3-501.19; Priority Foundation; Milk in container for coffee on TPHC according to paperwork, but no marking indicating when milk started TPHC. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Sticker is normally placed on bottom of container, and sticker found on the floor near this area. Employee stated sometimes the sticker falls off the container bottom. Suggested to change TPHC procedures to label milk and half and half using a whiteboard in this area. Emailed blank TPHC form to manager.
0.0
55.
6-501.16; Core; Two wet mop heads leaning against wall in mop sink area. After use, mops shall be placed in a position that allows them to air-dry without soiling walls. Hand mop heads to dry.
4-601.11(B) and (C); Core; Minor dust accumulation on reach-in cooler vent and top part of reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean the top of this reach-in cooler more frequently.
0.5
56.
6-202.11; Core; Cracked light shield in back of facility near open box of lard, sprinkles and clean dish storage rack. Light bulbs shall be shielded, coated or shatter-resistant in areas where there is exposed food, clean equipment, utensils and linens or unwrapped single-service items. Manager stated work order had been placed for new cover for light shield. Replace light shield.
3-501.16 (A)(2) and (B); Priority; Cartons of milk in display cooler holding bottled drinks at 43F. Ambient of cooler at 44F. Manager stated the cooler doors had been opened a lot due to being busy this morning. Milks move to reach-in cooler in back of facility. Manager stated she will check on cooler and keep milks in reach-in cooler until sure unit is holding milk at 41F and below.
1.5
47.
4-202.11; Priority Foundation; Lemon juicer is very worn with peeling and has a crack near the handle. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips and similar imperfections. Manager discarded lemon juicer during inspection. Ensure all utensils are smooth and easily cleanable.
Facility does not yet have written vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
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 violations observed. No signature captured from PIC due to COVID 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, 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. Follow-Up: 04/29/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
