2-301.14; Priority; Observed an employee returning from outside the establishment, entering the kitchen area, and handling single-use cups and lids for drinks without washing their hands. Food employees shall clean their hands: Before donning gloves when working with food; after using the toilet room; after handling soiled equipment or utensils; during food prep, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in other activities that contaminate the hands. CDI - Informed PIC and had food employee wash their hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; A couple containers of TCS foods were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - Foods were moved into walk-in cooler by PIC.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.14; Priority; Observed an employee returning from outside the kitchen area, then beginning to use equipment and don gloves without washing hands. Food employee shall clean their hands: Before donning gloves when working with food; after using the toilet room; after handling soiled equipment or utensils; during food prep, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in other activities that contaminate the hands. CDI - Spoke to PIC about when to properly wash hands and had employee wash their hands.
2.0
10.
5-205.11; Priority Foundation; Observed ice dumped into the basin of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC and had ice removed from sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of prepared sausage burritos was holding at 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC moved food into walk-in cooler.
0.0
40.
2-402.11; Core; Observed several employees without hair nets while working with french fries. Food employees shall wear hair restraints such as hats, hair coverings/nets, beard restraints, etc. that are designed and worn to effectively keep hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Ensure employees are wearing hair nets when handling foods.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Observed grease buildup on food cooling racks stored with clean utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Racks removed and placed at the 3-comp sink for cleaning.
1.5
44.
4-903.11(A), (B) and (D); Core; Baking trays were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows for air drying; and covered or inverted. Separate trays for air drying.
0.5
47.
4-202.16; Core; Observed cardboard pieces used as part of the shelving in the walk-in cooler and freezer. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard pieces.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-602.11; Core; Observed black residue buildup on surfaces of soda nozzles and some pink residue on the ice chutes of the front-of-house soda machines. In equipment such as beverage dispensing nozzles and enclosed components of equipment such as ice makers, shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI - Soda nozzles removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of sliced tomatoes in the walk-in cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Tomatoes moved into freezer for rapid cooling.
1.5
33.
3-501.15; Core; Observed container of cooling lettuce in the walk-in cooler tightly wrapped in plastic. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic lifted to allow for better heat exchange.
0.5
41.
3-304.14; Core; A container of sanitizer for wiping clothes was at too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified: For chlorine sanitizing liquid, 50ppm not to exceed 200ppm. CDI - Sanitizer and wiping cloths replaced.
0.0
44.
4-901.11; Core; Observed multiple containers that were stacked together while wet. After cleaning and sanitizing, equipment ant utensils shall be air-dried or used after adequate draining before contact with food. Make sure all containers are fully dry before stacking.
0.5
55.
6-501.11; Core; Observed some water leaking from the ceiling, not over any food prep areas. Physical facilities shall be maintained in food repair. Address source of leak to prevent further damage or contamination.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning up bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Educated PIC on new Food Code requirement and emailed documentation with guidance to follow. Have available for next inspections.
0.0
15.
3-302.11; Priority Foundation; Observed a box of raw beef patties stored above bottles of milk in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. CDI - Foods were rearranged in walk-in cooler to prevent cross-contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Recently prepped burritos and chopped lettuce in reach-in refrigerator were above proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved foods into walk-in cooler for rapid cooling. Make sure foods are fully cooled before placing into this unit.
1.5
39.
3-305.11; Core; Observed boxes of food with ice buildup on their exteriors in the walk-in freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Remove ice from containers and store in a different location to prevent this ice buildup.
0.0
54.
5-502.11; Core; Buildup of cardboard outside of dumpsters due to recycling removal not being taken out frequently enough. Refuse, recyclables, and returnables shall be removed from the premises at a frequency necessary that will minimize the development of objectionable odors and conditions that attract or harbor insects and rodents. Have recycling company take cardboard away more frequently.
0.5
56.
6-403.11; Core; Observed food belonging to employees stored with other establishment foods for service. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. EHS recommends to store the food on the bottom shelf and label as "employee foods only" to prevent contamination.
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
*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.
-The reach-in cooler near the handwashing sink by the tea machine is being repaired and is currently not in use. *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. Follow-Up: 06/29/2018
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. Follow-Up: 12/22/2017
*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.
