6-301.11; Priority Foundation; Only hand sink at facility service line did not have a accessible supply of hand soap. Each handwashing sink shall be provided with a supply of hand soap. CDI: Soap replaced.
1.0
10.
6-301.12; Priority Foundation; Only hand sink at facility service line did not have an accessible supply of hand drying towels. Each handwashing sink shall be provided with a supply of hand towels or a hand drying device. CDI: Paper towels replaced.
0.0
16.
4-601.11 (A); Priority Foundation; Label stickers observed on dishes stored as clean in dish area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
47.
4-501.11; Core; Badly torn gasket on tall reach-in cooler door. Equipment shall be maintained in a state of good repair. Please have this gasket replaced. CDI: Work order placed for replacement.
0.0
49.
4-601.11(B) and (C); Core; Ice build-up inside tall reach-in freezer and significant ice build-up inside small Halo Ice Cream cooler that is being used to stored chicken. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Please have these coolers defrosted.
0.0
55.
6-501.11; Core; Paint chipped, and wall damage noted in several places. Back wall of grill station is not smooth or easily cleanable. Physical facilities shall be maintained in a state of good repair. Please have walls repaired.
5-205.11; Priority Foundation; Staff used only handwashing sink in service line to dump drink mixture. A handwashing sink may not be used for purposes other than handwashing. CDI: PIC addressed staff member.
1.0
15.
3-302.11; Raw shell eggs stored over ready to eat food items inside back refrigerator. Food shall be protected from cross contamination by storing raw animal foods below ready-to-eat foods, and raw animal foods by final cook temperature. CDI: Eggs removed.
1.5
55.
6-501.11; Core; Paint chipped, and wall damage noted in several places. Back wall of grill station is not smooth or easily cleanable. Physical facilities shall be maintained in a state of good repair. Please have walls repaired.
4-601.11 (A); Priority Foundation; Sticker residue observed on a few dishes in dish area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken tenders under heat lamp holding below 135F (see above chart) Time/Temperature control for safety foods shall be maintained at 135F or above. CDI: Tenders reheated to 165.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food items inside tall one door refrigerator reading above 41F (see above chart). Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Cooler taken out of circulation to be repaired, food relocated.
1.5
43.
3-304.12; Core; In-use utensils stored in a container of sanitizer between uses. During pauses in food preparation, utensils shall be stored on a clean portion of the food preparation table or cooking equipment, in running water of sufficient velocity to flush particles to the drain, or in a container of water where the water is maintained at a temperature of at least 135F.
3-501.16 (A)(2) and (B); Priority; Food items inside tall one door refrigerator above 41F, ambient air temperature reading 51F. Time/Temperature control for safety foods shall be maintained at 41F or less. CDI: Food was moved to freezer to rapidly cool. PIC placed work order to have unit repaired.
1.5
39.
3-305.11; Core; Few soda bibs stored on the floor inside dry storage closet. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
0.0
41.
3-304.14; Core; Wet wiping cloth stored in an empty tray on prep counter. Wiping cloths in-use for wiping surfaces shall be stored in a chemical sanitizing solution at the specified concentration. Ensure staff is storing in-use wiping cloths in sanitizer.
0.5
47.
4-501.11; Core; Gaskets torn on cooling units. Equipment shall be maintained in a state of good repair. PIC has ordered gaskets and is awaiting their arrival.
0.0
55.
6-501.11; Core; Some wall damaged observed in main entryway of kitchen area. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; Grease staining on walls behind grill station, cleaning needed on floors inside kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Peri Sellew can be reached by phone at (984) 220-7242 or by email at peri.sellew@wakegov.com
*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. Follow-Up: 02/08/2019
*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. Follow-Up: 10/01/2018
Sanitizer in 3 comp sink too strong; water was added to dilute solution to 200-400ppm; be sure it is at proper strength at all times.
1.5
19.
Chemicals stored over single service items and clean utensils; store chemicals so they will not contaminate single service items or clean dishes.
1.5
36.
Replace rusting shelf in back. Recaulk in metal edges on drink counter.
0.5
40.
Clean: top of oven door; panini grill; shelving over 3 comp sink; pizza oven-inside and out; pizza rack; hamburger grill; casters and legs on cooks equipment.
0.5
45.
Ceilings above food prep areas shall be smooth, non-absorbent and washable. Non-approved acoustic tile is not permissible. Replase these ceiling tiles with approved ceiling tiles. Clean floors underneath grill and fryer equipment. Clean wall behind pizza oven.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Ice machine is no longer in use and managers are planning to remove from facility. Witnessed good handwashing techniques.
Clean inside ice machine of build up behind splash shield.
1.5
17.
Sliced turkey, grilled veggies, stacked cheese on ice bath, and grilled chicken above 45F and prepared previous days; items tossed; be sure to keep all potentially hazardous foods 45F or below at all times.
2.0
36.
Replace rusting shelf in back. Recaulk in metal edges on drink counter.
0.5
40.
Clean: oven; reachin freezer; grill press; inside coolers; gaskets on coolers; detail cleaning on cook`s equipment.
0.5
45.
Ceilings above food prep areas shall be smooth, non-absorbent and washable. Non-approved acoustic tile is not permissible. Replase these ceiling tiles with approved ceiling tiles.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer not mixed during inspection; be sure to have sanitizer at all times during operation. Clean inside the ice machine behind the splash plate.
1.5
17.
Several items on sandwich bar above 45F; all potentially hazardous foods are to be kept 45F or below; suggest using 1/2 pans with back ups in refrigerator, ice water under pans and small stacks to keep foods cold. Each item out of compliance were changed out.
Ceilings above food prep areas shall be smooth, non-absorbent and washable. Non-approved acoustic tile is not permissible. Replase these ceiling tiles with approved ceiling tiles.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure employees use gloves, utensils, wrap paper etc. when handling ready to eat foods and not using bare hands; be sure to change gloves frequently and wash hands in between.
Handwash sink block in pizza prep area; be sure all handsinks are unblocked to encourage handwashing.
1.5
17.
Several items on sandwich bar above 45F; all potentially hazardous foods are to be kept 45F or below; suggest using 1/2 pans with back ups in refrigerator, ice water under pans and small stacks to keep foods cold. Each item out of compliance were changed out.
2.0
25.
Multiple thermometers not calibrated correctly. Do training with staff regarding calibrating thermometers.
0.5
35.
Keep single service in plastic sleeves to protect cups from contamination.
0.0
36.
Repair counter in deli area that is bowing up; repair counter under coffee that has cracks. Gasket on reach in freezer (deli) is torn and needs replacing.
0.5
40.
Detail clean pressure fryer and inside coolers.
0.5
43.
Handtowels need at handwash sink by pizza area. Be sure sink is stocked for required items.
0.0
44.
Trash and debris in dumpster area and around recycle containers; EHS is concerned about the cardboard boxes used and stored on pallets for recycle and creating a harborage for pests. Recommend getting containers that can be moved so area can be cleaned.
0.5
45.
Ceilings above food prep areas shall be smooth, non-absorbent and washable. Non-approved acoustic tile is not permissible. Replase these ceiling tiles with approved ceiling tiles.
1.0
47.
A couple of boxes stored on the floor in back storage closet; all storage must be off the floor. Milk crate used for storage in back closet; use approved shelving. Shelving in outside storage is under 12"; all stationary shelving must be 12" above the floor and mobile shelving must be 6".
0.5
49.
Documentation of approved training - 2 point credit awarded.
Provide a sneeze guard at the sandwich counther to prevent customers from coughing or sneezing on to food or food cutting board.
1.5
17.
Maintain potentially hazardous at 45F or below. Roastbeef and turkey was 50F.
2.0
45.
Ceilings above food prep areas shall be smooth, non-absorbent and washable. Non-approved acoustic tile is not permissible. Replase these ceiling tiles with approved ceiling tiles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Provide a spray or wipe-on sanitizer at 200 ppm of quatenary ammonium solution. Sanitizer did not test at 200ppm when tested with quatenary ammonium test strips.
1.5
17.
Maintain ham and cheese at 45F or above. Temperature of the ham was 65F and temperature of the turkey was 56F.
2.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
10. Observed Chili and Broccoli and cheese soup on display with no sneeze guard and no self-closing lid. All foods on display to the public shall be behind a sneeze guard or shall have self-closing lids. Discussed with the manager that soups can be served by a food service personnel and the lids maintained in a closed position it is permissible and a sneeze guard or self-closing lid will not be required. Soups shall be moved further back on the counter to be as far away from the customer as possible.
11. Facility does not have a 3 compartment sink for properly washing, rinsing and sanitizing. They have a 3 compartment sink where one sink compartment has a garbage disposal installed. Therefore, those containers where potentially hazardous foods come in contact shall be washed in the middle compartment, rinsed in the left compartment and utensils placed on the clean drainboard on the left. The rinse compartment shall be emptied, cleaned and sanitized and filled with sanitizing water. Utensil shall be placed in the sanitize for 2 minutes and then placed back onto the clean drainboard to be air dried. This was procedure discussed with Team Leader, Jason Royal.
The 2 point bonus could not be given because there was no proof of the number of hours of the course. To receive the credit for the 2 bonus points the manager shall have a ServSafe certificate that is within 3 years from the examination date and shall have at least 12 hours of instruction.
- 2.5 POINTS - HOT FOOD MUST BE 135 OR ABOVE: WRAPPEP HAMBURGERS AT 117-127 WERE DISCARDED. COLD FOOD MUST BE 45 OR BELOW. OVERSTACKED CHEESE IN DISPLAY PANS WERE 55 DEGREES. CHEESE WAS PUT IN COOLER TO QUICKLY DROP TEMP. DO NOT OVERSTACK CHEESE IN DISPLAY PANS. (cos)
2.5
5.
- 1.5 POINTS - KEEP FOOD THERMOMETER CALIBRATED TO 32 DEGREES IN 75%ICE TO 25% WATER. THERMOMETER WAS 22 IN ICE WATER.
1.5
14.
- 1 POINT- MARKED ON LAST INSPECTION - TRUE GLASS DOOR COOLER IN PIZZA AREA IS ONLY NSF APPROVED FOR PACKAGED OR BOTTLED FOOD. RAW CHICKEN, HOT DOGS & OTHER UNPACKEAGED FOOD IS IN COOLER.
1.0
15.
NO POINTS - KEEP THE ICE MACHINE SCOOP IN CLEAN CONTAINER. FOUND SCOOP OUT OF CONTAINER & ON TOP OF A DUSTY ICE MACHINE. - DO NOT HANG TONGS ON OUTSIDE LOWER PART OF AIR DRYING RACK SO THEY DON`T COME IN CONTACT WITH ROLLING TRASH CANS OR EMPLOYEE LEGS.
0.0
17.
NO POINTS - WORK ON CLEANING EQUIPMENT LEGS. ITEMS NOT IN GOOD REPAIR BUSTED & CRACKED DOOR FRAME ON STAND UP FREEZER IN KITCHEN .. ABSORBANT EXPOSED SURFACE INSIDE COUNTER.
0.0
20.
*** RECOMMENDATION: INSTALL A HANDSINK BEHIND THE DELI COUNTER ***
0.0
27.
- 1 POINT - KITCHEN CIELING TILES MUST BE NONABSORBANT & EASILY CLEANABLE
1.0
28.
0.5 POINTS - CLEAN THE FLOORS & WALLS UNDER & BEHIND EQUIPMENT & IN HARD TO REACH PLACES. .. CUALKING ON WALL BESIDE DRINK MACHINE MUST BE SMOOTH & EASILY CLEANABLE.
0.0
29.
- 0.5 POINTS - INSTALL A LIGHT FIXTURRE IN OUTSIDE STORAGE ROOM TO PROVIDE AT LEAST 10 FOOT CANDLES OF LIGHT.
0.5
34.
NO POINTS - PLACE CLEAN APRONS IN A CONTAINER TO PREVENT THEM FROM FALLING OFF THE SHELF ONTO THE FLOOR
0.0
General Comments
CLEAN & ORGANIZED .. SANITIZER, STRIPS, THERMOMETERS AVAILABLE .. ICE MACHINE & DISHES CLEAN .. COOLER WORKING PROPELRY .. DISHES AIR DRIED .. FOOD STORED PROPERLY
- 2.5 POINT - REGULARLY CLEAN THE BOTTOM & CREASE OF ICE MACHINE SHIELD TO ELIMINATE MOLD GROWTH.
2.5
14.
*** NO POINT TAKEN *** TRUE GLASS DOOR COOLER IN PIZZA AREA IS ONLY NSF APPROVED FOR PACKAGED OR BOTTLED FOOD. OPENED CONTIANERS ARE NOT SUPPOSE TO BE STORED IN COOLER.
0.0
17.
- 1 POINT - KEEP THE ROLLING CART CLEAN .. BUSTED & CRACKED DOOR FRAME ON STAND UP FREEZER IN KITCHEN.
1.0
20.
*** RECOMMENDATION: INSTALL A HANDSINK BEHIND THE DELI COUNTER ***
0.0
28.
- 0.5 POINTS - CLEAN THE FLOORS & WALLS UNDER & BEHIND EQUIPMENT & IN HARD TO REACH PLACES. .. CUALKING ON WALL BESIDE DRINK MACHINE MUST BE SMOOTH & EASILY CLEANABLE.
tuna and chicken salad in display case at sandwich bar at 48 - 50 degrees; cheeses at 47 - 52 degrees;keep below 45 degrees; switch from plastic pans to stainless steel pans; garlic spread in pizza prep cooler at 50 degrees; thermometer inside unit indicates 50 degrees; shredded cheese in pan in this unit at 55 degrees; unit may need service
2.5
3.
ice stored in open container near sandwich station; ice transported in open containers from ice bins to place of use; cover ice during storage and transport; wet rags used to cover bags with wraps ( bread ); paper towels and cloth towels used in food containers; do not use any absorbent material as liner ( do not use liner in pans of food ); dry, clean linen can be used to line bread baskets ( that is the only allowable use of cloth )
2.5
24.
mouse droppings in dry storage
2.0
General Comments
Gc # 15 : utensils stored in standing water; store utensils in the product or on a dry surface Note : the bottom shelf of all storage racks needs to be 12 inches off the ground
Wipe/clean shelving throughout establishment. Clean transfer cart. Wipe/clean handles to equipment. Wipe/clean base of refrigeration unit. Seal hair line crack on refrigeration unit door threshold using clear silicon. Clean counter top behind coffee urns. Reattach laminate on side of counter at register. Replace missing corner laminate to counter top. Seal top of counter top.
1.0
28.
Clean floors, walls and ceiling throughout establishment. Touch-up paint where needed.
0.5
29.
Provide shielded or shatter proof bulb for heat lamp.
0.5
General Comments
Coca cola refrigeration unit is for the storage of prepackaged food product; replace with NSF approved appliance.
