3-304.12; Core; Lid for measuring grilled chicken in salad station was stored with bottom side in direct contact with the chicken. Utensils were stored within a soiled, used yoghurt container on the salad make line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized, in running water, or in a container of water if the water is maintained at a temperature of at least 135F. Avoid storing lid in direct contact with food. Avoid storing utensils within used yoghurt containers.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal and plastic containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
7-201.11; Priority; Found a spray bottle of cleaner stored on top of bisquick mix bags. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service and single-use articles. CDI - PIC removed the cleaner.
1.0
47.
4-501.11; Core; In Drive-thru observed that one of the handles on reach-in cooler under the lemonade dispenser is missing a handle. Equipment shall be maintained in a state of good repair. Install a new handle.
3-305.11; Core; Observed ice accumulation and dripping water on the boxes of food stored under the condenser in walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination. Move boxes stored under the condenser. Repair water dripping and accumulation of ice.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed small number of metal and plastic containers stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
49.
4-601.11(B) and (C); Core; In reach-in chicken thawing cabinets observed built up of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean more frequently.
3-501.15; Priority Foundation; Observed that freshly prepped chicken was cooling in a tightly closed over stacked container in reach-in cooler. Cool the above TCS food (time/temperature control for safety food) in the walk-in cooler before putting in the reach-in cooler unit. CDI by moving all above 41F chicken to the walk-in cooler to facilitate faster cooling.
0.5
38.
6-501.111; Core; Observed around 3-4 flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Eliminate the flies from the facility.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several metal containers stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.11; Core; Observed that one light was not working under the hood. There was accumulation of ice on the condenser and floor in the walk-in freezer. Equipment shall be maintained in a state of good repair. Replace the light and remove ice accumulation.
0.5
49.
4-601.11(B) and (C); Core; Interior surface of doors for thawing chicken have built up residue present. Door handle for walk-in cooler was sticky/residue build up. Observed some food debris at the bottom of the reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean 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
2-201.11 (D )and (F); Priority; The establishment has employee health policy without nontyphoidal salmonella. Food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure shall be excluded or restricted. CDI - EC emailed updated employee health policy (1B form with nontyphoidal salmonella).
0.0
47.
4-501.11; Core; Observed several gaskets on reach-in coolers that were damaged. Equipment shall be maintained in a state of good repair. Replace torn gaskets. PIC stated that the gaskets are replaced quarterly.
0.0
49.
4-601.11(B) and (C); Core; Observed that soda machine in the drive-thru has dark residue accumulation behind the nozzles. In reach-in cooler in chicken freezer there is built up residue present. Several gaskets observed with dark/pink accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
55.
6-501.12; Core; Floors under the equipment, especially fryers, have built up residue present. Physical facilities shall be cleaned at a frequency necessary to preclude accumulation of soil. 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
3-501.15; Priority foundation; Mac and cheese was stacked and had plastic lids present and was 43F. Cooling shall be accomplished by placing the food in shallow pans, using rapid cooling equipment, and using containers that facilitate heat transfer. Lids were taken off food to cool. CDI.
0.5
44.
4-903.11(A), (B) and (D); Core; Utensils near high temp dish machine are stored on wire shelves that have residue present. Utensils shall be stored in a clean, dry place where they are not exposed to splash, dust or other contamination. Clean shelves.
0.5
48.
4-501.14; Core; Three compartment sink had heavy residue built up. The compartments of sinks shall be cleaned at a frequency necessary prevent recontamination. Clean three compartment sink more often.
0.5
49.
4-602.13; Core; Containers that store drink lids have built up soil. In reach in cooler in chicken freezer there is built up residue present. Wire shelves near sandwich preparation area have built up residue present. In the grill where grilled chicken is cooked there is built up grease residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Floors in walk-in cooler and freezer have built up residue present. Physical facilities shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these areas more frequently.
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
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policies with staff and check in on employees health. Follow-Up: 01/01/2021
*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. Dish machine has been installed since last inspection. Please contact Town of Cary building inspections for plumbing permit and inspection if this has not been done yet. Current backflow prevention at dish machine appears to be hose bib vacuum breakers which may not meet plumbing code. Disregard if this installation has passed a Town of Cary plumbing inspection.
*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.
*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.
Employees should not wear jewelry while working. Employees should wash their hands after removing the gloves they wore while handling raw chicken. Tongs should be store in a higher place, not on oven handles where they are at risk to be contaminated. Chemical such as sanitizer should not be stored above food, and food contact surfaces, linens, etc. Drinks should be stored in a designated place where the can not contaminate food, and food contact surfaces.
*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. Inspection completed by Brittny Thomas and John Wulffert 2701
*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.
