2-301.15; Priority Foundation; Observed a food employee rinsing their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food prep or warewashing, or in a service sink. CDI - Spoke with manager to correct employee behavior.
0.0
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.
5-202.12; Core; The handwashing sink could only provide water at a temperature of 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 sink adjusted to provide warmer water.
1.0
47.
4-501.11; Core; A gasket of one of the coolers is ripped and not fully attached. Equipment components such as doors, seals, hinges, etc. shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace broken gaskets.
0.0
55.
6-501.12; Core; Observed cleaning needed on the floors and countertops. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.0
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.
5-202.12; Core; The handwashing sink water was unable to reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have sink adjusted to provide warmer water.
0.0
16.
4-501.114; Priority; When tested during the inspection, the concentration of the quat sanitizing liquid was 100ppm. A chemical sanitizer used in a sanitizing solution for manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium compound shall have a concentration of a minimum of 200ppm not to exceed 400ppm. CDI - Sanitizing liquid drained and refilled with sanitizing liquid of adequate concentrations. Test sanitizing liquid frequently.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-302.14; Priority Foundation; Sanitizer test strips showed signs of water damage and were not effective in measuring the sanitizing liquid concentration. A test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided. CDI - New test strips provided by PIC. If test strips get wet, discard and replace.
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
4-501.11; Core; Barista cooler has a ripped gasket. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with the manufacturer's specifications. Replace ripped gasket.
0.0
General Comments
No PIC signature due do 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
7-201.11; Priority; Spray bottle of disinfectant stored with single-use drink cups. Poisonous/toxic materials shall be stored so that they cannot contaminate food, equipment, utensils, single-use/single-service articles by spacing or partitioning or by location. CDI - Moved spray bottle of chemicals to a better location.
1.0
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.
-No violations observed at the time of inspection. *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.
-No violations observed at the time of inspection. -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.
