2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring that TCS foods are holding at 41F or below. The PIC shall be responsible for ensuring that TCS foods are holding at safe temperatures through monitoring of foods. CDI-Explained the role and duties of the PIC to PIC. Provided temperature log template to PIC via email to aid in monitoring temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the top parts of the make line/ prep units were holding above 41F. TCS (Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Foods above 41F were voluntarily discarded. A time stamp was added to the replacement foods, which will be discarded within 4 hours of being placed into the prep unit top. This unit will be serviced. Discussed use of food-safe bags to place ice in top of unit with PIC, but there were none available at this time. EC will return in a few days to ensure that food is holding at a safe temperature.
3-501.16 (A)(2) and (B); Priority; Make line top is not holding foods at 41F or below. TCS (Temperature/time control for safety) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded as they have been stored in this unit overnight. Manager will have unit serviced. Foods in unit will be checked every 4 hours and discarded if they are above 41F. Please contact EC at (919) 210-5228 when unit has been serviced.
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
4-602.11; Priority; Both meat slicers had food residues on them, and had not been cleaned within the last 4 hours. Food contact surfaces of equipment in use shall be washed, rinsed, and sanitized at least once each 4 hour period. CDI-Slicers were cleaned.
1.5
16.
4-501.114; Priority; The dispenser at the 3-comp sink had no measurable quat sanitizer. Quaternary ammonium (quat) sanitizer concentration shall be 200-400ppm. CDI-Facility has sanitizer spray bottles that will be used to sanitize surfaces and utensils until Ecolab can service the dispenser at the 3-comp sink.
0.0
47.
4-501.11; Core; The shelves in the small reach in cooler are rusted. The prep cooler has standing water in the bottom shelf from the dripping compressor. Equipment shall be maintained in good repair. Repair these items.
0.5
49.
4-602.13; Core; Interior of unused drawers under slicer, the interior of the freezer at the grill line, and to-go item organizer had some food residues. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
0.5
55.
6-501.11; Core; Several light fixtures throughout the kitchen have water in them. Several ceiling tiles are bulging and water damaged. The wall behind the 3-compartment sink is missing tiles and damaged. Physical facilities shall be maintained in good repair. Repair the light fixtures, ceiling tiles, and wall.
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; Some food items in the prep cooler were holding above 41F (See above chart). TCS foods shall be cold held at 41F or lower. CDI-Cheese was voluntarily discarded. Corned beef and chicken were moved to the walk in to be chilled.
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
*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. Inspection made with inspector Melonee McCrimmon.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
