6-301.12; Priority Foundation; The paper towel dispenser was out of batteries.- Each handwashing sink shall be provided with individual, disposable towels.- CDI, the batteries were replaced.
0.0
16.
4-601.11 (A); Priority Foundation; Observed metal pans that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. - CDI, items moved to be cleaned.
1.5
33.
3-501.15; Priority Foundation; Observed cooked chicken cooling in the refrigerator tightly sealed with aluminum foil and the lid on it.- Cooling shall be accomplished by loosely covering the food to allow air flow.- CDI, the lid and aluminum were moved to allow heat to escape.
3-501.16(A)(1) ; Priority; Pizza was 116-120 degrees F. Maintain hot foods to minimum of 135 degrees F. CDI - Decided to implement 'Time as a Public Health Control' instead of temperature control.
1.5
28.
7-201.11; Priority; Several chemicals were stored beside clean utensils. Store chemicals away from food, equipment, utensils, linen and single-service articles. CDI - Chemicals were moved to a better location.
1.0
44.
4-901.11; Core; Pans were stacked wet. Allow pans to air-dry before stacking together. Pans were rearranged to facilitate drying.
7-102.11; Priority Foundation - One spray bottle with sudsy liquid inside was not labeled (sanitizer strip did not turn color in liquid)...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by discarding liquid.
1.0
38.
6-501.111; Core - Several live flies were in food stand kitchen...The premises shall be maintained free of insects using methods approved for food service establishments...Rid of the facility of flies.
1.0
40.
2-303.11; Core - At least a few food workers were wearing wrist watches...Except for plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry (including watches) from arms and hands, except for a plain ring.
0.0
40.
2-402.11; Core - One food worker was not wearing a hair restraint over hair on head...Food employees shall wear hair restraints to keep hair from contacting exposed food and clean equipment and utensils...Instruct worker to wear hair restraint as required.
0.0
47.
4-501.11; Core - Several interior refrigerator shelves and dry storage shelves were cracked and/or rusty and peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification). NOTE: Do not paint rusty/peeling shelves.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled refrigerator/cooler door gaskets and handles, some solid metal shelves, fryer exteriors, drip pans under stove top burners, push carts.
Ice was accumulated on interior top of pizza make line (no food inside unit today)...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above. Remove (defrost) ice from make line top.
0.5
53.
6-501.18; Core - Undersides of some men's bathroom urinals were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of urinals.
0.0
55.
6-501.11; Core - Ice was accumulated on walk-in freezer condenser lines. Floor panels in walk-in freezer were coming up at the seams. A few ceiling lights in pizza area were burned out, and some ceiling tiles were missing above ice machine...Physical facilities shall be maintained in good repair...Repair condenser leaks and freezer floor panels (must be flat against floor). Replace burned out light fixtures and missing ceiling panels.
0.5
55.
6-501.12; Core - Observed soiled flooring under cooking line/fryers, and some ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of floor and vent grates.
0.0
General Comments
DISCUSSION: Observed towel lint on many clean dry stacked metal pans on shelves. After washing, rinsing and sanitizing, food containers and utensils shall be air dried--not towel dried...>>>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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
5-205.11; Priority Foundation - Observed dispensing tongs being rinsed off in handsink basin...A handsink shall not be used for purposes other than handwashing...CDI by informing PIC of requirement.
0.0
13.
3-202.15; Priority Foundation - One #10 can of food in storage was very dented on the ends...Food packages shall be in good condition and protect the integrity of the contents so food is not exposed to adulteration or potential contaminants...CDI by marking the can so it could not be used.
0.0
21.
3-501.16(A)(1); Priority - Chicken tender, several hot dogs in buns, cheese burgers in buns and individual pizzas were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by discarding chicken tender and placing other foods on time as a public health control (TPHC) procedure. TPHC template given to PIC to complete.
1.5
41.
3-304.14; Core - Three buckets of wiping cloth sanitizer had quaternary ammonium (QA) concentration less than 200 ppm, and solution was cloudy in a few buckets...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Replace sanitizer solution more frequently.
0.5
47.
4-501.11; Core - Some wire storage shelves were rusty and peeling...Food service equipment shall be maintained in good repair...Replace rusty/peeling shelves with similar approved shelving (meeting ANSI/NSF certification). NOTE: Do not paint rusty/peeling shelves.
0.5
55.
6-501.11; Core - Ice was accumulated on lines and floor under walk-in freezer condenser. Caulk was peeling or damaged in corners and under ventilation hood. Mop sink faucet was loose (not flat against wall), and some holes were in wall by mop sink...Physical facilities shall be maintained in good repair...Repair condenser leaks and replace damaged caulk where needed. Resecure mop sink faucet and seal wall holes.
0.5
55.
6-501.12; Core - Ice was on floor under walk-in freezer condenser, and walk-in cooler light shields were soiled...Physical facilities shall be maintained clean...Remove ice from freezer floor, and clean the soiled light shields.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
