2-102.12 (A); Core; No one available with Food Safety Manager Certification. Facility must have someone with ANSI approved Food Protection Manager Certification.
1.0
10.
6-301.12; Priority Foundation; Upon arrival, noted paper towels dispenser empty. Keep all hand sinks stocked with paper towels and soap. CDI- paper towels replaced.
1.0
47.
4-501.11; Core; The hot dog roller cart no longer works properly. Noted only limited sections of the rollers working. PIC stated they have ordered a new roller cart and currently awaiting installation. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
48.
4-501.14; Core; Noted pink organic residue and build up along the drainboard surface of the 2- compartment sink. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use;(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
0.5
General Comments
IT GLOBAL OUTAGE. DHD SYSTEMS DOWN DURING INSPECTION. A SIGNED HARD COPY OF THE REPORT IS ATTACHED TO THE ELECTRONIC INSPECTION REPORT.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
10.
6-301.12; Priority Foundation; No papertowels at sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
1.0
10.
5-205.11; Priority Foundation; Box of gloves on sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
0.0
49.
4-601.11(B) and (C); Core; Some cleaning needed interior/exterior of equipment such as reach in cooler. Non-food contact surfaces shall be clean to sight and touch.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
21.
3-501.16(A)(1) ; Priority; Observed chili hot hold at 93F. Maintain at 135 F or above for hot holding. Turned up thermostat. Now at 139F.
3.0
45.
4-903.11(A) and (C); Core; Case of cups on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning needed interior of coolers. Non-food contact surfaces shall be clean to sight and touch.
4-501.114; Priority; Found a spray bottle of chlorine sanitizer solution reading below 0ppm. Chlorine sanitizer must read between 50-200ppm. Further investigation determined bottle actually contained degreaser as oppose to sanitizer solution. CDI- Spray bottle discarded and replaced with another bottle with the correct concentration of sanitizer solution.
1.5
16.
4-601.11 (A); Priority Foundation; Noted some residue build up inside the soda machine ice dispenser. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC reclean.
0.0
21.
3-501.16(A)(1) ; Priority; Found a steam kettle of chili reading between 107-110 F at the self service station. Ensure all TCS items are held at 135 F or above for hot holding. CDI- discard
1.5
45.
4-903.11(A) and (C); Core; Found a few bags of single service lids stored on the floor behind the counter area. Ensure all single service items are stored off the floor.
0.0
48.
4-501.14; Core; Observed some residue build up inside the 2 comp sink vats. Ware wash equipment shall be cleaned frequently to keep the bins clean. Scrub and clean vats.
0.5
49.
4-601.11(B) and (C); Core; Observed some sticky residue build up along the interior bottom surface of the tall reach in cooler during time of inspection. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
By the next inspection have written procedures to post for this procedure.
0.0
28.
7-102.11; Priority Foundation; one bottle of spray 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 was labeled.
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 NO PIC SIGNATURE DUE TO COVID PANDEMIC. A Pipe underneath under the 2 comp sink is overflowing and needs to be adjusted to prevent water pooling into the floor.
*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.
due to the Covid virus hot dogs, chili, and other foods are not being served at this time.
*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.
gave the operator a paper instructing how to wash dishes/utensils in the 2 comp sink.
*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.
The septic tank riser and lid behind the facility is cracked and pieces have broken off. Have both of those repaired. The clean out pipe has a broken cover as well that needs to be replaced.
Make sure that anyone making coffee, bagging ice, or working with the hot dogs has washed hands first.
0.0
11.
The tea urn nozzle had some mold growth on the inside. Was cleaned.
The ice machine needs to be cleaned soon.
1.5
17.
Note : To cool the condiments, fill the container with ice, add some water, and place the condiment bins into the ice water. If the ice does not touch the containers, the food will not stay cold.
0.0
36.
The soda machine has a leak at the Coke nozzle.
0.5
45.
Sweep the floor in the back storage room.
0.0
46.
All the light fixtures above the grill setup and in the back room need to be shielded. The clear plastic tubes used to cover the light bulbs do not have end pieces.
0.5
49.
No documentation of approved training - no credit awarded.
The grill nees to be protected with a self-closing lid. If you replace the current shield on the grill, choose a model where the access door does not stay open ( self-closing ). There needs to be a barrier between the customers face and the food on the grill.
1.5
36.
Replace stained tea urn nozzle inserts. Repair a leak at the 2 compartment sink faucet.
0.5
39.
White wall shelves above 2 compartment sink are not NSF approved. When worn out, replace with approved shelves.
0.0
40.
Clean the condiment bins under the soda machine and the szlushy machine ( sticky residue form spilled soda ).
0.0
45.
Sweep the floor in the back storage room.
0.5
46.
All the light fixtures above the grill setup and in the back room need to be shielded.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The grill and the chili need to be protected with a sneeze guard. If you use a hanging sneeze guard, both grill and chili crock pot need to be under the shield. If you replace the current shield on the grill, choose a model where the access door does not stay open ( self-closing ). There needs to be a barrier between the customers face and the food on the grill.
0.0
11.
Clean the tea urn nozzles frequently to avoid mold growth.
1.5
15.
The chili in the crock pot was at 66 F after 5 or more hours of heating. Chili was discarded. Heat chili quickly to 135 F, and then hold at that temperature.
1.5
16.
Chili in the crock pot on the counter was at 66 F. Chili was discarded. Hold hot foods at a minimum of 135 F.
2.0
35.
Clean the cup lid holder under the soda machine.
0.0
38.
Use test strips to verify that the sanitizer is at 50-200 ppm .
0.0
39.
White wall shelves above 2 compartment sink are not NSF approved. When worn out, replace with approved shelves.
0.0
43.
The faucet in the ladies room is dripping. Repair the leak ( otherwise the septic system may develop problems ).
0.0
44.
The mop sink is not covered. Rain water can enter the septic system ( and possibly cause system malfunction ).
0.0
47.
Keep all storage in the back room off the floor ( need additional space for chemical storage ).
0.0
49.
Documentation of approved training - 2 point credit awarded.
The hot water is 128 and needs to be 130 degrees or hotter. There are three elements that need to be adjusted. Set them to about 135 degrees so the water will be maintained at 130 degrees. The two elements I could see were set at exactly 130 and the temp has to drop to 126 before the elements kick in and heat it back up. If you set each element at 135 maybe it will drop down to 131 and then heat up to 135, it will stay above 130 degrees f.
0.0
39.
White wall shelves above 2 comp sink are not NSF approved. When worn out, replace with approved shelves.
0.5
44.
Provide a mixing hose or a "Y" connect hose on exterior can wash. Also the mop wash basin is very large. You have an on-site waste water system. All the rain water that collects in there basin goes to the septic system. A roof over this area would be good or a smaller curbed area would be ok. The drain is stopped up today.
0.5
45.
The floor needed cleaning behind the bag in the box and it was cleaned while I was here.
0.0
47.
Lot of storage on floor of back room. Shelves should be at least 6 inches above the floor or high enough to sweep and mop under.
0.5
49.
No documentation of approved training - no credit awarded.
Keep a spray bottle of properly mixed sanitizer such as 50-200 parts per million bleach water. Use it on food contact surfaces that can not be washed in the utensil sink. Also all food contact surfaces that are washed in the sink must be washed in soapy water, then rinsed to get the soap off, next the final rinse should be 50-200 parts per million bleach water. Then the items should be set aside to air-dry. (We dumped out the sanitizer that was too weak and made a bottle that is 50 ppm bleach water.) Ice machine interior is moldy. Have machine detail cleaned by April 1, 2010. Tea urn nozzles are dirty. Nozzles were disassembled during inspection for cleaning.
1.5
25.
Provide at least one metal-stem thermometer which reads from 0-220F.
0.5
30.
Clean linens were stored on same shelf with chemical spray bottles. Seperate these.
0.5
34.
Cleaned utensils were stored on 2 compartment sink with cleaning chemicals and being dripped on by partially cleaned coffee pots on shelf above sink.
0.5
39.
White wall shelves above 2 comp sink are not NSF approved. When worn out, replace with approved shelves.
0.5
40.
Two compartment sink needs cleaning.
0.5
44.
Provide a mixing hose on exterior can wash.
0.5
47.
Lot of storage on floor of back room. Put up on shelves so floors can be easily cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot dog roller top flips open and stays. This does not protect hot dogs on roller from direct line of customers mouth. Corrections may be needed in future...our office will advise you if needed. Follow-Up: 04/01/2010
Keep a spray bottle of properly mixed sanitizer such as 50-100 parts per million bleach water. Use it on food contact surfaces that can not be washed in the utensil sink. Also all food contact surfaces that are washed in the sink must be washed in soapy water, then rinsed to get the soap off, next the final rinse should be 50-100 parts per million bleach water. Then the items should be set aside to air-dry. (We dumped out the sanitizer that was too strong and made a bottle that is 50 ppm bleach water.)
1.5
43.
Do not block access to the hand sink. There was and old wire shelf in front of the hand sink. (I moved it.)
1.0
49.
No documentation of approved training - no credit awarded.
There was a bag of onions on the floor, under the hand sink. Store all food up off the floor.(They were hung on a shelf support post to get them off the floor.)
1.5
29.
Hats required.
0.5
40.
Thoroughly clean the utensil washing sink.
0.5
43.
There are paper towels in the dispenser at the hand sink in the back room but they will not come out. Paper towels must be accessible after washing your hands.
1.0
46.
50 foot candles of light required at all work surfaces. The lighting is dim over the 2 compartment sink. You need to add a light fixture over the sink.
0.5
47.
All storage should be up off the floor for easy cleaning. Shelves need to be atleast 6 inches above the floor for movable shelving and 12 inches for non movable shelving. Provide a place to hang up the brooms and the mops. You need a mop holder that will hold up a wet mop, with the handle up so it can drip dry without mop water running down the handle. Do not store cleaners on the utensil sinks. Use the drainboards to stack dirty utensils and wet utensils on the other side for drying. Get rid of broken and unused items. Keep the back room and the rest of the store neat and clean.
0.5
49.
No documentation of approved training - no credit awarded.
The coffee cups need to be in pro[per dispenser just like the cold cups or left in the plastic sleaves.
0.5
40.
Clean the storage shelving in the back. Clean inside cabinets under coffee etc. Clean the utensil washing sink, there seems to be some hard water deposits that are builbing up on it.
0.5
43.
Thoroughly clean the rest rooms. The cold water was turned off in the mens room.
1.0
45.
Clean under the ice machine and clean the space behind the self-service drink counter. Most of the flooring needs a good cleaning. Clean around equipment legs. Clean and paint walls where needed.
0.5
46.
The lighting is dim over the utensil washing sink.
0.5
47.
All storage should be on shelves or racks high enough to sweep and mop under. ^ inches for movable shelving and 12 inches for non movable shelving.
0.5
49.
No documentation of approved training - no credit awarded.
Ice machine soiled, clean and sanitize ice machine weekly or as needed. Have ice machine cleaned by Friday 2/22/08.
2.5
16.
Keep plastic sleeve up on cups available to the public.
1.0
17.
SEAL BARE WOOD SHELVING IN THE DRY STORAGE ROOM. TRACKS ARE DIRTY ON THE 2 DOOR SANDWICH REFRIGERATION UNIT. (repeat from previuos inspection). clean cabinets where trash cans are.
1.0
23.
~no points taken~ clean mop bucket.
0.0
32.
~no points~ keep all storage above the floor.
0.0
General Comments
Clean the drain board. Remember to wash, rinse anc sanitize all utensils. Follow-Up: 02/22/2008
CHILI 74F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR ABOVE 140F WHEN HELD HOT.
2.5
15.
CLEAN DISHES STORED ON A DIRTY DRAINBOARD. CLEAN THE DRAINBOARD DAILY.
1.5
17.
SEAL BARE WOOD SHELVING IN THE DRY STORAGE ROOM. TRACKS ARE DIRTY ON THE 2 DOOR SANDWICH REFRIGERATION UNIT. TOP SHELF IS DIRTY INSIDE THE UPRIGHT REFRIGERATION UNIT.
NO THERMOMETER FOR THE SANDWICH REFRIGERATION UNIT.
1.5
15.
CLEAN UTENSILS STORED WITH DIRTY SCRUB BRUSHES.
1.5
21.
MEN`S HANDSINK AND TOILET IS DIRTY. WOMEN`S TOILET IS DIRTY.
2.0
32.
KEEP ALL STORAGE OFF THE FLOOR. STORE ALL ITEMS 12" OFF THE FLOOR ON STATIONARY SHEVLING OR 6" RACK WITH WHEELS.
0.5
General Comments
23. PROVIDE A PLUG FOR THE CARDBOARD DUMPSTER.17. SHELVING IS DIRTY UNDER THE SODA MACHINE, CHEMICAL STORAGE RACK IS DIRTY.28. REMOVE THE TAPE OFF THE FLOOR IN THE PREP ROOM.
