4-501.11; There are ripped gaskets on the refrigerator and the reach-in freezer. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace ripped gaskets.
7-201.11; Priority; Observed several bottles of cleaners and sanitizers stored above packages of bagels and a box of bananas. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above food. CDI - Chemicals moved to a lower shelf.
1.0
33.
3-501.15; Core; A container of prepped country gravy was cooling in a tightly sealed container in a refrigerator. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lid was lifted to allow for better cooling.
0.0
47.
4-501.11; Core; There are ripped gaskets on the refrigerator and the reach-in freezer. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace ripped gaskets.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.14; Core; Bathrooms used by food employees were missing signs at handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - Added handwashing signs to bathrooms.
0.0
36.
4-502.11(B); Priority Foundation; Food dial thermometer was not calibrated when tested during the inspection. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. CDI - A digital thermometer was located, tested to be accurately calibrated. Use accurate thermometer.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal food containers on dirty, lower shelving were stored with their food side facing upwards, allowing for contamination. Cleaned equipment and utensils, laundered linens, and single-service/single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean lower shelving and store containers either with food side facing downwards or wrap top container in plastic wrap to protect from contamination.
0.5
47.
4-501.11; Core; Ripped gasket on the reach-in freezer and the far refrigerator. Equipment components such as doors, seals, hinges, fastens, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace ripped gaskets.
0.0
49.
4-601.11(B) and (C); Core; Shelving under the prep tables has a buildup of debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean lower shelving.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
6-301.12; Priority Foundation; Handwashing sink was out of hand towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or heated-air hand drying device; or a hand drying device that employees an air-knife system that delivers high-velocity, pressurized air at ambient temperatures. CDI - Hand towels added to sink.
0.0
42.
3-302.15; Core; Apples placed for guest consumption still have stickers on their skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash apples and remove stickers during this process.
0.0
47.
4-205.10; Core; Small white freezer does not appear to be NSF OR ANSI-accredited. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Remove or replace freezer, multiple mentions on past inspections.
1.0
48.
4-302.14; Priority Foundation; Test strips in kitchen are heavily stained blue and can no longer be used effectively. A test kit or other device that accurately measures the concentration in MG/L for sanitizing solutions shall be provided. Acquire new test strips and keep them in a clean, dry location. Follow up on 1/13/2022.
0.5
50.
5-103.12; Priority Foundation; Cold water pressure in handwashing sink is very low, only providing a small stream of water. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Adjust sink to provide cold water of adequate pressure. Follow up by 1/13/2022.
0.5
54.
5-501.115; Core; Storage area of garbage dumpster has debris and trash buildup in enclosure. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean exterior dumpster area.
0.0
General Comments
No 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 Follow-Up: 01/13/2022
*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.
*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.
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.
