6-501.111; Core; A single fly was observed hovering in the food prep area. Use approved methods of pest control and keep the facility free of insects, rodents and other pests. No point taken today.
0.0
48.
4-501.14; Core; The top of the warewashing machine has old residue and dust accumulation. Warewashing machines shall be cleaned at least every 24 hours if used. This area is not easily seen or reachable but increase cleaning frequency.
3-501.16 (A)(2) and (B); Priority; Several TCS (temperature controlled for safety) foods observed above 41F in flip top unit (see temp chart). These foods were stacked over the rim of containers so the top of foods were not maintaining proper cold holding of 41F or below. CDI- excess food was voluntarily discarded. Ensure TCS foods are not filled over the fill line in containers under the flip top.
4-501.14; Core; The warewashing machine has old food residue along the top of the sliding doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
56.
6-501.14; Core; The AC vents above the food prep area are dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean AC vents.
4-601.11 (A); Priority Foundation; Ice chute on lobby drink machine was observed with some minor black residue. Equipment food-contact surfaces shall be clean to sight and touch. CDI- chute cleaned. All other food-contact surfaces observed clean. No points taken
0.0
49.
4-601.11(B) and (C); Core; Fan covers in both walk-in units for food and beverage have dust and debris accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. A work order has been placed for cleaning.
0.5
General Comments
Facility receives no raw animal product. All food is pre-cooked and reheated.
4-601.11(B) and (C); Core; Underside of sprayer nozzle at three compartment sink is soiled with black residue and food debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
55.
6-501.16; Core; Mop in the back was observed sitting on the floor of mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Inspection led by Matthew Saliba No recipient signature due to Covid-19
*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.
