3-501.16 (A)(2) and (B); Priority; Observed several TCS foods in the walk-in cooler holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - Foods were moved into walk-in freezer to rapidly cool.
3.0
28.
7-102.11; Priority Foundation; A couple spray bottles with chemicals did not have labels. Working containers used for storing poisonous/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 - PIC wrote name of chemicals on bottles. Ensure labels are reapplied to bottles when they start to wear and fade.
1.0
41.
3-304.14; Core; Observed a couple damp wiping cloths stored on a storage shelf. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at adequate concentrations. CDI - PIC placed damp wiping cloths in the hamper.
0.0
55.
6-501.11; Core; Observed a damaged corner on the half-wall leading into the kitchen. Physical facilities shall be maintained in good repair. Repair damaged corner.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; A container of shredded mozzarella was holding a couple degrees above 41F, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC moved mozzarella into walk-in cooler, spoke with REHS about TPHC procedures for out-of-temperature foods for this cooler.
1.5
28.
7-102.11; Priority Foundation; A couple spray bottles of chemicals did not have name labels. Working containers used for storing poisonous/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 - Labels were added to the spray bottles.
1.0
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.
5-202.12; Core; Handwashing sink beside the dishwasher did not have hot water running. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - Hot water returned to sink, do not turn off water to this sink. If owner wishes to remove this handwashing sink, please contact Wake County Plan Review.
1.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS salad dressings stored in the top section of the salad prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Dressings moved to lower section of the cooler, REHS recommends adding ice to containers to assist with cold holding.
1.5
28.
7-201.11; Priority; A caulking gun with caulk was stored over bowls on shelving. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment utensils, linens, and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Caulking gun moved.
0.0
54.
5-501.114; Core; The drain plug in the brown dumpster was damaged, creating a hole. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace damaged drain plug.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; Handwashing sink near the dishwasher had hot water supply turned off. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - Adjustments were made to allow for hot water to be provided. If owner wishes to remove this handwashing sink, contact Wake County Plan Review.
1.0
16.
4-601.11 (A); Priority Foundation; Observed a knife with dried-on food debris on the blade. Equipment food-contact surfaces and utensil shall be clean to sight and touch. CDI - Knife removed and placed at 3-compartment sink for cleaning.
0.0
39.
3-305.11; Core; Observed a package of onions stored on the floor of the walk-in cooler, and containers of cake stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; In a clean, dry location; and where it is not exposed to splash, dust, or other contamination. Store these items on shelving.
1.0
54.
5-501.111; Core; Observed a hole in the side of the green dumpster for cardboard recycling. Receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace or repair damaged dumpster.
0.0
General Comments
Contact Wake County Plan Review if owner wishes to remove dishwasher and handwashing sink, currently not being used in the establishment. If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; TCS foods in the tops of prep coolers and TCS foods in the walk-in cooler are holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. Have walk-in cooler looked at and adjusted if necessary. EHS suggested using TPHC for TCs foods in prep tops during lunch period, if this method is used maintain time logs and procedure. Follow-up by 8/15/2022.
1.5
33.
4-301.11; Priority Foundation; The walk-in cooler is having some issues maintaining TCS foods at 41F or less, leading to greatly reduced capacity for cold holding. Equipment for cooling/heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures as specified in the Food Code. Address issue with walk-in cooler, follow-up by 8/15/2022.
0.0
39.
6-404.11; Priority Foundation; A couple dented cans were stored with whole canned foods. Products that are held by the permit holding for credit/redemption/return to distributor such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, etc. CDI - Cans were removed from storage of other canned foods.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed pizza peel stored on the floor. Cleaned equipment and utensils, laundered linens, and single-service/single-use articles 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. Do not store utensils on the floor.
0.5
General Comments
Follow-up by 8/15/2022. 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: 08/21/2022
3-302.11; Priority; One tray of raw, repackaged chicken stored above pepperoni in walk-in cooler. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.
0.0
43.
3-304.12; Core; Scoop stored in salt storage with handle below surface of the food. When not in use, utensil shall be stored with their handle above the surface of the food. Scoop readjusted.
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
