4-602.13; Core; The shelving in the walk in cooler has buildup of dust, box, and food debris.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the shelving.
4-601.11 (A); Priority Foundation; Observed a white filmy dried residue inside basin of 3 basin food prep sink and knife stored inside holder as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
1.5
28.
7-201.11; Priority; Observed sanitizer spray bottle stored next to tongs and above bus tub of single use containers. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of white debris on electrical cords handing above food prep table inside meat cutting room. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-203.12; Priority Foundation - Observed several shellstock tags without the date the last shellstock was sold. Also, several tags were not stored in chronological order according to last sold dates...When the last shellstock is removed from case: 1) the date when last shellstock from container is sold shall be recorded on tag, 2) tags shall be retained for 90 days from date recorded, AND 3) record keeping system shall keep tags in chronological order according to recorded last sold date on tag...CDI by this guidance. Adjust record keeping to meet these requirements. NOTE: Always remember to keep original tag with box of oysters in walk-in cooler and keep copy of the box tag with oysters on display.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled plastic wrap machine, auto wrapper, front paper roll wrap holder (fish area), walk-in cooler shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items above.
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
5-205.11; Priority Foundation; Hand sink found with ice in it. Hand washing sinks shall be used only for hand washing. CDI: PIC was informed and said he would remind other employees.
1.0
16.
4-501.114; Priority; 3 compartment sink found with almost 0 ppm of quaternary sanitizer. Quaternary ammonium sanitizer shall have a concentration of at least 150ppm. CDI: PIC decided to use hose from a separate chemical discharge system to fill up sanitizer.
1.5
28.
7-201.11; Priority; Bottle of oil used for meat grinder found stored above a stack of single use trays. Poisonous or toxic chemicals shall be stored in a manner that cannot contaminate single use items. CDI: PIC moved the bottle
1.0
45.
4-903.11(A) and (C); Core; 3 stacks of wrapped single use trays found stored on the floor. Single use items shall be stored at least 6 inches off of the floor. CDI: PIC placed the stacks of trays on a shelf.
0.0
54.
5-501.115; Core; Garbage area found with several articles of refuse on the ground. Storage areas for refuse shall be maintained free of unnecessary items. Increase cleaning frequency.
0.0
55.
6-501.12; Core; The floors of walk in coolers and under various tables and pieces of equipment were found to have debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-302.11; Priority - In walk-in cooler, raw brisket was stored above fully cooked ham...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
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
6-301.11; Priority Foundation - One market handsink had sanitizer in dispenser labeled for soap (and soap was in sanitizer dispenser at the same handsink)...Each handsink or group of two adjacent handsinks shall have an adequate supply of soap...CDI by placing soap back in soap dispenser.
1.0
10.
6-301.12; Priority Foundation - No paper towels were available by handsinks in front store women's bathroom...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent sinks...CDI by providing paper towels.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.
1.5
44.
4-903.11(A), (B) and (D); Core - In sushi area, some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate containers so they completely air dry before stacking.
0.0
General Comments
TCS*: Time-temperature control for safety foods>>>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
