4-702.11; Priority; Utensils were washed, rinsed, but not sanitized. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: Sanitizer was replaced and tested to be 200 PPM quaternary ammonia. Ensure that sanitizer is at proper concentration before sanitization of equipment.
1.5
28.
7-102.11; Priority Foundation; Bottle of degreaser did not have a label. Toxic materials shall be labeled with the common name of the materials. CDI: Label added.
0.0
33.
3-501.15; Priority Foundation; Chicken was cooling outside of refrigeration. Food being cooled shall be placed into cooling equipment. CDI: Chicken was placed into prep drawer to finish cooling.
0.5
49.
4-601.11(B) and (C); Core; Fryer, hood and side of grill make line, and gaskets were soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items listed. Half points deducted due to noted improvements in overall cleaning.
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
16.
4-501.114; Priority; QAC sanitizer in 3-compartment sink is at 0 ppm. A chemical sanitizer used in a sanitizing solution for manual operation shall be used in accordance with the EPA-registered label use instructions. Verification will be held on August 12th (Friday); until the sanitizer dispenser is repaired use chlorine sanitizer in 3-comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods (feta, garlic in oil etc.) were above 41F in the flip top cooler. TCS (time/temperature control for safety food) shall be cold held at 41F or below. CDI - TCS foods moved to WIC for recooling. Cut lettuce and tomatoes were recently prepared, cool recently prepared foods in the WIC and after they reach 41F place them in the flip top cooler.
1.5
28.
7-102.11; Priority Foundation; Observed that spray bottles of chlorine sanitizer were not labeled with the name of the product. 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 - bottles labeled.
1.0
38.
6-501.111; Core; Observed multiple flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Eliminate flies from the kitchen.
0.0
49.
4-601.11(B) and (C); Core; Places such as sides of fryer, under the grill area, coolers handles, coolers gaskets need thorough cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned places.
0.5
55.
6-501.12; Core; Floors in the facility need cleaning, especially under the equipment (food debris, grease, etc.). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
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 Follow-Up: 08/12/2022
