3-501.17; Priority Foundation; Observed an open package of sausage in bottom cooler of pizza flip top not dated and manager was unsure when opened. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be clearly marked for maximum of 7 days. CDI-Manager voluntarily discarded sausage.
0.0
49.
4-601.11(B) and (C); Core; Observed the frame underneath ice machine door was dusty. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
4-601.11 (A); Priority Foundation; Observed some clear food container with sticker residue stored as clean. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish washing area during inspection.
1.5
45.
4-904.11; Core; Observed container of plastic forks and spoons with lip contact surfaces up. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. CDI-Forks and spoons were rearranged during inspection.
0.0
48.
4-302.14; Priority Foundation; Establishment was unable to locate Sink and Surface sanitizer test strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI-Correct test strips ordered during inspection.
0.5
General Comments
Note: Spoke with manager on duty about permanent fix on wall above the freezer.
3-501.17; Priority Foundation; Observed packages of pepperoni, hot dogs and container of sausage opened previous day not date marked. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking these food above.
1.5
28.
7-204.11 ; Priority; Observed Sink and Surface (Lactic acid) sanitizer at three compartment sink dispensing at a concentration above 1875ppm (too high). Sink and Surface (lactic acid) sanitizer concentration below 704-1875ppm. CDI-Diluted to appropriate concentration until repaired.
1.0
45.
4-904.11; Core; Observed container of plastic forks with lip contact surfaces up. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. CDI-Forks were rearranged during inspection.
0.0
54.
5-501.113; Core; Observed outside trash dumpster missing top lids. Manager Manny stated they have contacted dumpster company for new dumpster. Outside dumpster have tight-fitting lids or doors if kept outside the food establishment. Contact dumpster company.
2-501.11; Priority Foundation; Facility did not have vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan provided to manager at the end of the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Observed chicken tenders and chicken wings with temperatures below 135F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained 135F or above. CDI-Items were discarded during inspection.
1.5
54.
5-501.113; Core; Observed outside trash dumpster missing top lids. Manager Andrew stated they have contacted dumpster company for new dumpster. Outside dumpster have tight-fitting lids or doors if kept outside the food establishment. Contact dumpster company.
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
5-202.12; Core; Observed hand sink next to soda machine with temperature of 95F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Until water at hand sink is adjusted 100F do not allow employees to use for hand washing.
0.0
44.
4-904.11; Core; Observed plastic spoons and forks were stored with handles and food contact portion were touching. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. CDI-Plastic spoons and forks were voluntarily discarded by PIC.
0.5
45.
4-903.11(A) and (C); Core; Observed boxes of plastic food containers stored directly on the floor in dry storage area. Single service and single use articles shall be stored at least 6 inches above the floor. Keep single use and single service articles elevated.
0.5
49.
4-601.11(B) and (C); Core; Observed some clean clear food containers stored with stickers on the surface. Non food contact surfaces shall be maintained clean. Remove stickers from surface of containers.
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
DISCUSSION: Edlund table mounted can opener does not appear to meet NSF or ANSI certification. Provide written documentation that shows this can opener meets the certification stated above OR provide a can opener that does meet NSF/ANSI certification...Verification required for Item #46 above. By March 6, 2021, send a photo of test strips approved for testing lactic acid sanitizer used in facility to Lucy.Schrum@wakegov.com OR text photo to 919-868-2565. Follow-Up: 03/06/2021
