6-301.12; Priority Foundation; Paper towels were not supplied at make line sink during start of inspection. Hand pair of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels replaced by PIC.
1.0
23.
3-501.18; Priority; Container of prepared gazpacho was maintained beyond 7 days (07/17/2024). Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC voluntarily discarded gazpacho.
0.0
47.
4-501.11; Core; One of the reach-in coolers is leaking water. Equipment shall be maintained in a state of good repair. PIC already made the order to repair leaking equipment.
1.0
48.
4-302.13; Priority Foundation; Facility did not have irreversible registering temperature indicator accessible for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. EHS will verify acquisition of irreversible registering temperature indicator.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 08/02/2024
4-501.12; Core; Observed that cutting boards on the prep lines have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. PIC already made the order to replace all white cutting boards. Half credit taken.
0.5
47.
4-501.11; Core; One of the reach-in coolers is leaking water. Equipment shall be maintained in a state of good repair. PIC already made the order to repair leaking equipment.
3-501.16(A)(1); Priority; Observed that sausage was hot holding in a hot cabinet below 135F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 135F or above. CDI - sausage voluntarily discarded by PIC (kept in a hot cabinet for more than two hours).
1.5
47.
4-501.12; Core; Observed that cutting boards on the prep lines have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Replace/refinish cutting boards.
0.5
47.
4-501.11; Core; One of the reach-in coolers is leaking water. Equipment shall be maintained in a state of good repair. Repair the leak.
0.0
48.
4-204.115; Priority Foundation; Establishment did not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermolabels, a waterproof thermometer or dish simulator thermometer. Verification will be held the latest on October 6th (Friday).
0.5
56.
6-501.14; Core; Observed that vents under the hood have considerable amount of dust. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean the vents.
7-201.11; Priority; Found a spray bottle of glass cleaner stored on prep table next to avocados. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single service/use articles. CDI - PIC removed the bottle.
1.0
38.
6-501.111; Core; Observed drain flies under the sink. The premises shall be maintained free of insects, rodents, and other pests. PIC stated that the special treatment is ordered to eliminate the flies.
0.0
47.
4-501.12; Core; Observed that cutting boards on the prep lines have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Replace/refinish cutting boards.
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
3-302.15; Core; Cut avocados in reach in still had stickers present. Raw fruits and vegetables shall be thoroughly washed and have stickers taken off prior to remove soil. Remove stickers and then wash avocados.
0.5
49.
4-602.13; Core; There were some built up coffee grounds in coffee bar area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean coffee area more frequently.
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
*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* 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 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. Inspection completed by Caroline Suggs and John Wulffert 2701
