3-501.16 (A)(2) and (B); Priority; Eggs are 48F in the prep area. Keep TCS food at or below 41F or below. The eggs were voluntarily discarded.
1.5
36.
4-302.12; Priority Foundation; No thermometer in one door refrigeration unit. Refrigeration thermometers shall be readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.
0.5
53.
6-501.18; Core; The men's toilet is soiled in the men's restroom. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean.
Observation: Staffing are drinking out of containers that do not prevent hand to mouth contact when opening /closing.
2-401.11; Core; B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
15.
Observation: Produce slicer stored clean had visible food debris down under blade system.
3-304.11; Priority; FOOD shall only contact surfaces of:
(A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code
1.5
15.
Observation: raw pork being stored over ready to eat apply baked goods in walk in.
3-302.11; A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,
CDI: Operator removed baked items and placed with other ready to eat foods thawing in walk in.
0.0
36.
Observation: The prep refrigerators on make service line do not have thermometers to monitor air temperature.
4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.0
47.
Observation: The ice scoop holder installed on the interior of ice machine is not cleanable and does not meet requirements of construction under 4-1, 4-2. Screws used are open with areas of accumulation. The plastic seams are not sealed and allow for areas of accumulation.
4-202.11;A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
(3) Free of sharp internal angles, corners, and crevices; Pf
(4) Finished to have SMOOTH welds and joints; Pf and
(5) Except as specified in par. (B) of this section, accessible for cleaning and inspection by one of the following methods:
0.5
48.
Observation: Staff not rinsing equipment and utensils before placing into sanitizer basin. 4-603.16; Core; A) Use of a distinct, separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
CDI: Operator had staff rewash and rinse all equipment and utensils before sanitizing.
0.0
51.
Observation: Cold water is no longer available at the ware wash sink faucets. When cold water faucets were turned on, cold water not indicated under 90F.
5-205.15; A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair. Core;
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 Nicole Millard/ 919-500-6205/ Rena.Millard@wake.gov
4-602.13; Core; The area around the juice nozzles at the dispenser has heavy soil buildup around it.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean area mentioned.
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; Facility does not have written procedures for vomiting or diarrheal clean up events. Provide written procedures for vomiting and diarrheal clean up events. Written procedures were emailed to the person in charge.
0.0
49.
4-602.13; Core; The sides of the fryer has grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The floor and the wall have build up under the 3 compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
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.
*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. Inspection by Stephen Cogdell.
The ice scoop at the drive thru soda machine was laying in the ice. Keep the scoop stored with the handle up.
0.5
36.
The freezer at the fryers has a torn gasket. Replace the gasket.
0.0
40.
The soda machine ice chute in the dining room has minor mold growth. Also clean the washing machine, carts, the red plastic drain board cover, and the storage racks as needed. Clean the cabinets under the soda machines in the dining room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
An open case of a bakery items was sitting under raw beed and raw pork in the freezer. Case was moved. Keep ready-to-eat foods on the top shelf in freezer and refrigerator.
In the refrigerator, store eggs in the shell under the pasturized liquid eggs.
1.5
11.
The slicer on the dish storage shelf still had food left on it, and a measuring spoon was very oily. Check steam table pans for baked-on food debris in the corners and on the rim of the pan. Items were re-washed.
The sanitizer in the towel buckets was at 0 ppm. Buckets were changed.
1.5
16.
Steak fries are being partially cooked and then left at room temperature. When a customer orders fries, they are put back into the fryer before service.
Keep the fries hot at above 135 F or start the cooling process by placing them in an open container in the freezer.
Cool from 135 F to 70 F in 2 hours, and from 70 F to 45 F in another 4 hours.
The omelets in the steam table pan are too cool. The top omelet is at 114 F. The bottom one is at 135 F. Keep the omelets at 135 F or hotter. Top omelets were discarded.
2.0
43.
Only one of three paper towel dispenser is working. Provide paper towels at all the hand sinks.
1.0
49.
No documentation of approved training - no credit awarded.
Take apart and thoroughly clean the pancake dispenser. (It was cleaned.) The pepsi spout needed cleaning. (It was cleaned.) A few of the pans needed to be more thoroughly cleaned. (I put them back on the sink.) The sanitizer in the bucket near the grill was too weak. (It was dumped out.)
1.5
17.
The food in the 3 door reach-in refrigerator was not cold enough. The eggs were 56 degrees and the hot dogs were 70. These items must be held cold at 45 degrees or colder. (Everything was moved to the walk-in refrigerator.)
2.0
36.
The 3 door reach-in refrigerator is not cold enough. Also 2 doors do not self close, left door and center door. They pop open if another door is closed hard. Repair the doors and make sure the unit is maintaining food tempatures at 45 degrees or colder.
0.5
43.
The towel dispensers near the ice machine is not working.
1.0
49.
No documentation of approved training - no credit awarded.
There was an employee drink setting on the biscuit making table.Employee drinks must have a lid and a straw or employees must not drink while working. Also the cup must be stored down low and not on the prep table. (When I walked in an employee grabed it and put it in the trash.)
1.5
11.
Take apert and thoroughly clean the can opener. (It was cleaned.)
0.0
34.
There were trays drying on the drainboard but they were setting on cloth towels. Set the trays on something that is non absorbant such as a rubber mat or an oven rack etc to prevent the trays from sliding.
0.5
42.
Put an anti-siphon backflow preventer on the hose bibb in the mens rest room, just like the one in the womens rest room. The hose bibb is under the hand sink.
0.0
43.
One hand sink needed paper towels.
1.0
48.
The doors are not closing because there is so much air blowing out the doors. The return air from the hood system may need to be adjusted.
0.0
49.
No documentation of approved training - no credit awarded.
Thoroughly clean the pans. (They were taken back to be rewashed.)
1.5
34.
There were two wisk in a container of water. Store the wisk on a clean dry surface, or in the product, or rinse them off and store on a clean dry surface,or take them back to the utensil washing sink to be washed, or you may store them in water maintained hot at 135 degrees or hotter if you want to store them wet.
0.5
35.
Put the tea jugs on a shelf or rack at least 6 inches above the floor. They are in the outside storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
