6-301.11; Priority Foundation; Handsoap was not available in the prep/ dish area of the kitchen. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap was provided.
0.0
21.
3-501.16(A)(1) ; Priority; Containers of corn and rice at the steam table behind the main service line was holding between 120-127F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Corn and rice were reheated to 165F.
3-302.11; Priority; Observed container of raw beef stored above bags of green beans in bottom cooler. Food shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
0.0
28.
7-102.11; Priority Foundation; Observed three spray bottles containing chemicals not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Spray bottles were labeled during inspection.
1.0
44.
4-901.11; Core; Observed some clean food containers stacked while wet. Clean utensils shall be stored in self-draining position that allows air drying, covered or inverted, and protected from contamination. Separate or cross stack food containers so they completely air dry before stacking.
3-501.16(A)(1) ; Priority; Observed chicken breast in front hot hold unit next to make line with temperature below 135F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Chicken was removed and moved to walk-in cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed a container of corn sitting on top of containers in flip top prep unit with temperature of 45F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Corn was discarded during inspection.
0.0
43.
3-304.12; Core; Observed handle of scoop touching white rice in hot hold unit. During pauses in food preparation and dispensing, dispensing utensils shall be stored in the food with their handles above the top of the food and container. CDI-Scoop was moved during inspection.
0.5
47.
4-501.12; Core; Observed cutting board on small flip top prep unit in back kitchen area with deep, scratch marks. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.
3-501.15; Priority Foundation; Observed salad cooling in walk-in cooler in deep bulk container and covered with lid. Cooling shall be accomplished using one or more of the following methods such as placing food in shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment (walk-in cooler/freezer), loosely covering or uncover if protected from overhead contamination. CDI-By educating and venting lid on salad to cool faster.
0.5
43.
3-304.12; Core; Observed handles of scoop touching white rice in hot hold units. During pauses in food preparation and dispensing, dispensing utensils shall be stored in the food with their handles above the top of the food and container. CDI-Scoops were moved during inspection.
0.0
44.
4-901.11; Core; Observed clean food containers stacked while wet. Clean utensils shall be stored in self-draining position that allows air drying, covered or inverted, and protected from contamination. Separate or cross stack food containers so they completely air dry before stacking.
3-501.15; Priority Foundation; Observed salad cooling in walk-in cooler in deep bulk container and covered with lid. Cooling shall be accomplished using one or more of the following methods such as placing food in shallow pans, separating food into smaller or thinner portions, using rapid cooling equipment (walk-in cooler/freezer), loosely covering or uncover if protected from overhead contamination. CDI-By educating and venting lid on salad to cool faster.
0.5
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning of fan vents.
5-205.11; Priority Foundation; Observed a frying pan stored in handwashing sink across from three compartment sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Pan was moved during inspection.
0.0
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer buckets with concentration less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. Make new batch of sanitizer for wiping cloths.
0.5
44.
4-901.11; Core; Observed some clean food containers and pans were stacked while wet. Clean utensils shall be stored in self-draining position that allows air drying, covered or inverted, and protected from contamination. Separate or cross stack food containers so they completely air dry before stacking.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in walk-in cooler, ice build-up bottom of reach-in freezer across from walk-in cooler and sticker residue on the outer surface of few clean metal food containers. Non food contact surfaces shall be maintained clean. Increase cleaning frequency in these areas.
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
4-501.114; Priority; Observed chlorine dish machine with concentration below 50ppm and quaternary ammonium sanitizer at three comp sink with concentration below 200ppm. Chlorine sanitizer concentration shall be 50-200ppm. Quaternary ammonium (QA) sanitizer concentration shall be 200-400ppm. CDI-Chlorine sanitizer bottle was replaced at dish machine and chlorine sanitizer was made until QA sanitizer dispenser at three comp sink is repaired.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken in back kitchen flip top and some TCS foods in front end of walk-in cooler with temperatures above 41F (see temperature chart above). Walk-in cooler maintaining temperature at 40F at rear end but front end 48F when thermometer was placed near fan. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less for cold holding. CDI-Repairman arrived during inspection to repair the issue with walk-in cooler.
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer buckets with concentration less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. CDI-replacing QA sanitizer with chlorine sanitizer at the appropriate concentration.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in walk-in cooler, soiled shelving in walk-in cooler and can opener mount. Non food contact surfaces shall be maintained clean. Increase cleaning frequency in these areas.
5-205.11; Priority Foundation; Observed employees using handwashing sink to clean personal water bottle and fill up bucket. A handwashing sink may not be used for purposes other than handwashing. CDI-by educating employee and manager.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cut chicken, rice and cut tomatoes on back kitchen flip top prep unit with temperatures above 41F (see temperature chart above).Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less for cold holding. CDI-Foods moved to walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; Observed a few pans of cooked chicken in walk-in cooler prepared the day before not date marked. TCS (TIME/TEMPERATURE CONTROL FOR SAFETY) food prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked. CDI- PIC date marked chicken during inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Many clean food containers and pans were stacked while wet. Clean utensils shall be stored in self-draining position that allows air drying, covered or inverted, and protected from contamination. Separate or cross stack food containers so they completely air dry before stacking.
0.5
53.
6-501.18; Core; Observed soiled underside of men's urinal. Plumbing fixtures such as handwashing sinks, urinals and toilets shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
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
Verification visit to be made on Friday, 11/13/2020 to evaluate completion of Item #20 on this report (specifically cold holding in walk-in cooler)...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Front prep area corner coffee machine (by handsink) does not have a double check valve on water supply line. 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. (NC Food Code Manual, Section 5-203.14)...*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 report was sent to PIC and EHS verified that report was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Facility has approved written procedures for non-continuous cooking of rotisserie chickens, with proper written documentation being kept per procedures...*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...Verification visit to be made on Wednesday, 1/15/2020 to evaluate completion of Items #8 and 20 on this report. Follow-Up: 01/15/2020
Additional temperatures taken: Green beans/steam table: 162-168F; Rotisserie chickens/final cook temp: 171-180F; Wash solution/wash sink of 3-comp sink: 117F; QA sanitizer solution/sanitizing sink of 3-comp sink: 84F...TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Par-cooking procedures in place, but some things are missing on it and a monitoring chart is not being used. Provide updated par-cooking procedures as required. All Alpaca Peruvian Charcoal Chicken restaurants in Wake County (with same owner) should be following the same procedure. Send this updated procedure to Lucy Schrum at Lucy.Schrum@wakegov.com within 10 days...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.
Other food temperatures: Cut lettuce (make line top): 60F; Cut tomatoes (make line top and refrigerated drawer): 54-59F...TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Correct written procedure for non-continuous cooking of rotisserie chicken was available for review by EHS (and procedure was being followed)...*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...(FOR OFFICE ONLY: Risk category evaluation - Observed the following foods cooked and cooled on site: Eggs, chicken, black beans, rice and onions. Recommend risk category change from 3 to 4.)...Verification visit to be done on January 17, 2019 to evaluate completion of Items #8 and #49 on this report. Follow-Up: 01/17/2019
*TCS - time-temperature control for safety (foods) or potentially hazardous foods
FOR OFFICE USE ONLY: Risk category review - facility cooks and cools rice, chicken beans, eggs, sausage, fresh cut French fries...Recommend changing risk category from 3 to 4.
*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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Risk category evaluation: Facility cooks and cools eggs, chicken soup, black beans, blanched fries, rotisserie chickens (in par-cooking process) and other chicken (on prep top area).
A lot of improvements have been made since last inspection! Thank you! Gave updated Employee Health Policy 1-B and Exclusion Decision Chart. Foodborne Illness sign was posted today.
Advise manager label buckets that they do their blanched fries in so it does not get confused with a dumpster. The container that facility is doing blanched fry prep in resembles a dumpster. labeling to better identify is heavily recommended.
