2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of bodily fluids as required. CDI-Written information given to PIC.; Corrected During Inspection
0.0
47.
4-501.11; Core; The 2-door reach in cooler is no longer functioning. Person in charge has placed a work order to have unit repaired. According to PIC, facility may plan to remove noted reach in cooler unit. Have unit repaired or removed.
0.5
54.
5-501.113; Core; Noted sliding door left opened on outside dumpster unit. Ensure sliding doors kept closed in between use.
6-501.11; Core; Physical facilities shall be maintained in good repair. Replace missing window and wall area in food service manager's office. The missing window and wall area are currently boarded over. This was done after a vehicle accidentally hit the building in July. Priority repairs are required to keep pests and possible mold growth out of the building. Repairs are also required for the food service manager to efficiently complete her work duties.
0.5
General Comments
Replace nozzle cover on spray hose for dishwash sink for better water flow.
5-202.12; Core; Handwashing sinks in the men's restroom are 68F and women's restroom hand sinks are 62F. A handwashing sink shall be provide water at a temperature with a minimum of 100F through a mixing valve or combination faucet. This is a repeat item.
5-202.12; Core; Handwashing sinks in the men's and women's restrooms are 71F. A handwashing sink shall be provide water at a temperature with a minimum of 100F through a mixing valve or combination faucet.
0.0
40.
2-402.11; Core; An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as a hat, hair covering, visor or hair net. This employee donned a hat once REHS spoke to PIC.
0.0
44.
4-903.11(A), (B) and (D); Core; Container of clean equipment stored on the floor. Store clean equipment and utensils at least 6 inches off the floor and in a clean and dry location. Store clean equipment and utensils where it is not exposed to splash, dust or other contamination.
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
3-305.11; Core; Ice in a cooler is set out on a table for customer self service. Food shall be protected from contamination by storing food where it is not exposed to splash, dust or other contamination. REHS spoke with PIC and the ice will be scooped by food service employees only in the kitchen.
1.0
47.
4-501.11; Core; Duct tape on the edges of the top shelf on the red rolling cart. Equipment
shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; Inside of the microwave has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
5-205.11; Priority Foundation; Lettuce, carrots and ice in the hand sink. A handwashing sink may not be used for purposes other than handwashing. REHS discussed this with PIC. PIC removed the ice, lettuce and carrots.
1.0
10.
5-205.11; Priority Foundation; A cooler is blocking access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. REHS spoke with PIC and the cooler away from the hand sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Egg salad is 50F in the prep area. Keep all TCS food at or below 41F when held cold. The egg salad was placed in the upright refrigeration.
1.5
43.
3-304.12; Core; Ice scoop for the ice machine in a container with a microphone. Store utensils that are in use in a clean location. Store the ice scoop with the handle out of the ice or in a clean container by itself. The microphone was removed and the ice scoop and container were washed, rinsed and sanitized.
0.5
49.
4-602.13; Core; Two coolers are stored with build up inside. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.111; Core; Missing both of the lids on the trash dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
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
2-201.11 (A) Priority; The person in charge does not have an employee health policy. The PIC provides documentation or otherwise satisfactorily demonstrates during the inspection, that all food employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. A written policy form 1B was emailed to the person in charge.
1.0
5.
2-501.11; Priority Foundation; No written procedures for vomiting or diarrheal clean up events. Provide written procedures for vomiting or diarrheal clean up events. Written procedures were emailed to person in charge during the inspection.
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.
*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.
*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.
*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.
Sweep up the trash, pine straw and leaves from around the dumpster to prevent harborage of animals and vermin.
*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.
*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.
This facility only has a 2 compartment sink. Will fill out the paper work to apply for a variance for this and get back with the manager. Follow-Up: 08/11/2018
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*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.
Lunch service had just finished when I arrived at the center. The food temp log of the facility shows that lunches were at 164 F to 188 F upon delivery. The facility is using a digital thermometer that is calibrated.
0.0
34.
The bin for the ice scoops had pink mold growth. Was cleaned.
0.5
36.
The dishwasher door is very hard to open and close. Have the door repaired.
The finish on the wooden top of one of the carts is worn off. Re-finish the top.
0.5
48.
Install a fly fan or a screen door on the back door to prevent flies from getting into the kitchen while the back door is open. The door is left open during deliveries or pick-ups.
There are no flies in the kitchen today.
0.0
49.
No documentation of approved training - no credit awarded.
The establishment has changed from chemical sanitizing to heat sanitizing. This requires that the hot water temperature be increased from 130 F to 140 F.
1.5
36.
The finish on the wooden top of one of the carts is worn off. Re-finish the top.
0.0
43.
The wall paper on the restroom walls is starting to peel off the walls.
0.0
48.
Install a fly fan or a screen door on the back door to prevent flies from getting into the kitchen while the back door is open. The door is left open during deliveries or pick-ups.
There are no flies in the kitchen today.
0.0
49.
No documentation of approved training - no credit awarded.
The establishment has changed from chemical sanitizing to heat sanitizing. This requires that the hot water temperature be increased from 130 F to 140 F.
0.0
43.
The wall paper on the restroom walls is starting to peel off the walls.
0.0
48.
Install a fly fan or a screen door on the back door ( door was closed and no flies were in the kitchen at the time of the inspection ).
0.0
49.
No documentation of approved training - no credit awarded.
There are roach droppings in the dishwasher door. Remove or repair unused equipment so it does not serve as a hiding place for roaches.
0.0
31.
Apples are being rinsed at the caterer`s kitchen, but not washed before service at the serving site.
Either wash the apples before service,
or have the caterer pre-wash the apples and send the apples in washable containers instead of cardboard boxes.
0.0
36.
The freezer and refrigerator have new gaskets, but the gaskets do not fit properly. There are gaps between the gaskets and the metal plates of the coolers. Ice is building up inside the freezer. The kitchen cabinets are very worn. Replace the broken ice scoop.
0.5
38.
The dishwasher does not work and should be repaired or removed. The facility does not have a 3 compartment sink. In order to wash dishes, employees need to wash the dishes, rinse them in clear water, temporarily store the dishes on a drainboard, drain the sink basin and fill it with sanitizer, place the dishes in the sanitizer, sanitize the drain boards, and then air dry the dishes on the drain board.
0.5
43.
The wall paper on the restroom walls is starting to peel off the walls.
0.0
46.
Replace the broken light bulbs above the dish sink.
0.0
48.
The back door is propped open for ventilation even after the food delivery is complete. Install a fly fan or a screen door on the back door.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Note : Restrict access to the kitchen to employees. Participants cannot walk into the kitchen and place foods into the refrigerator.
There is a stainless steel support under the serving counter that had come loose. I took a nut from another support and reattached it. It is still missing several cap nuts.
0.5
47.
Provide a mop holder that will hold a wet mop with the handle up so it can drip dry without mop water running down the handles.
0.5
49.
No documentation of approved training - no credit awarded.
Employee drinks must be consumed in a sanatary mannr siuch as having a lid and a sraw and not storing the cup on a preperattion surface. (The drink was taken to the office.)
1.5
49.
No documentation of approved training - no credit awarded.
The hot water in the kitchen is only 107 degrees. The hot water in the kitchen is required to be 130 degrees or hotter. A mixing valve has been instaled at the hot water heater so that all of the hot water goes through the mixing valve. It needs to be set up so that the kitchen hot water does not pass through the mixing valve. The hot water in the rest rooms is only required to be warm so it is ok for that hot water to be pre-mixed. If there is a recirulating pump on the hot water line be sure to install proper spring checks to prevent the cross-flow of hot and cold water. You need a professional plumber.
1.5
49.
No documentation of approved training - no credit awarded.
Chlorine sanitizer solution in 2 compartment sink was too concentrated (above scale of test kit, over 200ppm). Chlorine sanitizer solution needs to be in range of 50-100ppm.
EMPLOYEE ARE DRINKING DRINKS AT THE PREP TABLE AND STORING THEM ON THE PREP TABLE. DO NOT DRINK AT THE PREP TABLE. STORE EMPLOYEE DRINKS WITH A LID BELOW FOOD PREP SURFACES.
2.5
16.
SINGLE SERVICE CUPS AND NAPKINS STORED ON THE FLOOR. STORE SINGLE SERVICE ITEMS ON SHELVING A MINIMUM OF 12" STATIONARY SHELVING OFF THE FLOOR OR 6" RACK WITH WHEELS.
1.0
20.
HANDSINK IS BLOCKED IT HAS A CART BLOCKING IT AND A TRASH CAN.
CUSTOMERS ARE SCOOPING ICE FROM AN OPEN CONTAINER. ONLY EMPLOYEES CAN SCOOP ICE FOR THE CUSTOMERS. EMPLOYEES ARE SCOOPING ICE WITH GLOVES ON FROM A CONTAINER IN THE KITCEN. THEY ARE USING THE SAME GLOVES TO PICK UP SINGLE SERVICE ITEMS OFF THE FLOOR AND TO PUSH CARTS AROUND. I RECOMMEND USING A SCOOP WITH A HANDLE TO SCOOP THE ICE.
2.5
16.
BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR. STORE ON 12" STATIONARY SHELVING OR ON A RACK WITH WHEELS.
1.0
General Comments
32. KEEP ALL STORAGE OFF THE FLOOR. ON 12" STATIONARY SHELVING OR RACK WITH WHEELS.
