6-301.14; Core; Several of the 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. Add signs to handwashing sinks in bathrooms.
0.0
15.
3-302.11; Priority; Observed raw beef burgers stored above whole cuts of meat in the walk-in cooler. Food shall be protected from cross contamination during storage, preparation, holding, and display by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry. CDI - Meats were rearranged to prevent cross contamination.
1.5
16.
4-602.11; Core; Observed residue buildup on the racks of the cooler for dry aging beef. Food-contact surfaces in equipment that is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI - Clean the racks more frequently.
0.0
45.
4-903.11(A) and (C); Core; Observed residue on some of the single-use meat trays for packaging meat for sale. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI - PIC voluntarily discarded meat trays, ensure meat trays are not exposed to contaminations.
0.5
55.
6-501.12; Core; Observed dirty floors in several bathrooms. 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.
3-203.12; Priority Foundation; Some of the shellstock tags in storage were not stored in chronological order. The identity or the source of shellstock that are sold/served shall be maintained by retrained shellstock tags/labels for 90 calendar days from the date that is records on the tag or label by: Using an approved record keeping system that keeps the tags/labels in chronological order correlated to the date that is recorded on the tag/label. CDI - Shellstock tags reorganized to be in chronological order.
1.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; A couple packages of raw meat were holding above 41F in a grab and go cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC removed foods from the cooler and placed in the walk-in cooler, REHS recommends not over-filling grab and go cooler.
1.5
23.
3-501.18; Priority; Containers of cooked shrimp and crab cakes that had been opened yesterday were not date marked. A refrigerated, ready-to-eat, TCS (time/temp control for safety) foods shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC added correct dates to container in cold-hold case.
1.5
39.
3-305.11; Core; Observed drip of water onto raw meat in the dry aging cabinet. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. CDI - PIC moved meats to prevent further contamination. Do not store meats on that side of the aging cabinet.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-305.11; Core; Observed condensation dripping onto raw meats in the case cooler. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. CDI - Condensation wiped down to prevent drip, clean condensation from case more frequently.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-303.12; Core; Whole, raw fish was stored in direct contact with ice without drainage in the display cooler. Unpackaged food may not be stored in direct contact with undrained ice except for raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Add drain trays or other form or drainage to these containers.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; Water at a bathroom handwashing sink was only reaching 70F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have handwashing sink adjusted to provide warmer water.
0.0
14.
3-203.12; Priority Foundation; Five of the most recent shellstock tags did not have date of the last shallstock sold from the bushel. The date when the last shellstock from the container sold or served shall be recorded on the tag or label. CDI - Spoke with PIC and food employee about date recording procedures and maintaining labeling.
1.0
47.
4-501.11; Core; One of the heating pads on packaging equipment is torn. Equipment shall be maintained in a state of good repair and condition. Repair or replace heating pad on equipment.
0.0
49.
4-602.13; Core; Observed debris buildup in the storage area underneath the display case cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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
3-501.16 (A)(2) and (B); Priority; Observed TCS foods stored in the grab and go coolers maintaining temperatures above 41F. TCS (time/temperature control for safety) food shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F and moved foods into the walk-in cooler. Address issue with the grab and go cooler.
1.5
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
4-501.11; Core; Heating pads for packaging are stained and ripped. Equipment shall be maintained in a state of good repair and condition. Replace ripped heating pads.
0.5
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; Top layers of packaged salmon in grab and go coolers were not at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Raw salmon moved, do not over-stack in these coolers.
1.5
47.
4-501.11; Core; A couple of handles on the display case doors are broken or missing. Equipment shall be maintained in a state of good repair and condition. Replace or repair broken handles.
0.5
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
4-501.114; Priority; When tested, spray bottles with sanitizer were at a concentration less than 100ppm. A chemical sanitizer used in a sanitizing solution in a manual or mechanical warewashing operation shall be used in accordance with the EPA-registered label. CDI - Emptied out spray bottles and replaced with new sanitizer. This solution should have a concentration of 200-400ppm, per label's instructions.
1.5
39.
3-305.11; Core; Observed a few boxes of fish stored on the floor of the freezer. Food shall be protected from contamination by storing the food: in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move boxes onto shelves.
0.0
47.
4-501.11; Core; Broken and missing handles on the clear doors of the display cooler, as well as some minor tears in heating pads. Equipment shall be maintained in a state of good repair and condition. Repair mentioned items.
0.5
49.
4-601.11(B) and (C); Core; Debris buildup in lower storage underneath display cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this area and maintain clean.
0.5
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. Follow-Up: 10/11/2019
*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. Follow-Up: 03/22/2019
*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.
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.
