4-602.11; Priority; Observed dried food residue inside food prep sink. Observed personal phone stored on prep sink drain board. Observed food splash on wall of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. All items washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed ham, turkey cheese. purchased from food lion today holding above 41F. TCS foods shall be held at 41F or below. Items discarded.
1.5
28.
7-102.11; Priority Foundation; Observed purple chemical unlabeled in mop sink area. Working containers of chemicals labeled
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- item discarded.
0.0
33.
3-501.15; Priority Foundation; Observed recently prepared diced chicken, cooked corn and beans cooling at room temperature. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Items place on sheet pans inside fridge.
0.0
55.
6-501.12; Core; Observed thick dust in ceiling vents. Observed food debris and soil on floors under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-501.114; Priority;Observed chlorine sanitizer residual less than 50PPM at dish machine. Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM.PIC agreed to prime machine or call service provider.
1.5
16.
4-602.11; Core;Observed black and pink residue on side and back walls of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. PIC agreed to empty ice and detail clean machine.
0.0
23.
3-501.18; Priority;Observed shredded chicken, egg patties holding with preparation dates 11-28-23. According to PIC items were frozen and thawed. However, thaw date was not provided for these items. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.Items dated.
0.0
42.
3-302.15; Core;Observed PLU stickers on washed, RTE avocados held inside cold top stations. Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to eat form. Remove stickers before washing all produce.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed baskets of silverware stored next to the handsink without a splash guard. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Install a baffle or partition made from plexi glass or metal along the side of the handsink to protect food equipment and utensils.
2-301.14; Priority; Observed team member enter the building from outdoors, they donned gloves and began handling RTE food inside cold top station. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
2.0
44.
4-903.11(A), (B) and (D); Core; Observed clean linens stored on a tray with dust and soil accumulation. Observed thick dust accumulation on equipment stored on top shelf across from 3 comp sink. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Keep linens protected.
0.5
55.
6-501.12; Core; Observed thick dust in two ceiling vents across from dish machine area. Observed a buildup of debris on floors under equipment and in floor corners. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Observed chicken salad, egg salad, goat cheese salad, and quiche items inside display reach in cooler holding above 41F. TCS foods shall be 41F or below. Adjust unit temperature.
1.5
23.
3-501.17; Priority;Observed vegan chickpea salad held overnight without date marking. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Item dated.
0.0
40.
2-402.11; Core;Observed food employees in the kitchen not wearing hair restraints. Food employee shall wear hair restraints such as hats, hair coverings or nets, to effectively keep their hair from contacting exposed food; clean equipment, utensils, and unwrapped single-service/use articles.Provide hair restraints.
0.5
41.
3-304.14; Core; observed sanitizer bucket less than 150PPM. Quat sanitizer residual shall register 200-400PPM- solution discarded.
0.0
47.
4-501.11; Core; Observed ambient air temperature inside display reach in 52F. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Manager adjusted unit temperature.
0.5
47.
4-205.10; Core; Observed housemade items chicken salad, egg salad, goat cheese salad, and quiche ect... stored inside display reach in cooler that is only intended for the storage of bottled drinks. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. food shall be held inside cooler that ANSI classified for sanitation.
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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
40.
2-402.11; Core; Observed food employees in the kitchen not wearing hair restraints. Food employee shall wear hair restraints such as hats, hair coverings or nets, to effectively keep their hair from contacting exposed food; clean equipment, utensils, and unwrapped single-service/use articles. Please wear hair restraints.
0.0
47.
4-501.11; Core; Observed torn gasket on white freezer in the storage area. Equipment shall be maintained in a state of good repair. Replace the gasket.
0.5
47.
4-501.12; Core; Observed that cutting board on prep line have some deep cuts that are hard to clean. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface/replace cutting board.
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
*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. PIC did not sign the inspection according to the recommendation of Environmental Services due to COVID-19 situation.
*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. Small reach in cooler and waffle iron approved on the condition that no additional electrical work requiring permits is needed. Contact City of Raleigh to find out whether extension cord needs to be removed.
