4-501.114; Priority; Chlorine sanitizer is less than 50ppm in the spray bottle. Chlorine sanitizer shall be mixed to 50-200ppm of chlorine. Sanitizer was remixed to the proper concentration.
2-402.11; Core; A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
Observation: The boxes being used in the prep refrigerator are not cleanable.
4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
3-501.16 (A)(2) and (B); Priority; Noted containers of hot dogs and polish sausage dogs were temping between 47-51 F in the prep cooler unit. Noted ambient air for prep cooler unit was 45 F. All TCS items must held at 41 F or below for cold storage. CDI- ambient air adjusted for unit.
1.5
41.
3-304.14; Core; Noted chlorine sanitizer reading 0 ppm during time of inspection. Chlorine sanitizer solution must be maintained between 50-200 ppm. CDI Education provided during inspection.
0.0
47.
4-501.11; Core; Ice build up inside the two door upright freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.;
4-602.13; Core; The gaskets on the upright freezer doors have mold like build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.15; Priority Foundation; Cooling hotdogs in the prep refrigeration unit with the lid on. Cool TCS food in rapid cooling equipment(walk-in cooler or walk-in freezer), loosely covered or uncovered, in an ice bath, use as as ingredient or use other effective methods. The hotdogs were put in the walk-in cooler and the lid was removed.
0.5
55.
6-501.12; Core; Floor has build up in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
3-304.14; Core; Wiping cloth is stored wet on a prep surface. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. Wet wiping cloth was placed in sanitizer solution mixed to the proper concentration.
0.5
47.
4-501.11; Core; Ice build up inside the two door upright freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.
1.0
55.
6-501.12; Core; Floors have build up beneath the 2 compartment sink and in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; Facility does not have written procedures for employees to follow when responding to vomiting and diarrheal events. Provide written procedures for vomiting and diarrheal events. A copy of written procedures was emailed to the person in charge.
0.0
40.
2-402.11; Core; Food service employee is not wearing a hair restraint. Food employees shall wear hair nets, hats, hair coverings or hair nets. This employee put a hair net on once REHS spoke to the person in charge.
0.5
41.
3-304.14; Core; Wiping cloth stored wet in the prep area. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specifications. The wet wiping cloth was placed with the dirty linens.
0.5
47.
4-501.11; Core; Lots of ice build up in the two door upright freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4.2.
0.5
49.
4-602.13; Core; Single service shelving and gaskets on the upright freezer are dirty. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Floors are dirty in the prep room and in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Broken floor tiles in the prep area and in the walk-in cooler. Physical facilities shall be maintained in good repair.
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 signature of recipient due to COVID-19 pandemic.
*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* 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. In self-service area, recommend adding a thermometer right in area where most of the meat-milk is being held, located where easily readable. Recommend making sanitizer spray more frequently or higher in the 50-200ppm range for chlorine. Concentration today barely making 50ppm.
*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.
*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.
