Observation: Milk cartons on make line (46-47F),cooked eggs (45F) and sauces/dressings 72-73F at front service counter. CDI: Dressings, sauces discarded during inspection. Cooked eggs and milk cartons placed under make line refrigerator (39F). Ensure that all TCS (temperature control safety) food products are maintained at 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
1.5
49.
Observation: Shelving over the cookie production area is accumulated with debris. Ensure all utensils and equipment are kept clean. Caulking around front hand sink has mold. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
Observation: Grout missing from tile front space. Cove base tile missing/poor repair throughout kitchen area front service area. Front counter underneath not sealed, exposed would.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
Observation: Hand sinks are unable to reach 100F during use in the kitchen and bathrooms. Evaluate hot water in line heaters and water regulators for temperature adjustment.
5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
22.
Observation: The milk being held on the make line is unable to maintain 41F or below. Operator added ice containers. (*Change ice every 2-4 hours)
3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
47.
Observation:
Cove base tile in the walk in refrigerator missing.
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
48.
Observation: Due to in demand hot water heater not operational, hot water could not be supplied to dish sink at the beginning of inspection. Facility operator able to get second heater working to facilitate hot water to fixtures in facility. 4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf
0.0
50.
Observation: The hot water was insufficient due to operational ability of the in demand water heater heater. Heater is tripping GFI on socket and cutting off. Discussed temporary measures to correct until full repair to be made. Heater works intermittently but long enough to fill dish sink and some handwashing. 5-103.11; Priority Foundation; B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
A follow up inspection will be conducted in 10 days to determine corrective action plan for long term compliance.
0.5
54.
Observation: The areas in the dumpster corral is accumulated with trash, debris and food residues on pad. This area shall be maintained clean and free from harborage conditions created from refuse storage.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
General Comments
A follow up verification will be conducted May 10, 2024 for hot water correction. Follow-Up: 05/10/2024
5-205.11; Priority Foundation; Large shelving section blocking dish-washing hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Shelving removed when asked.
1.0
54.
5-501.114; Core; Drain plug missing from shared facility dumpster. Drains in receptacles shall have plugs in place.
0.0
55.
6-501.12; Core; Flood tiling damaged inside walk-in cooler. Physical facilities shall be maintained in a state of good repair.
4-602.11; Core; Black residue build-up inside dining room ice shoot. Equipment such as ice machines and inner components such as ice makers shall be frequently cleaned.
1.5
38.
6-501.111; Core; Several small flies observed in back kitchen area. The premises shall be maintained free of insects and other pests.
0.0
54.
5-501.115; Core; Several boxes and items of trash stored behind shared dumpsters inside enclosure. A storage area and enclosure for refuse shall be maintained free of unnecessary items.
3-501.16(A)(1) ; Priority; Chicken wings/legs in hot hold unit 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Chicken discarded.
3-501.16 (A)(2) and (B); Priority; Salad and cheese in cups on make line over 41F (see list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Cheese discarded or moved to freezer if made today. Repeat.
1.5
33.
3-501.15; Priority Foundation; Cheese cooling in cups on make line. Cooling shall be accomplished by using one or more methods: shallow containers, using rapid cooling equipment. CDI: PIC opened up cheese cups and placed them inside the walk in freezer. Repeat.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying.
0.0
49.
4-602.13; Core; Cleaning needed throughout establishment. Especially shelves, reach ins, outsides of equipment and drawer coolers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation;written procedures were not provided during inspection. EHS forwarded required procedure via email. FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
0.0
20.
3-501.14; Priority; Observed salad mix prepared at 11:53am temping 46F at 5pm. TCS foods shall be cooled to 41F within 4 hours of preparation. (B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5oC (41oF) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature such as reconstituted FOODS and canned tuna. Item voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority;Observed ramekins of blue cheese and jack cheese overfilled. Observed boiled eggs overfilled. All items temping above 41F. TCS foods shall be held at or below 41F- items discarded.
1.5
33.
3-501.15; Priority Foundation;Observed salad cooling inside containers with tightly covered lids.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers lifted.
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
*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.
Observed excellent handwashing during inspection.*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Darien Johnson (CFPM Exp 3/6/21)
*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.
