4-602.11; Core; Observed dark/pink residue on the panel inside the ice machine. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine more frequently Half points deducted due to noted improvements.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs in cafe prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Hot dogs were voluntarily discarded.
1.5
23.
3-501.18; Priority; Hot dogs were maintained beyond 7 days in cafe prep cooler. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC discarded hot dogs.
4-602.11; Core; Observed dark/pink residue on the panel inside the ice machine. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine more frequently.
1.5
28.
7-201.11; Priority; Found several spray bottles of sanitizer and cleaner on prep surfaces, and near food (seasoning) and single-service items (cups). Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, and single-service and single-use articles. CDI - PIC moved all chemicals to proper area.
1.0
40.
2-402.11; Core; One food employee did not wear any hair restraints while prepping food. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, equipment, utensils, and single-service and single-use articles. Wear hair restraints.
0.0
55.
6-501.12; Core; Floors in the walk-in freezer and dry storage area under the shelving need cleaning (paper debris, residue). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
6-301.12; Priority Foundation; There was no paper towels at one of the handwashing sinks. Each handwashing sink shall be provided with individual, disposable towels. CDI - towels refilled.
0.0
23.
3-501.17; Priority Foundation; TCS food was dated for 8 days instead of 7 days. Also butter was marked from 07/21 to 07/28 (past discard day). Potentially hazardous foods shall be dated marked for 7 days, label food for 6 days after you open something (Day 1 counting as the day you open something). CDI - educated PIC, expired butter discarded.
1.5
39.
3-305.11; Core; Observed couple of boxes of food on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move boxes on the shelves.
0.0
45.
4-903.11(A) and (C); Core; Observed boxes of single use cups on the floor in storage area. Cleaned equipment and utensils, and single-service/use articles shall be store in a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move boxes of single service articles above the floor.
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
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends that all food establishments go over their employee health policy with staff and check in on employees health. Follow-Up: 02/05/2021
*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.
*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.
A follow up visit will be conducted on March 24, 2017 for the hand wash sink.
*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. Follow-Up: 03/24/2017
