4-602.11; Core; Pink, brown and black build up found on the inside of the ice machine and soda nozzle dispensers. Ice machines and soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
45.
4-903.11(A) and (C); Core; Single use items found stored under a few misplaced portable fire starter kits with liquid chemicals inside. Single use items shall be stored protected from contamination. CDI: PIC moved fire kits.
4-205.10; Core; Crock-pot found being used to reheat and hot hold chili. Food equipment shall be ANSI approved. Replace crock-pot with ANSI approved equipment such as a steam well.
0.0
47.
4-501.11; Core; Ice found building up on the door/doorway into the walk in freezer. Equipment shall be maintained in good repair. Have item repaired.
0.5
49.
4-601.11(B) and (C); Core; Build up found in various sinks and at the bottom and gaskets of the reach in cooler/freezer. Non food contact surfaces shall be cleaned at a frequency to preclude the build up of soils and other debris.
0.5
55.
6-501.12; Core; Some food splatter found in various spots on the walls, such as near the hand sinks and behind the prep sink. Physical facilities shall be maintained clean. Increase cleaning frequency.
6-301.11; Priority Foundation; One hand sink found without soap. Soap shall be available at all hand sinks. CDI: PIC replaced soap.
1.0
16.
4-602.11; Core; Dispensers in the soda machine found with a small amount of build up. Equipment such as drink machines shall be cleaned at a frequency to preclude build up of soil or dirt. Increase cleaning frequency.
0.0
47.
4-205.10; Core; Crock-pot found being used to reheat and hot hold chili. Food equipment shall be ANSI approved. Replace crock-pot with ANSI approved equipment such as a steam well.
0.0
49.
4-601.11(B) and (C); Core; Build up found in various sinks and dust found on the outside of ice machine. Non food contact surfaces shall be cleaned at a frequency to preclude the build up of soils and other debris.
0.5
51.
5-205.15; Core; A cup is currently being used to direct water draining from the three compartment sink into the drain. Plumbing shall be maintained in good repair. Fix drain.
1.0
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
**Remember: Any time food or food ingredients (seasonings, powdered sugar, etc.) are removed from their original packaging - the container must be labeled with the common name of the food - even if it stored next to or on top of the original package.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Please tighten the handle on the cabinet door under the chips in the concession stand area.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 04/12/2019
*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. *Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Inspector contact info: Maria Powell 919-675-5603. 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. Inspection made with John Wulffert.
*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.
