3-501.17; Priority Foundation; Opened turkey and ham that is being held cold for more than 24 hours is not date marked. Date mark opened or prepared TCS food that is being held cold at 41F or below for up to 7 days then discard. The ham and turkey was date marked once REHS spoke to PIC.
2-102.12 (A); Core; Core; No Certified Food Protection Manager (CFPM) in the deli department and the store manager is not certified. The person in charge hall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
1.0
23.
3-501.17; Priority Foundation; Opened ham and queso that is being held cold for more than 24 hours is not date marked. Date TCS food that is held for more than 24 hours for up to 7 days when being held cold at 41F or below. The above ham and queso was date marked once REHS spoke to PIC.
2-102.12 (A); Core;e; No Certified Food Protection Manager (CFPM) in the Deli department, and store manager not certified. The person in charge hall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
10.
6-301.14; Core; No employee must wash hands sign in the restrooms. 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. REHS emailed a hand wash sign to the PIC.
0.0
16.
4-501.114; Priority; No sanitizer in a spray bottle or wiping cloth bucket. Provide sanitizer mixed to the manufacturer's specified concentration. Chlorine sanitizer was mixed to 100ppm of chlorine once REHS spoke to PIC.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) in the Deli department, and store manager not certified. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have more staff with managerial control certified to provide better coverage. Have a CFPM in each department, or at least a store manager with CFPM that has managerial control over each department. [REPEAT]
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC via email. [REPEAT]
0.5
23.
3-501.17; Priority Foundation; Several chubs of meat opened on previous days lacking datemarking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. Add datemarking when an opened pre-cooked meat will be held over to the next day. Have date-marking stickers available in the Deli department for adding these dates when needed. [REPEAT]
1.5
55.
6-501.11; Core; In staff restrooms, caulking around handwashing sinks is cracked and soiled. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk around the handwashing sinks so smooth and cleanable.
0.5
55.
6-501.12; Core; Mens restroom walls with residue accumulation. Caulk around handwashing sinks in restrooms is soiled and cracked. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.0
56.
6-403.11; Core; Employee food & beverage stored loose and unlabeled in deli case. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep stored employee food and beverages in SEPARATE, DESIGNATED space. Recommend setting up a bin in the deli case labeled -Employee Use Only- for employees to store their food and beverages in.
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.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) in the Deli department, and no store managers certified. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have more staff with managerial control certified to provide better coverage. You need a CFPM in each department, or at least a store manager with CFPM that has managerial control over each department.
1.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy in Deli or in common-use employee area. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
23.
3-501.17; Priority Foundation; Chubs of meat opened yesterday lacking datemarking. . Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection. Add datemarking when an opened pre-cooked meat will be held over to the next day. Have date-marking stickers available in the Deli department for adding these dates when needed.
1.5
40.
2-402.11; Core; Food employee not wearing hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers wear hat or hair net when working with food.
0.0
53.
5-501.17; Core; Ladies restroom lacking covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles (covered trash cans) for each stall in the ladies restroom.
0.5
54.
5-501.16; Core; Deli handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. CDI- Trash can added during inspection.
0.0
55.
6-501.114; Core; Observed in the Deli department, a Ninja blender labelled -Household Use Only-, and a small Adcraft fryer without any ventilation hood in place [REPEAT]. PIC stated the Ninja and fryer are no longer in use, and the NuBlend is broken as well. One bag of trash observed outside on the ground by the compactor, likely from the general public. Maintain facility free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Properly dispose of the bag of trash. Remove the Ninja blender, Adcraft fryer, and NuBlend from the premises.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. Your deli permit states -Ready to Eat Meats Only-. Contact the Wake County Environmental Services/ Planning & Permitting section before adding any equipment. Lighting brightness in the ladies restroom a little low. Recommend increasing lighting in the ladies restroom at the handwashing sinks.
It appears that a small fryer has been added to the deli. Normally when a kitchen has a fryer, a hood system is required. If you have added the fryer without getting approval, it must be removed.
*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. Backflow preventer at mop sink has been removed and plugged. Hose is hung above flood rim of mop sink, however add a backflow preventer as discussed. This inspection was performed by Margaret A. Gunter
*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.
Observed employee wearing gloves while cleaning, she then continued on to washing knives without removing or changing her gloves. Gloves may be worn while cleaning, but should be removed after cleaning. Gloves should be changed each time employees change tasks, hands should be washed with soap and water between glove changes as well.
0.0
11.
During inspection, there was no food contact surface sanitizer available, the spray bottle labeled as sanitizer was too weak according to test strips. Proper concentration of chlorine based sanitizer is 50-200ppm. Observed employee wash and rinse knives used for cutting meats and cheeses, but she did not sanitize the knives after washing and rinsing them; all utensils used for food contact must be washed, rinsed, and sanitized.
1.5
19.
Found a spray bottle labeled as glass cleaner that contained a clear, lemon scented liquid, there was another bottle with the exact same labeled that contained blue liquid; also found a spray bottle labeled as Windex that contained straight bleach. Observed employee spraying and wiping down a table with glass cleaner while deli papers and gloves used for food handling were still on the table; do not use chemicals around food contact surfaces or other items used for food contact, this could result in chemical contamination of food. When cleaning, be sure that chemicals used are safe for used around food or food contact surfaces or move items that could become contaminated.
1.5
33.
When the slicer is in constant use throughout the day, it should be broken down at least every 4 hours and thoroughly cleaned and sanitized.
0.0
38.
Test strips for checking sanitizer could not be located during inspection, test strips to check sanitizer should be available and used each time sanitizer is mixed to insure that it is at the proper concentration.
0.0
40.
A small area on the bottom of the slicer deck has some build up, detail cleaning is needed, be sure to clean this area thoroughly each time the slicer is cleaned.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
A small area has been added on to the deli, the new area is intended to be used for sandwich prep. Currently it is not being used. Plan Review was not contacted about the addition to the deli. Spoke the Rob Richardson during inspection because of his history with this facility, he was not aware of any changes being made. Until the new area has been fully approved by Plan Review it may not be used.
In the 3 compartment sink, properly mixed sanitizer was being held in the middle (rinse) basin. The flow at the 3 compartment sink should be clean to dirty, in this facility, the most practical flow is left to right, starting with washing on the left and sanitizing and air drying on the right, rinsing should be in the center basin. Flow was corrected and new sanitizer was mixed in the sanitizing basin. The sanitizer in the spray bottle was not registering any chlorine during inspection, proper concentration for chlorine sanitizer is 50-200 ppm. Fresh sanitizer was mixed.
1.5
19.
A bottle of dish detergent was sitting in the sanitize basin of the 3 compartment sink. Dish soaps and other chemicals should not be stored in, next to, or above the clean basin of the sink or drainboard or any other clean dishes, food, or food prep areas.
0.0
36.
The wire shelves in the deli case are worn and rusty, replace wire shelves.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Repairs and improvements are being made in the mop room/chemical storage area at the back of the facility. New flooring is being put down, FRP is being replaced, walls are being painted, and lockers for employee personal item storage are being added. Please call inspector when renovations are complete and/or if there are any questions or concerns during the renovation process.
No approved sanitizer available at start of inspection, only glass cleaner and a bottle of splashless bleach mixed with water. Properly concentration for chlorine based sanitizer is 50-200ppm. During hours of operation sanitizer must be readily available either in the 3 compartment sink or in a spray bottle. Sanitizer was mixed during inspection. Splashless bleach is not an EPA registered sanitizer and should not be used for food contact surfaces. Properly mixed chlorine bleach and water solution was mixed, employee was instructed how to mix sanitizer properly. Make sure to use test strips to check sanitizer after mixing to insure that it is at the proper concentration.
3.0
36.
The wire shelves in the deli case are worn and rusty, replace wire shelves.
0.0
40.
Cleaning is needed under the cutting board, make sure to remove and clean cutting board at end of days use or as needed when dirty. Clean out the bottom inside and tracks of the deli case.
0.5
45.
Repair the floor in the mop and chemical storage room, the floor is uneven and not easily cleanable.
0.0
47.
Remove the storage from the floor in the mop room. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
No approved sanitizer available at start of inspection, only glass cleaner and a bottle of straight bleach. Properly concentration for chlorine based sanitizer is 50-200ppm. Manager stated that bleach and water is used for sanitizing in deli. During hours of operation sanitizer must be readily available either in the 3 compartment sink or in a spray bottle. Sanitizer was mixed during inspection. Also at 3 compartment sink, sink basins were labeled improperly, sink basins should be labeled with wash, rinse, and sanitized, in that order, the sanitize label was in the middle sink during inspection. This was discussed with manager during inspection.
3.0
33.
Spoke with manager and deli employee about the frequency of cleaning for the deli slicer. Manager stated that the slicer is cleaned at the end of each day. If the slicer is used throughout the day, it must be broken down and thoroughly cleaned and sanitized at least every 4 hours.
0.0
36.
The back of the slicer guard has peeling caulking, remove caulking and recaulk or replace guard. The faucet is loose on the handsink, resecure faucet.
0.5
38.
There were no test strips available in the deli during the inspection. Provide test strips for checking sanitizer and be sure to use them each time a new batch of sanitizer is mixed.
0.5
45.
At the base of the coving, where it meets the floor, there is a small gap, this area needs to be properly resealed.
0.0
46.
Replace blown bulbs above the prep table.
0.0
49.
No documentation of approved training - no credit awarded.
No sanitizer available at start of inspection. Manager stated that bleach and water is used for sanitizing in deli. During hours of operation sanitizer must be readily available either in the 3 compartment sink or in a spray bottle. Sanitizer was mixed during inspection.
1.5
30.
Several used cloths were hanging on the dividers of the 3 compartment sink, when rags become dirty/soiled they should be placed in dirty rag container or discarded.
0.0
32.
Employee personal items were sitting on the 3 compartment sink, do not store personal items on 3 compartment sink or anywhere else utensils or foods are cleaned or prepared.
0.0
36.
Remove tape from the door of the make line cooler.
0.0
38.
There were no test strips available in the deli during the inspection. Provide test strips for checking sanitizer and be sure to use them each time a new batch of sanitizer is mixed.
0.0
40.
Clean the case doors and tracks.
0.0
45.
The paint/dry wall behind the mop sink/can wash is damaged, repair wall, suggest covering area around sink with FRP or painting with a high gloss paint so that this area is easily cleanable. Floor in storage room where mop sink/can wash is located is worn and uneven, repair floor.
0.0
49.
No documentation of approved training - no credit awarded.
