6-301.11; Priority Foundation; Observed no soap in dispenser at front handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Observed several clean food containers with stickers and sticker residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved three compartment sink to be cleaned of stickers/residues.
1.5
16.
4-501.114; Priority; Observed chlorine concentration at dish machine below 50ppm. Chlorine sanitizer bottle was empty. Chlorine concentration shall be 50-200ppm. CDI-Replaced sanitizer bottle and priming sanitizer to appropriate concentration.
0.0
23.
3-501.17; Priority Foundation; Observed package of deli ham and chicken open previous day but not date marked. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking foods above.
1.5
28.
7-201.11; Priority; Observed bottle of bleach stored above food on dry storage shelf. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single service and single use articles. CDI-Bleach was moved to chemical storage shelf.
0.0
28.
7-102.11; Priority Foundation; Observed three chemical spray bottles hanging on shelf not labeled. 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. CDI-Unknown chemical bottle was discarded and two known were labeled during inspection.
4-601.11 (A); Priority Foundation; Observed several clean food containers with stickers and sticker residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved three compartment sink to be cleaned of stickers/residues.
1.5
16.
4-602.11; Core; Observed slimy residue around the ice chute of soda machine. In enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice maker.
0.0
55.
6-501.12; Core; Observed soiled floor drains and floor in walk-in freezer. Physical facilities shall be maintained clean. Increase clean frequency in these areas.
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 did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted new rule (Adoption of 2017 Food Code) and written clean up plan emailed to manager on duty at the end of inspection.
0.0
10.
5-205.11; Priority Foundation; Observed spatula and dough cutter stored inside handwashing sink near makeline. A handwashing sink may not be used for purposes other than handwashing. CDI-Items were moved during inspection.
1.0
16.
4-602.11; Core; Observed slimy residue on ice maker of soda machine. In enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice maker.
0.0
16.
4-501.114; Priority; Chlorine sanitizer concentration in dish machine was less than 50 ppm. The approved concentration for chlorine sanitizer shall be 50-200 ppm. CDI-by replacing chlorine sanitizer bulk container and priming dish machine.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a few clear food containers with sicker residue stored as clean. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were removed to be cleaned of stickers/residues.
0.0
23.
3-501.17; Priority Foundation; Observed open packs of salami and chicken with no dates. Manager was not sure when they were opened when asked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI-Manager voluntarily discarded items.
1.5
41.
3-304.14; Core; Observed a few wet wiping cloths stored on push cart in kitchen and Quaternary Ammonium (QA) sanitizer in sanitizer bucket with concentration below 200ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a QA sanitizer solution at a concentration 200-400ppm. CDI-New batch of sanitizer was placed in bucket.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several clean clear containers stacked while wet. Clean utensils and equipment shall be stored in a self draining position that allows air drying. Try Cross stacking containers to air dry.
0.5
55.
6-501.12; Core; Observed soiled floor drains and floor in walk-in freezer. Physical facilities shall be maintained clean. Increase clean frequency in these areas.
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
***Verification Required: Send EHS pic of Chlorine test strips and food thermometer by Friday October 1st, 2021 to verify establishment has obtained these items.***
No recipient signature due to COVID-19 precaution.
Inspector:Nikia Lawrence Email:Nikia.Lawrence@wakegov.com Phone:984-233-0358 Follow-Up: 10/02/2021
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Remove Oster food processor from establishment since it is labeled "For Household Use Only". Also, table mounted can opener does not appear to meet ANSI/NSF certification. Provide documentation that shows this opener is ANSI/NSF certified...Black plastic pegboard mounted on back kitchen wall is not easy to clean (has small holes and cannot easily clean wall behind it)...*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...Verification required for Item #46 on this report. By September 11, 2020, send photo of QA test strips obtained to Lucy.Schrum@wakegov.com or text to 919-868-2565...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions. Follow-Up: 09/11/2020
