4-601.11(B) and (C); Core; Significant dust build-up on large circular fan blowing in main kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and other debris.
4-601.11 (A); Priority Foundation; Sticker residue left on clean pans inside kitchen. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
41.
3-304.14; Core; Wet wiping cloth handing over prep sink faucet. Wet wiping cloths shall be stored between uses in a container of chemical sanitizer at the proper concentration.
0.5
47.
4-205.10; Core; Facility is using a damaged/badly cracked house-hold container for food storage inside their small flip-top cooler. Food equipment shall be classified for sanitization by an ANSI accredited certification program.
0.5
55.
6-501.12; Core; Cleaning needed at facility floor drains under 3-compartment sink. Dust build-up on fan inside kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation; Hand towel dispenser empty at hand washing sink in kitchen area. Each handwashing sink or group of adjacent sinks shall be provided with a hand drying towel or device. CDI: PIC replaced hand towels.
1.0
10.
5-204.11; Priority Foundation; There is currently no designated hand sink in bar area. Handwashing sinks shall be located to allow convenient use by employees in food preparation, food dispensing, and ware washing. CDI: EHS advised converting one of the two dump sinks back into a hand washing sink. PIC to provide soap and a hand towel dispenser. EHS provided a new handwashing sign for facility to use.
0.0
17.
3-701.11; Priority; Undated container of cheese dip with fuzzy microbial on the food. Food that is unsafe, adulterated, or not honestly presented shall be discarded. CDI: Food discarded.
1.0
23.
3-501.17; Priority Foundation; Container of cheese dip and two opened gallon containers of milk without a date marking. Time/Temperature control for safety foods shall be date marked with the date of preparation or opening as day 1 or with the date of discard. CDI: Cheese dip discarded. PIC applied date markings to milk containers.
1.5
47.
4-501.11; Core; Significant ice build-up inside grab & go freezer station. Equipment shall be maintained in a state of good repair. PIC stated part to repair freezer has been ordered and is awaiting arrival.
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
*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: 07/09/2019
*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.
