3-501.17; Priority Foundation; Cooked chicken in a deli container inside of the reach-in freezer was not dated...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Container date marked. Date cooked food once it is placed into the freezer and once it is removed.
0.0
36.
4-302.12; Priority Foundation; The thermometer available is not functioning...Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR: REHS will verify by 2023.12.29 that a device is available.
0.5
47.
4-101.19; Core; The shelves in the mop sink/storage/fridge area are made of an uncoated plywood...Nonfood-contact surfaces exposed to splash, spillage, other food soiling or that require frequent cleaning shall be made of a corrosion-resistant, nonabsorbent, and smooth material. Paint these shelves with a washable point.
0.0
49.
4-601.11(B) and (C); Core; The steel shelves have light dust/debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Wipe these shelves.
7-102.11; Priority Foundation; A squeeze bottle of dish detergent and two spray bottles of cleaner were not labeled or the labels were worn...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Containers labeled.
1.0
49.
4-601.11(B) and (C); Core; The steel shelves have light dust buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Wipe these shelves.
0.0
55.
6-501.12; Core; The ceiling tiles, vents, and light shields in the kitchen have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Note; The utensil surface temp measured using a DeltaTrak thermometer read 156F but the facility's 160F irreversible strip indicator did change color when both were ran through the dish machine. REHS recommends having this machine serviced as a precaution.
4-601.11 (A); Priority Foundation; Three glasses were stored as clean with lipstick residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Glasses were placed a the 3-comp sink to be properly cleaned and sanitized.
1.5
23.
3-501.17; Priority Foundation; Mozzarella cheese at prep line was not date marked. Ready-to-eat and potentially hazardous foods prepared in the establishment shall be marked to show either the discarding/ preparation date. CDI- PIC dated food.
0.0
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. Verification Required: REHS will return on 2/26/22 to verify a temperature measuring device is available.
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* Follow-Up: 02/26/2022
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
28.
7-102.11; Priority Foundation; Three chemical spray bottles did not have labels. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Containers were labeled.
1.0
48.
4-204.115; Priority Foundation; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine
*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.
