2-102.12 (A); Core; PIC certificate has expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
1.0
48.
4-501.14; Core; Heavily soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units and inside freezers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; [Repeat] The PIC does not have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Please recertify.
1.0
10.
6-301.11; Priority Foundation; Hand soap was not available at one of the hand washing sinks. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap provided.
0.0
16.
4-602.11; Core; Pink residue observed along the shield inside of the ice machine. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
47.
4-501.11; Core; Several plastic food containers observed cracked and with broken edges. Equipment shall be maintained in a state of good repair. Replace these containers.
0.5
48.
4-302.13; Priority Foundation; An irreversible registering temperature measuring device is not available for the 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. Verification Required- EHS will return on Monday, November 13, 2023 to verify that the facility has an irreversible registering temperature indicator for the dish machine.
0.0
49.
4-602.13; Core; [Repeat] Cleaning needed of the shelving in the walk-in cooler, shelving in the dry storage area, shelving holding clean dishes, lids of bulk food containers (beside ice-machine) and utensil drawers at the prep table. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items/areas.
2-102.12 (A); Core; The PIC does not have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Please recertify.
1.0
38.
6-501.111; Core; A few flies observed flying around in the kitchen. This was a direct result of the back door being wide open. The premises shall be maintained free of insects, rodents, and other pests.
1.0
49.
4-601.11(B) and (C); Core; [Repeat] Cleaning needed of the shelving in the walk-in cooler, shelving in the dry storage area, lids of bulk food containers (beside ice-machine) and utensil drawers at the prep table. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items/areas.
0.5
55.
6-501.12; Core; The floors of the walk-in cooler has residue accumulation and debris present and is in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-302.11 Priority; Opened packaged of raw flounder stored in a standing fridge above bread. Food shall be protected from cross contamination by storing foods according to their final cook temperature and in a way that prevents cross contamination. CDI - items rearranged.
1.5
16.
4-602.11 Core; Ice-machine observed with pink residue along the ice shield on the inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. PIC has stated they do not use the ice-machine and it is only used by the childcare center.
0.0
37.
3-302.12; Core; Multiple clear squeeze bottles of syrup with no label stored in the dry-goods storage section. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labels to any food squeeze bottles.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed of the clean dish storage racks, plastic bins containing lids, lids of bulk food containers (beside ice-machine) and utensil drawers at the prep table. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items/areas.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
6-301.14; Core; Handwashing sign is missing from the handwashing lavatory located near the 3-compartment sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- EHS provided a handwashing sign during inspection.
0.0
13.
3-101.11; Priority; Whole, uncut cantaloupe in the walk-in cooler with visible microbial growth present. Food shall be safe, unadulterated, and honestly presented. CDI- Fruit to be discarded by PIC.
1.0
16.
4-602.11; Core; Pink microbial growth is starting to form on the plastic shield in the large ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of this ice machine.
0.0
28.
7-201.11; Priority; Tube of prescription Triamcinolone Acetonide cream was being stored in the same drawer as clean utensils (near 3-comp sink). Pump bottle of Gold Bond lotion being stored on prep table near oil and spices (to the right of the hot box). Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service or single-use articles. CDI- Toxic substances were relocated during the inspection.
1.0
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 *Hard copy and digital copy of the Food Allergen Poster was provided to the facility.
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Written Procedures for responding to vomiting & diarrheal events must be provided. This requirement was discussed.
0.0
47.
4-501.11; Core; The walk in cooler gasket is damaged at the bottom. Equipment shall be maintained in good repair. A work order has been placed for this.
0.0
54.
5-501.16; Core; There was no trash can available at the food prep hand sink. A trash can is required at each hand washing station.
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* 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.
General Comment: Remove food containers from the floor as soon as possible after receiving a food delivery.
*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. Follow-Up: 11/22/2019
*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.
Inspector Info: Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegov.com
*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.
The shared dumpster does not have a drain plug. Drains in receptacles used for refuse, recyclables, and returnables shall have drain plugs in place. *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.
Inspector contact info: Maria Powell 919-675-5603. 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.
Inspector contact info: Maria Powell 919-675-5603. 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.
