4-602.11; Observed soiled, stained food prep sink. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours item washed.
0.0
23.
3-501.18; Priority; no date marking available for open packages of ham, peppered ham, turkey and tuna inside case. Observed no date marking for open packages of ham, peppered ham. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items date marked.
1.5
28.
7-102.11; Priority Foundation; Observed unlabeled spray chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
0.0
28.
7-201.11; Priority;Observed unlabeled spray chemical stored above prep sink. Observed ammonia glass cleaner stored above prep table. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
2.0
33.
3-501.15; Priority Foundation; Observed cut tomatoes and cut lettuce cooling inside tightly covered containers. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup of food debris and bread crumbs inside cabinets under prep table. NonFood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-501.11; Priority Foundation;Policy not available for review. 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. EHS sent policy and poster to PIC via email.
0.5
6.
2-401.11; Core;Observed two personal drinks stored above washed, peeled raw onions on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
10.
5-202.12; Core; Observed hot water reach 88F, after running water several minutes in prep area. Observed hot water 80F inside hand sink next to grill. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed hot ham, provolone cheese, and roast beef holding above 41F. Items had been removed from the fridge and returned to the fridge. TCs foods shall be held at 41F or below.
1.5
23.
3-501.18; Priority; no date marking available for open packages of roast beef, ham, peppered ham, turkey and tuna inside case. Observed no date marking for open packages of turkey, ham, peppered ham, roast beef.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item date marked.
1.5
28.
7-102.11; Priority Foundation; Observed soapy water stored inside unlabeled red sanitizer bucket.Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
1.0
33.
3-501.15; Priority Foundation; Observed cut lettuce, cut tomatoes prepared 30 minutes prior to inspection cooling inside tightly covered containers or on open makeline cooler.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
43.
3-304.12; Core;Observed scoop handle in contact with RTE tuna inside deli case. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers.
7-102.11; Priority Foundation; Spray bottle of bleach water with no label. Working containers of toxic or poisonous materials shall be labeled with the common name of the material. CDI - bottle labeled during inspection.
1.0
33.
3-501.15; Core; Shredded lettuce and tuna cooling in tightly sealed containers. Cooling shall be accomplished by placing foods in shallow pans, thinner portions, using rapid cooling equipment, and loosely covered or uncovered if stored in an area that is protected from overhead contamination. Ensure lettuce and tuna are cooling properly.
0.5
37.
3-302.12; Core; 2 small containers of salt with no label. Containers holding foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection.
0.0
41.
3-304.14; Core; Wet wiping cloth stored in soapy water and hanging from cabinet door. When not in use, wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Ensure wet wiping cloths are properly stored.
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
