3-304.14; Core; When tested during the inspection, the sanitizing solution for wiping cloths was too low for sanitizing. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's use instructions and the NC Food Code. Make new sanitizer for wiping cloths.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.14; Priority; Observed a food employee handling raw burgers then handling hamburger buns without washing hands when switching tasks, there was a glove change between tasks. Food employees shall wash their hands: when switching between working with raw food and working with ready-to-eat food; during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; before donning gloves when working with food; and after engaging in other activities that contaminate the hands. CDI - Spoke with PIC and encouraged better training of employees of when to wash their hands.
2.0
40.
2-402.11; Core; Observed employees participating in food prep and handling without wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Ensure food employees are wearing hair restraints.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple food storage trays were stacked together while wet on shelving in dry storage. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate trays to allow for air drying.
0.0
47.
4-202.16; Core; Pieces or cardboard are being used as part of the shelving for chemical storage. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard from shelving, may be replaced with a plastic sheet that can be effectively cleaned.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; Observed trays of raw bacon stored above packages of cooked eggs and pancakes in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Raw bacon trays moved below ready-to-eat foods.
1.5
24.
3-501.19; Priority; Observed foods in the prep cooler under TPHC with labels that were over 4 hours. If time without temperature control is used as the public health control (TPHC) up to a maximum of 4 hours: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI - Foods were voluntarily discarded by PIC.
1.5
40.
2-402.11; Core; Observed food employees handling food without wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens, etc. CDI - Employee behavior corrected, hair restraints donned.
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
3-302.11; Priority; Raw hamburger and raw eggs stored in drawer cooler above raw vegetables and sliced cheese. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Moved raw burgers to lower cooler and moved vegetables and cheeses to another cooler.
1.5
41.
3-304.14; Core; Sanitizer concentration in wiping cloth buckets was too low. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's label use instructions; and laundered daily. CDI - Buckets replaced with new sanitizer. Check sanitizer concentrations more frequently.
0.0
47.
4-501.11; Core; Gaskets on one of the low reach-in cooler is warped and creating gaps in the seal of the door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace warped gasket to create a full seal.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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* 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.
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. Please contact James Smith at 919-868-9246 with any questions about this inspection or the NC Food Code.
