3-302.11; Priority; Observed uncovered roller rack of bread. Food shall be protected from cross contamination by: Storing the food in packages, covered containers, or wrappings. Pan placed on top of roller rack.
0.0
16.
4-501.114; Priority; Observed quat sanitizer residual 0PPM.Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
1.5
28.
7-201.11; Priority; Observed a sanitizer bottle stored on ledge above food prep sink and another stored on prep table above deli paper and gloves.
Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
39.
3-303.11; Priority; Observed water dripping from condenser inside lower section of the deli case onto trays of wrapped meats. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Food discarded. Manager agreed to call in unit for maintenance.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean spoons and scoops stored above 3 comp sink on a surface with buildup/ grease. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core; Observed black build up on fan guards and debris hanging from piping, in the lower section of the deli case. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
7-102.11; Priority Foundation; Three unlabeled chemical spray bottles found near 3-compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- All spray bottles were holding quat. sanitizer and bottles were labeled during the inspection.
1.0
55.
6-501.12; Core; Ceiling on interior of walk-in cooler of department has accumulated dark, unclean residue near fan guards. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to ceiling of unit. *This is a repeat violation.
6-301.12; Priority Foundation; No paper towels in dispensers at both handwashing sinks in the department. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were restocked during the inspection.
1.0
15.
3-302.11; Priority; Open packages containing uncooked chicken filets and uncooked chicken strips observed on shelving directly above and on same shelf, commingling with pre-cooked foods in walk-in freezer of department. Foods shall be stored to prevent cross contamination and stored according to final cook temperature. CDI- Foods were re-arranged during the inspection. Store open packages of uncooked foods on bottom shelving.
0.0
21.
3-501.16(A)(1) ; Priority; Bone-in chicken and rotisserie chicken found holding between 101F-115F when temped at the newly installed hot holding case. Unit is set to 190F-200F but had an ambient air temperature of 95F-100F. TCS food shall be maintained at 135F or above. CDI- All temperature abused food in this case was cooked within 1-2 hours and was relocated to the walk-in cooler to rapidly cool during the inspection. These foods cooled within 2 hours of being cooked to temperatures below 70F. A service request was submitted during the inspection to have this unit repaired.
1.5
45.
4-903.11(A) and (C); Core; One box of single-service containers and a plastic sleeve of these containers were found stored directly on the floor in the back storage room. Single-service and single-use articles shall be stored at least 6 inches above the floor where they are not exposed to splash, dust, or other contamination.
0.5
55.
6-501.12; Core; Ceiling on interior of walk-in cooler of department is beginning to accumulate dark, unclean residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to ceiling of unit.
0.0
General Comments
*Women's restroom is closed for remodeling. Men's restroom is currently labeled as unisex until remodel is completed.
3-305.11; Core; Ice beginning to accumulate on the packaged food product in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Relocate boxes of food from this location or place a container to intercept the drip until unit can be serviced. Resubmit a work order to have this walk-in freezer unit repaired.
1.0
44.
4-903.11(A), (B) and (D); Core; Fryer cleaning equipment being stored in a sheet pan on top of the oven. The sheet pan has an accumulation of grease and utensils are not being stored properly. Cleaned equipment and utensils shall be stored in a clean, dry location. Ensure these utensils are properly stored after being cleaned.
0.5
47.
4-101.19; Core; Plastic white table that is used to prepare chicken wings has a large hole in it with insulation showing. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace this table or patch with a material that meets this requirement.
0.0
55.
6-501.114; Core; Observed a large table-mounted slicer being stored on a prep table that does not function according to employee. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Repair or remove slicer from this department.
0.0
55.
6-501.11; Core; The toilet paper dispenser in the large stall of both the Men's and Women's restroom are broken and being held together by duct tape. Left sink in Men's restroom is beginning to detach from the wall. Physical facilities shall be maintained in good repair. Ensure the broken toilet paper dispenser covers are replaced and sink is re-attached to the wall.
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
4-501.114; Priority; Sanitizer is being hand-mixed until wall-mounted dispenser is repaired at the 3-comp sink. Today, the concentration of quat. sanitizer in the 3-comp sink was well above 500ppm when tested. A chemical sanitizer used in sanitizing solution for manual or mechanical operation shall register between 200-400ppm active quat. CDI- Solution was diluted to the appropriate concentration during the inspection. Until dispenser is fixed, ensure every batch of sanitizer is tested with the appropriate test strips- held in sanitizing solution for at least 10 seconds to obtain an accurate reading.
1.5
47.
4-501.11; Core; Ice is building up on condenser pipe in the walk-in freezer. Two light bulbs in the hood system are no longer functioning. Wall-mounted dispenser for sanitizer at the 3-comp sink is broken. Equipment shall be maintained in a state of good repair and condition. Facility has active work orders in place to have the walk-in freezer unit repaired. Technicians have already visited this facility several times in an attempt to mediate this issue. Remove ice that has accumulated on pipe in walk-in freezer, replace the burned out light bulbs in the hood system, and repair the sanitizer dispenser at the 3-comp sink. *This was a general comment on the last inspection.
0.5
55.
6-501.11; Core; The toilet paper dispenser in the large stall of both the Men's and Women's restroom are broken and being held together by duct tape. There is one stall in the Women's restroom that is locked and inaccessible- PIC states that this stall is out of order until it can be repaired. Physical facilities shall be maintained in good repair. Ensure the toilet is repaired and the broken toilet paper dispenser covers are replaced.
0.0
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
3-501.15; Priority Foundation; Observed worker slice and portion roast beef/ham and then place packages in grab and go open display cooler for sale without cooling to 41F. Cooling shall be accomplished by using rapid cooling equipment. CDI- Packages taken to walk-in cooler to cool to 41F before being placed back out for sale.
0.5
39.
3-307.11; Core; Observed chips recently fried placed directly in contact with a cardboard box. Food shall be protected from miscellaneous sources of contamination. Ensure wax paper fully covers cardboard box before placing food in it OR discontinue using cardboard and place on sheet trays to cool.
1.0
47.
4-501.11; Core; Ice is building up along wall in walk-in freezer under the evaporator unit. Equipment shall be maintained in a state of repair and condition. PIC states that refrigeration technicians are aware of this issue and will be returning to repair this unit. Repair this unit and chip away ice.
0.0
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 *Information sent to s1374sm@retail.foodlion.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
Note: Person in Charge (PIC) of Deli Richard Everingham Lic Exp 10/8/20
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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.
***Please remove unused equipment. Cleaned, unused equipment was observed with food residue. Person-in-charge stated they will be removed.***
*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.
Sanitizer must be between 200ppm(quat). Sanitizer was less than 200ppm during inspection.
1.5
17.
Chicken wings in walk in cooler ranged from 58F-74F. Manager stated that they were probably cooling. The department manager had left and they were probably pulled before she left. There was no documentation as to when the wings were placed into the cooler, therefore there wasnt any way to determine if cooling parameters were met. Wings were discarded.
2.0
25.
Calibrate thermometers on a regular basis. Thermometer was placed into ice bath and was 12F off. Thermometer was calibrated during inspection.
0.5
44.
Keep all dumpster doors and lids closed when not in use.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Bulk container of cake icing was not covered, in deli prep area (Do not leave food uncovered when it is not in process of prep). CDI-covered.
0.0
11.
Carbon build-up present on on ends of rotisserie oven spits. Food debris build-up present in handles of tongs that are stored above utensil wash sink. CDI-began cleaning during inspection.
1.5
28.
Live ants present on prep table frame and food contact surfaces. Pest control specialist arrived to address the violation during inspection.
1.0
36.
Need caps on top of airbrush table legs, to prevent build-up of debris in the hollow legs as observed today.
0.0
40.
Need to clean the following items: frames ,legs, and shelves of prep tables; shelves below slicers; shelves and racks above utensil wash sink; interior of prep table drawers; interior ledges of closed front display refrigerators; frames and other non-food contact surfaces of 2 slicers.
1.0
43.
Hot water faucet handle is stripped and non-functionable at one of deli handwash sinks. At start of inspection , the deli`s only 2 handwash sinks did not have towells or other hand drying devices.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken stored over ready to eat food in walk in refrigerator. Store raw chicken below ready to eat food at all times. CDI-food moved.
1.5
11.
Can opener blade had dark debris on blade. CDI-put on "dirty" side of three compartment sink to be cleaned/sanitized.
0.0
16.
One wing in one box of wings on hot holding unit, and the top part of a chicken filet sandwich which was propped up with a rack, were not hot enough. Hold hot potentially hazardous food at least 135F. CDI-food which was not hot enough was disposed of. (Recommend turning up temperature of unit to keep food hot longer as it had been placed onto unit one hour ago.)
0.0
34.
Pans stored with food debris on lower shelf beside ovens - clean before storage.
0.5
36.
One drawer stuck on left end of table under slicers. Tighten loose screw on fryer door. Gaskets of proofer has loose areas where condensation is leaking onto floor.
0.0
40.
Detail clean the slicer`s non-food contact surfaces. Clean drawer underneath slicers. Remove labels from all shelving.
0.0
42.
Spray nozzle of three compartment sink hangs below flood rim of sink - adjust so it does not pose a cross connection hazard.
0.0
43.
Front hand sink leaking at drain under sink.
0.0
46.
One light bulb burned out in walk in - replaced during inspection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Two points of credit are being given for Serv Safe certificate on this inspection. Original Serv Safe certificate for manager was shown, in addition a faxed copy of the Serv Safe Hours of Training form. To receive the two points on the next inspection, an original signed Hours of Training form must be on hand.
Container of food that customer had brought for employees was stored in walk in cooler. CDI - employee threw away food.
0.0
11.
Sanitizer in bucket 100 ppm used to clean meat slicer, which had food residue remaining after cleaning. Maintain sanitizer at 200-400 ppm quaternary ammonium at all times for sanitizing food contact surfaces. CDI - Employee made new sanitizer, then cleaned and sanitized meat slicer again.
1.5
23.
Leave rotisserie chicken uncovered in refrigeration to ensure chickens cool quickly;cover once cooled. Monitor cooling process. Proper cooling method was explained to manager.
0.0
26.
Store opened dry goods in sealed, labeled containers.
0.0
28.
Eliminate flies.
0.0
34.
Clean utensils stored with bottle brush in container with dirty absorbent paper towel lining it. (Store utensils on a clean nonabsorbent surface. Do not store tools that cannot be properly cleaned and sanitized with clean utensils.)
0.5
35.
Store all single service items inverted to protect from contamination.
0.0
36.
Replace caulking under counter ledge above hand sink on bakery side. Replace caulking below large standing proofers. Leaks resulting from torn insulation on refrigeration lines in walk in refrigerator and freezer dripping down (repair unit and store food away from dripping areas).
0.5
40.
Clean interior of fryer cabinet, faucets on three compartment sink, single service storage shelves underneath slicers, and frames and arms of slicers.
0.5
43.
Clean men`s bathroom fixtures.
0.0
45.
Clean floor underneath urinals, around escutcheon plate in men`s bathroom, standing water in fryer area. Replace missing escutcheon plate in bakery ceiling. Clean floor in walk in freezer. Clean walls underneath hand dryers in restrooms. Replace broken baseboard tile in walk in refrigerator.
0.0
47.
Storage closet beside freezer needs a shelf rather than milk crates to facilitate cleaning of floors.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Cool food from 135F to 70F within two hours, and below 45F within four more hours (no violation noted). Fly traps need to be relocated away from food prep and utensil washing surfaces.
Food oils/food debris present on surfaces of multi-use food containers/utensils (stored on rolling rack and shelves above utensil wash sink) , after wash-rinse-sanitize-air dry steps; Repeated violation; CDI re-wash/sanitize. Bucket labelled "sanitizer" stored beside food slicers contained only water.
3.0
28.
Juvenile flies present around prep tables located adjacent to fryer station.
1.0
34.
Utensils/food containers that have been washed/sanitized are stored on shelves (above utensil wash sink) and on bake pans (on rolling rack) that have food debris and food oils on surfaces, and in utensil storage drawers that have food spills on interior surfaces;Repeated Violation.
1.0
36.
Door gasket on walk-in freezer is damaged and needs to be replaced.
0.0
40.
Build-up of food oils/debris present on the following equipment items: prep table frames and undersides of table top blocks beside fryers; interior of lower fryer cabinet; shelving above the utensil wash sink; bake pans used as shelves on rolling rack; faucet on utensil wash sink; interior of utensil storage drawers; frames of food slicers. Food spills, packages of food, dirt build-up present on floor of walk-in freezer.
1.0
49.
No documentation of approved training - no credit awarded.
Food oil film on multi-use food containers and utensils stored above utensil wash sink and on utensil storage racks.
1.5
34.
Multi-use food utensils stored in drawers that have food debris/food spills on interior surfaces. Multi-use food utensils stored in drawers , in contact with tools that are not clean. Clean multi-use utensils are stored on bake pans that have food oils/food debris on surfaces.
1.0
40.
Food debris build-up present on frame and difficult to clean sections of food slicers. Food debris build-up present on frames of prep tables beside fryers.
Quaternary Ammonia sanitizer in utensil wash sink basin and in bucket(beside slicers) was too concentrated, at over 400ppm; Needed to be 200-300ppm. Need to clean build-up of food oils and debris from faucet surfaces of utensil wash sink.
Chicken temperatures of chicken on middle shelf on left, at 125-131F in hot holding unit. Hold all hot foods 140F or above
2.5
11.
Cutting boards in back visibly soiled on both sides. Wash, rinse and sanitize every night
2.5
14.
Tupperware containers used for storage are no longer easily cleanable, replace with NSF or equivalent containers that can be easily cleaned.
2.0
17.
Gaskets at freezer and proofers moldy, clean. Rust on racks in proofers. Do not forget backside and inside of slicer, discard equipment that is not used. Glue coming apart in unused slicer, no longer cleanable. Clean inside fryer door.
1.0
General Comments
Clean mens urinals underneath. Fly zapper located at prep areas, need to be located where will not attract flies to Deli area. Use metal stem thermometers to monitor hot holding and the cooling process.
