2-102.12 (A); Core; The manager's food protection manager certification expired on 11/30/2023, therefore no certified food protection manager was present during the inspection. 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. Renew food protection manager certification.
0.0
10.
5-205.11; Priority Foundation; The handwashing sink was blocked by a rolling cart and a trashcan. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Items were moved to allow access to handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several yogurt parfait cups and a couple fruit cups with cut melons stored in the grab and go cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods above 45F were voluntarily discarded, other fruit cups were moved into walk-in cooler.
1.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation;Observed brown residue on nozzle hanging above food prep sink.Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed. .
0.0
28.
7-201.11; Priority; Observed spray bottle of oven cleaner with no lid stored above food prep sink. Observed lysol stored on drying rack with clean food equipment. 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.
3-304.11; Priority; Observed broccoli stored directly on shelving without a barrier. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage-- item discarded.
0.0
16.
4-501.114; Priority;Observed quat solution residual less than 150PPM, dispenser is leaking heavily when turned on. Manager replaced solution- residual 200PPM. . Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
0.0
23.
3-501.17; Priority Foundation; Observed date marking missing on melon cups and open cubed ham. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
55.
6-501.12; Core; Observed soiled mop sink basin and soiled floors in backroom next to mop sink. Observed black residue inside spray nozzle at 3 comp sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-903.11(A), (B) and (D); Core; Observed team members keys stored on cutting board. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and 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.
Item removed.
0.0
55.
6-501.12; Core; Observed a thick buildup of dust on ceiling fans inside walk in cooler. Observed trash inside mop sink drains and soiled floors in backroom next to mop sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
55.
6-501.11; Core; Observed handsink is produce area leaking from the side panel next to the splash guard. PHYSICAL FACILITIES shall be maintained in good repair. Repair handsink.
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
4-501.11; Core; Observed that warming pad was torn on wrapping machine. Equipment shall be maintained in a state of good repair. Replace the pad.
0.0
55.
6-501.12; Core; Vents have considerable amount of dust residue in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the vents.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due COVID-19 precautions.
*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. Led by Ursula Gadomski.
*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: 03/18/2019
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees 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.
In cart in walk-in cooler, containers were stacked wet; allow all containers to thoroughly air dry prior to stacking, storage, or use after cleaning.
0.0
36.
Legs on prep sink are leaning, repair.
0.0
40.
Clean shelves in walk-in cooler. Clean under shelf liner in display/customer self-serve cases.
0.5
43.
Handsink faucets in restrooms are loose. Need to properly secure faucets.
0.0
44.
Need additional cleaning around trash compactor, there are old carts that are being discarded in this area and there is leaf litter built up under carts, clean this area.
0.0
49.
No documentation of approved training - no credit awarded.
One pan of fruit salad with watermelon, cantelope, and honey dew was holding at 45-49F. Cut melon is a potentially hazardous food and must be maintained at 45F or less. Employee stated that melon had been out since approximately 8AM, pan was pulled and voluntarily discarded.
2.0
36.
Cutting board in produce area have deep cuts and need to be resurfaced or replaced.
0.0
39.
Wooden shelf built on over fruit wrapper is not NSF approved for food prep areas. Need to provide NSF or equivalent approved shelving in food prep areas.
0.0
40.
Clean wall behind 2 compartment produce sink. Clean shelves in walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Observed employee wearing a leather knife sheath, these are used by employees to store their individual knives. If these knives are used on potentially hazardous foods, they should be cleaned and sanitized at least every 4 hours. Do not recommend using the leather sheath, it is not easily cleanable.
Found 2 knives stored with fruit debris on them. Do not store dirty items with clean items. Knives were removed and cleaned.
0.0
17.
Feta cheese crumbles on salad at 53F. Cheese is a potentially hazardous food and must be maintained at 45F or less at all times. Suggest leaving cheese off salad until just before service. Salad was pulled and cooled. CDI
0.0
36.
Black mesh used to line knife basket, mesh is not easily cleanable. Remove mesh from basket.
0.5
40.
Clean shelves in melon/fruit display case.
0.0
46.
Clean vents in restrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
On salad bar and in walk-in cooler, found pre-cooked chicken pieces with unknown blue substance on meat. Blue substance was on opened chicken out for service and in intact package in walk-in cooler. Chicken was pulled from salad bar. All packages of this chicken should be checked, any chicken found with blue substance on it should be marked and not be served or sold, return chicken to distributor. Spoke with store manager, chicken will be send to Harris Teeter home office and tested in their labs to determine what blue substance is and will inform this office of results. Manager from this store called other stores in area to inform them to be aware of this issue. Left contact information with manager for follow-up.
Provide metal stem thermometer with range of at least 0F-220F.
1.5
15.
Plastic bin storeing clean utensils had contamination on interior surfaces( Appeared to be spilled liquid). Allow multi use food containers to air dry prior to stacking within each other.
Cleaning supplies stored in contact with single service food containers on storage shelves. Need to store single service cleaning containers in manner that prevents contamination.
