4-501.11; Core; Working Top ServWare Refrigerator near drive-thru window is not functioning. Ice accumulated in the fans of the upright 2-door ServWare Freezer and upper interior of the unit. Metal guards are not secure, out of place above the fried chicken in the drive-thru window. Maintain equipment in good repair.
4-602.11; Core; Ice Bin in the drive-thru window area has black material coating the interior back wall. Increased cleaning frequency is needed to prevent accumulation of soil. discussed today
0.0
General Comments
Excellent lighting. Work areas are well illuminated.
3-401.11; Priority; Large Bone-in Chicken Breast observed with a final cook temperature of 122 degrees F. All other bone-in chicken pieces exceed 166 degrees F today, but the largest bone-in chicken breasts is not safely cooked. Employee is compliant with using his thermometer, but misses the opportunity to check the largest piece. Work with employees to identify the temperature of the largest chicken breasts. Employee returned the undercooked chicken to the frier for additional cooking.
1.5
47.
4-202.16; Core; A cardboard box is used under the Panasonic Pad for entering orders from the drive-through. Desk-like surface should be easy to clean. Consider how this order-taking area in the kitchen can be modified to comply with cleanliness standards.
3-401.11; Priority Grilled Chicken Breasts cooked to 128F and 158F. Chicken Breast temperature needs to be checked with the thermometer to verify 165F. Chicken Breasts were returned to the flat top grill for continued cooking and reached 177F. . . Three bone-in chicken breasts in one batch were observed under-cooked. Monitor cooking temperature, especially food temperature inside large chicken breasts. Chicken was returned to the frier for additional cooking until it exceeded 165 degrees F. . . One batch of fried chicken tenders was also observed with several under-cooked pieces upon completion of cooking. Entire batch was returned to the frier for additional cooking and verified with a thermometer to have reached 165 degrees F.
0.0
41.
3-304.14; Core; Soiled Wiping Cloths are stored on surfaces, including against the wall in the biscuit making area. Store wiping cloths in sanitizer. "in hand or in bucket"
3-401.11; Priority; Bone-in Chicken Breasts was cooked to a final cook temperature as low as 127 degrees F. Largest Bone-in Chicken Breast was initially 111F fresh out of the grease and rose to 127F. Although employees are checking temperature of two items per batch, the largest and most under-cooked item was skipped. Train employees to verify safe temperature of the largest bone-in chicken breast. Employee returned the under-cooked chicken to the fryer for additional cooking that exceeded temperature requirement.
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
4-501.11; Core; Maximum water temperature available from any kitchen faucet is 108 degrees F. Minimum wash temperature at the 3 compartment sink shall be 110F when in use. Increased water temperature is likely needed.
0.5
49.
4-601.11(B) and (C); Core; Microbial growth visible inside the center walk-in cooler, accumulated around fans, etc.
Beautifully maintained kitchen. . Employee cooking the fried chicken breasts did an excellent job to identify one undercooked chicken breasts that was 135F vs 205F as seen in other chicken in the same batch. He used his thermometer and automatically took corrective action to extend cooking time.
Recommend trying other digital thermometers that register faster, in hopes that more final cook temperatures are checked: ThermoWorks (super-fast Thermapen or lollypop), Taylor (yellow), Comark are all brands that are faster than the blue ones currently available.
*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* 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. Walk-in cooler is holding food at 42F. PLEASE PLAN ACCORDINGLY. . *Use THERMOMETER to verify safe final cook temperatures of bone-in chicken each time it is cooked.
*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. Walk-in Cooler is holding food above 41F.
*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.
The mop sink faucet is installed with a vacuum breaker that is not rated to be under constant pressure. During inspection, the water was found to be left on which creates a constant pressure situation and cause the vacuum breaker to malfunction. When not in use, make sure to turn off the water at the mop sink.
Dishwasher did not wash hands in between handling dirty dishes and clean ones or did not put on a fresh pair of gloves; be sure to wash hands between handling dirty and clean dishes.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Keep single service cups in their plastic sleeves to protect rims from contamination.
0.5
40.
Clean inside fryers and minor build up on them. Clean minor build up on ovens and carbon build up on back of biscuit pans-biscuit pans that had the most build up were tossed by manager.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Minor build up in one tea nozzel at serv. line; be sure to clean regularly to prevent build up.
0.0
25.
Two thermometers off 6 plus degrees; be sure to calibrate regularly to ensure accuracy.
0.5
36.
Fryer door needs a handle replaced; have fryer door repaired-R. Caulk around handwash sink in men's restroom. Replace missing nob in chicken walkin cooler.
0.5
40.
Clean minor build up on fryers.
0.0
46.
One light under baking oven hood; light out in produce walkin cooler; manager stated light was on order; must provide 10ft candles of lumination in storage areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Small amount of butter was 54F on ice bath; suggest using metal pans in ice bath away from heat sources; butter was tossed; be sure to keep butter 45F or below at all times.
0.0
35.
Keep single service cups in plastic sleeves to prevent contamination of cup rims.
0.5
36.
Fryer door needs a handle replaced; have fryer door repaired.
0.5
45.
Repair broken coving tile in men`s restroom at the door
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Witnessed proper handwashing techniques during inspection.
Multiple tea nozzels have build up in them; clean regularly to prevent build up.
1.5
17.
Be sure when using an ice bath to keep product cold to surround container with ice and not sit it on top of ice; demonstrated to manager on duty; ice needs to be at the same level as the product in the container.
0.0
36.
Gasket on reach in freezer tearing and needs replacing.
0.0
40.
Clean build up underneath and in between fryers. Clean can opener.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-Up: 05/28/2010 Verification of ServSafe hours must be on an original by next inspection.
Facility blanching fries and holding them per company policy no longer than 90 minutes; Per NC rules, this is not allowed without a TILT agreement; There is a TILT agreement for blanched fries in all corporate facilities; there is a list of corporate stores attached to the TILT agreement; this is a franchise store and not on the list; facility has no agreement with Wake County or the state of NC; fries must be fully cooked or hot held to 135F or more.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Recommend not to overflow cup dispensers so cup rims go beyond the capacity of dispenser to protect rims from splatter and contamination. If more cups are needed during busy times, have another sleeve out making sure that plastic remains over cup rims.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend minor rearrangement in walk in freezer according to final cook temp, sep. raw product from RTE. Food order chart provided for reference. Very nice facility!
Monitor the temperature of sliced tomatoes and cheese at the assembly line that are stored on top of ice. Pans should be submerged in ice water, not just resting on top. Tomatoes are 46F.
0.0
43.
No TOWELS available at handsink. This is the main handsink and must remain stocked. . . Repair dripping faucet.
1.0
47.
Two hoses are stored in food preparation areas, mounted on the wall. Red hose is touching the pan in the chicken breading area. Preparation area may need to be moved away from the wall/hose.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Gradecard shall be visible upon entry. Hang it on the wall at the same height as the menu board.
- 2.5 POINTS - STEAM LINE TEMPS WERE BELOW 140. WATER IN STEAM LINE WAS ONLY 110-125 DEGREES. MAINTENANCE HAS BEEN CALLED. STEAM TABLE MUST NOT BE USED UNLES WATER IS HOT ENOUGH TO HOLD FOOD AT 140. I WILL CONDUCT A FOLLOW UP VISIT ON 10/19. ________________
2.5
3.
NO POINTS: ICE BINS MUST BE CLOSED IN ORDER FOR SODA TO DISPENSE. (SEE LABLE ON SODA MACHINE)
0.0
5.
NO POINTS TAKEN: ONLY ONE DIAL TOP THERMOMETER IS IN THE STORE? THERMOMETERS NEED TO BE AVAILABLE FOOD HANDLERS. I STRONGLY RECOMMEND AT LEAST A RELIABLE DIGITAL THERMOMETER THAT DOES NOT EASILY LOOSE CALIBRATION & IS EASY TO USE ALONG WITH SMALL DIGITALS AT EACH STATION.
0.0
7.
NO POINTS TAKEN: DO NOT ALLOW CHICKEN STATION FLOUR CONTAINER TO TOUCH HOSE ON WALL.
0.0
16.
- 1 POINT - CUPS OVERSTACKED IN DISPENSER MUST BE PROTECTED WITH PLASTIC SLEEVES. PROTECT CUPS & LIDS THAT ARE STORED UNDER THE TEA URNS FROM TEA SPLASH. DO NOT ALLOW TRASH ROLLERS TO TOUCH SINGLE SERVICE ITEMS IN BACK ROOM.
1.0
17.
- 1 POINT - FRONT LINE GLASS COOLER CONDENSATION DRIP MUST BE REPAIRED. ITEM WAS MARKED ON LAST INSPECTION BECAUSE CONDENSATION WAS DRIPPING ON LIDS OF FOOD. - WALK IN COOLER IS DRIPPING CONDENSATION FROM PIPES UNDER THE FAN. REMOVE DUCK TAPE & PROPERLY INSULATE LINES. WALK IN FREEZER IS ICED UP AROUND FAN & MUST BE REPAIRED.
1.0
28.
NO POINTS: RECAULK BEHIND THE DISH & PREP SINK. SURFACE MUST BE CLEANED BEFORE CAULKING
0.0
General Comments
GOOD CLEANING PRACTICES .. OBSERVED EMPLOYEE HANDWASHING & EMPLOYEES REPORTING TO WORK LINING UP TO WASH HANDS .. DISHES & ICE MACHINES CLEAN .. SANITIZER AVAILABLE
KEEP FOOD PROTECTED DURING STORAGE; FRONT LINE GLASS COOLER IS DRIPPING CONDENSTAION...FOUND CONDENSATION DRIP ON LID OF POTATO SALAD...COMMENT WAS MADE ON LAST INSPECTION TO FIX THE CONDENSATION DRIP.
2.5
General Comments
PROPER PROCEDURES OBSERVED: SANITIZER AVAILABLE IN BUCKETS & IN 3 COMPARTMENT SINK...PROPER AIR DRYING...ICE MACINES CLEAN...THERMOMETER & STRIPS AVAILABLE...OBSERVED GOOD HANDWASHING PRACTICES...CLEAN & ORGANIZED...WALK IN COOLERS CLEAN & FOOD STORED PROPERLY. ---- NO POINTS TAKEN: INSIDE SURFACE OF CUBBIES SHOULD BE NONABSORBANT, SMOOTH AND EASILY CLEANABLE .... SODA MACHINES MUST NOT DIPSENSE DRINKS WHEN ICE BIN LID IS OPEN. ASK SODA COMPANY TO REACTIVEATE SWITCH ... FIX PIPE LEAK AT POT SINK ---
KEEP THE INSIDE OF THE ICE MACHINES AND THE ICE BIN LIDS CLEAN...WASH & SANITIZE BIN LIDS NIGHTLY...WIPE INSIDE OF THE ICE MACHINE AS OFTEN AS NEED TO ELIMINATE MOLD GROWTH,
2.5
16.
0VER STACKED CUPS IN DISPENSERS MUST BE PROTECTED...CUPS SLEEVES CAN BE USED TO PROTECT CUPS
1.0
23.
CLEAN THE SPLASH INSIDE OF THE DINING ROOM TRASH CUBBIES NIGHTLY...INSIDE SURFACE OF CUBBIES SHOULD BE NONABSORBANT, SMOOTH AND EASILY CLEANABLE----REMOVE EQUIPMENT FROM DUMPSTER PAD.
0.0
32.
MILK CRATES ARE NOT APPROVED SHELVING (CRATE IN BATHROOM FOYER AND AT TEA STATION)
0.5
General Comments
NO POINTS TAKEN; FIX THE CONDENSATION LEAKS IN THE WALKIN COOLER AND GLASS DISPLAY COOLER -----PROPER PROCEDURES OBSERVED---PROPER FOOD TEMP & FOOD STORAGE...PROPER HANDWASHING...THERMOMETERS, STRIPS & SANITIZER USED...CLEAN AND ORGANIZED.
Thermometers should be calibrated weekly or whenever dropped one thermometer was 20 degrees out of calibration.
1.5
9.
Improper handwashing observed numerous times. Employees should be using a paper towel to turn water off so that hands are not recontaminated.
2.5
17.
Clean inside biscut ovens and racks clean bun toaster.
2.0
23.
Keep dumpster doors closed.
1.0
28.
Clean tile in dining room main traffic area. Clean dust on wall between ice machine and Ecolab fly zapper. Clean ceiling tile in drive thru area and biscuit area as ofter as needed.
