3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the kitchen refrigerator were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods, foods were rearranged in refrigerator to assist with better air circulation.
1.5
39.
3-306.11; Priority; Apples placed out for breakfast service were in an open bowl without protection. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling/peeling by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. CDI - Apples wrapped for breakfast service.
1.0
39.
3-305.11; Core; A box of waffle mix and hot cocoa mix was stored on the floor of the dry storage closet. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; In a clean, dry location; Where it is not exposed to splash, dust, or other contamination. CDI - Boxes were moved off the floor.
0.0
55.
6-501.12; Core; The interiors of the built-in cabinets at the breakfast bar had debris on shelving. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the cabinets more frequently.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There was no certified food protection manager, a priority violation was found, and when asked questions regarding safe food temperatures and the procedures regarding the sanitizing of food-contact items the PIC was unable to answer correctly. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or responding correctly to the inspector's questions as they relate to the specific food operation. CDI - Provided education to food employee and follow-up for correction of priority violation scheduled.
1.0
2.
2-102.12 (A); Core; The person in charge present during operating hours was not a certified food protection manager. 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. Have a certified food protection manager present during operating hours to allow for better food safety.
1.0
16.
4-702.11; Priority; Utensils in use for food service are not being sanitized after cleaning and rinsing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Acquire approved sanitizer for food-contact surfaces, hand sanitizer is not an approved sanitizer for food-contact surfaces. Follow-up by 12/16/2022.
1.5
16.
4-601.11 (A); Priority Foundation; A couple dirty utensils were stored with clean utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils removed and placed at 3-compartment sink for cleaning.
0.0
33.
3-501.15; Core; Observed sausage gravy cooling while tightly wrapped in plastic and fitted with a lid, hampering heat transfer from food. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lifted corner of lid and plastic wrap to allow for better heat transfer.
0.0
39.
3-305.11; Core; A box of waffle batter was stored on the floor of the dry storage closet. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; In a clean, dry location; Where it is not exposed to splash, dust, or other contamination. CDI - Moved box off the floor.
0.0
48.
4-303.11; Priority Foundation; Sanitizing liquid for utensils was not available during time of inspection. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Acquire approved food-contact sanitizer, such as a Multi-QUAT or a chlorine-based sanitizer, from supplier. Follow-up by 12/23/2022.
0.5
55.
6-501.11; Core; Hand sink in the kitchen is being held up by a 2x4 piece of food. Physical facilities shall be maintained in good repair. Repair hand sink by anchoring to the wall, remove 2x4 wood piece.
0.5
55.
6-501.12; Core; Built-in cabinets of the breakfast bar and the kitchen had dirty interiors. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the cabinets.
0.0
General Comments
If there are any questions, contact your Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 12/16/2022
7-102.11; Priority Foundation; Spray bottle of chemical with no label on it. Working containers of chemicals shall be labeled with the common name of the material. CDI - chemical unknown, bottle emptied. Do not re-use this bottle without knowing what the original contents were.
1.0
55.
6-501.11; Core; Handsink is being propped up by a 2x4. Physical facilities shall be in good repair. Re-anchor handsink to the wall so it no longer requires the support of the unfinished 2x4.
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
