2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Side areas of shake mix in vanilla hopper bins were as high as 46-50F in several places. Cole slaw (not on time control at time of inspection) was at 52F on top areas of product...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR use approved time as a public health control procedure...CDI by placing sign by stirring vanilla mix in hopper and placing cole slaw on time control.
1.5
24.
3-501.19; Priority Foundation - Containers of cut lettuce and cut tomatoes were put on shelf by cooking line and cole slaw was in cold hold unit (52F on top) but these were not time marked on white erase board, as stated in time as a public health control (TPHC) written procedures posted in establishment for these foods...TCS* foods using TPHC shall be marked to indicate the time that food is placed on counter (after being removed from refrigerator)...CDI by placing time on white board of when lettuce, tomatoes, and slaw were taken out of refrigerator. Ensure food is 41F throughout entire product BEFORE placing on shelf by cooking line. Use calibrated thermometer to check food temperatures. REMEMBER - these foods MUST be maintained out of refrigerator and cannot be returned back to the refrigerator. If there is any lettuce, tomatoes and cole slaw in containers after 4 hours, the food in containers on counter must be discarded in trash.
3.0
28.
7-201.11; Priority - Jugs of bleach and sanitizer were stored close to onions and clean pans...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals away from food and pans.
1.0
47.
4-501.11; Core - Some wire shelves were peeling...Food service equipment shall be maintained in good repair...Replace damaged/peeling shelves with similar approved shelving.
0.0
48.
4-501.14; Core - Sanitizing and rinse sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Some shelves (including undersides), equipment legs were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of above equipment.
0.0
54.
5-501.11; Core - Grease dumpster is stored on plastic base/platform that is not easy to clean, and significant grease was accumulated on it...Outdoor refuse, recyclables and grease shall be constructed of nonabsorbent material such as concrete or asphalt and shall smooth, durable and sloped to drain...Place grease dumpster on asphalt to make it easier to clean around it.
0.0
55.
6-501.11; Core - Some ice was accumulated on floor under walk-in freezer evaporator, and ice was accumulated on ceiling and wall. Some small holes were in walls. Walk-in cooler baseboard vinyl was detached and peeling in some areas...Physical facilities shall be kept clean...Repair evaporator water/ice leaks and air leaks into freezer (causing possible ice build-up?), seal wall holes, and reattach vinyl baseboard.
0.5
55.
6-501.12; Core - Some kitchen walls, flooring, and vent grates were soiled. Some ice was on walk-in freezer floor, ceiling and wall...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above, and remove accumulated ice from surfaces.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-501.16 (A)(2) and (B); Priority - Side areas of shake mix in both hopper bins were as high as 51F in several places. Cut tomatoes--not on time control--were 68-71F in front 3-door refrigerator (PIC stated they were out on counter during lunch rush)..Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by placing "OUT OF ORDER" sign on shake machine and refrigerating tomatoes in walk-in cooler.
1.5
24.
3-501.19; Priority Foundation - Containers of cut lettuce and cut tomatoes were put on shelf by cooking line but were not time marked on white erase board, as stated in time as a public health control (TPHC) written procedures posted in establishment...TCS* foods using TPHC shall be marked to indicate the time that food is placed on counter (after being removed from refrigerator)...CDI by placing time on white board of when lettuce and tomatoes were taken out of refrigerator. Ensure food is 41F throughout entire product BEFORE placing on shelf by cooking line. Use calibrated thermometer to check food temperatures. REMEMBER - these foods MUST be maintained out of refrigerator and cannot be returned back to the refrigerator. If there are any lettuce and tomatoes in containers after 4 hours or at the end of the day when establishment closes, the food in containers on counter must be discarded in trash.
1.5
33.
3-501.15; Priority Foundation - Many plastic wrapped containers of cut lettuce were piled on top of each other in walk-in cooler, and temperature was as high as 50F in several containers more than 4 hours after preparation this morning (according to PIC)...When cooling TCS* foods, use shallow containers (2-4 inch food depth), arrange in equipment to provide maximum heat transfer and or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by separating containers of cut lettuce for faster cooling.
0.5
45.
4-903.11(A) and (C); Core - Disposable cups were stored under sink drain line, and some plastic spoons were stored with handles going in different directions...Single service disposable food/beverage containers shall be protected from contamination...CDI by removing cups from under drain pipe and properly storing spoons.
0.0
47.
4-501.11; Core - Some wire shelves were peeling...Food service equipment shall be maintained in good repair...Replace damaged/peeling shelves with similar approved shelving.
0.0
48.
4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of quaternary ammonium (QA) sanitizer used...Test strips or kits shall be provided to check QA sanitizer...Provide required test strips...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Some metal shelves and exteriors of disposable cup metal holder tubes were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
54.
5-501.11; Core - Grease dumpster is stored on ground/grass, and significant grease/debris was on ground around dumpster...Outdoor refuse, recyclables and grease shall be constructed of nonabsorbent material such as concrete or asphalt and shall smooth, durable and sloped to drain...Place grease dumpster on asphalt to make it easier to clean around it.
0.0
55.
6-501.11; Core - Large amount of ice was accumulated under walk-in freezer evaporator, and ice was accumulated around freezer door/door frame because door cannot be closed completely (because of ice build-up). Some small holes were in walls...Physical facilities shall be kept clean...Repair evaporator water/ice leaks and air leaks into freezer, and seal wall holes.
0.5
55.
6-501.12; Core - Some kitchen walls, flooring, and ceiling light shields and vent grates were soiled. Large ice accumulation was on floor in walk-in freezer and by door...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above, and remove ice accumulation.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Item #48 (test strips) on this report. By September 2, 2023, send photo of sanitizer test strips obtained to Lucy Schrum at Lucy.Schrum@wake.gov OR text photo to 919-868-2565...DISCUSSION: Remember - after touching raw meat or meat packaging with gloved hands, gloves must be discarded and hands washed before handling clean equipment, utensils or ready-to-eat foods such as cheese slices. Follow-Up: 09/02/2023
3-501.19; Priority Foundation; Newer pans of tomatoes, lettuce, and coleslaw were not time stamped with the new discard time. The last time written on the board said 1105 (and the inspection was began around 1600). TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. CDI: New discard times were written.
1.5
38.
6-501.112; Core; A few dead pests were seen in the sleeve holding papers near the back door. Dead pests shall be removed from the premises to prevent the attraction of other pests.
0.0
47.
4-501.11; Core; The gasket and threshold of the walk-in freezer is damaged and ice is building up inside. The rubber baseboard trim in the walk-in cooler is falling off of the wall. Equipment and components shall be maintained intact and in good repair.
0.0
48.
4-501.14; Core; The rinse basin of the 3 compartment sink has a slight buildup of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
3-501.16 (A)(2) and (B); Priority; The stack of smaller beef patties sitting in a metal half pan on ice measured around 57F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: The patties were in the pan for less than an hour and were cooked off during the inspection. The pan was sitting on top of a solid mass of ice instead of in an ice bath. Water was added to the ice to allow the pan to sink into the bath.
1.5
24.
3-501.19; Priority Foundation; Coleslaw that is held on time and was recently placed into the table after the lunch rush was not time stamped. The facility uses a dry erase board but the PIC said they forgot to write the new time after lunch. TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. CDI: Discard time was written.
0.0
28.
7-204.11 ; Priority; A spray bottle labeled as sanitizer hanging from the ladder turned the quaternary ammonium test strip white. The PIC said the bottle was filled from the dispenser but the other sanitizing solutions measured within the acceptable range. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Bottle was discarded. The bottle was possibly used for another chemical prior to the sanitizer. Do not reuse containers that held toxic materials as sanitizer bottles.
1.0
48.
4-501.14; Core; The rinse basin of the 3 compartment sink has a slight buildup of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; A couple of the shelves, the dunnage rack, and the floors in the walk-in cooler are slightly soiled with food residue/debris. The walk-in freezer has a large amount of ice building up around the door. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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 Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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 Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Michael Robinson (919)239-3334
*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.
*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.
Dust build-up was on fan grills in walk-in refrigerator. Mold growth was on soda nozzle mounts.
0.5
41.
Floor drain backed up and let wastewater flow onto floor when utensil wash sink was emptied. Sewer gas odor was in dry storage room, employee and customer restrooms, and utensil wash room.
1.5
44.
Dumpster did not have the required drain plug.
0.0
49.
Documentation of approved training - 2 point credit awarded.
2 pans of raw cut tomatoes were 54F. 1 pan of sliced cheese was 50F. These containers of food were being used at prep area.
2.0
36.
Ice bucket had areas of damage and pieces of missing plastic that create a difficult to clean surface and possible food contamination hazard. [Replace the bucket.].
0.5
40.
Mold growth was on walls,ceiling,and shelving inside walk-in refrigerator. Dust build-up was on fan grills inside walk-in refrigerator.
1.0
44.
Build-up of food oil spills were on ground beside food oil bin and dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Vanilla and chocolate soft serve mix in soft serve machine reservoir was 49-50F. Raw chicken breasts in walk-in refrigerator, closest to door, are 49F. CDI-Mix discarded. Raw chicken moved to 3 door refrigerator.
2.0
36.
Soft serve machine is not able to maintain potentially hazardous mix at 45F or colder. The walk-in refrigerator has an internal air temperature of 50F and is holding the food in it at 47F-49, this unit needs to be repaired/serviced.
0.5
41.
Sewer gas odors are coming into facility through the kitchen and restroom floor drains.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Refrigeration repair service was contacted during inspection and is in route. If walk-in refrigerator is not able to maintain potentially hazardous foods at 45F or colder within next 4 hours, foods must be moved into the 3 door refrigerator or walk-in freezer, or iced to maintain 45F/less until repairs are made. Inspector will return to verify function of soft serve machine and walk-in refrigerator, post inspection.
Handwash sink drain in restroom leaks water onto floor (Repair service is in facility and in process of repairing drains.).
0.0
45.
FRP wall panel is dettached beside office (Reattach panel to wall.)
0.0
46.
Non-working light bulbs above food prep sink and utensil wash sink are causing light intensity to be below the minimum requirement of 50 foot candles; Currently have 25-30fc at these work surfaces. Light intensity at fryer and grill surfaces do no meet min. requirement of 50fc; currently have 20-30fc at these surfaces (Try switching the existing 60watt bulbs with 100watt bulbs.).
0.5
47.
Clean aprons are stored in employee restroom. (Do not store clean aprons in restroom.)
0.0
49.
Documentation of approved training - 2 point credit awarded.
There was cheese that was being cold held at 52f. This food must be held cold at 45f or below. The food was placed on ice.
2.0
38.
Provide a Quat test kit with a color chart so that the strength of the sanitizer can be checked daily. There was no Quat sanitizer test strips on hand at the time of the inspection.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Air dry all dishes. Repair the leak at the three compartment sink. Clean the gaskets and replace all torn gaskets.
