3-501.16 (A)(2) and (B); Priority; All foods in the walk-in cooler holding above 41 F. Refer to temperature chart above. Walk-in cooler maintaining 45 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Walk-in cooler cooled to 41 F during inspection. Technician called in for evaluation.
1.5
47.
4-501.11; Core; The soft serve shake machine is broken. Equipment shall be in good repair and proper adjustment. Work order placed for repair prior to inspection.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. Caulking on freezer for hamburger patties soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-901.11; Core; A few dishes stacked wet. Cleaned and sanitized dishes shall be arranged to air dry prior to stacking.
0.5
48.
4-501.14; Core; The 'rinse' vat at the 3-compartment sink soiled with food and debris. Ware washing sink compartments shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils, and at least once every 24 hours.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Fan guards cleaned during inspection.
3-501.16 (A)(2) and (B); Priority; Cartons of milk holding 42-43 F in the expo cooler. Cooler holding 37 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Milk moved closer to cooler fans.
1.5
44.
4-901.11; Core; A few dishes stacked wet. Cleaned and sanitized dishes shall be arranged to air dry prior to stacking.
2-201.11 (A), (B), (C), and (E); Priority; Signed Employee Health Policies shown to EHS by PIC does not include Salmonella (non-typhoidal). CDI- Provided an updated Employee Health acknowledgement form to properly inform food employees via email.
3-501.19; Priority Foundation; Containers of cut lettuce and tomato that had been partially or almost completely used observed with no timestamp. Timestamps added upon arrival. Per TPHC procedure: 'Hold time begins once cored' for tomatoes, and 'time begins when lettuce is removed from refrigeration'. Time stamps shall be accurate to ensure foods are not held longer than the approved timeframe. CDI - PIC spoke to employees. PIC to properly train all employees on time procedures.
2-102.12 (A); Core; PIC's Serv Safe expired as of 9/13/2022. Must have a CFPM on site at all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided an updated Employee Health acknowledgement form to properly inform food employees via email. Update corporate policy or use policy EHS provided.
1.0
21.
3-501.16(A)(1); Priority; One container of impossible burger meat holding less than 135 F. Hot foods shall maintain 135 F or above. CDI - Impossible burger voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Numerous containers of recently cut lettuce and tomato stacked on top of one another. Containers shut with lids. When cooling use small, thin portions and loosely cover or catty-corner to allow for air flow. CDI - Foods spread into single layers. Lids catty-cornered.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
16.
4-601.11 (A); Priority Foundation; Plastic purple containers, lids and a standing dicer stored as clean soiled with flour and food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be cleaned.
1.5
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. No signature required due to COVID-19.
