| # |
Comments |
Points |
| 1. |
2-103.11 (A) - (P); Priority Foundation; PIC Knowledge/Duties- When asked PIC stated that the MFU returns to the Commissary 2-3 days per week, but is out operating all week. Your permit states that "On days you operate, the MFU must report at least once to the commissary for supplies, cleaning, and servicing." Raw okra observed in the 3-comp sink. Your permit lists okra stew soup and states that "Goat meat, chicken, all soups, fufu, yam porridge and rice will be prepared and cooked in the commissary." Follow the requirements of your permit. PIC has requested that raw goat meat in Ready-to-Cook form be added to his permit allowances for use on the truck. REHS approved small amounts of raw goat meat in ready-to-cook (chopped) form be allowed on the MFU conditionally, as long as good temperatures are maintained and the cold-holding unit is not overloaded. |
1.0 |
| 3. |
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC via email and hard copy. |
0.0 |
| 5. |
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC via email. |
0.0 |
| 10. |
6-301.12; Priority Foundation; No paper towels available at the handwashing sink and no paper towel dispenser available to put them in. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- Paper towels added during inspection. Recommend installing a paper towel dispenser at the handwashing sink. Always wash hands at beginning of shift before working with food. |
1.0 |
| 15. |
3-302.11; Priority Foundation; Raw eggs stored above cooked foods in tall cold-hold unit. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- Shell eggs moved to lower shelf during inspection. |
0.0 |
| 23. |
3-501.17; Priority Foundation; Date-marking missing on foods prepared previous days including goat meat, chicken broth, and spinach agusi. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection. |
1.5 |
| 28. |
7-102.11; Priority Foundation; Labeling missing on spray bottle of water stored with chemicals. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. |
0.0 |
| 38. |
6-202.15; Core; Rear door left wide open with no screen in place. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep door closed, or add mesh curtain. |
0.0 |
| 39. |
3-305.11; Core; Large box of plantains/bananas stored on floor. 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; and At least 15 cm (6 inches) above the floor. Move food up off the floor. |
1.0 |
| 45. |
4-903.11(A) and (C); Core; Several stacks of unwrapped uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection. |
0.5 |
| 54. |
5-501.16; Core; No trash can available at the handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a small trash can at the handwashing sink. |
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 today due to COVID-19 precautions. Inspection report is emailed to PIC. |
