4-601.11 (A); Priority Foundation; Metal pans for raw chicken use that were stored & stacked as clean still had water and food debris in them. Some of the plastic lids still had old date stickers on them...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.
1.5
44.
4-903.11(A), (B) and (D); Core; Brown plastic pans were stacked together on the drying rack but were still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. CDI: Containers separated.
0.0
47.
4-502.11(A) and (C); Core; A couple of the metal 1/3 hotel pans are dented in the corners/edges and are no longer easy to clean...Utensils shall be maintained in good repair or discarded. CDI: Containers voluntarily discarded.
0.0
51.
5-205.15; Core; The mop sink is leaking from various junctions and the hose handle is wrapped in tape...The plumbing system and its fixtures shall be maintained in good repair. PIC says a work order is in.
4-501.11; Core; Some interior refrigerator shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core; A couple of the metal hotel pans are dented in the corners/edges and are no longer easy to clean...Utensils shall be maintained in good repair or discarded.
0.0
48.
4-302.13; Priority Foundation; The two dishwasher testing devices weren't functioning properly...In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR: Purchase a new device to accurately test the machine. REHS will verify by 2023.06.09.
0.5
49.
4-601.11(B) and (C); Core; The surfaces of equipment on the hot line have food debris buildup. The interiors and exteriors of the coolers on the line and the chicken prep area are soiled with residue buildup. The shelving in the walk-in cooler has buildup...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, debris, and/or grease.
0.5
General Comments
*The dish machine is inconsistent but was able to reach 160F a few times. Have this machine serviced if the inconsistency continues.
4-601.11 (A); Priority Foundation - Several food containers and utensils had soiled food contact surfaces but were stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
1.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stacked while wet. Several clean food containers were soiled from trash can debris located near shelves for clean pans and utensils...Clean equipment and utensils shall be stored in self-draining position that allows air drying, covered or inverted, and located away from sources of contamination...Separate clean containers and completely air dry before stacking. Move trash can away from shelves for clean utensils and containers.
0.5
45.
4-903.11(A) and (C); Core - Some disposable food containers/lids were stored with food contact portion facing up and uncovered in dry storage area...Disposable single service articles shall be protected from contamination...Store containers in original plastic or inverted.
0.0
47.
4-501.11; Core - Some interior refrigerator shelves and free standing shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-205.10; Core - At soda dispensing station, when ice bin lid is open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Many wire shelves and plastic shelves were soiled or dusty. Exterior refrigerator doors, door frames, hinges and exterior vent openings/condenser coils were soiled. Hot holding drawers were soiled. Many exteriors of container or container lids had old sticker/sticky residues...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above and remove all sticky residues from surfaces.
0.5
54.
5-501.115; Core - Significant accumulation of leaves was ground in dumpster enclosure...Dumpster enclosure shall be maintained clean...Remove leaves from enclosure area.
0.0
55.
6-501.12; Core - Observed soiled walls behind dishwashing and chicken preparation areas and soiled walk-in freezer and dry storage floors and pipes under sinks. Many conduits and cords extending from ceiling had dust build-up...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
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
3-501.16 (A)(2) and (B); Priority; Chicken and cut lettuce found in a reach in cooler to be 43-45F. The ambient air temperature of the cooler was taken at 43F. The milk in the milk dispenser was holding at a temperature between 44-46F. TCS foods must be held cold at 41F and below. CDI: TCS foods in the reach in were relocated to a new cooler and the milk in the dispenser was placed in a reach in cooler.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean equipment stored on bread crate on floor less than 6 inches above the floor. Clean equipment shall be stored at least 6 inches above the floor. Store on rolling cart or rack.
0.5
45.
4-903.11(A) and (C); Core; Single service items stored with food contact portion facing up and uncovered in dry storage area. Single service articles shall be protected from contamination. Store in original plastic or inverted.
0.0
47.
4-501.11; Core; Table was mounted on wall through the wall of the walk in cooler. PIC stated that the table was to be removed. Equipment must be maintained in good repair. Ensure that when the table is removed, the surface remains in good repair and easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Several coolers and non-food contact areas could use some attention to cleanliness. Non-food contact surfaces must be maintained clean to the sight and touch. Improve cleaning of non-food contact surfaces.
0.5
56.
6-202.11; Core; Glass unshielded lightbulb in rear reachin by back door used for chicken. Light bulbs shall be shielded, or shatter proof. Shield light or replace with shatterproof bulb.
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 Lauren Harden 919-500-0943 Inspection led by Lindsea Smith
4-601.11 (A); Priority Foundation; Metal pans and plastic containers were stored as clean with food debris/sticker residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Pans were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Repeat: Clean plastic and metal pans were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
47.
4-501.11; Core; Gaskets along the doors at the drink lowboy cooler by drive-thru needed to be replaced. Equipment shall be maintained in good repair. Replace gaskets.
0.0
49.
4-601.11(B) and (C); Core; Repeat-Cleaning needed: General cleaning is needed on shelving areas. Equipment exteriors in the kitchen had food residue building on them. Also, walk-in freezer floors were soiled. Non food-contact surfaces shall be kept free of soil and food residue accumulation. Clean these areas more frequently
0.5
56.
6-501.110; Core; Nutritional fitness supplement was stored next to clean equipment. Lockers and designated areas shall be provided for employees to stored personal belongings. CDI- Bottle was removed from that 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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email. Follow-Up: 02/24/2021
*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.
****Please send an e-mail or a text message with the service repair report for the walk-in cooler by the end of the business day on Wednesday, May 15th*****
**Do not store yellow bulk bin holding unwashed containers/wares in the mop sink. Please store dirty dishes in the dish area**
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964 Follow-Up: 05/15/2019
*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.
EHS: Marion Wearing, Contact Phone Number: 919.618.8964 E-mail: Marion.Wearing@wakegov.com
*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.
*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.
Inspection made with manager Barbara, Ben and Brandon. Inspector will return to check the hot water temperatures in the bathrooms. Please have corrections made or an intent to suspend the permit must be issued. Follow-Up: 02/15/2016
