4-601.11 (A); Priority Foundation; 2-compartment food preparation sink is not clean. Use soapy water/detergent to clean the sink after each use. Sink was cleaned during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; cut cantaloupe is 42.5F. Watermelon is also above 41F. Monitor food temperature. Maintain at 41F and colder. Manager agrees to monitor refrigerator temperature and have the unit adjusted as needed.
1.5
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Clean sink daily with soapy water. Grey bins on the left drainboard. Cutting boards on the right and other items permanently stored on the sink are interfering with cleaning. Storage space is needed for grey bins.
0.5
49.
4-601.11(B) and (C); Core; Knife storage boxes on the wall are not clean. Clean knife boxes regularly.
4-501.11; Core; The floor in the walk-in freezer is buckling and needs repair. Additionally, water is pooled on the floor on the far-left side of the walk-in cooler. Equipment shall be maintained in a state of repair. Repair the freezer floor and place a work order regarding pooling water inside of the walk-in cooler to determine cause and address the issue.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket & door and walk-in freezer gasket & door soiled with black accumulation. Vent openings and shelving at the display cooler where cut melon is stored is soiled with dirt, food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; The floor in the walk-in cooler is soiled with dirt and debris. Walls behind the handwashing sink, prep sinks, and the cut fruit workstation are soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; The only handwashing sink blocked by carts upon arrival. A handwashing sink shall be maintained so that it's accessible at all times for employee use. Do not block handwashing sinks. CDI - Carts moved.
1.0
10.
6-301.12; Priority Foundation; Paper towel dispenser at the only handwashing sink unable to dispense towels. All handwashing sinks shall be provided with a hand drying device. Repair dispenser. CDI - Paper towels obtained.
0.0
45.
4-903.11(A) and (C); Core; Single-use items stored on the floor in the prep room. These shall be stored at least 6 inches above the floor.
0.0
47.
4-501.11; Core; Excessive ice buildup present underneath storage racks on the far-right side of the shared walk-in freezer. The floor is buckling and needs repair. Additionally, water pooled on the far-left side of the walk-in cooler. Upon observation, it appears this water may be coming from the walk-in freezer. Equipment shall be maintained in a state of repair. Repair freezer floor and call in for service regarding ice. Monitor pooling water inside of the walk-in cooler.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket & door, shelving in the walk-in cooler, walk-in cooler fan guards, and fan guards in the prep room soiled with dust and black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Floors and walls throughout (in the prep room and in the walk-in cooler) soiled with debris and black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation; No paper towels at the only handwashing sink. All handwashing sinks shall be provided with a hand drying device. CDI - Paper towels obtained.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket, shelving in the walk-in cooler, walk-in cooler fan guards, and fan guards in the prep room soiled with dust and black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Floors and walls throughout (in the prep room and in the walk in cooler) soiled with debris and black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-903.11(A) and (C); Core; Single use trays stored with the food contact surface facing upwards. Store inverted to prevent contamination. Additionally, single use items stored on the floor in the prep room. These shall be stored at least 6 inches above the floor.
0.0
48.
4-501.18; Core; The 'sanitize' compartment of the 3 compartment sink soiled with visible food debris and stickers. Components of sinks, basins, and other receptacles used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Wash, rinse and sanitize solutions shall be maintained clean.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler gasket, shelving in the walk in cooler, and dry storage shelving in the prep room soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Floors and walls throughout (in the prep room and in the walk in cooler) soiled with debris and black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; Handwashing sink blocked by carts upon arrival. A handwashing sink shall be maintained so that it's accessible at all times for employee use. Do not block handwashing sinks. CDI - Carts moved.
1.0
28.
7-204.11 ; Priority; When tested, spray bottle of sanitizer did not reach appropriate strength. No color change in test strip. Facility is using quat sanitizer. Quat shall read 200-400 ppm, or as specified by your manufacturer. CDI - Bottle re-made.
1.0
28.
7-102.11; Priority Foundation; Spray bottle of sanitizer observed with no label. Labeling is worn to the point where it is no longer easily readable. Toxic or poisonous materials shall be identified with the common name. CDI - Bottle labeled.
0.0
49.
4-601.11(B) and (C); Core; Shrink wrap pad area, walk in cooler gasket, shelving in the walk in cooler, and dry storage shelving in the prep room soiled with black buildup, old stickers and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean these areas on a more frequent basis.
0.5
55.
6-501.12; Core; Walk in cooler floors, walls and ceiling soiled with build up of dirt and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 signature required due to COVID-19.
Inspection led by Inspector Elizabeth Jackson. *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 violations observed. *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
