4-903.11(A) and (C); Core; A customer that spilled a drink earlier at the self-service condiment and utensil station, resulting in the spilled item dripping onto open boxes of single-service forks and knives being held underneath the counter. Single-service and single-use articles shall be stored in a clean dry location. CDI- single-service items removed.
0.5
47.
4-501.11; Core; cracked and broken containers observed on the shelf above the 3-compartment sink. equipment shall be maintained in a state of good repair.
6-301.11; Priority Foundation; Observed no soap in dispenser at front handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection
1.0
10.
5-205.11; Priority Foundation; Observed a clear container stored inside front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Container was moved to three compartment sink.
0.0
16.
4-602.11; Core; Observed slight pink residue inside ice chutes of soda machines. In enclosed components of equipment such as ice makers must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice chutes.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some food containers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to three compartment sink.
1.5
28.
7-102.11; Priority Foundation; Observed a clear container of soapy water not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Container was labeled during inspection.
0.0
55.
6-501.12; Core; Observed slightly dusty fan vents in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of fan vents.
3-304.12; Core; Observed a utensil stored in standing water at room temperature. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a clean, protected location or in a clean container of water if the water is maintained at a temperature of at least 135F. CDI-Water was discarded during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils/pizza pans stored on shelf with greasy residue above three compartment sink. Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil shelf.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in cooler and food debris on the floor of walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
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 mozzarella cheese, pizza sauce and pepperoni on top pizza prep unit with temperatures above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less for cold holding. CDI-Foods were moved to cooler to cool.
1.5
55.
6-501.12; Core; Observed dusty fan vents in walk-in cooler and food debris on the floor of walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
0.0
General Comments
No signature due to COVID-19 precautions. 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
Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Tempered water at one handsink in kitchen reached about 127F. This is too hot for kitchen workers to wash their hands for 15-20 seconds. Recommend keeping tempered water at least 100F and no more than 110F...*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...Inspection report was sent via email to PIC, and EHS verified it was received before leaving establishment.
*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* 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. Michael Robinson (919)239-3334
Chemical sanitizer minimum strength is 150ppm. *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. Follow-Up: 09/01/2017
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: In snack bar, ensure all bottom storage shelves elevate items at least 6 inches above the floor.
Gave operator updated Employee Health Policy 1-B, Exclusion Decision Chart, and Foodborne Illness Sign. Post these materials in every department (Deli, Meat Market, and Snack Bar).
Gave updated Employee Health Policy 1-B. Recommend posting it on wall in all permitted food departments so that when Health Inspector comes it can be more easily obtained than having to find it on Sam's intranet.
Go to www.wakegov.com/food for updates and information.
Do not put unwrapped apples out on the morning coffee/snack cart. Bananas are fine and apples are if they are wrapped to protect them. Follow-Up: 10/02/2013
Heated butter urn was missing the handle knob. Prep sink had pulled away from wall mount and had rough caulk seal that was a cleaning obstacle. 1 door low refrigerator had a broken door gasket. Recurring leak was present under soda dispenser.
0.5
40.
Pooled liquids and slime mold build-up were in lower cabinet , below soda dispenser.
0.5
45.
Food debris build-up was on floor ,under pizza oven.
0.0
49.
No documentation of approved training - no credit awarded.
6 Chicken fillet sandwiches were 110-120F, in heated display. [Potentially hazardous foods being stored hot must be at least 135F.]. CDI-Discarded.
2.0
35.
Single-use food containers were stored with food contact surfaces face-up, on shelves. Box of single-use food containers was stored directly on floor in storage area. Single-service cups were stored without rims protected, on counter in front of customers. [Single-use and single-service items must be stored above the floor. Once they are removed from protective packaging single-use food containers must be stored with food contact surfaces down. Single-use cups must have rims protected from customer handling/cough/sneeze, by use of a dispenser or plastic sleeve that protects rims.].
0.5
36.
Hinge pins on pizza prep refrigerator top lids are loose and will not allow lid to function as intended. Liquids are leaking into cabinets under dining room soda dispensers. Knob is unattached from heated urn that stored butter [Need to replace the damaged knob with one that is smooth and easily cleanable.].
0.5
40.
Mold growth and pooled liquid was on interior of cabinets below the soda dispensers.
0.5
43.
Hand drying towels, or other approved device , was not supplied at one of snack bar`s handwash sinks.
1.0
44.
Hose bib was leaking onto ground at dumpster area.
0.0
49.
No documentation of approved training - no credit awarded.
Chicken fillet sandwich was stored at 107F in hot hold display unit. [This food must be stored at 135F or higher.]. CDI-Reheated
2.0
33.
2 metal stem thermometers were stored in a container of water. [In-use utensils such as thermometers on prep line, must be stored on a clean dry surface.].
0.0
36.
Hinge pins on pizza prep refrigerator top lids are loose and will not allow lid to function as intended. Soda lines are leaking in soda syrup storage closet and under dining room soda dispensers. Knob is unattached from heated urn that stored butter [Need to replace the damaged knob with one that is smooth and easily cleanable.].
0.5
40.
Soda syrup has accumulated in cabinets below dispensors, in dining room. Employee cleaned these spills during the inspection.
0.0
49.
No documentation of approved training - no credit awarded.
Employee was unable to wash hands properly due to water temperature at handwash sink being too hot. Employee had to quickly jerk hands into and out of the water stream.
2.0
36.
Hinge pins on pizza prep refrigerator top lids are loose and will not allow lid to function as intended.
0.0
39.
Chili crock pot does not have appear to be NSF/= approved equipment. If documentation can be provided , proving this equipment is NSF/=, it can remain in use. Otherwise, remove it from snack bar.
0.0
43.
Hot water at hand wash sink reached and maintained a temperature of 135F at a tempered faucet. Hot water at tempered handwash sinks must not be so hot that or so cold that employees can not wash hands effectively. Recommended tempered water temperature is in range of 80-110F. (Adjust faucet device).
1.0
49.
No documentation of approved training - no credit awarded.
Found sanitizer spray bottle to be too weak. Quat ammonia sanitizer being used must have a concentration of 200-400ppm. Found the tea nozzle to have build-up on the inside. Food contact surfaces must be clean and properly sanitized. CDI - spray bottle was filled with properly concentrated sanitizer and the tea nozzle was cleaned.
1.5
17.
Found pizzas in the self-service cooler to be slightly out of temperature. Potentially hazardous foods must be kept at 45 degrees F or below. May want to cool pizzas after prep in the walk-in cooler prior to placing in the self-service cooler. CDI - pizzas were moved back to the walk-in cooler.
0.0
38.
Sanitizer test strips are damaged from getting wet. Test strips must work properly so you are able to test sanitizer for proper concentrations.
0.0
43.
Found paper towels to be missing from one handsink and they were not set up properly in the dispenser at the other handsink. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
46.
Found two bulbs in the hood to be burned out. Must have approved lighting levels.
0.0
47.
Found a personal coat hanging on a shelves next to food. Personal items must be stored in a manner where they avoid contaminating food service items. Foudn the mop sink to be cluttered with the chemical dispenser just sitting in the bottom of the mop sink. Be sure the mop sink is kept clean and allows for proper storage of mops, brooms, and hoses.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
