Observation: There is not a certified food manager available. The person in charge is not a certified food manager.
2-102.12 (A); Core; (A) 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.
1.0
47.
4-501.11; Core; Observation: The walk in refrigerator gasket is torn/poor repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
55.
Observation: Mops are not being up to air dry.
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Observation: There is not a certified food manager on sight during operation.
2-102.12 (A); Core; A) 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.
1.0
47.
Observation: The walk in refrigerator gasket is torn/poor repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
General Comments
General Comment: Unused equipment should be repaired, replaced or removed: Ice machine stored being used as shelving for dry storage single service items.
2-102.12 (A); Core; [Repeat] There is no one present with a valid food protection manager certification. 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. CDI- a list of courses provided. It is also recommended that more than one person have a food protection manager certification in the event the other person is not present.
1.0
44.
4-903.12; Core; Equipment (Vitamix, can opener, etc.) currently not in use observed being stored in the bathroom. cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: in toilet rooms. Remove these items from the bathroom.
0.5
45.
4-903.12; Core; Single-service gloves used for food preparation are being stored in the bathroom. cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: in toilet rooms. Remove these items from the bathroom.
2-102.12 (A); Core; [Repeat] There is no one present with a valid food protection manager certification. 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.
1.0
5.
2-501.11; Priority Foundation; [Repeat] Facility still does not yet have 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. A copy of written procedures left with the PIC.
0.5
8.
2-301.14; Priority; Food employee observed entering the kitchen from outside and proceeded to put on gloves and work without handwashing. Hands shall be washed engaging in other activities that contaminate the hands. CDI- education was given on when to wash hands.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have 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
16.
4-601.11 (A); Priority Foundation; One knife and one plastic container were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
0.0
33.
3-501.15; Core; In walk-in cooler, recently cut melons were cooling inside tightly covered containers. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. When cooling food, keep them uncovered or loosely covered.
0.5
39.
3-305.11; Core; In walk-in cooler, opened box of cookie dough was stored on the floor. Food shall be protected from contamination by storing them at least 6 inches above the floor. Keep food off the floor.
1.0
56.
6-403.11; Core; Employees' drinks were found on prep tables, next to clean equipment. Employees shall eat and drink away from food and clean equipment to prevent contamination. Find a designated area to store employees' drinks.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
No recipient signature due to COVID-19 precautions. Send a picture of chlorine and quat. test strips in front of grade card to Cristofer.LeClair@wakegov.com before April 20, 2021. Follow-Up: 04/20/2021
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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.
Sarah Black *phone: 919-500-3421 *email: 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.
*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 2 employee beverages in screw top bottles below a prep table, this location is okay but it is not recommended to use screw top bottles for employee beverages. Employee beverages should be in closed containers with a straw.
0.0
10.
In the walk-in cooler, there is some condensation drippin from a seam in the ceiling, it was dripping into an area where fruit was stored. Do not store any food under dripping condensation. Food containers were moved.
0.0
11.
Spray bottle of sanitizer was too weak according to test strips. Proper concentration for quat sanitizer is 200-400ppm. Sanitizer was changed out during inspection.
0.0
23.
In the walk-in cooler, 2 large containers of melon were cooling tightly covered after cutting. All potentially hazardous foods that are prepared from room temperature ingredients or prepared at room temperature should be cooled within 4 hours and should be loosely covered or uncovered if protected from overhead contamination until fully cooled to 45F or less.
0.0
34.
Metal collanders are being stored in the employee restroom. Do not store any utensil or equipment in the restroom.
0.0
36.
Found an apple corer with some staining, remove staining or replace corer.
0.0
38.
Test strips for the quat sanitizer (Chemcocide 1000) could not be located during inspection. Chlorine test strips for the sanitizer used in the 3 compartment sink were available. Need to provide test strips for quaternary ammonia to insure that sanitizer is at proper concentration.
0.5
43.
Soap dispenser for the prep room handsink is mounted over the prep sink drain board, there is potential for soap dripping onto drainboard and causing contamination of food or utensils. Need to relocated soap dispenser, suggest moving it directly over the sink. The handsink in the prep area is draining slowing, have sink checked for clogs. In the employee restroom, the toilet tissue was not on the dispenser, toilet tissue should be on a dispenser that allows for sanitary use of the tissue. Cleaning is needed on the employee restroom handsink.
1.0
45.
In the walk-in cooler, there is a drip along one seam in the ceiling, if there is a leak, have it repaired.
0.0
49.
No documentation of approved training - no credit awarded.
Caulking is needed between the produce sink drainboard and the splash guard at the mop sink. The cutting block is getting worn, resurface or replace block
0.0
43.
Soap dispenser for the prep room handsink is mounted over the prep sink drain board, there is potential for soap dripping onto drainboard and causing contamination of food or utensils. Need to relocated soap dispenser, suggest moving it directly over the sink.
0.0
49.
No documentation of approved training - no credit awarded.
Observed employee with bandage on finger reach into sanitizer with bandaged finger. Be sure to wear glove or finger cot on bandaged injuries. Addressed issue with employee.
0.0
23.
Some fresh cut melon was in a container cooling with thelid tightly on, be sure to keep foods loosely covered or uncovered, if protected from overhead contamination, until fully cooled to 45F or less.
0.0
35.
Observed single use foam for arrangements and plastic skewers that had been cleaned for re-use. According to employee, these are only used for training and practice on fruit that is to be discarded after use. These are single-use articles and may not be used on food that is intended for sale to customers.
0.0
36.
Remove plastic covering from legs of dunnage rack in walk-in cooler.
0.0
43.
Soap dispenser for the prep room handsink is mounted over the prep sink drain board, there is potential for soap dripping onto drainboard and causing contamination of food or utensils. Need to relocated soap dispenser, suggest moving it directly over the sink.
0.0
45.
Ceiling in walk-in cooler is dusty, clean ceiling.
0.0
47.
There are table/counter tops stored on the floor in the walk-in cooles, also observed items stored on the floor in the prep room and employee restroom. All storage must be at least 12 inches above the floor, if stationary or 6 inches above the floor if easily moveable, for cleaning purposes. Do not store any food or food contact surfaces in the restroom.
0.0
49.
No documentation of approved training - no credit awarded.
