4-601.11(B) and (C); Core; Bottom drawers of make line coolers have food debris and buildup. Handles of some equipment are sticky. Sticker residue on the outside of a couple of containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
5-202.12; Core; Bathroom sink water temperatures observed around 88F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Adjust water temperature. No points taken today.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal pans on the clean dish rack had food residue in them. Metal pans used for reheating sealed bags of soup have a crusty deposit on the bottom. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- dirty metal pans removed for cleaning and crusty pans will be replaced.
1.5
45.
4-903.11(A) and (C); Core; Observed single-use cups sticking out of cup holders exposed at knee level at the register. Single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. They shall also be kept in the original protective package or stored by using other means that afford protection from contamination until used. Cups will be kept in plastic sleeves until used.
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
4-501.14; Core; The drainage basin of the prep sink had residue. The compartments of sinks, basins, or other receptacles used for washing and rinsing food and equipment shall be cleaned before use or at least every 24 hours if used. Increase cleaning frequency. Sink was wiped down with sanitizer during inspection.
0.5
49.
4-601.11(B) and (C); Core; The fan covers of the walk-in unit have visible dust accumulation. Metal wire shelving near the ice machine is duty. The sides of pull out drawers on the make line have residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue, and other debris. Increase cleaning frequency of these areas.
3-501.16 (A)(2) and (B); Priority; Grape salad prepped at 12:30 was still above 41F on the make line and in the reach-in. TCS foods shall be maintained at 41F. CDI- Product moved to the walk-in for rapid cooling. Utilize walk-in to rapidly cool if other units are not cooling quickly enough. No points taken.
0.0
45.
4-903.11(A) and (C); Core; Single use cups observed stored on the counter near the register and several sticking out of the sleeve holders unprotected. Store single use items where they are not exposed to splash, dust, or other contamination. Recommend leaving in the plastic sleeves until used.
0.5
49.
4-601.11(B) and (C); Core; Fan cover in the walk-in is dusty. Bottom of cooler drawer has food debris and residue. A dusty fan in the kitchen was observed blowing into the food prep area. The sprayer nozzle at the three-compartment sink has some food residue on it. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
54.
5-501.113; Core; Dumpster lid on right dumpster is broken and fallen in. Garbage receptacles shall have tight-fitting lids or doors if kept outside. Contact garbage company for repair or replacement.
Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food 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. No points deducted. Information sent to PIC during inspection
0.0
51.
5-202.13; Priority; Sprayer at four compartment sink and prep sink hanging below flood rim of the sink. Pipes on the floor from the four compartment sink are hanging into the drain on the floor. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Sprayers were zip tied to shelf above the sinks and are no longer hanging below the sink. Manager got out hacksaw and began cutting pipes at sink.
1.0
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
