3-501.15; Priority Foundation; Cheese was found cooling in closed containers stacked on top of each other. Potentially hazardous foods shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Containers were unstacked and partially opened for cooling.
0.0
39.
3-305.11; Core; Large amount of ice is building above open bags of food in the reach in freezer. Food shall be stored in a clean, dry area where it is not exposed to potential contamination. Remove ice and close food bags.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils were being stored in a container with food residue in the interior. Utensils and equipment shall be stored in a clean, dry environment where they are not exposed to potential contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean dishes were found with sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
56.
6-501.110; Core; Employee jacket was stored on/in food box in the storage room. Employees shall use designated areas or lockers for personal items such as clothing.
0.5
General Comments
UNABLE TO CAPTURE EHS ACCURATE SIGNATURE WITH TOUCH SCREEN
4-602.11; Core; Ice machine interior plate has minor amount of residue buildup. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent soil accumulation. Clean ice machine plate frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ice cream mix labeled "KEEP REFRIGERATED" was holding at 49F in a low boy cooler in the front area. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Ice cream mix was voluntarily discarded. Do not store potentially hazardous food in this cooler until it is adjusted.
1.5
24.
3-501.19; Priority Foundation; Repeat; Facility uses Time as a Public Health Control (TPHC) for their cheese and lettuce. At the time of the inspection, time stamps were not available for those TCS food. If TPHC is used, the TCS food shall be marked or otherwise identified to indicate the time to discard or preparation time. CDI- Time was placed on foods.
1.5
40.
2-303.11; Core; Employee was observed preparing food while wearing jewelry on their wrist. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
45.
4-903.11(A) and (C); Core; Single service happy meal containers were being stored on the floor of the downstairs area. Single service equipment shall be kept at least 6 inches above the floor to prevent potential contamination.
0.0
47.
4-501.11; Core; Cup holder surface in the front service area is badly cracked/damaged. Reach in gaskets are torn/damaged and need to be replaced. Equipment shall be maintained in a state of good repair.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for their cheese and lettuce. At the time of the inspection, time stamps were not available for those TCS food. If TPHC is used, the TCS food shall be marked or otherwise identified to indicate the time to discard or preparation time. CDI- Time was placed on foods.
1.5
41.
3-304.14; Core; Chlorine sanitizing solution in buckets measured 0-10ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm for chlorine). CDI- Sanitizing solution was changed out. New solution measured around 100ppm.
0.5
47.
4-501.11; Core; Light bulb in walk-in freezer was out. Equipment shall be kept in good repair. CDI- Light bulb was changed out during inspection.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Bottom of reach-in coolers needed cleaning, dry rack above 3-comp sink was soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
0.5
56.
6-403.11; Core; Various employees' drinks were stored next to food. Food employees shall eat and drink away from food and equipment to prevent contamination. CDI- Drinks were removed from that area.
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 *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.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com CFPM Engy Massoud Exp 9/13/22
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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.
