6-301.12; Priority Foundation; Handwashing sink was not equipped with paper towels. All handwashing areas shall be equipped with a hand drying provision such as paper towles or hand drying device. CDI- Paper wotels were provided by PIC.
1.0
48.
4-501.14; Core; 3 compartment sink basins and produce sink basin have residuu buildup (some from rust drip) that needs to be cleaned/removed. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment, utensils, or produce. Clean sink basins more frequently.
4-101.19; Core; Shelving above prep tables that hold single-service containers are lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Do not line shelving with cardboard. EHS discussed approved alternative ways to line shelving.
7-204.11 ; Priority; Sanitizer spray bottle with concentration between 50ppm-100ppm active quat. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI-Contents of spray bottle discarded. Ensure sanitizing concentration stays within the range of 200-400ppm QAC. *Correct sanitizer concentration is a critical violation and was noted on the last two inspection reports.
2.0
55.
6-501.11; Core; Handle to the right handwashing sink in the men's bathroom is completely missing. Physical facilities shall be maintained in good repair. Store manager stated that a service request will be submitted today. Ensure handle is repaired.
7-204.11 ; Priority; Spray bottle labeled as sanitizer with concentration of 0ppm QAC when tested. Upon further examination, EHS concluded that this spray bottle was filled with soapy solution. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI-Contents of spray bottle discarded during the inspection.
1.0
47.
4-501.11; Core; Insulation is beginning to show on the interior of the walk-in cooler door. Equipment shall be maintained in a state of good repair and condition. Patch interior of door to restore it to a smooth, easily cleanable surface.
0.5
54.
5-501.113; Core; One lid is completely missing on the outside dumpster receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact waste management to mediate this issue.
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
7-204.11 ; Priority; Sanitizer spray bottle with concentration of 0ppm QAC. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI-Contents of spray bottle discarded. Ensure sanitizing concentration stays within the range of 200-400ppm QAC.
1.0
39.
3-305.11; Core; Closed boxes of bananas are being stored stacked directly next to handwashing sink. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Provide a splashguard at handwashing sink or relocate food.
1.0
47.
4-501.11; Core; Rolling rack holding gray food containers is rusting and chipping in walk-in cooler. Equipment shall be maintained in a state of good repair and condition. PIC agrees to have this rack replaced.
0.0
49.
4-601.11(B) and (C); Core; Basin of handwashing sink has accumulated dark microbial growth. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep basin of handwashing sink clean.
0.5
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 *Information sent to s0193sm@retail.foodlion.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Inspection was made with Mr. Terry Workman. A follow-up visit will be required for compliance on hand sink hot water before 11/30/15. Follow-Up: 11/30/2015
