4-602.11; Priority; Observed a buildup of food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
23.
3-501.18; Priority; Observed no date marking for two pans of crab cakes and one pan of cooked shrimp. ...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, 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. Item discarded.
1.5
39.
3-303.11; Priority; Observed ice dripping from condenser inside display case directly onto salmon. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Manager will contact maintenance for service on this unit.
1.0
48.
4-501.14; Core; Observed thick pink debris inside spray nozzle hanging above 3 comp sink. 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. Clean equipment.
0.5
56.
6-303.11; Core; Observed light in storage closet burned out. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide lighting.
3-203.12; Priority Foundation;Observed several shellstock tags where the date of the last oyster sold from the batch was not labeled on the tag. The date when the last Shellstock from the container is sold or served shall be recorded on the tag or label. Manager will go through records to record dates of shellstock tags.
1.0
48.
4-501.14; Core; Observed a buildup of debris on walls inside 3 comp sink basin. 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. Clean equipment.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of food debris on wrapping station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
3-302.11; Priority; Observed apples and grapes stored inside walk in cooler on the same shelf as a box of raw beef. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Fruits should not be stored in the meat market where there is cross contamination potential. Manager removed items.
1.5
16.
4-601.11 (A); Priority Foundation;Observed dried food debris inside food prep sink and meat grinder. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
4-501.114; Priority; Observed quat sanitizer residual 100PPM at 3 comp sink. . Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
1.5
49.
4-601.11(B) and (C); Core; Observed a buildup on reach in handles and a buildup around one of the wrapping stations. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Follow-Up: 01/29/2023
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods holding above 41F inside large display case. (See chart above). TCS foods shall be held at or below 41F. EHS will return to verify food temperatures. Manager called unit for maintenance.
1.5
47.
4-501.11; Core; Observed ambient air temperature 61F inside large display case. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements.TCS foods shall be held at or below 41F.
0.5
48.
4-501.14; Core; Observed a buildup of food debris inside spray nozzle hanging above 3 comp sink and the basins of the 3 comp sink.
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
General Comments
No signature required Covid-19. 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: 07/11/2022
4-501.12; Core; Two of white cutting boards have deep cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/refinish cutting boards.
0.5
47.
4-501.11; Core; Wrapping pad is torn. Equipment shall be maintained in a state of good repair. Replace wrapping pad.
0.0
53.
6-501.18; Core; Lower part of urinal has dark residue accumulation. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the urinal.
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 PIC signature due to COVID-19 precautions.
*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.
*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.
