4-602.11; Core; Yellow-white build-up inside ice machine. Equipment such as ice machines shall be frequently cleaned. CDI: Ice machine will be detail cleaned during summer closure.
1.5
General Comments
Please ensure that food received from vendors is temperature checked upon delivery and/or pick up. Do not accept food that is below above 41F or below 135F.
4-202.15; Core; Can Opener is in bad repair; does not function as a can opener. Mount attached to the table has grime underneath, not clean. Plastic supporting insert is missing. Discard broken can opener and replace.
7-204.11 ; Priority; Quat Sanitizer dispensed into the sink is too strong. Use test strips to verify sanitizer is within range. Reference the sign above the sink and use test strips (submerged 10 seconds) to check concentration. Water was added to dilute the sanitizer today. . . Dish Machine has been modified by adding the sink sanitizer jug to pull for sanitizing. Contact time of quaternary ammonium in a dish machine is not sufficient for sanitizing. Normal Bleach (not splashless), sodium hypochlorite could be added but is not available today. Dish machine is being used for cleaning but sanitizing is now being conducted in the 3rd compartment of the sink with tray, wares submerged one minute.
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
2-501.11; Priority Foundation; New rule requires written procedure for clean up of vomit and diarrheal events. see email for supporting documents. Consider purchasing a clean up kit with pre-assembled cleaning items.
0.0
21.
3-501.16(A)(1) ; Priority; Large Pizzas in boxes from Roma Italian Restaurant are 130F and cooler, held in the hot holding cabinet on the right. Increase the temperature of the equipment, and use a thermometer when pizza is received to verify delivered food is 135F and hotter. Pizzas received from Jets Pizza held in the cabinet on the left are above 135F as required. Deliveries must be received at 135F and hotter, but may be held according to the rule: Time as a Public Health Control. Refuse deliveries that do not meet temperature requirements. Pizza will not be served in excess of 4 hours today.
1.5
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* 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.
*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: 04/04/2018
Note : Before installing the dishmachine, please talk to Rob Richardson, Wake County Plan Review, at 919-868-9253. Also be sure that the equipment is NSF approved for commercial use ( NSF Standard 7 ).
Open plates of food were set on a prep table that is pulled up against the front counter where customers stand.......15A NCAC 18A .2610 STORAGE: HANDLING: AND DISPLAY OF FOOD (a)All unwrapped or unenclosed food and drink on display shall be protected in such manner that the direct line from the customer`s mouth to the food shall be intercepted by glass or similar shields and shall be otherwise protected from public handling or other contamination, except that hand openings may be permitted on counter fronts.....Counter protector installations are required for all cafeteria counters, salad bars, and similar type service to prevent contamination by customers` coughing and sneezing. There needs to be plexi glass along the front counter to separate the children from the food being put on plates. If a barrier is not used you need at least 6 feet of separation from the food to the customers and the food needs to be supervised. (The open food items were moved to the other end of the table so there is a large space between the customers and the food.)
1.5
35.
Single service items put out for customer self service must be lined up with the handles in one direction. The handles should extend out so customers grab the handle and not the end that touches the food. Label the containers if needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The hot food is held hot in the hot holding cabinet and brought out for serving. It would be best if you had a way to maintain the food hot while it is being served such as a steam table or electric chafing unit. Remove and clean the air filter on the ice machine condenser on the back of the ice machine.
Open bowls of food were set on a prep table that is pulled up against the front counter where customers stand..... 15A NCAC 18A .2610 STORAGE: HANDLING: AND DISPLAY OF FOOD (a)All unwrapped or unenclosed food and drink on display shall be protected in such manner that the direct line from the customer's mouth to the food shall be intercepted by glass or similar shields and shall be otherwise protected from public handling or other contamination, except that hand openings may be permitted on counter fronts.....Counter protector installations are required for all cafeteria counters, salad bars, and similar type service to prevent contamination by customers' coughing and sneezing. (The open food items were moved to the other end of the table so there is a large space between the customers and the food.)
1.5
19.
There are toxic cleaners (Lysol) stored on the "Boosters Only" shelving. The cleaner is over chips and plates. Move the cleaners to the bottom, not over food and food contact surfaces.
0.0
40.
Clean the freezer gasket and clean where the gasket touches the freezer when the door is closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
All refrigerator condensers need cleaning. The food is cold but the units are struggling to maintain temperatures during the serving period with the doors being opened often. There is considerable dust build up on some of the condensers.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Great job on repairs done since the last inspection.
Do not touch rims of cups with bare hands when filling with ice etc. Gloves may be helpfully when filling the cups.
0.5
36.
(1)The shelf below one of the tables is corroded. (2)The utensil sink has been screwed to the wall with hex head screws and it should be pan head screws. (3)The sink basin has separated from the drainboard on the vegetable sink. Have it welded back to meet NSF standards. (4)The shelf over the sink is pulling away from the wall and is tilting down.
0.5
40.
Clean the faucets on the utensil sink.
0.0
45.
The gray base cove behind the stove has a gap. Glue it to the wall or add screws to hold it in place, tight to the wall.
0.0
46.
Clean the hood filters.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Small amount of bacteria is accumulating on the deflector panel inside of the ice machine. This has been scratched. Frequent cleaning and sanitizing is needed.
0.0
19.
Sanitizer spray bottle is contaminated with something else. Very little quaternary ammonium is detectable, but it is very fragrant. Bottle was discarded. Sanitizer must be safe enough to leave on clean food contact surfaces without posing a risk. Another label is visble under the quat label; do not use a sanitizer spray bottle for anything other than sanitizer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend posting written instructions for handwashing for the many guests that work in this kitchen. Everyone that enters the kitchen shall wash their hands ONLY in the handwashing sink. Wear GLOVES when possibly touching any ready-to-eat food (final product) such as apples, sandwiches, mashed potatoes, pizza. Wash hands each time that gloves are changed. Do NOT allow anyone to wash their hands in a food preparation sink or the 3-compartment sink.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend food brought in by parents for the kindergarten lunch be reheated to 165F (mashed potatoes). Sweet potatoes were moved to the hot holding cabinet.
Sanitizer spray bottle has no detectable sanitizer in it. Label covers another label indicating that it was previously used for something else (also a chemical odor). Use sanitizer spray bottles that are new & clean, never used for anything else. Provide sanitizer at 200 to 300 ppm quat. Allow sanitizer to air-dry on clean surfaces that may touch food (tables, sinks, hot holding units, etc).
0.0
19.
Unlabeled spray bottle over utensil sink. Label all spray bottles and cleaners.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer spray bottle is filled with soapy water, not sanitizer. Use spray bottles as labeled. Test sanitizer regularly to verify concentration at 200 to 300 ppm quat. Allow sanitizer to air-dry on clean surfaces that may touch food (tables, sinks, hot holding units, etc)
1.5
43.
Handsinks in the restrooms are on timers. Water should stay on for at least 10 seconds (recommended 15 to 20 seconds). There is a lot of variation from sink to sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Turn on hot holding cabinets before food is received.
0.0
43.
Restroom handsinks do not work properly. Water stays on for only 2 seconds. Handwashing needs to last 15 to 20 seconds. Water must stay on for at least 10 seconds. Repair needed. Emphasize the importance of handwashing. Monitor children as they wash their hands.
1.0
49.
Documentation of approved training - 2 point credit awarded.
