling vent grates were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: No double check valves (backflow preventers) appeared to be on water supply lines for ice, tea, coffee and juice machines. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (See Section 5-203.14 of NC Food Code Manual) Provide these double check valves on water supply lines if they are not currently present...>>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
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: A certified FOOD HANDLER does not meet the food protection manager certification.
1.0
15.
3-304.15 (A); Priority - Observed worker with gloved hands handle soiled dishes and then proceeded to handle clean utensils with contaminated gloves...If used, single use gloves shall be used for only one task, used for no other purposes, and discarded when damaged or soiled...CDI by having worker discard soiled gloves and wash hands.
1.5
21.
3-501.16(A)(1); Priority - At end of breakfast service, few sausage links and crumbles were less than 135F (see temperature chart) in steam table...After properly reheating and cooking TCS* foods, they shall be maintained at 135F throughout entire product until served...CDI by rapidly cooling links and discarding crumbles.
0.0
28.
7-201.11; Priority - Large jug of sanitizer concentrate was on wall above far left 3-compartment sink "clean" side drainboard, and clean utensils were located below concentrate...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly relocating concentrate.
1.0
38.
6-202.15; Core - Day light could be seen through bottom exterior door frame off kitchen (where insects/small animals could come in)...Food establishment outer openings shall be protected against entry of insects and rodents by solid, self-closing and tight-fitting doors...Replace weather stripping or flashing around door frame to seal openings to the outside.
0.0
41.
3-304.14; Core - Observed a few moist wiping cloths on counter top/shelf. Also, wiping cloths were in soapy water solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water solution OR store them in soiled laundry area.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean plates were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate plates so they completely air dry before stacking.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-205.10; Core - General Electric cooker and Crockpot in kitchen/dining area are domestic and not approved for commercial kitchens...Except for toasters, mixers, microwave ovens, water heaters and hoods shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.
0.0
47.
4-101.19; Core - Absorbent paper was lining tray that bottles of food/containers were stored on...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth materials...From paper from tray.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled microwave oven interiors, stove top drip tray, undersides of dishwasher area counters, #10 can storage racks, undersides of table drawer handles. Some old stickers were on exteriors of food containers/bowls...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove stickers from container exteriors.
0.5
55.
6-501.11; Core - When hot and cold water knobs are turned off at dishwashing machine spray rinse arm faucet, hot water continues to flow through rinse arm. Also, cold water does not come out of rinse arm-only hot water. Small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Repair spray rinse faucet to provide cold running water, and seal wall holes.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: No double check valves (backflow preventers) appeared to be on water supply lines for ice, tea, coffee and juice machines. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (See Section 5-203.14 of NC Food Code Manual) Provide these double check valves on water supply lines if they are not currently present...>>>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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
6-301.12; Priority Foundation - No paper towels were at handsink by walk-in cooler...Paper towels or other approved hand drying device shall be provided at each handsink or group of handsinks...CDI by providing paper towels at handsink.
1.0
28.
7-204.11; Priority - Quaternary ammonium sanitizer in bucket was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements of 40 CFR 180.940 and not exceed them...CDI by adjust sanitizer to proper concentration.
0.0
28.
7-102.11; Priority Foundation - In janitorial closet, two spray bottles with liquid in them were not labeled...Working containers chemicals taken from bulk supplies shall be labeled with common name of material inside...CDI by discarding liquid from bottles.
1.0
33.
3-501.15; Core - Scrambled eggs in refrigerator were cooling in tightly covered container with condensation on interior bottom of lid...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment, using ice-water bath with constant stirring, adding ice as ingredients, and/or loose covered or completely uncovered if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
35.
3-501.13; Core - Containers of frozen vegetable soup were thawing in standing (76F) water in bottom of food prep sink...TCS* foods shall be thawed under refrigeration at 41F or less OR completely submerged under running water (70F or less) with water velocity to agitate and float off loose particles in an overflow, thawed in microwave oven and immediately transferred to conventional cooking equipment and/or as part of cooking process...CDI by properly thawing soup.
0.0
45.
4-903.11(A) and (C); Core - Some coffee filters were unprotected...Single service disposable food/beverage items shall be protected from contamination...Keep filters in their original bags or in clean, covered container.
0.0
47.
4-101.19; Core - Absorbent paper and pad were lining shelves/trays where items were placed. These surfaces were soiled and water damaged...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Discontinue lining shelves with absorbent paper and pads.
0.5
47.
4-205.10; Core - Table mounted can opener does not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace can open with approved equipment.
0.0
47.
4-502.11(A) and (C); Core - A few pairs of tongs were cracked/damaged...Food service equipment shall be maintained in good repair...Remove cracked vinyl on tongs or discard tongs.
0.0
48.
4-302.14; Priority Foundation - Test strips used to check concentration of quaternary ammonium sanitizer (QA) were not accurate enough to measure correct sanitizer concentration (could not easily determine that sanitizer was too strong with test strips currently used, compared to inspector's QA strips)...A test kit or other device that accurately measures concentration of sanitizing solution shall be provided...Provide accurate test strips for QA sanitizer used (for sanitizer used, concentration shall be 200-400 ppm)...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal (undersides) shelves, speed racks, equipment legs, 2-comp food prep sink, wall mounted knife holder, base of table mounted can opener, #10 can storage racks, undersides of table drawer handles...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Top lids on outside dumpster were open...Outdoor refuse/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.
0.0
55.
6-501.11; Core - Large amount of ice was accumulated on interiors/edges of walk-in freezer door and frame. Some ceiling surfaces were peeling, and small holes were in walls...Physical facilities shall be maintained in good repair...Remove ice from freezer door/frame, and repair heated door frame/strip (or seal all other air leaks as needed). Repair peeling ceiling surfaces, and seal wall holes.
0.5
55.
6-501.12; Core - Walk-in cooler flooring, kitchen floor corners, ends of sink drain lines and floor drains were soiled. Some ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: No double check valves (backflow preventers) appeared to be on water supply lines for ice, tea, coffee and juice machines. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (See Section 5-203.14 of NC Food Code Manual) Provide these double check valves on water supply lines if they are not currently present...Verification required for Item #48 above. By November 25, 2021, provide sanitizer test strips/kit that accurately measure the concentration of quaternary ammonium sanitizer used. Send photo of strips/kit obtained to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 11/25/2021...>>>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
Please continue to review the proposed food code changes and let me know if you have any questions. Inspection led by Jamie Phelps *Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
*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.
This inspection was performed by Margaret A. Gunter
*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.
Inspected by Kaitlyn Yow. *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.
Remove buildup from the interior of the juice machine dispenser. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Will return to verify that dish machine is properly sanitizing. Try to use single service articles until it is serviced to lessen the amount of dishes being used. Clean greasy area beside the fryer. Follow-Up: 01/30/2017
Personal drink was stored on the prep table where food prep was occurring. Keep personal drinks stored either away from food/food contact surfaces or on the bottom shelf.
0.0
11.
Very soiled fry baskets were found at the fryer, but had not been used today. Found two soiled utensils in the clean storage area. Food contact surfaces are to be cleaned and sanitized. (Make sure sanitizer is available at all times whether in bucket, bottle, or 3rd compartment sink.)
3.0
25.
Need a working thermometer inside of the upright cooler. The hanging thermometer read 10F when all of the foods were holding 31-33F, nor were the products frozen.
0.0
36.
Strip and re-caulk around the warewashing area. Replace the rusted shelving, holding the milk, in the walk-in cooler. Repair the leaking pipe, underneath the utensil washing sinks. Must be in good repair.
0.5
40.
Clean the build-up on some of the shelves inside of the walk-in cooler. Clean the black build-up on the gasket of the walk-in cooler door. Clean the grease build-up accumulating inside the mechanical area of the fryer.
0.5
43.
Two of the three handwashing stations did not have handwashing signs posted. Each handwashing station is to have a handwashing sign posted. Repair the toilet handle in the employee restroom.
1.0
44.
The sliding door, for the outside dumpster, was open while not being in use. Keep the sliding door and top lids closed, on the outside dumpster, to help prevent waste from falling/leaking out or pest from having access to waste.
0.5
46.
Replace the blown light bulbs in the kitchen; may be an electrical issue. Clean the light shields with dust build-up or dead bugs inside. Clean the dust build-up in the employee restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Molded tomatoes were found inside of the walk-in cooler. Discard foods that are unsafe to eat. Make sure that staff is doing a good job of discarding foods that are not safe for consumption.
1.5
10.
Raw shell eggs were stored above fully cooked sausage patties and pasteurized eggs, in the walk-in cooler. Ready to eat foods are to be stored above raw meats. Foods must be protected during storage.
1.5
11.
Dirty utensils were found hanging up in the clean storage area. There were also spatulas that were not clean around the handle. Food contact surfaces are to be cleaned and sanitized. Make sure to thoroughly clean the utensils.
1.5
17.
Smoked sausage was holding in between 55-96F during the prep process. The worker told me that hot water was run over them. I talked about not running hot water over them unless it was a process leading to them being cooked. Try to prep the sausage while in its cold state and them move back into the walk-in cooler to help maintain 45F or lower.
0.0
34.
Few containers were stacked on top of each other before air-drying was complete. Clean containers are to air-dry by either cross stacking or separation.
0.0
36.
Repair the leaking faucets at the utensil washing sink and one of the prep sinks. Strip and re-caulk around the warewashing area. Replace some of the damaged spatulas that have been burnt or damaged. Must be easily cleanable.
0.5
40.
Clean the build-up found underneath the top shelf, of the steam table. Clean the rim of the drawer, holding the clean utensils. Clean the grease build-up accumulating inside the mechanical area of the fryer.
0.5
45.
Replace the cracked baseboard tile below the knife rack. Fill in the holes in the wall, above the sprayer, at the warewashing machine area. Damaged wall in the can washing room. Must be in good repair. (Made suggestion of FRP paneling for the damaged area.
0.5
46.
Dust build-up found on some ventilation units in the kitchen and restroom. Replace the blown light bulbs above the utensil washing and warewashing areas. Lighting is very dim in those areas. Lighting must be at least 50 foot candles at all food prep and utensil washing areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw shell eggs were stored above produce in the walk-in cooler. Employee was storing shipment of food in the walk-in cooler that had just came in. Employee was educated on the proper storage of foods (ready to eats and potentially hazardous foods). Foods must be protected during storage.
0.0
11.
The quat sanitizer, in the third compartment sink, was reading below 200ppm. Quat sanitizer must be between 200-400ppm. There was a lot of build-up inside of the fryer. The fry baskets were soiled as well. Build-up found on the slicer that had not been used this past weekend. Dirty utensils were hanging up in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Come up with a cleaning chart and make sure staff is adhering to the chart in order to keep the cleanliness of the food contact surfaces. (Clean the stickers/labels off of the new containers in the facility.)
3.0
40.
Clean the grease build-up on the basket holder for the fryer.
0.0
43.
No paper towels were accessible for the handwashing sink located beside of the walk-in cooler. Paper towels or hand drying device must be available at all handwashing stations.
1.0
44.
The sliding door, for the outside dumpster, was open. Keep closed when not in use to help prevent pest from getting inside or waste from getting/falling out.
0.5
45.
Clean the wall above the knife rack and utensil washing sinks, in the kitchen. Repair cracked baseboard tile below the knife race.
0.5
46.
Ventilation build-up found in the kitchen. Replace the blown light bulbs in the kitchen area and hood system. Contact electrician if an electrical issue. Must be in good repair. (Lighting is low at the prep and utensil washing stations. Need to increase the bulb strength to help give more light in those areas.)
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was a sliced watermelon stored beside of raw chicken and below a raw pork loin. Foods must be stored according to the final cooking temperature. Do not store any ready to eat foods on or below the same shelf as raw meats. Uncovered pies were found in the walk-in freezer, below frozen bacon. Foods must be protected during storage.
1.5
11.
Soiled utensils were found in the drawer, designated for clean utensil storage. Food debris found on a slicer that had not been used today. Food contact surfaces must be cleaned and sanitized.
1.5
23.
Boiled eggs were found stored in a small bowl and covered with plastic wrap. Talked about having an opening for the heat to escape through, while the eggs are stored inside. In order for foods to cool down properly, the do not need to be all the way covered. The heat/steam needs to escape some way.
0.0
26.
Open bag of brown sugar was found in the dry storage area. Once open, dry foods are to be stored to help prevent outside contamination. (Store in container with lids or resealable storage bags)
0.5
34.
Clean utensils were stored in a drawer that had food debris on the inside. Keep clean utensils stored in/on clean surfaces.
0.5
35.
There were a lot of single service containers being re-used and holding a different food item. Stop using those containers and lids. They are not multi-use containers. Discard the single service container that no longer hold the original food product.
0.0
36.
Replace the torn gasket on the walk-in cooler door. Repair the basin, at the 3 compartment sink, that is in bad repair and not able to hold water. Replace some of the spatulas with worn or burnt handles. Must be easily cleanable.
0.5
39.
Milk crate was being used in the chemical room for shelving. Must only have commercial shelving inside of a permitted establishment. Made suggestion of investing in dunage racks or some sort of commercial or NSF grade shelving.
0.5
40.
Clean the grease build-up on the inside of the mechanical area for the fryer. Clean the dial knobs for the steam table. Clean the build-up on the top inside of the drawers for clean utensil storage. Clean the fixtures of the prep sinks. Clean the gaskets of the upright, cooler doors.
0.5
44.
The sliding door, for the outside dumpster, was open. Keep closed when not in use to help prevent pest from getting inside or waste from getting/falling out.
0.5
45.
Repaint the walls in the dry storage area. Fill in the holes on the walls around the hand sink, beside the walk-in cooler, and warewashing machine area.
0.5
46.
Ventilation build-up found in the kitchen, dry storage room, and restroom. Clean the fan guard in the walk-in cooler. Replace the blown light bulbs in the kitchen area and in the hood system. Clean some of the light shields that have dead bugs present.
1.0
49.
Documentation of approved training - 2 point credit awarded.
There was debris found on the inside of the ice machine and touching the ice during storage. Food must be in good condition and unadulterated. The ice was thrown away. Made suggestion of emptying out the ice during the cleaning process.
1.5
11.
The quat sanitizer, in the spray bottle, was holding below 200ppm. Talked to the manager about routinely checking the quaternary ammonia to ensure it is between 200-400ppm.
1.5
19.
Grill cleaner was stored on top of the ice machine. Do not store any chemicals on top of any food/food contact surfaces. Label the spray bottle that is holding quat sanitizer.
1.5
34.
There were clean drinking cups stacked on top of each other before air-drying was complete. Multi-use items are to air-dry by either cross stacking or separation.
0.5
35.
Boxes of single service forks and spoons were stored with the food contact portion being exposed. Single service items must be protected during storage. Suggestions to either cover the utensils with its original plastic or store in a clean container with a lid.
0.5
36.
Peeling and rusted shelving was found inside of the upright, two door cooler in the front part of the kitchen. Must be in good repair. Replace the torn gasket on the walk-in cooler door.
0.5
39.
Milk crates were being used as shelving inside of the walk-in cooler. Must only have commercial shelving inside of a permitted establishment. Made suggestion of investing in dunage racks or some sort of commercial or NSF grade shelving.
0.5
40.
Clean the shelves in the walk-in cooler. Clean the grease build-up on the inside of the mechanical area for the fryer. Clean the racks where the clean pots and pans are stored.
0.5
44.
Keep the sliding door, for the outside dumpster, closed when not in use.
0.0
45.
Repaint the walls in the dry storage area.
0.5
46.
Ventilation build-up found in the kitchen, dry storage room, and restroom. Clean the fan guard in the walk-in cooler. Replace the blown light bulbs above the prep sink and in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Pink and black build-up found on the inside of the ice machine. Food contact surfaces are to be cleaned and sanitized.
1.5
26.
Container of sugar, in the front of the kitchen, was not labeled. All dry foods in containers must be labeled, if emptied from original box/bag.
0.0
34.
There were a lot of clear, plastic lids stacked on top of each other before air-drying was complete. Multi-use items are to air-drying by either cross stacking or separation.
1.0
35.
Single service plates were stored with the food contact portion being exposed. Store single service items invertedly or have covered to help prevent outside contamination.
0.5
36.
Peeling and rusted shelving was found inside of the upright, two door cooler in the front part of the kitchen. Must be in good repair.
0.5
38.
Test strips for chlorine saniitzer was not available for checking the strength. Both test strips are to be available if both sanitizers are used in the estabishment.
0.0
39.
Household mixer and food processor were being used in the facility. Commercial equipment is the only equipment to be used in a permitted food establishment.
0.5
40.
Clean the shelves in the walk-in cooler. Clean the grease build-up on the inside of the mechanical area for the fryer and outside.
0.5
45.
Fill in the holes on the wall located at different areas of the kitchen. Wall damage/tearing in the dry storage area. Debris found on some of the walls in the kitchen.
0.5
46.
Ventilation build-up found in the kitchen, dry storage room, and restroom. Clean the fan guard in the walk-in cooler. Replace the blown light bulbs above the prep sink and utensil washing sink. It is dim in those areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
use the food storage order chart posted on the walk-in cooler door as a guide when putting away frozen food deliveries
0.0
11.
soda gun nozzle has some mold growth ( this was also noted on the previous inspection ); clean the inside of the ice machine ( mold growth )
1.5
28.
mouse droppings in the dry storage room; clean the floor thoroughly and watch for rodent activity
2.0
34.
clear plastic lids are stacked wet; leave dishes in the dishwasher trays until they are dry ( may need more dishwasher trays ); the plastic tray used as a dish rack on the 3 compartment sink has mold growth
0.5
45.
the wall paper in the dining room is starting to peel and needs to be cleaned; replace the moldy caulking in the dishwasher area
0.5
46.
replace all burnt-out light bulbs and clean the ceiling vent covers
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
GC # 40 : clean the 2 door refrigerator; the walk-in cooler door gasket is mildewy; GC # 36 : the walk-in cooler floor has some rust spots; some of the refrigerator racks have rust spots Follow-Up: 03/16/2010
soda gun nozzzle had some mold growth ( was corrected )
1.5
28.
mouse droppings in the dry storage room
1.0
34.
do not stack dishes wet; air dry completely before stacking; additional racks and dish trays are needed to store all wet dishes until they are dry
0.5
45.
clean the ceiling around the vents, especially near the stove; the wall paper in the dining room is starting to peel; replace the moldy caulking in the dishwasher area
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
GC # 13 : do not use the steam table to heat foods; if you want to prep foods for the next shift, place them into the refrigerator and then heat on the stove
slicer was wrapped for storage before being cleaned ( was corrected ); re-wash the utensils ( was corrected )
1.5
25.
replace the thermometer in the refrigerator ( water on the insdie of the thermometer ); provide a food temperature thermometer
0.0
28.
flies present
1.0
34.
do not stack dishes wet; air dry completely before stacking; clean the utensil drawer; the ice scoop holder is cracked
0.5
36.
the 2-door refrigerator has water standing on the inside
0.5
38.
provide test strips for the chlorine based sanitizer as well as the quat sanitizer
0.5
40.
clean the walk-in cooler gasket; clean the 2-door refrigerator after repair
0.5
44.
dispose of the mattresses and clean the mop sink
0.0
45.
clean the ceiling around the vents; clean the dining room floor
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE : WHILE THE FOOD SERVICE PERSONNEL WAS NOT IN THE KITCHEN, AN EMPLOYEE WALKED THROUGH THE KITCHEN TO THE STORAGE ROOM TO TAKE SOMETHING; ONLY KITCHEN STAFF IS ALLOWED IN THE KITCHEN; NURSING STAFF MUST REMAIN OUTSIDE THE KTCHEN TO REDUCE THE RISK OF CROSS CONTAMINATION
