3-501.16 (A)(2) and (B); Priority; Large container of lettuce was being stored too highly above the ice in an ice bath and was at 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Lettuce was placed in closed refrigeration to be cooled.
1.5
40.
2-303.11; Core; Observed an employee wearing a watch while preparing food. Other than a plain wedding band, employees may not wear jewelry on their wrists or fingers while preparing food.
0.0
43.
3-304.12; Core; Scoops with no handles were found being stored in food containers. If utensils are stored in food containers, they shall have handles that are above the food product in order to prevent potential contamination.
0.0
51.
5-205.15; Handwashing sink in the dishwashing area was not draining. Plumbing shall be maintained in a state of good repair. CDI- Plumber repaired sink during the inspection.
3-501.15; Priority Foundation; Container of sweet potato salad cooling inside a tightly lidded container. Foods shall be cooled in thin layers, in shallow pans, and loosely covered to allow cold air from the cooler to flow over the food. CDI: Food placed on a sheet pan uncovered to cool.
6-501.111; Core; Few flies observed in kitchen area. Premises shall be maintained free of pests.
0.0
47.
4-202.11; Priority Foundation; Several deep gouges observed on cutting board surfaces. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, pits. CDI: New cutting boards ordered.
5-205.11; Priority Foundation; Employee drinks stored on handwashing sink basin. Handwashing sink may not be used for purposes other than handwashing. CDI: Items removed during inspection.
5-205.11; Priority Foundation; Cleaning chemicals stored in back handwashing sink basin. A handwashing sink shall not be used for purposes other than handwashing. CDI: Items removed.
1.0
44.
4-903.11(A), (B) and (D); Core; Clear plastic containers stored over 3-compartment sink with trapped water inside. Cleaned equipment shall be stored in a self-draining position that allows air-drying.
0.5
49.
4-601.11(B) and (C); Core; Minor food debris collecting inside reach-in cooler door gaskets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of debris. Repeat Violation.
4-501.112; Priority Foundation; Observed high temperature dish machine wash temperature idling at 91F after several cycles. Thermal disk reading 140F after several cycles. In a mechanical operation, the temperature of the sanitizing rinse may not be more than 194F or less than 180F. CDI: Facility to manually sanitize until dish machine can be repaired.
1.5
42.
3-302.15; Core; Observed tray of roasted peppers with pieces of the produce sticker left on them. Fruits and vegetables shall be thoroughly washed to remove soil and other contaminants before being cut and cooked for human consumption.
0.5
49.
4-601.11(B) and (C); Core; Food debris observed in gaskets of reach-in coolers. Hood ventilation system above main grill station in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of debris. Repeat Violation.
0.0
55.
6-501.12; Core; Cleaning needed on floors and floor drain in 3-compartment sink area. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
0.0
General Comments
Kardia kitchen has returned to full service since last inspection in April.
4-601.11 (A); Priority Foundation; Warning stickers left on 3 large food storage containers. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; Gaskets on several reach-in cooler units in need of thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and other debris.
0.0
55.
6-501.12; Core; Thorough cleaning needed on floors and walls throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Facility is operating at a very limited capacity due to lack of staff. PIC states they hope to return to full operation by May/June.
2-501.11; Priority Foundation; 0 points; Emailed PIC a procedure for cleaning vomit/diarrheal events. This is a new requirement of the 2017 NC Food Code adopted on 10/1/21. Please keep the full plan onsite for reference during such events and for review during future inspections.
0.0
13.
3-101.11; Priority; Lemons in the walk-in cooler observed with growth and signs of spoilage. Adulterated food shall be discarded. CDI-Lemons discarded.
1.0
33.
3-501.15; Priority Foundation; Sliced ham/turkey in the walk-in cooler, cut tomatoes in the walk-in cooler, and artichokes removed from a can in the grill prep cooler were cooling while tightly covered with plastic wrap, slowing cooling significantly. Foods shall be cooled in thin layers, in shallow pans, and loosely covered to allow cold air from the cooler to flow over the food. CDI-Covers of foods were loosened to allow greater air flow.
0.5
43.
3-304.12; Core; 0 points; Observed a plastic portioning cup stored in a bulk container and a coffee cup used as a scoop in another bulk container in the dry storage room. Scoops shall be equipped with handles that are held out of the food. Remove cups.
0.0
45.
4-903.12; Core; Paper towels and aluminum foil were stored under a handsink on the cook line (beside countertop flatbread oven). Single-service items and other food equipment may not be stored under drain lines of sinks. Please move these items to another area.
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 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
*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: 09/10/2020
*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. Follow-Up: 09/20/2019
Main REX kitchenis currently using Kardia for cooking. Facility is not offering animal foods served under cooked at this time.EHS provided TPHC document for to-go dishes and hot held breakfast items. EHS provided upated from 1-B.*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. Follow-Up: 04/27/2018
Computer was not functioning properly the day that this inspection was done. A handwritten inspection form was filled out and signed which is why there is not a signature on the electronic copy of the report.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
