4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
55.
6-501.16; Core; The wet mop heads were placed on the wall of the can wash area. After use, mops must be placed in a position that allows them to air dry without soiling walls, Equipment, or supplies.
4-501.11; Core; Repair the gasket on the reach-in freezer unit. There is a gap between the gasket and the freezer door. All equipment must be in good repair.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the reach-in freezer unit to remove the frost build-up. Clean the bottom of the reach-in freezer unit to remove the ice build-up. Equipment shall be kept free of an accumulation of dust, dirt, Food residue, and other debris.
3-305.11; Core; In the walk-in freezer boxes were stored under a pipe covered with ice. Food must be stored in a clean, dry location.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. This is a repeat item from the last inspection.
0.5
47.
4-501.11; Core; There was ice on the condensation pipe in the walk-in freezer. All equipment must be in good repair and easy to clean.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. This is a repeat item from the last inspection. CDI.. The dishes were cross stacked and allowed to air dry.
4-302.12; Priority Foundation; No thermometer in the prep refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. CDI- A refrigeration thermometer was provided once REHS spoke to PIC.
0.5
44.
4-901.11; Core; Several plastic containers/metal pans are stack wet. Air dry containers/equipment in a self draining position. CDI- The above pans/containers were placed in a self draining position once REHS spoke to PIC.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 150ppm in the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's specifications to manually sanitize food contact surfaces(150-400ppm for quaternary ammonium sanitizer supplied on site). The sanitizer was remixed to the correct concentration.
1.5
41.
3-304.14; Core; Sanitizer is less than 150ppm of quaternary ammonium in the wiping cloth buckets. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration(150-400ppm). Sanitizer was remixed to the correct concentration for the wiping cloth buckets.
0.5
44.
4-901.11; Core; Clear plastic containers are stacked wet. Air dry before stacking or cross stack equipment and utensils. The plastic containers were cross stacked once REHS spoke to PIC.
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
3-304.14; Core; Wiping cloth buckets have less than 150ppm of quaternary ammonium. Wiping cloths shall stored in sanitizer solution mixed to the manufacturer's specified concentration(150-400ppm for quaternary ammonium currently being used on site). Sanitizer solution was remixed to the correct concentration.
0.5
44.
4-901.11; Core; Food containers/metal pans are stacked wet. Air dry before stacking or cross stack them.
0.5
47.
4-501.11; Core; Ice build up on the walk-in freezer condenser. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; Black serving trays deemed clean have food debris on them. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
4-501.114; Priority; Quaternary ammonium sanitizer solution is less than 200ppm at the 2 compartment sink sanitizing vat. Sanitizer solution shall be mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). The sanitizer solution was remixed to the proper concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Gray food tubs have build up. Some clear plastic food containers have sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dishwashing area.
0.0
41.
3-304.14; Core; Wiping cloth buckets have less than 200ppm of quaternary ammonium. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration(200-400 ppm for quaternary ammonium). Sanitizer solution was remixed to the proper concentration.
0.5
44.
4-901.11; Core; Gray food tubs are stacked wet. Cross stack the dishes to allow the air drying process to take place.
0.0
47.
4-501.11; Core; Ice build up on the walk-in cooler condenser. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
54.
5-501.115; Core; Cardboard is overflowing and some loose cardboard on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
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
No signature of recipient due to COVID-19 pandemic.
2-201.11 (A), (B), (C), and (E); Priority; The manager on duty did not have an employee policy health agreement on hand at the time of the inspection. Employees must know when to stay home from work while ill. Employees must know what needs to be done before they can return to work. CDI.. A sample form was given to the manager on duty.
0.0
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure to address the clean up of a vomiting and diarrheal event. CDI... A copy of the form was given to the manager on duty.
0.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that were very greasy to the touch. Equipment Food-Contact Surfaces and Utensils must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; There were clean several dishes that were stored on the wash compartment of the three compartment sink. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
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
