3-302.11; Priority; Raw burgers stored above RTE foods in cooler drawers, next to grill. Opened package of raw burgers stored above RTE foods in reach-in freezer, to the left of the grills. Raw shell eggs stored above RTE foods in walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods all properly arranged during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk in reach-in cooler under coffee machine holding at 68F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below. CDI - milk voluntarily discarded by PIC. Cooler was unplugged. Cooler plugged in and cooling during inspection.
0.0
49.
4-601.11(B) and (C); Core; Grease accumulating beneath french fry hot hold unit. Nonfood contact surfaces of equipment shall be free of dust, dirt, food residue, and other debris. Clean this area and ensure it is maintained clean.
0.5
55.
6-501.11; Core; Floor tiles in walk-in freezer are loose and/or cracked. Physical facilities shall be in good repair. Repair these floor tiles.
4-601.11 (A); Priority Foundation; Several dishes stored as clean found with a greasy residue or sticker residue remaining on them. Non-food contact surfaces shall be clean to the sight and touch. CDI: Dishes were taken back to be rewashed
1.5
39.
3-305.11; Core; A small amount of ice found on the sealed container of food under the condenser. Food shall be stored in a manner that it is protected from contamination. CDI: PIC moved food from under the condenser.
0.0
47.
4-501.11; Core; Ice build up on the condenser of the walk in freezer and in the reach in freezer near the fryers. Equipment shall be maintained in good repair. Repair items.
5-205.11; Priority Foundation; A spoon and wiping cloth were in the handwashing sink in the drive thru area and a padlock was in the handwashing sink by the three compartment sink. Handwashing sinks shall only be used for handwashing. CDI - Items removed from sinks.
1.0
47.
4-501.11; Core; There is ice buildup on the condenser of the walk in freezer and the fan guard on the condenser in the FC #1 reach in cooler is rusting. All equipment shall be maintained in good repair. Remove ice and rust.
0.0
48.
4-301.12; Priority Foundation; The rinse compartment of the three compartment sink was being used for washing and rinsing utensils. All 3 compartments of a 3 compartment sink shall be used - each compartment shall only be used for washing, rinsing or sanitizing. CDI- Manager educated and demonstrated correct use of sinks for employee; utensils rewashed with correct procedure.
0.5
53.
6-501.18; Core; The underside of the urinal in the men's room and the handwashing sinks and toilets in the women's bathroom are soiled. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean these items on a frequent basis. CDI - Bathrooms were sprayed down and in the process of being cleaned upon my entry of establishment.
0.0
54.
5-501.111; Core; The lids are missing from the recycling dumpster. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.5
54.
5-501.114; Core; The drain plug is missing from the trash dumpster. Dumpsters with drains are required to have drain plugs. Contact your waste management company for a replacement.
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 *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. Follow-Up: 11/27/2019
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Inspector will return to check repairs of the milk dispensers and dish machine sanitizer. If VR items not repaired by the due date, an intent to suspend the operation permit must be issued. Follow-Up: 02/16/2018
*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. Follow-Up: 06/09/2017
