4-601.11(B) and (C); Core; Dust accumulation on shelving holding dry storage and shelf over reach-in cooler holding plastic wrap has heavy dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these shelves more frequently.
0.5
General Comments
Tall reach-in cooler is not working, facility has repair scheduled and is using other reach-in coolers for keeping food. Manager stated she is ordering less food, more frequently.
2-102.12 (A); Core; Manager has expired ServSafe certificate. The designated person in charge shall be a certified food protection manager. Manager has signed up for ServSafe class and showed EHS confirmation of class. No points deducted. Points will be deducted in future inspections if no manager on site with ServSafe certificate.
0.0
48.
4-501.14; Core; Dish sprayer at three compartment sink has minor buildup along inside where water sprays. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination. Clean the sprayer more frequently. Employee cleaned sprayer during inspection.
0.0
48.
4-302.14; Priority Foundation; Quaternary test strips next to three compartment sink are expired. They expired 2022. A test kit or other device that accurately measures the concentration of MG/L of sanitizing solutions shall be provided. Sanitizer tested at correct concentration during inspection. Verification required.
0.5
General Comments
Verification for test strips by July 27th. Please send photo of new test strips to sarah.thompson@wake.gov or 919-500-3421 Follow-Up: 07/27/2023
3-501.16 (A)(2) and (B); Priority; Half n Half in the reach-in was measured at 42F. TCS foods shall be maintained at 41F or less. CDI- refrigeration temp lowered during inspection. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Gasket on milk cooler in serving area has black residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food debris and residue. Clean this gasket.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A 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. No points deducted. Information sent to PIC during inspection.
0.0
39.
3-305.11; Core; Packages of water on floor of kitchen area, and boxes of coffee and Styrofoam cups on floor in storage room. 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 at least 6 inches above the floor. Move these items off the floor.
1.0
47.
4-501.11; Core; Reach-in cooler near oven not working. Equipment shall be maintained in a state of repair and good condition. Repair or replace this cooler.
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
Facility has two stem thermometers and one needs to be calibrated. To calibrate, put both thermometers into cup of ice and small amount of water. When red thermometer says 32F turn the dial of the white thermometer with a tool to adjust so that it reads 32F.
During inspection, a spray bottle of quat sanitizer, found above the 3 compartment sink, was checked and found to be too weak. The bottle was not being actively used during inspection. Employee stated that she had filled the bottle from the laundry chemical dispenser and it was found that the dispenser was not being run long enough prior to filling bottles. EHS advised using the sanitizer dispenser at the 3 compartment sink to fill sanitizer spray bottles and to make sure to allow the dispenser to run for a few moments prior to filling the bottle.
*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.
