3-302.11; Priority; Raw quail eggs stored over cooked salmon. Foods shall be stored based on final cook temps. With raw under RTE. CDI: Items rearranged. Repeat.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked diced potatoes sitting on rack in kitchen 110F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Potatoes reheated to 170F.
0.0
35.
3-501.13 ; Priority Foundation; Raw beef thawing in running water at 84F. TCS foods shall be thawed under running water at 70F. CDI: Water corrected to 70F.
0.5
44.
4-903.11(A), (B) and (D); Core; Plates stored on top shelf stored with food contact surfaces exposed to ceiling. Utensils shall be stored covered or inverted.
0.0
47.
4-501.12; Core; Heavily scored cutting boards. Cutting boards shall be maintained in good repair by resurface or replacing them.
3-302.11; Priority; In walk-in freezer, ziplock bags of raw chicken stored over packages of bread rolls. At prep line, flat of raw shell eggs stored on top of other prep unit food including fresh herbs. CDI- Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods above raw meats. CDI- Items rearranged during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Breakfast sausage not holding hot enough, measured at 119-125F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product voluntarily discarded by PIC during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Raw shell eggs sitting on top of other foods at prep unit holding too warm at 46F (not on TPHC). Meat in jars, overstacked in top section of prep unit holding too warm at 42.4F-52F as shown in above grid. At the front breakfast buffet area, hard boiled eggs in a tall bowl above ice holding at 42.5F. Cream-coffee in tall jar above a little ice at 50F. Carafes of oat milk and almond milk too warm at 45F. Meat/cheese selections on cold plates all too warm at 51F. (No TPHC in place for any items) Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. TPHC (TIME as Public Health Control) educational material and form provided.
1.5
23.
3-501.17; Priority Foundation; Date-Marking: In walk-in cooler, date-mark missing on cheesy cheese made Saturday, and lettuce chopped yesterday. In prep unit, date missing on cream opened yesterday. In 4-door unit, date missing on milk, unknown opened-on date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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. The day of preparation shall be counted as Day 1. CDI- Known prep/opened-on dates added during inspection. Opened milk of unknown date voluntarily discarded by PIC during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of chemical. 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- Unknown chemical voluntarily discarded by PIC during inspection.
1.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
43.
3-304.12; Core; Several knives and other utensils stored as clean in pan on a cloth towel. Towel soiled and with debris accumulation. Cloth towels may not be used for this purpose. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). Recommend using drain pan instead for improved air flow. CDI- Items returned to dish room for cleaning. [REPEAT]
0.5
54.
5-501.110; Core; Grease receptacle lid left open. Improvement in that no trash receptacle lids left propped open today. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids of dumpsters closed. CDI- Lid closed during inspection. [REPEAT]
0.5
General Comments
Recommend increasing font size of the Consumer Advisory when menu is next printed.
4-601.11 (A); Priority Foundation; Squeeze bottle stored as clean with label remaining. Pan stored as clean with sticker residue remaining. Large serving spoon in bin of utensils stored as clean with sticky residue and debris and utensil container sticky also. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items and bin returned for additional cleaning. Make sure to check items as they come out of dish machine before storing as clean. Bins used to hold several smaller items should be changed out regularly to keep clean. [REPEAT]
1.5
23.
3-501.18; Priority; Disposition: Seafood fritter batter at prep line dated 11/22, well past the allowed 7-day hold. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
1.5
24.
3-501.19; Priority Foundation; Baked apple crisp sitting out on speed rack at 69F. PIC stated is using TPHC as method of safety, but no written methods, and no tracking in place. PIC stated TPHC started at finish of cooking, and item will only be held up to 4 hours. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC, and tracking sticker added to product with start time of baking was finished.
0.0
39.
3-304.13; Core; Berries and cherry tomatoes in cold-hold drawer stored on cloth towels. Towels and linens may not be used in contact with clean stored food. Use the metal pans designed with the drain holes instead. CDI- Berries rewashed and placed into draining pans.
0.0
40.
2-303.11; Core; Food handler chopping limes in kitchen while wearing watch and several bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed staff to removed jewelry and rewash hands. [REPEAT]
0.5
40.
2-402.11; Core; Food employees lacking hat/hair net, and another with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide ensure staff with fluffy beards wear beard guards or ensure staff keep facial hair trimmed very short. Ensure food handlers wear hat or hair net.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in buckets, and at dispenser, measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Remake sanitizer buckets manually until dispenser adjusted. Use test kit daily to verify correct concentration reached. PIC contacted repair service during inspection. [REPEAT]
0.5
43.
3-304.12; Core; No handle single-service container left as scoop in container of food. Metal spatula wedged down into crack at grill. Clean metal strainers hanging low off front of storage rack next to several trash cans. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Single-service container and spatula removed. Strainers returned to dish machine. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean were observed stacked wet. Some pans stored as clean stored food-side up. Drying space not sufficient for the amount of dishes being cleaned. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged during inspection. Look into how air drying space can be increased.
0.0
47.
4-501.11; Core; One wire rack with dry goods is rusted. In the walk-in freezer there is a lot of ice accumulation along the walls and some of the racks. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack. Remove the ice build-up from the walk-in cooler. Determine if the ice build-up is from a leak or moisture condensation. Recommend installing full air curtain in freezer to help prevent warm air condensation from kitchen.
0.0
54.
5-501.110; Core; Dumpster lids left propped open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids of dumpsters closed. CDI- Lids closed during inspection. [REPEAT]
0.5
54.
5-501.115; Core; Loose litter on ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
4-601.11 (A); Priority Foundation; One pan stored as clean with residue/staining remaining, and another with some label tape remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items returned for additional cleaning. Make sure to check items as they come out of dish machine before storing as clean.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in right side prep cooler holding well above 41F (51-58F) and air temperature gauge in the red. In the middle prep unit, cut tomatoes and feta holding at 43-45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature food voluntarily discarded during inspection by PIC. Do not use the right side prep cooler for TCS foods until repairs complete. Service and reduce temperature of right and middle coolers.[REPEAT]
1.5
40.
2-303.11; Core; Food handlers wearing watches. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Train staff on Food Code requirements.
0.5
41.
3-304.14; Core; Sanitizer concentration too low in buckets, measured at 100-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Remake sanitizer buckets.
0.0
43.
3-304.12; Core; One pair of tongs hanging low off of speed rack where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored In a clean, protected location. CDI- Tongs returned to dish room during inspection.
0.0
47.
4-202.11; Priority Foundation; Multiple spatulas stored as clean are cracked and pitted. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection.
0.5
54.
5-501.110; Core; Top lids of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids of dumpsters closed. CDI- Lids closed during inspection. [REPEAT]
5-205.11; Priority Foundation; Several bottles of chemicals hanging off of handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC directed to have the chemical bottles removed.
1.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Cheese sauce hot-holding at 107F. Food handler confirmed item was hot-holding, not heating/reheating. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- Items reheated to at least 165F during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Corn in thick plastic container stored directly on top of another uncovered container of corn in the top section of the prep unit holding too warm at 48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature food voluntarily discarded during inspection by PIC.
0.0
23.
3-501.18; Priority; Disposition: In walk-in cooler, carmelized onions dated 5/15 (on day 8 of holding), and vegetable stock dated 5/13. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). (Hold up to 7 days when maintained at 41F and less.) CDI- Past date items voluntarily discarded during inspection by PIC. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; Date-Marking: Jugs of milk opened on previous days lacking date-marking. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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. The day of preparation shall be counted as Day 1. CDI- Known opened date added during inspection. [REPEAT]
0.0
28.
7-102.11; Priority Foundation; Original labeling faded off bucket of sanitizer. 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- Labeling added during inspection.
0.0
37.
3-302.12; Core; Labeling missing on spices, squeeze bottles of food ingredients, and large bins of flour and sugar. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
1.0
39.
3-307.11; Core; Container of cooked corn stored directly on top of another open container of cooked corn at the prep line. FOOD shall be protected from contamination. CDI- Corn moved during inspection.
0.0
40.
2-402.11; Core; Food employee lacking hat/hair net, and another with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guard for staff or ensure staff keep facial hair trimmed very short. Ensure food handlers wear hat or hair net.
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean were stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.0
54.
5-501.114; Core; Two dumpsters missing drain plugs. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Replace the drain plugs.
0.0
54.
5-501.110; Core; Top lids of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids of dumpsters closed.
2-102.12 (A); Core; There is no one present with a valid CFPM certification. 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.
1.0
16.
4-601.11 (A); Priority Foundation; [Repeat] The slicer last used possibly a day or two ago has food debris present along the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Food employee cleaned this during inspection.
1.5
23.
3-501.18; Priority; [Repeat] Caramelized onions (1/23), Short rib braise (1/21), three containers of duck fat (1/12), ribs (1/21) and confit chicken (1/20) all found in the walk-in cooler and prep coolers being held past 7 days. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items were voluntarily discarded by PIC.
1.5
23.
3-501.17; Priority Foundation; Two large containers of beef pasta were found without a date indicating when it was made. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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. The day of preparation shall be counted as Day 1. CDI- food employee labeled pasta.
0.0
39.
3-305.12; Core; Several boxes of sugar are being stored in the cabinet underneath a dump sink in the main service area. Food may not be stored under sewer lines that are not shielded to intercept potential drips.
0.0
49.
4-602.13; Core; The bottoms of the prep coolers along the cook line has food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
56.
6-305.11; Core; An employee's personal jacket was found stored on top of a rack of clean dishes. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
4-601.11 (A); Priority Foundation; [Repeat] The slicer last used last night has a lot of food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Food employee cleaned this during inspection.
1.5
23.
3-501.18; Priority; Veggie stock was dated from (8/11), Shawarma chicken (8/24), Shishito peppers (8/16), Caramelized onions (8/25), Cilantro orange vinaigrette (8/2), Smoked demi sauce (8/25), cooked apples (8/21) and arbol salsa (8/20) all found in the walk-in cooler held past 7 days. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items were voluntarily discarded by PIC.
3.0
28.
7-102.11; Priority Foundation; A spray bottle of bleach cleaner did not have a label. 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- PIC discarded chemical.
0.0
32.
8-103.11; Priority Foundation; This establishment is preserving lemons by using the canning process. Several jars of lemons with added spices and that have been heat sealed were found. Before a VARIANCE from a requirement of this Code is APPROVED, the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes:
(A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers. CDI- EHS informed the PIC that this process must stop immediately, the lemons can not be used and shall be removed from the premises until approval is given. PIC has been referred to Meghan Scott, Environmental Services Team Leader and HACCP contact to discuss approval process.
0.0
39.
3-306.11; Priority; Observed open pitchers of juice unprotected by a covering or sneeze guard. Food that is on display must be protected from contamination by a sneeze guard or a buffet monitor. CDI- Education was provided.
1.0
40.
2-402.11; Core; [Repeat] Food employee observed preparing and handling foods without a hair restraint or beard restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
41.
3-304.14; Core; Observed sanitizer buckets being stored on the floor as well as sanitizing concentration below 150ppm when tested. Quaternary ammonium sanitizer concentration shall be between 200-400ppm.
0.0
44.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
45.
4-903.11(A) and (C); Core; Coffee filters were found on top of the tea machine uncovered. Single service and single-use items shall be stored where they are not exposed to splash, dust, or other contamination. CDI- coffee filters were placed in a covered container.
0.0
49.
4-602.13; Core; The bottom of the prep cooler in front of the grill has food debris present behind the drawers. The cooking equipment is in need of some cleaning along the exterior surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
General Comments
To obtain a variance to continue preserving lemons please contact: Meghan Scott; 919-868-6416; meghan.scott@wakegov.com
2-102.12 (A); Core; There is no one present with a valid CFPM certification. 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.
1.0
16.
4-601.11 (A); Priority Foundation; The slicer last used last night has a lot of food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Food employee cleaned this during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk in carafes in the service area was 58F. Several
containers of rice pudding made last night and in the walk-in cooler was 49-54F. Cooked chicken was 44F. Bowls of tabbouleh and premade salads were tightly wrapped and in the reach-in cooler at 46F and 50F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- rice pudding was voluntarily discarded. Milk was discarded (breakfast service was ending). All other food items were unwrapped and allowed to cool properly.
1.5
23.
3-501.18; Priority; Veggie stock was dated from 5/3 and garlic butter on the countertop (68F) dated from 4/30. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in
par. 3-501.17(A). CDI- food items were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; A few food items in the prep coolers along the service line were found without a date mark. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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. The day of preparation shall be counted as Day 1. CDI- food items were labeled.
0.0
24.
3-501.19; Priority Foundation; Several carafes holding milk were holding at 58F and not labeled indicating when it was removed from temperature control. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI- breakfast service was wrapping up and milk was discarded.
0.0
33.
3-501.15; Core; chicken salad, tabbouleh and other premade salads were tightly wrapped in the coolers and holding at temperatures ranging from 46-54F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food was uncovered and allowed to cool properly.
0.5
39.
3-305.11; Core; Several boxes of food stored on the floor in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD: At least 15 cm (6 inches) above the floor.
0.0
40.
2-402.11; Core; Food employee observed preparing and handling foods without a hair restraint or beard restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
44.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
47.
4-501.11; Core; A small amount of ice buildup forming around the condenser in the walk-in freezer. EQUIPMENT shall be maintained in a state of repair and condition.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The person in charge is not a certified food protection manager (CFPM), is unaware of obligations related to employee health, and was responsible for a priority cold holding during the time of inspection. The person in charge must be a CFPM, must be able to explain employee health obligations, and must understand the time and temperature relationship for potentially hazardous foods. Education was provided to correct these items in the future.
0.0
2.
2-102.12 (A); Core; There was no CFPM present during the time of inspection. A CFPM is required during all hours of operation.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Records of an employee health policy were not able to be presented during the time of inspection. An employee health policy (Form 1-B) must be in place and records of acknowledgement for each food employee must be available. Form 1-B and education was provided.
0.0
3.
2-103.11 (O); Priority Foundation; The person in charge was unaware of reporting obligations associated with the big six reportable diseases. Education was provided.
1.0
5.
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events must be in written form. Education was provided on this new requirement.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several food items on the breakfast buffet line were improperly cold holding. See temperature grid. Unsalted butter was left out overnight on a speed rack in the kitchen. Potentially hazardous foods that are meant to be kept cold must be held at 41 F or colder. Buffet items under 70 F can be chilled before being reserviced. The butter was voluntarily discarded.
Time control or temperature control must be used for potentially hazardous foods. The person in charge states that breakfast runs from 6 AM to 10 AM and that meats, cheeses, and fruits are saved. These items cannot be saved if they are not properly held cold. Items on time control must start cold and be discarded at the end of the service window.
1.5
37.
3-302.12; Core; Observed unlabeled squirt bottles of food located on the cook line. Working containers of food must be labeled with the common name of the food.
1.0
39.
3-306.11; Priority; Observed open pitchers of juice and yogurt parfaits unprotected by a covering or sneeze guard. Food that is on display must be protected from contamination by a sneeze guard or a buffet monitor. Two employees were present but inconsistently monitoring the buffet. Education was provided.
0.0
41.
3-304.14; Core; Observed a wiping cloth bucket being stored on the counter top next to the prep unit. Wiping cloth buckets must not be stored on table tops or in areas near food or food prep surfaces. Wiping cloth bucks shall also not be stored on the floor.
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
This facility has a high temperature dish machine. A test kit with an irreversible temperature indicator is required for this machine.
