4-601.11 (A); Priority Foundation; Soiled knives placed on magnetic knife strip with food debris on the knife strip. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned. Please do not place dirty knives on a clean knife strip.
1.5
16.
4-602.11; Core; Brown splatter residue inside ice machine guard. Equipment such as ice machines shall be frequently cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Milk left on counter unattended at 60F. TCS foods shall be maintained cold at 41F or below. CDI: Milk placed back in cooler, and staff reminded to not leaf TCS foods out of temperature control when not in use.
1.5
38.
6-501.111; Priority Foundation; Few flies observed inside kitchen/serving area. Premises shall be maintained free of insects and other pests. Please contact pest control.
0.0
49.
4-601.11(B) and (C); Core; Dust build-up on fan guard inside kitchen area. Nonfood-contact equipment shall be free of accumulated of dust, dirt, food residue and other debris.
6-301.12; Priority Foundation; No paper towels at handsink in front area. Each handwashing sink shall be supplied with paper towels. CDI: Paper towels replaced.
1.0
23.
3-501.17; Priority Foundation; Milk inside reach in units opened previous day not date marked. TCS foods held in establishment 24 hrs shall be date marking. CDI: Milk date marked.
0.0
55.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC certificate expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
16.
4-601.11 (A); Priority Foundation; Plastic and metal containers stored clean have food debris on them. Ice machine soiled as well. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
41.
3-304.14; Core; Weak sanitizer buckets. Maintain sanitizer at correct concentration in buckets.
0.5
48.
4-302.14; Priority Foundation; No test strips for chlorine dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. REHS will return April 27, 2022 to verify. Verification Required.
0.5
49.
4-602.13; Core; Cleaning needed of reach ins, cabinets and shelving units. 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 throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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. Ensure enough sanitizer used in buckets to easily maintain cloths submerged in sanitizer. Ensure those preparing food are not wearing watches/bracelets.
*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. Recommend moving employee beverage rack further away from clean dish storage area of 3-comp sink.
*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. Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 04/26/2019
*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.
This facility is currently assigned as a Risk Category 4 facility, however, it does not do any cooking or cooling of any kind. They only heat and serve ready to eat items, such as sandwiches and wraps. The also prepare cold sandwiches. This facility should be assigned a Risk Category of 2. EHS will consult with team leader on this change.
The Half & Half was 46 degrees in the thermos. The Half & Half should be held cold at 41 degrees or colder if possible but should not be held cold, any warmer than 45 degrees. The employee had just filled the container and put the out not more than 15 minutes before I checked the temperature. Since the refrigerator and the milk in the refrigerator are cold, the thermos must not have been cold. Refrigerate the thermos ahead of time to pre-chill them.
