4-601.11(B) and (C); Core; Gaskets, sides and bottoms of make line coolers soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Wall spatter with food debris and buildup along wall near three compartment sink and prep sink, and area near slicer and bread rack. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Employee drink cup on top shelf on make line. Designated areas shall be used for employees to eat, drink and use tobacco so that food, equipment, and single-service items are protected from contamination. Drink moved during inspection.
3-501.16 (A)(2) and (B); Priority; Some deli meats were stacked too high under the flip top unit and were observed above 41F. TCS foods shall be held cold at 41F or below. CDI- meats moved to reach-in. Do not stack product above the fill line of containers to ensure they stay sufficiently cold.
1.5
48.
4-501.14; Core; The warewashing sink was observed with a dark colored residue along the sides. The prep sink also has visible residue. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment and foods shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
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
5-202.12; Core; The handwashing sink near the prep line was not producing water greater than 75F during inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have sink equipped with hot water. No points taken today
0.0
16.
4-601.11 (A); Priority Foundation; Ice chute on drink machine in lobby has black residue. Food-contact surfaces shall be clean to sight and touch. CDI- cleaned during inspection
1.5
35.
3-501.13; Priority Foundation; Observed a package of frozen chicken being thawed in a container of standing water. Frozen TCS (temperature controlled for safety) foods shall be thawed in running water that is not more than 70F. Employee put package under running water that was measured at 77F. CDI- moved package to walk-in cooler to complete thawing.
0.5
40.
2-303.11; Core; Food prep employee observed wearing a watch and bracelet. Except for a plain ring such as a wedding band, while preparing food, employees may not wear jewelry including medical information jewelry on their arms and hands. CDI- employee removed items. No points taken
0.0
56.
6-403.11; Core; Observed an employee drinking cup with no lid on the back food preparation table. Designated areas shall be used for storing employee food and drink where it cannot contaminate clean equipment, food, linens or single service articles. CDI- cup removed
2-103.11 (A) - (P); Priority Foundation; Hot and cold holding violations were observed during inspection. It is the duty of the PIC to ensure employees are properly maintaining the temperatures of TCS foods (time/temperature control for safety foods) during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures. CDI- Manager will review this information with employees. Check temperatures multiple times a day to ensure they are staying in safe temperatures.
1.0
21.
3-501.16(A)(1) ; Priority; Meatballs in the steam well were observed to be holding between 123- 126F. Foods held hot shall be at least 135F. CDI- Meatballs voluntarily discarded because they had been out since the morning. Most of the sauce was gone which likely contributed to the meatballs not being kept hot enough.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items on the make line were observed to be over 41F. TCS foods in cold storage shall be kept at 41F or below. CDI- The container of sliced meats was voluntarily discarded by the PIC. Flip top lids were closed to cool down lettuce and tomato. Reminded employees not to over stack product in the containers to keep food cold.
1.5
41.
3-304.14; Core; Several wiping cloths were observed laying out on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Bucket was also observed with too little sanitizer to adequately cover cloths. Ensure buckets are filled enough to keep cloths submerged. Bucket was also observed on the floor. Containers in which wet wiping cloths are held between uses shall be stored off the floor.
0.5
53.
5-501.17; Core; Unisex bathrooms lacked a covered receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide a covered trash can for this purpose. No points taken.
2-102.12 (A); Core; Person in charge not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ANSI accredited program.
1.0
5.
2-501.11; Priority Foundation; 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
16.
4-601.11 (A); Priority Foundation; Can opener blade soiled with residue buildup and needs to be cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Can opener moved to three compartment sink to be cleaned. Please obtain another can opener that does not require a screwdriver to take apart blade and keep clean.
1.5
33.
3-501.15; Priority Foundation; Chipotle ranch at 72F in squeeze bottle next to make line. Chipotle ranch comes in large dressing container and says keep refrigerated. Employee stated these are delivered at room temperature and once opened they put into walk-in cooler. EHS recommends placing one or two into the walk-in cooler as needed so that this item is already cold before adding to squeeze bottles for use. Employee discarded chipotle ranch at 72F during inspection and replaced with some from walk-in cooler at 38F.
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
