4-602.11; Core; Observed black residue on white panel of razzberry slushy machine. Observed syrup splash on back panel of razzberry and bone chiller slushie machines. Equipment is "out of order" at this this time. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to detail clean machine or remove equipment from the facility.
3-305.11; Core; Observed bags of chips stored under piping at back room hand sink.
Food may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
Relocate food.
0.0
48.
4-501.14; Core; Observed black residue inside spray nozzle hanging above 3 comp sink. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment.
0.5
55.
6-501.12; Core; Observed soiled floors all throughout facility, particularly in the mop sink area and 3 comp sink room. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-903.11(A), (B) and (D); Core; Clean utensils stored in a container that had collected debris on shelf above the 3-compartment sink. Cleaned equipment and utensils shall be stored in a clean, dry location. CDI- Utensils and container were placed in the wash basin of 3-compartment sink to be cleaned and sanitized.
0.5
47.
4-502.11(A) and (C); Core; Food container and lid with cracks present and no longer able to be effectively cleaned. Utensils shall be maintained in a state of good repair or shall be discarded. Discard/replace these items.
0.0
55.
6-501.11; Core; 1)Cover to toilet paper dispenser is broken. PIC stated that she has tried to order a new dispenser on the last three truck orders but states that the item is invalid. PIC will reach out to supervisor to determine how a new dispenser will be obtained. 2)Paper towel dispenser is no longer functional at the handwashing sink near the coffee dispensers. PIC is in the process of ordering a new paper towel dispenser and reach out to maintenance to have the new unit installed once received. Physical facilities shall be maintained in good repair. Ensure dispensers are repaired or replaced.
0.5
General Comments
*Half and half dispenser is broken due to hardware issues and is not currently being offered for self-service. Ensure a work order is submitted to have this unit repaired.
4-601.11 (A); Priority Foundation; Date labels were still present on a few stacked, clean plastic food containers above the 3-compartment sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Stickers were removed and containers were rewashed during the inspection.
0.0
28.
7-204.11 ; Priority; Sanitizer bottle observed with a concentration below 200ppm quat. when tested. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. CDI- Contents of spray bottle were emptied and solution was remade during the inspection.
1.0
55.
6-501.11; Core; Men's restroom is out of order due to a leaking pipe in plumbing. PIC stated that maintenance came to fix it last Friday (8/4) but started to leak again shortly after. Cover to toilet paper dispenser is no longer secure and has been removed. Physical facilities shall be maintained in good repair. Facility has submitted a service request for these items and is waiting for maintenance. Follow-up with service requests to ensure the dispenser and leak is repaired/replaced.
5-202.12; Core; Hot water knob to the handwashing sink in the back room is broken and hot water is not being dispensed from this sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Facility has placed a work order (7886500) on June 13, 2022 to have this knob repaired. EHS recommends re-submitting a work order to have this issue resolved.
1.0
10.
6-301.11; Priority Foundation; At the start of inspection, hand sanitizer was being stored in the soap dispenser at the back room handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Hand sanitizer was replaced with hand soap during the inspection.
0.0
45.
4-903.11(A) and (C); Core; Several unopened boxes of single-service articles being stored on the floor in the outside shed. One open box of disposable cups being stored on the floor in the back room. Single-service and single-use articles shall be stored in a clean, dry location at least 6 inches above the floor. CDI-Open box in back room was placed on shelving during the inspection. Elevate the boxes of single-service items in the storage shed.
0.5
49.
4-602.13; Core; Frequent cleaning is needed at the tray drain on the right drink dispenser machine. It has accumulated unclean residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean this drain more frequently.
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
5-202.12; Core; Hot water at handwashing sink in self-serve area is reaching as high as 66F when left on for several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC states that equipment was installed to meet hot water requirements at this handwashing sink; however, due to the recent winter storm, water was disconnected by the City of Raleigh and according to technician, there could be an air bubble in new piece of equipment that is not allowing hot water to pass through. Technician will visit facility tomorrow to restore hot water at this handwashing sink.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed in tall reach-in freezer that is nonfunctional to remove old spilled residue. Cleaning also needed on wire shelving in walk-in cooler to remove debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. If equipment is in facility, it should be kept clean, even when not in-use.
0.5
51.
5-205.15; Core; When hot water is turned on at the mop sink, the backflow prevention device starts to leak. A plumbing system and backflow prevention devices shall be maintained in good repair. A work order has been placed in October to have this device replaced; technician is still waiting on a part that is currently on backorder. Technician verified this via phone. Repair this backflow prevention system as soon as possible.
0.0
55.
6-501.12; Core; Cleaning needed under 3-compartment sink to remove the build-up of debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to floor and floor drain.
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 *Information sent to str23100@circlek.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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.
Note: The paper towel dispenser in the ladies restroom is not working. Please repair or replace. Note: There is a hand dry there and it is working.
****Please send a copy of the documentation or send a picture of the service repair report for the walk-in cooler within 10 days, contact information below. Thank you.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Inspected by Kaitlyn Yow. *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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Evaluated for completion of Transitional Non-Compliant Items list. Items 1,2,5,7 are complete. #3 and 4 have gaps along tops of coving/edge. Close with a smooth bead of sealant. #6 one bulb in warewash room still lacks tube shield. #8 fails to reach 10 foot candles. Will re-evaluate after walk in cooler lighting repair. Notice of Expiration issued.
