Observation: Yogurt milk drinks in the display refrigerator, hummus not holding 41F or below. TCS foods on the sandwich prep unit not holding cold. CDI: Refrigerator air flow blocked - Removed boxes from behind refrigerator; added ice to products on the prep bins holding TCS foods; Moved food products to other refrigeration holding 41F or below.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
0.0
23.
Observation: The date marking system for the ready to eat food products on display is not consistent. Some products from yesterday are not marked, additional prepared products are not dated when packaged, placed in display. Discussed development of date marking system for displayed foods, use by dates. Follow up August 15, 2024.
3-501.17; (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the REGULATORY AUTHORITY upon request. Pf
1.5
36.
Observation: Prep refrigerators, display refrigerators do not have working thermometers to regularly check air temperatures in food service units. Ensure that all refrigeration units have a working thermometer to monitor temperatures.
4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE
0.0
37.
Observation: The grab and go prepared ready to eat food products are not labeled with ingredients and allergen information.
3-602.11; FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
(B) Label information shall include:
(1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD;
(3) An accurate declaration of the quantity of contents;
(4) The name and place of business of the manufacturer, packer, or distributor; and
(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD
1.0
41.
Observation: The wiping clothes used to clean up spills and wipe production areas are not being stored in a sanitizer between use. CDI: Operator set up sanitizer buckets between use.
3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
43.
Observation: Spatulas and knives used to prepare food being stored under panini machine in unclean area. In use utensils for preparing falafels store din standing water. CDI: Utensils removed from water, in use knives and spatulas removed from under panini machine.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (1) Clean area, (2) Hot water at 135F or higher or (3) In the food product.
0.0
47.
Observation: Prep/display refrigerators unable to maintain 41F or below for TCS food products. The gaskets on the produce cooler and the prep refrigerator in poor repair. The can opener blade is dull in need of repair. Ensure all equipment is maintained in good repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: Wooden spoon is not approved for use as follows and is not approved wood. Clear coated wood spoon used to scoop coked hcicken.
4-101.17; Core; Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.
0.0
49.
Observation: The shelving rack in the produce, dry food walk in has accumulation of microbiological debris; Ensure that all non-food contact surfaces are kept clean and in good repair.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Old plastic wrap and date marking stickers left on a few dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dished removed to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked chicken inside a bowl on prep counter holding above 41F. TCS foods shall be maintained cold at 41F or less. CDI: Chicken moved to reach-in cooler.
1.5
23.
3-501.17; Priority Foundation; One opened gallon container of milk without a date marking for when it was opened. TCS foods shall be dated the date that they are opened and held for 7-days. CDI: Date added. No points deducted due to only one food item not being dated.
0.0
44.
4-903.11(A), (B) and (D); Core; Several multi-use containers nested wet and retaining water. After cleaning and sanitizing equipment and utensils shall be stored in a self-draining position that allows air-drying. CDI: EHS brought to PICs attention and dishes were rotated to drain.
0.0
49.
4-601.11(B) and (C); Core; Minor grease build-up on hood vent system and stainless-steel backsplash. Nonfood-contact surfaces shall be frequently cleaned.
5-205.11; Priority Foundation; Spoon stored inside facility hand washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Spoon removed.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS flatbreads (chicken shawarma, etc.) holding above 41F on grab & go counter. TCS foods shall be maintained at 41F or below. CDI: Flat breads moved to grab & go case to return to temperature.
1.5
38.
6-501.111; Core; Few flies observed in kitchen area. The premises shall be maintained free of insects, and other pests.
0.0
56.
6-403.11; Core; Employee purse/bag, a pack of cigarettes, keys and a small lighter stored on facility shelving directly above food ingredients and single-service items. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI: EHS spoke with PIC in regard to employee storage. Suggestions were made for alternate locations where storage would be appropriate.
3-302.11; Priority; Animal fat stored with ready to eat bakery items inside reach-in cooler. Food shall be protected from cross contamination by storing raw animal foods away from ready-to eat foods. CDI: Fat moved below ready to eat items.
1.5
16.
4-602.11; Core; Pink residue build-up inside ice machine. Equipment such as ice machines shall be frequently cleaned.
1.5
56.
6-501.110; Core; Employee purse and drinks stored with facility food and single-service items. Lockers or other suitable facilities shall be used for the orderly storage of employee items.
7-102.11; Priority Foundation; Several unlabeled spray bottles containing chemical cleaners stored on chemical shelf near mop sink in back of kitchen area. Working containers of hazardous materials such as cleaners and sanitizers shall be clearly identified. Repeat Violation. CDI: PIC emptied bottles.
1.0
33.
3-501.15; Priority Foundation; Large, dense and tightly lidded container of slaw cooling inside glass door reach-in cooler. Cooling shall be accomplished by placing the food in shallow pans, separating food into thinner portions, using rapid cooling equipment, stirring the food in a container places in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS provided cooling method education.
0.5
38.
6-501.111; Priority Foundation; Observed a few flies inside back kitchen area and a roach crawl from under refrigeration units. The premises shall be maintained free of insects, and other pests. CDI: PIC ordered pest control materials and EHS advised contacting pest control company for guidance.
1.0
43.
3-304.12; Core; Observed two food utensils being stored between uses in a container of water on the grill top at 86F. Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and frequently cleaned.
0.0
49.
4-601.11(B) and (C); Core; Gaskets on reach-in units with food debris inside. Nonfood contact surfaces of equipment shall be kept clean.
0.5
56.
6-403.11; Core; Employee purse stored on top of bags of food ingredients in dry storage area. Suitable areas shall be designated where contamination of food, equipment, utensils, linens, and single-use items can not occur.
2-501.11; Priority Foundation; 0 points; Facility does not have a written plan to follow when responding to vomit/diarrhea events. This is a new requirement of the 2017 NC Food Code adopted on 10/1/2021. This is the first inspection since adoption of the food code; 0 points taken. EHS emailed a copy of a written plan to the PIC along with a reference poster. Please keep the full plan onsite to be in compliance with this requirement during the next inspection. Points may be taken if the facility does not have this plan or a comparable plan available onsite during the next inspection.
0.0
10.
6-301.11; Priority Foundation; 0 points; One handsink was not provided with soap (near register). All handsinks shall be provided with soap at all times. CDI-PIC replaced in soap dispenser beside sink.
0.0
15.
3-302.11; Priority; Raw shell eggs were stored in a reach-in cooler above raw vegetables, ready-to-eat garlic sauce, and milk. Raw eggs shall be stored under all vegetables and ready-to-eat items to prevent contamination. CDI-Employee moved eggs to the bottom shelf of the cooler.
1.5
28.
7-102.11; Priority Foundation; Repeat Violation; Several spray bottles of cleaners stored on the chemical shelf (beside mop sink) were not labeled. PIC stated that the bottles do not spray correctly. All bottles/containers with chemicals removed from their original packaging shall be labeled with the common name of the chemical. CDI-PIC emptied the bottles.
1.0
36.
4-204-112; Core; One prep cooler did not have a thermometer inside to measure the ambient air temperature. All coolers shall be provided with thermometers. Please place an air thermometer in this cooler.
0.0
36.
4-302.12; Priority Foundation; Grill area does not have a designated food thermometer. Meat market area has a dial top thermometer. Dial top thermometer has a divot in the stem which required the thermometer to be submerged in the food from tip to divot in order to get an accurate temperature. This thermometer is not able to measure the temperature of thin foods. Grill area shall have a designated food thermometer maintained in the grill area for measuring the temperature of thin foods. Highly recommend obtaining an inexpensive digital thermometer with a thin probe for use in the grill area. Verification Required; Please send image of thermometer obtained or order confirmation for thermometer to meghan.scott@wakegov.com by 2/24/22.
0.5
37.
3-302.12; Core; Repeat Violation; Containers of oil, flour, dry ingredients not labeled. Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food. Please label all containers.
1.0
43.
3-304.12; Core; 0 points; Several dry food containers had bowls in the food to be used as scoops. Utensils stored in food containers shall be equipped with handles that are held out of the food. Replace bowls with scoops that have handles.
0.0
47.
4-501.11; Core; 0 points; Gasket on one reach-in cooler door is torn and damaged (lower door on reach-in cooler with glass top door). Equipment shall be maintained in good repair. Replace gasket.
0.0
General Comments
TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 02/24/2022
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Do not leave TCS foods sitting out on counter while cleaning the prep cooler, move them to another cold-hold unit while you clean. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify new quat sanitizer test kit has been obtained. Follow-Up: 04/03/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
