2-102.11 (C) (2), (3) and (17); Priority Foundation; Facility did not have an employee health policy. Person in charge shall demonstrate knowledge of diseases that are transmissible through food and symptoms for exclusion or restriction of food employees. CDI: Emailed employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.5
10.
6-301.12; Priority Foundation; Make-line and back kitchen handwashing sinks did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels. CDI: Paper towels added.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food in salad make line was moved to another cooler until proper fitting containers can be used in the cooler. Container was added to deli prep top to keep cold air within unit.
1.5
23.
3-501.18; Priority; One container of chicken salad was maintained after 7 days. Food shall be discarded after 7 days. CDI: Food was voluntarily discarded.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; 0 points; Facility does not have a certified food protection manager onsite. This is the facility's first inspection since opening. Facility received permit in March of 2020 and soon after was required to close due to COVID-19. Facility began operating again only a few weeks ago. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.
0.0
3.
2-103.11 (O); Priority Foundation; 0 points; Facility does not have an employee health policy onsite. Employees shall be informed of their responsibility to report certain symptoms and illnesses to the person in charge. CDI-Employee health policy and quick reference decision tree were emailed to the PIC for future use. Highly recommend that these two documents be printed and held in the facility for future reference during inspections and for reference for employees.
0.0
5.
2-501.11; Priority Foundation; 0 points; Facility does not have a written plan to follow when responding to vomit/diarrhea events. This is a new requirement of the 2017 NC Food Code adopted on 10/1/2021. This is the first inspection since adoption of the food code; 0 points taken. CDI-EHS emailed a copy of a written plan to the PIC along with a reference poster. Please keep the full plan onsite to be in compliance with this requirement during the next inspection. Points may be taken if the facility does not have this plan or a comparable plan available onsite during the next inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer stored on counter has accumulation of food residue on blade and back section of slicer. PIC states it has not been used today. Food-contact equipment shall be cleaned after use and maintained clean. CDI-Slicer was dismantled and washed rinsed, and sanitized.
1.5
33.
3-501.15; Priority Foundation; Pasta salad made this morning and melons cut this morning were stored on the cold table in the front prep area for serving. Items were measured to be cooling too slowly (see temperature chart). Foods shall be cooled using rapid cooling equipment. Recommend that these items be cooled to 41F before being placed on the cold table. CDI-Foods placed in reach-in cooler for more rapid cooling.
0.5
36.
4-302.12; Priority Foundation; Facility has two dial top thermometers which require submersion of thermometer in food from tip of stem to divot located about 1/3 of the way up the stem in order to obtain an accurate temperature. Food thermometers shall have thin probes capable of measuring the temperature of thin foods. Verification Required; Obtain an inexpensive, thin-probe digital thermometer that is capable of taking temperatures of thin foods.
0.5
48.
4-302.14; Priority Foundation; Facility does not have test strips for quaternary sanitizer used in 3 compartment sink (facility has pH test strips). Proper test strips for sanitizers used must be held onsite at all times. Verification Required; Obtain quaternary ammonium sanitizer test strips. PIC took a picture of the test strips EHS used today for reference.
0.5
General Comments
NOTE: Discussed TPHC (Time as a Public Health Control) holding for softened butter used for sandwiches (no softened butter observed during inspection). Discussed that butter is a TCS food and must be held at 41F, 135F or using TPHC with a limit of 4 hours. If TPHC is used, butter must be used or discarded 4 hours after removal from the cooler. Written procedures must be held onsite (emailed procedure form to PIC) and butter must be time marked. TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com.
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: 11/12/2021
