4-101.19; Core; Shelving above prep tables that hold single-service containers are lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Do not line shelving with cardboard. CDI- EHS discussed approved alternative ways to line shelving and cardboard was removed during the inspection.
0.0
55.
6-501.12; Core; Improvement on this violation since the last routine inspection; however, ceiling on interior of walk-in cooler of department has accumulated dark, unclean residue near both sets of fan guards. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to the ceiling of this unit.
7-102.11; Priority Foundation; Chemical spray bottle containing blue solution found unlabeled in the produce department. 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- Chemical bottle was labeled during the inspection.
1.0
55.
6-501.12; Core; Accumulation of food debris under dunnage racks in the cutting room. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency under these racks to remove the accumulated debris. *This was a general comment on the last routine inspection.
0.5
General Comments
*Women's restroom is closed for remodeling. Men's restroom is currently labeled as unisex until remodel is completed.
7-102.11; Priority Foundation; Chemical spray bottle that was labeled as sanitizer contained a blue solution (very little solution left in bottle). 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. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI- Bottle was removed from the department and contents discarded. Ensure this bottle is not used to store sanitizer solution moving forward- relabel this bottle with new name or discard in trash to avoid confusion.
1.0
55.
6-501.11; Core; The toilet paper dispenser in the large stall of both the Men's and Women's restroom are broken and being held together by duct tape. Left sink in Men's restroom is beginning to detach from the wall. Physical facilities shall be maintained in good repair. Ensure the broken toilet paper dispenser covers are replaced and sink is re-attached to the wall.
0.5
55.
6-501.12; Core; Accumulation of food debris under dunnage racks in the cutting room. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency under these racks to remove the accumulated debris.
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
4-602.13; Core; Metal shelving in the walk-in cooler has accumulated unclean residue, especially on the "wet" rack that broccoli is typically stored. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean metal shelving in the walk-in cooler more frequently.
0.5
55.
6-501.11; Core; The toilet paper dispenser in the large stall of both the Men's and Women's restroom are broken and being held together by duct tape. There is one stall in the Women's restroom that is locked and inaccessible- PIC states that this stall is out of order until it can be repaired. Physical facilities shall be maintained in good repair. Ensure the toilet is repaired and the broken toilet paper dispenser covers are replaced.
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
7-204.11 ; Priority; Spray bottle of QAC sanitizer with 0ppm concentration when tested. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet requirements for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- Spray bottle replenished with sanitizer at the correct concentration during inspection.
1.0
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 *Information sent to s1374sm@retail.foodlion.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
