4-601.11 (A); Priority Foundation; Observed dried food residue on several trays stacked on food prep sink drain boards. Observed dried soil inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
36.
4-302.12; Priority Foundation; Food probe thermometer not available. temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified. Food probe obtained.
0.0
49.
4-602.13; Core; Observed soiled trays used for unwashed produce stored on clean drying rack. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-602.11; Core; Observed black residue inside large ice bin and ice shovel. Observed pink algae inside spray nozzle hanging above food prep sink. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Manager agreed to empty ice and detail clean equipment.
1.5
28.
7-102.11; Priority Foundation; Observed no label on food grade oil stored next to chemical spray containers.orking 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- items labeled.
5-202.12; Core; Observed handsink hot water 76F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement. Manager called plumber.
0.0
13.
3-101.11; Priority; Observed spoilage/ growth on peaches in grab and go area. Food shall be safe, unadulterated, and honestly presented- item discarded.
1.0
16.
4-601.11 (A); Priority Foundation; Observed dried soil inside food prep sink basin. Observed black debris on railing under ice chute at ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.
1.5
23.
3-501.18; Priority; Observed feta cheese opened on 6/7/23.Observed diced chicken without a date mark. 23 Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
4-601.11 (A); Priority Foundation; Observed soiled with food debris present food prep sink. Observed soiled black food baskets and grey produce tubs stored at prep sink drain board. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-201.11; Priority; Observed chemical spray bottle stored on ledge above uncovered cantaloupe. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
36.
4-502.11(B); Priority Foundation; Observed dial thermometer calibration set 13 degrees below actual temperature. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
0.5
36.
4-302.12; Priority Foundation; A thin probe food thermometer not available. This department prepares several thinly sliced items, honey dew, diced chicken, cut lettuce ect.. Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain thin probe thermometer.
0.0
48.
4-501.14; Core; Observed dried filmy residue inside 3 comp sink basins. Ware-washing machine; 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
49.
4-601.11(B) and (C); Core; Observed soiled tall reach in cooler, dusty shelving, soiled cabinets, entry doors to product dept ect... Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Observed soiled floors all throughout facility and soiled mop sink area . Physical facilities shall be cleaned as often as necessary to keep them 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
5-202.12; Core; Hot water temperature in employees restrooms holds at 72F and at 77F at produce handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust water temperature.
0.0
16.
4-501.114; Priority; Quat sanitizer in 3-comp sink shows less than 100ppm. Sanitizing solution for a manual operation shall be applied in accordance with the EPA-registered label use instructions. Verification will be held on February 3rd (Thursday). Please mix sanitizer manually until the dispenser is repaired.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods in salad bar that were above 41F, see chart above. TCS foods (time/temperature control for safety food) shall be cold held at 41F or below. CDI - Foods move to walk-in cooler for further cooling (salad bar opens at 11am).
1.5
47.
4-501.11; Core; Warming pad from wrapping machine is torn. Equipment shall be maintained in a state of good repair. Replace the pad.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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 Follow-Up: 02/03/2022
*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. No PIC signature due COVID-19 precautions. Follow-Up: 05/14/2020
*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. Verification on December 20th to check on a weak sanitizer. Follow-Up: 12/27/2019
*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. Consider arranging produce area so that marketing materials, produce cases, etc. are kept to a minimum near prep area for melon and salad bar.
*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.
*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.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Cut cantelope in sample dome was holding at 54F. Cut melon is a potentially hazardous food and must be maintained at 45F at all times. Need to keep plenty of ice under melon while out on display. Melon was voluntarily discarded. Suggest chilling melon after cutting to insure that it is 45F or below prior to being put out for samples.
0.0
31.
Vegetable prep/washing sink needs to be cleaned.
0.0
36.
Replace damaged handsink. Repair loose handle on cabinet door. Recaulk corners of prep tables that hold cutting boards. In top of ice cart, there are holes where a lid used to be attached, need to fill holes, either with screw or some type of sealant. Replace small cutting boards used for samples, they have deep cuts and are heavily worn. Recaulk behind prep sink.
0.5
40.
Clean can opener base, need to remove base and clean table under it as well. Clean around top of ice cart.
0.0
45.
Need to cap open pipe in floor under handsink.
0.0
46.
Clean fan covers on cooler units.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed customer using hands to serve himself cantelope from sample dome because there were no toothpicks in dispenser. This is a potential contamination issue. Need to keep toothpicks stocked or produce employee should place toothpicks in melon pieces prior to putting them out for display. Toothpick dispenser was refilled.
1.5
36.
Cover on heated portion of wrapper is damaged, replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Chicken and cheese on lettuce was 45-49F, bean sprouts were 45-49, tuna salad was 45-47, and cheese was 45-48. All cold potentially hazardous foods must be held at 45F or less. May need to reduce quantity of product in pans, use deeper pans, or not place items out for on bar until just before service. Watermelon on bed of ice was 43-47F. Cut melon is potentially hazardous and must be held at 45F or less. Make sure to keep melon covered by ice so that temperature can be maintained.
2.0
34.
Found wet knives in container and several pans that were stacked wet. Be sure to thoroughly air dry all pans, containers, and utensils prior to stacking or storage.
0.5
35.
Do not over-fill single service soup cup dispenser. Single service items must be protected from contamination, do not over-fill dispenser or leave cups in plastic sleeve so that they are protected when out for service.
0.0
36.
Do not use mesh mat on clean drainboard, it is semi-absorbent and not easily cleanable. If needed install air drying rack for large equipment or utensils to air dry.
0.5
38.
No test strips available at time of inspection. Provide test strips at dish sink.
0.5
40.
Clean cabinet doors under prep surface, they are sticky.
0.5
43.
Additional cleaning is needed in men`s restroom urinal.
0.0
45.
Clean floor behind and under prep table.
0.0
49.
No documentation of approved training - no credit awarded.
Water out of faucet is not at required temperature. Water out of faucet must be 130F when using chemical to sanitize. Adjust hot water heater thermostat to create 130F water. ( Plumber arrived during inspection to adjust the water temperature.)
3.0
25.
Provide thermometers in produce area to ensure all Potentially hazardous foods are maintained at the proper cold holding temperature.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Spray bottle labelled "Quaternary Ammonia Saznitizer" held liquid that tested at 0ppm Quaternary Ammonia. Multi use gray plastic food prep bins had build up of debris/vegetable matter on interior and exterior surfaces.
2.5
18.
Hot water at 3 compartment utensil wash sink maxed at 115F, needed to be at least 130F.
