4-501.11; Core; Rust observed on shelving inside cooling units. Equipment shall be maintained in a state of good repair.
0.0
47.
4-501.12; Core; Cutting boards at cold-holding units are heavily scratched and stained. 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.
4-602.13; Core; Gaskets of prep coolers soiled with built up food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil residues. Clean gaskets.
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
3-501.16 (A)(2) and (B); Priority; Multiple containers of lettuce were maintained above 41F in reach in cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; Interior of microwave was soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean microwave.
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
If you have any questions, please contact Jackson Schaub at 919-618-5644.
