5-202.12; Core; Noted handwashing sink only reaching up to 80-81 F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. EHS instructed PIC adjusted hot water at noted location.
0.0
44.
4-903.11(A), (B) and (D); Core; Noted a few knives wedged between the wall panel and knife holder. Ensure clean utensils are stored in a clean location that minimizes the risk of contamination.
0.5
54.
5-501.113; Core; Noted open containment unit currently being used to store excess trash and garbage. Ensure dumpster lids and sliding doors are kept closed in between use.
1.0
55.
6-501.12; Core; Observe some trash and litter underneath the side dunnage racks (located across from the prep tables). PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Noted peracetic acid low at produce wash station. Ensure sanitizer supplies available and on hand at all times.
4-501.12; Core; Noted portable white cutting boards are deeply scratched and discolored. 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.
0.5
47.
4-101.11; Priority Foundation; Found a few black trays that were damaged with exposed wire along the edges. Ensure all muti-use utensils and equipment are in good repair without any cracks, pitting or additional damage to ensure easy cleanability.
0.0
48.
4-501.14; Core; Observed residue build up on the drain board surfaces attached to the 3 compartment sink. WAREWASHING 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 or drainboards as specified under sec. 4 301.13 shall be cleaned: Before use; 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 if used, at least every 24 hours.
1.0
49.
4-602.13; Core;Observed accumulation of black-organic build-up on the underside of the three compartment sink faucet nozzel. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning in noted area.
0.5
53.
6-501.18; Core; Mens bathroom needs detail cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
54.
5-501.110; Core; Observed a excess bags of trash on the ground near outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Place trash into dumpster. Have employees spot check dumpster unit to ensure trash is placed in dumpster unit.
1.0
54.
5-501.113; Core; Noted top lid to the outside dumpster units left opened on the garbage unit. Ensure dumpster lids and sliding doors are kept closed in between use.
0.0
55.
6-501.12; Core; Need to clean the FRP wall panel behind the prep table surface. Noted dried-on spills and residue splashed on the FRP wall panel. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Observed a personal beverage stored on top of the prep surface during time of inspection. 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.
0.5
General Comments
Noted handwashing sink reaching only up to 72 F. Discussed adjusting/increasing hot water temperature.
3-304.15(B)-(D); Core; Observed food employee cutting fresh watermelon with Slash-resistant gloves that did not have a smooth surface. Noted employee did not cover slash resistant gloves with single-use gloves. Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
0.0
48.
4-501.14; Core; Observed residue build up in the 3 compartment sink vats and drain board surfaces. WAREWASHING 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 or drainboards as specified under sec. 4 301.13 shall be cleaned: Before use; 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 if used, at least every 24 hours.
1.0
49.
4-602.13; Core; Need to replace the wrapping machine cover pad. Observed excess build-up and residue on noted cover pad and surrounding surfaces. Noted some dust build-up on the fan gaurds in the prep kitchen area. Also observed accumulation of black-organic build-up on the underside of the three compartment sink faucet nozzel. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning in noted area.
1.0
54.
5-501.113; Core;; Noted top lid to the outside dumpster units left opened on the garbage unit. Ensure dumpster lids and sliding doors are kept closed in between use.
1.0
54.
5-501.110; Core; Observed a excess food and a bag trash stored on the ground near outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Place trash into dumpster. Have employees spot check dumpster unit to ensure trash is placed in dumpster unit.
3-501.18; Priority; Found halved and wrapped cut watermelon sold past their sell by date on the display shelf. Items may be held for no more than 7 days with the day of prep counting as day one. CDI-items discarded
1.5
44.
4-903.11(A), (B) and (D); Core; Observed clean serving/mixing bowls stored on soiled drain board at the 3 compartment sink. Ensure utensils are stored in clean dry location to avoid the risk of contamination.
0.5
45.
4-903.12; Core; 4-903.11(A) and (C); Core; Observed plastic ware are stored on the floor . A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
0.0
48.
4-501.14; Core; Observed residue build up in the 3 compartment sink vats and drain board surfaces. WAREWASHING 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 or drainboards as specified under sec. 4 301.13 shall be cleaned: Before use; 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 if used, at least every 24 hours.
0.5
49.
4-602.13; Core; The wrapping machine needs a new clean pad. The wrapping machine needs to be cleaned. Non food contact surfaces shall be cleaned often enough to keep clean. Do a detailed cleaning in this product department.
1.0
54.
5-501.113; Core; Noted outside dumpster unit left opened on the garbage unit. Ensure dumpster unit kept closed in between use.
0.5
55.
6-501.12; Core; In the produce area there is a need for detailed cleaning. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning in the produce area.
4-903.11(A) and (C); Core; single service trays and plastic are stored in an area where contamination can occur. A) Except as specified in par. (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
48.
4-302.14; Priority Foundation; the test strips for the 3 comp sink were out of date. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf The manager is waiting on an order of strips. Inspector gave the manager some test strips.
0.5
49.
4-602.13; Core; the wrapping machine needs a new clean pad. The wrapping machine needs to be cleaned. Non food contact surfaces shall be cleaned often enough to keep clean. Do a detailed cleaning in this product department.
0.5
55.
6-501.12; Core; in the produce area there is a need for detailed cleaning.A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning in the produce area.
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
4-501.114; Priority; No sanitizer in a spray bottle or bucket. Provide sanitizer mixed to the manufacturer's instructions. Quaternary ammonium sanitizer was mixed to the proper concentration in a container.
1.5
54.
5-501.115; Core; Dumpsters are overflowing. Lots of trash bags on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat it.
0.5
55.
6-501.12; Core; 6-501.11; Core; Floor are pitted in the prep room and worn in areas in the walk-in cooler. Physical facilities shall be maintained in good repair. This is a repeat item.
1.0
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
*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* 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: 12/24/2018
*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: 07/27/2018
The quat sanitizer solution in the 3 compartment sink was only 54F during inspection, it did not appear to be in active use but quat sanitizer solution is to be maintained at 75F or greater. The solution was dumped during inspection. It is recommended to wait to make sanitizer until the solution is needed for use and it should be discarded once dishes are finished; it is not necessary to have dish washing solutions in the sink ready for use at all times. Edit
*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: 07/23/2017
