2-201.11 (A), (B), (C), and (E); Priority; The manager on duty did not have an employee policy health agreement on hand at the time of the inspection. Employees must know when to stay home while ill and what steps to take before returning to work. CDI.. A sample form was given to the manager on duty.
1.0
5.
2-501.11; Priority Foundation; There was no written procedures for Employees to follow when responding to vomiting or diarrheal event. A Food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal event that involve the discharge of vomitus or fecal matter. CDI.. A form was left with the manager on duty.
0.0
8.
2-301.12; Priority; Employees were washing their hand and then turning the handwashing sink handles off with their bare hands. The employees were not drying their hands off. After employees wash their hands to avoid recontaminating their hands Food Employees may use a disposable paper towel or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. Employees must dry their hands with a hand drying provision. CDI.. The employees were properly washing their hand before the end of the inspection.
2.0
10.
6-301.12; Priority Foundation; There was no hand drying provision at the only handwashing sink in the kitchen. Each handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but had wet and dried food debris on the dishes. There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI. The dishes were placed at the three compartment sink to be washed again.
1.5
21.
3-501.16(A)(1) ; Priority; Mac and Cheese was held at 125F, Gravy was held at 125F. These Potentially hazardous foods must be held hot at 135F. CDI.. The food items were reheated to 165F.
1.5
45.
4-903.11(A) and (C); Core; Foil and clear wrap was touching the inside of the handwashing sink. The water from handwashing sink was getting on the foil and clear wrap. Single service items must be stored in a manner to prevent contamination. CDI.. The items were moved away from the handwashing sink.
0.0
49.
4-601.11(B) and (C); Core; A very deep cleaning is needed throughout the kitchen. Clean the handwashing sinks. Clean around the cooking equipment to remove the heavy grease build-up. Clean out the three compartment sink. Clean the storage shelves. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler and cold hold units Equipment must be kept free of an accumulation of dust, dirt, Food reside and other debris.
1.0
51.
5-205.15; Priority; There was a leak at the three compartment sink. All plumbing systems must be in good repair. A return visit will be made to see if the item has been corrected.
1.0
53.
6-302.11; Priority Foundation; There was no toilet tissue in the restroom. A supply of toilet tissue must be available at each toilet. CDI... Toilet tissue was placed in the restroom.
0.0
55.
6-501.11; Core; The floor tiles is broken in several areas throughout the kitchen is broken and needed to be repaired. Physical Facilities must be maintained in good repair.
0.0
55.
6-501.12; Core; A very deep cleaning of the kitchen floor and walls are needed. Clean the floors around the three compartment sink and prep sins. Clean the floor and walls near the chicken prep areas. Clean the floor in the walk-in cooler. Physical Facilities must be cleaned as often as necessary to keep them clean.
2-401.11; Core; Uncovered beverage sitting on top of the shelf in the kitchen. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: the employee's hands; the container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- drink removed.
0.5
8.
2-301.14; Priority; Food employee observed entering from outside and started to prep mac-n-cheese without handwashing. Another food employee observed prepping raw chicken and grabbed the basket with freshly cooked fries without a glove change or hand wash. CDI- education given on when to wash hands. Hands were properly washed.
2.0
10.
5-202.12; Core; The hot water is turned off at the handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
0.0
10.
6-301.11; Priority Foundation; There is no hand soap in the men's bathroom. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- hand soap provided.
0.0
10.
6-301.12; Priority Foundation; [Repeat] Paper towels are not available in the men's bathroom and the automated hand dryer on the wall does not work either. CDI- paper towels were provided.
1.0
16.
4-602.11; Core; The ice machine has pink residue accumulation along the shield inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- PIC wiped down the ice machine.
0.0
21.
3-501.16(A)(1) ; Priority; Mashed potatoes are holding at 125F in the heated drawers. Gravy sitting under the heat lamp was 127F. Keep all TCS food at or above 135F when held hot. CDI- The above food was voluntarily discarded once REHS spoke to PIC.
3.0
28.
7-201.11; Priority; chemicals observed being stored above single-service utensils in the outside storage room. Chemicals shall not be stored above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- chemicals rearranged.
1.0
39.
3-305.11; Core; Two pans of macaroni and cheese one being stored on the 3-compartment sink drainboard and one on top of the steam well were both sitting out uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
1.0
47.
4-501.11; Core; [Repeat] The walk-in cooler door is broken and separating from the wall. The gasket along the walk-in cooler door is coming apart and is in need of replacement. The stand up reach-in freezer door is broken. Equipment shall be maintained in a state of good repair. Repair these items.
1.0
49.
4-601.11(B) and (C); Core; A very deep cleaning is needed throughout. Clean the hand washing sink. Clean around the cooking equipment, heavy grease buildup present. Clean out the three compartment sink. Clean the storage shelves. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler and cold hold units. The utility fans being used in the kitchen have heavy residue accumulation and are in need of cleaning or replacement. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
55.
6-501.11; Core; The floor tiles in several areas throughout are cracked and missing and holding water and grease accumulation. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; A very deep cleaning of the kitchen floor and walls are needed. Clean the floors around the three compartment sink and prep sink. Clean the floor and walls near the chicken prep area.
1.0
General Comments
The grade card from the previous inspection was not posted. Your are eligible for a reinspection. When all critical violations have been corrected please call Kendra Wiggins at 984-233-0487 when you are ready. Once a request is made I will return within 10 business days. Please do not obstruct or remove grade card.
2-102.12 (A); Core; The manager on duty has not passed a certified food safety manager course. The person-in-charge shall have passed a food protection manager course that is part of an ANSI program.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the men's restroom. Hand sinks shall be provided with individual supply of paper towels. CDI-Paper towels were provided once REHS spoke to PIC.
1.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles, bun warmer have build up. The ice machine has black mold like residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI-The above items were cleaned and sanitized once REHS spoke to PIC.
3.0
16.
4-501.114; Priority; No sanitizer in a spray bottle, wiping cloth bucket or at the 3 compartment sink. Sanitizer solution shall be mixed to the manufacturer's specified concentration for manual sanitizing. CDI-Quaternary ammonium sanitizer was mixed to the correct concentration at the 3 compartment sink and in wiping cloth buckets once REHS spoke to PIC.
0.0
21.
3-501.16(A)(1) ; Priority; Mashed potatoes are between 105-129F under the upper heat lamp. Fries are 123F and okra is 112F under the lower heat lamp. Keep all TCS food at or above 135F when held hot. CDI- The above food was voluntarily discarded once REHS spoke to PIC.
1.5
47.
4-501.11; Core; Gaskets are coming off the door on the walk-in cooler door and the door is is separating. The metal door sweep on the storage room is coming off the door. Equipment such as doors, doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
47.
4-501.11; Core; Three heating elements are out on the lower section of the heat lamp and upper section of the heat lamp. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; The fan and ceiling in the walk-in cooler have a dusty build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The floors have grease build up/debris by the hand sink, under the soda boxes and behind the ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. CDI-The above areas were cleaned once REHS spoke to PIC.
0.0
55.
6-501.11; Core; Floor tiles are cracked and missing in the front prep area and dish room. Physical facilities shall be maintained in good repair.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is displayed, served, or handled, the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of inspection.
1.0
21.
3-501.16(A)(1); Priority; Fried chicken is between 125-141F under the heat lamp. Chicken patties are between 109-121F under the heat lamp. Keep all TCS food at or above 135F when held hot. The above chicken patties were reheated to 205F and the fried chicken that was between 125F-134F was voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The cheese jalapenos are 65F in the prep refrigeration unit. Keep TCS food at or below 41F when held cold. The jalapenos were voluntarily discarded. A follow-up will be conducted by July 16th to verify this refrigeration unit has been repaired.
1.5
36.
4-302.12; Priority Foundation; No metal stem thermometer that reads from 0-220F. No refrigeration thermometer in the refrigeration unit. Provide food temperature device that is readily accessible in the prep refrigeration unit. Provide a metal stem thermometer that reads from 0-220F. A follow-up will be conducted by REHS by July 16th.
0.5
47.
4-501.11; Core; Upright freezer is not working. The prep refrigeration unit is not reaching 41F and below. Reach-in refrigeration unit is not working. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; Sides of the fryers, lower front section of fryers and fryer wheels have grease build up. Inside the nonfunctional freezer has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.111; Core; The dumpster is missing both lids. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair
0.0
55.
6-501.12; Core; The floors throughout the kitchen and back prep room have build up. Physical facilities shall be cleaned as often as necessary to keep them clean. this is a repeat item.
1.0
55.
6-501.11; Core; The coving is missing in several areas throughout the kitchen and back prep room. Hole in the wall beneath the hand sink in the front prep area. Gap in the FRP in the corner of the back prep room. Physical facilities shall be maintained in good repair.
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 Follow-Up: 07/16/2022
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is displayed, served, or handled, the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of inspection.
1.0
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for the clean up a of vomiting and diarrheal event. CDI... A copy of the form was given to the form was given to the manager.
0.0
8.
2-301.14; Priority; A male employee handled raw chicken and then went on to touch other equipment without washing his hands. Employees must wash their hands after engaging in activities that can contaminate their hands. CDI... The employee was instructed on when they need to wash their hands. The employee was properly washing his hands before the end of the inspection.
2.0
10.
6-301.12; Priority Foundation; There was no hand towel in the men's restroom. There must be a hand drying provision at all the handwashing sinks. CDI.. Hand towels were placed at the handwashing sink.
0.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were washed last night and stored as clean but had wet and dried food debris on the surface. All Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the three compartment sink to be washed again.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken tenders were held at 128F, Fried Chicken was held at 129F. These potentially hazardous foods must be held at 135F or above. CDI.. The food was placed in trashed.
1.5
24.
3-501.19; Priority Foundation; The chicken and tenders were suppose to be marked with time but were not marked during the inspection. The food must be marked with the discard time. The food must not be sold past the discard time marked on the food product. CDI... The food was marked.
1.5
49.
4-601.11(B) and (C); Core; A very deep cleaning is needed throughout. Clean the hand washing sink. Clean around the cooking equipment. Clean out the three compartment sink. Clean the storage shelves. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler.
1.0
53.
6-302.11; Priority Foundation; There was no toilet paper in the ladies restroom. A supply of toilet paper must be available at each toilet. CDI .. Toilet paper was placed in the restroom.
0.0
55.
6-501.12; Core; A very deep cleaning of the kitchen floor and walls are needed. Clean the floors around the three compartment sink and prep sink. Clean the floor and walls near the chicken prep area.
1.0
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
