4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of drawer coolers, reach ins, shelves and refrigerators. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-304.14; Core; Quat sanitizer weak in buckets. Maintain sanitizer at 200-400ppm. CDI: Buckets corrected.
0.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of drawer coolers, reach ins, shelves and refrigerator. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Employees observed adjusting cloths and touching body parts then proceeding to handle food and food equipment. Employees shall wash hands after engaging in activities that contaminate the hands. CDI: PIC discussed handwashing with employees.
2.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
21.
3-501.16(A)(1) ; Priority; Turkey on hot hold display 129F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Turkey discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Peas, cheese, melons and eggs inside tall refrigerator unit 51-52F. TCS foods shall be cold held at 41F or less. Ambient temp of refrigerator 51F. CDI: Items discarded and maintenance was called. Repeat.
3.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
Priority Foundation; 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. CDI: Plan provided.
0.0
21.
3-501.16(A)(1) ; Priority; Falafel balls, chicken, euro meat and plantain 120F. TCS foods shall be maintained at 135F or above. CDI: Items discarded. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce on display 50F, Corn inside reach in 45F and items on salad bar (mixed fruit, chicken, ham and turkey) 45F. TCS foods shall maintain a cold hold temp of 41F or below. Repeat.
1.5
24.
3-501.19; Priority; Items on TPHC but no time stamp shown. TPHC procedures shall be followed. CDI: Items discarded.
0.0
47.
4-501.11; Core; Salad bar not maintaining foods at 41F or below. Equipment shall be maintained in good repair. Repeat.
0.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
*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 to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
*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. VR-VERIFICATION REQUIRED. REHS will return by Tuesday, 1/21/2010, to verify the hi-temp dish machine hot water has been corrected.
*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.
*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.//Inspection conducted by Jennifer Brown: 919-868-9249 at Jennifer.Brown@wakegov.com
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Observed a large container of water and a large container of sanitizer solution at the stir fry station, PIC stated that the water is used to rinse of the spatulas and the sanitizer is used to sanitize them before they are used again. Unless the spatulas have enough time to fully air dry, the sanitizer could be introduced to the food and become an unapproved food additive. The spatulas, once used, should be stored in hot water (135F or greater), in a dipper well type of set up, or kept on a clean dry surface and changed at least every 4 hours.
In the Mediterranean station, the cold bar items that are difficult to hold at proper temperature, using Time as a Public Health Control (TPHC) may be used for food holding. Foods may be held for up to 6 hours within temperature control. EHS sent information on TPHC to facility manager.
