4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Corrected. Hose pushed in bucket too far had curled around and up out of chlorine.
3-304.12; Core; Sugar scoop handle in container under counter at front area is laying in sugar. Store in product with handles up and extending out of foods.
0.5
45.
4-903.11(A) and (C); Core; Case custard lids stored on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of sugar scoop in sugar bin at front registers under counter, walk in cooler vents on cooling unit, and drawer between steam tables and prep sink.
5-205.11; Priority Foundation; Radio in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
1.0
44.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
51.
5-205.15; Sink sprayer leaking. Plumbing shall be maintained in good repair. No points taken. Core;
5-205.11; Priority Foundation; Noted a few wiping cloths stored in one of the handwashing sink in the prep kitchen and ice dumped in another handwashing sink by Cashier's station. Ensure all handwashing sinks are designated for handwashing only. CDI- items removed.
1.0
39.
3-305.11; Core;Upon arrival noted a few cases of food stored on the floor in the Walk-in freezer unit. Ensure food items are stored at least 6 inches off the floor in a clean dry location.
1.0
45.
4-903.11(A) and (C); Core; Observed a few single service containers stored in a upright position on the central prep table. Also noted unpackaged single-service forks and spoons stored in various directions in the holding container near the Cashiers station. Discussed inverting single-service items and ensuring all unpackaged single-service utensils are stored with the handles facing the same direction to avoid the risk of contamination.
0.5
49.
4-601.11(B) and (C); Core; Observed some black/ pink organic build-up on the underside of the faucet nozzle located at the scrap sink. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
51.
5-205.15; Core; Noted slow leak underneath the handwashing sink located across from the bulk ice machine. Also noted a slow leak coming from the base of the three compartment sink faucet. Ensure all plumbing maintained in good repair. Have noted leaks repaired.
0.0
54.
5-501.113; Core; Noted sliding doors left opened for outside dumpster unit. Ensure dumpster sliding doors are kept closed in between use.
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
5-202.12; Core; The handwashing sink near the back of kitchen is only reaching up to 86 F. Discussed having hot water adjusted. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several stainless Steele serving containers with sticker residue on the side surfaces while stored as being clean. Noted one of the vegetable dicers had dried on food debris along the blade while stored as being clean CDI: Instructed PIC to rewash and sanitize
1.5
28.
7-102.11; Priority Foundation; Observed a few working spray bottles of degreaser missing label on the chemical storage rack. 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- Instructed PIC to properly label.
1.0
40.
2-303.11; Core; Observed a few food employees bracelets while preparing food on the line. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
45.
4-903.11(A) and (C); Core; Observed a few single service containers stored in a upright position on the central prep table. Discussed inverting single service items to avoid the risk of contamination.
0.0
49.
4-601.11(B) and (C); Core; Observed some black/ pink organic build up on the underside of the faucet nozzle located at the scrap sink and 3 compartment sink. ) Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
56.
6-403.11; Core; Upon arrival, noted personal food items and beverages stored closely among retail food items in the walk in cooler. Also observed a personal beverage stored on the shelf above a prep table. Employee beverages and personal food items shall be stored away and below any food and food service preparation equipment, to prevent contamination of food and clean equipment.
6-301.11; Priority Foundation; The hand soap dispenser near the deep fryer unit was not working at the beginning the inspection. The batteries had died on dispenser. Discussed ensuring all required provisional (soap, paper towels, etc.) are available at all handwashing sinks. CDI- PIC properly replaced batteries at dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several multi use utensils (metal serving containers and white bus containers) with sticker residue on the side surfaces while stored as being clean. Noted one of the vegetable dicers had dried on food debris along the blade while stored as being clean CDI: Stickers removed and utensils sent to be properly cleaned. Dicer sent to 3 compartment sink to for rewashing and sanitizing.
1.5
40.
2-303.11; Core; Observed a few food employees donning wrist watches and bracelets while preparing food on the line. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
44.
4-901.11; Core; Noted multiple serving containers stacked wet on the storage rack across from the 3 compartment sink. Discussed ensuring containers are properly air dried after cleaning.
0.0
45.
4-903.11(A) and (C); Core; The single service plastic spoons and forks were stored in various directions at the front end condiment station behind the cash registers. Discussed ensuring exposed single service items are stored in the same direction to avoid cross contamination.
4-903.11(A), (B) and (D); Core; several metal drawers holding utensils have dried debris
and sticky residue inside of them. Equipment and utensils shall be stored in a clean dry place where contamination cannot occur. The drawers were cleaned.
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 software issues.
4-601.11 (A); Priority Foundation; the beverage station contact surfaces had a large amount of debris inside the soda nozzles. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
The soda nozzles were cleaned.
1.5
55.
6-501.12; Core; there is a build up on the fans in the walk in cooler. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. The manager will clean these fans.
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 PANDEMIC.
*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.
