5-205.11; Priority Foundation; Bulk chemical bottle was stored within handwashing sink. Handwashing sinks shall not be used for purposes other than handwashing. CDI: Bottle was removed.
4-601.11(B) and (C); Core; The sliding doors along the display case were soiled with food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean sliding doors.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-203.12; Priority Foundation; Two shellstock tags did not have the date when the last shellstock form the container was sold or served. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI: Educational moment, ensure that tags are labeled with date of discard or final sale.
1.0
55.
6-501.12; Core; Shelving below the display case was soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean shelving.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-501.114; Priority; Quaternary ammonia sanitizer in 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizer shall have a concentration of 50-200 PPM. EHS will verify the repair of the 3-compartment sink sanitizer dispenser on 5/8/23.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple containers of raw chicken in the self serve area was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Chicken containers were moved to walk in cooler to cool to 41F.
1.5
49.
4-602.13; Core; The sliding doors along the display case were soiled with food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean sliding doors.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 05/08/2023
4-601.11(B) and (C); Core; Bottoms of display cooler have food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
3-304.12 (C); Core; Knives stored between cutting board and display case in a location that is not easily cleanable. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a clean location. CDI: Knives moved to hang on wall-mounted magnets.
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 led by Jackson Schaub.
*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.
***Remember to slit packages of frozen fish when thawing in refrigeration***
