5-202.12; Core - Hot water at all handsinks in both men's and women's bathrooms did not exceed 72F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Cut cantaloupe was 44-45F in open refrigerated display...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding. NOTE: Remember that cut melons, cut cabbage must be at 41F or less BEFORE placing in open refrigerated display cases.
0.0
47.
4-501.12; Core - Large cutting board with hole in middle had many deep knife cuts and rough surfaces (hard to clean)...Cutting boards with scratches and scored surfaces shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled produce department shelving, open refrigerated display areas, undersides of 3-comp sink drainboards, plastic wrap station...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled produce area/walk-in cooler floors, evaporator vent slats/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Baseboard/wall surfaces under 3-comp sink and in other parts of produce department were damaged/cracked. Caulk between large sink and wall was moldy/damaged...Physical facilities shall be kept in good repair...Replace damaged baseboard/wall surfaces, and replace damaged caulk where needed.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
2-501.11; Priority Foundation;Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
28.
7-201.11; Priority; Observed several bottles of cleaning agents and bulk soap refills stored above prep table where team members were cutting produce. 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.
1.0
38.
6-501.111; Priority Foundation; Observed gnats active around mop sink drain in backroom area. The 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 and
(D) Eliminating harborage conditions. manager called in service for pest control.
3-304.14; Core; There were some wet towels stored on the work surfaces. Wet towels when not in-use must be stored in a sanitizer solution. Once the towel become dirty the towel must be placed in a dirty bucket.
0.5
43.
3-304.12; Core; The ice scoop was stored on the side of the ice machine. The ice machine was a little dusty. All-in use equipment must stored in a manner to prevent contamination.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to to take place. There were several bowels that were stacked wet.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored in a clean, dry location. Clean dishes must stored where they are not exposed to splash, dust, or other contamination. CDI.. The dishes were placed back at the three compartment sink to be washed again.
0.0
45.
4-903.11(A) and (C); Core; Single service items were stored on shelves that need to be clean. Single service items must be stored in a manner to prevent contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean the storage drawers. Clean the gaskets on the walk-in cooler. Clean the fan.
5-202.12; Core; The handwashing sink near the three compartment sink only got up to 85F. A handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet.
1.0
16.
4-602.11; Priority; There was a small amount of pink and black growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency that prevents the any pink and black growth. CDI.. The ice machine was cleaned during the inspection.
0.0
36.
4-203.12; Priority Foundation; There were some thermometers in the display cases that were not working. Ambient air and water temperature measuring devices must be designed to be easily readable and accurate. A return visit will be made to see if the item has been corrected.
0.5
38.
6-501.111; Priority Foundation; There were live fruit flies observed in the foodstand. The premises must be maintained free of insects. A return visit will be made to see if the item has been corrected.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.0
48.
4-501.14; Core; The drain board on the rinse side of the three compartment sink had heavy debris build up. The food prep sinks needed to be cleaned out clout. Clean the prep sinks and drain boards at a frequency that prevents the recontamination of equipment.
0.5
56.
6-303.11; Core; Replace the blown lights above the three compartment sink. There must be at least (50 foot candles) at a surface where a food employee is working with food or with utensils or equipment where employee safety is a factor.
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
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Once again there were several clean dishes that were stored in containers that had food debris in the containers. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This is a repeat item from the last inspection. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage containers. Clean the fan intake vents to remove the dust. Clean out the rinse compartment of the three compartment sink. Equipment must be kept free of an accumulation of dust, dirt, food residue and other debris.
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* 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.
Replace the sprayer that is peeling and exposing the hose. Re-surface or replace the worn cutting boards in the produce area. Strip and re-caulk behind the utensil washing sinks.
1.0
40.
Clean the shelving in the walk-in cooler and dry storage area. Clean the build-up in the cabinets.
0.5
43.
Clean the bottom of the hand sinks in the restrooms.
0.0
46.
Replace the blown light bulb in the walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
The quaternary ammonia sanitizer, in the spray bottle, was really strong and turned the test strip blue. Quaternary ammonia sanitizer must be between 200-400ppm or 50-200ppm for chlorine sanitizer. Soiled knives were stored in the knife rack. Do not store dirty knives in the knife rack. It is meant to hold clean knives.
3.0
36.
The plastic flaps(fly guards) for the walk-in cooler were either torn or missing. Must be in good repair. Replace the sprayer that is peeling and exposing the hose.
0.5
40.
Clean the build-up and stickers on the racks located inside of the walk-in cooler. Clean the food debris found around the knife rack. Clean the stickers off of the plastic fly guards for the walk-in cooler.
0.5
44.
Clean the outside, surrounding area of the dumpster.
0.0
45.
Clean the wall behind the potato and onion storage.
0.5
46.
Clean the fan guards for the condenser located in the prep areas. Clean the ventilation build-up in the restrooms. Replace the blown light bulbs found above some of the produce selling areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was no sanitizer available for sanitizing the food contact surfaces. Sanitizer must be readily available to be used on food contact surfaces.
1.5
39.
Crates were being used as shelving for some of the produce in the walk-in cooler. Crates are not to be used for commercial shelving. Invest in commercial spider racks for the storage of some produce.
0.5
40.
Clean the build-up in the drawer holding the miscellaneous items. Clean the tape off of the flaps for the walk-in cooler. Clean some of the tape off of the prep tables. Clean some of the racks in the walk-in cooler.
0.5
45.
Repair the hole found on the left side of the utensil washing sinks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure hair restraints are worn when doing any food handling/prepping.
0.0
34.
Clean containers were stored on top of the dirty drainboard. Clean items are to be stored in a clean area.
0.5
36.
Replace the rusted shelves in the walk-in cooler.
0.5
40.
Clean the inside of the cabinets. Clean the splash guard in the prep sink area. Gritty build-up found underneath some of the prep tables. (In the process of cleaning the shelves in the walk-in cooler.)
0.5
46.
Clean the ventilation build-up in the fans.
0.5
47.
Water hose and other items under the utensil washing sink was stored on the floor. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.5
49.
Documentation of approved training - 2 point credit awarded.
dirty knives in the knife rack. build-up on the knife rack. shall be cleaned and sanitized.
1.5
40.
clean caulking in the prep sink and utensil washing sink areas
0.0
42.
sprayer in the utensil washing area was submerged in water which was in the second sink. keep sprayer on the hook when not used or take a few links out to keep it from being in the water.
1.5
43.
both restrooms have torn caulking at the bottom of the toilets and urinals. shall be in good repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Found several containers of cut fruit in customer display at 47-52F. It shall be kept at 45F or less. Keep these containers below air flow line to keep them at proper temperatures. (Corrected on site)
2.5
11.
No approved sanitizer was available for spraying or wiping down food contact surfaces during operation. Provide an approved sanitizer for this purpose.
2.5
17.
Clean the following soiled surfaces and areas: knife holder and edge of table where holder hangs--interiors of metal cabinets and drawers--walk-in cooler racks--interiors of rinsing and sanitizing sinks of 3-compartment sink, and right drainboard--exteriors of trash cans and handles
1.0
21.
No paper towels were available at handsink at time of inspection. Maintain paper towels at this sink at all times (keep them in the dispenser).
1.0
General Comments
No points taken for the following: (5) Repair the damaged tile wall behind left area of 3-compartment sink..........Remove the toilet paper stuck to ceiling in men's bathroom...........(10) Food service worker was not wearing a hair restraint. Proper hair restraints shall be worn by workers preparing food.
FOUND ONE CUTTING BOARD (WITH HOLE IN MIDDLE) THAT IS BADLY CUT. THIS SHALL BE REPLACED.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: KNIFE HOLDERS AND EDGE OF TABLE THAT HOLDER HANGS ON--EXTERIORS OF TRASH CANS--SHELVING IN WALK-IN COOLER--INSIDES OF SOME DRAWERS--UNDERSIDES OF SOME PREPARATION TABLES AND SINK DRAINBOARDS (INCLUDING LEGS)--INTERIOR OF SANITIZING SINK (3RD SINK) OF 3-COMPARTMENT SINK.
1.0
21.
CLEAN THE SOILED UNDERSIDE OF URINAL IN MEN`S BATHROOM.
1.0
28.
CLEAN THE SOILED CEILING IN MEN`S BATHROOM (OBSERVED TOILET PAPER STUCK TO CEILING IN SEVERAL AREAS).
0.5
General Comments
NOTES: DURING THE FRUIT AND VEGETABLE CUTTING AND PREPARATION OPERATION, BE SURE TO PROVIDE AT LEAST A SPRAY BOTTLE OF AN APPROVED SANITIZER (200 PPM MINIMUM FOR QUATERNARY AMMONIUM, WHICH IS USED AT THE 3-COMPARTMENT SINK) TO SANITIZE FOOD PREPARATION SURFACES AFTER THEY HAVE BEEN CLEANED (NO CUTTING WAS BEING DONE AT THE TIME OF INSPECTION). ALWAYS ALLOW SANITIZER TO AIR DRY.
NO METAL STEMMED THERMOMETER WAS AVAILABLE IN PRODUCE AREA. PROVIDE A THERMOMETER ACCURATE TO / - 2 DEGREES F TO CHECK FRUIT TEMPERATURES (OF CANTALOUPE, WATER MELON AND HONEY DEW). KEEP THESE FRUITS 45 DEGREES OR LESS.
1.5
17.
CLEAN THE FOLLOWING NON-FOOD CONTACT SURFACES: INSIDE SINKS OF 3-COMPARTMENT SINK AND UNDERSIDES OF DRAINBOARDS, TOP OF RIGHT DRAINBOARD (WHERE CLEAN UTENSILS ARE AIR DRIED), BOTTOM SHELVES OF PREPARATION AREAS, AND UNDERSIDES OF PREPARATION TABLES AND SHELVING IN WALK-IN COOLER......REPLACE THE DAMAGED PLASTIC CURTAIN STRIPS BY WALK-IN COOLER DOOR......REMOVE THE STICKERS FROM THE TABLE NEAR THE SCALE.
1.0
28.
CLEAN THE SOILED FLOORING IN WALK-IN COOLER--ESPECIALLY AROUND LEGS OF EQUIPMENT AND IN CORNERS, IN PRODUCE STORAGE AREAS, AND IN THE MOP SINK.......CLEAN THE SOILED WALLS NEAR THE MOP SINK.
0.5
30.
CLEAN THE DUSTY CEILING VENT GRATES IN MEN`S AND WOMEN`S BATHROOMS.
0.5
32.
FOUND A LOT OF EXCESS EQUIPMENT AND ITEMS IN THE PRODUCE AREA. REMOVE UNNECESSARY OR UNUSED ITEMS FROM THE FACILITY.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (19) THE SPRAY RINSE ARM AT THE 3-COMPARTMENT SINK HANGS BELOW THE SPILL RIM OF THE SINK. WHEN FREELY HANGING, IT SHALL NOT HANG BELOW THE SPILL RIM.......(21) CLEAN THE HANDSINK IN PRODUCE AREA.
CUTTING BOARDS HAVE BECOME WORN AND NEED PROPER REPAIRS OR REPLACING.
1.5
17.
REMOVE AND CLEAN KNIFE HOLDER AND TABLE EDGE PERIODICALLY. THIS AREA HAD DEBRIS BUILD-UP TODAY. CLEAN TOP OF VEGETABLE PREP SINK DRAINBOARDS MORE THOROUGHTLY, ESPECIALLY AROUND WHERE REMOVABLE PART IS LOCATED.
1.0
21.
NO PAPER TOWELS AT HANDWASH STATION.
1.0
General Comments
CLEAN FLOORS BEHIND EQUIPMENT AND AROUND EQUIPMENT LEGS MORE THOROUGHLY.
