2-102.12 (A); Core; No food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager and have them present during hours of operation.
1.0
9.
3-301.11; Priority; Observed a food employee peeling and handling a banana with their bare hands for a sundae. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Stopped employee and had employee don gloves.
2.0
16.
4-501.114; Priority; When tested during the inspection the concentration of the chlorine sanitizing liquid in the dishwasher was measured to be less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label used instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Utensils and containers shall be sanitized in the 3-compartment sink until dish machine is fixed. Follow-up by 7/30/2024.
1.5
55.
6-501.12; Core; Observed some minor dust buildup on the ceiling vents throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC stated that vent cleaning has been scheduled.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 07/30/2024
4-501.114; Priority; When tested during the inspection the concentration of the chlorine sanitizing liquid in the dishwasher was measured to be 10ppm, even after priming and running a couple cycles. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label used instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - The 3-compartment sink must be used for sanitizing until the dish machine is serviced.
1.5
44.
4-904.14; Core; Observed an employee rinsing utensils after sanitizing in the 3-compartment sink. After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use unless: The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine. Spoke with PIC and encouraged more employee training on adequate procedures.
0.5
44.
4-901.11; Core; Observed an employee drying off sanitized utensils with a cloth towel. After cleaning and sanitized, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried. Spoke to PIC and encouraged better training of employees.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; No food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager and have them present during hours of operation.
1.0
23.
3-501.18; Priority; Open package of hotdogs and prepped packages of queso did not have date markings and were over 24 hours old. Food shall be discarded if it: Is in a container or package that does not bear a date or day. CDI - Correct date markings added to the packages. Ensure open packages of TCS, ready-to-eat foods have date markings if kept for more than 24 hours.
3.0
40.
2-402.11; Core; Observed food employees working with food without wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service/single-use articles. Have employees wear hair restraints while working with food.
0.5
44.
4-903.11(A), (B) and (D); Core; A couple plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; During the inspection there was no certified food protection manager present. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a certified food protection manager present during hours of operation.
1.0
9.
3-301.11; Priority; Observed a food employee handling ice cream cones with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Corrected employee behavior and had employee don gloves.
2.0
23.
3-501.18; Priority; Package of hotdogs and chicken nuggets were open without date marking, when speaking to food employees the packages were opened the previous day. Food shall be discarded if it: Is in a container or package that does not bear a date or day. CDI - Correct dates were added to opened packages. Always add dates to open packages of TCS foods that are kept for longer than 24 hours.
1.5
40.
2-402.11; Core; Observed a food employee with a headband as a hair restraint, not effectively restraining hair. Food employees shall wear hair restraints such as hats, hair coverings/nets, beard restraints, etc. that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, etc. CDI - Employee donned hat to protect foods.
0.0
47.
4-501.11; Core; Gaskets on loboy reach-in cooler were ripped. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace ripped gaskets.
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
3-501.17; Priority Foundation; Package of chicken nuggets that was opened on Sunday did not have date marking. Refrigerated, ready-to-eat, TCS (time/temp control for safety) foods prepared and packaged by a food processing plant shall be clearly marked, at a time the original container is opened in the food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. The day the original container is opened in the food establishment shall be counted as day 1, not to exceed 7 days. CDI - Date label added to package, when digital packaging is not available continue it keep up with date marking.
1.5
28.
7-201.11; Priority; A few tubes of sanitary lube for ice cream machinery was stored with food dyes at the cake decorating station. Poisonous or toxic materials shall be stores so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and located these items in an area not above food, equipment, utensils, etc. CDI - Tubes of mechanical lube moved to a different location.
0.0
45.
4-903.11(A) and (C); Core; Boxes of single-use gloves were stored on the floor. Single-use and single-service articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move boxes onto shelves and do not store on the floor in the future.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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; Establishment does not have written procedures for cleaning bodily fluid incidents. 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. CDI - Educated PIC about new requirements and emailed PIC new documenation.
0.0
23.
3-501.17; Priority Foundation; Open packages of ready-to-eat chicken nuggets and hotdogs without any date labeling. Refrigerated, ready-to-eat, TCS (time/temp control for safety) foods prepared and packaged by a food processing plant shall be clearly makred, at a time the original container is opened in the food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premesis, sold, or discarded. The day the original container is opened in the food establishment shall be counted as day 1, not to exceed 7 days. CDI - Date labels were added to food packages.
1.5
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due COVID-19 precautions.
*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* 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.
