4-903.11(A), (B) and (D); Core; Pans were stacked tightly while still wet after cleaning. Pans and other utensils shall be stored to allow air drying. CDI-Pans were rearranged.
4-903.11(A), (B) and (D); Core; One stack of metal containers in clean dish area with water nested between the dishes. Cleaned equipment shall be stored in a self-draining position that allows air drying. Whole stack of dishes voluntarily moved to three compartment sink during inspection.
4-601.11(B) and (C); Core; A few containers on dish rack with sticker residue left on the outside of the containers. Containers were not stacked, but would be considered food contact if they were stacked. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Ensure all stickers and residue are removed before storing as clean.
Several metal containers stacked wet nested on clean dish shelf in dish area. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection. Ensure dishes are arranged to air dry after cleaning.
4-903.11(A), (B) and (D); Core; Several stacks of metal containers stored wet nested with water in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Shelving on make line soiled with food debris. Bottoms of reach-in coolers soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
6-301.11; Priority Foundation; No hand soap at front handsink near freeze drink machines. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Dispenser changed during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; A couple of dishes stored as clean with food residue on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Majority of dishes clean, and two containers moved to three compartment sink during inspection.
4-602.11; Core; Pepsi soda nozzle in drive thru line soiled with residue buildup. Outside of ice chute on soda machine has pink buildup starting to accumulate. In equipment such as ice bins, and beverage dispensing nozzles and enclosed components of equipment such as ice makers, beverages and syrup lines, and water vending equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these areas more frequently.
1.5
41.
3-304.14; Core; Three wiping cloth buckets with quat sanitizer testing at 0-100ppm. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures instruction label use. Quat sanitizer shall be 150-400ppm, closer to 200ppm. Solutions changed during inspection at 200ppm.
0.5
47.
4-101.11; Core; One metal container in clean dish area with several dents on the corner creating a crevice where food could be stored and food contact surface is no longer smooth and easily cleanable. Ensure dented containers are replaced. Utensils and food-contact surfaces of equipment shall be smooth, and easily cleanable. Metal container discarded during inspection.
4-601.11 (A); Priority Foundation; A few containers stacked with stickers and residue left on the containers. One container with food residue along the inside. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection.
1.5
16.
4-501.114; Priority; Sanitizer dispenser at three compartment sink not dispensing any sanitizer. When tested from dispenser, solution at 0ppm. Employee stated dispenser not working and is manually mixing from bottle into sink. Service company contacted during inspection. Continue to manually mix solution and use test strip to verify at correct concentration. Quat solution shall be 200-400ppm.
0.0
28.
7-204.11 ; Priority; Two sanitizer buckets with quat solution over 400ppm. Chemical sanitizers applied to food-contact surfaces shall meet the requirements for proper parts per million solution according to manufactures label use. Quat solution shall be 200-400ppm. Buckets diluted during inspection. Use test strips to verify solution is correct.
1.0
49.
4-601.11(B) and (C); Core; Gasket on reach-in freezer and hinge side of walk-in cooler gasket soiled with black residue buildup. Much improvement from previous inspection on non-food areas. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.0
55.
6-501.12; Core; Floor corners at front of facility near handsink and front counter has minimal buildup along where wall and floor corners meet. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
4-601.11 (A); Priority Foundation; Several containers stacked with stickers and sticker residue on the containers. Equipment food-contact surfaces shall be clean to sight and touch. Items moved to three compartment sink to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; Gasket on make line cooler soiled with black residue. Shelving inside hot holding cabinet has food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-903.11(A), (B) and (D); Core; Several stacks of metal containers stacked with water nested in the containers. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Store dishes in a manner to air dry before stacking.
0.5
49.
4-601.11(B) and (C); Core; Shelving inside hot hold cabinets soiled with greasy residue. Shelving in freezer has food debris. Dust buildup along equipment over make line. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Floors under equipment and near front area soiled with food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. 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
2-102.12 (A); Core; Person in charge does not have certified food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection. Please have written procedure for next inspection.
0.0
10.
6-301.12; Priority Foundation; No paper towels at front handsink near soda machine. Each handwashing sink shall be provided with individual disposable paper towels. Paper towels provided at this sink during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; One small stack of three metal pans stored on clean dish rack wet nested. Cleaned equipment and utensils shall be stored in a self-drying position that allows air drying. Dishes moved to three compartment sink during inspection.
0.0
49.
4-601.11(B) and (C); Core; Bottoms of reach-in coolers soiled with food debris, and gaskets on several reach-in coolers and freezers have pink and black buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Wall behind three compartment sink, and walls near front handsink soiled with buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the walls 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
*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* 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* 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.
This inspection was performed by Margaret A. Gunter
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Verification follow-up visit to be made on Friday, 8/30/13, to evaluate completion of Item #14 on this report (cleaning of interiors of dining room ice machine)...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link. Follow-Up: 08/30/2013
Sanitizer in 2 buckets did not register on test strips; be sure all sanitizer is at 50-100ppm chlorine at all times. Soda nozzels at drink machine in dining room have some build up in them; have nozzels cleaned daily of any build up.
1.5
34.
Dishes found stacked wet in walkin cooler & in dishwashing area; be sure dishes are air dried before stacking.
1.0
40.
Clean inside cooler units.
0.0
43.
Men`s restroom sink needs cleaning.
1.0
45.
Floors in hard to reach places and under storage areas need cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Shredded cheese on serving line temp range was 42-48F; recommend using 1/2 pans to keep temps 45F or below; make up several 1/2 pans to keep employees from running. Witnessed good handwashing techniques during inspection.
- 2.5 POINTS - TUBES OF SOUR CREAM & GUACOMOLE & PRE PORTIONED SOUR CREAM WERE NOT 45 OR BELOW. MANAGER DISCARDED.
2.5
17.
- 1 POINT - AREAS TO CLEAN: INSIDE OF FOOD LINE CABINETS & CUBBIES .. UNDERSIDE OF WRAP SURFACES .. CORNERS & CREVICES OF FOOD LINE PRESSES .. INSIDE DRIVE THRU CABINETS UNDER EXTENTION & MACHINE CORDS - REMOVE & FIX CONDENSATION LEAK IN SOUR CREAM COOLER - REMOVE SURFACE RUST FROM UNDERSIDE OF FOOD SINK CORNERS DRAINBOARD - SEAL WOODEN SHELF IN FRONT STORAGE CLOSET -
1.0
28.
- 0.5 POINTS - REPAIR THE FLOORS, WALLS AND CEILING WHERE NEEDED.
--- 2.5 POINTS --- HOLD HOT FOODS AT 140F OR ABOVE ... OBSERVED BEANS IN HOT HOLDING CABINET 122- 133 DEGREES ... INSTRUCTED MANAGER TO REHEAT TO 165.
2.5
11.
--- 2.5 POINTS --- PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES ... OBSERVED SODA SPOUTS & SPIGOTS WITH BUILD UP ... SPOUTS MUST BE PHYSICALLY WASHED NOT JUST SOAKED.
2.5
15.
--- 1.5 POINTS --- AIR-DRY ALL UTENSILS BEFORE TIGHTLY STACKING TO PREVENT GROWTH OF BACTERIA AND MOLD. OBSERVED WET PANS STACKED FOR STORAGE. (ADDITONAL RACKS ARE NEED TO PROPERLY AIR DRY PANS)
1.5
17.
--- 1 POINT --- AREAS THE NEED DETAIL CLEANING: INSIDE DINING SODA COUNTER CABINET ... INSIDE FRONT HANDSINK CABINETS ... INSIDE BOTTOM FOOD LINE CABINETS ... UNDER DISH SINK DRAIN BOARDS ... WALL CUBBIE BY BACK HANDSINK ... FRONT CUBBIE OF FOOD LINE ... SURFACES AROUND LIGHTS OF STEAM UNIT --- REMOVE LABELS AND TAPE RESIDUE FROM PANS/LIDS --- REMOVE SURFACE RUST FROM UNDERSIDE OF EQUIPMENT --- SEAL WOODEN SHELF IN FRONT STORAGE CLOSET
1.0
21.
--- 1 POINT --- SCRUB THE BASE OF URINAL TO REMOVE STAINS AND BUILDUP ... FIX LEAK UNDER FRONT HANDSINK ... CLEAN BASE NEAR HANDLE OF SOAP DISPENSER
1.0
23.
--- 1 POINT --- REMOVE GREASE FROM AROUND GREASE BIN (USE KITTY LITTER TO ABSORB GREASE THEM SHOVEL INTO THE DUMPSTER ... DRAIN AT DUMPSTER IS NOT DRAINING OR MAY INTENTIALLY FILLED (PLEASE FIND OUT WHAT THE STATUS OF THE DRAIN IS)
1.0
28.
--- 0.5 POINTS --- REPAIR THE FLOORS, WALLS AND CEILING WHERE NEEDED ... REMOVE STANDING WATER FROM FLOORS AFTER SPRAYING ... CLEAN THE FLOORS UNDER COUNTERS/SHELVES AND AROUND EQUIPMENT LEGS.
0.5
General Comments
NO POINT TAKEN: LABEL DRY GOOD CINNAMON CONTAINER ... REHANG LIGHT SHEILD IN BACK ROOM ... PROPER PROCEDURES OBSERVED... SANITIZER, STRIPS & THERMOMETER USED ... PROPER FOOD STORAGE ... PROPER HOT WATER TEMPS ... RECAULKED BEHIND DISH SINKS ... 3 COMPARTMENT SINKS PROPERLY SET UP.
STORE SINGLE SERVICE CUPS IN DISPENSERS OR PLASTIC SLEEVES TO PREVENT CONTAMINATION...CLEAN THE FOODLINE WRAP CUBBIES AND THE DRIVE THRU CONDIMENT CONTAINERS
1.0
17.
AREAS THE NEED CLEANING---INSIDE SODA COUNTER CABINET AND COUNTER DRAIN, INSIDE OF HANDSINK CABINETS, INSIDE OF FOOD LINE CABINETS, UNDER FOOD LINE EQUIPMENT, SMALL FREEZER DOOR FRAME AND GASKETS, DRY GOOD CONTAINERS---REMOVE LABELS AND TAPE RESIDUE FROM PANS/LIDS
1.0
21.
SCRUB THE BASE OF URINAL TO REMOVE STAINS AND BUILDUP...DO NOT STORE BOXES OF GLOVES NEXT TO THE HANDSINK SO GLOVES WILL NOT BECOME CONTAMINATED FROM HANDSINK SPLASH.
1.0
23.
SCRUB THE CAN WASH BASIN...KEEP THE DUMPSTER DOOR CLOSED.
1.0
26.
STANDING WATER NEEDS TO BE EMPTIED IN CONTAINERS THAT HOSES ARE STORED...STANDING WATER IS MOSQUITO BREEDING GROUNDS
0.5
28.
REPAIR THE FLOORS, WALLS AND CEILING WHERE NEEDED---REMOVE STANDING WATER FROM FLOORS AFTER SPRAYING---REPLACE MOLDY CAULKING BEHIND THE DISH SINK----CLEAN THE FLOORS UNDER COUNTERS/SHELVES AND AROUND EQUIPMENT LEGS.
1.0
32.
CLEAN THE FRONT COUNTER STORAGE CLOSET...SHELF IN CLOSET MUST BE NON ABSORBANT AND CLEANABLE
0.5
General Comments
PROPER FOOD TEMPS & HOT WATER TEMPS...SANITIZER, STRIPS & THERMOMETERS
Keep the outside of dry goods containers clean. Label the small sugar continer stored at drive thru. Do not allow liquids to drip into dry goods containers (cinnamon had a drip).
1.0
15.
Pans must airdry before being stacked. Additional shelving for airdrying is recommended.
1.5
17.
Areas that need routine detail cleaning: underside of drainboards & tables and legs in dish room and drive thru, inside of foodline cabinets, inside tops of foodline wrap cubbies, storage closet shelves behind front counter. Repair pipe leak under dishsink. Replace broken dishsink sprayer.
1.0
28.
Clean the floor drains. Replace the moldy caulking behind the dishsink. Remove standing water on floors after spraying.
0.5
General Comments
Proper hot water temp (142)...Proper heating and hot holding temperatures...Proper cooler temp...Thermometers, sanitizers, and strips available...Good handwashing practices...ServSafe Sharon issue 2004.
NO POINTS TAKEN: Keep the basin of the can wash clean.
REPLACE CAN RACK CUTTING BOARD TOP. KEEP CAN OPENER CLEAN
1.5
15.
ALLOW UTENSILS TO AIR DRY BEFORE STACKING TOGETHER, STORE HANDLED UTENSILS IN A CONTAINER WHICH DRAINS (NOT COLLEAS)WATER. MOVE DUST PAN RACK TO ANOTHER WALL SO DUST PANS CAN NOT CONTACT CLEAN UTENSILS, FRY BASKETS, ETC.
3.0
17.
REPLACE WALKIN DOOR GASKET. CLEAN/REPLACE WALKIN SHELVING. CLEAN FAN COVERS. REMOVE MOLD OR REPLACE CAULK ABOVE SINK. CLEAN CAN RACK. CLEAN CABINET UNDER HANDSINK/REPAIR LEAK. SELF SERVICE SODA CAN NOT DRAIN TO BUSPAN; CORRECT DRAINAGE TO FLOOR DRAIN WITH AIR GAP CLEAN TRASH BOXES AND CANS. CLEAN SPLASH OFF UNDERSIDE OF SHELVING ABOVE STEAM TABLE.
2.0
21.
CLEAN UNDER MENS URINAL.CLEAN. CLEAN WALLS, REMOVE ODOR.
1.0
28.
REPLACE MISSING CEILING TILE. CLEAN WALLS AND CEILING IN WALKIN. CLEAN FLOOR DRAINS. FLOOR IN STORAGE ROOM.
