4-501.114; Priority; Dish Machine is not sanitizing. The chlorine jug of sanitizer is empty. There is a booster heater on the dish machine, but the dish machine is not sanitizing with hot water. Data Sticker indicates it is a chemical sanitizing dish machine, so even with the addition of the booster heater, this is a chemical sanitizing dish machine. After running approximately 15 times, water temperature only reaches 144 degrees F. To sanitize with hot water, a 180 degree rinse at the end is required (180F to 194F). Jug of bleach was replaced but the dish machine was still not sanitizing with chemical/chlorine. A 50 ppm chlorine residual is required to consider wares and utensils sanitized. The jug of bleach was replaced again, dish machine primed. The dispensing tube may have been clogged. Use the sanitizer test strips daily. At the conclusion of today's inspection, the dish machine is sanitizing with chlorine.
1.5
49.
4-601.11(B) and (C); Core; Shelf above the food preparation sinks is not clean. Clean this entire food preparation area. Organize personal items like hats.
0.0
General Comments
Recommend removing the water filter pitcher fillers from the meat sink and handwashing sink. Consider using the vegetable prep sink for obtaining drinking water. . . Food Preparation sinks shall be cleaned after each use. Use detergent, rinse, then apply sanitizer.
6-403.11; Core; Employee bags and drink were stored on prep table by prep sink. Employee keys were stored with utensils in bin. Employee personal items shall be stored in a designated area. CDI: Items moved to designated area.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-502.11; Priority Foundation; Facility was growing pea sprouts for garnish in kitchen. A food establishment shall obtain a variance from the regulatory authority before sprouting seeds or beans. CDI: Sprouts were voluntarily discarded and facility was informed of variance requirements for sprouting seeds. Person in charge explained that facility will return to purchasing sprouts from an approved food supplier.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; Utensils and containers, stored as clean, were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were cleaned.
1.5
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
4-601.11 (A); Priority Foundation; Multiple wine glasses had lipstick stains around the rim of the glassware. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Glasses were sent to dish machine to be cleaned.
1.5
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-501.114; Priority; Dish machine had a concentration of 0 PPM chlorine during sanitization cycle. A chlorine sanitizer in a chemical sanitizer shall have a concentration of 50-200 PPM. CDI: Facility will use 3-compartment sink until dish machine is repaired.
1.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
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.
