2-201.13; 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
16.
4-601.11 (A); Priority Foundation; Noted sticker residue on clear serving containers and food residue along the blades of the tomato slicer unit that were both stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- EHS instructed PIC to reclean noted utensils.
1.5
22.
3-501.16 (A)(2) and (B); Priority;: Cut tomatoes in front service make line, holding between 45-46 F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Do not overstack TCS foods in open cold-hold units and ensure food is properly cooled to 41F in the walk-in cooler prior to placing TCS item on make line. CDI- Education provided, EHS instructed PIC to return sliced tomatoes to walk-in cooler to cool down.
1.5
23.
3-501.17; Priority Foundation; Found a container of tuna salad with two different date marking labels on the container (lid labeled 8/5 and container labeled 8/3). According to PIC food item was prepared on 8/5. Ensure correct date marking label posted on TCS items/containers. CDI - Noted food item relabeled.
0.0
37.
3-302.12; Core; Labeling missing on spices, bin of cornmeal, and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
38.
6-501.112; Core; Observed multiple dead cockroaches in the cabinet space below the self-serve soda machine. According to PIC, Orkin treats the facility once a month. Last PCO treatment was 7-16-24. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
1.0
49.
4-602.13; Core; Detail cleaning needed for the front-end handwashing sink basin, the interior top surface of the display case cooler, the walk-in cooler gaskets and the right-hand corner panel of the flat top grill
0.5
55.
6-501.16; Core; Noted mops leaning against service sink wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Discuss hanging mops in designated mop holder (mop head side down). Further investigation determined mop holder was broken. Have mop holder repaired.
0.0
55.
6-501.12; Core; Observed an accumulation of dust covering the ceiling tiles above the flat top grill area and wall space behind the reach-in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Noted various leaks from the ceiling tiles near the rear of the prep kitchen and dining area. PHYSICAL FACILITIES shall be maintained in good repair.
4-501.11; Core; The corner of the grill is leaking grease on floor. Top wire shelf above olive oil is rusty/peeling. Equipment shall be kept in good repair.
1.0
49.
4-601.11(B) and (C); Core; Food debris on wire shelves in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Clean or replace caulking turning black on backsplash of sink. Facilities shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Small make line by grill is not holding at 41F or below. Cold potentially hazardous food shall be kept at 41F or below. Will defrost this evening.
1.5
45.
4-903.11(A) and (C); Core; Open case of cups on floor in back. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
47.
4-501.11; Core; Small make line by grill not holding proper temperature, inside back of unit is frozen. Equipment shall be kept in good repair. Will unplug and defrost tonight.
0.5
49.
4-601.11(B) and (C); Core; Clean grease off of grill exterior. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Some food and soil debris on ceiling in back right corner. Facilities shall be cleaned as often as necessary to keep them clean.
6-301.14; Core; Front handwashing sink missing handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided to PIC for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cut tomatoes in front service well, overstacked in pan, holding at 44F in top portion and 41F in lower portion. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Do not overstack TCS foods in open cold-hold units. CDI- Top portion of tomatoes returned to walk-in for active cooling.
1.5
28.
7-102.11; Priority Foundation; Labeling completely faded off of sanitizer buckets. 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.
1.0
37.
3-302.12; Core; Labeling missing on spices, bin of cornmeal, and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
39.
3-305.11; Core; Several bottles of oil with dispenser tops stored directly under the soap dispenser at the front handwashing sink. 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. Recommend moving the soap dispenser so over the handwashing sink, not over storage/prep table space. CDI- Oil bottles moved over during inspection.
1.0
40.
2-303.11; Core; Food employee wearing bracelet. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have employee remove bracelet and rewash hands.
0.0
43.
3-304.12; Core; Tongs stored on low oven handle in the middle kitchen area. Scoop in cornmeal bin with handle down in the food. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs and scoop moved during inspection.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped single-service food containers stored food-side up on top of front deli case. Unwrapped drinking cups by front register have plastic sleeves, but the sleeves are not pulled up to protect the drinking surface of the top cup. 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- Food containers inverted food-side down and cup sleeves pulled up during inspection.
0.5
47.
4-501.11; Core; The corner of the grill is leaking dark grease all down the front corner of the unit. A pan is currently in place on the floor to catch most of the grease. In the walk-in cooler, wire storage rack is rusting with peeling coating. At the rear handwashing sink, the caulk has pulled away from the wall and splash guard. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the grill leak. Replace the rusting rack. Redo the caulk around the handwashing sink so that it is smooth and cleanable.
0.5
49.
4-602.13; Core; In the walk-in cooler, dust/residue accumulation along the ceiling vent. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this area.
0.0
54.
5-501.110; Core; Both sides of top lid of light green dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top lids of dumpsters closed.
0.0
55.
6-501.16; Core; Mop leaning up against wall, floppy mop head side up, in service sink area. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
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
3-304.12; Core; one plastic cup in the dry good container was buried in the dry goods.
During pauses in food prep utensils shall be stored out of the food or if it has a handle have the handle out of the food product. The cup was removed from the product.
0.5
45.
4-903.11(A) and (C); Core; the plastic lids are stored on dusty racks at the drink machine area. Single articles shall be stored in a clean dry place where contamination cannon occur. Clean the racks for the lids.
0.5
47.
4-501.11; Core; at the corner of the grill grease leaks out and has to be contained in a metal pan. Equipment shall be in good repair. The company is working on the solution for this.
0.5
49.
4-602.13; Core; build up of debris accumulated in the tracks on the deli cabinet. Debris under the long prep table in the back. Non food contact surfaces shall be cleaned often to stay clean.
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 NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC
