| # |
Comments |
Points |
| 16. |
4-602.11; Core; Ice machine was heavily soiled with black residue on interior near chute. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine. |
1.5 |
| 21. |
3-501.16(A)(1) ; Priority; Beans were maintained below 135F in steam well. Temperature controlled for safety (TCS) foods shall be maintained at 135F or above. CDI: Beans were reheated to 165F and placed back into hot holding. Avoid using multiple containers in steam well. |
1.5 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Multiple food items in make line unit were maintained above 41F. TCS foods shall be maintained at 41F or less. CDI: Food maintained in unit overnight was voluntarily discarded. Raw foods were placed in walk in cooler to cool to 41F. Repair technician called to repair unit. |
1.5 |
| 24. |
3-501.19; Priority Foundation; Facility did not have written procedures available for using time instead of temperature as a public health control. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify. CDI: Procedures were filled out and made available. |
0.0 |
| 28. |
7-102.11; Priority Foundation; One chemical bottle was not labeled. Working containers used for storing toxic materials such as cleaners and sanitizers shall be clearly and individually identified. CDI: Chemical was voluntarily discarded. |
0.0 |
| 41. |
3-304.14; Core; Wiping cloth buckets had sanitizer concentration below 200 PPM quaternary ammonia. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. Ensure sanitizer has correct concentrations. |
0.5 |
| 47. |
4-501.11; Core; Poultry prep sink was leaking. Equipment shall be maintained in a state of good repair. Repair prep sink. |
0.5 |
| 49. |
4-602.13; Core; Doors, handles, sides, and interior of prep units were soiled. Nonfood-contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil residues. Clean prep units. |
0.5 |
| 55. |
6-501.12; Core; Walls and floors in kitchen were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls and floors. |
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 |
