4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
1.5
38.
6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Obtain a door sweep.
0.0
39.
6-404.11; Priority Foundation;Observed dented bulk can of old fashioned fudge sauce. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, single service and single- use articles. Items separated to be returned for credit.
0.0
49.
4-601.11(B) and (C); Core;Observed a buildup of thick black debris inside spray nozzle above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean or replace nozzle.
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
7-102.11; Priority Foundation; Observed unlabeled spray bottle a blue chemical. 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. Item labeled.
0.0
36.
4-302.12; Priority Foundation; Thermometer not available inside reach in cooler. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD. Send a picture to inspector maria.powell@wakegov.com
0.5
38.
6-501.111; Priority Foundation; Observed several gnats and flies active during inspection. he PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions. Call pest control.
1.0
41.
3-304.14; Core;Observed bucket of clean, wet wiping cloths. Cloths were not submerged in sanitizer chemical. Wet or soiled wiping cloths shall be held in sanitizer solution in between uses.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of thick black debris inside spray nozzle above 3 comp sink. onFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. If nozzle is not longer easily cleanable, replace.
0.5
General Comments
Signature not required due to COVID-19.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 Follow-Up: 07/07/2022
4-602.11; Core; Observed small amount of dark residue inside the ice machine. Equipment such as ice bins and ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. CDI - PIC cleaned the machine during inspection.
0.0
49.
4-602.13; Core; Observed that gasket on the walk-in cooler door had dark residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a
frequency necessary to preclude accumulation of soil residues. Clean the gasket.
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 No PIC signature due to 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. 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.
*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, 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.
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. Follow-Up: 05/08/2017
Milk Gallon is held in the top of the prep cooler with bananas and is 44F. Recommended milk temperature is below 41F. Hot Dogs are held cold in the refrigerator and heated for immediate service. Food Service is very clean
Hot Dog Heating and Holding procedures were discussed. WRITTEN PROCEDURES should be developed. Rapid Heating of Hot Dogs to at least 135F followed by holding above 135F is needed. Avoid only warming the hot dogs, holding and then heating in response to a customer's order. This may allow dangerous bacteria (such as Listeria that can be deadly) to grow to high numbers. Move quickly from refrigerated temperature to above 135F
When asked about single use container, manager stated that they were used to collect any frozen yogurt that had not been sold that day. The yogurt is then put into the walk in freezer and then rerun the next morning in the yogurt machine. This is not an acceptable practice. It is permissable to package leftover frozen yogurt and sell from containers.
0.0
10.
Keep all foods covered in wlak in freezer to prevent cotnamination. Observed ice cream cake uncovered in walk in cooler.
1.5
34.
Store utensils in such a way that the handles are pointing in the same direction.
0.5
35.
Do not re-use single use containers. These are not easily cleanable.
0.5
40.
Clean shelving in the walk in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
At start of inspection, dipper wells were not on. With the dipper well set up, scoops do not have to be stored in running water but should be rinse thoroughly (removing all custard residue) in running water portion of well, then can be stored in sides as long as they are kept clean and free of custard residue. Manager stated that scoops are cleaned and sanitized every hour.
0.0
36.
Replace gasket on 2 door reach-in freezer next to ice machine. Found one spade that had a cracked handle, when utensils and equipment become damaged, remove and/or replace. Some shelves and poles in the walk-in cooler have peeling coating and rust, replace shelves. Some poles on shelving in dry storage area are starting to rust, replace. Do not tape test strips to rack, tape is not easily cleanable.
0.5
38.
Need to keep color chart with test strips so that proper concentration can be determined when sanitizer is checked. Also need to keep test strip tube capped so that test strips do not get contaminated or wet.
0.0
45.
Repair corner cap on wall next to walk-in freezer, it is broken.
0.0
49.
No documentation of approved training - no credit awarded.
Cakes in cooler stored uncovered on shelf below large ice build up. Foods must be protected from contamination during storage. Cakes were put into boxes. CDI
0.0
26.
Found one large container of crushed cookies in dry storage area without label. All dry goods containers must be labeled with their contents.
0.0
36.
Replace 2 torn gaskets on topping cooler doors. Found container holding single service spoons with cracked lid, replace container lid.
0.5
44.
Remove boxes and trash from behind dumpsters. Dumpster is shared, work with others using dumpsters to keep area clean.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
15. Suggest adding water and stirring chili frequently during reheating process so that product is not too thick and heat can be even distributed throughout food. Chili being used is commercially processed product and must be reheated to 135F within 2 hours. No violation during this inspection but be aware of reheating procedures so that there are not future issues.
Need to correctly label the spray bottles that contain sanitizers and toxic products. Chlorine sanitizer was stored in spray bottle that was labelled "glass cleaner", and in a spray bottle that did not have a label.
3 hot dogs on heated rollers were held at 95F, needed to be 140F or higher.
2.5
7.
Sugar container (5 gallon bucket with lid) is not labelled. Sugar in opened paper bag is not stored properly. Once original container is opened, store remaining dry food in a tightly covered , labelled container.
1.0
11.
Mold growth present on surfaces of upper compartment of ice maker. Chlorine sanitizer in spray bottle was too concentrated (above scale of test kit) , needed to be 50-100ppm.
2.5
15.
Clean utensils were stored under prep table in containers that had food spills/food debris on interior surfaces.
1.5
General Comments
Spray bottle of sanitizer had 2 different labels on it ( Degreaser and Sanitizer ).
