4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with black build up in corners. Use detergent and effectively clean the sink after each use. After cleaning and rinsing, apply sanitizer and allow surfaces to air dry. Soap was applied to the sink surface during today's inspection to start the cleaning process. . . Can Opener is not clean. Remove cotter pin and blade as needed for effective cleaning. Remove blue plastic insert in the mount to remove build up. Can opener was partially disassembled today and taken to the ware washing sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several foods in the top of the main True Make Line Refrigerator are not 41 degrees F as required: Turkey 54F, Roast Beef 44F, Ham 44F, Swiss Cheese 43F, Chicken Salad 42F. Turkey was sliced this morning and is cooling. Avoid cooling in the top of the prep refrigerator; hold most freshly sliced turkey spread out inside the walk in cooler until it reaches 41F or in the low portion of the refrigerator. Turkey above 41F that is cooling from being sliced shall be a small quantity that is used within 4 hours. Meats and Cheeses shall be maintained at 41F and colder. We discussed use of deep metal pans, following fill lines by keeping quantities low and storing high protein foods in the coldest sections of the refrigerator: along the back. Use your thermometer to monitor food temperature.
1.5
47.
4-502.11(A) and (C); Core; White Knife Handle is peeling and not considered cleanable. Discard/replace peeling, not smooth utensils. Funnel for oil is broken; discard. Maintain utensils in cleanable condition.
0.0
General Comments
Employee returning inside washed hands for one second, a quick rinse. Teach and assure employees are properly washing hands with soap.
4-602.11; Core; Ice machine interior baffle was soiled with black residues. Ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
1.5
16.
4-601.11 (A); Priority Foundation; Food slicer was soiled with dried food residues lodged behind blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Slicer cleaned. Ensure slicer is cleaned every 4 hours if used continuously.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-302.11; Priority; Eggs were stored above cream in salad prep cooler. Cross-contamination shall be prevented by separating raw food from ready-to-eat foods during storage. CDI: Food rearranged.
1.5
39.
3-305.11; Core; Bulk containers of sauces were stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food above floor.
0.0
41.
3-304.14; Core; Sanitizer bucket near front area weak and cloudy. Tested below 25ppm chlorine solution. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration. Bleach solution shall be 50-200ppm.
0.5
51.
5-203.14; Priority; Mop sink backflow preventer was leaking. A plumbing system shall be installed to preclude backflow of a liquid contaminant by installing an approved backflow preventer. EHS will verify backflow installation.
4-601.11 (A); Priority Foundation; Container holding portion scoops with water and food debris along the bottom of the container in contact with food-contact portion of scoops. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Consider keeping scoops in different container one with holes, or smaller containers for each size scoop and cleaning container frequently. Container and scoops moved to three compartment sink to be cleaned.
1.5
41.
3-304.14; Core; Sanitizer bucket near front area weak. Tested below 25ppm chlorine solution. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration. Bleach solution shall be 50-200ppm. Solution changed during inspection.
0.5
49.
4-601.11(B) and (C); Core; Shelving for dry goods, bottom of reach-in freezer, outsides of dry storage containers are soiled with food residue and buildup. Gasket on reach-in freezer soiled with black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
2-501.11; Priority Foundation; Facility did not have written instructions for responding to a vomiting and diarrheal event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI: Educational material provided.
0.0
8.
2-301.14; Priority; Observed employee eating food then wash dishes without a handwashing step. Employees shall wash their hands after engaging in activities that contaminate their hands. CDI: Employee was educated and washed their hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Provolone and cheddar cheeses were stacked too high in prep top unit and had temperatures of 46 on their warmest portions. Food for cold holding shall be stored at 41F or below. CDI: Cheeses were voluntarily discarded.
1.5
37.
3-302.12; Core; Oil and water spray bottles were not labeled. Except for containers holding food that can be readily and unmistakably recognized, food removed from their original packages shall be identified with the common name of the food. Label oil and water bottles.
0.0
41.
3-304.14; Core; Wet rag stored in bucket with 25 PPM Chlorine sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution in specified under sec. 4 501.114. Ensure that the sanitizing solution is 50 to 200 PPM Chlorine.
0.0
55.
6-501.12; Core; Floors and shelving had food debris and were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors and shelving.
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 **No signature required due to COVID 19 precautions**
