2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
23.
3-501.17; Priority Foundation; In the reach-in cooler in the kitchen found wrapped in a plastic wrap sliced deli meat that was date marked April 2 (over seven days). TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI - voluntary discard by PIC.
1.5
35.
3-501.13 ; Priority Foundation; Observed that salmon was thawed in uncut packages. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing. CDI - PIC made small cuts in ROP packages.
0.5
47.
4-501.11; Core; Observed that flip top cooler near cash register is leaking underneath. Equipment shall be maintained in a state of good repair. Repair the leak.
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
23.
3-501.17; Priority Foundation; In the walk-in cooler found a big container of pasta salad that was date marked 12/27/2023 (over 7 days). TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI - voluntary discard by PIC.
1.5
35.
3-501.13 ; Priority Foundation; Observed that salmon was thawed in uncut packages. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing. CDI - PIC made small cuts in ROP packages.
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
40.
2-402.11; Core; Observed one male food employee not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets 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. CDI - he put a hat during inspection.
0.5
47.
4-501.12; Core; Cutting board on the prep area in the kitchen has deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board. Next time full credit will be taken.
0.5
55.
6-501.12; Core; Observed that vent covers (walk-in cooler 1) and area around them has accumulation of thick dust. Also, side of the door to walk-in cooler 1 has dark residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above-mentioned areas.
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
37.
3-302.12; Core; One large container of sugar not labeled with the name of the food. 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. CDI - PIC labeled the container.
0.0
40.
2-402.11; Core; Observed several food employees not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets 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. Wear hair restraints.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed multiple metal and plastic containers that were stacked together while still wet in clean dishes area. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.12; Core; Cutting board on the prep area in the kitchen has deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board.
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. Obtain certification.
1.0
28.
7-102.11; Priority Foundation; Spray bottle of degreaser had no label present. Working containers used for storing poisonous or toxic materials shall be identified with the common name of the material. CDI - PIC labeled the bottle.
1.0
44.
4-903.11(A), (B) and (D); Core; Found couple of pans that were stacked together while still wet. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
47.
4-501.12; Core; Cutting board on the prep area in the kitchen has deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting board.
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
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. Obtain certification for more people.
1.0
16.
4-501.114; Priority; The facility uses chlorine sanitizer. The sanitizer used in 3-comp sink was at 0ppm. A chemical sanitizer used in a sanitizing solution for manual operation shall be used in accordance with the EPA-registered label use instructions. CDI by remaking sanitizer, now the chlorine sanitizer is above 50ppm.
1.5
23.
3-501.17; Priority Foundation; In a reach-in cooler found chicken salad that was date marked 12/01/2022 (over 7 days). In a walk-in cooler found open package of hot dogs without date marking. TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC, date marking hot dogs (opened yesterday), and voluntary discarding chicken salad.
1.5
41.
3-304.14; Core; Wiping clothes were held in buckets of chlorine sanitizer that was at 0ppm. Chlorine sanitizer used for wiping clothes must be 50-200ppm. Sanitizer remade to the proper strength.
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
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. Obtain certification for more people.
1.0
16.
4-602.11; Core; Observed small amount of dark residue accumulation on the top of the white panel inside the ice machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. CDI - PIC cleaned the ice machine during inspection.
0.0
43.
3-304.12; Core; Observed that scoops handles were touching the products in sugar and chicken breading containers. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Make sure handle does not touch the product.
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
2-102.12 (A); Core; There was no one with food protection manager certification during inspection. The Person in charge (PIC) 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. Obtain certification for more people.
1.0
15.
3-302.11; Priority; Found ground beef and whole muscle beef stored in one container in walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
41.
3-304.14; Core; Chlorine sanitizer buckets were reading at 0ppm for bleach. Cloths for wiping food spills shall be stored in between uses in a chemical sanitizer solution 50-100ppm for bleach. CDI - sanitizer remade at proper strength.
1.0
49.
4-601.11(B) and (C); Core; Some gaskets on reach-in coolers have food debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the gaskets.
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.
6-301.11; Priority Foundation; There was no soap located at hand sink near chips. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap. Employee provided soap. CDI.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Right unit is holding all temperatures between 50-54F. Potentially hazardous foods shall be maintained at 41F or less. All foods were prepared in morning at 8am so foods were put into walk-in to cool down. Store food in glass display case or in other cooler until unit is repaired. Repeat.
3.0
23.
3-501.17; Priority foundation; Multiple fruit cups and pasta salads in walk-in and reach in cooler did not have date labels present. Case of hot dogs in walk-in had no date mark present. Potentially hazardous foods shall be date labeled for a maximum of 7 days. EHS informed PIC that foods needed date labels. CDI. Repeat.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle had no label present. Working containers used for storing poisonous or toxic materials shall be identified with the common name of the material. Bottle was labeled. CDI.
0.0
41.
3-304.14; Core; Sanitizer buckets were reading at 0ppm for bleach. Cloths for wiping food spills shall be stored in between uses in a chemical sanitizer solution 50-200ppm for bleach. Store towels in bleach.
0.5
44.
4-903.11(A), (B) and (D); Core; Tong was stored along fryer area near towels with grease. Utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination. Store tongs in clean, dry location.
0.5
49.
4-602.13; Core; Hot cabinet has heavy grease built up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean hot cabinet.
0.0
55.
6-501.12; Core; Entire flooring has built up residue present in need of deep cleaning or replacement. Ceiling fans have built up debris present. Walls have built up grease residue present. Physical facilities shall be cleaned as often as necessary to keep them clean. Deep clean walls, ceilings and floors.
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 operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health. Follow-Up: 04/18/2021
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS Recommends that all food establishments periodically go over the employee health policy with employees and check in on their health.
Inspection led by: Shannon Flynn.*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. No signature required due to COVID-19. Inspection led by Shannon Flynn.
*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. Inspection led by Ursula Gadomski.
*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. Follow-Up: 05/17/2019
*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* 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.
*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. Inspection completed by James Smith and John Wulffert 2701
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. Please contact James Smith at 919-868-9246 with any questions about this inspection or the NC Food Code.
*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: 05/01/2017
Do not line shelves with foil. ... Employee health handbook provided. Use this as a basis for developing manager procedures for dealing with employees calling in with reportable illness. Follow-Up: 11/08/2015
Please note: Two young people who do not visibly have a role in the operations present in the dry storage area. Please be aware that the Person in Charge is responsible for ensuring that "[...] PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas [...]."
