2-102.12 (A); Core; The person in charge is not currently certified as a food protection manager. The PIC shall be certified as a food protection manager through an accredited program. Renew food protection manager certification.
1.0
28.
7-201.11; Priority; Cans of Sprite were stored next to cleaners and disinfecting wipes without separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils or other supplies by spacing or partitioning. CDI- Cleaners were located to another section of shelving in the storage area.
0.0
41.
3-304.14; Core; The chlorine sanitizer in the wiping cloth buckets tested at less than 50 ppm. Chlorine based sanitizing solutions shall maintain a chlorine concentration between 50-200ppm. CDI- Bleach was added until sanitizer tested between 100-200ppm.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; The person in charge is not currently certified as a food protection manager. The PIC shall be certified as a food protection manager through an accredited program. Renew food protection manager certification.
1.0
28.
7-201.11; Priority; Multipurpose cleaner was stored above bottles of tea. Poisonous/toxic materials shall not be stored so they cannot contaminate food/drinks, equipment, utensils or other supplies. CDI- Multipurpose cleaner was moved to a lower shelf.
1.0
28.
7-102.11; Priority Foundation; The dish soap was mislabeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Dish soap was labeled.
0.0
37.
3-302.12; Core; Containers of sugar and hot sauce were not labeled. Containers storing food/food ingredients that are not readily recognizable shall be labeled with the common name of the food. CDI- Containers were labeled.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; The PIC (person in charge) is not certified as a food protection manager. The PIC shall be certified as a food protection manager through an accredited program. CDI - PIC was given information to register for ServSafe classes.
1.0
43.
3-304.12; Core; A portion cup was stored in the bacon bits in the top section of the salad cooler. Utensils being stored in foods shall be stored with the handle above the food. CDI - Portion cup was removed.
0.0
49.
4-601.11(B) and (C); Core; The tall, reach-in freezer has a buildup of frost and the ceiling and upper sides of the microwave have food debris on them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; PIC is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
39.
3-307.11; Core; A container of cucumbers was sitting directly on the spring mix in the sandwich cooler. Food shall be protected from all sources of contamination. CDI- Container of cucumbers was moved to the bottom section of the cooler.
0.0
41.
3-304.14; Core; A damp cloth was lying next to the soup kettle. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry or in sanitizer.
0.5
55.
6-501.12; Core; The ceiling vent above the tall coolers needs cleaning due to dust/debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-102.12 (A); Core; PIC's food protection manager certification has expired. The person in charge shall be certified as a food protection manager through an accredited program. Renew certification as a food protection manager.
1.0
45.
4-903.11(A) and (C); Core; Boxes of to-go bowls with lids and hinged 3 compartment trays are being stored on the floor. Single service/use articles shall be stored at least six inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; The ceiling and upper corners of the microwave have a small build-up of food crumbs. Non-food food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Ensure the ceiling of the microwave is being cleaned when the bottom and sides are wiped down.
0.0
53.
6-501.19; Core; The bathroom door was not closed. Bathroom doors shall remain closed except for periods of maintenance and cleaning. Keep the bathroom door closed unless the bathroom is being serviced or cleaned. CDI - Bathroom door was closed.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-102.12 (A); Core; PIC's food protection manager certification has expired. The person in charge shall be certified as food protection manager through an accredited program. Renew certification as a food protection manager.
1.0
15.
3-302.11; Priority; A box of raw bacon was stored above condiments and containers of pasta salad. Foods shall be stored according to their final cook temperature in freezers and coolers to prevent cross contamination. CDI - Items were rearranged.
1.5
16.
4-602.11; Priority; There was food debris on the back side of the slicer blade and in its groove. Surfaces of equipment coming in contact with TCS foods shall be cleaned at least every 4 hours. CDI - The slicer was broken down and cleaned.
0.0
39.
3-307.11; Core; A container of kale crunch was stored directly on top of the spring mix in the makeline cooler and a container of cucumbers was stored directly of top of the spring mix in the sandwich cooler. Food shall be protected from all sources of contamination. Ensure food is protected from contamination by placing a food grade barrier between it and other non-food items.
0.0
41.
3-304.14; Core; The chlorine based sanitizer in the sanitizer bucket tested at 25ppm. Chlorine based sanitizer shall be maintained at a concentration between 50-200ppm. CDI - Sanitizer was remade to correct concentration.
1.0
47.
4-205.10; Core; The instant pot states "for household use only." Except for toasters, microwaves, water heaters and hoods, food equipment shall be used as the manufacturer intended and shall be ANSI accredited or its equivalent. Ensure food equipment is for commercial use.
0.0
49.
4-601.11(B) and (C); Core; There is frost build up on the standing freezer. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Defrost the freezer on a more regular basis.
0.5
55.
6-501.12; Core; There is debris in the light shield over the 3 compartment sink. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-102.12 (A); Core; None of the management staff are currently certified as food protection managers. The person in charge shall be certified as food protection manager through an ANSI accredited program. Explore options of completing ServSafe online or virtually.
1.0
24.
3-501.19; Priority Foundation; Four containers of orzo was being removed from the prep cooler and put on counter to sit at room temperature for soups. PIC states that they put different types of pasta out, no more than six at a time so that they do not overcook in soups and they are thrown out at end of lunch. Written procedures shall be prepared in advance and maintained at the establishment when using time in lieu of temperature for public health control. CDI - Form completed and emailed to PIC.
0.0
39.
3-305.11; Core; Boxes of potato chips were stored on the floor. Food shall be stored at least six inches above the floor. CDI - Boxes were put on top of other boxed goods.
1.0
41.
3-304.14; Core; The chlorine based sanitizer in the sanitizer bucket tested at less than 25ppm. Chlorine based sanitizer shall be maintained between 50-200 ppm. CDI - Sanitizer was remade and tested between 100-200 ppm.
0.5
49.
4-601.11(B) and (C); Core; The inside of the standing oven has a brown film and the frost build up in the tall reach in cooler needs removing. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the oven and defrost the freezer more frequently.
0.5
53.
6-501.19; Core; The bathroom door was open upon my arrival. Bathroom doors shall remain closed except for periods of maintenance and cleaning. Keep the bathroom door closed when the bathroom is not in use, being cleaned or serviced.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for a vomiting and diarrheal event. CDI... A copy was given to the manager on duty.
0.0
16.
4-501.114; Priority; The dish machine was showing no measurable sign of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. The three compartment sink can be used to sanitize the dish until the sink is fixed. A return visit will be made to see if the item has been corrected.
1.5
23.
3-501.17; Priority Foundation; There were some food items that were required to be date marked but were not. Date marking can be the use by or the preparation date. The food will have 7 days since all cold hold units must be maintained at 41F or below. CDI... All the food items were date marked.
1.5
47.
4-501.11; Core; Repair the cold hold unit that was not working at the time of the inspection. The food was removed from the unit. All equipment must be in good working condition.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the reach-in freezer unit to remove the frost build up.
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
No signature required due to COVID Follow-Up: 02/25/2022
*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. Lauren Harden 919-500-0943
