2-201.11 (A), (B), (C), and (E); Priority;Employee health policy not available for review during inspection.
(A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Policy sent to manager.
0.0
10.
6-301.11; Priority Foundation; At the beginning of inspection observed team members attempting to wash hands with with empty bottles of hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Manager brought new bottles of soap to the facility during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed raw chicken wings, house made blue cheese and ranch dressings holding above 41F. TCS foods shall be held at 41F or below. Manager turned down unit. EHS will return to verify unit temperatures.
1.5
24.
3-501.19; Priority Foundation; Observed par cooked wings holding at room temperature to be reheated as orders are placed. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
1.5
48.
4-302.14; Priority Foundation;Test strips not available at 3 comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
54.
5-502.11; Core; Observed dumpster filled today. With new facility opening, more trash will be produced. Recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Request additional pick up days for trash since there is no recycling receptacle.
0.0
General Comments
Observed excellent date marking! Maria.powell@wake.gov
