4-601.11 (A); Priority Foundation; While no cleaning issues were observed in spray nozzles that have been referenced in past inspections, macaroni container being stored as clean had minor residue buildup. Food contact surfaces shall be kept clean to sight and touch. CDI- Equipment was taken to 3 compartment sink to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed eggs holding at 50F in ice bath and cheese at 43F in ice bath. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were taken back to closed refrigeration to cool and ice/water was added to ice bath for cheese so that it could be fully submerged.
1.5
33.
3-501.15; Priority Foundation; Chicken wraps were found cooling in low boy cooler in tightly closed containers that were stacked on top of each other. Potentially hazardous food shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Chicken was taken back to the walk-in to be cooled per company policy.
0.0
49.
4-601.11(B) and (C); Core; Observed dust buildup on shelving in areas of kitchen. Reach-in freezer interior bottom needs to be cleaned as well. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-601.11 (A); Priority Foundation; Observed black residue inside spray nozzles hanging above vegetable prep sink. Observed filmy black residue inside vegetable prep sink basin corners and walls. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
3.0
21.
3-501.16(A)(1) ; Priority; Observed one cup of macaroni and breakfast wrap stored inside line drawer holding below 135F. TCS foods shall be held at 135F or greater. Items discarded. Manager will discontinue use of this unit until it is repaired.
0.0
28.
7-102.11; Priority Foundation; Observed unlabeled blue spray stored at dish machine. 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- item labeled.
0.0
49.
4-602.13; Core; Observed black residue and sticky debris on gaskets in salad prep area and drive thru reach in storing bottled drinks. Observed thick layer of dust above hot holding unit storing nuggets and strips. Observed a buildup on handles and doors of reach in equipment. Observed dust buildup inside ceiling vents in drive thru . Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
2-301.14; Priority;Observed a few team members exit the backdoor and re-enter the kitchen to handle food equipment or prepare food without first washing hands. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.Manager provided training and request hand wash-team member washed hands.
2.0
16.
4-601.11 (A); Priority Foundation;Observed a buildup of debris inside two spray nozzles hanging above food prep sinks. Observed dried food debris on scoops and lexan pans stored as clean on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-207.11; Priority; Observed eye drops stored above hot holding station. Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food , equipment, utensils, linens, and single service articles or single use articles- item removed.
0.0
33.
3-501.15; Priority Foundation;Observed shredded chicken, cut tomatoes, cut lettuce prepared today cooling inside tightly covered containers.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
55.
6-501.11; Core; Observed dish machine not in working order. Physical facilities shall be maintained in good repair. Facility is waiting for repair- using 3 comp sink for dish washing. Maintenance ordered a part for the machine.
4-602.11; Core; Observed black residue inside drive thru ice bin and lid. Observed light debris inside large ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed black residue inside two spray nozzles above vegetable prep sinks. Observed a build up of grease and food debris on pans stored clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- all items washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed cheddar,colby,cut tomatoes items holding on the line above 41F.TCS foods shall be held at 41F or below- items placed on ice bath. After monitoring, items were not declining in temperature and placed in walk in. EHS will return to verify unit temperatures.
1.5
33.
3-501.15; Priority Foundation; Observed pans of grilled chicken cooling inside deep containers tightly covered. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling.
0.0
47.
4-501.11; Core; Observed unit holding above 50F on the line. TCS foods shall be held at 41F or below. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Manager called maintenance for repairs.
0.0
49.
4-602.13; Core; Observed a buildup of flours/dust on fan and wiring hanging above prep table. Observed sticky door handles on reach in equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Observed a build up of soil on walls under 3 comp sink. Observed soiled floors in small backroom area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Observed that nozzles on one of the soda machines had residue buildup. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil. CDI - PIC removed the nozzles for cleaning and sanitizing.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several pans found stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI - pans properly assembled on a drying rack.
1.0
47.
4-501.11; Core; Observed ice accumulation on the ceiling, shelving and floor in the walk-in freezer. Equipment shall be maintained in a state of good repair. Remove the ice.
0.0
49.
4-601.11(B) and (C); Core; Observed that doors and shelving in the reach-in cooler (chicken breading station) have accumulation of residue. Also doors of big reach-in freezers need cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
*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. No PIC signature due COVID-19 precautions.
*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.
Verification required to check if the facility has quat test strips. PIC will send a picture of quat test strips to EHS, if not, verification will be held on December 16th.
*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.
This inspection was performed by Margaret A. Gunter for James Smith.
*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, 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
*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.
Excessive moisture seems to be present that may be causing walk-in freezer & upright freezer to accumulate ice, walls & exterior of walk-in cooler to mold, etc.
One container of shredded cheese in reach in at 49 degrees F (remaining cold-holding foods in this cooler and throughout establishment at proper temperatures). Ensure that this product is not left out for extended periods of time during food prep. If it is required on a regular basis, place on cold holding prep line. CDI by moving to walk in cooler to re-cool.
0.0
23.
Chicken on salads in closed to-go containers in front reach in cooler observed at 50 degrees F during cooling window. Ensure that cooked chicken has fully cooled to 45 degrees F or below prior to closing containers and placing in reach in coolers. Reach in coolers are designed only to hold foods at temperature, not to rapidly cool. Rules require that establishment use effective cooling methods throughout cooling process. Closed clamshells and storage in reach in cooler both can impede rapid cooling.
1.0
34.
Frost pans and ice packs stored on floor in walk in freezer. Do not store utensils and equipment on the floor. When correcting, ensure that all items in kitchen, walk ins and storage areas are stored at least 12 inches above the floor/6 inches if easily movable. Clean food containers observed to have dry flour handprints on exteriors. Ensure that employees handle clean wares with clean hands to prevent contamination. Rewashed.
0.5
36.
FRP on one corner of water heater shelf separating - re-anchor and seal.
0.0
40.
Walk in cooler shelving, mechanical portions of food prep equipment not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in walk in cooler and along cove base/under equipment. Maintain floors clean. Re-anchor threshold to back room between cooler and freezer. Maintain floors in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sealed and open buckets of pickles stored on floor, including one stored immediately next to trash can. Protect foods from contamination - do not store foods on the floor. Provide additional dunnage racks or shelving as necessary.
1.5
17.
Shake mix in dispenser observed at 50 degrees F. Voluntarily discarded. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. This product is potentially hazardous after opening. Unopened case in same dispenser removed to walk in cooler to re-cool prior to opening.
2.0
34.
Pans stored on shelf under prep table where subject to splash and drippage, with evidence that this has occurred. Pans removed to re-wash, rinse, sanitize. Recommend storing these pans pushed back on shelf so that they are not subject to drips from prep table. Frost pans and ice packs stored on floor in walk in freezer. Do not store utensils and equipment on the floor. When correcting, ensure that all items in kitchen, walk ins and storage areas are stored at least 12 inches above the floor/6 inches if easily movable.
0.5
36.
Several reach in cooler gaskets observed to be torn - replace. Shake mix dispenser observed to not hold foods at proper temperature. Adjust or repair to hold mix at 45 degrees F or below.
0.5
40.
Walk in cooler shelving, interiors of cabinets on front line not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean in walk in cooler and along cove base/under equipment. Maintain floors clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Label spray bottles of vegetable oil to prevent accidental re-use of spray bottles for non-food substances. No violation observed. Follow-up visit to be performed on 5/27 to verify correction of shake mix cooler and proper storage of foods. Follow-Up: 05/27/2011
Clean and sanitize wedger. Observed dried debris on blades of wedger.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Chicken in hot hold unit was 107F. Sausage and eggs used for burrtios was 116F-120F. Chicken minis were 117F in hot hold unit. Foods that were out of temperature control were thrown away.
4.0
17.
Keep all potentially hazardous cold foods 45F or below. Cheese in ice bath was 61F.
2.0
33.
Do not store tongs on handles of cooking equipment.
0.5
35.
Invert all single servce bowls and trays to prevent contamination.
0.5
36.
Replace damaged gaskets on chicken cooler, 2 door Hobart chicken cooler, and milk cooler in drive thru area. Buffalo chopper bowl is pitted and needs to be replaced. Gaskets were in estbalishment but needed to be put on the refrigeration units.
0.0
40.
Clean all shelving in walk in cooler. Observed dried debris on shelving in walk in cooler. Clean all refrigeration units including all decks, doors, gaskets, and shelves. Observed dried debris in gaskets and on decks of refrigeration units.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all potentially hazardous hot foods 135F or above. Chicken nuggets were 124F-149F. Sausage used for burrtios was 116F-120F.
2.0
21.
Hot water must be at least 130F. Hot water was 121F during inspection.
1.5
36.
Replace damaged gaskets on chicken cooler, 2 door Hobart chicken cooler, and milk cooler in drive thru area. Buffalo chopper bowl is pitted and needs to be replaced.
0.5
44.
Clean area around dumpster areas.
0.0
49.
No documentation of approved training - no credit awarded.
Allow all storage containers to air dry. Observed wet stacked, white, storage containers under prep tables.
0.5
36.
Replace damaged gaskets on chicken cooler, 2 door Hobart chicken cooler, and milk cooler in drive thru area. Buffalo chopper bowl is pitted and needs to be replaced.
1.0
44.
Keep dumpster lids and doors closed when not in use.
1.0
45.
Clean walls as needed especially behind 3 compartment sink and buffalo chopper.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Tomato slicer has large amounts of black grease on the handle and on the cutting board. When the slicer is lifted or moved, black grease comes off the slicer and onto food handler hands. Clean and sanitize tomato slicer and if grease must be used, it is highly recommended that a small amount be used.
1.5
21.
Hot water must be 130F. Hot water was 105F during inspection.
1.5
36.
Replace damaged gaskets on chicken cooler, 2 door Hobart chicken cooler, and milk cooler in drive thru area. Buffalo chopper bowl is pitted and should be replaced.
1.0
44.
Keep dumpster door closed when not in use. Clean area around cardboard dumpster. Large amounts of boxes, debris and trash were around the dumpster.
1.0
47.
Do not store jackets or purses on shelving with food or food contact surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
All food handler drinks must be stored below food and food contact surface. Observed several drinks throughout kitchen improperly stored.
1.5
10.
Do not store raw potentially hazardous foods over ready to eat items. Observed containers of liquid eggs stored over ready to eat items in "boards" cooler.
1.5
36.
Replace damaged gaskets on chicken cooler, 2 door Hobart "Boards" cooler, 2 door Hobart freezer, and milk cooler in drive thru area.
1.0
38.
Provide test strips to determine sanitizer strength.
0.5
40.
Clean all shelving, sides and tops of equipment, and all refrigeration units.
0.5
44.
Keep dumpster door closed when not in use.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer must be at least 50ppm(bleach). Throughly clean and sanitize juicer, cuber, tomato slicer, and wedger. Ensure that all adhesive from stickers is removed during the washing process.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Chicken used for burritos was 120F-125F.
2.0
21.
Hot water must be at least 130F. Hot water was 115F during inspection.
1.5
33.
DO not store scoop handles in ice.
0.5
36.
Replace damaged gaskets on chicken cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remove black slime mold from upper interior compartments of ice maker (remove ice prior to cleaning).
2.5
17.
Outside surfaces of 3 thermo containers are cracked/damaged; need to be replaced. Clean the surfaces of lower wire shelves in walk-in refrigerator. Remove build-up of food debris/oils from latches and tracks of hot hold drawers (where sausage patties are held).
1.0
28.
Clean the walls behind metal grids at juicer station and at utensil wash sink.
0.5
General Comments
Need to remove dust/oil build-up from fume hood vents grills. Follow-up visit to verify correction of item #11. Follow-Up: 03/13/2008
Cooked chicken noodle soup held at 116F, in soup urn that was not turned on. 4 blocks of sliced cheese held at 50-62F in improperly prepared ice bath. ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE.
2.5
11.
Multi-use food containers and utensils were stored with food debris/food oils on surfaces (after wash/rinse/sanitize steps). Spray bottle labelled "sanitizer" contained chlorine solution that tested at over 200ppm chlorine, needed to be 50-100ppm.
2.5
15.
Multi-use food containers were stacked within each other prior to air drying.
1.5
16.
Single service food containers were stored with food contact surfaces exposed. Rims of food containers had food debris/ food oils on rims, because they were stored on shelf that was not clean. Cup lids and napkins were stored in dispensors that had drink spills,dust,debris on surfaces.
1.0
17.
Need to replace damaged door gaskets on 2 door freezer, milk refrigerator. Need to replace broken interior door panel on walk in freezer. Need to replace torn metal face plate on hot drawer unit. To clean milkshake wand mounts more often throughout day to prevent build-up of food debris on its surfaces. Inside walk in refrigerator: Remove food debris and mold growth from wire shelving, remove mold growth from vent grills, remove mildew from walls/ceiliings.
2.0
28.
Remove build-up of food debris from wall behind 2 compartment prep sink.
0.5
General Comments
Hot water at 3-compartment sink must be able to maintain at least 130F. Remove food debris from soap dispensor surfaces.
Provide thermometer in glass door sandwich display refrigerator. Replace damaged thermometer in under counter salad refrigerator.
1.5
15.
Multi-use food contact containers were stacked within each other prior to air-drying. Salad spinner was tightly covered prior to air drying.
1.5
16.
Protect single service containers from contamination by covering or storing with food contact surface face down. Single service containers had food debris/splash on surfaces.
1.0
17.
Need to remove food debris/oil build-up from food service equipment: Fryer cabinets, equipment casters, crevices between equipment, hot hold drawer tracks.Need to remove mold growth from surfaces of walls,ceiling, refrigerant lines, shelving in walk-in refrigerator.Replace broken gaskets on ice maker door, Hobart refrigerator.Replace damaged lid on lemonade dispensor.
2.0
23.
Door of dumpster was left open after use. Dumpster doors must be closed when not in immediate use.
1.0
28.
Need to clean floor drains throughout food prep area. Floor needs cleaning behind ice maker to remove debris. Numerous areas of floor throughout food prep rooms have worn/missing grout and low lying surfaces that trap food debris/oils and pool water,making proper cleaning difficult.
1.0
General Comments
Need to increase light intensity to at least 50 foot candles over griddle surface.Replace spatula that has heavily burned/damaged handle.
MAKE SURE THE SANITIZER IS PROPERLY MIXED. IF SPRAY BOTTLE IS LABLED SANITIZER, MAKE SURE THERE IS SANITIZER IN IT. THOROUGHLY CLEAN TRAYS AND PANS MANY ITEMS WERE GREASY ALSO CLEAN CUTTING BOARD.
2.5
13.
REPLACE THE COLD CONTAINERS THAT IS USED TO HOLD THE CHICKEN COLD. MANY CONTAINERS ARE CRACKED AND ARE NOT EASILY CLEANABLE.
1.5
15.
AIR DRY UTENSILS BELOW STACKING THEM TOGETHER. ALSO CLEAN THE UTENSIL STORAGE CONTAINERS. PROTECT ITEMS FROM SPLASH OR FALLING PARTICLES.
HOT WATER IN KITCHEN NEED TO MAINTAIN AT 130'F OR HOTTER. HAND SINK ARE REQUIRED TO HAVE ONLY WARM WATER. YOU CAN INSTALL A MIXING VALVE OR HAVE A SEPERATE HOT WATER HEATER OR HAVE 130'F WATER IN REST ROOM.
THE CHICKEN IN THE COLD PANS IS 52F AND MUST BE HELD COLD AT 45F. ALSO THE CHICKEN STRIPS IN THE WARMING CABINET ARE 120F AND MUST BE HELD HOT AT 140F OR HOTTER.
2.5
13.
REPLACE THE DAMAGED COLD PANS.
1.5
15.
CLEAN THE UTENSIL STORAGE CONTAINERS.
1.5
17.
REPAIR THE WALK-IN DOOR WHERE DAMAGED. THOROUGHLY CLEAN REFRIGERATORS. REPLACE TORN GASKETS.
EMPLOYEES HANDLING AND PREPARING FOOD ARE REQUIRED TO WEAR HAIR RESTRAINTS.
1.0
11.
REMOVE ALL DAY DOTS,STICKERS AND GLUE FROM PANS AND OTHER UTENSILS.CLEAN ALL PAN AND UTENSILS EXTERIORS AND HANDLES.
2.5
15.
AIR DRY DISHES PRIOR TO STACKING.CLEAN ALL CONTAINERS USED TO STORE UTENSILS.
1.5
16.
DO NOT STORE CUP LIDS OR OTHER SINGLE UE ARTICLES UNDER HANDWASHING SINK.STORE AWAY FROM HANDSINKS AND AREAS OF SPLASH.SINGLE SERVICE ARTICLES IN THE BACK MUST REMAIN COVERED PREFERABLY IN ORIGINAL INTACT SLEEVES.
1.0
17.
REPLACE ALL TORN REFRIG GASKETS,CLEAN MOLD FROM EXISTING GASKETS.CLEAN BOTTOM OF REFRIG AND FREEZERS.CLEAN DOOR HANDLES.REPLACE RUSTY SHELVES .COOLERS IN OUTSIDE STORAGE ROOM ARE BEING STORED WITH FOOD PARTICLES REMAINING.CLEAN ALL ITEMS INTENDED FOR THE HOT HOLDING OF FOODS.CLEAN SPLASH SURFACE AND INTERIOR SPACES OF LEMONADE DISPENSER.
1.0
18.
HOT WATER AT DISHWASHING SINK AT 120F, PROVIDE AT 130F OR HOTTER.
2.5
23.
DUMPSTER NEEDS CLEANING OR REPLACING.PROVIDE PLUG.
1.0
28.
CLEAN WALLS AND CEILINGS,PARTICULARLY AROUND VENTILATION.REMOVE MOLD,SWEEP AROUND TAKE OUT WINDOW UNDER TABLES
