4-602.11; Core; Ice machine had accumulations of red and black debris on interior walls and baffle. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil and mold. Clean ice machine more frequently.
1.5
44.
4-904.11; Core; Utensils were not inverted during storage. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. Invert utensils during storage.
0.0
49.
4-601.11(B) and (C); Core; Tracts of bakery display case had accumulations of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean tracts.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
6-301.12; Priority Foundation; Paper towels were missing from make line handwashing sink. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels replaced.
1.0
33.
3-501.15; Core; Multiple containers of food were cooling with tight fitting lids. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Covered were removed.
0.5
39.
3-305.11; Core; One container of pickles was stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food 6in above the floor.
0.0
40.
2-303.11; Core; Food employee preparing portioned bags of cheese was wearing loose bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their arms and hands. Ensure employees do not wear loose jewelry during food preparation.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers, shelving, and prep drawers throughout kitchen were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas listed.
0.5
56.
6-305.11; Core; Employee phones were being stored on cutting boards and knife holders. Lockers or other suitable facilities shall be provided for the orderly storage of employees possessions. Do not store phones on cutting board.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-501.16 (A)(2) and (B); Priority; Tomatoes, eggs, and turkey had temperature ranges above 41F. Food shall be maintained at 41F or less. CDI: Food was portioned into containers and stack size was reduced.
1.5
28.
7-204.11 ; Priority; Lactic acid sanitizer in 3-compartment sink was dispensing above manufacturer's instructions concentration range. Chemical sanitizer shall be used in accordance with manufacturer's label use instructions. CDI: Facility will dilute sanitizer in 3-compartment sink to acceptable range until sanitizer dispenser is serviced.
1.0
41.
3-304.14; Core; Wiping cloth was left in sanitizing bucket without sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. Ensure that wiping cloths are maintained in sanitizing solution.
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
4-601.11 (A); Priority Foundation; Multiple dishes and utensils were soiled with food debris, stickers, and dust accumulation. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. CDI: Dishes were sent back to be washed, rinsed, and sanitized again.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, turkey, tomatoes, eggs, and arugula were being maintained above 41F (see temperature table). Food shall be maintained at 41F or below. CDI: Tomatoes and eggs were voluntarily discarded and turkey stack size was reduced. Lettuce and arugula were moved to cool properly in walk in cooler due to being recently prepared.
1.5
24.
3-501.19; Priority Foundation; Milk carafes were not being monitored to be below 70F. If time without temperature control is used as the public health control up to a maximum of 6 hours: food shall have an initial temperature of 41F and shall be monitored to ensure the warmest portion of the food does not exceed 70F during the 6-hour holding period. CDI: Educational opportunity, implement temperature checking during 6-hour holding period.
1.5
39.
3-306.11; Priority; Bear claws in bakery section were stacked slightly above sneeze guard. Food on display shall be protected from contamination by the use of food guards. CDI: Stack was reduced.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple dishes wet-stacked in walk in cooler. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Stored dishes and utensils in a manner that allows them to drain properly.
0.0
45.
4-903.11(A) and (C); Core; Observed plates and to-go containers stored where they could be exposed to food debris and other contamination. Utensils were stored with food contact side facing upward. Clean equipment, utensils, and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Invert plates and to-go containers to prevent accumulation of dust and food debris.
0.5
47.
4-501.11; Core; Observed torn gasket of prep cooler and rusted racks for dish storage. Hot water knob on handsink near computer was unable to be adjusted. Walk in freezer has an accumulation of ice. Equipment shall be maintained in a state of good repair. Repair these items.
0.5
48.
4-204.117; Priority Foundation; Warewashing machine was not properly dispensing sanitizer during time of inspection. A warewashing machine shall be equipped to automatically dispense detergents and sanitizers. CDI: Dish machine was primed properly to dispense sanitizer.
0.5
49.
4-601.11(B) and (C); Core; Sides of prep coolers, handles of prep coolers, and cup storage areas near drive-thru and prep area were soiled with dust accumulation and food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
55.
6-501.11; Core; Tiles in kitchen needed to be grouted. Physical facilities shall be maintained in good repair. Grout tiles.
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 due to COVID-19. Inspection led by Jackson Schaub.
*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* 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, 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.
