6-301.11; Priority Foundation; The hand wash sink in the kitchen did not have soap in the dispenser or available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was provided once REHS spoke to PIC. This is a repeat item.
2.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the kitchen. Individual disposable paper towels shall be provided at hand sinks. Paper towels were provided once REHS spoke to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cream cheese is 47F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The cream cheese and yogurt was moved to the glass refrigerator. A Follow-up will be conducted for the upright refrigeration unit by August 26th.
1.5
47.
4-501.11; Core; The upright refrigeration unit is not reaching 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
Observation: The hand wash sink in the kitchen did not have soap in the dispenser or available. **REPEAT**
6-301.11; Priority Foundation; Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.Pf
CDI - Soap was provided by the PIC during inspection.
2.0
49.
Observation: The single service item bowls had debris under products. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CDI: Corrected during inspection - Bowls were removed ad cleaned out.
6-301.11; Priority Foundation; Upon arrival, noted soap missing for the hand washing sink in the prep kitchen. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Back-up soap provided during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The carafe of whole milk was temping between 43-44 F at the Self Serve Cereal Bar. Keep Time/Temperature Control for Safety Food (TCS) items at 41 F or below for cold storage. CDI- items placed in ice bath.
0.0
53.
6-501.18; Core; Need to clean the commode in the Men's bathroom (located on the hallway across from the front desk. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
54.
5-501.114; Core; Noted drain plug missing for the outside dumpster unit. Contact vendor and request for a new drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
54.
5-501.113; Core; Noted sliding doors left opened on the outside were left opened during time of visit. Keep sliding doors and top lids closed on outside dumpster units in between use to avoid attracting pest.
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
3-501.16 (A)(2) and (B); Priority; Yogurt is 44F and eggs are 43F in the upright refrigeration unit. Keep al TCS food at or below 41F when held cold. The above food was placed in a refrigeration unit that is 41F and below.
1.5
47.
4-501.11; Core; The upright refrigeration unit is not reaching 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Follow up will be conducted by March 26th.
0.5
54.
5-501.114; Core; Missing a drain plug on the trash dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
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 of recipient due to COVID-19 pandemic. Follow-Up: 03/26/2022
2-501.11; Priority Foundation; Food establishment manager does not have a written plan for diarrheal and vomiting event. Provide a written plan for vomiting and diarrheal event. A written plan with procedures was emailed to manager.
0.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the prep room. Handwashing sinks shall be provided with individual paper towels. Paper towels were provided during the inspection.
1.0
16.
4-501.114; Priority; Sanitizer is less than 200ppm of quaternary ammonium in a spray bottle. Mix sanitizer according to manufacturer's instructions for manual use. Sanitizer was remixed to 200ppm of quaternary ammonium.
1.5
23.
3-501.17; Priority Foundation; Milk that had been opened from the day before in the upright refrigeration unit is not date marked. Date mark potentially potentially hazardous food for up to 7 days when refrigeration units are 41F or below. The above milk was date marked during the inspection.
1.5
39.
3-305.11; Core; Open box of cookie dough has ice build up in the chest freezer. Food shall be protected from contamination where it is not exposed to splash, dust or other contamination. Food shall be stored in a clean dry location. The box of cookie dough was voluntarily discarded.
1.0
44.
4-903.11(A), (B) and (D); Core; Utensils stored in containers that have debris in them. Equipment shall be stored in a clean dry location and where they are not exposed to splash, dust or other contamination. The utensil and containers were taken back to the dishwashing area.
0.5
45.
4-903.11(A) and (C); Core; Single service bowls and cup lids stored not in plastic sleeves or in container. Store single service articles in where they are not exposed to splash, dust or other contamination. Store single single service articles in a clean dry location. The single service articles were voluntarily discarded.
0.0
47.
4-501.11; Core; The chest freezer has a lot of ice build up. A handle is broken on the chest freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
51.
5-205.15; Core; Sanitizing vat at the two compartment sink is leaking around the drain. Plumbing shall be maintained in good repair. This is a repeat item.
2.0
General Comments
No signature of recipient due to COVID-19 pandemic.
*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. Follow-Up: 03/22/2019
*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.
Inspector contact info: Maria Powell 919-675-5603. 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.
**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. Inspection conducted with A. Jacobs
