4-501.114; Priority; The dish machine sanitizer was at 0ppm.- A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be at the proper concentration. (50-200/chlor)- CDI, facility set up three comp sink to sanitize dishes in and sent email to owner to contact ecolab.
1.5
47.
4-501.11; Core; The gaskets are torn on the sandwich prep station. The heating element on the frame of the walk in freezer door is not working causing a lot of ice buildup around the door.- Equipment shall be maintained in a good state of repair and condition.- CDI, there is a work order for the door frame, but gaskets need to be replaced.
2-402.11; Core; No one at time of inspection had an effective hair restraint.- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints that keep hair from contacting exposed food and clean equipment and utensils- Please ensure food employee have a hair restraint when handling food.
0.5
47.
4-501.11; Core; The heating element on the frame of the walk in freezer door is not working causing a lot of ice buildup around the door.- Equipment shall be maintained in a good state of repair and condition.- Please replace the heating element. PIC stated a work order is in place but could not provide documentation at this time.
0.5
49.
4-602.13; Core; The sides of fryers have a lot of grease buildup.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the equipment listed.
3-501.16(A)(1); Priority - Chicken on steam table was as low as 123F in some parts of food...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating chicken.
1.5
40.
2-303.11; Core - One food worker had watch on wrist...Except for a plain ring, while preparing foods, food employees shall not wear jewelry on their arms and hands...Instruct food worker to remove watch while preparing food.
0.0
40.
2-402.11; Core - One food worker had uncovered facial hair and another had uncovered hair on head...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints that keep hair from contacting exposed food and clean equipment and utensils...Inform workers of hair restraint requirement.
0.0
41.
3-304.14; Core - Quaternary ammonium sanitizer concentration in three wiping cloth buckets checked was less than 200 ppm. One moist wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer solution between uses...CDI by providing correct concentration sanitizer in buckets and storing wiping cloth in sanitizer.
1.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling, and upright refrigerator door bottom gasket was damaged...Food service equipment shall be maintained in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves and door gasket with similar approved equipment.
0.5
47.
4-501.12; Core - Some cutting boards had many knife cuts, scratches and dark stains...Cutting boards shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, #10 can storage rack, undersides of sink drainboards...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Trash dumpster drain has no plug...Trash/recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - Significant ice was accumulated on walk-in freezer door (door heat strip not working?), and some ice was dripping from freezer condenser above. Some caulk was missing in corners of vent hood above cooking line. At dish machine spray rinse sink, when hot and cold water knobs are completely turned off, water continues to flow through rinse arm. Several bathroom and dining area ceiling panels were stained...Physical facilities shall be maintained in good repair...Repair or replace the fixtures stated above. After ensuring roof/ceiling leaks have been fixed, replace stained tiles.
0.5
55.
6-501.12; Core - Observed soiled flooring around/behind equipment (including soda syrup box storage area) and soiled walls in back dry storage. Kitchen ceiling vent grates and vent hood filters were dusty/soiled...Physical facilities shall be maintained in clean...Increase cleaning frequency of surfaces and 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
3-501.16(A)(1); Priority - Chili and marinara sauce 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...CDI by reheating foods.
1.5
33.
3-501.15; Core - Thick cooked spaghetti noodles were cooling in covered container in walk-in cooler...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment, stirring food frequently in ice-water bath, loosely covering or completely uncovering foods if there's no overhead contamination...CDI by continuing cooling in walk-in freezer with stirring spaghetti.
0.5
41.
3-304.14; Core - Quaternary ammonium wiping cloth sanitizer in all sanitizer buckets checked was less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer solution between uses...Change sanitizer in buckets more frequently during the day.
1.0
43.
3-304.12; Core - Handles of a few scoops in containers of dry foods were touching the food...Food dispensing utensils shall be stored on clean, dry surface or in food with handles extending out of foo...Store scoop up and out of food.
0.0
45.
4-903.11(A) and (C); Core - Uncovered coffee filters were stored on top of creamer containers...Single service disposable food/beverage items shall be protected from contamination...Keep filters in their original plastic bags or clean covered container.
0.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - At least one sheet pan had a hole in it, and one pair of dispensing tongs had cracked handle...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
47.
4-501.12; Core - Some cutting boards had many knife cuts, scratches and dark stains...Cutting boards shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, dunnage racks, cooking equipment and refrigerator exteriors, table legs, #10 can storage rack...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Side ceramic base of men's bathroom toilet was soiled...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase cleaning frequency of toilets.
0.0
54.
5-501.111; Core - Outside dumpster was rusted through in various places...Trash/recycling receptacles shall be maintained in good repair...Replace damaged dumpster with one that is in good repair.
0.5
55.
6-501.12; Core - Observed soiled flooring around/behind equipment and soiled walls in back dry storage. Kitchen ceiling vent grates, vent hood filters, and some ceiling light shields were dusty/soiled...Physical facilities shall be maintained in clean...Increase cleaning frequency of surfaces and fixtures above.
0.5
56.
6-303.11; Core - During inspection, vent hood lights were not on, and cooking was taking place underneath...Lighting intensity shall be at least 50 foot-candles on food preparation surfaces...Keep hood lights on when cooking/frying underneath.
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
3-501.17; Priority Foundation - Open refrigerated packages of cooked gyro meat, raviolis and feta cheese kept more than 24 hours had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods. REMEMBER: Refrigerated RTE TCS* foods can be kept no more than 7 days from day they are prepared or packages are open.
1.5
41.
3-304.14; Core - Wiping cloth sanitizer in one sanitizer bucket was less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer solution between uses...CDI by providing sanitizer at proper concentration.
0.5
47.
4-501.11; Core - Upright refrigerator shelf was peeling/damaged, and side frame of door gasket was damaged...Food service equipment shall be maintained in good repair...Replace damaged shelf and door gasket.
0.5
47.
4-502.11(A) and (C); Core - Several container lids were cracked...Food service utensils shall be maintained in good repair...Discard cracked lids.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, dunnage racks, equipment exteriors, legs, doors and gaskets, and baby high chairs in dining area...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Side ceramic bases of bathroom toilets were soiled...Plumbing fixtures such as toilets, urinals and handsinks shall be maintained clean...Increase cleaning frequency of toilets.
0.0
54.
5-501.111; Core - Outside dumpster has a missing lid and has rusted through in various places...Trash/recycling receptacles shall be maintained in good repair...Replace the damaged dumpster with one that is in good repair and has intact top lids.
0.5
55.
6-501.11; Core - Ice was accumulated on walk-in freezer door (door heat strip not working?). Some caulk was missing between backsplash and wall of one food prep sink and in corners of vent hood above cooking line. Several ceiling tiles were stained...Physical facilities shall be maintained in good repair...Repair or replace the fixtures stated above. After ensuring roof/ceiling leaks have been fixed, replace stained tiles.
0.5
55.
6-501.12; Core - Observed soiled flooring around some equipment and soiled walls in back dry storage. Kitchen ceiling vent grates, vent hood filters, and some ceiling light shields were dusty/soiled...Physical facilities shall be maintained in clean...Increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...NOTE: Ensure dishwashing machine drain lines drain into floor drain by means of an approved air gap...>>>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
33.
3-501.15; Core - Observed tightly lidded containers of TCS* foods (dated at least a few days ago) with significant condensation on lid bottoms (showing that food was most likely very warm when covered, which can slow down the cooling process). Food was less than 41F...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment, stirring food frequently in ice-water bath, loosely covering or completely uncovering foods if there's no overhead contamination...During future cooling, use approved cooling methods described above. Ensure hot foods cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
0.0
41.
3-304.14; Core - Wiping cloth sanitizer in several sanitizer buckets was less than 200 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer solution between uses...Store wiping cloths as stated above.
0.5
47.
4-501.11; Core - Some wire shelves in reach-in refrigerator and walk-in cooler were rusty and peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, dunnage racks, and undersides/backsides of equipment door handles...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above
0.5
55.
6-501.11; Core - Walk-in freezer condenser was leaking, and ice was accumulated on freezer door (door heat strip not working?). Some caulk was missing between backsplash and wall of one food prep sink and in corners of vent hood above cooking line. When hot and cold water are completely turned off at spray rinse arm by dishwashing machine, hot water continues to flow through rinse arm (possible cross-flow of hot water into cold water?). Vacuum breaker on mop sink can wash faucet in women's bathroom leaks when water is turned on. Some small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Repair or replace the fixtures stated above.
0.5
55.
6-501.12; Core - Observed soiled flooring and walls around large floor mixer and in back dry storage area. In men's bathroom, a few ceiling tiles were stained...Physical facilities shall be maintained in clean...Increase cleaning frequency of surfaces above.
0.0
56.
6-303.11; Core - Observed lights under ventilation hood were not on but cooking was taking place underneath (food prep surfaces underneath were somewhat dim)...Lighting intensity shall be at least 50 foot-candles on food preparation surfaces...CDI by turning hood lights on.
0.0
General Comments
CFPM: Hester Pope, Exp. 4/5/2026>>>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
