2-301.15; Priority Foundation; Observed a food employee rinsing their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink used for the disposal of mop water and similar liquid waste. CDI - Spoke to PIC to correct employee behavior.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the breakfast bar cooler and in the refrigerator were holding above 41F. TCS(time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F, other foods moved to freezer for cooling.
1.5
54.
5-501.114; Core; The drain plugs are missing in both garbage and recycling dumpsters. Drains in receptables and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plugs before the next inspection.
1.0
56.
6-403.11; Core; Observed employee food stored on top of a bowl of oranges for guest consumption. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service/single-use articles are protected from contamination. CDI - Bag of employee food moved from oranges.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; Currently there is not a certified food protection manager. 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 - PIC has stated that classes and exam have been scheduled for staff.
0.0
5.
2-501.11; Priority Foundation; Written procedures for cleaning bodily fluids were not provided. 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. CDI - Provided documents with procedures, ensure these procedures are available for future reference.
0.5
16.
4-602.11; Core; Observed minor residue inside the ice maker in the kitchen. Surfaces in equipment such as ice bins, and enclosed components of equipment such as ice makers and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean interior of ice machine more frequently.
0.0
36.
4-203.12; Priority Foundation; The temperature dial on the exterior of the refrigerator was reading higher than the food temperatures inside the unit, over 5 degrees in temperature discrepancy. Ambient air and water temperatures measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3F in the intended range of use. CDI - Accurate air thermometer placed inside the refrigerator. Have temperature dial calibrated to read accurate temperatures.
0.5
54.
5-501.114; Core; Drain plugs are missing from both dumpsters. Drains in receptables and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plugs.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid accidents. 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. CDI - Educated PIC on new requirement and emailed documents to follow and have for subsequent inspections.
0.0
39.
3-305.11; Core; Observed leak in ceiling in food storage room for Pantry area. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; And at least 6 inches above the floor. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Move food containers and packages away from ceiling leak.
1.0
54.
5-501.114; Core; Drain plug in brown dumpster was missing. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
Plastic food service trays cracked and warped, these plastic trays should be replaced. No PIC signature due to COVID-19 precautions. If there are any questions contact me at Samantha.Sparano@wakegov.com or 919-618-8964.
*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.
