5-202.12; Core; After running several minutes, hot water in men's and women's bathrooms, respectively, did not exceed 76F and 95F...Hot water of at least 100F shall be maintained at all handsinks...Increase hot water at handsinks to at least 100F.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several cold TCS* foods were above 41F (see food temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
47.
4-501.11; Core; The fans are broken in the walk in freezer. Many wire shelves were rusty, peeling and/or bent (including inside refrigerators)...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving. Repair freezer fans
0.0
49.
4-602.13; Core; Heavy grease accumulation on interior fryer bottoms. Observed wire and solid metal shelves, fryer/freezer exteriors, refrigerator/freezer door handles, frames, gaskets and hinges, bread storage racks, hot holding drawer areas, equipment tops, speed rack, condiment storage containers. Peeling plastic or plastic coating was on freezer/ice machine exteriors and interiors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove plastic coating from equipment.
1.0
55.
6-501.12; Core; Cleaning is heavily needed on floors, walls, and ceilings throughout.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the facility.
1.0
55.
6-501.11; Core; A few floor tiles were broken, and no cold water was available at mop sink/can wash faucet...Physical facilities shall be maintained in good repair...Replace/repair floor tiles, and provide cold running water under pressure at mop sink faucet.
2-401.11; Core - Observed several personal beverages (uncovered and covered) stored near or above food and food contact areas...Employees shall eat and drink only in designated areas where the contamination of exposed food and clean equipment and utensils cannot result. Employees shall drink from a closed (or covered) beverage container...CDI by properly storing or discarding beverages.
0.5
10.
5-202.12; Core - After running several minutes, hot water in men's and women's bathrooms, respectively, did not exceed 76F and 95F...Hot water of at least 100F shall be maintained at all handsinks...Increase hot water at handsinks to at least 100F.
1.0
16.
4-601.11 (A); Priority Foundation - Many clean food containers were stacked with old sticker residues on exteriors (sticky residues on exteriors can adhere to interiors of containers stacked on top). Also, three hand slicers had food residues on them but were being stored as clean...Food service equipment/utensils shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see food temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
37.
3-302.12; Core - Some bottles of sauces, dressings, etc. were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside them...Properly label food bottles to denote contents.
0.0
45.
4-903.11(A) and (C); Core - A few disposable food containers with stored with food contact sides up...Disposable food/beverage containers shall be protected from contamination...Cover or invert disposable food containers on clean surfaces.
0.0
47.
4-205.10; Core - When ice bin lids below soda dispensing machines are open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Many wire shelves were rusty, peeling and/or bent (including inside refrigerators)...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.0
47.
4-502.11(A) and (C); Core - Handles on dispensing tongs and one container lid were cracked/damaged...Food utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of rinse and sanitizing sinks, backsplash, and right "clean side" drainboard of 3-comp sink were soiled (drainboard had food debris on it)...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink. NOTE: Do not store soiled utensils/equipment on "clean" side drainboard.
0.5
49.
4-601.11(B) and (C); Core - Grease was accumulated on interior fryer bottoms. Observed wire and solid metal shelves, fryer/freezer exteriors, refrigerator/freezer door handles, frames, gaskets and hinges, bread storage racks, hot holding drawer areas, equipment tops, speed rack, condiment storage containers. Peeling plastic or plastic coating was on freezer/ice machine exteriors and interiors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove plastic coating from equipment.
0.5
53.
6-501.18; Core - Upper interior rims of bathroom toilets were somewhat soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase detail cleaning of toilets.
0.0
54.
5-501.115; Core - Significant cardboard accumulation was on ground around dumpsters...Refuse and recycling receptacle enclosures shall be maintained clean...Remove cardboard and properly dispose of this material.
0.5
54.
5-501.113; Core - Trash dumpster side doors were open...Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
54.
5-501.116; Core - Dumpster exteriors were very soiled...Trash and recycling receptacles shall be kept clean...Increase cleaning of dumpster exteriors.
0.0
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Refuse/recycling receptacle drains shall have plugs in place...Replace drain plug.
0.0
55.
6-501.11; Core - A few floor tiles were broken, and no cold water was available at mop sink/can wash faucet...Physical facilities shall be maintained in good repair...Replace/repair floor tiles, and provide cold running water under pressure at mop sink faucet.
0.5
55.
6-501.12; Core - Walls, ceiling panels, ceiling vent grates (including in bathrooms) and some floor corners were soiled or dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: 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
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.
5-202.12; Core - Hot water in men's bathroom did not exceed 80F after running water for several minutes...Hot water of at least 100F shall be maintained at all handsinks...Increase hot water at handsink to at least 100F.
1.0
10.
6-301.12; Priority Foundation - No paper towels were at handsink nearest 3-compartment sink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by placing paper towels at handsink.
0.0
16.
4-601.11 (A); Priority Foundation - Many clean food containers were stacked with old sticker residues on exteriors (sticky residues on exteriors can adhere to interiors of containers stacked on top)...Food service equipment/utensils shall be clean to sight and touch...CDI by placing soiled containers at 3-comp sink.
1.5
16.
4-602.11; Core - Interior bottom of left ice machine had dark mold/build-up on walls and ice guard...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase cleaning frequency of ice machine interiors.
0.0
21.
3-501.16(A)(1); Priority - Chili in bag and tator tots were at incorrect hot holding temperatures (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above...CDI by reheating chili and discarding tator tots at incorrect temperatures.
1.5
37.
3-302.12; Core - Several bottles of sauces, dressings, etc. were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside them...Properly label food bottles to denote contents.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers were stacked while wet, and water was ponding in bottom of one ice container...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate containers so they completely air dry before stacking, and invert clean containers on clean surfaces
0.5
47.
4-205.10; Core - When ice bin lids below soda dispensing machines are open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - One reach-in freezer had large ice build-up dripping onto shelves below. Several wire shelves were rusty, peeling and/or bent (including inside refrigerators)...Food service equipment shall be maintained in good repair...Repair condenser leak in freezer, and replace shelves with similar approved shelving.
0.0
48.
4-501.14; Core - Interiors of rinse and sanitizing sinks and backsplash 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.
0.0
49.
4-601.11(B) and (C); Core - Grease was accumulated on interior fryer bottoms. Observed some soiled shelving, sink drainboard undersides, walk-in cooler condenser fan covers, straw and condiment containers. Peeling plastic or plastic coating was on exteriors of freezers and interior doors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove plastic coating from equipment.
0.5
54.
5-501.113; Core - Top lid of grease dumpster and some dumpster side doors were open...Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.5
54.
5-501.115; Core - Significant trash and cardboard was on ground around dumpsters...Refuse and recycling receptacle enclosures shall be maintained clean...Remove trash and cardboard and properly dispose of this material.
0.0
54.
5-501.116; Core - Dumpster exteriors were very soiled...Trash and recycling receptacles shall be kept clean...Increase cleaning of dumpster exteriors.
0.0
55.
6-501.11; Core - Some floor tiles were broken in mop sink area and grout was missing between many floor tiles. No cold water was available at mop sink/can wash faucet...Physical facilities shall be maintained in good repair...Replace/repair floor tiles, and replace missing grout. Provide cold running water under pressure at mop sink faucet.
0.5
55.
6-501.12; Core - Flooring under equipment and in corners, walls, and vent grates (including in bathroom) were soiled or dusty. Vent hood also had large grease build-up...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
4-204.11; Core - Vent hood filters above grill top were missing, and grilling was taking place below...Exhaust vent hood systems including their components such as filters shall be in place to prevent grease or condensation from draining or dripping onto food and clean equipment and utensils...When frying and cooking is taking place below, keep vent hood filters in place.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: It does not appear that water supply lines for tea and other beverage machines 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 line (Section 5-203.14 of NC Food Code Manual). If these water supply lines do not have approved check valves, they must be installed on them...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: It does not appear that water supply lines for tea and other beverage machines 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 line (Section 5-203.14 of NC Food Code Manual). If these water supply lines do not have approved check valves, they must be installed on them.
*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. Follow-Up: 09/28/2018
Inspector contact information: Maria Powell (919)675-5603 *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)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
