3-302.11; Priority; Raw steak stored on shelving over ready-to-eat sauces. Ready-to-Eat foods shall be separated from raw animal foods to prevent contamination. CDI: Steak moved.
1.5
16.
4-602.11; Priority Foundation; Food debris left on meat slicer blade after previous use. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer broken down to be cleaned.
1.5
41.
3-304.14; Core; Several wiping cloths stored inside a container of bleach sanitizer above 500ppm. Cloths shall be held between uses in a container or chemical sanitizer at the proper concentration. Bleach sanitizer range between 50 - 200ppm. CDI: Sanitizer diluted to proper concentration.
0.5
47.
4-501.11; Core; Gasket torn on double door reach-in refrigerator. Equipment shall be kept in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Minor food residue observed on shelving over flip-top sandwich cooler. Nonfood-contact surfaces of equipment shall be kept free on an accumulation of dust, dirt, and food residue.
4-602.11; Core; Ice machine with black and pink residue inside, heavy black build-up inside ice maker compartment. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Please have ice machine dismantled and thoroughly cleaned.
1.5
23.
3-501.17; Priority Foundation; Few pans of cooked chicken from the previous day as well as chicken salad, opened prepackaged soups and other TCS items that are not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. CDI: Date marking applied. This is a repeat violation. Continual repeats will result in full points taken.
1.5
28.
7-204.11; Priority; Sanitizer inside bucket with wiping clothes reading in the upper 1000ppm. Chemical sanitizers applied to food-contact surfaces shall meet the required specification. Chlorine bleach sanitizers shall be used at a concentration between 50ppm and 250ppm. CDI: Sanitizer remade.
1.0
47.
4-501.11; Core; Gasket torn on double door reach-in refrigerator. Equipment shall be kept in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Dust and food build-up on shelving. Nonfood-contact surfaces of equipment shall be kept free on an accumulation of dust, dirt, and food residue.
4-602.11; Priority Foundation; Food debris left on meat slicer after previous use. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer broken down to be cleaned.
1.5
23.
3-501.17; Priority Foundation; Chicken salad prepared Friday 3/17 did not have a date marking. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. CDI: Date marking applied.
1.5
28.
7-102.11; Priority Foundation; Full spray bottle of clear liquid unlabeled near ware washing storage. Working chemical containers shall be labeled with the common name of the material. CDI: Label applied.
1.0
39.
3-305.11; Core; Two unwrapped hoagie duns in direct contact with rusty shelving above make line cooler. Food shall be protected from contamination by storing the food in a clean, dry location away from splash, dust, and other contaminants.
0.0
49.
4-602.13; Core; Detailed cleaning needed on shelving and inside cooler door gaskets. Nonfood-contact surfaces shall be kept free of debris.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
15.
3-302.11; Priority; Opened bag of ready-to-eat shredded lettuce directly on top of a opened case of unpasteurized shell eggs inside two-door reach-in cooler. Ready-to-Eat foods shall be separated from raw animal foods to prevent contamination. CDI: Lettuce moved.
1.5
16.
4-602.11; Core; Pink & black build-up inside ice machine. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked chicken left on counter top out of temperature control at 46F. Cut lettuce inside flip top cooler is overflowing outside of its container, lettuce at the top is warmer than lettuce on the bottom of container. Time/Temperature control for safety food shall be maintained at 41F or less. CDI: PIC placed chicken in cooler to rapidly cool. EHS suggested placing smaller food portions of lettuce in the top container.
1.5
28.
7-201.11; Priority; Observed two chemical spray bottles stored on prep counter top with food and equipment, one bleach solution spray bottle stored handing off a dry storage shelf with food and single-use items, body lotion stored on larger storage rack with food and dry storage item. CDI: All items moved.
1.0
41.
3-304.14; Core; Damp wiping cloth stored on cutting board prep surface. Cloths shall be held between uses in a container or chemical sanitizer.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on shelving and inside cooler units. Nonfood-contact surfaces shall be kept free of debris.
*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* 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. Follow-Up: 12/19/2019
EHS provided updated form 1-B, old forms discarded.*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. Follow-Up: 06/20/2019
*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.
*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.
Recommend storing glove box in a dry location (possibly a wall-mounted glove rack) near the handwashing sink since handwashing is required BEFORE putting on gloves.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
The permit states that no raw foods are to be used. Also, all foods shall be from approved sources and prepared in a permitted facility. Owner states that chicken was cooked at home. Owner also states that bacon and other chicken was purchased from Bernelli`s restaurant in Durham. Informed owner that all food must be purchased from approved sources and to maintain invoice of foods purchased from other restaurants. No raw eggs are to be used for this facility and eggs cannot be cooked at home. Owner states that he will take the chicken and raw eggs home and not use for the restaurant. Owner was informed that on next violation that foods cooked at home or foods that come from outsids sources will be discarded.
2.0
10.
Do not store raw eggs above cooked deli meats and wraps. See item #6.
