6-501.11; Core; Observed floor tiles in deli prep area that need to replaced. Physical facilities shall be maintained in good repair. Replace damaged/worn floor tiles.
4-502.11(B); Priority Foundation; Observed deli display cooler thermometer reading 44F. Temperatures of deli meats and cheeses in cooler are below 41F. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. CDI-Manager placed work order for deli cooler thermometer.
0.5
47.
4-501.11; Core; Observed black tape holding together spray hose at three compartment sink. Equipment shall be maintained in a state of good repair. CDI-Manager placed a work order to get repaired.
5-202.12; Core; Handwashing sink next to deli prep area hot water temperature reached 84F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust temperature of hot water at hand sink.
6-501.12; Core; Walk-in freezer floor were soiled and 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 to PIC via email, 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 via email to PIC, 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.
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* 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.
It appears that wall and floor repairs have been completed. All temperatures today were in compliance. Ensure service cooler and warmer temperatures are checked frequently after placing back in service. Cold held foods at 45 degrees or less and hot held foods at 135 degrees or higher.
Go to www.wakegov.com/food for updates and information.
Whole cooked chickens stored on front edge of display refrigerator were 50F. [Appears that refrigerator is not cold enough at front edge of shelving, as the chickens that were one row behind the 50F chickens were 40F.]CDI-Moved to walk-in refrigerator.
2.0
25.
Metal stem food insertion thermometer was 13 degrees F below accurate.
0.5
28.
Numerous flies were present in deli area.
1.0
34.
Metal stem food insertion thermometer was stored in cup of contaminated water. [After use, clean and sanitize thermometer and store it on clean dry surface.]
0.5
40.
Mold was on door edges of closed front display refrigerator.
0.5
45.
Many areas of floors and walls were repaired since previous inspection. Wall and baseboard tiles, where icing buckets were stored, were still damaged and had pieces missing.
0.0
46.
Light did not function in mop sink closet.
0.0
49.
No documentation of approved training - no credit awarded.
There were areas at floor/wall joint throughout deli that had damaged baseboards, loose caulk seals, and rough caulk seals that trap debris and create a cleaning obstacle. Caulk seals, where backs of hand-wash,food prep, and utensil wash sink meets the wall, were damaged/not smooth/not easily cleanable. There was peeling paint and moisture damage to drywall in mop sink room. Food oil build-up was on ceiling in bakery oven/bakery walk-in refrigerator area. At entrance to the deli, the side walls have damaged/peeling laminate covering.
1.0
49.
No documentation of approved training - no credit awarded.
Opened bag of corn meal was not properly stored [Once original package is opened, remaining dry food must be stored in tightly covered container with label that denotes contents.].
0.5
28.
Flies were in utensil wash area, landing on clean utensils and utensil wash sink surfaces. Gnats were in bakery prep area of deli, on dry food storage shelves.
1.0
40.
Build-up of food oil was on surfaces inside lower cabinet of fryer. Food debris build-up was in door tracks of closed front deli case refrigerator. Food debris build-up was on edge of prep table , behind knife holder.
0.5
44.
Dumpster plug is missing from outside dumpster that is used by deli.
0.0
45.
There were areas at floor/wall joint throughout deli that had damaged baseboards, loose caulk seals, and rough caulk seals that trap debris and create a cleaning obstacle. Caulk seals, where backs of hand-wash,food prep, and utensil wash sink meets the wall, were damaged/not smooth/not easily cleanable. There was peeling paint and moisture damage to drywall in mop sink room. Food oil build-up was on ceiling in bakery oven/bakery walk-in refrigerator area. At entrance to the deli, the side walls have damaged/peeling laminate covering and rotted wood behind the laminate.
1.0
46.
Light did not function in mop sink room.
0.0
49.
No documentation of approved training - no credit awarded.
Food debris build-up present in corner cleats on top of bakery prep table. Food oil build-up on lid hinge,wheels, and frame of bottom cabinet, of fryer.
0.5
43.
Men`s restroom has build-up of toilet paper and paper towells scattered on floors. Men`s restroom sinks need to be cleaned, especially at joint where they attach to wall. Caulk seals where restroom sinks attach to wall are rough and trapping debris (Need a smooth, easily cleanable caulk seal where sinks attach to walls.).
1.0
45.
There are areas at floor/wall joint throughout deli that have damaged baseboards, loose caulk seals, and rough caulk seals that are trapping debris and create a cleaning obstacle. The tile wall backsplash of utensil wash sink has build-up of food and oil debris on surfaces.
0.5
49.
No documentation of approved training - no credit awarded.
Observed food worker come from the store floor, entered the deli and proceeded to work with items in deli without washing hands first (until prompted to do so). Upon entering deli and after contaminating hands in any way, hands must be washed. (NOTE: Do not wipe hands on apron)
2.0
26.
Found a small open bag of flour. Once dry food packages or bags are opened, store extra produce in labeled containers with tight-fitting lids or in sealed zip-lock type bags.
0.0
28.
Found several live flies in deli area. Rid the premises of these flies using methods approved for food service establishments.
1.0
30.
Do not store clean deli aprons with personal clothing to prevent contamination of aprons.
0.0
36.
Replace the missing caulk in corners of metal cabinets under food preparation areas (caulk after thoroughly cleaning these cracks)...Replace the torn heating pad at the plastic wrap area...Replace the missing plastic cover on the outside recording thermometer to walk-in cooler...Remove excess tape from tables and shelving in deli area...Resurface or replace large cutting boards with deep knive cuts (on main prep table area)...Repair the leak on condenser in walk-in freezer (as evidenced by ice hanging from pipes in this area and small amount of ice on food box below). In meantime, put pan to catch dripping ice until leak is repaired.
0.5
38.
No test strips were available to measure concentration of quaternary ammonium sanitizer used in deli. Provide proper test strips or kits for this purpose (concentration shall be at least 200 ppm but should not exceed 400 ppm).
0.5
40.
Clean the following soiled surfaces and areas: middle rinsing sink and right drainboard of 3-compartment sink and rolled edges on this sink--shelving above food preparation areas--underside areas of white cutting boards below slicers, including the side metal board holders--undersides of a few food preparation tables--undersides/backsides of equipment door handles--area behind knife holder and table edge--dusty vents on hot holding unit (on side facing deli)--edges of walk-in freezer door--door tracks on deli see-thru display unit.
0.5
43.
In deli, no paper towels were available at one handwashing sink. Maintain an adequate supply of paper towels at handwashing sinks at all times (should keep towels in dispensers)...Clean the soiled toilet stall doors and edges in bathrooms...Replace the damaged toilet paper dispenser in handicapped stall in men`s bathroom...Clean the soiled water fountain drain and drinking nozzle (located between bathrooms).
1.0
44.
Remove the small accumulation of debris from back outside stairs leading down to garbage dumpster and keep this area clean and sanitary at all times...Clean the soiled exterior of garbage dumpster (around sliding doors) (NOTE: Maintaining this garbage area extremely clean and sanitary will help prevent flies from entering the store)
0.0
45.
Repair the damaged and peeling wall in mop sink/can wash area off of deli. Replace the moldy/mildewed insulation on pipes near the wall...Clean the soiled floor bottoms in mop sink/can washes located off of deli and at rear of store...Replace the missing/cracked grout or caulking between the wall and baseboard tiles in walk-in cooler.
0.5
46.
No ventilation hood filters were available above cooking line. Replace all the filters in this hood...Food was frying in fryer at time of inspection but ventilation hood fan was not turned on. When food is being cooked or fried under hood, the ventilation fan must be on...Replace the burned out (or non-functioning) light bulb in small mop sink/can wash room off of deli...The lighting above the right drainboard of 3-compartment sink was 30 to 35 ft-candles. Provide at least 50 foot-candles above all dishwashing and food preparation surfaces (including cooking areas) and at least 10 ft-candles in all storage areas, mop sink/can wash areas and walk-in units...Remove the cracked long light shield on deli food case in customer area and replace as necessary.
1.0
47.
Observed many excess items in deli area that are not in use. Remove these items from the deli.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found a few uncooked boxes of chicken above fully cooked or ready-to-eat foods. In all refrigerator/freezer units, store uncooked chicken on bottom shelves and fully cooked items on top shelves.
0.0
25.
One metal stemmed food thermometer read 10 degrees F when calibrated using ice-water method (it shall read 32F, plus or minus 2 degrees when using this calibration method). One other thermometer read 120F at room temperature...Calibrate all metal stemmed thermometers daily to ensure accuracy.
0.5
26.
Found an open bag of sugar and unlabeled containers of corn meal, etc. Once dry food packages or bags are opened, store extra product in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
36.
Replace the missing caulk in corners of metal cabinets under food preparation areas (caulk after thoroughly cleaning these cracks)...Replace the torn heating pad at the plastic wrap area and also replace the torn plastic cover on mobile tray rack...Replace the missing plastic cover on the outside recording thermometer to walk-in cooler...Remove excess stickers from tables and shelving in deli area...Discard the rusty can opener and replace as necessary.
0.5
40.
Clean the following soiled surfaces and areas: 3rd sanitizing sink, right drainboard of 3-compartment sink and rolled edges--bottoms of some metal cabinets--some tall mobile metal tray racks--shelving above food preparation areas--around plastic wrap area--underside areas of white cutting boards below slicers, including the side metal board holders--undersides of some food preparation tables--undersides/backsides of equipment door handles--interiors of proofers and retarders--area behind knife holder and table edge.
0.5
43.
Clean the soiled diaper changing tables, toilet stall doors and edges and walls (especially under dryer areas)...Replace the missing baseboard tiles in men`s bathroom...In women`s bathroom, sand the damaged/rusty areas of toilet stall partitions and repaint OR replace these partitions.
1.0
46.
Replace the burned out (or non-functioning) light bulbs in walk-in cooler, above ventilation hood and in small mop sink/can wash room off of deli...The lighting above the right drainboard of 3-compartment sink was 38 to 40 ft-candles and 3 to 8 ft-candles in walk-in cooler. The lighting shall be at least 50 ft-candles above all dishwashing and food preparation surfaces (including cooking areas) and at least 10 ft-candles in all storage areas, mop sink/can wash areas and walk-in units...Replace the peeling light bulbs in hot holding area with similar shatter-proof bulbs...Clean the dusty ceiling vent grates in both bathrooms.
0.5
47.
Found many empty buckets and cleaners on floor under 3-compartment sink. Elevate these items above the floor 6 to 12 inches using approved shelving...Observed many excess items in deli area that are not in use. Remove these items from the deli.
0.0
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found employees` drinks stored above establishment`s food (they were still in liquid state). Store all employees` drinks below and away from food, food preparation areas, and food equipment/utensils and take-out containers.
1.5
11.
Found a little dried food debris on food contact surfaces of electric food slicers. Thoroughly clean and sanitize these slicers. Remember that at least every 4 hours throughout the day and at the end of the day, these slicers shall be completely disassembled (as much as possible) and cleaned and sanitized. (corrected during inspection)
0.0
34.
Found clean utensils stored on paper towels. Do not store these items on paper toweling since it is absorbent and not easily cleanable...Found many clean utensils in a white bucket with some water at the bottom. Remove water from this bucket.
0.5
36.
Replace the damaged, missing, or peeling caulk in corners of metal cabinets under food preparation areas (caulk after thoroughly cleaning these cracks)...Replace the damaged caulking behind handsink on the bakery side of deli...Replace the torn heating pad at the plastic wrap area and also replace the torn plastic covers on mobile tray racks...Replace the missing plastic cover on the outside recording thermometer to walk-in cooler...Remove excess stickers from tables and shelving in deli area.
0.5
40.
Clean the following soiled surfaces and areas: 3rd sanitizing sink, right drainboard of 3-compartment sink and rolled edges--bottoms of some metal cabinets and the mobile "Wish Bone" cart--some tall mobile metal racks for trays--bottom panels of hot holding area--shelving above 3-compartment sink and other food preparation areas--around plastic wrap area--underside areas of electric slicers and bottom white cutting boards, including the side metal board holders--undersides of some food preparation tables--scale--undersides/backsides of equipment door handles--microwave oven (exterior and interior)--interiors of proofers and retarders--doors on walk-in cooler/freezer, including gaskets and edges.
0.5
46.
Clean the soiled ventilation hood above bakery oven...Repair the light switch to the small mop sink/can wash room off of deli so that light works properly...Ensure light bulbs in hot holding unit are shatter-proof or effectively shielded to prevent breakage. Replace the missing ends caps on fluorescent bulb plastic tube shields in this hot holding area and replace damaged or melted light shield tubes...Clean the dusty ceiling vent grates in both bathrooms.
0.5
47.
Near the small mop sink/can wash room, found items stored on floor under metal cabinets (including a large table?). Remove these items and store them 6 to 12 inches above floor using approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
Found a large amount of condensation on insides of top covers of rotisserie chickens in walk-in cooler and in customer refrigerated deli display. When cooling chickens down, remove these covers completely and store chickens in walk-in cooler where they cannot be contaminated. Once chickens are 45F or less, they may be tightly covered. Remember that all hot potentially hazardous foods shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
1.0
36.
Replace the damaged, missing, or peeling caulk in corners of metal cabinets under food preparation areas (caulk after thoroughly cleaning these cracks).
0.0
40.
Clean the soiled sanitizing sink of 3-compartment sink, walk-in cooler shelving, some bottoms of cabinets, some tall metal racks, wiring inside hot holding unit (very dusty) and bottoms under metal panels of hot holding unit.
0.5
43.
Clean the soiled walls under hand dryers in both bathrooms...Clean and disinfect both sides of soiled toilet stall doors in these rooms...Remove the peeling paint from ceiling in men`s bathroom and repaint as necessary...Replace the cracked/damaged toilet paper dispenser in men`s bathroom...Replace the damaged floor/baseboard tiles in women`s bathroom.
1.0
45.
Replace the cracked baseboard tiles under right drainboard of 3-compartment sink...Replace the cracked caulk at large handsink in deli area.
0.0
46.
Check to ensure light bulbs in hot holding unit are shatter-proof or effectively shielded to prevent breakage.
0.0
49.
No documentation of approved training - no credit awarded.
Found rotisserie chicken at 123-127F. It shall be kept at 135F or above. Reheat this food to 165F and then maintain at 135F or above.
2.0
25.
Metal stemmed food thermometers read 0 degrees F and 38 degrees F respectively when calibrated using ice-water method. They shall ready 32F (plus or minus 2 degrees F) in ice-water. Calibrate these thermometers daily to ensure accuracy. Discard any badly damaged thermometers.
0.5
26.
Found open bag of flour and other unlabeled container of a dry food. Once bags or packages of dry foods are opened, store them in labeled containers with tight-fitting lids.
0.0
28.
Found many flies in the deli/bakery area. Rid the premises of these flies using methods approved for food service establishments.
1.0
36.
Replace the outer gray rubber piece on end of spray rinse arm at 3-compartment sink (it is deteriorating and in poor repair)...Replace the missing caulking in side cracks of metal cabinets...Remove old stickers from exteriors of food containers and from shelving throughout deli/bakery area....Replace badly ripped plastic bread rack "curtains"
0.5
40.
Clean the following soiled surfaces and areas: entire 3-compartment sink, including tops and undersides of drainboards--exterior areas of food slicers (around controls, cracks, crevices and other hard to reach places)--undersides of cutting boards under slicers and side metal tracks that boards slide into--many metal cabinets, especially in side cracks--floors of proofers--shelving throughout the facility (where take-out food containers, food equipment/utensils are stored)--interior of microwave oven--door surfaces, gaskets and door frames of both walk-in cooler and freezer.
0.5
44.
Provide a top or lid for the dumpster that is missing its lid.
0.5
45.
Remove the old, damaged caulk behind 3-compartment sink and replace with smooth, easily cleanable caulk...Replace cracked caulk behind sinks in bathrooms...Remove the debris from floor under shelving in walk-in freezer.
0.0
46.
Clean the dusty ceiling vent grates in bathrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
PROVIDE AN ACCURATE STEM THERMOMETER THAT MEASURES HOT AND COLD TEMPERATURES ACCURATE TO 2F AVAILABLE FOR USE AT ALL TIMES. STEM THERMOMETER IS SIGNIFICANTLY OUT OF CALIBRATION. THE THERMOMETER WAS 15F OFF.
1.5
16.
PROTECT ALL SINGLE SERVICE UTENSILS WHILE IN STORAGE OR SERVICE FROM CROSS-CONTAMINATION. STORE SINGLE SERVICE ITEMS WITH THE FOOD CONTACT PORTION FACING DOWN.
1.0
17.
CLEAN OUT THE THREE COMPARTMENT SINK. CLEAN THE STORAGE SHELVES. CLEAN THE DISPLAY CASES.
1.0
General Comments
CLEAN THE FLOORS AND THE WALLS NEAR ALL THE SINKS AND THE FOOD PREP AREA. KEEP STORAGE ABOVE THE GROUND.
FRIED CHICKEN WAS BEING HELD AT 113F. ALL HOT FOODS MUST BE HELD AT 140F AT ALL TIMES.
2.5
11.
CLEAN THE FOOD SLICER TO REMOVE THE FOOD DEBRIS THAT HAS COLLECTED ON THE FOOD SLICER. THERE WAS DRIED FOOD AND MEAT DEBRIS ON THE FOOD SLICER.
2.5
17.
CLEAN THE SHELVES IN THE WALK COOLER. CLEAN THE THREE COMPARTMENT SINK. CLEAN THE STORAGE SHELVES.
1.0
24.
THERE WERE SEVERAL LIVE FLIES IN THE DELI AREA.
2.0
General Comments
GC. CLEAN THE FLOORS AND THE WALLS IN THE WALK IN COOLER AND FREEZER. REPLACE ALL MISSING FLOOR PLUGS IN THE WALK IN FREEZER. GC. CLEAN THE VENTS IN THE KITCHEN OVER THE HOOD. GC. CLEAN THE KNIFE HOLDER.
CLEAN THE DISPLAY CASES TO REMOVE THE DUST AND THE DEBRIS THAT HAS BUILT UP IN THE DISPLAY CASES. CLEAN ALL THE FOOD CASES BEHIND THE COUNTER TO REMOVE THE FOOD DEBRIS AND BUILD UP. CLEAN THE STORAGE SHELVES TO REMOVE THE BUILD UP.
1.0
28.
CLEAN THE FLOORS AND THE WALLS NEAR THE SINK AND THE PREP AREAS.
0.5
General Comments
GC. CLEAN THE VENTS IN THE RESTROOM TO REMOVE THE DUST.
Store clean utensils on a clean surface. Rack on drainboard not clean.
3.0
17.
Clean counter under microwave, microwave, doors to freezer, racks, handles to drawers, support rack above sink, drainboard of 3 compartment sink and other equipment where needed.
2.0
21.
Clean inside of urinals & outside of toilets & urinals.
2.0
28.
Clean floors in coolers/freezers.
1.0
29.
Provide 50 ft candles of light at utensil washing sink.
