6-301.12; Priority Foundation; No paper towels were availalbe in the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a hand drying device. CDI- towels replaced. All other handwashing sinks were fully supplied. No point taken.
0.0
39.
3-305.11; Core; Observed intermittent dripping coming from the walk-in cooler vents. Floor was wet as a result. PIC stated that condensation forms in the vents during restocking and they had a delivery this morning. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Door to walk-in was closed. Monitor this drip and repair cooler if necessary.
1.0
49.
4-601.11(B) and (C); Core; The inside of the cabinet under the drink machine in the lobby is soiled and has debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this area
0.5
55.
6-501.12; Core; The walk-in freezer floor is slightly soiled with debris accumulation. Physical facilities shall be maintained clean. All other surfaces observed clean. No point taken.
4-903.11(A), (B) and (D); Core; Observed multiple plastic and metal containers that were stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
55.
6-501.12; Core; Small amount of debris under the table in the drive-thru area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor under the table.
4-601.11 (A); Priority Foundation; Multiple dishes were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes were sent for rewashing in 3-comp sink.
1.5
16.
4-602.11; Core; Several soda nozzles and ice chute for drive-thru service were soiled with dark residues. Equipment such as ice makers and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of residue. Clean them more frequently.
0.0
43.
3-304.12; Core; In shredded cheese continers on a prep line found couple of scoops' handles touching the product. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. CDI - PIC adjusted the handles.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several plastic and metal containers that were stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
49.
4-601.11(B) and (C); Core; Handles and sides of hot box were soiled with food debris. Areas surrounding nozzles and ice chute of soda fountain in customer area were soiled. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean listed items more frequently.
2-301.14; Priority; Observed a food employee donning gloves without handwashing after using cellphone. Wash your hands after handling soiled equipment. CDI - PIC stopped the food employees and he washed his hands.
2.0
44.
4-903.11(A), (B) and (D); Core; Observed several containers that were stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
49.
4-601.11(B) and (C); Core; Observed small amount of residue behind the nozzles on both soda machines. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean the areas.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
1.0
10.
6-301.12; Priority Foundation; There was no paper towels provided in both restrooms. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels refilled.
1.0
16.
4-601.11 (A); Priority Foundation; Multiple dishes were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes were sent for rewashing in 3-comp sink. Next time full credit will be taken.
1.5
40.
2-402.11; Core; One food employee did not wear any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Wear hair restraints.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several metal containers that were stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
45.
4-903.11(A) and (C); Core; Found couple of boxes of single-service cups that were stored on the floor in a dry storage. Single-service/use articles shall be stored at least 6 inches above the floor. Store single-service articles above the floor.
0.0
49.
4-601.11(B) and (C); Core; Observed that bottom of the hot box and inside shelving need cleaning. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean items listed.
4-601.11 (A); Priority Foundation; Multiple dishes and utensils were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.
1.5
41.
3-304.14; Core; One sanitizer bucket was stored directly on the floor. Containers of sanitizer in which wiping cloths are held shall be stored off the floor. CDI: Bucket moved.
0.0
49.
4-601.11(B) and (C); Core; Doors, handles, and sides of hot box and prep coolers were soiled with food debris. Sides and areas surrounding nozzles of soda fountain were soiled. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean items listed.
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
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification.
1.0
43.
3-304.12; Core; Multiple scoops were placed with the handle touching the food on the prep line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Store scoop handles above food.
0.0
44.
4-903.11(A), (B) and (D); Core; Multiple clean containers were stacked wet. Cleaned equipment shall be stored in a self-draining position that allows air drying. Store dishes in a manner that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Prep coolers, hot box, and walk in cooler doors and handles were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean items listed.
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
4-601.11 (A); Priority Foundation; Soda nozzles for mountain dew and water for drive-thru service were soiled with black residues. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Soda nozzles were sent to be cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Dishes on wired drying racks adjacent to rear handwashing sink were splashed during handwashing. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Ensure dishes are not subject to splashing. EHS suggested installing a splash guard on the handwashing sink.
0.0
49.
4-601.11(B) and (C); Core; Prep coolers doors and handles were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean prep coolers.
0.5
55.
6-501.11; Core; Walls near 3-compartment sink were soiled with food debris. Floors throughout kitchen and walk in cooler had excess debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-601.11 (A); Priority Foundation; Multiple dishes and utensils were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.
1.5
43.
3-304.12; Core; Multiple scoops were placed with the handle touching the food on the prep line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. CDI: Scoop handles were placed above handles.
0.5
49.
4-601.11(B) and (C); Core; Prep cooler doors and handles were soiled with food debris. Wire racks in the hot holding cabinet were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean areas listed.
0.0
55.
6-501.12; Core; Ceiling tiles near drive thru prep line and walls near 3-compartment sink were soiled with food debris. Vent near drive thru prep line had dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-401.11; Core; Employee drink without lid was on prep table. Employees shall drink from a closed beverage container if the container is handled to prevent contamination of exposed food. Move employee drinks to area where no contamination can occur.
0.0
10.
5-205.11; Priority Foundation; Drink with blue slushie was in hand sink at near drink area. A handwashing sink may not be used for purposes other than handwashing. Cup was discarded. CDI.
1.0
16.
4-601.11 (A); Priority Foundation; Multiple dishes including pans, caps, and utensils that were stored clean had food residue present. Equipment food contact surfaces shall be clean to sight and touch. Dishes were sent to be clean. CDI.
1.5
16.
4-602.11; Core; Drink nozzles for mountain dew freeze and tea nozzles had black microbial growth present. Nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean nozzles more often.
0.0
39.
3-305.11; Core; Bulk box of tacos was stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food above the floor.
1.0
49.
4-601.11(B) and (C); Core; The lower reach in gaskets in the main prep area have built up residue. Hot water taps have built up residue present around nozzles. The upper/top side of the burrito warmer had built up food residue present. The outer gaskets of the reach in freezer have built up residue present. The powersoak instructions in the three compartment sink have built up microbial growth and it needs to be replaced. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean these areas more frequently, replace directions for three compartment sink. Repeat.
0.5
55.
6-501.12; Core; Ceiling vent near prep area has heavy black residue build up present. Floors throughout facility had debris present. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more often.
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 operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*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. Follow-Up: 03/09/2020
*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* 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. Follow-Up: 02/26/2019
*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. *Recommend elevating the shelf in walk-in freezer to be at least 6 inches off the ground.
*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 completed by Naterra McQueen and MJohn Wulffert 2701
Effective Jan. 1, 2019, the NC Food Code 3-501.16 will require equipment to be upgraded or replaced to maintain food at a temp of 41 degrees and below at all times. Please plan accordingly.
Try to get staff in the habit of turning off the water a the three bay sink by the hot/cold knobs and not the third diverter arm when they are not using the sink. This will allow enough hot water to get to other sinks throughout the facility quicker. *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. Follow-Up: 04/05/2017
A verification will be conducted on November 10, 2016 for the hand wash sink. Failure to correct all Priority and Priority Foundation Items by the deadline illustrated may cause enforcement actions on the permit. Please notify Marion Wearing with any changes in status at 919-618-8964 or at marion.wearing@wakegov.com. Follow-Up: 11/10/2016
