3-501.16(A)(1) ; Priority; Observed a few items (see chart above) that were below 135 degrees F.- Maintain hot food at 135 degrees F or higher.- CDI, items were reheated.
3-501.16(A)(1) ; Priority; Chicken wings and hamburgers were below 135 degrees F. Maintain hot foods to 135 degrees F or higher. CDI - Foods were reheated to above 165 degrees F.
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer was not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling sanitizer bucket.
0.0
40.
2-402.11; Core - Employee in cooking area had an uncovered beard...Food employees shall wear hair restraints, including beard restraints, that covers body hair to keep their hair from contacting exposed food and clean equipment and utensils...Instruct worker to wear a beard restraint as required.
0.0
41.
3-304.14; Core - Bucket of wiping cloth sanitizer was less than 200 ppm quaternary ammonium (QA), and bucket was on the floor. One soiled wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept in approved (200-400 ppm QA sanitizer) clean sanitizer between uses. Sanitizer buckets shall be stored above the floor in a manner that prevents contamination of food and clean equipment and utensils...Store moist/soiled wiping cloths and bucket as stated above.
0.5
47.
4-501.11; Core - A few wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace rusty shelves with similar approved ones.
0.0
49.
4-601.11(B) and (C); Core - Exteriors and interior bottoms of fryers and hot holding unit for fried foods, refrigerator and freezer exteriors and door gaskets were all soiled...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of items above.
0.5
53.
6-501.18; Core - Several toilets in men's bathroom located near food stand were soiled (interior upper rims had black build-up)...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of toilets.
0.5
55.
6-501.11; Core - One vent hood light fixture was burned out, and others had peeling exteriors...Physical facilities shall be maintained in good repair...Replace burned out light fixture and peeling globes around other bulbs.
0.5
55.
6-501.12; Core - Flooring under fryers and ventilation hood and vent hood interiors were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
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
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
21.
3-501.16(A)(1); Priority - Hot holding hot dogs in buns, hamburger in bun, and individual pizzas were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product OR time as a public health control can be used...CDI by immediately placing foods on time as a public health control and giving PIC TPHC template to complete.
1.5
23.
3-501.17; Priority Foundation - Open box of corn dogs in walk-in cooler had been removed from freezer yesterday, and it had no date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date opened, prepared or removed from freezer to thaw in refrigerator)...CDI by placing date on box of corn dogs.
0.0
36.
4-204-112; Core - For pizza hot holding unit, no thermometer was on exterior of unit, and thermometer inside was not very accurate...Mechanical hot holding units shall have a thermometer located in coolest part of unit or on exterior of unit...Provide a thermometer inside pizza unit that is accurate to plus or minus 2 or 3 degrees F.
0.5
37.
3-302.12; Core - A few bottles of sauces used by customers 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
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-compartment 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
55.
6-501.11; Core - Caulk was peeling/damaged in corners of ventilation hood above cooking line...Physical facilities shall be maintained in good repair...Replace the peeling/damaged caulk.
0.5
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
