4-601.11(B) and (C); Core; Shelves throughout facility have food debris and residue.
Shelving near three compartment sink holding clean dishes have greasy residue. Gasket on ice cream cooler has minimal residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Walls near bread and floor under broiler had dust and greasy residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.5
56.
6-202.11; Core; Back light shield hanging from the lights ice machine under this light. Light bulbs shall be shielded, coated or shatter-resistant in areas with exposed food or equipment. Repair or replace light shield.
4-601.11(B) and (C); Core; Inside of reach-in unit where egg mix is stored needs cleaning. Food residue present on the inside surfaces of this unit. Fan covers in the walk-in freezer and cooler are showing dust and black residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt and food residues. Increase cleaning frequency.
0.5
55.
6-501.12; Core; The walk-in freezer floor is soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean freezer 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
4-901.11; Core; Several plastic containers stacked wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Containers moved to rack for proper drying. Full point assessed for repeat violation.
1.0
54.
5-501.114; Core; Drain plugs missing on both the recycling and garbage bins. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Manager contacted waste contractor for installation. No points taken today.
0.0
General Comments
Came to investigate a possible food borne illness. Conducted inspection. Complaint ID# 9359169
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup 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. No points deducted. Information sent to PIC during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Several purple containers stacked while wet in the bottom rack of dish area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved to three compartment sink during inspection.
0.5
48.
4-501.14; Core; Sink basins at three compartment sink soiled with residue buildup. The compartments of sinks, sink basins, drainboards and other equipment and utensils used for washing and rinsing equipment shall be cleaned before use, at least every 24 hours or at a frequency necessary to prevent recontamination of equipment and utensils. Clean the sink basin more frequently.
0.5
49.
4-601.11(B) and (C); Core; Reach-in cooler for shake mix has food debris and shake residue along the bottom of the cooler. The vent in the back right corner heavily soiled with black residue. Containers holding lids on the clean dish rack has minor food debris in the corners of these containers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Other areas much improved in cleaning from previous inspection.
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
*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.
Inspector Info: Sarah Black 919-500-3421 at Sarah.Black@wakegov.com
*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.
**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. Inspection Lead by A. Jacobs
