4-703.11; Priority; Chlorine sanitizer in dish machine 25ppm. Maintain sanitizer at 50-100ppm. Sanitizer is showing that it is coming out of dispenser but not showing concentration/not hitting dishes. CDI: PIC using 2 comp sanitizer.
1.5
24.
3-501.19; Priority Foundation; Half and half does not have a time stamp or timer set. TPHC items shall be time stamped. CDI: Items time stamped.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-304.14; Core; Quat sanitizer buckets 0ppm. Maintain sanitizer at correct concentration of 200-400ppm. CDI: Buckets corrected.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-703.11; Priority; Chlorine sanitizer in dish machine 0ppm. Maintain sanitizer at 50-100ppm. Sanitizer is showing that it is coming out of dispenser but not showing concentration/not hitting dishes. CDI: PIC using 2 comp sanitizer.
1.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Floor tiles broken at front service area. PHYSICAL FACILITIES shall be maintained in good repair.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Grade Card not posted when arrived. Do not move grade cards from where posted by REHS. Approved Variance for use of 2-comp sink to wash, rinse, sanitize dishes, but what method was approved is not posted. Find which method was approved and post with the variance approval letter. VR-VERIFICATION REQUIRED. REHS will return by September 3, 2021 to verify hot water of at least 100F is provided for kitchen handwashing sink. Follow-Up: 09/04/2021
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. VR-VERIFICATION REQUIRED. REHS will return by August 20, 2020 to verify chlorine sanitizer concentration at the dish machine has been corrected. Follow-Up: 08/23/2020
*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* 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. Follow-Up: 08/25/2017
