4-901.11; Core; Observed stacks of serving containers stacked while wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.5
49.
4-602.13; Core; Detail cleaning needed in the handwashing sink basin near the bakery side. Noted residue build-up along the shelving spaces and drain board at the 3-compartment sink. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-501.114; Priority; Chlorine sanitizer in spray bottle measured at 0 PPM on tests strips. Chlorine spray bottles are used to sanitized slicer equipment. Maintain sanitizer between 50-200 PPM. CDI (corrected during inspection). CDI-The chlorine sanitizer was remade to 200 ppm.
1.5
47.
4-501.12; Core; The white cutting boards are 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.
0.0
49.
4-601.11(B) and (C); Core; Observed heavy residue build-up the metal shelving above the three compartment sink. Noted black organic build-up on the underside of the three compartment sink faucet nozzle. Detail cleaning needed for bottom prep shelves and equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase frequency of cleaning.
1.0
53.
6-501.18; Core; Detail cleaning needed in the Men's bathroom. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
54.
5-501.110; Core; Observed a cardboards and excess trash on the ground near outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Place trash into dumpster. Have employees spot check dumpster unit to ensure trash is placed in dumpster unit.
1.0
54.
5-501.113; Core; Noted top lid to the outside dumpster units left opened on the garbage unit. Ensure dumpster lids and sliding doors are kept closed in between use.
0.0
55.
6-501.16; Core; Noted mop head stored on a multi-use container in the mop sink area. Also noted excess boxes of cleaning supplies and produce multi-use pallets being stored in the mop sink basin. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
3-501.16(A)(1) ; Priority; Found a cup of chicken poppers temping at 122-120 F at the hot holding grab n go station. According to the temperature chart/log, this noted items is stored under temperature control. Ensure all TCS items are held at 135 F or above for hot holding. CDI- Noted food item discarded.
1.5
48.
4-501.14; Core; Noted some minimal build-up on the drain board attached the three compartment sink. Discussed cleaning drain board on increase frequency. Especially prior to storing any clean multi-use bowls or serving utensils on noted drain board.
0.0
49.
4-601.11(B) and (C); Core; Observed some film build-up on the interior basin of the handwashing sinks. Noted some black organic build-up on the underside of the three compartment sink faucet handle. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
54.
5-501.113; Core; Noted top lid to the outside dumpster units left opened on the garbage unit. Ensure dumpster lids and sliding doors are kept closed in between use.
0.5
54.
5-501.110; Core; Observed a excess food and a bag trash stored on the ground near outside dumpster unit. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Place trash into dumpster. Have employees spot check dumpster unit to ensure trash is placed in dumpster unit.
5-205.11; Priority Foundation; Upon arrival noted, a bucket stored inside one of the handwashing sink. Ensure handwashing sinks are kept available and accessible at all times. CDI- bucket removed
0.0
10.
6-301.12; Priority Foundation; At start of inspection, paper towels not available at front hand sinks. Appears the batteries were dead on paper towel dispenser. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable paper towels. CDI- Paper towels placed above unit.
1.0
21.
3-501.16(A)(1) ; Priority; Noted general tso wings fluctuate between 133/135 on the hot hold wing bar. Ensure TCS items held at 135 F or above for hot holding. CDI- items reheated. PIC adjusted temperature on hot hold wing bar.
0.0
23.
3-501.17; Priority Foundation; Upon arrival, found a tray of turkey sandwiches and roast beef hoagies missing date marking labels. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Food employee date marked noted items.
1.5
28.
7-204.11 ; Priority; Working spray bottle of Quat sanitizer less than 200 ppm. Sanitizing solution using Quat Ammonium must be maintained between between 200 and 400 ppm.
1.0
45.
4-903.11(A) and (C); Core; Noted multiple single service containers stored on the floor in the mop sink area. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. The trays were moved to another clean location.
0.5
54.
5-501.113; Core; Noted outside dumpster lid left opened during time of inspection. Ensure dumpster lid kept closed in between use.
4-601.11 (A); Priority Foundation; many metal racks stored clean over the 3 comp sink had residual grease and debris on them. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. P
All of these racks were washed, rinsed and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; the pans over the ware wash sink were stacked together wet. Clean equipment and utensils shall be stored in such a way that air drying occur. The pans were placed in such a way that air drying can occur.
0.5
45.
4-903.11(A) and (C); Core; plastic lids were stored on a shelf where debris was prevalent. Keep single lids in a clean dry place. The shelves were cleaned.
0.5
49.
4-602.13; Core; observed debris on and around the wrapping machine, debris in the tracks on the meat cases. Non food contact surfaces shall be cleaned often enough to keep clean. Clean this area.
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; Facility does not have written diarrheal and vomiting events clean up procedures. Provide written procedures for vomiting and diarrheal clean
up events. Written procedures were emailed to the manager.
0.0
54.
5-501.113; Core; Garbage dumpster lids are open. Trash receptacles shall be covered with tight fitting lids.
0.5
54.
5-501.115; Core; Bags of trash on the dumpster pad. 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.
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
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.
repair the eye wash station drain that is leaking on the floor.
*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. Follow-Up: 07/27/2018
The quat sanitizer solution in the 3 compartment sink was only 60F during inspection, it did not appear to be in active use but quat sanitizer solution is to be maintained at 75F or greater. The solution was dumped during inspection. It is recommended to wait to make sanitizer until the solution is needed for use and it should be discarded once dishes are finished; it is not necessary to have dish washing solutions in the sink ready for use at all times.
*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.
Stem thermometers were observed 20F out of calibration; calibrate stem thermometers and often as necessary to be sure they read accurately. Both were calibrated during inspection.
0.5
44.
Dumpster lid damaged; contact contracter to replace. Plug hole in dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Chickens are being cooled in closed containers. When the chickens are placed into the walk-in cooler for cooling, remove the lids. The lids can be placed back on the containers once the chickens have reached 45 F.
1.0
28.
Flies present.
1.0
49.
Documentation of approved training - 2 point credit awarded.
The bottle of sanitizer at the slicer was labeled "chlorinated cleaner" and contained an extremely strong quat solution ( test paper turned blue instantly ). The sanitizer in the sink basin was at the proper concentration. Fill bottles from the sink.
1.5
34.
The air drying rack above the sink neeeds cleaning.
0.5
36.
The hot water handle of the faucet that the blue floor cleaning hose is connected to has a leak. Repair the leak.
0.0
43.
The hand sink at the entrance to the kitchen did not have paper towels.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Observed worker wash dishes and attempt to start food preparation without washing her hands. Always wash hands prior to handling food if you have handled dirty dishes or contaminated your hands in any other manner.
2.0
11.
Several bread sheet pans had bread pieces stuck to sides of pans. Baking pans do not have to be washed daily, however ones with bulky food debris need to be scraped prior to using again.
0.0
14.
Rotisserie chicken found in display cooler from previous night cook was still 54F. Chicken appears to have been covered and placed in display case hot and has still not reached required 45F. Chicken was pulled and voluntarily disposed of in trash.
2.0
23.
Rotisserie chicken was covered during cooling process and 12 hours later had not reached 45F. Hot foods shall be left uncovered during cooling process to aid cooling within acceptable 6 hour period.
1.0
25.
Both metal stem thermometers used to check deli temperatures were over 2 degrees off accuracy. Calibrated during inspection.
0.5
26.
Label dry goods such as white powders that can be mistaken for other items.
0.0
28.
Large amount of flies observed in deli.
2.0
40.
Top of half walls, hood corners, hanging storage area corners, and wall corners are areas that have a build-up of fly waste. Clean these areas especially. Observed fly waste on display food containers and wine bottles. This shows an extreme overrun of flies in a short period or an extended period of time with some flies and no cleaning. Plastic rolling rack cover had orange fly trap material stick to interior. Cover was removed from rack and shall be cleaned or discarded before using again.
1.0
44.
Replace damaged trash dumpster.
0.0
46.
Ceiling light in walk-in cooler has water inside shield. Have repaired.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The knives & knife rack are in the splash zone of the hand sink. Install a splash guard or thetre must be an 18 inch seperation.
0.5
40.
Clean the utensil storage shelves that are above the three comprtment sink.
0.5
47.
Provide a mop holder in the deli mop room that will hold a wet mop with the handles up so they can drip dry without mop water running down the handles. Also hang up the brooms and other cleaning tools. All the old deli case shelving needs to be up off the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The Rotis Chicken on the bottom shelf on the far left side of the self service hot display case were 120 degrees. Hold the hot chicken hot at 135 degrees or hotter. There is an area on the bottom left side of the shelf that is not holding tempature. (That chicken was discarded.)
2.0
23.
There were several domed containers of chicken cooling in the walk-in refrigerator. Be sure to follow your procedure for rapid cooling. The dome lids need to be removed so the chicken will cool quicker. (The lids were removed.)
1.0
28.
There are many flies in the deli today. All the bread has flies on it.
1.0
36.
The vacuum breaker on the faucet where the hose is located, leaks.
0.5
40.
There is a little place on the back side of the slide on the meat slicer that needed cleaning. (It was cleaned.)
0.5
43.
Several hand sinks need paper towels.
1.0
45.
There is black mold growing on the floor an wall where the hose faucet is leaking.
0.5
47.
Provide a mop holder in the deli mop room that will hold a wet mop with the ha ndles up so they can drip dry without mop water running down the handles. Also hang up the brooms and other cleaning tools.
0.5
49.
No documentation of approved training - no credit awarded.
The wing dings in the self service hot display case were 93-105 degrees. Hold the hot chicken hot at 135 degrees or hotter. The boxes had times of 1:00, 1:15 and 1:30 pm. It was pulled at 2:30 set on the back table and after 30 minutes put into the walk-in refrigerator. After 30 minutes it was at 73 degrees...
2.0
21.
The hot water in the deli is only 117 degrees. The hot water is required to be 130 degrees or hotter. If the chicken does not maintain temperature of 135 degrees it needs to be discarded after two hours and not cooled for the cold case.
1.5
23.
I think the chicken is going to cool from 135 to 70 within 2 hours and from 70 to 45 within 4 more hours. I think your procedure could be better. The chicken needs to be held hot and then check temperatures when it is removed. It should still be 135 degrees or hotter. Then the idea is to cool it down quickly and monitor the process so that food is not out of temperature to long. Also the chicken needs to be spread out on the sheet pan more and not so deep.
1.0
35.
There is a box of chicken barn containers on the floor. Store containers on a shelf or rack at least 6 inches above the floor.
0.5
36.
The vacuum breaker on the faucet where the hose is located, leaks. Also the faucet is hard to turn off and I think the washers in the spindle assemblies need to be replaced.
0.5
43.
One hand sink needs paper towels.
1.0
45.
Install a proper wall receptacle for the wires from the computerized scale. Clean under sinks. Remove old sticky traps.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I am going to follow up on hot holding and cooling the fried chicken on Tuesday April 14. Be sure to be familiar with the proper procedures. Follow-Up: 04/14/2009
The meat slicer needed cleaning and so did the food prep sink. (Both were cleaned.)
1.5
28.
There are a lot of flies in the deli today. (All bug lights have sticky paper and there are other sticky tubes hanging up.)
1.0
33.
Install a splash guard on the left side of the hand sink where the knives are stored.
0.5
36.
Fix or remove the damaged drawers that do not work on the stainless steel table with the scale on it. Also the table is not level and wobbles around. The vacuum breaker on the faucet where the hose is located, leaks.
0.5
43.
Two of the paper towel dispensers are empty and the other does not work.
1.0
49.
No documentation of approved training - no credit awarded.
*2.5 POINTS* ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 135F OR ABOVE. OBSERVED ROTISSERIE CHICKEN STORED INSIDE DISPLAY CASE REFRIGERATOR AT 125F-DISPOSED OF VOLUNTARILY.
2.5
11.
*2.5 POINTS* PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED OLD FOOD DEBRIS ON SLICERS AND UTENSILS INCLUDING KNIVES AND TONGS. GREASY RESIDUE ON NUMEROUS ITEMS INCLUDING MEAT THERMOMETER.
2.5
15.
*1.5 POINTS* PROPERLY STORE CLEAN UTENSILS AND EQUIPMENT TO PREVENT CONTAMINATION- CLEAN KNIFE HOLDER, DRAWERS OF TABLE NEAR FRYERS, AND SHELF ABOVE THE 3 COMPARTMENT SINK-GREASY; CLEAN INSIDE OF THE 3 COMPARTMENT SINK-GREASY RESIDUE ON THE INSIDE OF THE SINK; CLEAN THE DRYING RACKS ON CLEAN DRAINBOARD SIDE OF THE 3 COMPARTMENT SINK-GREASY
1.5
16.
*NO POINTS* DON`T STORE OPEN SINGLE SERVICE CONTAINERS NEAR THE FLY LIGHT TO PREVENT CONTAMINATION OF THE CONTAINERS.
0.0
17.
*1 POINT* OBSERVED OLD FOOD DEBRIS ON THE HOUSING OF THE SLICERS, FOOD DEBRIS ON SHELVES IN THE WALK IN COOLER, DUST ON FLOOR FAN AND IN CEILING VENTS.
1.0
21.
*1 POINT* RECAULK BEHIND THE MEN`S RESTROOM SINK AND CLEAN IT-DIRTY; CLEAN BEHIND THE TOILETS IN BOTH RESTROOMS.
1.0
28.
*0.5 POINTS* CLEAN WALLS IN DELI ESPECIALLY UNDER THE VEGETABLE AND CHICKEN PREPARATION SINKS; CLEAN UNDER THE RACK BEHIND THE 3 COMPARTMENT SINK WHERE SINGLE SERVICE CONTAINERS ARE BEING STORED.
METAL STEM THERMOMETER IS READING 52F IN ICE WATER. CALIBRATE TO 32F IN ICE WATER.
1.5
15.
CLEAN CUTTING BOARD STORED ON THE FAUCETS OF THE VEGETABLE PREP SINK. STORE CUTTING BOARDS ON A CLEAN DRY SURFACE. DIRTY COFFEE CONTAINERS STORED ON THE CLEAN DRAIN BOARD ATTATCHED TO THE VEGETABLE PREP SINK. STORE DIRTY COFFEE CONTAINERS ON THE DIRTY SIDE OF THE DRAIN BOARD OF THE 3 COMPARTMENT SINK.
1.5
16.
SINGLE SERVICE CONTAINERS STORED ON THE DRAINBOARD OF THE CHICKEN SINK. STORE ALL SINGLE SERVICE CONTAINERS OFF THE DRAINBOARD ON THE SHELVING TO PREVENT CONTAMINATION FROM THE CHICKEN.
1.0
21.
MEN`S RESTROOM HANDSINKS ARE DIRTY AND THE MEN`S DIAPER CHANGING TABLE IS DIRTY. CLEAN THESE MORE FREQUENTLY.
1.0
General Comments
2PTS SS 29. REPLACE BLOWN LIGHTS IN THE DELI ISLAND.
