4-602.11; Priority Foundation; Observed an accumulation of black organic build-up along the interior surface of the soda gun nozzles. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
40.
2-402.11; Core; Observed food employee with long beard prepping food on the make line. 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.
0.5
47.
4-101.11; Priority Foundation; Found a few wooden bowls (some chipped and damaged) on the edges stored for use on the utensil rack. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; CDI- noted bowls discarded.
Observation: Gallon containers of opened milk are not being date marked when opened in walk in and front service refrigerator.
3-501.17; (B) Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and
(2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf
CDI: PIC placed date marks on products during inspection.
0.0
40.
Observation: Staffing on the cook line not wearing effective hair restraints/beard restraint. 2-402.11; Core; 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.
0.5
41.
Observation: In use wiping cloths not stored in a sanitizer between uses.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
0.0
42.
Observation: Avocados still had affixed labels and had not been washed prior to prepping for consumption. Ensure that all fruits and vegetables are washed and labels removed before prepping for consumption.
3-302.15; Core; A) Except as specified in par. (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.0
43.
Observation: In use knife being stored between prep refrigerator and table between use where unclean.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED
CDI: PIC removed knife from unclean area/service.
0.5
44.
Observation: Dishware and equipment containers being stored wet.
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
CDI: PIC separated dishware and equipment for air drying.
1.0
55.
Observation: Mops are not being hung up to air dry.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
6-301.14; Core; Noted handwashing signs missing for the hand washing sinks throughout the prep area and restrooms. 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. CDI- EHS provided signs.
0.0
15.
3-302.11; Priority Foundation; Found a pan of raw bacon slices stored above pans of blanched seasoned potatoes in the walk-in cooler. Also observed packs of ready-to eat country bacon stored with packs of raw hamburger in the rear prep sink. Ensure raw animal protein items are stored seperate and below ready-to-eat food items. CDI- Items rearranged during inspection.
1.5
33.
3-501.15; Priority Foundation; Observed tightly covered containers of seasoned blanched potatoes cooling in the walk-in cooler. Noted potatoes temping between 60-61 F in the walk-in unit. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered and placed in reach in.
0.5
35.
3-501.13 ; Priority Foundation; Observed packs of raw hamburger patties and packs of country gravy thawing in a container of standing water at the prep sink. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing.
0.0
44.
4-901.11; Core; Observed stacks of serving containers stacked while still wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS cross stack containers allow for adequate air drying prior to stacking together.
0.0
47.
4-501.11; Core;The condensor line the walk in cooler and walk in freezer are leaking. Noted excess ice build-up around the condensor line in the walk in freezer unit. According to PIC a work order has already been placed for both units. Equipment shall be maintained in a good state of repair and condition.- Please repair the items listed.
0.5
55.
6-501.12; Core; Observed some grime and residue build-up on the hard-to-reach floor spaces underneath the cook line unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-305.11; Core; Observed food being stored in the walk in freezer with ice/frost all over them from the dripping condenser.- Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.- Please do not store food under fan if it is dripping.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed dishes at the expo that have food splash on them.- Clean equipment and utensils shall be stored covered or inverted and where they are not exposed to splash, dust, or other contaminants.- CDI, items were inverted. The top dish is not used and is acting as a cover for the items below. EHS agrees keeping them inverted should be enough protection along with the cover plate.
0.5
45.
4-903.12; Core; Observed multiple single service items such as Styrofoam cups and lids, being stored underneath of the hand sink piping.- Single service items may not be stored under sewer lines that are not shielded to intercept potential drips.- CDI, all items were moved to a new location.
0.5
47.
4-501.11; Core; The freezer has a lot of ice buildup around the fan and is dripping puddles into the floor and on food.- Equipment shall be maintained in a good state of repair and condition.- Please repair the items listed.
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
