2-103.11 (O); Priority Foundation; The employee foodborne illness health policy could not be located during the inspection. The person in charge shall ensure that all food employees/conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under the NC Food Code. CDI - REHS emailed PIC food employee reporting policy and employee illness action chart to use for future reference.
1.0
48.
4-302.14; Priority Foundation; Test strips for Quat sanitizing solution were missing during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered more Quat test strips to be delivered in next shipment of supplies.
0.0
General Comments
Reminder: all foods must be prepared at commissary, no leftovers kept for sale after dining service per permit stipulations. If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.14; Core; No handwashing sign was provided at the sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Post a handwashing sign at the sink.
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49.
4-601.11(B) and (C); Core; The interiors of the microwaves in the dining area were dirty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interiors of microwaves.
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General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; PIC (person in charge) is not a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please obtain a certification.
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5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that cut lettuce on a serving line was above 41F, see chart above. TCS food (time/temperature control for safety food) shall be cold held at 41F or below. CDI - PIC move the food to reach-in cooler for further cooling.
1.5
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
