3-302.11; Priority Foundation; Found a flat of raw shelled eggs stord above containers of potato salad in the prep cooler. Keep ready to eat food items stored above raw animal proteins. CDI- item rearranged.
1.5
23.
3-501.17; Priority Foundation; Found a pack of re-wrapped sliced turkey missing a date marking label in the prep cooler unit. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day . CDI- Item discarded
0.0
54.
5-501.113; Core; Noted side sliding doors left opened on the outside dumpster unit. Keep outside dumpster sliding doors and top lids closed.
0.0
56.
6-501.14; Core; Noted vents throughout prep kitchen are dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
6-301.12; Priority Foundation; Noted paper towels missing from one the handwashing sinks near the dish machine area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- towels promptly replaced.
0.0
39.
3-307.11; Core; Observed apples, pears and peaches unprotected at sandwich station. Protect food on display using shields, packaging, or other effective means. CDI-Noted fruit will be washed and individually wrapped.
1.0
54.
5-501.113; Core; Noted side sliding doors left opened on the outside dumpster unit. Keep outside dumpster sliding doors and top lids closed.
2-103.11 (O); Priority Foundation; Facility missing updated employee health policy. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI- REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of bodily fluids as required. CDI-Written information given to PIC.
0.0
39.
3-305.11; Core; Noted multiple dry ingredients and spices stored underneath a prep sink drain line. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Instructed PIC to transfer food item in a sealable container.
1.0
49.
4-601.11(B) and (C); Core; Need to clean and sanitize the popcorn kettle machine behind the deli station. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
54.
5-501.113; Core; Need to keep the sliding doors closed on the outside cardboard and trash dumpsters. Ensure sliding doors and top lids are kept closed on the outside cardboard and dumpster unit in between use.
6-301.12; Priority Foundation; Noted paper towels were missing from the front-end handwashing sink. Ensure all handwashing sinks are fully stocked with paper towels and soap. CDI- Paper towels replaced.
1.0
15.
3-302.11; Priority Foundation; Need to cover the tray of individually cupped ice cream in the walk-in cooler. All foods shall be covered to protect food from contamination.
0.0
39.
3-305.11; Core; Observed a few cases of frozen produce stored on the floor in the walk-in freezer unit. All food items must be stored in a clean dry location and at least six (6) inches off the floor.
4-501.114; Priority; Noted chlorine sanitizer reading below at 0 ppm for the chemical dishmachine. Sanitizer primed four times during inspection. Chlorine sanitizer must read between 50-200ppm. Discussed having technician assess and repair the line. Person in charge will wash, rinse and sanitize dishes at the 3 compartment sink until dishmachine is repaired. I shall return by March 22nd to ensure repairs completed for dishmachine .
1.5
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 Follow-Up: 03/22/2023
2-201.11 (A), (B), (C), and (E); Priority; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI
0.0
10.
6-301.12; Priority Foundation; Noted paper towels missing from the handwashing sinks located at the Cafe station. Also noted paper towels missing from one of the unisex bathroom, used by employees, during time of inspection. Ensure all handwashing station are fully stocked with hand drying provisions and soap at all times. CDI- person in charge replaced paper towels durng inspection.
1.0
39.
3-305.11; Core; Observed a rolled-down bag of Japanese breadcrumbs stored near the rear prep area. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Instructed PIC to transfer food item in a sealable container.
0.0
47.
4-501.11; Core; Observed excess ice build up covering the condensor fan unit in the walk in freezer. Further discussion determined condensor unit has undergone several repairs in the past. Discussed maintaining equipment in good repair. Have condensor unit assessed and repaired.
3-501.16 (A)(2) and (B); Priority; Containers of yogurt were reading at 45 F in the display case cooler located at the Cafe stand. Noted ambient thermometer missing from unit and yogurt pushed upfront near the warmest part of the display cooler. Discussed ensuring all TCS items are held at 41 F or below while held under refrigeration/ cold holding. CDI-Instructed PIC to adjust the ambient air on the cooler and place containers of yogurt closer to the cold air curtain in the display case cooler.
0.0
23.
3-501.18; Priority; Observed a container of lima beans and a container of Cole slaw dated for 9/7 in the walk in cooler unit. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items discarded .
1.5
36.
4-204-112; Core; Noted ambient air thermometer missing inside the display case cooler located at the Cafe stand. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. CDI-ambient air thermometer replaced.
3-305.11; Core; one bag of brown sugar was open on a lower shelf in the dry storage area. (A) Except as specified in par.par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. The brown sugar was placed into a rolling cart with a lid on it.
1.0
44.
4-903.11(A), (B) and (D); Core; a tub and tray of utensils were stored down in a tub that had debris in it. Equipment and utensils shall be stored in a clean dry place where contamination cannot occur. The utensils and tubs were sent to the dish machine.
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
5-205.11; Priority Foundation; Bottle of sanitizer and cloth were stored on the hand wash sink splash guard. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle and cloth removed by PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; 3-501.16 (A)(2) and (B); Priority; Homemade slices of pumpkin pie in display refrigeration unit measured at 77F. Keep all TCS foods at or below 41F. CDI- Pumpkin pie was voluntarily discarded by PIC.
0.0
49.
4-601.11(B) and (C); Core; The outside of several cooking bowls, pots, containers and the top of the vent of the warewashing machine have stickers on them. Non food-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Have these stickers removed.
0.0
54.
5-501.114; Core; Cardboard recycling bin is missing a plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Have plug replaced by waste contractor.
0.0
General Comments
Inspection led by Matthew Saliba
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 signature of recipient due to COVID-19 pandemic.
2-102.11 (A), (B); Core; Nobody on site has completed the ANSI accredited food safety manager course. At least one person in charge shall be a certified food safety manager who has passed an ANSI accredited food safety manager program. REHS recommends to have 2 to 3 food service employees certified as food safety manager. Complete this certification by June 10,2022.
0.0
5.
2-501.11; Priority Foundation; No written procedures provided for clean-up of diarrheal and vomiting events. Written procedures must be provided for a clean-up of diarrheal and vomiting events. REHS emailed written procedures to PIC and nursing home director.
0.0
16.
4-501.114; Priority; The chlorine sanitizer residue at the low temperature dish machine is less than 50ppm. Chlorine sanitizer for dish machine shall be a minimum of 50ppm of chlorine. Wash, rinse and sanitize dishes/equipment/utensils at 3 compartment sink until verified by REHS to meet 50ppm of chlorine residue. REHS will do a follow-up visit by October 17th.
1.5
28.
7-201.11; Priority; Disinfecting wipes stored next to packets of sugar. Store chemicals/sanitizer away from food, single service articles, linens and clean equipment. The disinfecting wipes were moved away from the above areas.
0.0
41.
3-304.14; Core; No wiping cloth with sanitizer solution provided. Provide sanitizer in a wiping cloth bucket mixed to the manufacturer's specified concentration. Sanitizer was mixed to the proper concentration during the inspection.
0.5
General Comments
No signature of recipient due to COVID-19 pandemic. Follow-Up: 10/17/2021
