3-501.18; Priority; Observed no date marking for house made subs, tuna and ham sandwiches inside walk in cooler. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
1.5
36.
4-302.12; Priority Foundation; Thin probe thermometer is not available. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer. Probe obtained.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on handles of door proofer. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
5-501.115; Core; Observed trash bags sitting on dumpster pad and grease spillage contained within receptacle corral. Observed doors left open on trash receptacle. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean.
0.5
55.
6-501.16; Core;Observed mop heads stored inside mop sink basin. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
5-205.11; Priority Foundation; Observed box of raw chicken stored on top of handsink next to 3 comp sink, blocking access to employees. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. EHS removed item to wash hands.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed various housemade salads and sliced deli meats, chicken, ham, turkey holding above 41F inside the front of the self service case. Observed ambinet air temps inside cases 31F and 29F. TCS foods shall be held at 41F or below. Manager requested unit repair.
1.5
23.
3-501.18; Priority; Observed no date mark on open package of country ham.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
54.
5-501.116; Core; Observed soiled dumpster. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. call landlord or contact service provider for cleaning.
4-601.11(B) and (C); Core; Observed buildup on lower shelving on two rolling slicer stands and on the side panel of prep table. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Observed thick buildup on floor under 3 comp sink. Observed a buildup inside floor drain under food prep sink. Observed dust buildup inside vent in womens handicap restroom. physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas.
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
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
45.
4-903.11(A) and (C); Core; Observed single-use trays stored on the floor next to the walk-in freezer. Single-use/service articles shall be stored at least 15 cm (6 inches) above the floor. CDI - trays moved by PIC
0.5
49.
4-601.11(B) and (C); Core; There are food debris on the door tracks of glass display cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area more frequently.
0.5
53.
6-501.18; Core; Lower part of the urinal has dark brown residue buildup. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the urinal.
0.0
55.
6-501.12; Core; Observed that floor under that deep fryer needs cleaning (thick grease accumulation), there are some debris under the shelving in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due COVID-19 precautions.
*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.
In several locations in the store today, including this department, walk in coolers were observed to be left open and unattended. No indication that this led to any temperature violations today, but please remind staff to keep walk in cooler doors closed. This and other departments have educational poster and Food Lion exclusion guidance document posted. Consider posting Form 1-B as well, as it provides more detail on what health conditions staff must report.
*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.
"*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".
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*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.
Keep all stored foods covered in walk in cooler to prevent contamination. Observed chicken wings and nuggets uncovered in the walk in cooler. Do not store food on the floor. Observed box of bread and container of icing stored directly on the floor in the walk in freezer.
1.5
11.
Sanitizer must be at least 200ppm(quat). Sanitizer was less than 150ppm during inspection. Clean and sanitize silcers. Observed dried debris on slicer and slicer blade.
1.5
44.
Keep dumpster doors and lids closed when not in use. Clean area around dumpsters. Observed cabbage leaves and cracked shell eggs on gate and dumpster pad.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Foods in cooling or cold holding equipment, or food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Observed cooked chickens cooling on the second shelf of walk in cooler uncovered.
2.0
43.
Mens restroom was out of soap.
0.0
49.
Documentation of approved training - 2 point credit awarded.
