3-501.16 (A)(2) and (B); Priority; All of the TCS foods stored in the makeline cooler were holding above 41F. 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F, other foods moved into walk-in cooler.
3.0
33.
4-301.11; Priority Foundation; The front makeline cooler is not functioning properly and cannot hold TCS foods stored inside at 41F or less, greatly reducing the cold holding capacity of the establishment. Equipment for cooling and holding cold food, shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. CDI - All TCS foods removed from this unit, maintenance scheduled for repairs. Use ice baths to maintain temperatures of foods placed in this cooler.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Some sliced cheeses and prepped pico de gallo in a makeline cooker were holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature cheeses and pico de gallo was moved to walk-in cooler.
3.0
23.
3-501.17; Priority Foundation; Containers of prepped salads that were intended to be held for up to 48 hours did not have date marking. Refrigerated, ready-to-eat 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 41F or less for a maximum of 7 days. CDI - Spoke to PIC and dates were added to salads.
1.5
49.
4-601.11(B) and (C); Core; Exterior of drawer cooler and gaskets on a couple coolers were dirty and in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved to walk-in cooler for rapid cooling.
3.0
49.
4-601.11(B) and (C); Core; The exteriors of several pieces of equipment were in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the exteriors of equipment.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16(A)(1); Priority; A container of chili was holding at adequate hot holding temperatures. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Chili was recently reheated, therefore returned to steamer to reach adequate temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of cream cheese containers was holding above 41F in a prep cooler. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41f or less. CDI - Cream cheese containers moved to walk-in cooler for cooling.
1.5
41.
3-304.14; Core; The concentration of the quat sanitizing liquid in the wiping cloth container was tested to be less than 100ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at adequate concentrations. CDI - Sanitizer bucket replaced with new sanitizing liquid.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Person in charge did not demonstrate enough knowledge about proper reporting, exclusion, or restriction of food employees who have shown symptoms/diagnosed foodborne illnesses. The person in charge shall demonstrate knowledge by: Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction or food employees. CDI - Provided education and emailed PIC information on proper exclusion and restriction of food employees.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Half and half pitcher placed on countertop ice bath was not maintaining proper cold holding temperatures. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Half and half was voluntarily discarded, REHS recommended using time as the public health control for the half and half.
1.5
47.
4-501.11; Core; Observed a ripped gasket on a drawer cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace ripped gasket.
0.0
49.
4-601.11(B) and (C); Core; Observed grease residue buildup on the hood vents above griddles. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean hood vents to prevent potential contamination of foods.
0.5
General Comments
If establishment wishes to use time holding and would like to review requirements, reach out to REHS. If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
3-501.16(A)(1) ; Priority; A container of sauerkraut in the steam table was not maintaining proper hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Container was removed for reheating.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced cheeses in the makeline cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded sliced cheeses.
1.5
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
3-501.16 (A)(2) and (B); Priority; One prep unit is not functioning, TCS foods stored in this unit are not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods, other cold holding units shall be used until the malfunctioning one is fixed.
1.5
40.
2-402.11; Core; One employee observed preparing foods without a hair restraint. Food employees shall wear hair restrains such as hats, hair coverings or nets, etc. that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, linens; etc. CDI - Employee was able to acquire hair net.
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
6-301.11; Priority Foundation; One handwashing sink in back prep area was out of soap. 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 - Missing soap was replaced.
1.0
10.
5-205.11; Priority Foundation; Plastic squeeze bottle placed in handwashing sink and filled with water. A handwashing sink may not be used for purposes other than handwashing. CDI - Removed bottle from sink, keep utensils out of handwashing sink.
0.0
44.
4-901.11; Core; A couple metal containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. CDI - Separated containers to allow for air-drying.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
*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* 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.
*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.
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.
handwashing Sink in the front service area where 3 employees are actively working through a busy lunchtime is Completely DRY. A DRY Handwashing Sink indicates that it is Not being used.
One pan shredded cheese at greater than 45 degrees F. Surrounding items at proper temperature. Ensure that products are moved promptly when moving to and from cold hold units. CDI by rapidly recooling.
0.0
34.
Cutting boards drying hanging low over rinse compartment of three compartment sink. Keep clean wares outside of splash radius of warewashing and rinse sinks.
0.5
45.
Floors and cove base tiles not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Inverted bread rack used for chemical storage. Store all items at least 12 inches above the floor (6 inches if easily movable) to facilitate floor cleaning and pest surveillance. Do not use milk crates/bread racks/etc. for shelving as they do not allow access to the space below.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
All chef knives have been rendered not easily cleanable by modifying to allow tethering to work stations. This modification could lead to potential loss of points on #36 for the modification itself and #11 if knives are found to be not clean due to modifications. Strongly recommend that establishment find a method to comply with security rules that does not compromise food safety and violate .2600 Rules. Please call James Smith at 919-868-9246 to discuss any proposed alternate solution. Until alternate solution can be implemented, ensure that knives are washed, rinsed, and sanitized as normal. Recommend that extra steps be taken to maintain clean, such as ensuring that all tether holes are free of rough edges and that bottle brushes, pipe cleaners, etc. be available to clean holes in handles. Knives to be evaluated at each inspection for compliance with Rules.
Pans stacked while wet. Fully air dry wares prior to storage. Food debris and small amount of standing water in bins used for utensil storage. Store wares in a clean location.
0.5
36.
Knives have been rendered not easily cleanable by drilling holes in to tether to work stations. Knives at this location show that these modifications are hampering cleaning, with grease buildup inside drilled holes. If tethering is required, find a way tether knives that does not involve the drilling of not easily cleanable holes in handles of knives. In the meantime, provide brushes or other method for keeping interiors of drilled holes clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Servsafe points awarded for original certificate along with fax of class hours letter. (Certificate is for a class taken following the expiration of a certificate from a class taken before Servsafe changed certificate format. Fax of class hours letter will not be accepted on future inspections. Have instructor provide original class hours letter and keep on file for future inspections.)
0.0
General Comments
Keep rolling door of commissary closed when not immediately in use. Replace missing ceiling tiles in (non-storage areas of) commissary.
Egg patties (123 degrees F) and turkey portions (129-131 degrees F) in hot hold case. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. Thermometers on hot hold cases indicate air temperature, and hot hold air temperatures should be kept significantly above required food temperatures.
2.0
34.
Pans stacked while wet. Fully air dry wares prior to storage.
0.5
45.
Clean floors behind safety rails at remote storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded. Servsafe points awarded for certificate of acting store manager who may return to supervising multiple locations after opening process. If this manager returns to supervising multiple locations, certificate will no longer be able to be applied to any individual location.
0.0
General Comments
All chef knives have been rendered not easily cleanable by modifying to allow tethering to work stations. This modification could lead to potential loss of points on #36 for the modification itself and #11 if knives are found to be not clean due to modifications. Strongly recommend that establishment find a method to comply with security rules that does not compromise food safety and violate .2600 Rules. Please call James Smith at 919-868-9246 to discuss any proposed alternate solution. Until alternate solution can be implemented, ensure that knives are washed, rinsed, and sanitized as normal. Recommend that extra steps be taken to maintain clean, such as ensuring that all tether holes are free of rough edges and that bottle brushes, pipe cleaners, etc. be available to clean holes in handles.
