3-501.16 (A)(2) and (B); Priority; Cheese and milk stored in unapproved dorm cooler in closet was holding 53-54F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below. CDI-Milk and cheese were voluntarily discarded. Do not use this cooler, unless it can hold foods at 41F or below.
2-102.12 (A); Core; Present management is not ANSI certified in food protection. Manager training such as ServSafe meets the requirement.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Small dormitory refrigerator in the closet has milk cartons 52F on the door and 45F on the top shelf, Shredded Cheese in a bag 49.5F. This type of refrigerator is not approved for food service. Food, milk is required to be maintained at 41F and colder. Milk and cheese were discarded today upon request.
1.5
28.
7-201.11; Priority; Spray bottles of cleaners are stored with paper plates and open plastic wrap. Store cleaners, chemicals separately. There is a spray bottle of light blue cleaner in the kitchen that lacks a label; contents may be handwritten on the bottle. Plates and plastic were relocated to a higher shelf today.
2-102.12 (A); Core; Present management is not ANSI certified in food protection. Manager training such as ServSafe meets the requirement.
1.0
10.
6-301.11; Priority Foundation; Soap dispenser in the kitchen is empty. Soap in the toilet rooms is not available. Maintain soap at each handwashing sink for use. Back-up, additional soap should be available in the kitchen for staff to replace since it is otherwise held in a locked room that is not available to kitchen staff. When housekeeping staff arrived, soap was replaced.
1.0
16.
4-702.11; Priority; Pans and covers for food are being cleaned and rinsed, but not sanitized. When cleaning utensils and wares, food contact surfaces shall be sanitized after cleaning and rinsing. Education is needed. Sanitizer was added to the 3rd compartment of the sink today and cleaned pans and lids added. Do not rinse off the sanitizer; allow it to air-dry after remaining wet on the surface for at least one minute.
2-102.12 (A); Core; Present management is not ANSI certified in food protection. Manager training such as ServSafe meets the requirement.
1.0
10.
6-301.12; Priority Foundation; No paper towels available in the toilet room. Provide paper towels at handwashing sinks. Additional Handwashing sink should be accessible to the buffet and should be added. Towels were added upon request.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Shredded Cheese 63 degrees F held on the counter for customers. Maintain cheese at 41F and colder (or hold according to the rule Time as a public health control). Cheese may be portioned in cups and added to the glass front True refrigerator for customer self-service. Cheese discarded today
3.0
47.
4-205.10; Core; Seasons brand dorm-type refrigerator is not approved equipment. Butter and cream cheese were removed from the unapproved refrigerator to the True glass front refrigerator upon request. Replace Seasons refrigerator with approved equipment.
0.5
47.
4-501.11; Core; Amana Microwave with the darker grey cord runs continuously. It does not turn off. Black scissors stored on the cuttingboard are rusty, not clean. Maintain packaging scissors clean.
0.0
55.
6-501.12; Core; Air conditioning unit in the breakfast area is dusty. Cleaning needed.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents. consider purchasing a kit
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cream Cheese 59 degrees F held on the counter for customers. Maintain cream cheese at 41F and colder (or hold according to the rule Time as a public health control). Cream Cheese was moved to the milk & yogurt refrigerator today.
1.5
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
*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. Follow-Up: 01/09/2020
*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 that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
2-103.11; Form 1-B has been filled out by all employees and that is a good start but it is not a complete Employee Health Policy. Keep the "Check list for employee health verification" form, flow charts and the Employee Health and Personal Hygiene Handbook I provided in a white ring binder and label it "Employee Health Policy". Put a copy of the signed 1-B forms in the ring binder too. Put up the small "STOP" poster I provided so employees can see.
