3-304.14; Core; [Repeat] Wiping cloths observed being stored in a sanitizer solution less than 200ppm. Quaternary ammonium solutions shall be between 200-400ppm.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
6-301.12; Priority Foundation - No paper towels were available at handsink in main food/beverage prep area...Paper towels, napkins or other approved hand drying device shall be provided at each hands...CDI by placing napkins at handsink.
1.0
41.
3-304.14; Core - Wiping cloths were stored in soapy water bucket, and wiping cloth sanitizer solution in sanitizer bucket was very soiled and quaternary ammonium sanitizer concentration was a little less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above (not in soapy water solution) OR store them in soiled laundry area.
0.5
45.
4-903.11(A) and (C); Core - Disposable plastic cups were unprotected on customer beverage counter top...Single service disposable food containers/items shall be protected from contamination...CDI by covering cups with plastic sleeve.
0.0
49.
4-601.11(B) and (C); Core - Black push cart and counter under coffee beans machine were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
DISCUSSION: Large cutting board used for preparation does not fit into compartments of 3-compartment sink. Use a smaller cutting board for food prep purposes that can easily be washed, rinsed and sanitized at your 3-comp sink...Merry Chef oven to heat up/toast foods for customers is exposed and unprotected from customers possibly sneezing, coughing or touching foods prepared in oven (no foods were placed in oven during inspection). Place a sneezeguard by oven so that when it is in use, customers cannot contaminate exposed foods going into or coming out of oven.
7-201.11; Priority - Bottle of sanitizer was hanging on shelf above/near clean utensils...Chemicals and sanitizers shall be stored to prevent contamination of clean equipment and utensils...CDI by properly relocating sanitizer bottle.
0.0
44.
4-903.11(A), (B) and (D); Core - Clean utensils were stored under/near waste lines...Food service utensils/equipment shall be protected from contamination...Remove utensils from under waste lines.
0.0
45.
4-903.11(A) and (C); Core - Food contact surfaces of large and small paper plates, stacks of disposable cups and plastic spoons were stored unprotected...Single service disposable food containers/items shall be protected from contamination...Cover or invert paper plates, stored spoons with handles up in cup, and keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
49.
4-601.11(B) and (C); Core - Upright Turbo Air refrigerator had soiled interior bottom with large milk spill...Equipment nonfood contact surfaces shall be kept clean...Increase refrigerator cleaning frequency.
0.5
General Comments
DISCUSSION: Ensure you have access to list of ingredients of pico de gallo since individual plastic containers of pico have no ingredient label (but box they come in does)
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
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. CDI: No points taken and facility has been sent the template provided by the State for future inspections.
0.0
16.
4-501.114; Priority; Sanitizer being dispensed from the 3 compartment sink measured 0 ppm. A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (200-400 ppm in most cases and in some instances 150 ppm) when used as a sanitizing solution. CDI: PIC is able to hand mix sanitizing solution until the dispenser is repaired.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
