3-501.18; Priority; Noted a zip block bag of pre-cooked sausage patties dated for 7/31 and a opened pack of hot dogs dated for 8/4 in the 2 door reach-in cooler. According to PIC both items were pulled from the freezer and thawed out in the reach-in cooler a few days prior to inspection. Freezing food stops the date marking clock, but does not reset it. Adequate information to ensure the firm has not exceeded the seven days needs to be available. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days
have been used. If food is not dated with these dates, it must be used or discarded within 24 hours. CDI- PIC relabeled noted food items during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Noted a box of clean pitchers were being stored on the floor in the rear prep area. Keep all utensils and glassware at least 6 inches off the floor in a clean dry location.
0.5
45.
4-903.11(A) and (C); Core; Observed a container of plastic ware and napkins being stored on the ground in the back storage area. Keep all single-service items at least 6 inches off the floor and in a clean, dry location.
0.5
47.
4-501.11; Core; The 2-door reach-in cooler located in the middle of the back-end prep area is no longer working properly. Also noted the front-end prep cooler near the cook line is no longer functioning. No TCS food items currently stored either cold storage units. Person charge has already placed a work order for 2-door reach in cooler located near the back of the prep area.
0.0
General Comments
Facility uses 2-Comp Sink for cleaning/ sanitizing dishes. KristyH@BuffaloeLanes.com
4-601.11(B) and (C); Core; Outside and lid of ice machine soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt, dust, food residue and other debris. Reach-in coolers much improved from previous inspection. Clean ice machine lid and outside more frequently.
4-601.11(B) and (C); Core; Outside of ice machine lid and handle on reach-in cooler soiled with food residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt, dust, food residue and other debris. Clean these areas more frequently.
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- 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.- Please make sure someone at all times is a certified food protection manager.
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
7-102.11; Priority Foundation; one bottle on the lower shelf was not labeled. 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. Pf The glass cleaner was labeled. repeat violation.
2.0
45.
4-903.11(A) and (C); Core; plastic lids and plastic containers are stored on shelves that have a build up of dust and debris on them. Single service articles shall be stored in a clean dry place where contamination cannot occur. Clean these 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 NO PIC SIGNATUE DUE TO COVID 29 PANDEMIC
2-501.11; Person in charge was given the Clean up of Vomiting and Diarrheal Event.
0.0
23.
3-501.17; a tub of shredded cheese was not date marked correctly and was past the date to be used. When date marking, TCS/ready to eat foods label the food for the date prepared and the product can be used for 6 more days. The shredded cheese was re-labeled in a different container.
1.5
28.
7-102.11; Priority Foundation; one bottle of a multipurpose cleaner was not labeled. 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. Pf The bottle of cleaner was labeled.
1.0
45.
4-903.11(A) and (C); Core; several boxes containing single service articles were stored directly on the floor. Single articles shall be stored off of the floor. The boxes were placed on a shelf.
0.5
56.
6-403.11; Core; employee foods are stored in the reach in coolers with the establishment food. Have designated tubs to separate these items. This issue was corrected.
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 No PIC signature due to covid pandemic
*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.
There are many items/utensils/containers/equipment in the back storage area that are not being used. Consider removing unused equipment and place into another storage area.
Obtain test strips by 3/8/18. EHS reviewed variance for 2 compartment sink. Inspector contact info: Maria Powell 919-675-5603. 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: 03/08/2018
REHS WILL CONTACT ESTABLISHMENT REGARDING 2 COMPARTMENT DISHSINK AND WHETHER A VARIANCE IS REQUIRED FOR ITS USE. PIC EMAILING OR FAXING COPY OF MOST RECENT BACTERIOLOGICAL WATER SAMPLE RESULTS.
Pink slim on white splash plate in ice machine; clean regularly to prevent build up.
1.5
19.
Rearrange chemicals so that they are below single service or rags; not mentioned before.
0.0
21.
Hot water at 2 comp sink is 129F; hot water must be maintained at 130F or above; turn up hot water heater to maintaint at least 130F.
0.0
36.
Reachin cooler on cook line bottom is worn away and no longer easily cleanable.
1.0
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current ANSI approved equipment. General comment: do not reuse cardboard boxes for food storage; use food grade containers.
1.0
40.
Clean: microwave; cookie oven; bottom of prep cooler; around and underneath cook's equipment; handwash sink.
0.5
44.
Dumpsters need plugs.
0.0
46.
Clean hood and hood filter especially over chargrill.
0.5
49.
No documentation of approved training - no credit awarded.
Reachin cooler on cook line bottom is worn away and no longer easily cleanable.
0.5
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current ANSI approved equipment
1.0
40.
Clean: inside bun steamer; underneath and sides of cooking equipment; chargrill; shelving in prep areas.
0.5
46.
Clean hood and hood filter especially over chargrill.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Witnessed good handwashing during inspection! Obtained copy of bacterialogical report done on 6/17/11 for well supplying water to facility.
Nacho cheese temp was 122F; employee stated bag was put in last night; too long in temperature danger zone; bag tossed; nacho cheese must get up to and maintained at 135F within two hours of putting in machine.
2.0
36.
Reachin cooler on cook line bottom is worn away and no longer easily cleanable.
0.5
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current ANSI approved equipment
1.0
40.
Clean: shelving by prep cooler; inside prep cooler; underneath cook line equipment; container holding brushes; reachin cooler on cook`s line fan cover.
0.5
46.
Clean hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep ice bin lid closed except when in immediate use.
0.0
17.
Sliced tomatoes in cold hold prep table above 45F. Tomatoes were double panned in unit. Do not double pan PHF`s!!! Shredded cheese in reach in above 45F. Tomatoes and shredded cheese voluntarily disposed of. Keep cold hold PHF`s 45F and below.
4.0
34.
Soiled pan that had been rinsed sitting on top of clean utensils on rolling cart. Protect clean utensils from contamination. Never store soiled items on top of clean. All utensils on cart put at 3 compartment sink to rewash.
0.5
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current ANSI approved equipment
0.5
40.
Cleaning needed of white freezer exterior, cabinetry doors around handles, inside oven, inside 2 compartment sink-corners, upright refrigerator fan housing, and around legs of equipment and shelving.
0.5
41.
Wastewater backing up into facility for approximately 30 seconds when soapy water emptied from 2 compartment sink into drain. Waste water is not to backup into facility. Have plumber come out and look at drain. Water went down and not observed again even with continuous water flow into drain after initial backup into facility. .2626 ( a ) All wastewater is to be disposed of in accordance with 15A NCAC 18A .1900 and 15A NCAC 02H .0200
1.5
49.
Documentation of approved training - 2 point credit awarded.
Raw steak in same container as french fries and commercially processed chicken. Country ham above pepperoni in upright freezer. Arrange coolers and freezers according to final cook temperature. Never store foods of different final cook temperatures in the same container.
1.5
11.
Soda dispenser diffusers soiled. Ice machine has pink slime growing on shield and on interior. Thoroughly wash,rinse,and sanitize. Empty ice bin out completely, clean and sanitize.
1.5
17.
Commercially processed peppers above 45F and in double trays in cold hold prep table. Bag of peppers sitting on top of recessed pan lid in cold hold prep table. DON`T DOUBLE PAN PHF`s to help maintain proper temperature!!! Don`t store PHF`s on top of pan lids in cold hold prep unit!!! Proper temperatures will not be maintained.
2.0
30.
Clean linens sitting on floor in dishwashing area. Clean linens must be stored off of floor to protect from contamination.
0.5
34.
Clean utensils stored in soiled plastic bin. Store clean utensils in clean containers to protect from contamination.
0.5
35.
Single service utensils stored in soiled plastic jars. Plastic lids stored in soiled tray. Box of single service cups stored on floor. Store single service items in a manner to prevent contamination. Never store in soiled containers. Never store on floor.
0.5
36.
Ice bin of ice machine cracked. No longer easily cleanable. Replace.
0.5
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current NSF approved equipment.
0.5
40.
General cleaning needed of equipment sides, cabinet fronts and interiors, fan housing in upright refrigerator, shelving and rolling rims of tables, interior of cookie oven, oven shelving,in corners of 2 compartment vats, 2 compartment sink drain boards, rears of and under cooking equipment.
0.5
43.
Handwashing sign missing in employee`s restroom. Replacement needed.
0.0
45.
Cleaning needed of floors especially under equipment and in corners. Some parts of floors badly torn. Repair or replace; Clean ceiling tiles over cooking line and ovens-dusty. Ceiling tiles are not of an easily cleanable design. Very rough. Replace with easily cleanable tiles; Clean walls behind 3 compartment sink and handwashing sink.
0.5
46.
Lighting throughout kitchen low. 50 foot candles of light is required in all cooking, food prep and utensil washing areas. Increase lighting to meet requirement; Filter above cooking line not sitting correctly in hood. Filter must be correctly positioned to trap grease; Grease dripping off of hood above cooking line. Cleaning needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Call Laura Lerch at 919-856-6609 to discuss planned floor, ceiling tile, and 3 compartment sink project. Approval may be required before any work commences. I will return 3/29/10 to look at ice machine cleaning. REMOVE ALL EQUIPMENT THAT DOES NOT BELONG TO RESTAURANT IN BACK STORAGE AREA. Follow-Up: 03/29/2010
1 opened employee beverage iu freezer above fries. Store employee beverages below and away from food and food contact surfaces.( CDI )
0.0
17.
Sliced tomatoes above 45F. Keep cold hold PHFs 45F and below. Tomatoes double trayed. Don`t double stack trays to help keep PHF`s cold.
2.0
19.
Burn ointment stored above crackers in cabinetry. Degreaser and multi surface cleaner stored beside latex gloves. Protect food and food contact surfaces from contamination. Don`t store chemicals with or above.
1.5
36.
Replace clear plastic container with green handles holding clean utensils. Not of an easily cleanable design.
0.0
38.
Replace Quat test strips.
0.0
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current NSF approved equipment.
0.5
40.
Cleaning needed of equipment sides, metal cabintry, top and inside of cookie oven, Pepsi cooler bottom, upright refrigeration bottom, sugar bin exterior, and cabinetry corners near cheese dispenser-dusty.
0.5
43.
Repair ceiling vent in employees restroom. Handwashing sign needed in women`s customer restroom.
0.0
45.
Cleaning needed of floors especially under equipment and in corners; Clean ceiling tiles over oven-greasy.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage sitting on counter above food and beside single service items. Store employee drinks in a sanitary manner away from and below food and food contact surfaces.
0.0
11.
Red trays and strainer greasy. Be sure to change dishsoap out freqently. Thoroughly wash, rinse, and sanitize.
1.5
16.
Cheese sauce below 135F. Keep 135F and above. Don`t use dispenser until repaired. Heat to 140F on stove or in microwave.
0.0
19.
1 bottle of blue green chemical in unlabeled bottle. All chemical bottles must be labeled; Quat concentrate and degreaser above sanitizing bin of 2 compartment sink. Store chemicals in a santitary manner and never above or with food or food contact surfaces.
1.5
30.
Large bin of lost and found items with items sitting on bin lid directly beside food and clean utensils. Store soiled linens away from food and food contact surfaces. Recommend an easily cleanable barrier on side of rack or move items. Items moved directly in front of entrance door away from all food and clean iems.
0.5
35.
Don`t reuse chili containers. Lip is not easily cleanable.
0.0
36.
Replace broken stone in pizza oven; Replace or resurface deeply cut and stained cutting board. No longer easily cleanable; New NSF approved racks needed in reach in cooler. No longer easily cleanable; Cabinetry shelving lined with paper. Don`t line equipment or shelving; Replace cracked plastic at wall mounted breakfast sign.
0.5
39.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current NSF approved equipment; Non-nsf approved black elecric can opener. Equipment must be NSF.
0.5
40.
Cleaning needed under cooking line, under drainboards, under shelf over 2 compartment sink, back of slushy machines-dusty,and upright cooler fan housing.
0.5
46.
Clean vent in kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clear lot where leach fields are located. Foliage obscuring drainfield.
Observed employee wiping down plastic serving trays for reuse. Once serving trays return from each customer`s use they shall be wash, rinse, and sanitized; Observed utensils stored as clean still having food residue present. Thoroughly wash, rinse, and sanitize; Pizza machine trays still have food present. Wash, rinse, and sanitize after each day`s use.
1.5
19.
1 bottle of bleach stored on clean side of 3 compartment sink. Store chemicals in a manner to prevent cross contamination.
0.0
36.
2 compartment sink and freezer unit beside drink boxes non-nsf. When no longer useable or if ownership changes both need replacement with current NSF approved equipment. Freezer unit`s door broken; Replace broken pizza stone in oven; Replace missing cabinet knobs; Replace utility cart under 3 compartment sink or replace wheels so that it isn`t sitting on floor.
0.5
40.
Clean utility carts, under 2 compartment sink drainboard, top of cookie oven, shelf over 2 compartment sink, inside of cabinets, inside of microwave, tray in which clean utensils stored,upright cooler vent,under grill and drink machine.
0.5
41.
Repair leak at can wash.
0.0
43.
Replace missing ceiling vent and clean toilet base. Clean floor around toilet base.
1.0
45.
Clean floors under and equipment. Repair torn linoleum around drains and piping; Clean wall behind drink boxes and handsink.
0.5
46.
Replace missing endcaps on lights over 2 compartment sink.
0.0
47.
Utility cart with chemicals stored on it without wheels sitting on floor under 3 compartment sink. Storage shall be 6-12 inches off of the floor and allow for easy cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
EMPLOYEE PERSONAL FOOD AND MEDICATION STORED ABOVE VEGETABLES, AND RAW MEATS STORED ABOVE READY TO EAT FOOD- ALL POTENTIALLY HAZARDOUS FOODS ARE TO BE STORED ACCORDING TO COOK TEMPERATURE WITH READY TO EAT FOODS/PRECOOKED ON THE VERY TOP SHELF AND RAW CHICKEN ON THE VERY BOTTOM (GAVE STOREAGE HANDOUT). DON`T STORE MEDICATIONS ABOVE FOOD; MOVE LOST AND FOUND BOX FROM BESIDE BREAD-COATS AND OTHER ARTICLES OF CLOTHING COMING INTO DIRECT CONTACT WITH BREAD WRAPPERS.
2.5
11.
CLEAN ICE MACHINE-SLIME AND MOLD BUILDUP; CLEAN STAINED CUTTING BOARD IN FRONT OF COLD HOLD PREP TABLE.
2.5
17.
CLEAN MICROWAVE INTERIOR, PAN IN WHICH UTENSILS ARE BEING STORED, REACH IN COOLER FAN, THE SHELF ON WHICH THE PIZZA OVEN SITS, AND THE SHELF ABOVE THE 2 COMPARTMENT SINK.
1.0
28.
CLEAN FLOOR UNDER REACH IN REFRIGERATORS AND FREEZERS, CEILING TILES ABOVE THE STOVE, FLOOR BESIDE THE ICE MACHINE, AND THE WALL BEHIND THE 2 COMPARTMENT SINK.
0.5
General Comments
REPLACE THE BROKEN PIZZA STONE IN THE PIZZA OVEN-CRACKED; FREEZER AND 2 COMPARTMENT SINK MUST BE REPLACED WITH NSF APPROVED PRODUCTS WHEN THEY NEED REPLACING OR IF PROPERTY CHANGES OWNERSHIP.
DOMESTIC UPRIGHT REFRIGERATION/FREEZER UNIT. REPLACE WITH NSF OR EQUAL UNIT.
1.0
15.
SANITIZING COMPARTMENT AT THE 2 COMPARTMENT SINK IS DIRTY. WASH, RINSE AND SANITIZE FREQUENTLY.
1.5
16.
DIRTY DUST PAN AND BROOM STORED ON TOP OF SINGLE SERVICE ITEMS. STORE DUST PANS AWAY FROM SINGLE SERVICE ITEMS. BOX OF SINGLE SERVICE CUPS STORED ON THE FLOOR. STORE ON SHELVING.
1.0
28.
FLOOR IS WORN AND MISSING AROUND THE FLOOR DRAIN IN THE DISH ROOM AND BEHIND THE ICE MACHINE AROUND THE FLOOR DRAIN AND BACK CORNER. REPAIR/REGROUT TO MAKE SMOOTH AND EASILY CLEANABLE.
0.5
General Comments
2PTS SERVE SAFE 17. CABINENTS UNDER THE FRONT COUNTER HAVE WORN WOOD SHELVING. RESEAL SHELVING. 21. VENT IS DIRTY IN THE WOMEN''''S RESTROOM. 29. VENT IS DIRTY NEXT TO THE GRILL AND IN THE DISHROOM. CLEAN VENTS MORE FREQUENTLY.
