4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI, items were moved to be cleaned.
4-501.11; Core - Wrap station heating pad was torn, and some metal storage hooks on shelves were rusty and peeling...Food service equipment shall be maintained in good repair...Replace heating pad and shelf hooks.
0.5
49.
4-601.11(B) and (C); Core - Some shelves in produce area were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase shelf cleaning frequency.
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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
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
6-301.12; Priority Foundation - No paper towels were available by handsinks in front store women's bathroom...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent sinks...CDI by providing paper towels
1.0
22.
3-501.16 (A)(2) and (B); Priority - Cut melons checked in open refrigerated display were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating melons. NOTE: Before cut fruit is brought out to open refrigerated display areas, it must be 41F or less throughout entire product.
1.5
41.
3-304.14; Core - Some buckets with moist wiping cloths (very little liquid at bottom of buckets) were stored above clean cutting boards...Buckets with moist wiping cloths shall be stored so they prevent contamination of clean equipment and utensils...CDI by properly storing wiping cloth buckets.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
