3-305.11; Core; Rack of breads stored next to soiled dish shelving. Food shall be protected from contamination by storing the food in a clean dry location where it is not exposed to splash, dust or other contamination. Bread rack moved as far left as possible. EHS recommends adding a barrier to the side of the shelf if food items are going to be stored next to rack.
2-102.12 (A); Core; Facility does not have a certified food protection manager. A person in charge shall be a certified food protection manager. CDI: Provided ANSI-accredited list of programs. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
10.
5-205.11; Priority Foundation; One used ice cream scoop was stored within the handwashing sink nearest to the dairy walk in cooler. Handwashing sinks shall not be used for purposes other than handwashing. CDI: Scoop was removed.
0.0
18.
3-401.11; Priority; A tray of baked chicken (cooked from raw) had varying final cook temperatures with the lowest temperature recorded at 153F. Poultry shall be cooked to a final cook temperature of 165F for at least 15 seconds. CDI: The chicken was placed back into the oven for another 10 minutes to reach an internal temperature of at least 165F. Employee was trained on techniques for verifying final cook temperatures. Ensure that the thickest portion of each chicken reaches 165F.
1.5
33.
3-501.15; Core; Container of pastrami was cooling with a thick plastic wrapping. Cooling shall be accomplished by uncovering the container if protected from overhead contamination. CDI: Pastrami was uncovered.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.13 ; Core; Vacuum sealed tuna was thawing without being removed from reduced oxygen environment. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen shall be removed from the reduced oxygen environment during thawing. Cut open vacuum sealed packaging during thawing process.
0.5
49.
4-601.11(B) and (C); Core; Gaskets on the auxiliary cooler were soiled with food debris. Nonfood-contact surfaces of equipment shall be free of an accumulation of soil, food residue, dust, and other debris. Clean gaskets.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Food in right produce walk in cooler was maintained above 41F (see temperature chart). Ambient air near blower was 39F, but 42F at the furthest point from blower. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Technician arrived during inspection to adjust walk in cooler down and one container of house-made ranch was voluntarily discarded (prepared 06/24/23).
1.5
33.
3-501.15; Priority Foundation; Container of sausage was cooling in a large, deep container with a tight fitting lid. Cooling shall be accomplished by placing the food in shallow pans, into smaller portions, and by uncovering the container if protected from contamination. CDI: Sausage moved onto sheet pan.
0.0
General Comments
Matt explained lights in dry storage were recently replaced, but EHS was unsure if lights were shatter proof. Verify they are shatter-resistant If not shatter-resistant, install light shields.
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Food in walk in cooler had temperatures above 41F. Multiple gallons of milk and cream were maintained above 41F in beverage cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Milk and creams from beverage cooler were voluntarily discarded. Food in walk in cooler moved to other walk in cooler until unit can maintain food at 41F or less.
1.5
41.
3-304.14; Core; Sanitizer bucket for wiping cloths had 0 PPM quaternary ammonia sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses at 200-400 PPM for quaternary ammonia, 50-200 PPM for chlorine solutions, and in accordance with manufacturer's label use instructions. Ensure sanitizer buckets are maintained at 200-400 PPM quaternary ammonia.
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
3-302.11; Priority; Eggs were stored directly above ready-to-eat oranges in prep drawer. Cross-contamination shall be prevented by separating raw food from ready-to-eat food during storage. CDI: Eggs moved to bottom drawer.
1.5
23.
3-501.17; Priority Foundation; One container of bulk soup was not labeled with the date it was prepared. Temperature controlled for safety foods shall be labeled with the date they were prepared and discarded after 7 days. CDI: Label added.
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
5-202.12; Core; Handwashing sink near the beverage station was missing piping and was unable to be used. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Repair handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Food in the walk in cooler was holding above 41F (see temperature chart). Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Food maintained at 45F or below will be discarded after 4 days instead of 7 until repaired. Store foods in other walk in cooler until repaired. Walk in cooler was being repaired during inspection.
1.5
23.
3-501.18; Priority; One container of pork was maintained past 7 days. Temperature controlled for safety foods shall be discarded after 7 days. CDI: Pork was voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Nonfood-contact surface of slicer had some food debris. Nonfood-contact surfaces of equipment shall be free of an accumulation of soil, food residue, dust, and other debris. CDI: Slicer was cleaned.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; All food in prep top 2 and prep cooler 2 were above 41F (see temperature chart). Ambient air in this unit was 54F. Time/temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded. Avoid storing temperature controlled for safety foods in this prep unit until it is repaired to maintain food at 41F or less.
1.5
25.
3-603.11; Priority Foundation; Facility menu does not have a disclosure on the food that can be cooked to order. A disclosure shall include identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Provide menus that include a disclosure of food items that are offered raw or undercooked. CDI: Facility will not offer raw or undercooked foods until menus include disclosure.
0.5
41.
3-304.14; Core; Sanitizer bucket for wiping cloths had 0 PPM quaternary ammonia sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses at 200-400 PPM for quaternary ammonia, 50-200 PPM for chlorine solutions, and in accordance with manufacturer's label use instructions. CDI: Sanitizer bucket was replaced with quaternary ammonia at 200 PPM.
0.0
48.
4-302.13; Priority Foundation; Facility did not have an irreversible temperature indicator for high-temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire irreversible temperature indicator. EHS will verify by 03/31/2022.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 03/31/2022
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed TCS foods in the tall reach-in refrigerator, measured above 41F (check temperature charts). Ambient air in the refrigerator was at 43F. Potentially hazardous foods (TCS foods) shall be cold held at 41F or less. CDI - PIC adjusted (lowered) temperature in the refrigerator.
1.5
55.
6-501.12; Core; Small amount of debris under the equipment in the bar area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the 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; No PIC signature due to COVID-19 precautions.
*There are a lot of refrigerators/coolers that are not being used, and have been turned off. Once these units are turned back on for use, check to ensure that foods are able to be held at 41F or less. Recommend keeping a cup of water overnight, and check for its temperature the next day as a way to monitor coolers' temperatures.
*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.
Facility is currently undergoing a remodel in part of the kitchen area. Facility referred to plan review. Facility *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.
discussed non-continuous cooking process for preparation of raw chicken with PIC. PIC will ensure that par cooking will no longer occur and raw chicken will be cooked an internal temperature of 165F- no violations of this process were observed during inspection.Inspector contact info: Maria Powell 919-675-5603. 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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
