On initial delivery of prepared meals for center the food service manager checked delivery temps. of food product and found that cooked rice was 126 degrees F. The manager rejected the delivery of this batch of meals and requested that Food Runners deliver another batch of meals. The second batch of meals was delivered 30 minutes later and all food product met hot food holding temp. requirements. The manager followed proper protocols in accepting and receiving food product at the proper hot and cold holding temperatures without any outside guidance.
5-205.11; Priority Foundation; Ice observed inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and ice removed.
0.0
47.
4-101.19; Core; Shelving in the dry storage room observed being lined with paper towels. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
0.0
47.
4-501.11; Core; Shelving in the reach-in cooler are rusty. The dish machine in the kitchen is broken. Equipment shall be maintained in a state of good repair.
0.5
55.
6-501.12; Core; The floor drain underneath the 3-compartment sink has heavy black residue accumulation present. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 (No demerit items at the time of inspection)
4-302.14; Priority Foundation; PIC could not locate chlorine test strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI - PIC obtained test strips after inspection.
0.5
49.
4-601.11(B) and (C); Core; Inner upper portion of the ice machine observed with build-up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase the cleaning frequency of the ice machine.
0.5
General Comments
QAR: with inspector Daryl Beasley Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
2-501.11; This facility does not have procedures for responding to vomiting & diarrheal events. Written procedures for responding to vomiting & diarrheal events must be provided. This requirement was discussed. Please provide written documentation for cleanup procedures available on request to the inspector. Include who will be responsible for cleanup and how they will clean the area. A spill kit with absorbent material and disinfectant is recommended.
0.0
16.
4-602.11; The interior of the ice maker has some minor pink residue on the top right corner. Food contact surfaces shall be cleaned as frequently as needed to maintain them clean.
0.0
49.
4-601.11(B) and (C); Core; The floor drains under the dish machine and three compartment sink were observed with accumulated soil residue. Nonfood contact surfaces of equipment shall be maintained clean.
0.5
54.
5-501.114; Core; The dumpster is missing a drain plug. A drain plug must be provided.
0.5
54.
5-501.115; Core; Bags of trash and other debris were observed in the refuse enclosure. Refuse areas must be maintained clean.
*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. Very good progress seen today. Mop racks getting installed, sanitizers labelled, handwashing water temperatures good, and soap and paper towels at handwash sink now properly located in handwashing sink area.
This is Congregate Nutrition Site just serving delivered food, not preparing, so exempt from requirement to have Food Protection Manager training, although it would be great to obtain. *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. Your REHS is Joanne Rutkofske, 919-623-0459. VR- REHS will return by March 8, 2019 to verify hot water at ladies restroom handwash sink has been corrected to reach at least 100F. Follow-Up: 03/08/2019
This is Congregate Nutrition Site just serving delivered food, not preparing, so exempt from requirement to have Food Protection Manager training, although it would be great to obtain.
Recommend moving the hand soap and paper towels to over the handwash sink instead of over the 3-comp sink to avoid potential for cross-contamination.
*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. Follow-Up: 07/23/2018 remove the new sticker labels off of the storage racks in the dry storage room.
there are two ice scoops in the scoop holder. The plastic one is cracked, remove this scoop from the kitchen. There are a few household appliances in the kitchen storage area that are not used in this kitchen. The items were left after an event. Remove these and get them out of the kitchen. *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.
Starting 1/1/2019 the NC FOOD CODE REQUIRES all cold food to be held at 41 degrees F. Please update or maintain all equipment to meet this requirement by 1/1/2109. Please plan accordingly.
