4-602.11; Core; Pink residue build-up inside ice machine. Food-contact surfaces of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines. CDI: PIC wiped down machine during inspection. PIC will deep clean ice maker when able.
3-501.16 (A)(2) and (B); Priority; TCS foods in the breakfast reach in cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained above 41F. CDI: Food was moved to blast chiller and walk in cooler to be rapidly cooled.
1.5
45.
4-903.11(A) and (C); Core; To-go containers were not inverted during storage. Single-service articles shall be stored using means that afford protection from contamination until used. Store containers inverted.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-602.11; Core; Ice machine interior guard was lightly soiled with pink residues. Ice machines shall be cleaned at a frequency to preclude mold and soil. Clean ice machine.
0.0
33.
3-501.15; Core; Salads in front grab and go area and back reach in coolers had tight fitting lids during cooling. Food being cooled shall be loosely covered or uncovered. CDI: Lids were removed.
0.5
41.
3-304.14; Core; Sanitizing bucket was cloudy and stored on the floor. Containers of chemical sanitizing solutions shall be free of visible soil and stored off the floor. Ensure buckets do not get stored on the floor and are changed when soiled.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-302.11; Priority; 2 individually portioned raw salmon cutlets were stored above ready-to-eat bread and french fries in front prep freezer. Frozen raw animal foods removed from original packaging shall be arranged to prevent cross-contamination of ready-to-eat foods during storage. CDI: Salmon was placed on bottom shelf. Frozen raw food may be stored above ready-to-eat foods if it remains commercially packaged.
0.0
16.
4-602.11; Priority; Deli slicer and vegetable was soiled with food debris along blade and plate. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicers were sent to be cleaned.
1.5
23.
3-501.17; Priority Foundation; Container of sausage was not labeled with the date it was prepared. Multiple containers of food in kitchen were labeled with incorrect dates. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded after 7 days. CDI: Sausage was voluntarily discarded and labels were amended.
1.5
41.
3-304.14; Core; Sanitizing buckets for wiping cloth storage had concentrations of quaternary ammonia below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer was replaced.
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
3-302.11; Priority; Container of raw in-shell eggs were stored directly above ready-to-eat foods in reach in cooler. Cross-contamination shall be prevented during storage by separating raw and ready-to-eat foods. CDI: Food rearranged.
1.5
23.
3-501.17; Priority Foundation; Two containers of heavy cream were not labeled with the dates they were opened. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded after 7 days. CDI: Label added.
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
3-501.16 (A)(2) and (B); Priority; Melon, salmon, and yoghurt were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was placed in cooler to cool to 41F.
1.5
49.
4-601.11(B) and (C); Core; Top and sides of slicer were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure nonfood-contact portion of slicer is kept clean.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11(B) and (C); Core; Sides of spice shakers and containers had dust residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CDI: Dishes were cleaned.
NOTE: Facility began operating yesterday after being closed due to COVID-19. Kitchen is currently only serving boxed lunches with sandwiches, salads, fruits, oatmeal, chips, etc. No foods offered cooked to order. No self-serve buffet areas are currently in use. No areas in the front prep/cook area are in use. Very little food is stored in the kitchen and very little equipment is used. Upstairs cafe area is completely closed. 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.
