2-401.11; Core; Employee uncovered beverage is stored in the freezer on a centrally located shelf. Store employee beverages covered in an area separate from food served to guests and surfaces used to prepare food.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Box of Cartons of Liquid Whole Eggs 48.5F. Store egg in the refrigerator. Maintain at 41F and colder. Employee was asked to move the egg to the refrigerator.
2-103.11 (A) - (P); Priority Foundation; Butter and Cream Cheese are held on the buffet on the with no temperature control. Drawer in the cabinet under the buffet stores the remainder of the butter. Boiled Eggs 48F on the buffet. Person In Charge Duties include assuring employees are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the smployees' routine monitoring of food temperatures.
1.0
2.
2-102.12 (A); Core; Present management lacks ANSI certified manager training
1.0
6.
2-401.11; Core; Employee cup of coffee is stored on the prep table in the kitchen. Store employee personal items including beverages in a separate designated location, such as the shelf under the table. no points deducted
0.0
22.
3-501.16 (A)(2) and (B); Priority; Boiled Eggs 48F in the cold well on the buffet. Butter 72F (labeled keep refrigerated, 33F-40F). Cream Cheese 69F (labeled keep refrigerated). Butter is stored in the drawer under the buffet. Eggs, Butter and Cream Cheese shall be maintained at 41 degrees F and colder unless it is held according to the rule Time as a Public Health Control with written procedures.
3-501.16 (A)(2) and (B); Priority; Many packages of boiled Eggs 58F at the conclusion of breakfast service. Maintain eggs at 41F and colder. We discussed the use of ice and a metal pan on the buffet. Eggs were discarded today.
0.0
24.
3-501.19; Priority Foundation; Sausage held on the buffet does not remain at 135F as required to meet temperature requirements. Scrambled Eggs and Sausage are being discarded at the conclusion of breakfast service so are more appropriately held according to the rule: Time as a Public Health Control. No formal procedures exist. Manager wrote procedures that comply with the rule and posted them in the kitchen during today's inspection, specifying food begins at 41F or 135F and is discarded at four hours.
1.5
28.
7-102.11; Priority Foundation; Labels on Spray Bottles of cleaners and sanitizer are not correct or have been changed. Sanitizer is stored in a spray bottle with a perfume odor previously used for a different chemical. Do not store sanitizer in a spray bottle previously used for something else. Sanitizer bottle was discarded and bathroom cleaner removed from the kitchen.
1.0
48.
4-302.13; Priority Foundation; New rule requires an irreversible registering temperature indicator be readily accessible for measuring the utensil surface temperature, such as thermolabels or plate-simulator. discussed today
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
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. discussed today
0.0
39.
3-306.11; Priority; Apples are offered on the buffet, breakfast area with no protection. Stickers also remain on the apples. Wash the apples in cool water, wrap in plastic (or offer under a food guard/sneeze-guard). Apples removed from the exposed area today.
1.0
48.
4-204.115; Priority Foundation; Dish Machine digital display is not displaying completely. The water temperature displayed is probably 100 degrees F too cool. Repair to the display panel is needed. discussed today
0.5
48.
4-302.13; Priority Foundation; New rule requires an irreversible registering temperature indicator be readily accessible for measuring the utensil surface temperature, such as thermolabels or plate-simulator.
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
Biscuits heated in the microwave and held for guest self-service. Holding food according to time holding is appropriate for food that likely does not remain at 135F or hotter. Reference the rule: Time as a Public Health Control, that requires written procedures (recommend posting on the bulletin board near the handwashing sink), labeling (but referencing time limits will work for the breakfast service), and disposal of any remaining food at 4 hours.
*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.
