4-903.11(A), (B) and (D); Core; [Repeat] Observed clean utensils stored on greasy and dusty drying shelves throughout the kitchen. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil shelves.
0.5
47.
4-501.11; Core; The ice chute on the drink machine in the drive thru area is cracked and being held together with clear tape. Equipment shall be maintained in a state of good repair. Replace broken ice chute.
0.0
49.
4-601.11(B) and (C); Core; The nonfood contact surfaces of white storage bins have heavy grease build up present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
4-601.11 (A); Priority Foundation; Observed two food containers stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to three compartment sink during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils stored on greasy utensil drying shelf across from three compartment sink. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil shelves.
4-903.11(A), (B) and (D); Core; Observed clean food containers stored on soiled shelving. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of utensil shelves.
0.5
45.
4-903.11(A) and (C); Core; Observed a box of plastic lids stored directly on the floor in dry storage area. Singler service and single use articles shall be stored at least 6 inches above the floor. Elevate boxes.
4-901.11; Core; Observed a few clean large containers stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
47.
4-501.11; Core; Observed condenser leak and ice build-up in walk-in freezer. Manager stated a work order has been placed to get issue repaired. Equipment shall be maintained in state of good repair. Repair condenser in walk-in freezer.
6-301.11; Priority Foundation; The women's restroom soap dispenser was empty. 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: Dispenser refilled.
1.0
16.
4-601.11 (A); Priority Foundation; A few metal pans stacked as clean had food residue in-between. The orange pans used to hold twists and other warm items stored as clean had food debris buildup on the inner edges...Equipment food-contact surfaces and utensils shall be clean to sight and touch...CDI: Soiled utensils were sent back to dish to be cleaned and sanitized. PIC says pans were from the previous night and are checked before being used for the day.
0.0
44.
4-903.11(A), (B) and (D); Core; A large number of metal containers were stacked as clean but still wet in-between. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
53.
6-302.11; Priority Foundation; The men's toilet had no tissue available. A supply of toilet tissue shall be available at each toilet. CDI: Tissue supplied.
6-301.11; Priority Foundation; The soap dispenser in the men's restroom was not functioning. Each handwashing sink shall be provided with a supply of soap. CDI: Soap was provided.
1.0
56.
6-501.14; Core; The ceiling vent grate in front of the walk-in cooler has a buildup of dust. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean or replace these grates.
6-301.11; Priority Foundation; The men's restroom had no soap available. 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: Soap was provided. *Staff is all female and all other sinks had soap available.*
0.0
47.
4-502.11(A) and (C); Core; Some of the plastic, orange nacho containers have cracks in them are difficult to clean. Utensils shall be maintained in good repair or discarded. PIC said new containers have been ordered.
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 Report e-mailed to PIC; No signature due to lunch rush Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-304.12; Core; A portion cup was found face down inside of a cinnamon sugar bin. In-use utensils may be held in a container of food if the handle is sticking out of the food. Use a utensil with a handle to scoop this product and keep the handle out of the food.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans stored as clean were stacked together while still wet. The clean utensil rack near the hot hold cabinet is building up a layer of grease/dust. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves and allow dishes to air dry before stacking them.
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 Report e-mailed to PIC & discussed; No PIC sig due to short staff and limited opportunity. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
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 No violations observed during the inspection Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans were stacked together wet while stored as clean. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
49.
4-601.11(B) and (C); Core; The lower shelf of a rolling cart near the rethermalyzer is soiled with a slight buildup of black residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
NOTE: Ensure hands are washed after contaminating them with maintenance equipment, etc...Front ice machine: Ensure there is a visible double check valve on water supply line...*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.
