Observation: Flying insect control device installed over prep table. Move prep table to relocate insect control device.
6-202.13; Core; (B) Insect control devices shall be installed so that:
(1) The devices are not located over a FOOD preparation area; and
(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
40.
Observation: Staff cook not wearing hair restraint during prep. Ensure all staff required to wear hair coverings have full hair covering.
2-402.11; Core; A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
General Comments
Handwashing, proper glove usage demonstrated during inspection. Reconsider plastic sleeve for walk in refrigerator to help retain cold air.
5-205.11; Priority Foundation; Observed food employee rinse out a tea urn in one the handwashing sinks in the kitchen area. Ensure hanwashing sink designated for handwashing only. CDI- Education provided during inspection
1.0
16.
4-501.114; Priority; Observed employee not sanitizing dishes in the three compartment sink after washing/rinsing them. Employee kept dirty dishes in the first sink basin, rinsed in the second, and skipped sanitizing dishes in the third vat. Facility must modify procedure with the three compartment sink such that the last step before storage is to sanitize utensils/dishes with a chemical sanitizing method, and then allow the surfaces to air dry before storage. CDI- Education provided, noted dishes were sanitize during inspection
1.5
28.
7-102.11; Priority Foundation; Noted the labels have smeared off or illegible on some of the working spray bottles of degreasers and sanitizers. 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- Instructed PIC to relabel.
0.0
45.
4-903.11(A) and (C); Core; Observed a stack of sytrofoam plate stored in a upright position above the make line unit. Ensure single service items are stored inverted (if our of original packaging) and in a clean, dry location.
0.0
47.
4-501.11; Core; Noted bulk ice machine was down during time of inspection. According to Person in charge, the ice machine stop working this morning. Person in charge has already placed a work order for noted unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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
**Note technical issues with DHD systems while creating report.
