4-501.114; Priority; Chlorine sanitizer that dishes were being sanitized in was at 0ppm. Chlorine sanitizer being used for food contact surfaces shall be maintained at 50-200ppm. CDI- Sanitizer was changed out and manually inserted. PIC is calling ecolab to have the dispenser serviced. Continue to manually mix the sanitizer until the dispenser is serviced.
1.5
41.
3-304.14; Core; Wet wiping cloths were found being stored outside of sanitizer. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; Repeat; Observed scoops lying down on frozen foods. Handles of scoops were touching food. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers.
1.0
49.
4-601.11(B) and (C); Core; Reach-in freezer bottom and surface to the left of the ice machine have food/soil buildup. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
6-501.111; One live roach/waterbug was found on the floor of the kitchen. The premises shall be maintained free of insects and other pests. The premises shall be maintained free of insects and other pests.
0.0
40.
2-303.11; Core; Employees were observed wearing bracelets while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
43.
3-304.12; Core; Repeat; Observed scoops lying down on frozen foods. Handles of scoops were touching food. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Single service drink lids were found being stored in a holster with soil residue buildup inside. Single service items shall be stored in a clean, dry area where they are not exposed to potential contamination.
0.5
47.
4-501.11; Core; Lower gasket on the reach-in cooler in the middle hallway is torn and needs to be replaced. Equipment shall be maintained in a state of good repair.
3-304.12; Core; Observed scoops lying down on frozen foods. Handles of scoops were touching food. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers. Scoops were moved.
0.5
47.
4-501.12; Core; Observed heavily scratched cutting board on the shelf where clean cutting boards are stored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris on the shelves and at the base of the reach in cooler. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
0.0
56.
6-403.11; Core; Observed employee drinks on the prep table. Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
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; Blender and a couple of utensils were stored as clean with some food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment and utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of almond milk was stored at room temperature. Milk measured 53F. TCS foods shall be cold held at 41F or below. CDI- Food was voluntarily discarded. PIC was advised to use ice baths or Time as a Public Health Control for almond milk.
0.0
43.
3-304.12; Core; Scoops were observed completely lying down on frozen foods. Handles of scoops were touching food. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers. Scoops were moved.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
