3-302.11; Priority; Observed several packages of raw pork stored above fully cooked ham and fully cooked ribs on speed rack in the walk-in cooler. Food shall be protected from cross contamination. Store food according to final cook temperature. Manager rearranged food during the inspection.
4-601.11(B) and (C); Core; Knife holder has a buildup of dried meat on it. This was the only nonfood-contact surface in need of cleaning today. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CDI- Knife holder was cleaned and sanitized during the inspection. *Discussed ordering a new knife holder for easier cleaning. PIC has tried to order a new unit two times already but unit is on backorder.
0.5
51.
5-205.15; Core; There is a leak when water is turned on at the 3-comp sink faucet. A plumbing system shall be maintained in good repair. PIC stated that a work order will be submitted for this repair.
4-601.11(B) and (C); Core; The knife holder has dried meat on it. The heat wrap machine has a slight buildup of debris under the roller...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
7-204.11 ; Priority; Quat sanitizer in the 3 comp sink measured at/above 500 ppm...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Solution was diluted. Have this unit serviced so the solution reaches a max of 400 ppm.
1.0
47.
4-501.11; Core; The 3 comp sink is dented/scratched/damaged in certain spots. The freezer threshold is damaged and is collecting water...Equipment and components shall be maintained intact and in good repair/condition. A work order is already in for the threshold.
3-302.11; Priority; Observed raw ground beef stored above raw whole beef cuts inside self service/grab and go unit. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed sticky substance inside food prep sink-item washed. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
1.5
28.
7-102.11; Priority Foundation; Observed unlabeled blue spray chemical. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- bottle was labeled.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of residue inside knife rack. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean equipment.
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
7-102.11; Priority Foundation; Chemical spray bottle did not have label. Working containers used for storing toxic materials shall be clearly identified with the name of the material. cDI- bottle was labeled.
1.0
28.
7-204.11 ; Priority; Quaternary sanitizing solution at the 3-comp sink measured above 400ppm (strip turned blueish). Quat sanitizer shall be set to a concentration of 200-400ppm. cDI- new mixture was added to the compartment. Solution measured around 300ppm.
0.0
49.
4-601.11(B) and (C); Core; Fan guards in cutting room were dusty. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean equipment.
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
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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.
