3-304.14; Core; Two wiping cloth buckets with low or 0ppm quaternary solution. Wet wiping cloths shall be stored in a sanitizer solution at correct concentration. Quat sanitizer from three compartment sink at 200-400ppm. Educated about filling buckets and changing frequently. All buckets changed during inspection.
6-501.12; Core; Dust accumulation on ceiling vents and ceiling tiles in back of facility. Some black reside behind dish area, a majority of the residue is stained and cannot be removed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
4-602.11; Core; Outside of ice chute at soda machine beginning to show pink residue, and left side of ice machine shield has very minor pink residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage lines and vending equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residue. Clean these areas more frequently, employee began cleaning these areas during inspection. No points deducted.
0.0
55.
6-501.12; Core; Wall behind dish machine and walls near back prep sink soiled with black residue and buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12; Core; Walls behind dish machine and near dish machine sprayer soiled with black residue buildup. Several ceiling tiles in back of facility with dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
3-304.14; Core; One sanitizer bucket on prep counter where soup was cooling inside sink with ice bath. Containers of sanitizing solutions shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, and single-service items. Bucket moved to lower shelf during inspection.
4-501.12; Core; Several white cutting boards hanging in clean dish area with deep scores and stains. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. Resurface or replace the older cutting boards that have many deep scratches and scores.
0.5
54.
5-501.111; Core; Door to dumpster enclosure is missing main part of door, and is open. Storage areas, enclosures and receptacles for trash or refuse, recyclables and returnables shall be maintained in good repair. Contact whoever necessary to repair enclosure door.
0.0
55.
6-501.12; Core; Several ceiling tiles and air vents on ceiling in back of facility with dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these ceiling tiles more frequently.
4-601.11(B) and (C); Core; Floor of walk-in freezer soiled with food debris. Bakery cover on rack in walk-in cooler soiled with black residue and food debris buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
56.
6-202.11; Core; Light cover in walk-in freezer is missing and bulbs are exposed. Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils and single-service items. Replace light shield in walk-in freezer.
4-602.11; Core; Soda nozzles at soda machine in dining room heavily soiled with residue buildup on almost all the soda nozzles. Coke nozzle heavily soiled. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, beverage and syrup dispensing lines or tubes shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these nozzles more frequently.
1.5
28.
7-201.11; Priority; Several containers of Lysol disinfecting wipes stored on shelf with packages of food and above canned foods. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single-service and single-use articles by locating the poisonous materials in an area that is not above food. Lysol wipes re-located during inspection.
1.0
49.
4-601.11(B) and (C); Core; Dish racks are soiled with residue buildup and need to be cleaned or replaced. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris.
0.0
56.
6-403.11; Core; Employee drink on prep table at beginning of inspection. Areas designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens and single-service and single-use articles are protected from contamination. Drink re-located during inspection.
0.0
General Comments
Facility has digital copy of vomit and diarrhea cleanup procedures. EHS recommends having printed copy where employees can access if necessary.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
48.
4-501.14; Core; Minor residue buildup along dish sprayer at three compartment sink. A Warewashing machine, the compartments of sinks, basins or other equipment and utensils shall be cleaned before use and at a frequency necessary to prevent recontamination of equipment and utensils. Employee cleaned sprayer during inspection. No points deducted.
0.0
55.
6-501.12; Core; Dust buildup along vents and ceiling tiles throughout back of facility. Minor buildup along wall behind dish machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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
*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.
Inspector Info: Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegov.com
*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. Discussed use of TPHC for raw shell eggs used at the bakery area. EHS advised that the eggs could be held out for up to 6 hours, as long as they start at 41F or less and do not reach above 70F during the 6 hour period. EHS emailed TPHC template to assist in creating written procedures that are required for using TPHC. Follow-Up: 03/08/2019
*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.
Make sure that quat sanitizer solution is at least 75F while in use. Solution in sink was only 57F when checked, however, it was not in active use during inspection. *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.
It was observed that the quat sanitizer dispenser is plumbed directly into a cold water line below the sink, this is not a violation but the NC Food Code requires that quat sanitizer solution is maintained at a minimum of 75F and in cold weather months, the water temperature will not be sufficient to meet the requirements of the rule. This could lead to violation and point deduction. If your chemical company is able to provide documentation showing that the solution is still effective and can be tested accurately below 75F, no change is necessary however, it is printed on a sign, from AutoChlor, above the sink that the sanitizer solution should be at a minimum of 75F. If the solution is documented to be effective or testable below 75F, it is recommended to have a mixing valve installed so that the temperature can be adjusted manually. At the dispenser it was also observed that with lower cold water pressure, the sanitizer dispenser was not properly dispensing sanitizer solution; make sure to run the solution with adequate water pressure and always test the solution before using it to insure that it is at the proper concentration, 200-400 ppm. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
real butter is being stored at room temp during the rush times for muffins, etc. drafted a Time as a Public Health Control procedure so that this item can be out for 4-6 hours after being removed from the cooler. Also do not stack tomatoes and lettuce high in the cold hold pans.
