4-601.11 (A); Priority Foundation; Several plates found stored as clean with food splatter or residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
28.
7-201.11; Priority; Several bottles of various cleaning chemicals found stored over single use items. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC rearranged items.
1.0
41.
3-304.14; Core; Several wet wiping cloths found stored on various surfaces. Wiping clothes shall be stored clean and dry or in sanitizer. CDI: Wiping clothes were put in sanitizer buckets
1.0
45.
4-903.11(A) and (C); Core; A stack of coffee filters found stored unprotected. Single use items shall be stored where they are not exposed to splash, dust, or other contamination. CDI: PIC put the items in a container.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on non-food contact surfaces throughout, including the outsides of coolers and other equipment and the bottoms of coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
1.0
55.
6-501.12; Core; Some food splatter and debris found in various spots on the walls. Physical facilities shall be maintained clean. Increase cleaning frequency.
5-205.11; Priority Foundation; Observed an employee filling up a bucket with water in the handwashing sink to clean the floors. Hand sinks shall only be used for handwashing. CDI: Spoke to the manager about only using handsinks for hand washing and sink was cleaned.
1.0
24.
3-501.19; Priority Foundation; Upon arrival, the eggs on time hold were not labeled with the time the product was removed from refrigeration or the time that the product would need to be discarded. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI: An employee labeled the known time that the product was removed from refrigeration.
1.5
41.
3-304.14; Core; Damp/wet wiping cloths were being stored by containers of sanitizer, by the dish machine and on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer or put in to be laundered area when not in use. CDI - Cloths put in sanitizer/dirty cloth bucket.
0.5
43.
3-304.12; Core; Fork found stored in a container of chicken with the handle touching the food. In-use utensils shall be stored with the handle not touching the food. Ensure in use utensils are stored properly.
0.0
47.
4-501.11; Core; Ice found building up in the walk in freezer and a small leak found in the small prep sink. Equipment shall be maintained in good repair. Repair items.
0.5
49.
4-601.11(B) and (C); Core; The bottoms of several coolers found with food debris or build up. Large amount of spilled hashbrowns found at the bottom of one cooler. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - Clean up plan and poster emailed to PIC.
0.0
10.
5-205.11; Priority Foundation; An employee was filling up buckets with hot water at the handwashing sink to dump on the floor for cleaning. Handwashing sinks shall only be used for handwashing. CDI - Education and sink cleaned.
1.0
39.
3-307.11; Core; A bowl with a tomato in it was sitting directly on cut tomatoes in the makeline cooler. Food shall be protected from all sources of contamination. Store bowl in bottom section of cooler.
1.0
41.
3-304.14; Core; Damp/wet wiping cloths were being stored by containers of sanitizer, by the dish machine and on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer or put in to be laundered area when not in use. CDI - Cloths put in sanitizer/dirty cloth bucket.
0.5
45.
4-903.11(A) and (C); Core; A box of disposable cups was stored on the floor of the training/dry storage area. Coffee filters are being stored uncovered/unwrapped by the coffee pots at both coffee stations. Single use/service items shall be stored at least 6 inches above the floor and in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI - Box was put on shelving. Keep coffee filters in packaging or store in a container with a lid.
0.0
47.
4-501.11; Core; The metal storage racks for storing utensils, menus, syrup, etc. are rusting as well as the shelving in some of the metal cabinets. All equipment shall be maintained in good repair so that it is easily cleanable. Remove rust or replace carts.
0.0
49.
4-601.11(B) and (C); Core; Insides of metal cabinets have debris on them, the flattop area needs cleaning; the vents over the flattop are dripping oil; the outside of the dish machine, the utensil/condiments storage racks need cleaning; hash brown liquid is pooling at the bottom of the coolers and the fan guard on the condenser in the walk in cooler needs wiping down. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
54.
5-501.114; Core; The dumpster is missing its drain plug. Dumpsters with drains are required to have a drain plug. Contact your waste management company for a replacement.
0.5
54.
5-501.111; Core; One of the lids is broken off of the dumpster. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.0
56.
6-403.11; Core; A bag of donuts was being stored by napkins and above a box of single use cups; and a bottle of water was being stored on the shelf above the soda syrups. Employee food/drinks shall be stored in a manner that prevent the contamination of the restaurant's food, equipment, linens and single service/use items. Store all employee food/drinks in a designated area on bottom shelves.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
*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: 11/08/2018
*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. Email- Dangidson@wafflehouse.com Billing- P.O. Box 6450, Norcross, GA. 30091/ Follow-Up: 08/17/2017
There was one bucket stored in the hand sink. All hand sinks must be free of all storage. The itme was removed.
0.0
10.
In the reach-in cooler raw pork was stored above raw beef. Raw bacon was also stored above raw beef. Raw sausage was stored above raw beef. Food was be stored according to the final cook temperature. The item was corrected.
1.5
11.
The temperature gage was only reaching 170 degrees F. The dish machine hot water for the sanitizer. The water must reach at least 180 during the rinse cycle. The hot water was turned up and the violation was corrected.
1.5
18.
Upon arrival the eggs were not marked. The eggs were later marked but the wrong time was placed on the eggs. The time rather than tmeperature procedures must be followed as directed by the state. The item was corrected.
1.5
19.
In the kitchen hashbrowns were being prepared in the prep sink and two bottles or tough cleaner were stored on the prep sink and the hashbrowns were open. All toxic materials must be stored away from all food prep and food storage areas.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The cups sere stacked wet.
0.0
40.
Clean the shelves in the cold hold unit. Clean out the bottom of the cold hold unit. Clean under the grill. Clean out the storage drawers.
0.5
45.
Clean the floors and walls near the sinks and the food prep areas. Clean the floor under the dish machine.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Provide a thermometer that reads 0 to 220 degrees F. There was no thermometer on hand at the time of the inspection.
0.5
26.
Label the sugar container.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
37.
Dishes were being rinsed off in the hand sink and then placed in the dish machine. The spray nozzle on the dish machine must be used to spray off the dishes. The hand sinks is not approved for this.
0.5
38.
Provide Quat test strips with a color chart. In the lobby area Quat sanitizer is being used as a sanitizer. If Quat is being used as a sanitizer there must be test strips on hand.
0.5
40.
Clean the shelves. Clean out the bottom of the cold hold unit.
0.5
43.
Provide paper towel at all hand sinks. There was one hand sink that did not have paper towels.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floors under the dish machine area.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
In order to receive credit for the serve safe class the original certificate along with an proof of hours. The proof of hours must be the original copy. The class must be at least 12 hours.
