4-501.14; Core; Cleaning needed of 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-301.12; Priority Foundation; Towel dispenser is not functioning. Battery replacement is likely needed. Box of towels was moved to the handwashing sink area.
1.0
16.
4-601.11 (A); Priority Foundation; Produce cutting Table is not clean. There is excessive storage of signs, etc on the surface, preventing effective cleaning. Minimize storage and use soapy water to clean the food preparation surface, rinse, then apply sanitizer. Cleaning started during today's inspection.
1.5
49.
4-601.11(B) and (C); Core; Wall mounted shelves above the scale are not clean with textured black material adhering to them. Thorough cleaning is needed.
0.5
55.
6-501.12; Core; Wall above the scale, table has black growth on it. Thorough cleaning is needed.
4-601.11 (A); Priority Foundation; Produce preparation Tables are not clean. There are smears, build-up and sticker residual. Use hot soapy water to clean the surfaces, rinse, then apply sanitizer. Move the scale to and other equipment as needed. Minimize storage such as glove boxes, Utility Wipes Boxes, signs. Cleaning was started during today's inspection.
1.5
48.
4-501.19; Priority Foundation; The soapy wash solution in the 3 compartment sink is 58 degrees F. Use warm/hot water to mix the soapy water. Maintain wash solution at a minimum of 110F. Water was drained and sink refilled to meet the temperature requirement.
0.5
49.
4-601.11(B) and (C); Core; Rolling Cart inside the walk-in cooler is not clean with black microbial growth on the cart and attached laminated sign. Maintain equipment clean and free of visible growth.
0.5
55.
6-501.12; Core; Floor is not clean in the produce room. Move storage and thoroughly clean the floor. Maintain physical facilities 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
*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.
Remove bulletin board from the prep table. Violation sited on a previous inspection: "There is an old section of peg board mounted to the wall over the prep table. Peg boards are not easily cleanable and roaches like to hide in them. Remove the peg board. If you need to hang clip boards attach 2X4s to the wall, caulk around the edge and paint it white and screw in some hooks to hang the clip boards on. You can drive long nails in it to hang rolls of stickers on too. It should be smooth, easily cleanable and not be a vermin harborage. "
