4-501.11; Core; Rusty wire shelves in walk in cooler. Equipment shall be kept in good repair.
0.5
56.
6-305.11; Core; Multiple personal items (purses/phones etc) stored on shelves with kitchen stock. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
2-401.11; Core; Found couple of employees' open water bottles commingled with establishment's food inside the refrigerators. Employee shall eat, drink, and store food only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI - PIC moved the items to designated area in the refrigerator.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Found a container of tilapia in the reach-in cooler (date marked 01/06/24) that was holding above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained in cold holding at 41F or less. CDI - PIC voluntarily discarded the food.
1.5
55.
6-501.12; Core; Floor inside the walk-in freezer has food splashes accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
3-501.15; Priority Foundation; Food that was prepared today was tightly wrapped with plastic wrap and was cooling in a deep container. Cooling shall be accomplished by loosely covering or uncovering food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - EC explained proper cooling methods to PIC and foods were slightly unwrapped to allowed cooled air to circulate.
1.0
44.
4-903.11(A), (B) and (D); Core; Found that the bottom of container of clean utensils was soiled with old debris. Cleaned equipment and utensils shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. CDI - the container and utensils were cleaned.
3-501.15; Priority Foundation; Food that was prepared today (asada, pollo) was tightly wrapped with plastic wrap and was cooling in a deep container. Cooling shall be accomplished by loosely covering or uncovering food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - EC explained proper cooling methods to PIC and foods moved to WIF for a few minutes to cool faster to 41F.
1.0
35.
3-501.13; Priority Foundation; Observed pork thawing in a prep sink without running water. TCS food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water. CDI - PIC turned on water.
0.5
47.
4-501.11; Core; Observed several gaskets on lower doors of flip top coolers that were torn. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace torn gaskets.
3-501.15; Priority Foundation; Food that was prepared today (tamales) was tightly wrapped with plastic wrap and was cooling in a big pot. Cooling shall be accomplished by loosely covering or uncovering food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - EC explained proper cooling methods to PIC.
0.5
41.
3-304.14; Core; Wet wiping clothes in one of the chlorine sanitizer buckets were stored in sanitizer below 25ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-200ppm. CDI - PIC remade chlorine sanitizer to proper strength. Next time full credit will be taken.
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
7-207.11; Priority; Found Tums tables stored above food prep near utensils. Medicines that are in a food establishment for the employees' use shall be located to prevent the contamination of food, equipment, utensils, linens, and single use articles. CDI - PIC moved Tums to proper place.
1.0
39.
3-305.11; Core; observed one box of watermelons stored on the floor in walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC moved watermelons on the shelf.
0.0
41.
3-304.14; Core; Wet wiping clothes in chlorine sanitizer buckets were stored in sanitizer below 25ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-200ppm. CDI - PIC remade chlorine sanitizer to proper strength.
0.5
43.
3-304.12; Core; Observed that in a container of flour bowl was used instead of scoop. Food preparation and dispensing UTENSILS shall be stored in the food with their handles above the top of the food. Use a scoop.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed that some of the metal containers were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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
3-501.16 (A)(2) and (B); Priority; Observed that couple of TCS foods in display cooler, kept on ice were above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - more ice was added to ice baths to improve cold holding.
1.5
47.
4-501.12; Core; Observed that cutting boards on prep surfaces have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/refinish cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Couple of gaskets on reach-in coolers have residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the gaskets.
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
2-501.11; Priority Foundation; PIC was not able to locate vomit and diarrhea clean up plan. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - plan and poster email to PIC.
0.5
39.
3-305.11; Core; Observed several pans & trays of food stored on floor in walk-in cooler and walk-in freezer. Chips stored on shelving had no covers present. Food shall be stored at least 6 inches above the floor and storing where they are not exposed to splash, dust or other contamination. Store food above floor.
2.0
47.
4-501.12; Core; Observed that cutting boards on prep surfaces have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/refinish cutting boards.
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; No PIC signature due to COVID-19 precautions.
3-302.11; Priority; Container of pork was stored next to container of chicken on metal pan. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation and display. Pork was moved, EHS educated proper storage techniques. CDI.
0.0
39.
3-305.11; Core; Containers of produce were stored on floor. Chips stored on shelving had no covers present. Food shall be stored at least 6 inches above the floor and storing where they are not exposed to splash, dust or other contamination. Store food above floor.
1.0
49.
4-601.11(B) and (C); Core; Fans in tall reach in cooler have dust built up. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean fan more often.
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
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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.
*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.
*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: 06/14/2019
*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) 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.
*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. Inspection completed by John Wulffert.
*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. Follow-Up: 05/12/2017
Please note: temperatures today indicate that establishment may be approved for 7 day shelf life. One container of potato salad in deli cooler observed at a temperature (44F) that would limit establishment to 4 day shelf life. Tomatoes in same cooler observed at 41 F. Monitor this deli case closely. If establishment can hold foods at 41 F or below, 7 day shelf life is approved. However, strongly recommend limiting foods to a 4 day shelf life.
FOR THE USE OF THE ESTABLISHMENT AS A COMMISSARY, A COMMISSARY REQUEST FORM, LOCATED AT WAKEGOV.COM, MUST BE COMPLETED AND SUBMITTED TO THIS OFFICE FOR REVIEW. A PROTECTED OUTSIDE WATER ACCESS AND AN OUTSIDE SEWER ACCESS POINT MUST BE PRESENT AS WELL AS DEMONSTRATED AS ACCESSIBLE FROM THE BUILDING EXTERIOR WITH THE PROPOSED MOBILE FOOD UNIT PRIOR TO BEING PERMITTED.
