7-102.11; Priority Foundation; The label is worn off of a bottle of pink liquid in the back room...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles labeled.
0.0
54.
5-501.114; Core; One dumpster is missing a drain plug and the other is damaged...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.
0.5
54.
5-501.115; Core; The dumpster pad has debris scattered around...A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
4-903.11(A) and (C); Core; The coffee cup lids are stored inside of a container that has sticky residue and debris on the bottom...Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.5
54.
5-501.114; Core; One dumpster is missing a drain plug and the other is damaged...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.
0.0
54.
5-501.115; Core; The dumpster pad has light debris scattered around...A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
6-501.111; Keep the premises free of insects, rodents, and other pests. Observed gnats in and flies.
1.0
49.
4-601.11(B) and (C); Core; 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed soiled microwave by the slushie machine and container where thermometers are stored in need of cleaning.
3-501.16(A)(1) ; Priority; TCS food at the grab-and-go hot holding case measured below 135F (see temperature log above). Potentially hazardous foods shall be hot held at 135F or above. CDI- PIC voluntarily discarded food.
1.5
28.
7-204.11 ; Priority; Quaternary sanitizing solution at the 3-comp sink measured above 400ppm (test strip turned blueish). No utensils were being washed at that time. Quat sanitizer shall be set to a concentration of 200-400ppm. CDI- Solution was diluted.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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* 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* Follow-Up: 01/30/2020
********Please be advised that the facility has violated permit conditions by adding new refrigeration to the customer self service area without prior approval. The new refrigerator poses issues with regards to food protection and security in the customer self service area. Please consult with our department before adding additional equipment in the customer self service areas of other stores. You can contact Wake County Food, Lodging and Institution (FL&I) Plan Review Department Christina Sancha (Christina.Sancha@wakegov.com/919.868.2559) or Wake County FL&I Team Leader, James Smith (JamesRSmith@wakegov.com)
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NEW COLD HOLD TEMPEERATURE FOR POTENTIALLY HAZARDOUS FOODS IS 41F OR LESS.
Note: Denise Food Service Manager
EHS Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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 continue to follow guidance provided by the town on maintaining the grease trap*****
Note: Denise Food Service Manager
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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.
