4-601.11 (A); Priority Foundation; Observed some large metal pans stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Pans were moved to three compartment sink.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in reach-in fridges, interior cabinet of fryer and top of dish machine. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
3-501.16 (A)(2) and (B); Priority; Observed container of cut lettuce in ice-water bath on make line with temperature 43-47F not fully submerged with ice. TCS (Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Container of cut lettuce was voluntarily discarded and more ice was added ice-water bath on make line.
0.0
41.
3-304.14; Core; Observed wiping cloths stored in soiled sanitizer with quaternary ammonium sanitizer with concentration below 200ppm. Wet wiping cloths shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. CDI-New batch of quat was made for wipes.
0.5
44.
4-901.11; Core; Observed some metal containers stacked while wet. After washing, rinsing and sanitizing, clean pans and food containers shall be stored in self-draining position to allow for air drying and shall be protected from contamination. Separate and invert wet containers and pans so they completely air dry before stacking or covering.
4-601.11 (A); Priority Foundation; Observed a few metal food containers stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers moved to three compartment sink.
1.5
44.
4-901.11; Core; Observed metal containers stacked while wet (some with puddles of water inside when pulled apart). After washing, rinsing and sanitizing, clean pans and food containers shall be stored in self-draining position to allow for air drying and shall be protected from contamination. Separate and invert wet containers and pans so they completely air dry before stacking or covering.
0.5
55.
6-501.12; Core; Observed floors need cleaning in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
4-602.11; Core; Observed black residue near ice chute of soda machine. In enclosed components of equipment such as equipment such as ice makers must be cleaned at frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice chute.
0.0
16.
4-601.11 (A); Priority Foundation; Observed two food containers stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers moved to three compartment sink.
3-501.16 (A)(2) and (B); Priority; Observed container of cut lettuce on make line with temperature of 56F. PIC stated cold top on make line was turned off. TCS (Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Container of cut lettuce was switched out and moved to walk-in cooler and cold top was turned on.
1.5
44.
4-901.11; Core; Observed a few metal containers stacked while wet. After washing, rinsing and sanitizing, clean pans and food containers shall be stored in self-draining position to allow for air drying and shall be protected from contamination. Separate and invert wet containers and pans so they completely air dry before stacking or covering.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled interior of bottom coolers/warmers, dusty beverage holder in dry storage area and exterior around soda nozzles of soda machine. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
0.0
54.
5-501.113; Core; Observed outside dumpster doors were open when not in use. Outside dumpster doors shall be maintained closed after use. Keep doors close.
4-501.114; Priority; Observed chlorine dish machine sanitizer concentration was zero. Employee and manager stated dish machine had not been used today. Machine was primed and new bottle of chlorine sanitizer was added but concentration did not change. Chlorine sanitizer shall be 50-200ppm. CDI-by sanitizing at three compartment sink until dish machine chlorine sanitizer issue is fixed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed containers of cut lettuce on makeline with temperatures above 41F (see temperature chart). 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 41F or less for cold holding. CDI-by moving to reach-in fridge.
1.5
28.
7-201.11; Priority; Observed bottle of cleaner stored next to food on food prep table. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensil, linens, single service and single use articles. CDI-Bottle was moved.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of bottom coolers, to-go bottom hot hold unit and dusty beverage holder in dry storage area. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
4-501.114; Priority; Chlorine dish machine had a concentration below 50ppm and chlorine sanitizer bottle was empty. Chlorine sanitizer concentration shall be between 50-200ppm. CDI-Sanitizer bottle was replaced and dispensing at appropriate concentration.
1.5
21.
3-501.16(A)(1) ; Priority; Observed one container of pinto beans on To-Go make line with temperature of 98-99F. 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 135F or above for hot holding. CDI-Pinto beans were reheated during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed some metal food containers stacked while wet. After washing, rinsing and sanitizing, clean pans and food containers shall be stored in self-draining position to allow for air drying and shall be protected from contamination...Separate and invert wet containers and pans so they completely air dry before stacking or covering.
1.0
48.
4-302.14; Priority Foundation; There were no available test strips for Quaternary Ammonium sanitizer. A test kit or other device that accurately measures the concentration of Quaternary Ammonium sanitizing solutions shall be provided. Verification Required: Send picture to Nikia Lawrence via text to 984-233-0358 by Friday July 1st, 2022 to verify Quaternary Ammonium test strips have been obtained.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in tall reach-in fridge, top of dish machine and dusty beverage holder in dry storage area. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
0.5
General Comments
**Verification Required: Send picture to Nikia Lawrence via text to 984-233-0358 by Friday July 1st, 2022 to verify Quaternary Ammonium test strips have been obtained.** Follow-Up: 07/03/2022
4-901.11; Core; Many clean food containers and pans were stacked while wet or stored with ponding water in them...After washing, rinsing and sanitizing, clean pans and food containers shall be stored in self-draining position to allow for air drying and shall be protected from contamination...Separate and invert wet containers and pans so they completely air dry before stacking or covering.
1.0
45.
4-903.11(A) and (C); Core; Observed boxes of gloves stored directly on the floor in back storage room. Single service and single use articles shall be stored at least 6 inches above the floor. Elevate boxes.
0.0
49.
4-601.11(B) and (C); Core; Observed some soiled shelving in walk-in cooler, to go hot hold unit, tall reach-in fridge, top of dish machine and dusty beverage holder in dry storage area. Non food contact surface shall be maintained clean. Increase cleaning on these surfaces.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...On Friday, 6/25/2021, a verification visit will be made to evaluate completion of Item #31 on this report. Follow-Up: 06/25/2021
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...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...Inspection report sent to PIC via email, 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...*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 sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 Tuesday, April 30, 2019 to evaluate completion/correction of Items #20 and 31 on this report. Follow-Up: 04/30/2019
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...NOTE: Please give us your feedback on the cold holding changes that went into effect on January 1, 2019. Go to the following link: https://www.surveymonkey.com/r/ColdFoods
*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...FOR OFFICE USE ONLY: Risk category review - this facility cooks/reheats and cools beans, cheese sauce, jalapeno peppers, chicken, barbacoa, carnitas and tofu. Recommend facility is changed from risk category #2 to category #4.
*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...In walk-in cooler, consider using hooks to hang a piece of plexiglass between raw meats/poultry and produce shelving to prevent cross-contamination. Do not drill holes into shelving...OFFICE USE ONLY: Category evaluation - PIC stated that chicken, carnitas, chorizo, black beans, pinto beans, etc. are cooled down and reheated for service the next day...Recommend this facility be changed from category 2 to 4 for the next fiscal year.
Avocado prep was not observed during this inspection. Make sure to washed avocadoes and remove stickers prior to cutting them. Entry into back office was not granted to Health Inspector. Health Inspector was told it is just a meeting room and is not being used for storage anymore. Gave operator updated Employee Health Policy 1-B, Exclusion Decision Chart, and Foodborne Illness Sign. Discard all outdated materials and use these immediately.
Acquire shelves if using unfinished backroom for storage to facilitate cleaning. Extra equipment/single-service items/linens should not be stored on the floor.
