3-501.17; Priority Foundation; Observed package of turkey-ham deli meat opened on Sunday 8/18 but date marked. Refrigerated, ready-to-eat Time/Temperature Control for Safety (TCS) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI by adding known date to deli meat.
1.5
47.
4-501.11; Core; Observed tears in warming pad on wrap station. Equipment shall be maintained in good repair. Replace pad.
3-501.17; Priority Foundation; Observed packages of deli meat opened the previous day but not date marked. Refrigerated, ready-to-eat Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Known dates added to deli meat.
1.5
28.
7-202.12; Priority; Observed a can of Raid Wasp and Hornet spray on shelf labeled for outdoor use only. For a pesticide, manufacturer's label instructions that state use is allowed in a food establishment. CDI-by educating and Raid was discarded during inspection.
0.0
45.
4-903.11(A) and (C); Core; Observed a box of trays stored directly on the floor in meat market area. Single service and single use articles shall be stored at least 6 inches above the floor. Elevate box.
0.0
47.
4-501.11; Core; Observed tears in warming pad on wrap station. Equipment shall be maintained in good repair. Replace pad.
3-302.11; Priority; Observed raw chicken stored above raw beef and raw beef stored above shrimps in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-by rearranging foods
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed TCS foods in walk-in cooler with temperatures above 41F(See temperature chart above). Ambient air temperature of walk-in cooler 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Walk-in cooler temperature adjusted down during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed packages of deli turkey and pork head cheese opened previous day but not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Package was date marked.
0.0
47.
4-501.11; Core; Observed tears in warming pad on wrap station. Equipment shall be maintained in good repair. Replace pad.
2-401.11; Core; Observed employee eating lunch on prep table in meat market area. Employees shall eat only in designated areas where the contamination of exposed food, clean equipment and utensils, or other items needing protection can not result. CDI-by educating employee and manager.
0.5
35.
3-501.13 ; Priority Foundation; Observed meat thawing in sink submerged in water but under running water. TCS (Time/Temperature Control for Safety) foods shall be thawed under refrigeration or completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 41F or for raw animal food are not above 41F for more 4 hours including time placed under water. CDI-by educating employee.
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 have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-501.114; Priority; A spray bottle of sanitizer measured above 200 ppm of chlorine. A chlorine solution shall have a concentration indicated by EPA guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Solution was diluted.
1.5
23.
3-501.17; Priority Foundation; A package of deli turkey that was opened and sliced the previous day was not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Package was date marked.
0.0
39.
3-305.11; Core; 3 stacks of unopened boxes of food, received the previous month, were sitting on the ground of the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Place these boxes on racks or crates.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
