3-302.11; Priority;Observed trays of raw ground beef and raw meat loaf mix stored above pork chops and steaks inside walk in cooler. Observed raw ground beef stored on the top shelf above raw steaks in self service grab and go unit. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
49.
4-601.11(B) and (C); Core; Observed a buildup inside spray nozzle hanging above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Item cleaned during inspection.
5-202.12; Core; Observed handsink hot water 91F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
28.
7-204.11 ; Priority; Observed quat sanitizer 500PPM at 3 comp dispenser. Observed Dark blue green indicated on test papers. Quat sanitizer shall register 200-400PPM- Solution diluted. Dilute solution until concentration is adjusted to the proper range.
1.0
48.
4-501.14; Core;Observed debris inside spray nozzle handing above 3 comp sink. A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment. Nozzle cleaned during inspection.
3-302.11; Priority; Observed raw pork lion above RTE smithfield cooked pork. Observed sausage rolls stored on top of pimento cheese cups inside walk in cooler. Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
55.
6-501.12; Core; Observed dust accumulation on ceiling fans near 3 comp sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-302.11; Priority; Observed bacon wrapped jalepenos and pork chops stored directly under raw burgers inside walk in cooler. parate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
28.
7-201.11; Priority; Observed bottle of hand sanitizer on prep sink drain board. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
39.
3-305.11; Core; Observed two boxes of food stored in the floor of the walk in freezer.food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris inside spray nozzle at 3 comp sink. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nozzle.
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
3-302.11; Priority; Observed raw pork chops and raw ribs stored above cooked ribs in walk in cooler. Observed ground beef stored above seasoning shakers in walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
49.
4-601.11(B) and (C); Core; Observed white residue inside spray nozzle at 3 comp sink. Nonfood contact- surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nozzle.
0.0
55.
6-501.12; Core; Ceiling fans have an accumulation of dust. Physical facilities shall be cleaned as often as necessary to keep them clean.
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; Observed packages of cooked ribs stored on tray with packaged raw pork inside walk in cooler. FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
Manager rearranged storage hierarchy.
0.0
39.
3-305.11; Core; Observed boxes of food stored directly on walk in freezer floor.FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
Elevate items off the floor.
1.0
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
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
47.
4-501.12; Core; Cutting boards are discolored with deep cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface the cutting boards.
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
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.
*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. Inspection led by Ursula Gadomski.
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* 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.
*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, 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 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.
