6-501.18; Core; The handwashing sinks and some of the toilets in both bathrooms (urinal in men's room) need cleaning. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the bathrooms more frequently.
1.0
56.
6-403.11; Core; Employee food (as well as other items) are stored on shelving and in the counter cooler above and mixed in with the establishment's food (and supplies). Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. As discussed, move items to designated areas.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
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.
0.5
23.
3-501.17; Priority Foundation - Opened box of hot dogs and container of chili (opened from day before) had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
36.
4-204-112; Core - No thermometer was available in reach-in refrigerator...In mechanical refrigeration, a thermometer shall be located in warmest part of unit...Provide thermometer in refrigerator that is accurate to plus or minus 3 degrees F. Air temperature must be 41F or less.
0.5
43.
3-304.12; Core - Ice scoop was stored on carry out bags...Food dispensing utensils shall be stored on clean surfaces...Store ice scoop on clean, nonabsorbent, and easily cleanable surface or container.
0.0
45.
4-903.11(A) and (C); Core - Paper food boats, styrofoam cups and plastic forks and spoons were unprotected...Single service disposable food containers shall be protected from contamination...Invert food containers on clean surfaces. Keep cups in approved dispenser or inverted and in their plastic sleeves pulled up to rims of top cups on stacks. Store forks and spoons with handles up (presented to user).
0.5
48.
4-302.14; Priority Foundation - No sanitizer test strips were available for quaternary ammonium (QA) sanitizer used...A test kit/device that measures concentration of sanitizing solutions shall be provided...Provide required sanitizer test strips for QA sanitizer used...Not corrected during inspection.
0.5
53.
6-501.18; Core - Both bathroom handsinks, front exterior of men's bathroom toilet, and one women's bathroom toilet were soiled...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
54.
5-501.113; Core - One dumpster side door was open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.0
54.
5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...VERIFICATION REQUIRED FOR ITEM #48 on this report: By March 17, 2023 send photo of quaternary ammonium test strips obtained to Lucy.Schrum@wake.gov OR text to 919-868-2565...DISCUSSION: Water sample for this year will be taken at a later date...METAL STEMMED THERMOMETER: Although accurate, it is damaged and should be replaced...>>>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: 03/17/2023
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
48.
4-501.14; Core - Interior surfaces of rinsing and sanitizing compartments of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Interiors of some cabinets/drawers and condiment holder in hot dog rotisserie area were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Kitchen sink drain and sides/edges of bathroom doors and toilet stall doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.
0.5
General Comments
DISCUSSION: Ice machine water supply line does not appear to have a double check valve, and ice melt drain line must drain into floor pipe by means of an approved air gap. Provide double check valve on water supply line and approved air gap for drain line as required>>>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
*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.
