6-301.12; Priority Foundation; There were no paper towels at the handsinks in the back prep area.- Each handwashing sink shall be provided with individual, disposable towels.- CDI, the sink was restocked.
1.0
16.
4-601.11 (A); Priority Foundation; Observed multiple plastic pans that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI, items were moved to be washed.
1.5
49.
4-602.13; Core; Observed gaskets with food debris in them that needs cleaning.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the gaskets.
The hand sink next to the dish sink had a sanitizer bucket being stored inside preventing use and being used for disposal. CDI: Operator removed bucket during inspection.
5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf
1.0
16.
The spout on the tea urn was accumulated with debris. Tongs were observed stored clean with accumulation of debris. CDI: Tongs were removed from service to be re-washed. Tea urn spout to be washed.
4-601.11 (A); Priority Foundation;(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
1.5
24.
Chicken nuggets and chicken fries were observed not labeled with time removed from cooking. These items were observed below 135F required hot holding minimum, timing machines were not being used. CDI: Products were discarded and all new products prepared had time label.3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) (135 F) or greater when removed from hot holding temperature control; P
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; P and
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. P
1.5
40.
Staff were observed preparing food without a hair covering. CDI: Operator had staff place hair net on head before continuing with food production tasks(s).
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.
0.0
45.
Single service items are being stored in unclean containers at drive through, self service counter/drink station. Ensure that all single service items are stored in clean containers.4-903.11(A) and (C); Core; C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
0.0
56.
6-202.11; Core; The light bulbs over the front expo line are not plastic coated or shielded. Currently several lights are not functioning which disallows staff to see these areas during production. (A) Except as specified in par. (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
3-302.12; Core - Some bottles of sauces were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of disposable cups and some coffee filters were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep filters in original plastic sleeves or covered container.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and corroded, and some appeared to have been spray painted...Food service equipment shall be maintained in good repair...Replace rusty shelves with similar approved equipment. Do not spray paint wire shelves--rusty shelves must be replaced.
0.5
48.
4-302.14; Priority Foundation - No test strips were available for testing chlorine sanitizer used for ice cream machine...Test strips or kits shall be provided to accurately measure sanitizing solutions used...Provide chlorine test strips for this sanitizer. Proper chlorine concentration is 50-200 ppm...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves/cabinets, areas above sandwich make line (food splatters), top sliding door tracks of hamburger freezer, exterior tops and sides of fryers and fry holding area, paper food wrap holders...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
51.
5-205.15; Core - When hot and cold water at mop sink/can wash faucet were completely turned off, water continued to flow through hose. During inspection, cold water at several kitchen sinks reached as high as 114-116F before going down in temperature...Plumbing system components shall be maintained in good repair...Repair mop sink faucet so water does not flow when water is completely turned off. Provide maintenance/repair on plumbing at kitchen sinks to ensure there is no cross-flow of hot water into cold water lines.
1.0
53.
6-302.11; Priority Foundation - No toilet paper was available at men's bathroom toilet...Toilet paper shall be available at each toilet...CDI by providing toilet paper.
0.5
54.
5-501.114; Core - Trash dumpster drain hole had no plug...Trash/recycling receptacles with drain shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Large ice accumulation was on walk-in freezer door and frame possibly due to damaged/warped door gasket and many layers of ice...Physical facilities shall be maintained in good repair...Remove ice from freezer door and frame and replace damaged door gasket to prevent air leaks.
0.5
55.
6-501.12; Core - Flooring under equipment and in corners was soiled. Vent hood above fryers and fire suppression lines above charbroiler were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
DISCUSSION: Water supply lines on ice machines, tea machine, and ice machine do not appear to have approved double check valves (backflow preventers). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply lines. (Section 5-203.14 of NC Food Code Manual). if they are not present, install double check valves on water supply lines as stated above...>>>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...VERIFICATION REQUIRED FOR ITEM #48 ABOVE. BY NOVEMBER 6, 2022, SEND PHOTO OF CHLORINE SANITIZER TEST STRIPS OBTAINED TO LUCY SCHRUM AT LUCY.SCHRUM@WAKEGOV.COM OR TEXT PHOTO TO 919-868-2565. Follow-Up: 11/06/2022
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
10.
6-301.11; Priority Foundation - No soap was available at men's bathroom handsink...An adequate supply of soap shall be provided at each handsink...CDI by providing soap at sink.
1.0
10.
6-301.14; Core - No handwashing signs were at bathroom handsinks...A sign that notified food employees to wash their hands shall be posted at each handsink used by food emmployees...Post handwashing signs at handsinks.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Scrambled egg mix in carton was 43-45F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by placing egg mix cartons in ice.
0.0
24.
3-501.19; Priority Foundation - Cut lettuce on time control was labeled with a 5 hour discard time, and ham on counter on time control did not have a time label on it. Time-control procedures were outdated (for example, a letter provided showed 2 hour time control for ham, but posted procedure for labeling showed a 4 hour time hold)...TCS* foods using time as a public health control must have a procedure that follows the Rules. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control...CDI by providing proper TPHC procedures and properly time marking foods. NOTE: Discard old time control procedures and only use and have available updated ones.
1.5
37.
3-302.12; Core - Bottles of sauces/dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate stacked wet containers and completely air dry them before stacking.
0.5
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Some wire shelving is rusty and damaged...Food service equipment shall be maintained in good repair...Replace rusty shelves with similar approved equipment.
0.5
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment...Increase cleaning frequency of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled shelving, interior bottoms of fryers, Blodgett oven interiors, areas above sandwich make line (food splatters), computer monitor lines...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - No covered trash can available in women's bathroom...A toilet room used by females shall be provided with a covered receptacle/can for sanitary disposal..Provide covered trash can/receptacle for women's bathroom.
0.5
53.
6-302.11; Priority Foundation - No toilet paper was available at one toilet in women's bathroom...Toilet paper shall be provided at each toilet...CDI by providing toilet paper at toilet.
0.0
53.
6-501.18; Core - Handsink basin to right of 3-comp sink was very soiled...Plumbing fixtures such as handsinks, toilets, etc. shall be maintained clean...CDI by cleaning handsink.
0.0
55.
6-501.11; Core - Grout was missing between many kitchen floor tiles, and tiles at bottom of mop sink/can wash basin were loose or damaged. Large ice accumulation was on walk-in freezer door and frame due to damaged/warped door gasket...Physical facilities shall be maintained in good repair...Repair/replace floor tiles/grout. Remove ice from freezer door and replace damaged door gasket.
0.5
55.
6-501.12; Core - Many ceiling panels were stained or soiled, and flooring under equipment was soiled. Vent hood above fryers and fire suppression lines above charbroiler were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above or replace panels if needed.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
