3-501.13 ; Priority Foundation; Mac n cheese in bags thawing in sink of water. TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water at a water temperature of 21 C (70 F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under water.
0.5
44.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Food debris on small walk in cooler shelves. Non-food contacts surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Some cleaning needed floor, small walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.
3-501.16 (A)(2) and (B); Priority; Right walk in cooler above 41F. Cold potentially hazardous food shall be kept at 41F or below. Work order in, coming today for repair. TCS such as cole slaw and salads moved to another cooler.
3.0
47.
4-501.11; Core; Some wire racks in left walk-in cooler and dish drying area rusting. Equipment shall be kept in good repair. Repeat but no points taken on previous inspection.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning of grease and soil debris on internal and external surfaces of equipment needed. Non-food contact surfaces shall be clean to sight and touch.
5-202.12; Core; Hot water at middle kitchen knee-operated handwashing sink only reaching 67F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have hot water adjusted so providing water at all the handwashing sinks at 100-110F.
0.0
21.
3-501.16(A)(1) ; Priority; Pinto beans hot-holding at 130F. TPHC (TIME as Public Health Control) times not being marked throughout. Bogangles procedures manual has using TPHC for many of the hot foods, but also specifies to hot-hold foods at 135F and above. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- PIC directed to have product reheated to 165F corrective. Follow your procedures. Recommend increasing temperatures at the front hot line unit so foods not maintained so close to the minimum required. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Single-serve bottled milk in front display cooler labeled to keep refrigerated measured above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Milk moved to walk-in cooler for active cooling. Recommend to have this front unit serviced to ensure product can be maintained at the required 41F and less. [REPEAT]
1.5
37.
3-302.12; Core; Labeling missing on squeeze bottle of food ingredients, and on container of spice. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 10-25ppm chlorine. Towels overloaded in bucket and not fully submerged. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Sanitizer remade during inspection. Do not overload sanitizer buckets with too many towels.
0.5
47.
4-501.11; Core; One light out over the ovens. Wire racks in walk-ins rusted with peeling paint. Front cleaning station cabinet has one door missing and the other door hanging off the hinge. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/replace the doors. Replace the rusty racks. Replace the light bulb.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along some of the walk-in wire racks, and walk-in A/C fan covers. Residue and debris accumulation around the door tracks of the front beverage display case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
53.
6-501.18; Core; In mens restroom, residue accumulation down under/front of urinals and under top ledge. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.16; Core; Mop sitting down in service sink not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
3-501.16(A)(1) ; Priority; Hot-Holding: In front service area, dirty rice and grits hot holding below 135F as shown in above grid. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Foods held less than 1 hour reheated to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Single-serve bottled milk in front display cooler and in drive-thru low cooler holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Milk moved to walk-in cooler for active cooling and temperature reduced on cold-hold units. [REPEAT]
1.5
37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients, on spices, and on large container of powdered oil additive. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
1.0
38.
6-501.111; Core; Live flies observed in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
44.
4-903.11(A), (B) and (D); Core; In side breading room, metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to dry thoroughly before stacking.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped stacks of Single-service food wrapping papers stored on open wire shelving in the dry storage area. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep papers in wrapping or add cover while stored. CDI- A wrapped package of papers placed on top of each unwrapped stack to act as cover.
0.0
47.
4-501.11; Core; One light out over the fryers. Wire racks in walk-in rusted with peeling paint. Walk-in cooler door in biscuit area is not self-closing. Walk-in freezer door self-seal mechanism is broken. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the doors. Replace the rusty racks. Replace the light bulb.
0.0
54.
5-501.110; Core; Dumpster doors left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Train staff to close doors after each use. CDI- Doors closed by PIC during inspection.
0.5
56.
6-403.11; Core; In walk-in cooler in biscuit area, employee beverages stored above stored food. In middle walk-in cooler, bin for employee food/beverages stored on upper shelf. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee food/beverages stored in a separate and designated space. Recommend labeling bin for employee use only and store on bottom shelf in the walk-in.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. When using TPHC (TIME as Public Control), food must start at 41F or less (ex.- cut tomato, lettuce), or at correct final cook temp (165F and above chicken) or hot-holding temp (135F and above). Recommend having employees write down start temperature of products placed on TPHC next to the time tracking, so as manager you can verify TPHC is being started correctly. Make sure food temperature thermometer is available for staff that handle putting foods on TPHC. Food Allergens Awareness educational reference provided to PIC.
5-205.11; Priority Foundation; a trash can was blocking the hand wash sink in the 3 comp sink room. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The trash can was moved away from the hand wash sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; slaw cups in the front case are above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. The slaw cups were moved to another cooler.
1.5
41.
3-304.14; Core; the sanitizer in the buckets is too strong. Wiping cloth bucket was too strong for chlorine sanitizer. Sanitizer buckets shall be held at 50-200 ppm. The bucket was remade to 50-200 ppm.
1.0
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
2-501.11; manager was given the paperwork for the clean up of vomiting and diarrheal event.
0.0
37.
3-302.12; Core; a tub of bo chicken flour and regular breaded flour were not labeled. Foods that cannot be recognized as the product that it is shall be labeled. The manager labeled the two tub of breader.
1.0
41.
3-304.14; Core; wiping cloth bucket was too strong for chlorine sanitizer. Sanitizer buckets shall be holding at 50-200 ppm for chlorine sanitizer. The bucket was remade to 50-200 ppm.
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
*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. Follow-Up: 08/14/2020
*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. Follow-Up: 05/10/2020
*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. Follow-Up: 02/02/2020
*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.
*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.
