3-304.14; Core; Quat sanitizer weak in buckets. Wet cloths shall be stored in sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 200ppm.
0.5
47.
4-501.11; Core; Some shelves starting to rust, walk in freezer with ice build up, walk in door damaged and dish machine not working. Equipment shall be maintained in good repair. PIC stated maintenance is coming to fix dish machine and damaged door is being repaired. Repeat.
5-205.11; Priority Foundation; Residue from coffee or tea were observed in the handwashing sink next to the entrance of the kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and employee cleaned out the sink.
0.0
23.
3-501.18; Priority; Containers of shredded cabbage found in walk-in cooler #2 were dated (10/28 & 11/3). Several containers of chow chow found in walk-in cooler #1 were dated from (10/19). Containers of marinated chickpeas were dated (9/8) in walk-in cooler #1. Temperature controlled for safety foods shall be discarded after 7 days of preparation, with the day of preparation being day 1. CDI- food items were voluntarily discarded by PIC.
1.5
29.
8-103.12; Priority; I observed recently ROP cooked short ribs in walk-in cooler #1. This facility is only approved to ROP raw meats, cured meats and cheeses. Accurate records documenting when all ROP food items were processed are not being kept. If the regulatory authority grants an HACCP plan the permit holder shall comply with the HACCP plans and procedures that are submitted and approved. Records shall also be maintained and provided upon request to demonstrate procedures are being followed. CDI- education given on what is currently approved under their HACCP plan. Recently ROP cooked food items were cut open during the inspection. **The next time this is found these food items will be discarded immediately! No exceptions **
1.0
47.
4-501.11; Core; Some of the shelving in the walk-in coolers are beginning to peel & rust. Ice buildup is present along the condenser fans in the walk-in freezer. Equipment and components shall be maintained intact and in good repair/condition. Replace shelves if they become too damaged.
0.5
55.
6-501.114; Core; A large rusted grill and a makeshift smoker/grill observed sitting outside along the premises. The PIC stated that these items are not being used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items.
3-203.12; Priority Foundation; The oyster tags of product sold within the last couple of weeks were not marked with the date sold...The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI: PIC was able to find the dates for the events that served the oysters.
1.0
16.
4-601.11 (A); Priority Foundation; A couple of scoops, metal pans, and a ladle were found stored as clean but had dried food in them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of light yellow liquid hanging near the 3 comp sink was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Liquid discarded.
0.0
47.
4-501.11; Core; Some of the shelving in the walk-in coolers are beginning to peel & rust...Equipment and components shall be maintained intact and in good repair/condition. Replace shelves if they become too damaged.
0.0
49.
4-601.11(B) and (C); Core; The shelves in the bakery walk-in cooler have light debris on them...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
2-301.14; Priority; Employee at the dishmachine area observed handling soiled dishes and proceeding to handle cleaned dishes without handwashing in-between. Hands shall be washed when switching from soiled to clean dishes. CDI - employee educated on when to wash.
0.0
14.
3-203.12; Priority Foundation; Shellstock tags did not have the dates of when the last item from the batch was sold/used. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI - PIC educated on date requirements on shellstock tags.
0.0
39.
3-305.12; Core; Food boxes in the walk-in freezer observed with ice accumulation on them. Food shall be protected from contamination.
1.0
45.
4-903.11(A) and (C); Core; Single-service trays in the catering storage room were observed on the floor. Single-service items shall be stored at least 6 inches above the floor. Do not store single-service items on the floor.
0.5
47.
4-501.11; Core; Walk-in freezer observed with condensation/ice throughout the unit. Equipment shall be maintained in a state of good repair and condition.
0.0
47.
4-205.10; Core; Food processor labeled for household/domestic use only. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation. Do not use equipment that is labeled for household/domestic use only.
0.0
49.
4-601.11(B) and (C); Core; Bins containing clean dishes had debris accumulation on the bottom. Equipment throughout the facility that are no longer in use have dust build up on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
General Comments
Inspector information Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
8-103.11; Priority Foundation; One box of reduced-oxygen packaged cured meats found in the walk in. The facility is currently only approved for reduced oxygen packaging for raw meats. A request for an updated HAACP plan including cured meats has been sent to Karla Crowder. CDI: Employee removed meats from reduced oxygen packages.
0.0
39.
3-305.12; Core; Do not store foods below ice/condensation build up and dripping in walk in freezer. Numerous boxes with ice build up.
1.0
47.
4-501.11; Core; Walk-in freezer observed with condensation/ice throughout the unit. Walk in 1 observed with leak in unit. Equipment shall be maintained in a state of good repair and condition. Have units serviced.
0.5
48.
4-204.118; Core; Pressure gauge on dish machine was not working. Warewashing machines shall be equipped with a pressure gauge that measures water pressure in the supply line. Have machine serviced and repaired.
4-602.11 Core; Ice-machine observed with build-up residue on the inside. Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned at a frequency to preclude accumulation of residue. Clean inside of ice-machine.
0.0
28.
7-201.11; Priority; Bottles of chemical equipment cleaners were stored on top of a mini stove in the kitchen. Poisonous or toxic materials shall be stored so they can not contaminate food equipment, utensils, single-service articles by locating the poisonous or toxic materials in an area that is not above food equipment, utensils, and single-service items. Corrected during inspection - chemicals were relocated.
1.0
32.
8-103.11; Priority Foundation; Facility observed using reduced-oxygen packaging on cooked meats, cheeses, and fish and holding for longer than 48 hours. Fish was not frozen before, during and after packaging. They are currently only approved for reduced-oxygen packaging for raw meats. Must obtain a variance or county approval for the items other than raw meat. Corrected during inspection - education to PIC. Items other than raw meats have a 48 discard time, options discussed with PIC on items they want to hold past 48 hours. Fish was discarded.
1.0
39.
3-305.12; Core; Do not store foods below ice/condensation build up and dripping in walk in freezer. Numerous boxes with ice build up.
1.0
44.
4-903.11(A)2; Core; Utensils in the pastry room stored with food contact surfaces facing upward. Cleaned equipment and utensils, single-service and single-use articles shall be stored in a manner where they are not exposed to splash, dust, or other contamination. Corrected during inspection - utensils were stored food contact side down.
0.0
47.
4-501.11; Core; Walk-in freezer observed with condensation/ice throughout the unit. Equipment shall be maintained in a state of good repair and condition. Have unit serviced for the condensation/ice build up.
0.5
48.
4-501.14; Core; 3-compartment sink observed soiled. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function. Corrected during inspection - 3-compartment sink was drained and cleaned.
0.5
54.
5-501.113; Core; Dumpster was missing a lid. Outside receptacles and units shall have lids if kept outside the food establishment. Have lid/dumpster replaced.
7-201.11; Priority; Observed a bucket of sanitizer stored under a prep table beside several bowls of food | Toxic materials shall be stored so they cannot contaminate food | PIC to make sure that sanitizer is separated from food items CDI: PIC moved sanitizer away from food items
1.0
45.
4-502.13; Core; Observed single-use sour cream containers being reused to store food items other than sour cream | Single-use articles may not reused | PIC to use storage items intended for reuse
0.0
47.
4-501.11; Core; Walk-in Cooler door frame was broken and awaiting repair | Equipment shall be maintained in a state of repair | PIC to have walk-in frame repaired
0.0
49.
4-602.13; Core; Observed gasket on walk-in cooler door to be dirty | Nonfood-contact surfaced of equipment shall be frequently cleaned | PIC to clean gasket
0.0
55.
6-201.11; Core; Observed grout around floor drain in pastry area to be eroded | Floors shall be smooth and easily cleanable | PIC to repair eroded grout
0.5
56.
6-501.14; Core; Observed grease build-up on ventilation hoods | Ventilation systems shall be frequently cleaned | PIC to thoroughly clean vent hoods
0.5
General Comments
Inspection lead by Peri Wall
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. Follow-Up: 06/25/2020
*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* 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* 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. Quat sanitizer dispenser at 3-com sink dispensing at approx. 150-200ppm quat.Have the dispenser quat concentration adjusted up to ensure when used in sanitizer buckets, sanitizer still reaching 200-400ppm. At staff handwash sink with split faucet recommend removing knob from cold water side.
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs, maintenance, and upgrades 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.
discard rusted and old equipment/utensils that are no longer being used in the facility.
*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. Follow-Up: 04/02/2018
multiple pickled items found in the facility that were stated to be for staff. Ensure that staff food is labeled. No approval has been obtained to do these processes.
*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.
Starting on 1/1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) requires all cold foods be held at 41 degrees F. Please update or maintain all equipment to meet this change. Please plan accordingly.
Facility is not performing reduced oxygen packaging of food product until H.A.C.C.P. plan approval has been granted by Wake County Environmental Services.
Facility must have a H.A.A.C.P. plan that is reviewed and approved by Wake County Environmental Services before Reduced Oxygen Packaging can be done in facility. Yogurt production in facility can not start until management has obtained a variance for yogurt production from the NC Dept. of Health and Human Services Food Protection Section. Ice block maker in facility is approved only for use in maintaining cold food temp. in storage and for ice sculptures. This piece of equipment has not been approved to make ice in facility for public consumption. Reattach loose floor panel strips in walk in coolers.
