6-501.111; Core; Flies observed in kitchen area. Premises shall be maintained free of pests. CDI: Facility had regular pest control; PIC will contact company.
4-601.11(B) and (C); Core; Food debris collecting in the bottom of reach-in units. Black build-up on walls behind 3-compartment sink. Non-food contact surfaces shall be maintained clean.
4-302.14; Priority Foundation; no test strips are available. Manager is ordering test strips.
0.0
48.
4-501.14; Core; three compartment ware washing sink is heavily soiled with black buildup coating interior sink basin. Faucet is not clean. Daily cleaning of the sink is needed.
0.5
55.
6-501.12; Core; areas of the floor are not clean at the handwashing sink and under equipment. Wall is dusty. Ceiling panel is missing. Maintain physical facilities clean.
0.5
General Comments
Dining room is under construction. Grade card may not be posted in dining room. Call me when construction is complete if you need another grade card.
6-301.11; Priority Foundation; No Soap available at the handwashing sink. Soap dispenser is missing. Only alcohol based hand sanitizer is available. Soap dispenser was returned to the wall above the sink and employee explained the soap dispenser repeatedly falls from the wall. If soap fits into the other dispenser, recommend putting soap inside both dispensers and labeling appropriately. Replace defective soap dispenser and prioritize proper handwashing technique with the use of soap. Soap is available at the handwashing sink at the conclusion of this inspection.
1.0
49.
4-601.11(B) and (C); Core; Remove black material accumulated at entrance to the walk-in cooler. Remove Laser Film / The Novacel Fiber "tape" coating surface above tortilla heating area. Provide a clean & washable surface.
0.5
55.
6-501.11; Core; Hazardous condition exists in front of the upright freezer, near the Pitco thermalizer. The tile floor sinks down where tiles change and there is a combination of slippery grease and approximately 1/3 inch of pooled water. The floor is slippery and feels like sliding on wet Crisco. Repair is needed. Use squeegee to move pooled water to the floor drain.
1.0
55.
6-501.12; Core; Floor is not clean throughout the kitchen. Cleaning is needed. Maintain physical facilities clean and free of accumulated debris, soil and greasy film.
4-601.11 (A); Priority Foundation; Some stored plastic pans have an unclean build-up that can be scraped out of them. Maintain pans clean. If pans can no longer be effectively cleaned, discard them. Pans were soaked in soapy solution during today's inspection.
0.0
49.
4-601.11(B) and (C); Core; Entrance to the walk-in cooler and gasket on the door have a lot of unclean build-up. Some food debris and build-up on surfaces above the steam table and open top assembly line refrigerator. Keep surfaces above stored food clean.
0.5
55.
6-501.12; Core; Ceiling Vent is heavily soiled. Maintain physical facilities in clean condition.
4-501.11; Core; Walk-in Freezer Door handle is not functioning properly. Iced Tea Containers are warped, misshapen and lids do not fit properly. Five new iced tea containers are available and will replace existing ones. Manager states she will report the freezer door handle for repair.
3-305.11; Core; The underside of the hot-plate heating unit for tortillas is not clean with accumulated debris (although cleanliness has improved since the last two inspections). Surface above uncovered refrigerated ingredients is not clean with a lot of accumulated debris. Surface above the unheated flour tortillas also has a lot accumulated material. Effective and regular cleaning is needed on surface above the steam table, refrigerator, grill and uncovered food.
1.0
48.
4-501.110; Priority Foundation; Soapy water being run fresh and used to wash in the 3-compartment sink is just above 100 degrees F. Minimum temperature for the soapy wash water is 110 degrees F. Temperature was increased upon request.
0.0
48.
4-603.16; Core; Employee is washing pans in soapy water, but moving them directly into sanitizer. A distinct, separate water rinse is needed after washing and before sanitizing. Employee was directed to rinse pans after washing either under running water -or- to fill center compartment of sink and submerge.
0.5
49.
4-601.11(B) and (C); Core; Table to the right of the soda machine with tea dispensers is sticky, not clean. Regular cleaning is needed to maintain the table clean.
0.0
55.
6-501.12; Core; Floor is not clean. Effective cleaning is needed to remove the greasy film present throughout and build-up in doorway & against walls. . . Connections that extend from the drive-through soda machine into the ceiling are very dusty and not clean. Maintain physical facilities clean.
0.5
General Comments
Manager identified the only allergen to be egg. Fully Cooked Breaded Chicken Wings have been added but are clearly labeled this time to remove the mystery of required final cook temperature.
5-202.12; Core; Water available for handwashing at the handwashing sink in the food preparation area is 70 degrees F. At the conclusion of the inspection, water is supplied at 92 degrees F. Water available for handwashing in the toilet rooms is only cold, 70 degrees F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC / 100oF.
1.0
39.
3-305.11; Core; The underside of the hot-plate heating unit for tortillas is not clean with accumulated debris. Surface above uncovered refrigerated ingredients is not clean. Effective and regular cleaning is needed on surface above the steam table and uncovered food.
1.0
48.
4-501.19; Priority Foundation; Wash Solution in the sink is 97 degrees F. Hot Water supply in the restaurant may be inadequate. All-Hot-Water that is being added to the soapy solution is only 113 degrees F. Water temperature later increased into the low 120's. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43 C, 110 F. Discussed with the manager and she is adding hot water.
0.0
49.
4-601.11(B) and (C); Core; Entrance of the walk-in cooler has black build-up. Cup Dispenser in the drive-thru area is not clean. Fans inside the walk-in cooler have a dusty, unclean build-up. Vent on the front of the refrigerators where tacos are made is dusty.
0.5
55.
6-501.12; Core; Floor is not clean. Wall at the ware washing sink is soiled with black material. Wall at the ceiling vent is dusty. Increased cleaning of physical facilities is needed.
3-305.11; Core; The underside of the hot-plate heating unit for tortillas is not clean with oil dripping and accumulated debris. Effective and regular cleaning is needed on surface above the steam table.
1.0
49.
4-601.11(B) and (C); Core; General cleaning of equipment is needed, especially in the centrally located steam table / taco preparation area.
6-301.11; Priority Foundation; Soap is not available at the handwashing sink where chips are being portioned and utensils are washed. Batteries were replaced in the soap dispenser and soap is now dispensing properly.
1.0
45.
4-903.11(A) and (C); Core; Plastic cup cart is stored in the splash zone of the handwashing sink, immediately to the right. Cups are splashed when hands are washed. This was addressed previously. Clean the cart and move it away from the splash-zone. Consider adding a splash-guard to protect stored cups if the cart will remain near the handwashing sink.
0.5
47.
4-502.11(A) and (C); Core; Grey Bin for holding portioned bags of chips is badly broken. Some pans are cracked. Discard cracked and broken containers. Maintain containers in good condition.
0.0
49.
4-601.11(B) and (C); Core; Electrical cords above the food assembly area are dusty. Shelves above the tortillas have unclean build-up (and other pieces of equipment in this area). Maintain equipment clean.
0.5
55.
6-501.12; Core; Ceiling Vent above the food assembly area is very dusty. Maintain vents clean and free of material that may fall into food preparation areas.
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
4-601.11(B) and (C); Core; General cleaning needed to remove dust build-up on electrical cords attached to the monitor near the ceiling. Cleaning needed to remove unclean material from ticket rail and to remove debris on the flat surfaces above the stored uncovered food on the make-line.
0.5
55.
6-501.12; Core; Floor is not clean. Employee swept during the inspection, but effective, detailed cleaning of the floor is needed.
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 *New/replacement thermometer is recommended since the current one is responding slowly (with new Crispy Tortilla Chicken that needs to be monitored for 165F)
2-501.11; Priority Foundation; New rule requires written procedure for clean up of vomit and diarrheal events. Please have procedures available for review. discussed today
0.0
21.
3-501.16(A)(1) ; Priority; Beef 122F holding in the steam table on the right, actively in service. Hot Holding unit is very hot to the touch, using dry heat. Maintain hot held food at a minimum of 135F. Beef was removed and new pan of beef 178F added to the steam table from the hot holding cabinet.
1.5
45.
4-903.11(A) and (C); Core; Plastic cup cart is stored in the splash zone of the handwashing sink, immediately to the right. Clean the cart and move it away from the splash-zone. I appreciate that cups are properly submerged in the cup dispenser which is protecting the mouth-contact surface, therefore no point deduction.
0.0
49.
4-601.11(B) and (C); Core; Vent on the refrigerator is very dusty. General cleaning needed in several areas.
0.5
55.
6-501.12; Core; Floor is not clean in areas. Wall in the ware washing area and restrooms needs cleaning to remove build-up.
Restroom shall be available for customer use. . Count On Me NC: voluntary COVID-19 online training short courses for employees developed by NC State University - Count On Me NC
*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.
EHS provided updated employee health policy.*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.
At the mop sink, the chemical dispenser is hooked up to the faucet which is being left on when the dispensers are not in use, this can create a pressure build up and damage the atmospheric vacuum breaker (AVB) because it is not rated to be under constant pressure. Make sure to turn off the water and release the pressure on the hose or dispenser or installed secondary, pressure-rated backflow prevention.
Cups up in cup dispenser unit and many of them go beyond the capacity of cup dispenser; keep cups within the capacity of the cup dispenser to protect rims.
0.5
40.
Detail clean flume of fryers and inside fryers.
0.0
45.
Clean walls and ceiling tiles throughout kitchen area of build up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Encourage employees to not use bare hands to touch ready to eat foods; use gloves, utensils, wrap paper, etc. to handle food and prevent the spread of foodborne illnesses. Reviewed importance of glove changing.
Large bucket used for tea on tea maker has a scratched and black bottom. Food container shall be clean both inside and out. This bucket goes directly from being stored on the floor to food preparation areas (carrying with it contamination). Keep containers off of the floor. . . . . . . . .
Sanitizer in the utensil washing sink has a lot of food particles in it. Sanitizer should remain clean when used properly. Sanitizer is for use on CLEAN food contact surfaces. Review with employees that utensils shall be completely clean and RINSED before going into the sanitizer.
1.5
40.
Glue and black debris accumulated directly over the uncovered shredded lettuce and cheeses in the refrigeratored make-line. Remove excess glue, etc from the "hold time" sticker.
Pre-wash hose at utensil washing sink needs cleaning.
0.5
45.
Floor is greasy, slippery and in needed of thorough cleaning close to walls and legs of equipment.
Purple door in dishwashing area needs cleaning.
0.5
46.
Vent over clean utensils (utensil washing sink) is very dusty. Do not let dust accumulate in this area.
Lighting is low over the rethermalizer. Provide 50 foot-candles of light in all food preparation areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Metal food covers are not clean. Black residue on covers that are both in use and stored. Remove glue from stickers.
1.5
35.
Cups stored on the counter accessible to customers shall have the mouth-contact surface shielded / protected. Use cup dispensers or keep the plastic sleeves on and pulled up
0.5
40.
Interior of the walk-in cooler needs a thorough cleaning.
0.5
45.
Floor needs cleaning throughout, including kitchen, hallway and restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded. Documentation of classroom hours is needed to earn credit.
Half of the buckets with towels have NO detectable Sanitizer, only water. If towels are stored wet, they shall be stored in sanitizer, not just in water. . . . . . Comment from the last inspection: "Towel stored in water. Store wet towels in sanitizer."
0.0
36.
Small freezer door does not close. Repair.
0.5
40.
Ice Machine with mold is still in the kitchen. All equipment in the kitchen shall be clean. Eliminate mold. Remove the ice machine if it is not going to be used. . . . . Comment from the last inspection: "ICE MACHINE in the kitchen has a large amount of mold and microbial growth. Extensive cleaning & sanitizing needed. Professional cleaning may be needed. Have this ice machine removed if not used." . . . . General cleaning of equipment is needed. . . . . . . Thoroughly clean the utensil air-drying shelves. Store clean pans on clean shelving.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Dining room needs cleaning; seating is not clean. . . . . . . . . Water is 154F at the utensil washing sink, although water heater guage reads 135F. 130F or hotter water is required at the sinks, but water temperature may be reduced closer to the required 130F, if it poses a burn hazard to employees.
Towel stored in water. Store wet towels in sanitizer. . . . . . . . . . . ICE MACHINE in the kitchen has a large amount of mold and microbial growth. Extensive cleaning & sanitizing needed. Professional cleaning may be needed. Have this ice machine removed if not used. . . . . . . . . Large buckets used for tea need better cleaning. Large buckets need to be discarded and replaced.
1.5
17.
Two pans of shredded cheese in the make-line refrigerator are 50F. Stir, etc, maintain below 45F.
2.0
40.
Walk-in cooler compressor, fan cover, hoses, etc need cleaning. Very dusty, moldy, etc.
0.5
General Comments
ServSafe points are awarded for 3 years with documentation of classroom hours.
- 1.5 POINTS - ADDITIONAL RACKS ARE STILL NEEDED TO AIR DRY PANS .. RECOMMEND USING AN EXISTING STAND ALONE RACK & ADDING SHELVES CLOSE TOGETHER T0 CREATE MORE AIR DRYING SURFACES. FOUND WET PANS PLACED ON THEIR SIDE AND STACKED TOGETHER ON PREP SURFACE AND IN WALK IN COOLER. AIR MUST BE ABLE TO FLOW AROUND PANS
1.5
16.
NO POINTS: KEEP THE DINING ROOM LID HOLDERS CLEAN
0.0
17.
- AREAS TO CLEAN: BACK OF DINING SODA COUNTER .. FOOD LINE CUBBIES, CREVICES & LEGS .. WALK IN COOLER RACKS .. AROUND OUTSIDE OF DRIVE THRU ICE CHUTE .. REPLACE RUST UTENSIL BASKET OVER DISH SINK
1.0
21.
- 1 POINT - REMOVE STAIN AT BASE OF URINAL & CLEAN NIGHTLY .. KEEP TOWELS AT BACK HANDSINK .. RECAULK BEHIND BACK HANDSINK.
1.0
28.
- 1 POINT - CLEAN THE FLOORS IN HARD TO REACH PLACES, UNDER & BEHIND EQUIPMENT, IN CORNERS, AROUND EQUIPMENT LEGS, AND IN WALK IN COOLER & FREEZER - REPAIR FLOORS & WALLS WHERE NEEDED -REPLACE MISSING FLOOR GROUT IN FRONT OF DISH SINK - RECAULK AROUND THE DISH SINK & HANDSINKS SO THAT CAULKING IS SMOOTH & CLEANABLE
1.0
General Comments
TO RECEIVE 2 POINTS FOOD CLASS MUST BE SERV SAFE OR APPROVED BY WAKE COUNTY
--- 2.5 POINTS --- CLEAN THE INSIDE OF THE ICE MACHINE AS OFTEN AS NEEDED TO ELIMINATE MOLD GROWTH --- WASH & SANITIZE THE ICE SCOOP NIGHTLY.
2.5
17.
--- 1 POINT --- AREAS THAT NEED CLEANING: CORNERS & CREVICES ON FOOD LINE, UNDERNEATH FOOD LINE, FOOD LINE STORAGE CUBBIES NEAR DRIVE THRU, EQUIPMENT LEGS, INSIDE CABINET UNDER DRIVE THRU SODA MACHINE, UNDERSIDE OF DRAIN BOARDS & TABLES TO REMOVE SURFACE RUST --- REMOVE TAPE RESIDUE ON EQUIPMENT & SURFACES --- REPAIR SHELF IN WALK IN FREEZER --- REPLACE RUST UTENSIL BASKET OVER DISH SINK --- REMOVE THE PLASTIC PACKAGE SEAL FROM THE SIDE OF THE ICE MACHINE ---
1.0
21.
--- 1 POINT --- BATHROOM & HANDSINK AREAS THAT NEED CLEANING: BASE OF THE URINAL, PUMP HANDLES AT SOAP DISPENSERS.
1.0
23.
--- 1 POINT --- KEEP THE DUMPSTER DOORS CLOSED --- KEEP THE OUTSIDE CAN WASH CLEAN --- CLEAN THE DINING ROOM TRASH CUBBIES NIGHTLY
1.0
28.
--- 1 POINT --- CLEAN THE FLOORS IN HARD TO REACH PLACES, UNDER & BEHIND EQUIPMENT, IN CORNERS, AROUND EQUIPMENT LEGS, UNDER TOILETS --- REPAIR BROKEN FLOOR TILES IN BUILDING --- REPLACE MISSING FLOOR GROUT IN FRONT OF HANDSINK --- RECAULK AROUND THE DISH SINK & HANDSINKS SO THAT CAULKING IS SMOOTH & CLEANABLE
1.0
General Comments
NO POINTS TAKEN; RACK NEXT TO FRYERS IS TOO CLOSE TO THE HOT GREASE SPLASH. RELOCATE THE RACK OR REPLACE WITH A SMALLER RACK SO THAT RACK IS NOT AS CLOSE TO GREASE. --- PROPER PROCEDURES OBSERVED: THERMOMETERS, STRIPS & SANITIZER USED ... FOOD PROPERLY STORED ...
