6-301.14; Core; Several bathroom sinks are missing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Replace missing signs.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a couple TCS foods at the salad bar and all of the melon bowls in a grab & go cooler holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F and moved other foods into the refrigerator or freezer for rapid cooling.
1.5
55.
6-501.12; Core; The floors in several of the bathrooms are dirty. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean bathroom floors.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
7-201.11; Priority; Observed two spray bottles stored next to cans of food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating poisonous/toxic materials in an area not above the mentioned items. CDI - Spray bottles were relocated.
1.0
38.
6-501.111; Core; Observed some flies gathering around some food waste outside of the compactor. The premises shall be maintained free of insects, rodents, and other pests. REHS recommends cleaning exterior to prevent attracting insects.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed a couple metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers were separated for air drying and draining.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; Some of the TCS salads at the salad bar were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved these foods into the walk-in cooler to return to proper temperatures.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
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
4-302.12; Priority Foundation; A food thermometer was missing. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - An extra thermometer was taken from another department and provided to the produce department.
0.5
47.
4-501.11; Core; Swinging doors to walk-in cooler are missing and heat pad on packaging machine is ripped and stained. Equipment shall be maintained in a state of repair and condition. Work order has been placed for door, replace doors and heat pad by next inspection.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods at the salad bar were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at a temperature of 41F or less. CDI - Foods were removed and placed into walk-in cooler for cooling.
1.5
General Comments
No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964.
*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. No PIC signature due COVID-19 precautions.
*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.
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.
