2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
16.
4-601.11 (A); Priority Foundation; Observed a few clear food containers stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink.
0.0
45.
4-903.11(A) and (C); Core; Observed food trays stored food portion up in kitchen. Observed a box of foil sheets stored directly on the floor in storage room. Single service and single use articles shall be stored at least 6 inches above the floor and shall be kept in original protective package or other means to protect from contamination until used. Store food tray food portion down. CDI-Box of foil sheets were moved to shelf.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving near prep table in kitchen. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
3-304.14; Core; Observed wiping cloth in chlorine sanitizer less than 50 ppm. They shall be kept in approved, clean chlorine sanitizer at 50-200ppm concentration. CDI-by making new batch of sanitizer for wipes.
0.0
44.
4-901.11; Core; Observed a few clear containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. CDI-Wet containers were separated to air dry during inspection
0.5
45.
4-903.11(A) and (C); Core; Observed box of bowls stored directly on the floor in kitchen. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Boxes were moved to shelf
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in kitchen and dry storage area. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
4-901.11; Core; Observed a few clear containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in kitchen and dry storage area, and bottom interior of reach-in (tater tot) freezer. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
0.5
53.
6-501.18; Core; Observed soiled toilet in men's restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning of toilet.
0.0
56.
6-303.11; Core; Light bulb is blown out in light fixture in the men's restroom. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace light bulb.
2-501.11; Priority Foundation; Facility did not written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees 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 clean up plan was provided.
0.0
16.
4-501.114; Priority; Observed chlorine sanitizer concentration at three compartment sink was below 50ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-chlorine sanitizer was made at proper concentration.
1.5
44.
4-901.11; Core; Observed a few clean bus tubs and clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in dairy reach-in fridge. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy including the addition of Nontyphoidal Salmonella as a pathogen. The permit holder shall require food employees and conditional employees FOOD to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. No points deducted and emailed updated employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facility did not written vomit and diarrhea clean up plan. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal 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 and written clean up plan emailed.
0.0
47.
4-501.11; Core; Observed rusty wire storage shelves in dish area and next to prep table in kitchen. Equipment shall be maintained in good repair. Replace rusty wire shelves.
0.5
49.
4-601.11(B) and (C); Core; Observed interior bottoms of reach-in fridges and freezer were slightly soiled. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
0.0
55.
6-501.12; Core; The flooring in kitchen needs to be thoroughly cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean. Have floors professionally cleaned and buffed.
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***
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Today, DHD would not let me enter temperatures. Approval given, to the second food truck to use this commissary. *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
