4-903.11(A) and (C); Core; A stack of lids for trays were stored on the floor in one of the cabinets under the push thru area. CDI- Lids were voluntarily discarded. **Points not increased due to violation being lids on the floor rather than protected by covering.
0.5
49.
4-601.11(B) and (C); Core; The bottom of the 4-door freezer has a buildup of ice and food debris and the fan guards on the evaporator in the walk-in cooler have a buildup of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI - The freezer was cleaned during inspection.
0.5
53.
6-501.18; Core; The front side of the urinal was soiled. Plumbing fixtures such as urinals, toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. CDI- The urinal was cleaned.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
2-301.14; Priority; An employee wearing gloves tore open a package of ground beef patties and threw away the old package and then removed the top pair of fitted blue gloves to reveal another pair of fitted blue gloves in which he touched near the wrist area when removing the top pair. Employees shall wash their hands when switching between working with raw food and ready to eat/cooked food. CDI- Employee educated on need to throw away gloves and wash hands; double-glove policy discussed with managers.
0.0
10.
5-205.11; Priority Foundation; The bread trays were stored in front of a handwashing sink making it difficult to reach the pedal to turn the water on and a dry wiping cloth was stored on the basin of the handwashing sink by the custard machine. Handwashing sinks shall only be used for handwashing and shall be accessible at all times for employee use. CDI - Items were removed/relocated.
1.0
16.
4-601.11 (A); Priority Foundation; The juicer and tomato slicer stored on the prep table had food debris in their crevices. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items put in dish area to be washed again.
1.5
16.
NOTE: Blue, tan and red food prep trays and the blender wand need to be washed, rinsed and sanitized at least every 4 hours or visibly dirty. In addition, the prep area that the trays sit on needs to be frequently cleaned since the trays are spread out and then restacked.
0.0
28.
7-201.11; Priority; Spray bottles of sanitizer and stainless steel cleaner were stored on food prep surfaces and near the ketchup, uncovered spoons, etc. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils or other supplies. CDI- Chemicals were relocated to the bottom shelf.
1.0
41.
3-304.14; Core; A damp cloth was stored on the peroxide bottle. Damp/wet cloths shall be stored in sanitizer when not in use. CDI- Cloth removed.
0.5
45.
4-903.11(A) and (C); Core; Coffee filters were stored in a container but were uncovered; disposable utensils were stored with the handles in the same direction, but since they are lying flat- their food contact surfaces are exposed; the trays and burger boxes were stored with their food contact surfaces exposed. Single service items shall be stored in their original protective packaging or in a manner that prevents them from booming contaminated until used. Ensure coffee filters and the "mouth" portion of the utensils are fully protected; trays and burger boxes are inverted. CDI- Some of the burger boxes were inverted.
0.5
48.
4-501.14; Core; The sprayer at the 3 compartment sink has residue inside its head; PIC reports some utensils are only cleaned at the 3 compartment sink. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the sprayer head.
0.5
49.
4-601.11(B) and (C); Core; The top of the dish machine needs cleaning; the ladder at the custard machine has a buildup of food residue on it; the handles at the 4 door freezer have food crumbs debris in them and the lids on the bacon that is stored in the burger cooler has food residue on it. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently.
0.5
51.
5-205.15; Core; The mop sink leaks continuously even when turned completely off. Plumbing systems shall be maintained in good repair. Owner states that the plumber is scheduled to be here tomorrow (2/28/24) between 8am-10am.
0.0
55.
6-501.12; Core; The light shield above the prep table has food debris on it. The physical facilities shall be maintained clean. Clean the light shield. No points taken since the cleanliness of the floors and walls has improved.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-501.16 (A)(2) and (B); Priority; Containers of raw cod being stored on ice at the batter station temped between 51-53F. TCS foods being held cold shall be maintained at 41F or below. CDI - Cod was taken to the walk-in cooler to cool back down since it had been about 2 hours since it was last checked. Foodgrade bags of ice are to be put on top of the cod to assist with keeping the cod cool.
1.5
28.
7-201.11; Priority; A spray bottle of stainless steel cleaner was stored on the prep table next to buns/rolls and a spray bottle of sanitizer was stored beside the tea urn and in front of the beverage dispensing machine in the drive thru area. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils and other supplies. CDI - Items were moved to chemical storage area.
0.0
45.
4-903.11(A) and (C); Core; A sleeve of cups is stored on the floor in the cabinet with the warming dial in the ordering area. Coffee/tea filters are stored in a container uncovered. Single service/use items shall be stored at least six inches above the floor and in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Ensure cups are stored on shelving; put a lid/cover on the container the coffee/tea filters are stored in.
0.0
48.
4-501.14; Core; The sprayer at the 3-compartment sink has residue inside of its head. Warewashing equipment shall cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the sprayer head.
0.0
49.
4-601.11(B) and (C); Core; The top of the dish machine needs cleaning; the grey utensil container closest to custard machine needs wiping down; there is dried on mustard on the bottom shelf of the storage rack in the dry goods area; the ketchup and mustard wall dispensers need wiping down; the handles and bottom of the 4 door stackable freezer needs cleaning; and the bottom of the cooling cabinet needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
55.
6-501.16; Core; A mop was stored in mop water by the chemical storage area. Mops not in use shall be stored in a position that allows them to air dry without soiling walls, equipment or supplies. Store mop in the top section of the mop bucket when not in use.
0.5
55.
6-501.12; Core; There is oil buildup behind the fryers; the floor drain covers at the prep sink and three compartment sink need cleaning; and there is pooled water and black residue on the floor behind and beside the ice machine. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings more frequently.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-501.16(A)(1); Priority; Two containers of chili as well as a potato soup that have time stamps for 7:30-8:19am temped below 135F. Employee verified that soups were put in vats to reheat around 8 am; manager stated that it normally takes 1.5-2 hrs to reach/exceed temperature (temps taken after the 2 hour time period). TCS foods being held hot shall be maintained at 135F or above. CDI - Soups were reheated to 165F+; water was added unit since it was low and temperature was turned up.
1.5
49.
4-601.11(B) and (C); Core; Some of the highchairs have food debris in them; the top of the dish machine needs cleaning; the grey utensil container in the drive-thru has grit in it; the sides of the tabletop steam units need wiping down; the handles on the 4-door stackable freezer has grit in them; some of the cooling drawer cabinets need wiping down on the inside. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of food residues. CDI - Items were cleaned.
0.5
55.
6-501.12; Core; There is beverage syrup on the floor by the beverage syrup boxes and ketchup on the floor by the wall dispenser of ketchup. The physical facilities shall be maintained clean. CDI- Floor was mopped.
0.5
55.
6-501.16; Core; A mop was stored in mop water upon inspector's arrival and corrected when mentioned; later in the inspection a mop was stored in mop water again. Mops not in use shall be stored in a position that allows them to air dry without soiling walls, equipment or supplies. CDI - The mop water was dumped again.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-307.11; Core; A few containers in the stackable freezer were not covered. Food shall be protected from all sources of contamination. CDI - Lids were put on containers.
0.0
48.
4-501.14; Core; The sprayer at the 3-compartment sink has black residue inside it. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils.
0.0
49.
4-601.11(B) and (C); Core; There is a buildup of dust behind the monitor over the burger cooler; the bottom of the stackable freezer has a buildup of food crumbs; there is stuck on cheese at the bottom of the microwave; and some of the highchairs need wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of food residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; The floor drain under the 3 compartment sink has black residue on the grate and there is tape and debris on the floor of the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
4-903.11(A) and (C); Core; The paper trays (boats and cartons) were stored with their food contact surface exposed throughout the kitchen. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Invert all single service/use trays.
0.5
47.
4-501.11; Core; The grates at the beverage dispensing machine in the drive thru and dining area are lacking coating in areas and rusting or beginning to rust; the pedal at the handwashing sink by the employee storage area needs adjusting. All equipment shall be maintained in good repair and easily cleanable. Request new grates from your Pepsi supplier and adjust pedal at the handwashing sink.
0.5
55.
6-501.12; Core; The ceiling vent in the women's bathroom has a build up of dust and there is a slight amount food debris on the floor in the kitchen area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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*
3-304.12; Core; A scoop was laying in the slaw and a bowl was being used to scoop nuts in the dry goods area. Utensils may be stored in food as long as the handle is above the food. CDI - Bowl discarded and scoop removed from slaw and that portion of the slaw was discarded.
0.5
45.
4-903.11(A) and (C); Core; The majority of the coffee filters were in their original packaging in the cabinet under the soup station but coffee filters of various sizes were stored outside of the packaging and a box of napkins were stored on the floor by the washing machine. Single service/use articles shall be stored at least six inches above the floor and in their original packaging or in a manner that prevents them from becoming contaminated until used. Keep coffee filters in their packaging or a sealed container as they are still exposed to contamination in the cabinet because of the other items located in the cabinet. CDI - Napkins were removed from box and put on shelving.
0.0
47.
4-501.11; Core; The grates at the beverage dispensing machine in the drive thru and dining area are either rusting or will rust in the sections that are no longer coated; the wire dry goods storage racks are rusting in areas. All equipment shall be maintained in good repair and easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Some of the wiring to the monitors as well as the monitors are collecting dust on the back; there is food debris on and near the ketchup and mustard dispensers mounted on the walls; a few of the syrup bottles have are sticky and have a build up of syrup on around the tips; the handles on the 4 door freezer have a build up of food crumbs and there is pooled coffee/tea and sugar accumulation in the cabinet under the tea and coffee machines. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
54.
5-501.111; Core; The garbage dumpster is cracked at the bottom and leaking. All dumpsters shall be maintained in good repair. 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*
3-501.16(A)(1) ; Priority; Cooked mushrooms at the steam table were holding at 98-126F. TCS (Time/Temperature Control for Safety) foods that are being held hot shall be maintained at 135F or above. CDI- PIC reheated mushrooms to 165F.
1.5
35.
3-501.13 ; Priority Foundation; Mushrooms thawing in the prep sink were sitting in water without the water running. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: Completely submerged under running water: (1) At a water temperature of 70F or below. CDI- PIC turned the faucet on to thaw food items correctly.
0.5
39.
3-305.11; Core; A few boxes of food found on the floor in the walk-in freezer. A box of chicken was covered in spilled raspberry syrup in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD:(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
0.0
41.
3-304.14; Core; Damp wiping cloths found on the counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114.
0.0
44.
4-903.11(A), (B) and (D); Core; Bins holding clean dishes had food debris in the bottoms. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination.
0.0
55.
6-501.12; Core; The floors in the walk-in cooler have food debris and the walk-in freezer floors have spilled syrup residue. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 **No Signature Required Due to COVID 19 Precautions**
*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 Harden 919-500-0943 Verification required by May 25, 2020 for thermometer. Follow-Up: 05/25/2020
*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 Harden 919-500-0943
*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 Harden 919-500-0943 Verification required for dish machine concentration by August 2, 2019 Follow-Up: 08/02/2019
*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 Verification required on or before January 14, 2019 for digital thermometer. Follow-Up: 01/14/2019
*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.
*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-eneudecker@icloud.com Billing- 7487 Drumantrae Lane Wake Forest, NC 27587 Follow-Up: 09/15/2017
