6-501.110; Core; Employee items were stored on the prep table towards the back of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI - Items were relocated to employee storage area.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
4-502.13; Core; Paper plates were stored with their food contact surface exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI - Plates were inverted.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-401.11; Core; A cup of coffee without a lid was stored on a shelf above the parmesan cheese and steam unit. Employees may drink from closed beverage containers if handled to prevent the contamination of the employee's hands, food and other supplies. Cup was voluntarily discarded.
0.5
10.
5-202.12; Core; The hot water does not temp above 82F in the women and men's bathrooms. Handwashing sinks shall provide water at 100F or above. Increase temperature of hot water.
0.0
39.
3-307.11; Core; A bowl of sliced cucumbers and tomatoes was sitting on top of a container of uncovered olives. Food shall be protected from all sources of contamination. Only utensils with handles may stored in foods.
0.0
43.
3-304.12; Core; A portion cup is stored in the parmesan cheese. Utensils with handles may be stored in foods as long as the handle is above the food. Replace portion cup with a multi-use spoon or scoop.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the condenser walk in cooler have a slight build up of dust and debris. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. Clean the fan guards.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-102.12 (A); Core; Facility has employees that are a certified food protection manager, but they are not the PIC.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- This is a new rule that it now must be the PIC, so no points deducted today. Please make sure person in charge is certified by next visit.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- 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. 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.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
24.
3-501.19; Priority Foundation; The pizza sauce did not have a time stamp for when being brought out for TPHC.- If using TPHC, food shall bear a label with the time that shows when product was removed from temperature, or the time that food needs to be discarded.- CDI, the sauce was labeled. All temperatures were below 41 degrees F.
0.0
39.
3-305.11; Core; Observed food being 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.- Please do not store food on the floor.
1.0
47.
4-501.12; Core; The cutting boards are starting to get heavy scratches in them.- 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.- Please either resurface or replace cutting boards so they can be easily cleanable.
0.5
47.
4-501.11; Core; Gaskets are torn on the pizza prep station and the freezer.- Equipment shall be maintained in a good state of repair and condition.- Please replace torn 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
*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
*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 Verification required by October 28, 2019 for hand sink temperature Follow-Up: 10/28/2019
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943 Verification required on or before September 28, 2018 for sanitizer concentration at the three compartment sink and in the dish machine, cold holding in the top of the prep tables. Follow-Up: 09/28/2018
*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.
Lauren Plis 919-500-0943 Verification visit on or before April 27, 2018 Follow-Up: 04/29/2018
The appearance of the kitchen was great today! Please keep up the good work. *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.
Evaluated establishment for completion of Transitional Permit items. All items have been completed EXCEPT for cutting back drain pipes going to floor sink. There must be a two inch gap between end of pipe and flood rim of floor sink. If cutting at an angle, the two inches is measured from the top of the angled cut. This must be completed by February 2, 2016 to avoid an interruption in operations. PIC agreed to a courtesy visit in about 7 days to check on status of this correction. ... PIC inquired about requirements to operate as a commissary and solutions for outdoor water and wastewater service were discussed. If establishment chooses to pursue installation of outdoor water and wastewater facilities, please contact this office for guidance BEFORE the work is done. ... PIC states that plastic containers of pasta in freezer 1)are a portioning method and are used within 24 hours; and 2)the containers are not re-used. If pasta is held more than 24 hours, it must be date marked. These containers are single use items and shall not be re-used. No violation today. ... Dish machine has not been used today and was not evaluated for proper operation. Please remember that it is the responsibility of the Person in Charge to ensure that it is operating to manufacturers specifications.
