3-501.16 (A)(2) and (B); Priority; Various cut melons placed in the grab and go cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved cut melons into walk-in cooler, ensure melons are at 41F or less before placing in grab and go cooler.
1.5
45.
4-903.11(A) and (C); Core; Observed some single-use trays stored on the floor. Single-service and single-use articles shall be stored: In a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move single-use trays onto shelving.
0.0
51.
5-205.15; Core; The handwashing sinks in the women's restroom is providing hot water that is discolored. A plumbing system shall be maintained in good repair. Turn off spigot of hot water under bathroom sinks to only allow cold water and call a plumber to address source of discolored water.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core;Observed handsink hot water 92F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
23.
3-501.18; Priority;Observed date marking missing on cut watermelon, cut cantaloupe, fruit salad stored inside walk in cooler- items dated.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), 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.
1.5
49.
4-601.11(B) and (C); Core;Observed bananas and grapes on the floor under equipment all thought out walk in cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean floors.
0.5
53.
6-501.18; Core; Observed soiled toilet seats and bases inside womens restrooms. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
3-101.11; Priority; Observed spoilage on kiwi.Food shall be safe, unadulterated, and honestly presented- item discarded.
1.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris on a few knives stored above prep table.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
55.
6-501.12; Core;Observed thick dust build up inside ceiling vents inside. Observed soiled floor under shelving inside walk in cooler.Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
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
7-204.11 ; Priority; Observed quat sanitizer residual 500PPM at 3 comp sink. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
1.0
39.
3-305.11; Core; Observed uncovered lettuce stored under delivery boxes inside walk in cooler. Food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor
Cover or move above boxes.
0.0
47.
4-202.11; Priority Foundation; Observed rust on knives. Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
(3) Free of sharp internal angles, corners, and crevices. Replace knives.
0.0
48.
4-303.11; Priority Foundation; Observed team member actively washing dishes in 3 comp sink where soap adequately mixed with the hot water. Only hot water is coming out of the 3 comp soapy solution dispenser.Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. Manager will contact Ecolab for service on equipment.
0.5
55.
6-501.114; Core;Observed clutter and several items not essential to daily operations stored inside old walk in cooler.Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter. Keep the storage clean and organized.
0.0
55.
6-501.12; Core; Observed dust build up inside ceiling vents inside.PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
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: 09/24/2022
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure
0.0
55.
6-501.12; Core; Observed that floor next to the entrance to the storage (old walk-in cooler) and under the shelves have a lot of dust/debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Keep the storage clean and organized.
1.0
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. 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.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
