4-602.11; Priority Foundation; Noted food employee wiped down slicer with sanitizer but did not thoroughly clean noted slicer before applying sanitizer. Observed food debris still stuck to the grinder panel above the slicer after staff sanitized slicer unit. Discussed cleaning and sanitizing slicers, cutting boards and in-use knives every 4 hours. CDI- Education provided.
0.0
23.
3-501.17; Priority Foundation; Found a container of tuna salad with two inconsistent date marking labels posted on container. Noted one side of container dated for 6/24 and the other side of the container dated for 6/30. Ensure proper date used to label TCS items. Also ensure container thoroughly cleaned and sanitized (with old date marking labels removed) before use. CDI- Education provided. Appropriated date label used.
1.5
36.
4-204-112; Priority Foundation; Noted ambient air thermometer missing for the rear prep cooler and front end display case cooler unit. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. CDI- Ambient thermometer placed inside both units.
0.5
40.
2-402.11; Core; Staffing preparing sandwiches, packaging food, cleaning and washing equipment/utensils not wearing an effective hair restraint. Visors are being worn which do not cover hair. A visor can be worn with hair net or different hair covering can be provided. 2-402.11; Core;A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
54.
5-501.19; Core; Noted handwashing sinks missing trash can units. The closet trash cans were hard to reach in noted facility or not within range of handwashing sinks. An area designated for REFUSE, recyclables, returnables, and, except as specified in par. (B) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES and a public health HAZARD or nuisance is not created.
Observation: The person in charge is not able to demonstrate requirements for exclusion and restriction of staffing as it pertains to reportable symptoms and diseases.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf
(17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf
CDI: Education provided to operator during inspection.
1.0
22.
Observation: Slice tomatoes and cut leafy greens observed exceeding 41F.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ยง3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Products removed from service and discarded.
1.5
33.
Observation: Pans of tuna salad being placed in deli display to cool - Observed at 46F. The deli display refrigerator cannot be used to cool food products due to usage. This is a repeat observation.
3-501.15;(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged i n the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Core;
CDI: Tina salad was moved to walk in refrigerator. Person in charge was aware of production time which allowed for 45 additional minutes for completion of cooling requirements.
1.0
40.
Observation: Staffing preparing sandwiches, packaging food, cleaning and washing equipment/utensils not wearing an effective hair restraint. Visors are being worn which do not cover hair. A visor can be worn with hair net or different hair covering can be provided.
2-402.11; Core;A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
41.
Observation: Staff are not placing wiping clothes used for wiping food/non food cntact surfaces in a sanitizer between use. Spills on production counters, cutting boards, knives and slicers are being wiped with dry clothes that are placed on hooks behind the counter.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
0.0
47.
Observation: The thermometer on the walk in refrigerator is in poor repair and no longer readable.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
47.
Observation: The metal sheeting on the walk in is beginning to oxidize (rust). The hood filtration system is separating from the stainless steel wall covering creating gapping. This can be readjusted and resealed. The lights in the hood system are blinking/burned out - Replace lighting bulbs.
4-501.11; Core;A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
48.
Observation: Buildup observed in the corners of food prep sink basin. Additional buildup on backsplash; under drain boards at warewash sink.
4-501.14; Core; The compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
0.0
General Comments
Consider a time as a public health control policy for the make line refrigeration specifically sliced tomatoes and cut leafy greens (lettuce).
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of bodily fluids as required. CDI-Written information given to PIC.
0.0
16.
4-601.11 (A); Priority Foundation; Found a few serving containers with old date marking stickers still attached stored as being clean near the three compartment sink area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Stickers removed, containers rewashed.
1.5
33.
3-501.15; Priority Foundation; Found a container of tuna salad, prepared an hour prior to inspection, cooling in the display case cooler. Noted Tuna salad was temping at 45 F during time of inspection. Discussed blast chilling TCS items in the freezer unit or walk-in prior to placing item in the display cooler. CDI- Container relocated to Walk-in cooler.
0.0
49.
4-602.13; Core; Observed sticky build-up along the sides and interior surface of the oven unit. Also noted an accumulation of food debris / crumbs along the interior surface of the Delfield cooler drawers. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.111; Core; Noted top lid to the outside dumpster unit has been torn off. Discussed contacting the City to have top lip replaced to minimize the risk of attracting rodents and pest to dumpster unit.
0.0
54.
5-501.115; Core; Excess debris and litter piled on the ground behind the outside dumpster unit. storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
55.
6-501.12; Core; Observed some food debris along the hard-to reach floor spaces underneath Nuvu bread proofer and back-end Delfield prep cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean floors and walls throughout
3-305.11; Core; Observed multiple items in the walk in cooler that did not have a cover and had debris hanging from the shelves above.- Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.- Please cover items to protect them from contamination
1.0
47.
4-501.11; Core; The freezer near the grill area has large accumulation of ice building up from condensation. The freezer near the mop drain area is broken on the bottom with grates broken off.- Equipment shall be maintained in a good state of repair and condition.- Please repair items listed. For the ice in the freezer, may be able to call repairman to find the leak.
0.5
49.
4-602.13; Core; Equipment throughout, mostly in the sandwich prep areas, have heavy buildup of debris.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment throughout
0.5
55.
6-501.12; Core; There is food splash/buildup throughout the facility on the walls and floors. Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean floors and walls throughout
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
2-501.11; Priority Foundation; Facility does not have written procedures to follow for diarrheal or vomiting events. Provide written procedures for vomiting or diarrheal event for employees to follow. REHS emailed person in charge procedures.
0.0
6.
2-401.11; Core; Employee drinks on the prep table. Store employee drinks where contamination of exposed food, clean equipment, utensils, single service articles shall not result. The drinks were moved away from the above areas.
0.5
10.
6-301.14; Core; 6-301.14; Core; Handwashing signs not available in the men's and women's bathrooms. 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. Go to www.wakegov.com/food to print signs. This is a repeat item.
1.0
16.
4-601.11(A); Priority Foundation; Can opener blade has build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Can opener was taken back to the dishwashing area to be washed, rinsed and sanitized.
0.0
23.
3-501.17; Priority Foundation; Opened turkey and roast beef not date marked in the walk-in cooler. Date mark time/temperature control(TCS) for safety food for up to 7 days once opened or prepared when held at 41F or below. The above items were date marked once REHS spoke to person in charge.
1.5
39.
3-305.11; Core; Uncovered turkey in the walk-in cooler. Using a scoop with no handle in the corn meal. Keep food where it is not exposed to splash, dust or other contamination. Keep food in clean dry location.
0.0
41.
3-304.14; Core; Wiping cloths on the hand sink and in the prep area. Keep wiping cloths in sanitizer mixed to the manufacturer's specified concentration. Wet wiping cloths were placed in sanitizer solution during the inspection.
0.5
49.
4-602.13; Core; The inside of the oven and inside the bread oven has build up. The cabinet shelving beneath the soda machine has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.115; Core; Grease and cardboard on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
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
No signature of recipient due to COVID-19 pandemic.
