3-305.11; Core; Observed containers of chicken fingers stacked directly on top of food without a barrier. Food shall protected from contamination by storing where it is not exposed to splash, dust, or other contamination. CDI-Manager moved chicken fingers to bags.
0.0
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler. Equipment shall be maintained in good repair. Replace rusty shelving.
1.0
49.
4-601.11(B) and (C); Core; Observed greasy build-up on cooking equipment, metal areas above sandwich food ingredients and soiled interior of prep freezer. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of surfaces/equipment above.
0.5
55.
6-501.12; Core; Observed floors next to ice machine, in walk-in cooler and underneath shelving in front register area needs cleaning. Soiled hood ventilation filters at fryers. Physical facilities shall be maintained clean. Increase cleaning in these areas.
1.0
55.
6-501.11; Core; Observed broken/missing tiles inside mop sink resulting in standing water. Physical facilities shall be maintained in good repair. Repair tiles.
4-901.11; Core; Observed a few black food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
47.
4-501.11; Core; Observed rusty shelving in walk-in cooler. Equipment shall be maintained in good repair. Replace rusty shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled sides of cooking equipment, interior bottom of fryers, metal areas above sandwich food ingredients, and interior of metal cabinets (electrical box). Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of surfaces/equipment above.
0.5
55.
6-501.12; Core; Observed soiled floors underneath fryers, near drive thru area and dry storage area underneath shelving. Soiled hood ventilation filters at fryers. Physical facilities shall be maintained clean. Increase cleaning in these areas.
4-501.11; Core; Observed rusty shelving in walk-in cooler. Equipment shall be maintained in good repair. Replace rusty shelving.
0.0
49.
4-601.11(B) and (C); Core; Improvement on cleaning. Observed soiled sides of cooking equipment, interior bottom of fryers, metal areas above sandwich food ingredients, interior of metal cabinets (electrical box), wire shelving in walk-in cooler and dusty fan vents in walk-in cooler. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of surfaces/equipment above.
0.5
51.
5-205.15; Core; Observed hot water handle at three compartment sink shots out water when turned on. Plumbing system shall be maintained in good repair. Repair handle.
0.0
55.
6-501.12; Core; Observed soiled floors underneath fryers, walk-in freezer and dry storage area. Grease build-up on hood ventilation filters, dusty ceiling panels/vent grates, and light shields were soiled. Physical facilities shall be maintained clean. Increase cleaning in these areas.
4-601.11 (A); Priority Foundation; Observed sheet pans and food containers stored as clean with sticker and grease residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink to be re-cleaned.
1.5
39.
3-305.11; Core; Observed boxes of hamburger buns, ketchup and other foods stored directly on the floor in walk-in freezer and dry storage area. Keep foods elevated.
1.0
45.
4-903.11(A) and (C); Core; Observed box of napkins and beverage cups stored directly on the floor in dry storage areas. Condiment packets stored in soiled holder in drive thru and front area. Single service and single use articles shall be stored at least 6 inches above the floor and in a clean, dry location. Elevate boxes. Increase cleaning of condiment holders.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled exteriors and interior bottoms of fryers, oven interiors, metal areas above sandwich food ingredients, wire shelving in walk-in cooler, flat surfaces on very tops of food/hot holding equipment, refrigerator/freezer door gaskets, vinyl liners on dry storage shelf, dusty monitors and wire above food prep area. Non-food contact surfaces shall be maintained clean...Increase cleaning frequency of surfaces/equipment above.
1.0
55.
6-501.12; Core; Observed soiled floors throughout kitchen, grease build-up on hood ventilation filters dusty ceiling panels/vent grates, and light shields were soiled. Physical facilities shall be maintained clean. Increase cleaning in these 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
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No points deducted new rule (Adoption of 2017 Food Code) and manager was emailed written clean up plan at the end of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed two open cartons of liquid eggs on prep table with temperature of 49F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less for cold holding. CDI-by placing cartons in ice-water bath to cool.
1.5
24.
3-501.19; Priority Foundation; Observed sliced ham on make line not labeled with a time. If time without temperature control is used as the public health control up to a maximum of 4 hours 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. CDI-by labeling with time.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled exteriors and interior bottoms of fryers, oven interiors, metal areas above sandwich food ingredients, wire shelving in walk-in cooler, flat surfaces on very tops of food/hot holding equipment, refrigerator/freezer door gaskets, dusty monitors and wire above food prep area. Non-food contact surfaces shall be maintained clean...Increase cleaning frequency of surfaces/equipment above.
0.5
53.
6-501.18; Core; Observed soiled urinals in men's restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in this area.
0.0
55.
6-501.12; Core; Kitchen floors soiled under and around equipment, dusty ceiling vents in restrooms and kitchen areas. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these area.
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
*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: Could not locate the double check valve for the ice machine water supply line. Provide evidence that this check valve is in place or ensure it is installed on water supply line as required. (The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. 5-203.14)...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Standard operating procedures must always be available for review during inspections for foods using time as a public health control...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Do not store boxes of disposable gloves under handsink paper towel dispenser...*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.
* TCS: Time-temperature control for safety (foods) or potentially hazardous foods
*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.
Verification visit to be made on March 23, 2018 to evaluate completion of Item #49 on this report. Follow-Up: 03/23/2018
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit to be made on November 6, 2017 to evaluate completion of Item #49 on this report (5-203.14). Follow-Up: 11/05/2017
