4-702.11; Priority; Equipment was being sanitized in quaternary ammonia sanitizing solution below 200 PPM. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: Equipment was cleaned and sanitized after adding sanitizing solution manually (200 PPM).
1.5
39.
3-305.11; Core; Box of chicken was stored on the floor within walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food above floor.
0.0
49.
4-601.11(B) and (C); Core; Gaskets on display cooler were soiled with food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean gaskets.
2-301.12; Priority; Observed a food employee washing his hands with gloves on. Food employee shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound. CDI - EC stopped the employee, he took the gloves off and washed his hands properly.
2.0
10.
5-205.11; Priority Foundation; Observed PIC rinse food thermometer's probe in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - educated PIC about use of handwashing sink.
0.0
36.
4-502.11(B); Priority Foundation; PIC did not have properly working food thermometer (batteries did not work in both food thermometers that PIC provided). Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Verification will be held the latest on April 19th (Friday) to check if the facility has working food thermometer.
0.5
40.
2-402.11; Core; Food employees (all three of them) did not wear any hair restraints while working with meat. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. They put on hair nets during inspection.
1.0
General Comments
Verification will be held on Friday, April 19th. If you have any questions please call Ursula Gadomski at 984-239-0850. Follow-Up: 04/19/2024
7-202.11; Priority Foundation; Found an aerosol can of Lysol on a table near single use items. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing equipment and utensils shall be allowed in a food establishment. CDI - PIC removed Lysol from the work area.
1.0
40.
2-402.11; Core; Food employees did not wear any hair restraints while working with meat. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Wear hair restraints.
4-601.11 (A); Priority Foundation; Found several brooms and dustpans inside the prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC removed the items. Sink was cleaned and sanitized. Do not keep cleaning equipment inside the prep sink.
3.0
40.
2-402.11; Core; Food employee did not wear any hair restraints while working with meat. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Wear hair restraints.
0.5
55.
6-501.12; Core; Floor in the walk-in cooler has residue buildup and stains, especially under the shelving. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
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
2-301.14; Priority; Observed a food employee checking his cellphone and later he just started handling meat without washing his hands. EC stopped the employee. Wash your hands: After touching bare human body parts other than clean hands and clean, exposed portions of arms; After using the toilet room; After caring for or handling service animals; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves for working with food; After engaging in other activities that contaminate the hands. CDI - employee washed his hands and put on new glows.
0.0
10.
6-301.12; Priority Foundation; There was no paper towel at the handwashing sink. Each handwashing sink shall be provided with individual, disposable towels. CDI - Paper towels provided.
1.0
28.
7-102.11; Priority Foundation; Found spray bottle of cleaner that was not labeled with the name of the product. Working containers used for storing poisonous or 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 - Bottle labeled.
1.0
54.
5-501.115; Core; Observed trash (cardboard, papers etc.) on the ground around the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean the area. Next time full credit will be taken.
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
15.
3-302.11; Priority; Observed goat meat stored below chicken in the display glass cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
54.
5-501.115; Core; Observed trash (cardboard, papers etc.) on the ground around the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean the area.
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; No PIC signature due to COVID-19 precautions.
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health. Follow-Up: 05/17/2021
