5-205.11; Priority Foundation; Observed stacked single-service cups stored in the handwashing sink area. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC moved the cups to a proper place.
1.0
47.
4-501.11; Core; Observed that display cooler has a puddle of water in the reach-in compartment. Equipment shall be maintained in a state of good repair. PIC stated that the facility is in the process of getting new display cooler.
6-301.14; Core; Observed that none of the handwashing sinks in the kitchen and both restrooms have a handwashing sign. 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. CDI - provided handwashing signs.
1.0
28.
7-102.11; Priority Foundation; Observed that three spray bottles of different chemicals were not labeled with the name of the product (sanitizer, glass cleaner, degreaser). 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. CDI - labeled.
1.0
47.
4-501.11; Core; Observed that display cooler is leaking water underneath on the floor, and also there is a puddle of water in the reach-in compartment. Equipment shall be maintained in a state of good repair. Repair the leak.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed in bottom of deli case cooler and on the sliding door tracks (lower and upper case of display cooler). Nonfood contact surfaces shall be free of dust, dirt, food residue, and other debris. Clean these areas and ensure they are maintained clean.
0.5
55.
6-501.12; Core; Floor under the shelving in the walk-in freezer has accumulation of paper debris etc. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor more frequently.
7-201.11; Priority; Sanitizer bucket stored on counter above soda syrups. Dawn dish soap stored on shelf above vegetable prep sink. Toxic materials shall be stored so they can not contaminate food or equipment. CDI - sanitizer bucket and Dawn dish soap moved to appropriate areas.
1.0
33.
3-501.15; Core; Cut lettuce cooling in tightly sealed containers in bottom of deli case and in walk-in cooler. Cooling shall be accomplished by storing food in loosely covered containers or uncovered if protected from overhead contamination. Container wrappings vented to promote air flow and proper cooling.
0.5
49.
4-601.11(B) and (C); Core; Minor cleaning needed in bottom of deli case cooler. Remove protective plastic from prep cooler unit. Nonfood contact surfaces shall be free of dust, dirt, food residue, and other debris. Clean these areas and ensure they are maintained clean.
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
