3-501.16 (A)(2) and (B); Priority; TCS foods in the top layers in grab-go islands holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler. Have island units serviced to reduce overall temperature, and improve cooling airflow to upper layers of product. [REPEAT]
3.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0-100ppm quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Manually adjust the sanitizer as needed until the dispenser can be adjusted, using sanitizer test kit to verify correct sanitizer concentration is reached. [REPEAT]
1.0
55.
6-501.12; Core; Ceiling vents and surrounding ceiling observed with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
5-205.11; Priority Foundation; Access to handwashing sink blocked with large Ecolab machine. In meat prep room, open employee beverage stored in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- machine moved out of the way and beverage removed during inspection.
1.0
10.
6-301.14; Core; Staff restroom at back lacking a handwashing sign. 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- Handwashing signs provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Fish cold-holding above 41F in the large grab-go island cooler as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Fish moved to walk-in cooler for improved cold-holding until island unit can be serviced.
1.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets and also at the 3-comp sink dispenser, measured at 0-100ppm quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Manually adjust the sanitizer as needed until the dispenser can be adjusted, using sanitizer test kit to verify correct sanitizer concentration is reached.
0.5
45.
4-903.11(A) and (C); Core; In the meat prep room, stack of Unwrapped single-service trays on open rack observed with blood down the side of the trays and on the rack. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Trays with splash contamination voluntarily discarded by PIC during inspection.
0.5
49.
4-601.11(B) and (C); Core; Blood residue observed on the single-service storage rack shelf and on unwrapped single-service items. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency of the storage rack.
0.0
54.
5-501.16; Core; Handwashing sink lacking trash can. (The large food prep trash cans have moved away.) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add office-size trash can at each handwashing sink.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
3-304.14; Core; Observed chemical concentration of sanitizer buckets to be low at 150ppm | Wiping cloths shall be stored between uses in a chemical sanitizer solution at the correct concentration | CDI: Sanitizer buckets were replaced with correct concentration. Quat sanitizer must be between 200-400ppm.
0.5
45.
4-903.11(A) and (C); Core; Observed food residue on a few single service trays used to package meat | Single-service/single-use articles shall be stored where they are not exposed to splash, dust or other contamination | PIC to make sure that single-use trays are kept clean and not exposed to potential contamination
0.0
General Comments
Inspection lead by Peri Sellew.
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
