7-201.11; Priority; Can of monitor cleaner stored in kitchen on shelf near make line. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single service articles. Removed at time of inspection.
4-903.11(A) and (C); Core; Case styrofoam cups on floor in back room. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
3-603.11; Priority Foundation; Reminder (asterisk) is on multiple items that do not require it, such as chicken and grilled cheese. Chicken is never served to order/undercooked and cheese is a ready to eat food that does not require cooking. Only use asterisk to denote cooked to order foods such as sunny/over easy eggs and hamburgers. Reprinted menus without asterisks. All food items (eggs/burgers) that do require asterisks were properly marked. No points taken.
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4-601.11(B) and (C); Core; Cleaning needed for sticky shelf with spices. Non-food contact surfaces shall be clean to sight and touch.
2-501.11; Priority Foundation; this facility is not sure if they have a vomitus/diarrheal event procedure. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf For the next inspection have written procedures for this
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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 NO PIC Signature due to covid pandemic This manager is a fantastic and knowledgeable PIC!!
*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* 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. EHS will be back September 20, 2018 to verify test strips. Follow-Up: 09/28/2018
