2-201.11 (A), (B), (C), and (E); Priority; The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager.
1.0
16.
4-602.11; Core; Observed black debris inside ice bin at coke machine. Observed light debris on white panel in large ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
28.
7-102.11; Priority Foundation; Observed green solution in two unlabeled chemical spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
1.0
28.
7-206.11; Priority; Observed Wasp and hornet "Raid" and "round up" grass and weed killer stored inside facility. RESTRICTED USE PESTICIDES specified under par. 7 202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides. These items are intended for household use only. items removed.
0.0
33.
3-501.15; Priority Foundation; Observed pans of recently cut lettuce cooling in tightly wrapped saran wrap. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination. covers removed.
0.0
39.
3-305.11; Core; Observed bags of ice stored directly on the floor of 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
Elevate At least 15 cm (6 inches) above the floor or Remove bags from facility if they are not used.
0.0
48.
4-302.14; Priority Foundation; Observed quat test strips do not provide an accurate reading of the solution concentration. . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
51.
5-205.15; Core; Observed water leaking on the floor from a pipe next to the ice machine. Observed water flowing directly onto the floor through the discharge pipe between the walk in cooler and walk in freezer . A plumbing system shall be maintained in good repair.
3-501.16 (A)(2) and (B); Priority; Chocolate and vanilla base mix in the milkshake machine was holding between 45F-54F at the time of inspection. TCS food shall be maintained at 41F or less. CDI- Base mix was emptied and voluntarily discarded during the inspection and PIC immediately called CSR refrigeration company. A technician will visit facility to repair machine by the end of day today. PIC agreed to not sell milkshakes until machine is repaired and holding base mix at 41F or below.
1.5
51.
5-205.15; Core; Minor leak under prep sink when water flows through the discharge pipe. A plumbing system shall be maintained in good repair. Repair leak at this prep sink.
0.0
55.
6-501.12; Core; Ice is beginning to accumulate on the floor under the evaporator unit in the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Water is dripping and re-freezing directly onto the floor and no food product is stored under this unit. Continue to remove the ice as it accumulates.
4-602.11; Core; When disassembled, soda machine nozzles were observed with residue present. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. PIC stated that the nozzles are soaked every night. Ensure nozzles are sent to the 3-compartment sink to be abrasively scrubbed during washing, then rinsed and sanitized. Increase the cleaning frequency to these nozzles.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Container of cole slaw found holding near grill with internal temperatures between 45F-46F when temped. PIC stated that cole slaw is typically stored in an insulated food container but was found stored in a metal container at the time of inspection. TCS food shall be maintained at 41F or less. CDI- Metal pan was placed in an ice bath to cool back down. Temperature verified to be below 41F prior to the conclusion of inspection.
1.5
45.
4-903.11(A) and (C); Core; Disposable cups were found overstacked with food-contact side exposed to contamination near the POS. Unprotected cups are nearly touching the ceiling and ventilation is directly beside these stacks. Single-service an single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Do not overstack these cups and keep original protective packages on the tops of these stacks.
3-501.16(A)(1) ; Priority; Pulled pork (60F-65F) being reheated in hot-holding unit. Once food is placed in hot-holding unit, food should already be at least 135F. This unit is not designed to reheat foods, it is designed to maintain hot food temperature. CDI- Pulled pork reheated in microwave to at least 165F and placed back into hot-hold unit.
1.5
28.
7-102.11; Priority Foundation; One unlabeled spray bottle found on chemical storage rack. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle labeled during inspection.
1.0
45.
4-903.11(A) and (C); Core; A few boxes of unopened single-service cups being stored on the floor in walk-in freezer. When asked, PIC stated that these items were to be relocated due to the incorrect logo on cups. Store these items off of the floor until facility is able to relocate or discard.
0.0
47.
4-501.11; Core; Ice has accumulated on the pipe on condenser unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. PIC states that technicians have visited and said they would need to order a part to repair this unit. Ensure this unit is repaired.
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 *Information sent to chargrill4@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
Note: The soap dispenser is not working properly, does not dispense soap when pushed, have to be pushed rapidly several times for soap to dispense out. Please replace soap dispenser.
*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
*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 saw an unused Frymaster (fryer) in the outside storage room. Please remove any unnecessary or unused item so that it will not attract pests****
*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.
Do not re-use single use chili containers. These containers have ridges that make cleaning difficult.
0.5
36.
Doors on 3 door True refrigerator/freezer are damaged. It appears that doors have been closed on pans and have been dented as a result. Replace 1 damaged gasket on unit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer must be at least 50ppm(bleach). Sanitizer was less than 50ppm during inspections.
3.0
15.
Reheat all potentially hazardous hot foods to 165F before storing them for hot service. Hot dogs were 110F and BBQ was 87F in steam table.
1.5
29.
All food handlers must wear hair restraints. Observed employee preparing lettuce without hair restraint.
0.0
36.
Doors on 3 door True refrigerator/freezer are damaged. It appears that doors have been closed on pans and have been dented as a result. Replace 1 damaged gasket on unit.
0.0
46.
Replace burnt out lights in prep area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Two employee drinks stored on tea table (store drinks below prep surfaces). CDI-drinks moved to drink shelf.
0.0
10.
Two boxes of French fries stored on floor of walk in freezer (store food off floor). CDI-boxes moved into front refrigerator. Ice bin uncovered at soda machine (cover ice when not in use). CDI-ice covered.
1.5
19.
Window cleaning chemical spray bottle has faded label which is difficult to read.
0.0
26.
Label sugar bin.
0.0
28.
A couple of live flies present in kitchen and dining areas.
0.0
34.
Containers stacked wet. Air dry containers completely before stacking. Clear out unused items from storage drawer to promote cleaning. Do not store utensils in this drawer with items which are not easily cleanable/sanitized.
0.5
36.
Remove yellow plastic container with broken corner. Gaskets of three door refrigerator torn. Knobs missing from grill. Replace missing turner and tray for microwave.
0.5
40.
Clean splash area of soda machine.
0.0
43.
Women`s restroom hand sink is missing its screen.
0.0
44.
Dumpster is leaking.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Small amount of mold growing on outside of ice machine flap. Outside of flap cleaned and sanitized during inspection (CDI). The flap cannot be removed to sanitize inside of machine because the thumb screws are stuck. Remove flap to clean and sanitize inside of machine. Return visit will be made to check ice machine. Reminder: Sanitize utensils for at least two minutes in third compartment of sink.
1.5
15.
After reheating chili, temperature was only 135F. When reheating food, stir thoroughly before checking temperature with sanitized thermometer - temperature must reach at least 165F. Chili reheated completely before placing on hot holding unit (CDI).
1.5
16.
Chili on hot holding unit 117F. Hold hot food at least 135F. Hot holding temperature dial was adjusted to proper temperature in order to hold chili hot (CDI).
0.0
17.
Tomatoes sitting next to grill at 58F. Tomatoes are considered potentially hazardous and must be held at 45F or less. Tomatoes were thrown away and new ones were put into a frozen white tub.
0.0
34.
A couple of items found stacked wet, the rest were air-drying in a pyramid formation which is preferable.
0.0
36.
Broken yellow plastic tub, torn plastic spatula found - repair/replace so surfaces of all utensils are smooth and easily cleanable. Replace seal of ice machine door. Ice machine inner flap thumb screws cannot be removed with bare hands or pliers - employee will have screws removed. Gasket of three door refrigerator is torn. Knobs missing from grill. Bolts on ice machine door loose.
0.5
40.
Need to clean the top and handles of sugar bin (below tea prep station). Remove stickers from utensils, including small and large food-holding containers. Clean towel dispenser.
0.5
44.
Clean garbage can handles.
0.0
45.
Clean floor of freezer.
0.0
46.
Vents rusted.
0.0
47.
Store all items off floor, including chemicals and pressurized cylinders, to facilitate cleaning of floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sray bottle labelled `Sanitizer` contained solution that was not Chlorine or Quaternary Ammonia sanitizer (CDI-poured solution down drain).
1.5
33.
Approved methods of storing in-use ice scoop include: In the ice with scoop handle not touching ice, or ,on clean/dry/non-absorbant surface.
0.0
36.
Seam welds on stainless steel tray that holds bagged food have splattered metal weld material that traps dirt/debris and makes cleaning difficult (need to grind/smooth these welds, on interior and exterior of tray).
0.0
38.
Quaternary Ammonia Sanitizer test kit is not available to insure sanitizer is mixed to approved range of 200-400ppm.
0.5
40.
Need to clean the top and handles of sugar bin (below tea prep station). Need to clean the interior of utensil storage drawers (beside the utensil wash sink).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dead gnats on interior surfaces of stored tea urns.
1.5
17.
Mold growth present on shelving inside walk-in refrigerator. Need to clean the handle and surrounding surfaces of walk-in freezer handle. Need to repair 3 door refrigerator: door gaskets are loose and broken, interior door skins are damaged/warped resulting in difficult ot clean open crevices. Replace missing control knob on hot hold pot (back room prep table).
Sliced cheese held at 65F, in melted ice bath beside grill.*Repeated Violation from previous inspection. ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE.
2.5
17.
Remove mold growth from soda fountain ice bin lid and drain.
1.0
28.
Need to repair damaged and missing floor basebaord tiles on outside of walk-in refrigerator wall panels and throughout facility. Remove dust/debris build-up from ceiling panels in cook room.
0.5
General Comments
Replace the handwash sink (beside ice maker) faucet and handles. These fixtures are rusted and corroded, causing sharp difficult to clean surfaces.
THAW FROZEN MEAT IN THE REFRIGERATOR OVER TIME OR UNDER COOL RUNNING WATER OR AS PART OF THE COOKING PROCESS. ALSO DO NOT STORE BOXES OF FOOD ON THE FLOOR.
2.5
9.
DO NOT EAT AT THE PREPARATION TABLE EAT IN THE DINING ROOM OR IN THE OFFICE, OUTSIDE OR PROVIDE A BACK TABLE IN THE KITCHEN TO EAT AT.
2.5
23.
CLEAN UP GREASE BETTER AT DUMPSTER. KEEP THAT AREA NEAT AND CLEAN.
ALLOW UTENSILS TO FULLY AIR DRY BEFORE STACKING TOGETHER.RECOMMEND A RACK TO STORE CUTTING BOARDS IN TO ALLOW AIR DRYING .REMOVE CUTTING BOARDS FROM BEHIND FAUCET.
1.5
17.
CLEAN SODA JETS CLEAN FAN COVER IN WALKIN COOLER.CLEAN EXTERIOR OF BACKUP CHILI POTS.
1.0
21.
REFILL SOAP IN LADIES ROOM.CLEAN RING OUT OF TOILET BOWL.
1.0
23.
CLEAN UP GREASE AND TRASH FROM DUMPSTER AREA.KEEP DUMPSTER DOORS CLOSED.
