4-602.11; Core; Black residue build-up inside facility ice machine basin. Equipment such as ice machines shall be frequently cleaned. Please have ice machine cleaned.
1.5
28.
7-201.11; Priority; Container of unidentified chemical cleaner stored hanging off of an opened ketchup packet box. Toxic materials shall be stored so they cannot contaminate food. CDI: Item moved to chemical storage. CDI: Spray bottle moved to chemical storage. Continuation to repeat this violation will result in full points deducted.
1.0
28.
7-102.11; Priority Foundation; Two spray bottle containers of unlabeled chemical cleaners. Working containers used for storing toxic materials such as cleaners and sanitizers shall be individually labeled with the common name of the material. CDI: Labels added.
0.0
47.
4-501.11; Core; Rusty storage shelving throughout facility. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.11; Core; Wall damage observed near walk-in cooler doors. Physical facilities shall be maintained in good repair. Please have this area repaired.
0.0
56.
6-403.11; Core; Employee drinks stored above single-use gloves near walk-in cooler. Employee food stored over facility food inside walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI: Cups moved below gloves and employee food discarded inside walk-in cooler.
2-501.11; Priority Foundation; Facility did not have a bodily fluid clean up procedure available to observe during inspection. Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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. CDI: A poster containing clean up instructions provided by EHS during inspection.
0.5
28.
7-201.11; Priority; Container of equipment lubricant stored with food ingredients. Toxic materials shall be stored so they cannot contaminate food. CDI: Item moved to chemical storage.
1.0
47.
4-501.11; Core; Rusty storage shelving throughout facility. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.11; Core; Wall damage observed near walk-in cooler doors. Physical facilities shall be maintained in good repair.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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.
0.0
24.
3-501.19; Priority Foundation; Facility holding cut tomatoes and shredded lettuce on a 4-hour time-hold but did not have the time when the food was removed from temperature control written upon EHS arrival. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Time stamps added.
1.5
55.
6-501.12; Core; Dust build-up observed on ceiling tiles in main kitchen space. Physical facilities shall be cleaned as often as necessary to keep them clean.
*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.
Training with Melonee.*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. *INSPECTOR INFORMATION: Patricia Sabby//Patricia.Sabby@wakegov.com//919-796-8053*
*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. Follow-Up: 08/17/2018
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
NOTE: Employees must not double glove their hands. Once gloves are contaminated, they shall be discarded and hands shall be washed before putting on new clean gloves.
Employees must wash hand when changing from one station to another. Observed employee who was handling raw hamburger moved to portioning french fries. Observed fingers contacting the fries. Employees washed hands during inspection. Do not put gloves on and wash hands. Wash hands with soap and water and put gloves on prior to handling ready-to-eat foods.
2.0
4.
Must wear gloves when handling ready-to-eat foods. Observed cheese and hamburgers being touched with bare hands and served. Observed employee handling raw hamburger and touching cooked bacon with same hand without gloves. Employees washed hands and put gloves on.
1.5
10.
Do not store meats below ice drippage areas in walk-in freezer. Observed ice on top of packages. French fries and other foods were relocated. Store ice and bread above the floor. Observed ice on floor of walk-in freezer. Observed bread stored directly on floor in back room.
3.0
33.
Ice scoop shall be stored on clean and dry surfaces. Observed ice scoop stored in water in sheetpan on top of ice machine.
0.5
36.
Replace torn gaskets on three door reach-in refrigerator.
0.5
40.
Clean door of walk-in freezer, clean doors of reach-in refrigerator and remove dust on vents on reach-in refrigerator.
0.5
43.
Clean outside base of customer toilets.
1.0
44.
Provide a combination supply hose for the garbage can wash.
0.5
45.
Repair holes in wall around pipe in garbage can wash areas. Repair broken floor tile in the building.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Complaint investigation: Observed employees handling raw and ready-to-eat foods with bare hands and not gloves or handwashing.
Observed food worker eating lunch on food prep table to right of 3-compartment sink (no preparation was taking place at the time). Do not eat in kitchen and other food preparation areas to prevent contamination of food and food contact surfaces.
0.0
3.
Observed food worker handle raw hamburger and then proceed to handle spatula without washing hands. After handling raw meat and anything else that contaminates hands, hands must be washed before handling other items in establishment.
2.0
11.
Chlorine sanitizer in spray bottle was less than 50 ppm. It shall be at least 50 ppm but should not exceed 200 ppm...In storage, found dried food debris on hand slicer and on white spatula handles. Thoroughly clean and sanitize these items before storing them.
1.5
17.
Found raw sliced tomatoes at 58-63F. They shall be kept at 45F or less.
2.0
36.
Replace the peeling, rusty and corroded shelving and dunnage racks in walk-in units and in chemical storage room. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Remove the cardboard from shelving in chemical storage since this material is absorbent and not easily cleanable...Repair the damaged edge of walk-in freezer door so this surface is smooth and easy to clean....In walk-in cooler, observed exposed copper piping below condenser. Properly wrap (insulate) this piping...Discard cracked/damaged blue ice bucket and other cracked food containers since they are no longer easy to clean.
0.5
40.
Clean the soiled undersides of 3-compartment sink (including drainboards) and solid metal shelves, interior bottom of fryer, front refrigerator door handles, exteriors of chemical containers.
0.5
43.
Observed a few rough wood surfaces on employees` bathroom toilet seat, making it difficult to easily clean. Replace this seat.
0.0
45.
Clean the soiled flooring throughout the restaurant...Clean the soiled sides of employees` bathroom door.
0.0
46.
The lighting over many areas of the 3-compartment sink, adjacent food preparation areas and some front food preparation areas was 32-48 ft-candles. The lighting in walk-in freezer was 3.3 to 5 ft-candles. Provide at least 50 ft-candles of shielded light over all food preparation, cooking, dishwashing and ice dispensing areas. Provide at least 10 ft-candles of shielded light in walk-in units and in all other storage areas...Clean the dusty ceiling fan covers in outside bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer at one spray bottle observed to be at or slightly below minimum approved concentration. Ensure that sanitizer is maintained at 50-200 ppm chlorine (for product in use).
0.0
16.
Chili at prep line observed at temperatures as low as 122 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Ensure that chili is at proper temperature prior to placing on line, that warmer is adjusted to proper temperature, and that product is stirred regularly to distribute heat throughout product.
2.0
19.
Re-label sanitizer dispenser at three compartment sink to reflect use of chlorine rather than quat sanitizer. Bulk container properly labeled.
0.0
36.
Chemical shelving near cooler, shelving in freezer, bag in box rack observed to be rusty and/or peeling. Maintain in good repair and replace when no longer easily cleanable.
0.5
40.
Surfaces in canwash, shelves in walk in cooler, chemical shelving in canwash area, bib rack observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in kitchen observed not clean, especially cove base. Employee restroom door not clean - maintain floors and walls clean. Cove base observed to be pulling away from wall in several locations - re-seal to render easily cleanable and prevent entry of water into space behind tile. Floor in water heater closet observed to have leaves and pooled water. Remove leaves and water and monitor closely for return of water. If water returns, locate source and repair as necessary.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Walk in cooler observed to be missing catch for latch. Cooler has spring closer at top of door that secures door tightly enough to prevent loss of refrigeration. Recommend that latch be replaced to ensure proper closure of door if spring closer were to fail or not properly catch.
Small amount of ice observed to be forming on cased food below blower cited on #36. CDI.
0.0
19.
Spray bottle labeled sanitizer observed to contain unknown chemical which is not sanitizer (gives splotchy bright blue result on test strips not consistent with sanitizer of any concentration). Containers of toxic materials shall be properly labeled. Manager voluntarily discarded spray bottle.
1.5
36.
Chemical shelving near cooler and bag in box rack observed to be rusty and/or peeling. Maintain in good repair and replace when no longer easily cleanable. Freezer observed to have condensation water leak at blower unit. Repair condensation drain to operate correctly.
0.5
40.
Surfaces in canwash, shelves in walk in cooler, chemical shelving in canwash area, bib rack observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in kitchen observed not clean, especially under equipment near cove base - maintain floors clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Spray bottle of sanitizer available for staff use in food prep area observed to have ~100 ppm quat sanitizer concentration. Have properly mixed sanitizer of 200-400 ppm quat (or equivalent) available during all periods of food preparation and serving.
1.5
36.
Freezer observed to have excessive ice buildup on condenser and may not be cooling correctly. (some foods observed thawed but below 45 degrees F) Maintain freezer in good repair. Chemical shelving near cooler and bag in box rack observed to be rusty and/or peeling. Maintain in good repair and replace when no longer easily cleanable.
0.5
39.
Warmer unit being used to reheat bbq observed to possibly not NSF approved. Research whether approved for cook and serve. If approved, have documentation available on site. Otherwise, replace with NSF approved equipment approved for cook and hold or reheat food in microwave oven per guidelines in the Rules.
0.0
40.
Surfaces in canwash, chemical shelving in canwash area, bib rack observed to be not clean. Maintain non-food contact surfaces clean. Mold growth observed on underside of soda nozzle heads - maintain clean.
0.5
45.
Floor in water heater/storage room observed to be not clean, with leaf litter and water pooling. Walls in same area not clean. Remove leaf litter and water from floor in this area and monitor area closely to find source of water - repair if necessary. Floors in kitchen observed not clean, especially under equipment near cove base - maintain floors clean.
0.5
46.
Dust air intakes over walk in cooler doors.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water in public restrooms observed at 130 degrees F. This can constitute a scalding hazard to the public. Recommend installation of tempering valves at these restrooms to lower water temperature in restrooms to 110 degrees F. (Water shall remain available in kitchen at 130 degrees F or above.)
EXTERIORS OF TRASH CANS, TOP OF REACH IN COOLER, PLUMBING BEHIND EQUIPMENT OBSERVED NOT CLEAN. MAINTAIN ALL NON-FOOD CONTACT SURFACES CLEAN. CORROSION OBSERVED ON DRY STORAGE SHELVING UNITS IN BACK STORAGE ROOM - REPLACE WHEN NO LONGER EASILY CLEANABLE.
1.0
30.
DUST AND BUILDUP OBSERVED ON CEILING TILES IN KITCHEN, ESP AROUND VENTS. MAINTAIN CEILING TILES CLEAN AND REPLACE WHEN NO LONGER WASHABLE. MAINTAIN FLOORS CLEAN, INCLUDING COVE BASE TILES AND HARD TO REACH AREAS SUCH AS UNDER RAISED PLUMBING.
0.5
31.
LARGE VARIETY OF TOXIC ITEMS STORED ABOVE GRILL RAGS AND GREEN SCRUB PADS USED TO CLEAN FOOD CONTACT SURFACES. ALL TOXIC ITEMS SHALL BE LOCATED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS.
2.5
General Comments
ONE STACK OF THREE PANS NOT FULLY AIRDRIED PRIOR TO STORAGE - OTHERWISE PROPER STAGGERED STACKING FOR AIRDRYING OBSERVED - ENSURE THAT ALL WARES ARE PROPERLY AIRDRIED PRIOR TO STORAGE. SEVERAL FLAKES OF TOMATO OBSERVED ON TOMATO SLICER - ALL OTHER FOOD CONTACT SURFACES OBSERVED TO BE CLEAN - WASH, RINSE, AND SANITIZE AFTER USE. RECOMMEND THAT CHEESE CONTAINER AT PREP LINE BE NESTED DEEPER INTO ICE - OBSERVED WELL BELOW 45 DEGREES, BUT MAY NOT MAINTAIN SUCH TEMPERATURES DURING SLOW PERIODS IF LEFT OUT. LABEL WASTE BREAD CONTAINERS AS SUCH. INCREASE LIGHTING IN RESTROOM TO AT LEAST 10 FT CANDLES UNDER SHELF OR REMOVE SHELF.
BBQ IN HOT HOLD UNIT OBSERVED AT 134F. HOT FOODS MUST BE HELD AT 140 DEGREES OR ABOVE. ENSURE THAT FOODS ARE FULLY HEATED PRIOR TO PLACING IN HOLDING UNIT. ENSURE HOLDING UNIT IS FULLY HEATED PRIOR TO LOADING.
2.5
5.
2 METAL STEM THERMOMETERS NOT ACCURATE (12 DEGREES OFF TRUE). ENSURE THERMOMETERS ARE REGULARLY CALIBRATED. MANAGER CORRECTED ON SITE BY CALIBRATING.
1.5
9.
OBSERVED EMPLOYEE BEVERAGES ON PREP TABLE ABOVE FOOD PRODUCTS. EMPLOYEE DRINKS MUST BE STORED SO AS NOT TO CONTAMINATE FOOD, UTENSILS, OR SINGLE SERVICE ITEMS. STORE EMPLOYEE DRINKS BELOW PREP SURFACES AND AWAY FROM FOOD AND WARES.
2.5
11.
SANITIZER IN SANITIZING SINK OF INSUFFICIENT DEPTH TO FULLY COVER ALL WARES. ENSURE THAT SANITIZER IS DEEP ENOUGH TO FULLY COVER LARGEST PAN OR UTENSIL TO BE SANITIZED.
2.5
30.
REPAIR DAMAGED CEILING VENTILATION UNIT IN WOMEN`S RESTROOM. RE-SEAT SHIELDING ON LIGHT IN DRY STORAGE AREA.
0.5
General Comments
RE-ALIGN ICE MACHINE WITH FLOOR SINK TO PREVENT STANDING WATER AROUND ICE MACHINE. PROVIDE APPROVED HANDWASH SIGNAGE IN RESTROOMS. ENSURE PROPER LIGHTING IN JANITOR'S CLOSET - OVERHEAD SHELVING BLOCKING LIGHT. PROVIDE MIXING HOSE FOR OUTSIDE CANWASH FACILITY. REPAIR NON-WORKING WALK IN COOLER AND CALL JAMES SMITH AT 919-868-9246 TO INFORM WHEN REPAIRS HAVE BEEN COMPLETED. OBSERVED ON INSPECTION THAT NECESSARY MEASURES WERE BEING TAKEN TO HOLD FOOD AT CORRECT TEMPERATURES IN EXISTING REACH IN COOLERS.
Wipe/clean shelving throughout establishment. Wipe/clean base of drawers. Clean base of handles on refrigeration units. Clean underside of prep table where fried food is stored. Clean ticket slider. Clean electrical outlets located on front grill where hot holding unit is plugged in. Clean underside ledge on milkshake machine. Clean edge of door on walk-in cooler. Wipe/clean shelving in walk-in cooler. Clean soda in-a-box stand and lines.
1.0
28.
Clean floors, walls and ceiling throughout establishment. Clean ceiling around/near ceiling ventilation. Reattach and secure ceiling tile railing.
0.5
General Comments
Replace blown light bulb in light fixture at entrance to walk-in cooler near ice machine. Replace yellow lights in light fixture with the whiter/brighter lights throughout establishment.
Clean underside of french fries/fried food holding table. Clean underside of grill holding table. Repair trough to front of prep table to NSF standard. Wipe/clean base stand to heat lamps. Wipe/clean shelving throughout(walk-in cooler). Clean soda in-a-box stand and lines. Replace missing ceiling plugs in walk-in freezer ceiling.
1.0
28.
Reattach toilet paper holder in employee restroom. Clean walls in customer restroom. Clean floors, walls and ceiling throughout where needed; if needed.
