5-205.11; Priority Foundation; Noted a pair of gloves stored along the splash guard of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Education provided.
0.0
47.
4-501.12; Core; Noted side cutting board deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Observation: Packaged cooked ready to eat meatloaf and mash potato (meal kit prep on site) shipped in refrigerated to store. Labeling on food products states products to be kept frozen until use. Products are being thawed in walk in refrigerator without benefit of a date marking system. (Label on exterior of box states keep refrigerated) - Re-packaged products for ready to et wraps and other food items are not being date marked when produced and stored in walk in refrigerator prior to being placed for sale in the floor case. 3-501.17; B) Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, 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 in ¶ (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and
(2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf
(C) A refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient.
Verification for date marking system, allocation of frozen/refrigerate use by date items clarified by process. Correction of datemarking for albeing in walk in storage, thawed products by 1/14/2024.
1.5
38.
Observation: The rear delivery door does not seal at the bottom when door is closed creating a 1/2 inch gap opening.
6-202.15; Core; (A) Except as specified in (B), (C), and (E) and under par. (D) of this section, 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.
0.0
47.
The caulking sealant used for the seal on the hood system (stainless steel) contains caulking that is not approved for high heat exposure, peeling out of space.
4-201.11; Core; EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
0.0
55.
The floors between tiles and under equipment is accumulated with residue. Increase cleaning frequency to eliminate buildup.
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
55.
Observation: The corner guard is missing from the wall at the entrance to the deli area.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
General Comments
The sink located in the deli service area designated as a food sink has experienced a change of use for pre-cleaning of utensils/equipment. This sink to be approved for this use must have an installed splashguard adjacent to the prep table (currently not in use) Follow-Up: 01/14/2024
7-204.11 ; Priority;Found a working spray bottle of Quat sanitizer solution that was reading above 400 ppm during time of inspection. Ensure quat sanitizer solution is maintained between 200-400 ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- Quat solution remixed to 200 ppm during time of inspection.
1.0
36.
4-302.12; Priority Foundation; Noted food thermometers are no longer functioning. NOted batteries have died for all noted food thermometers within the prep area. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. CDI- batteries replaced on noted thermometers
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. - Offsite Registering- 2/3/23
5-205.11; Priority Foundation; a chemical spray bottle was hanging on the side of the hand wash sink. Observed a pair of gloves hanging on the splash guard. A spray cleaner was hanging on the splash guard. A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The spray cleaner was moved and the gloves were removed.
1.0
47.
4-501.11; Core; the pads used to wrap meats are torn and have holes in them. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Buy some more covers.
0.5
49.
4-602.13; Core; tracks on the deli case have debris down in them. Non food contact surfaces of equipment shall be clean often to stay clean. Clean the tracks on the meat cases.
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
2-501.11; Priority Foundation; Food establishment does not have written procedures for employees to follow for vomiting or diarrheal clean up events. REHS emailed written procedures to the person in charge.
0.0
23.
3-501.17; Priority Foundation; Ham and turkey are not date marked in the deli display case. Muenster is dated January 30th, bologna is dated January 31st in the deli display case. Date time/temperature control(TCS) food for up to 7 days when being held cold at 41F or below. The ham and turkey were date marked. The bologna and muenster were date marked with the correct dates.
1.5
23.
3-501.18; Priority; Turkey is dated January 11th in the deli display case. TCS food can be held for up to 7 days when held at 41F or below once date marked then discard it. The turkey was discarded.
0.0
28.
7-204.11 ; Priority; Sanitizer is over 400pppm at the 3 compartment sink and in a spray bottle. Sanitizer shall be mixed to the manufacturer's tolerance range. Sanitizer was remixed to the proper concentration. Calibrate the sanitizing dispenser.
1.0
36.
4-302.12; Priority Foundation; No metal stem thermometer available that reads from 0-220F. Provide a metal stem thermometer that reads from 0-220F. A thermometer was provided once REHS spoke with the manger.
0.5
45.
4-903.11(A) and (C); Core; Single service containers are stored not inverted in the prep area. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service articles in a clean and dry location. The single service containers were inverted once REHS spoke with person in charge.
0.0
54.
5-501.115; Core; Some loose trash around the cardboard/garbage container. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
0.0
55.
6-501.11; Core; Floor is pitted in several areas. Physical facilities shall be maintained in good repair. This is a repeat item.
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
No signature of recipient due to COVID-19 pandemic.
*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* 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. *Melodee Wallace Johnson - 919.609.1783.melodee.johnson@wakegov.com*
The employee health acknowledgment form included in the employee training packet meets employee health policy requirements but the supplemental signs posted in the department is missing a few items. The poster does not include an infected wound on the hands or arms and the illnesses listed are not specific enough, the illness are listed as E.coli, Salmonella, Shigella, Hepatitis, and Norovirus. The following illnesses need to specifically listed: E.coli 0157:H7, Enterotoxigenic (ETEC) and Shiga toxin-producing (STEC) and Salmonella typhi; additionally, the FDA has added nontyphoidal Salmonella to illness that must be reported to management for exclusion or restriction from food handling/prep.
The sanitizer in the 3 compartment sink has small food bits in it. Change the sanitizer frequently. Was changed.
1.5
21.
Since the deli department uses hot water for sanitizing in the dish machine, the hot water at the sink needs to be at a minimum of 140 F. The temperature is at 134 F. Increase the hot water temperature to 140 F.
1.5
49.
No documentation of approved training - no credit awarded.
Since the deli department uses hot water for sanitizing in the dish machine, the hot water at the sink needs to be at a minimum of 140 F. The temperature is at 131 F. Increase the hot water temperature to 140 F.
1.5
49.
No documentation of approved training - no credit awarded.
The dishwasher skipped the wash cycle and only completed the final rinse. Was corrected.
1.5
21.
Since the deli department uses hot water for sanitizing, the hot water at the sink needs to be at a minimum of 140 F. The temperature is at 131 F. Increase the hot water temperature to 140 F.
1.5
25.
Provide hanging thermometers in the refrigerators.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Provide a food thermometer for the deli department.
0.5
36.
One of the hinges on a white cutting board is very rusty. The 3 compartment sink has rust stains. The under the counter refrigerator has a torn gasket. Replace the gasket. The exhaust vent pipe of the dish machine has several small leaks at the top red sealant band.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The person on the Servsafe certificate has to be working at the time of the inspection in order for the facility to receive the 2 point credit. Send a back-up person to the class.
After meats have been opened they are put into a new mesh produce bag. This way the label stays in tact and the bag can be reused until that hunk of meat is gone. The problem is the bags are being used over and over with new hunks of meat.
0.5
40.
No Points.....Clean the PVC pipe under the hand sink so it looks better.
0.0
47.
Provide a mop holder that will hold a wet mop with the handles up so mops can drip dry without mop water running down the handles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The pot washer is not getting hot enough to sanitize the utensils.
1.5
21.
No Points today.....If you have a hot water sanitizing dish machine the minimum hot water tempature is required to be at least 140 degrees. The hot water tempature is only 137 degrees. Adjust the hot water heater so the hot water will maintain the water at 140 degrees or hotter.
0.0
29.
The employee did not have a hair net when I first got there, she did later.
0.5
36.
Remove the plastic sheet protectors that are taped to the back of the counter. Install some type of stainless steel back splash or the other approved thick plastic angle that can be set in place and removed for easy cleaning.....One of the spray arms does not spin freely.
0.5
47.
The shelving that is behind the deli area is too close the the floor. It is about 2" above the floor. Stuff can collect under there and it is impossible to sweep and mop under there. Shelving is required to be high enough to sweep and mop under. 6" for portable shelving and 12" for non movable shelving. Also some of the support brackets are in the way of cleaning.......Also you need a mop holder that will hold a wet mop with the handle up so they can drip dry without mop water running down the handle.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I'll be back Friday March 27th to follow-up on the pot washing machine. Be sure that it is getting hot enough to sanitize the utensils. Follow-Up: 03/27/2009
Clean PVC pipe below hand sink. Also the caulk over the utensil washing sink is moldy. Clean it or cut it out and re-do it. Also it would be good to caulk up hand sink so water does not drip onto floor when employees wash their hands.
0.5
46.
50 foot candles of light required over all work surfaces. It is dim at the utensil washing sink.
0.5
47.
The shelving that is behind the deli area is too close the the floor. It is about 2" above the floor. Stuff can collect under there and it is impossible to sweep and mop under there. Shelving is required to be high enough to sweep and mop under. 6" for portable shelving and 12" for non movable shelving.
THE WASH CYCLE THERMOMETER ON THE BAKERY DISHWASHER (ALSO USED BY THE DELI) WAS NOT WORKING PROPERLY--IT DID NOT MOVE DURING SEVERAL CYCLES. REPAIR IT SO THAT IT WORKS PROPERLY. (ALSO, THE FINAL SANITIZING RINSE DID NOT REACH AT LEAST 160F AT THE RACK--ALTHOUGH THE THERMOMETER REGISTERED AT LEAST 180F ON THE DISHWASHER. CHECK TO ENSURE THIS THERMOMETER IS RECORDING THE FINAL RINSE TEMPERATURE CORRECTLY).
1.5
17.
CLEAN THE SOILED BOTTOM UNDERSIDES OF REFRIGERATOR DOORS AND BACKSIDES OF DOOR HANDLES.......CLEAN THE SOILED BLUE TRAY THAT UTENSILS ARE LAYING ON (FOUND FOOD PARTICLES ON THIS TRAY).
1.0
28.
CLEAN THE SOILED FLOOR AND WALLS AROUND THE MOP SINK/CAN WASH IN THE BACK STORAGE AREA.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (11) THE DISHWASHER WAS NOT SANITIZING PROPERLY WITH HOT WATER. TEMPERATURE SENSITIVE STRIP DID NOT TURN BLACK AFTER 3 CYCLES. ALL UTENSILS AND FOOD CONTACT ITEMS USED IN THE DELI MUST BE WASHED, RINSED, AND SANITIZED (AND THEN AIR DRIED) PROPERLY AT THE 3-COMPARTMENT SINK IN THE BAKERY. THE DISHWASHER MUST NOT BE USED UNTIL THE HOT WATER SANITIZING RINSE IS HOT ENOUGH (TO AT LEAST 160F AT THE DISH RACK).........(21) WHEN ENTERING THE BAKERY AREA TO CHECK THE UTENSIL WASHING AREA, THE AUTOMATIC HAND WASHER WAS UNPLUGGED. THIS HAND WASHER MUST BE PLUGGED IN AND WORKING PROPERLY AT ALL TIMES DURING OPERATION.........2 PTS FOR SERVSAFE.
NO METAL STEMMED FOOD THERMOMETER WAS AVAILABLE DURING INSPECTION. PROVIDE A THERMOMETER ACCURATE TO /- 2 DEGREES F TO CHECK FOOD TEMPERATURES. KEEP COLD POTENTIALLY HAZARDOUS FOODS 45 DEGREES OR BELOW.
1.5
11.
FOUND FOOD RESIDUE ON FOOD SLICERS AND IT APPEARED THAT THE SLICERS HAD NOT BEEN USED YET TODAY (FOOD WORKER STATED SHE HAD NOT USED THE SLICERS YET TODAY). THOROUGHLY CLEAN AND SANITIZE THESE SLICERS.
2.5
17.
CLEAN AND SANITIZE THE SOILED 3-COMPARTMENT SINK USED BY THE DELI (ON BAKERY SIDE).
1.0
28.
CLEAN THE SOILED WALL UNDERNEATH THE HANDSOAP DISPENSER IN WOMEN`S EMPLOYEES` BATHROOM AND THE FLOOR UNDERNEATH (SOAP BUILD-UP)........CLEAN THE SOILED WALL IN THE MEN`S CUSTOMER BATHROOM (BY THE HAND DRYER).
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (15) FOUND CLEAN UTENSILS BEING STORED ON A SOILED BLUE TRAY (BUILD-UP OF FOOD PARTICLES). STORE UTENSILS ON CLEAN SURFACES OR CONTAINERS.......(21)CLEAN THE SOILED HANDWASHING SINK IN DELI AREA--INCLUDING THE METAL LEDGE AT THE FRONT OF THE SINK......2 PTS FOR SERVSAFE
