3-501.16 (A)(2) and (B); Priority; Flip top cooler with pimento cheese, sliced tomatoes, lettuce and liquid eggs in bottom at 45F and above. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Ice added to items on top of cooler and liquid eggs moved to walk-in cooler during inspection. Ensure these items are kept in walk-in cooler until needed and only take out a few at a time if this cooler is not maintaining at 41F or below.
1.5
49.
4-601.11(B) and (C); Core; Minor green accumulation on ice machine door. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residues and other debris. Clean the ice machine doors more frequently. Walk-in cooler shelves and vents are clean this inspection. No repeat points deducted.
4-903.11(A) and (C); Core; Bag of aprons and wiping cloths, and one box of cups and box of half gallon tea containers sitting outside next to storage shed when first arrived for inspection. Cups are going to another location according to manager on site. Ensure Single-use items are stored in a clean, dry location where where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Items moved into shed shelves during inspection. Ensure these items are moved once delivered and not left on the ground where they could be contaminated.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler shelves have food residue buildup, and vents starting to accumulate black residue. Flour buildup on shelves in biscuit walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residues and other debris. Clean these areas more frequently.
3-501.19; Priority Foundation; Sausage gravy, dirty rice, sausage and chicken on Time as a Public Health Control without time markings. Facility has procedures for TPCH but items on front line and make line not labeled. Food on TPHC 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. Sausage and chicken cooked during inspection and Times marked when these items were added on the line. Gravy and other items already on the line were marked during inspection when the items began TPHC. Ensure items are marked with time when items are added to the line. Items without time markings checked for temperature and temperatures above 135F.
1.5
44.
4-903.11(A), (B) and (D); Core; Two metal containers stacked wet nested on clean dish shelving in dish room and near chicken breading area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved to three compartment sink during inspection.
0.5
55.
6-501.12; Core; Walls in dish room near dirty drainboard soiled with minor black residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls more frequently.
4-901.11; Core; Found several clean inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Food/soil debris build-up on wire shelving in walk in coolers. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Wall cover at mop sink missing. Physical facilities shall be maintained in good repair.
3-501.16 (A)(2) and (B); Priority; Prep cooler items at 45-46F. Cold potentially hazardous food shall be kept at 41F or below. Thermostat of unit adjusted from 3 to 4.
1.5
43.
3-304.12; Core; Ice scoop handle laying in ice. Rice scoop handle laying in rice. Store in product with handles up and extending out of foods.
0.5
55.
6-501.11; Core; Wall cover at mop sink missing. Physical facilities shall be maintained in good repair. No points taken.
3-501.16 (A)(2) and (B); Priority; Buttermilk chicken batter in ice bath at 43F. Pimento cheese and other items in flip top cooler at 45-50F. TCS (Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items discarded during inspection. Tomatoes and lettuce in top of unit added this morning and labeled for Time for 4 hours.
3.0
24.
3-501.19; Priority Foundation; Several containers of fried chicken on make line and in window without time markings indicating when chicken was put out on time. 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. Chicken cooked at 10:30 according to person in charge. Time added to chicken during inspection. Rule states food in unmarked containers or marked exceeding 4 hour limit shall be discarded. If foods are not labeled in the future it could be discarded. Ensure times are being marked.
0.0
41.
3-304.14; Core; All sanitizer buckets out during service below 50ppm chlorine sanitizer, most tested 10ppm. Several buckets cloudy and need to be changed. Cloths in-use for wiping counters and equipment shall be held between uses in a chemical sanitizer at correct concentration according to manufactures label instructions. Chlorine sanitizer shall be 50-200ppm. Buckets changed during inspection.
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
3-501.16 (A)(2) and (B); Priority; Buttermilk chicken batter in ice bath at 50F. Pimento cheese and boxes of pasteurized eggs in flip top cooler at 43-44F. TCS (Temperature Controlled for Safety) foods shall be held cold at 41F or below. Pimento cheese and liquid eggs moved to walk-in cooler during inspection and buttermilk replaced during inspection.
1.5
41.
3-304.14; Core; One wiping cloth bucket soiled and measured 0ppm chlorine. Wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures directions. Chlorine sanitizer shall be at least 50ppm and maximum 200ppm. Bucket replaced during inspection. Other buckets at correct concentration and not soiled.
0.0
49.
4-601.11(B) and (C); Core; Bottom of reach-in freezer and grey rolling carts soiled with food debris and residues. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
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
