4-601.11 (A); Priority Foundation; A couple of scoops stored as clean with food residue left on the insides and one with caked on icing. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink area to be cleaned. Full points not taken due to only 2 scoops found. Ensure these items are cleaned before storing with other clean items.
1.5
48.
4-501.14; Core; Three compartment sink and outside of dish machine soiled with food debris and residue buildup. Warewashing equipment, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils or raw foods and drainboards shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and at least every 24 hours. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Several metal racks and shelving throughout soiled with residue and dust buildup. Walk-in freezer floor soiled with debris and a spill in the corner. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-601.11 (A); Priority Foundation; Several food scoops stored as clean were observed with food debris on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut turkey and tomato on the makeline were holding a few degrees above 41F. TCS foods shall be maintained at 41F or below in refrigeration. CDI- discussed with PIC ways to keep food cold. Keep foods covered and below the fill lines of containers to avoid temperature increases during service. Half n half was observed at 43F in the reach-in. Keep dairy products in refrigeration to keep cold. Full points can be taken for repeat violations.
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
4-501.114; Priority; Manual warewashing machine was observed having a sanitizing solution of 25ppm chlorine. At least 50ppm is needed to achieve proper sanitization. CDI- Ecolab was called and a technician arrived during inspection. Facility can use three compartment sink if necessary. No points taken today
0.0
22.
3-501.16 (A)(2) and (B); Priority; Roast beef and cut tomato were observed above 41F in the second sandwich prep flip top unit. TCS food shall be maintained at 41F or below in refrigeration. CDI- cut tomato was moved to the walk-in refrigerator to cool. This flip top unit is near the turbo oven which may be causing the tops of foods to warm during lunch service when the lid is open. Manager was made aware of this problem and will find a solution. Full points can be taken for cold holding violations in the future.
1.5
55.
6-501.12; Core; Food debris observed on the walk-in floor under shelving. Floors shall be kept clean. Clean this area
0.5
56.
6-501.14; Core; The AC vents on the ceiling near the back office above a shelf containing dry goods and single service articles has dust accumulation. 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. Clean vents when food and single service articles cannot become contaminated. All other vents observed clean. No points taken today.
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
2-501.11; 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 diarrhea 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
22.
3-501.16 (A)(2) and (B); Priority; Half and half and cut fruit in reach-in cooler near drive thru at 51F. TCS (Temperature Controlled for Safety) foods shall be held cold at 41F or below. Half and half discarded, manager unsure how long half and half in this cooler. Cut fruit was recently placed in this cooler and moved to walk-in cooler during inspection. Do not use this cooler for TCS foods until unit is adjusted and ensure holding foods at 41F or below. Other cooler in this area holding cream cheese and butter at 41F and below.
1.5
49.
4-601.11(B) and (C); Core; Baking racks used for holding bread and baking the breads soiled with food residue and buildup along some of the racks. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt food residue and other debris. Clean these racks more frequently.
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
