4-601.11(B) and (C); Core; Observed white residue on shelves on cut fruit open cooler display. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in this area.
0.5
55.
6-501.12; Core; Observed floors underneath shelving in walk-in cooler needs sweeping. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
4-501.11; Core; Observed torn wrap pad at plastic wrap station. Equipment shall be maintained in a state of good repair. Replace wrap pad.
0.5
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in walk-in cooler. Non food surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
4-501.11; Core; Observed torn wrap pad at plastic wrap station. Equipment shall be maintained in a state of good repair. Replace wrap pad.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and produce open refrigerator display units. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
3-501.16 (A)(2) and (B); Priority; Observed cut watermelon in open refrigerated display with temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-Cut watermelon was pulled and moved to walk-in cooler.
4-903.11(A) and (C); Core; Observed boxes of plastic food containers stored directly on the floor in produce prep area. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Boxes were moved to shelf.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving and dunnage racks in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath shelving in walk-in cooler and produce prep area and floor drain underneath fruit/vegetable prep sink. Bathroom ceiling vents were dusty. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
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
Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...CFPM: Brenda Scott, Exp. 11/2024
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
*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 refrigeration 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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
