4-501.114; Priority; Observed quat solution residual 0PPM at 3 comp dispenser. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser. This item has been noted on 3 consecutive inspections.
3.0
16.
4-601.11 (A); Priority Foundation; Observed dried soil inside food prep sink basins and dried food debris on and under two large white cutting boards.Observed black residue on ice shovel hanging from ice machine.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items will be taken to deli department for sanitizing.
0.0
23.
3-501.18; Priority;Observed no date marking for cut tomatoes and cut watermelon prepared days prior. 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 discarded.
0.0
55.
6-501.12; Core; Observed spilled grapes on the floor of the walk in.Physical facilities shall be cleaned as often as necessary to keep them clean.
4-501.114; Priority; Observed quat sanitizer residual less than 150PPM at 3 comp sink. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a buildup of dried soil inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled hand sink, soiled compost bins. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Follow-Up: 12/22/2022
4-501.114; Priority; Observed that quat sanitizer in 3-comp sink is at 0ppm. A chemical sanitizer used in a sanitizing solution for manual operation shall be used in accordance with the EPA-registered label use instructions (quat sanitize 200-400ppm). Verification will be held on February 28th (Monday) to check if the dispenser was repaired and sanitizer is strong enough.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed that cantaloupe in the customer grab case was slightly above 41F, see chart above. TCS foods (time/temperature control for safety food) shall be cold held at 41F or below. CDI - the fruit was moved to walk-in cooler for recooling.
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 Follow-Up: 02/28/2022
*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. No PIC signature due COVID-19 precautions.
*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. Follow-Up: 01/17/2020
