4-602.11; Core; Very minor pink residue on left side ice ice shield inside ice machine. Enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues. Soda nozzles and ice chute very clean. Employee began cleaning the ice shield during inspection. No points deducted.
0.0
21.
3-501.16(A)(1) ; Priority; Potatoes on make line in green container hot holding at 115-130F. TCS (Time/Temperature Controlled for safety) foods shall be held hot at 135F or higher. Discussed using TPHC (Time as a Public Health Control) for these potatoes on the line since they are held under heat lamp during service. TPHC forms emailed and time added to potatoes during inspection. Employees educated on the use of TPHC versus temperature and once labeled for time, it must be discarded after 4 hours and food cannot be saved. Manager stated potatoes will be gone within the 4 hours and will have to make fresh. Educated about various methods to document time cooking completed.
4-602.11; Core; Drink machine nozzles had dark built up residue present on interior nozzles. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Scrub soda nozzles with soap, then soak in sanitizer.
1.5
33.
3-501.15; Priority Foundation; Foods prepped in the morning observed cooling in the walk-in cooler in tightly wrapped containers. Cooling shall be accomplished by using rapid cooling equipment, using shallow pans, separating food into smaller portions, and loosely covered, or uncovered if protected from overhead contamination. CDI - PIC unwrapped the containers.
0.0
47.
4-501.11; Core; Both gaskets torn on the reach-in cooler and one lightbulb does not work under the hood. Equipment shall be maintained in a state of good repair. Replace the above-mentioned items.
3-202.11; Priority; There was vegetables and dry foods delivery. The only TCS food that was delivered today was a box of spring mix. EC checked temperature, and it was at 45F, the delivery was finished by then and the driver left. Refrigerated, potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41F or below when received. CDI - EC educated PIC about temperature checking during the delivery process and sending back TCS foods that are above 41F.
1.0
15.
3-302.11; Priority; Observed that small container of raw shell eggs that was stored above the chicke&pork broth in the reach-in 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.
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
3-304.12; Core; Observed plastic ramekins inside containers of spices. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoops instead of ramekins.
0.5
53.
5-501.17; Core; Observed that both unisex restrooms do not have covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Use covered receptacles.
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; No PIC signature due to COVID-19 precautions.
4-602.11; Core; Ice machine had black residue built up on white plastic part of interior. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean ice machine more frequently. Clean this area more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In reach in cooler foods were between 42-45F. TCS foods shall be maintained at 41F or less. Foods were put in walk-in. EHS recommends putting foods in smaller portions, using metal pans, and putting foods in back to limit temperature fluctuation.
1.5
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 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.
*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.
