2-401.11; Core; Observed personal mc cafe drink stored with food inside walk in cooler. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.5
39.
3-307.11; Core; Observed paper towel holder moved above food prep sink due water filtration system install. food shall be protected from contamination that may result from a factor or source not specified. Move paper towel holder to an area where there is no hazard of drip contamination.
5-202.12; Core;Observed hot water at hand sink 77-78F. after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
1.0
36.
4-502.11(B); Priority Foundation; Observed dial thermometer reading 20F inside ice bath and digital probe reading 38F inside ice bath. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. EHS verified order of digital probe during inspection.
5-205.11; Priority Foundation; Observed hot water at handsink 69-75F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
1.0
41.
3-304.14; Core;Observed quat sanitizer less than 100PPM in spray bottle. Quat sanitizer shall register 200-400PPM. Solution replaced 200PPM.
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
5-205.15; Core;Observed an out of order sign on toilet in a stall of the womens restroom. PLUMBING SYSTEM shall be: Maintained in good repair. Manager placed order for repair.
0.0
53.
6-501.18; Core; Observed soiled toilet seat inside womens restroom. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
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
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
47.
4-501.11; Core; Warming pad from wrapping machine is torn and discolored. Equipment shall be maintained in a state of good repair. Replace the pad.
0.0
53.
6-501.18; Core; Lower part of the urinal has dark brown residue buildup. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the urinal.
0.0
55.
6-501.12; Core; Floor in the walk-in cooler needs cleaning, debris under the shelving, especially corners. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor more frequently.
0.5
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. No PIC signature due COVID-19 precautions.
*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. Walk in cooler doorstop starting to peel, but still cleanable. Consider having repainted when correcting violation in meat market. This and other departments have educational poster and Food Lion exclusion guidance document posted. Consider posting Form 1-B as well, as it provides more detail on what health conditions staff must report.
*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".
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
This is first inspection of newly permitted Produce Section. Operators were waiting for first inspection prior to beginning melon prep. Therefor , there were no cut melon procedures to observe and no cut melon storage temperatures to document.
