Observation: The sanitizer concentration exceeded 500ppm when checked with test strips. Ensure that sanitizers are used according to manufacturers instructions and that these products are tested when sink is setup. CDI: Operator drained and added water to decrease to an acceptable level of 400ppm during inspection.
7-202.12; (B) Applied so that:
(1) A HAZARD to EMPLOYEES or other PERSONS is not constituted,
1.0
38.
Observation: The exterior doors in the rear hallway access where dry storage items are kept are not sealed and are gapped at bottom allowing for entrance of rodents and/or insects.
6-202.15; Core; FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
40.
Observation: Staff wearing visors without hair nets providing full hair covering while performing production tasks. Ensure that all staff have full hair covering.
2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
47.
Observation: The can opener blade holder is rusted out no longer cleanable. Remove holder form prep table. The door to walk in is beginning to oxidixe in areas on front of door.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
49.
Observation: The gaskets around the handle of the deli slicer. The gaskets on the prep refrigeration units have accumulation of debris. Provide cleaning for these areas being missed.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
Observation: The lighting over the prep sink production area, over the oven/hood system and over the utility sink where tools, chemicals are stored does not have sufficient lighting.
6-303.11; Core; (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT s
3-304.14; Core; Wet cloths not submerged in buckets. Wet cloths shall be stored submerged inside sanitizer buckets. Repeat.
1.0
55.
6-501.12; Core; Floors look better but the walls behind equipment still need some cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-304.14; Core; Wet cloths stored on counters and buckets 0ppm. Wet cloths shall be stored in sanitizer at the correct concentration when not in use. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
41.
3-304.14; Core; Wet cloths stored on counters. Wet cloths shall be stored in sanitizer when not in use. Repeat.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
10.
6-301.14; Core; No handwashing sign at front handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Repeat.
1.0
16.
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean had sticker residue and build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
23.
3-501.17; Priority Foundation; Ham, turkey, r. beef inside display and inside walk in unwrapped with no date marking. TCS prepped/held in establishment 24 hrs shall be date marked. CDI: Items date marked. REHS recommends when foods are unwrapped to place the sticker on the tray instead of throwing them away.
1.5
41.
3-304.14; Core; Wet cloths stored on counters and buckets 0ppm. Wet cloths shall be stored in sanitizer at the correct concentration when not in use. Repeat.
1.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
54.
5-501.115; Core; Trash build up around dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Repeat.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
*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 to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.//INSPECTOR INFORMATION: Jennifer Brown//Jennifer.Brown@wakegov.com// 919-868-9249
*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.
Discussed cooking requirements and consumer advisory during inspection. If proper cooking procedures are followed (refer to Food Code), consumer advisory is not required. However, due to the sandwich assembly procedures in this facility, unless the slicer is completely broken down and sanitized every time roast beef is sliced, there is potential for cross-contamination if the roast beef is not fully cooked so consumer advisory is not a viable option.
