5-202.12; Core; One handwashing sink in the front of the prep area goes up to 96F after the dishwasher is ran and then drops to 71F. The sink in the bathroom on the right doesn't reach 100F (and only got to 75F during the visit)...A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC has already placed a work order.
0.0
38.
6-202.15; Core; The back door closer is broken and there is no other barrier against insects in place...Outer openings shall be protected against the entry of insects with solid, self-closing, tight-fitting doors. If the door is to be kept open for ventilation, the opening shall be protected by a mesh screen, air curtain or other effective means. Repair the door closer or install another effective barrier.
0.0
47.
4-501.11; Core; A couple of shelves in the walk-in cooler are peeling and rusted....Equipment and components shall be maintained intact and in good repair/condition. PIC has new shelving in storage to replace any damaged units.
4-501.11; Core; Some of the shelving in the prep area and walk-in is beginning to peel/rust. The recently repaired flip-top cooler has ice building up around the hinges...Equipment and components shall be maintained intact and in good repair/condition. Repair replace any damaged equipment.
0.5
47.
4-502.11(A) and (C); Core; Some of the metal pans are dented in the corners...Utensils shall be maintained in good repair or discarded/replaced.
4-903.11(A) and (C); Core; Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Observed, near the register, to-go cups being stored in a container that contained debris.
0.0
51.
5-205.15; Core; Maintain a plumbing system in good repair. Observed non-functioning hand wash sink located near the front prep line. The PIC stated the technician has been notified and an appointment has been scheduled to repair the sink.
3-304.12; Core; Scoops were observed lying down in food products at prep line. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers. CDI- Scoops were removed.
0.5
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com NOTE: Air drying techniques look great (bowls, pans, etc)! Apryl Olko (CFPM Exp 6/14/22)
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Apryl Olko (CFPM Exp 6/14/22)
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Cut lettuce held in display case is held using Time as a Public Health Control.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Cut lettuce in display case is held using Time as a Public Health Control.
