3-501.19; Priority; Cooked eggs in a breakfast bar container were placed in a refrigerator, instead of being discarded under time control procedures. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, with 4 hours from the point in time when the food is removed from temperature control. CDI - Eggs were voluntarily discarded.
1.5
28.
7-202.12; Priority; A container of pesticide spray without a label stating it is allowed in a food restaurant was stored with other food establishment cleaners. Poisonous/toxic materials shall be used according to: Manufacturer's use directions included in the labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI - Unapproved pesticide removed.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
7-202.12; Priority; Spray bottle of pure bleach was in the kitchen for use, concentration was too high for use in a food establishment as stated on manufacturer's label. Poisonous or toxic materials shall be used according to: Law and this Code; and manufacturer's use directions included in labeling. CDI - Spray bottle discarded by PIC, do not use bleach in the kitchen area, use Quat sanitizing solution.
1.0
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine but no testing device for measuring utensil surface temperature. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. Acquire thermal test strips or high-temp dishwasher testing device, follow-up by 11/28/2022.
0.5
48.
4-302.14; Priority Foundation; QT test strips had expired in 2020 and were no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - REHS provided new QT test strips.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964. 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: 11/27/2022
2-501.11; Priority Foundation; Establishment was unable to locate written procedures for cleaning bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new Food Code requirement and emailed documentation for procedures. Print out and have for next inspection.
0.0
24.
3-501.19; Priority; Foods taken from breakfast buffet under TPHC were placed back into the refrigerator instead of being discarded. If time without temperature control is used as the public health control up to maximum of 4 hours: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CDI - Spoke with PIC that foods may not be returned to cold holding after placement on breakfast buffet and foods were voluntarily discarded.
1.5
28.
7-202.12; Priority; Spray bottle of pure bleach is being used in the kitchen, concentration is too high. Poisonous or toxic materials shall be used according to: Law and this Code; and manufacturer's use directions included in labeling. CDI - Diluted bleach solution to a concentration adequate for use in a food establishment. Follow use instructions on label for a food establishment.
1.0
44.
4-901.11; Core; A couple plastic containers were stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. CDI - Separated containers for air drying.
0.5
48.
4-501.116; Priority Foundation; Test strips are expired and water damaged. Concentration of sanitizing solution shall be accurately determined using a test kit or other device. Replace test strips with a new, effective one. Follow-up by 2/07/2022.
0.5
48.
4-302.13; Priority Foundation; Establishment has a high-temperature dish machine but has no testing device. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. CDI - Educated PIC on new Food Code requirement, acquire thermal test strips or dishplate high-temperature testing device.
0.0
54.
5-501.115; Core; Buildup of wooden pallets in outside dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove wooden pallets and maintain the storage area clean.
0.0
General Comments
No PIC 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: 02/07/2022
*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.
