5-205.15; Core; Observed that sprayer in the prep sink hangs below sink's water level. Plumbing system shall be maintained in good repair. Sprayer needs to be repaired so there is no danger of potable water contamination.
4-602.11; Core; Observed that nozzles on soda machine have accumulation of dark residue inside. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the nozzles more thoroughly.
1.5
28.
7-102.11; Priority Foundation; Found one spray bottle of degreaser that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labeled by PIC.
0.0
45.
4-903.11(A) and (C); Core; To-go containers had food contact sides upwards in prep area. A box of single-service lids was stored on the floor near handwashing sink. Single use articles shall be stored where they are not exposed to splash, dust or other contamination. Single use articles shall be stored at least 6 inches off the floor. CDI -To-go containers inverted by PIC and single-service lids moved above the floor.
2-402.11; Core; Observed a food employee working with food that did not wear any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, equipment, utensils, linens, and unwrapped single-service and single-use articles. She put on a hat.
0.5
49.
4-601.11(B) and (C); Core; Observed dark/white residue behind the soda nozzles on soda machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area.
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
1.0
28.
7-201.11; Priority; Observed a spray bottle of peroxide cleaner stored on the splashguard near clean dishes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI - PIC moved the cleaner.
0.0
40.
2-402.11; Core; Observed several food employees not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, equipment, utensils, linens, and unwrapped single-service and single-use articles. Wear hair restraints.
0.5
55.
6-501.11; Core; Caulking around the spraying arm area at the prep sink needs to be redone (black residue). Physical facilities shall be maintained in good repair. Replace the caulking.
4-602.11; Core; Couple of drink nozzles have small amount of black residue built inside. Soda machines shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean soda machine nozzles more often.
0.0
37.
3-302.12; Core; Observed that container of sugar, pepper, and salt were not labeled with the name of the product. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label the containers. Next time full credit will be taken.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed several plastic and metal containers in clean dishes area that were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
49.
4-601.11(B) and (C); Core; Observed that area around and underneath the flat grill needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area.
0.5
55.
6-501.11; Core; Caulking around the spraying arm area needs to be redone (black residue). Physical facilities shall be maintained in good repair. Replace the caulking.
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
4-602.11; Core; Found dark residue on an iced tea dispenser faucet. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean tea dispenser.
0.0
37.
3-302.12; Core; Observed that container of sugar, pepper, and salt were not labeled with the name of the product. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label the containers.
1.0
44.
4-903.11(A), (B) and (D); Core; Found lids from prep line cooler stored on the floor. Equipment shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6 inches above the floor. Move the lids from the floor.
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
3-501.15; Priority Foundation; Cooling method for freshly prepped cut kale and chicken on the prep lines is not efficient. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer; Loosely covered, or uncovered food if protected from overhead contamination. CDI - PIC moved food to walk-in cooler to facilitate cooling.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several metal containers in clean dishes area that were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.11; Core; Gasket on the door to walk-in cooler has old, dark, noncleanable residue. One light under the hood does not work. Equipment shall be maintained in a state of good repair. Replace the gasket and light.
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
2-201.11 (D )and (F); Priority; PIC (person in charge) was not able to locate employee health policy. The PIC shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure is excluded or restricted. CDI - EC emailed updated employee health policy to PIC (included nontyphoidal salmonella).
0.0
16.
4-602.11; Core; Drink nozzles have some black residue built in interior of all nozzles. Soda machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda machine nozzles more often. Next time full credit will be taken.
1.5
21.
3-501.16(A)(1) ; Priority; Observed rice hot holding at 108F. TCS foods (time/temperature control for safety food) shall be maintain hot at 135F or above. CDI - food was reheated to proper temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods were holding above 41F in the prep/reach-in cooler 1, see chart above. Ambient air in the cooler at 47F. TCS foods (time/temperature control for safety food) shall be maintain cold at 41f or below. CDI - Foods moved to walk-in cooler. PIC adjusted the temperature in the cooler.
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; No PIC signature due to COVID-19 precautions.
4-602.11; Core; Drink nozzles have heavy black residue built in interior of all nozzles. Soda machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda machine nozzles more often.
1.5
23.
3-501.17; Priority foundation; Container of greek feta and house made ranch had no date marks present. TCS food shall be date marked for a maximum of 7 days. Date label all TCS dressings when package is made or opened. Foods were allowed to be date labeled. CDI.
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
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health .
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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. Follow-Up: 05/19/2020
*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: 03/03/2020
*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.
*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.
*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. Please lower the temperatures down in walk-in cooler to achieve at least 41F or less.
