4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
1.5
18.
3-401.11; Priority; The large whooper patties were only being cooked to a final cook temperature of 139F. The large patties were still read in the center. Hamburgers must be cooked to a final cook temperature of 155F. CDI.. The burger cooker final cook temperature was adjusted. The burgers were cooked to a final cook temperature of 160F before the end of the inspection.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were a few black trays stored near the ice cream machine stacked wet.
0.0
47.
4-501.11; Core; The gasket on the ice machine is torn. All equipment must be in good repair.
4-601.11 (A); Priority Foundation; There is an unclean build-up in the sink basin of the produce wash sink. Use detergent and scrub interior of sink basin after use. After cleaning and rinsing, apply sanitizer and allow to air-dry. Cleaning and sanitizing directed during today's inspection.
1.5
38.
6-501.111; Core; Dead roaches floating in the pooled water in the top of the refrigerator to the left of the ware washing sink. Remove water and pests. Better prevention of pests is needed in this area.
0.0
47.
4-501.11; Core; Onion Ring Freezer plexi-glass lid is broken. Custom replacement is needed.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler shelves and fans are not clean. Cup Cart at the front register is not clean. Tape Dispenser in the front area and plastic bins for honey mustard, mayonnaise, Ranch dressing, etc are not clean. Maintain these clean with regular cleaning.
0.5
55.
6-501.12; Core; Dust accumulated on the ceiling above the sandwich assembly area. Vent is distributing dust. Maintain the physical facilities clean.
0.0
General Comments
Replace squeeze bottles that can no longer be effectively cleaned.
4-501.11; Core; Walk-in Cooler Door Handle is rough, with a deteriorated surface. Replace the walk-in cooler door handle. Maintain equipment in an easy-to-clean condition. Rough surfaces hold bacteria and this may also pose a safety risk to employees grabbing the decomposing handle.
0.5
49.
4-601.11(B) and (C); Core; Remove laser film from equipment. Film is peeling, bubbling, not cleanable. . Walk-in Cooler Shelves are soiled, not clean. Remove unclean build-up and thoroughly clean walk-in cooler shelving. . Plastic Label/sticker holder mounted to the wall above the produce sink is not clean. Remove attachment for thorough cleaning. . Computer Monitor over the wrapped sandwiches is dusty and the vent in the ceiling above; eliminate dusty build-up. . . Onion Ring hot holding area has some grease build-up in lower portion and suspended above the stored food. Addition cleaning of the hot holding area is needed.
0.5
55.
6-501.114; Core; Raw Chicken Refrigerator remains in the back area of the kitchen although it is no longer in use. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove chicken refrigerator.
0.0
General Comments
Space should be available on shelving to store the ice bucket.
4-501.11; Core; Some of the shelves are starting to rust. Repair the heat strips around the door on the walk-in freezer. All equipment must be in good repair.
0.5
48.
4-501.19; Priority Foundation; Dishes were being washed in water with a temperature of 72F. The temperature of the wash solution in the three compartment sink must be maintained at a temperature no less than (110)F. CDI.. More hot water was added to the wash solution.
1.0
48.
4-501.14; Core; The sanitize side of the three compartment sink had lots of grease build up in the sink. Clean the sink throughout the day at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
49.
4-601.11(B) and (C); Core; Clean the frost from around the door on the walk-in freezer. Clean around the cooking equipment and deep fryers to remove the grease and oil. Equipment must be kept free of encrusted grease deposits and other accumulations.
0.5
55.
6-501.12; Core; Clean the floors and walls near the deep fryers and cooking equipment to remove the grease. Physical facilities must be cleaned as often as necessary to keep them clean.
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
2-501.11; Priority Foundation; The manager on duty did not have a written procedure to address the clean up of a vomiting and diarrheal event. CDI.. A copy of the procedure was given to the manager on duty.
0.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean but had wet and dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to the sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the sir drying process to take place. There were several dishes that were stacked wet.
0.5
55.
6-501.12; Core; Clean the floor around the cooking equipment and three compartment sink. Physical facilities must be cleaned as often as necessary to keep them clean.
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
*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. Follow-Up: 05/06/2019
*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.
Starting 1/1/2019 THE NC FOOD CODE requires all cold food be held at 41 degrees F or below. Please upgrade or maintain food temperature. Please plan accordingly.
Majority of Burger King employee health policy is correct but no 24/48 hour exclusions or restrictions are listed in policy. Depending on the symptoms and/or diagnosed illness, employees must be excluded or restricted from handling food for 24-48 hours after symptoms have stopped. Current Burger King policy states that employees may return to work after symptoms have ceased. Policy needs to be updated or supplemental documentation of exclusions and restrictions needs to be provided. Follow-Up: 09/13/2015
Observed an employee handling ready to eat foods(bread, cheese, tomatoes, lettuce) while making sandwiches on the make line. Employees must minimize bare hand contact with ready to eat foods. CDI - talked to managers about minimizing bare hand contact with ready to eat foods by using food service gloves. I am making a follow-up meeting on Wednesday, January 18, 2012 to have a discussion with managers and employees regarding proper glove use.
0.0
11.
Found the ice machine to have build-up on the inside. Found soda nozzles to have build-up on the inside. Found the onion slicer to be stored with food debris on the blades. Food contact surfaces must be kept clean and be properly sanitized. CDI - soda nozzles and onion slicer were cleaned during inspection. Will make a critical violation follow-up visit on Wednesday, January 18, 2012 to make sure the ice machine has been cleaned.
1.5
18.
Observed employee take a labeling discard sticker off a container of chicken fries and then place a new sticker on the pan. The chicken fries were not discarded. When employee placed new sticker on the container he placed it with a 1.5 hour discard time when the approval letter states that discard time is 1 hour. Employee also placed a new sticker on the sliced tomato without discarding the old tomatoes. TILT approval letters from the state must be followed according to their approved procedures.
1.5
36.
Fix leaking faucet at the 3 compartment sink. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 01/18/2012
Found a bag of raw hamburgers sitting on top of a box of croissants in the walk-in freezer. Foods must be stored according to final cook temperature. CDI - bag of hamburgers were moved away from the croissants.
0.0
11.
Found a small amount of build-up on the inside of the ice machine. Found a few pans stored with grease build-up on them. Food contact surfaces must be kept clean and must be properly sanitized. CDI - items were cleaned or moved to the dish area to be cleaned.
1.5
17.
Found air temperature in the front small reach in cooler to be 49 degrees F. Milk is being stored in this cooler. Potentially hazardous foods must be stored at 45 degrees F or below. CDI - milk was moved to another cooler.
0.0
18.
Do not have TILT approval letters from the State in the store. TILT approval letter must be in the restaurant at all times and approval procedures must be followed according to the letters. CDI - talked to the manager about getting approval letter for the store and posting them where they can be seen by employees. Manager had taken home to study and brought them back to the store during the inspection.
0.0
26.
Need to label the sugar and the grits storage containers.
0.0
34.
Found hot-hold trays with handles stored on the utensil shelf that were stacked tightly and they were still wet. Found ice buckets stored right side up where they could not properly air dry. Utensils must be stored in a manner to properly air-dry.
0.5
36.
Found the faucets at the 3 compartment sink to be leaking. Found the soda dispenser in the back room to be leaking. Found the front small reach in cooler to have ice build-up and it was not keep proper temperatures. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the cabinent under the bun steamer and the top of the ICEE machine. Non-food contact surfaces must be kept clean.
0.0
45.
Found the floor to need cleaning in the back storage area. Found floor tiles in the back storage area to be missing. Found the ceiling tile in the back storage area to be loose and have duct tape hanging from the tile. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Found lighting to be low at the dishwashing station and along the make line. Lighting was 40 fc at the dishwashing station and 26-38 at the sandwich make lines in the kitchen. Lighting must be at least 50 fc in food preparation and dishwashing areas.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Employees making sandwiches that handle ready to eat foods must wear gloves to minimize bare hand contact with ready to eat foods.
Found a small amount of build-up in the ice machine. Found build-up on the inside of the soda dispensers. Found a few utensils that were stored dirty. Food contact surfaces must be clean and be properly sanitized. CDI - items were cleaned during the inspection.
1.5
18.
Found sliced tomatoes and ham on the line at 10:15 am that had a discard time of 10:00 am. Food must be discarded when the discard time is reached. Must follow TILT procedures as they are approved by the state. CDI - sliced tomatoes and the ham were discarded.
0.0
45.
Found floors to need cleaning in the walk-in cooler and under the dry storage shelves in the back room. Found the ceiling to be damaged and leaking in the back storage area. Floors, walls, and the ceiling must be clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Black build-up found on the inside of the ice machine. Routinely clean the ice machine to help prevent build-up in those areas. Build-up inside of the filter holder for the coffee. Maybe, soak in a chlorine solution or invest in getting another one.
1.5
36.
Found some rusted racks for shelving at the bottom of the dry food storage area and the bottom of the single service storage area in the back of the facility. (Replace any worn or cracked multi-use container in the facility. Process to invest in new sturdier multi-use holding containers for hot foods.)
0.5
40.
Clean the dust accumulation on the racks in the single service storage area in the back of the facility. Clean the black build-up underneath the soda fountain area, on the right, for customer self-service.
0.0
49.
No documentation of approved training - no credit awarded.
black build-up found on the top and left side inside of the ice machine. clean ice machine as needed to help prevent build-up in those areas. found one container with food residue on the corner. (carried to utensil washing area).
1.5
35.
single service tray on the prep line was stored with the food contact portion being exposed. disposable cups were stacked with the plastic sleeve not protecting the cups.
0.5
36.
torn gasket on the walk-in cooler door. replace any multi-use container or tray that is either cracked or no longer easily cleanable.
0.5
40.
clean the gritty build-up underneath some of the prep tables on the line. routinely clean the top shelf below the cooling unit inside of the walk-in cooler.
0.0
46.
ventilation build-up found in the storage area. blown light bulb found in the storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
miscellaneous utensils stored in a container were dirty in a few areas as well as the container. nozzle for one of the tea urns had some build-up on the inside. shall be cleaned and sanitized
1.5
17.
tomatoes are now considered potentially hazardous and must be kept under temperature once sliced (45F or below)
0.0
26.
grits stored in a container was not labeled. dry foods shall be labeled once stored in a clean container
0.5
35.
single service trays were stored with the food contact portion being exposed. shall be inverted in order to prevent contamination of food contact part of the tray
0.5
36.
torn gaskets in a few cooler doors. replace caulking in the prep sink in the back. shall be in good repair.
0.5
40.
build-up inside of the fryers and some reach-in coolers.
0.5
45.
work order on repair cracked and loose wall panel at the bottom
0.0
49.
Documentation of approved training - 2 point credit awarded.
FOUND UNLABELED CONTAINERS OF SUGAR, FLOUR, ETC.--LABEL PROPERLY.
1.0
11.
FOUND DEBRIS BUILD-UP IN SEVERAL TEA URN SPIGOTS. THOROUGHLY CLEAN AND SANITIZE THESE SPIGOTS. (CORRECTED ON SITE)
2.5
15.
FOUND SEVERAL FOOD CONTAINERS STORED ON SOILED SHELVING AND IN A SOILED CONTAINER. CLEAN THIS SHELVING........FOUND SOME FOOD CONTAINERS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE CONTAINERS BEFORE STACKING.........BLACK STORAGE CONTAINERS IN WALK-IN FREEZER HAD FOOD CONTACT SIDES FACING UP--INVERT THEM WHILE IN STORAGE (ON CLEAN SHELVING).....
1.5
16.
FOUND SOME CARDBOARD FOOD BOXES WITH THEIR FOOD CONTACT SIDES UP. ALSO FOUND MANY UNPROTECTED PLASTIC AND PAPER CUPS. STORE FOOD BOXES AND CUPS INVERTED OR KEEP IN THEIR ORIGINAL PLASTIC SLEEVES OR BOXES. CUPS MAY ALSO BE STORED IN AN APPROVED DISPENSER WITH THEIR RIMS PROTECTED BY PLASTIC SLEEVES OR THE DISPENSER.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDES OF 3-COMPARTMENT SINK AND VEGETABLE PREPARATION DRAINBOARD--BREAD RACKS, INCLUDING BLUE MOBILE CARTS--INTERIORS OF CABINET AREA UNDER BUN STEAMER (ESPECIALLY AROUND PIPES, HOSES, CORDS)--UNDERSIDES OF SOME OF SOME FOOD PREPARATION TABLES AND SINKS, INCLUDING EDGES--SOME CONDIMENT HOLDERS--SHELVING UNDER THE CUSTOMER SERVICE DRINK STATION--SYRUP HOLDERS ON SHAKE MACHINE--BACK SIDES OF SOME EQUIPMENT (DRIPS NOTED)--AREAS AROUND HOT HOLDING UNITS--BACKSIDES OF SOME HANDLES ON EQUIPMENT--BOTTOM OF SOME BISCUIT PANS (BLACK CARBON BUILD-UP OBSERVED)........REPLACE THE DAMAGED DOOR GASKET ON ICE MACHINE..........REPAIR THE LEAKS ON FAUCET IN MOP SINK AREA AND PIPE UNDER VEGETABLE PREPSINK.........REPAIR THE FAUCETS ON HANDSINKS SO THEY DON`T DRIP (IF THEY ARE STRIPPED, THEY NEED TO BE FIXED OR REPLACED).........THE HOT WATER ON LEFT SINK ON 3-COMPARTMENT SINK WAS STRIPPED (COULDN`T TURN FAUCET ON--REPAIR PROPERLY.
1.0
28.
CLEAN THE SOILED FLOORING IN THE FOLLOWING AREAS: IN DRY STORAGE AREAS, ESPECIALLY IN CORNERS AND AROUND SHELVING LEGS AND EQUIPMENT--IN FRONT CUSTOMER SERVICE BEVERAGE AREA.......CLEAN THE SOILED WALL SURFACES BEHIND BACK SHAKE MACHINE.........REPLACE THE MISSING GROUTING BETWEEN TILES IN MOP SINK/CAN WASH..........REPLACE THE DAMAGED OR MISSING CAULKING BEHIND SINKS THROUGHOUT THE KITCHEN--ENSURE THE CAULK IS SMOOTH AND EASILY CLEANABLE.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (12) THE SANITIZING RINSE WATER IN THE 3RD COMPARTMENT OF THE 3-COMPARTMENT SINK WAS 54F. IT SHALL BE A MINIMUM OF 75F...........RECEIVED 2 POINTS FOR SERVSAFE.
HAMBURGER PATTIES WERE AT 130 AND 134 DEGREES F. KEEP POTENTIALLY HAZARDOUS FOODS (MEATS, MILK PRODUCTS) 45F OR LESS OR 140F OR ABOVE.
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: SHELVING WHERE UTENSILS AND PANS ARE AIR DRYING, UNDER MICROWAVE OVEN ABOVE MAIN SANDWICH PREP AREA, AREA BETWEEN CHICKEN HOT HOLDING UNITS, OUTSIDE BOTTOM (UNDER DOOR) AND SIDES OF ICE MACHINE, HINGES OF SOME REFRIGERATION UNITS, CONDIMENT PLASTIC STORAGE BINS, PLASTIC LID STORAGE BINS IN FRONT CUSTOMER AREA, UNDERSIDES OF DRAINBOARDS OF 3-COMPARTMENT SINK AND VEGETABLE PREP SINK, AND THE COUNTER BETWEEN ICE BINS IN FRONT CUSTOMER AREA........REPLACE RUSTY SHELVING WHERE UTENSILS ARE AIR DRIED......REPAIR LEAK ON UNIT FOR SODA DISPENSING IN BACK.
1.0
18.
THE HOT WATER AT THE 3-COMPARTMENT SINK WAS 123F. IT SHALL ALWAYS BE AT LEAST 130F.
2.5
28.
CLEAN THE FOLLOWING SOILED FLOOR AREAS: UNDER ICE MACHINE, FLOORING IN DRY FOOD STORAGE AREA--UNDER SHELVING AND AROUND LEGS OF EQUIPMENT AND AROUND LARGE EQUIPMENT AND IN CORNERS OF KITCHEN.
0.5
32.
FOUND HOSE AND COMPRESSOR FOR AIR CURTAIN ON THE FLOOR IN BACK STORAGE AREA. KEEP THESE ITEMS OFF THE FLOOR--THEY CAUSING A PROBLEM WITH CLEANING THE FLOOR PROPERLY.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (7) FOUND BAGS OF SUGAR WRAPPED IN PLASTIC. ONCE BAGS OR BOXES OF DRY FOODS ARE OPENED, STORE FOODS IN CONTAINERS WITH TIGHT-FITTING LIDS OR IN SEALABLE (ZIP-LOCK) BAGS........(9) FOUND PERSONAL DRINKS STORED NEAR FOOD UTENSIL....KEEP ALL PERSONAL DRINKS BELOW AND AWAY FROM FOOD, FOOD PREPARATION AREAS, AND FOOD EQUIPMENT........(16) FOUND A FEW LONG STACKS OF PAPER CUPS BEING STORED STICKING OUT IN THE FRONT CASHIER AREA. DO NOT OVERSTACK THESE CUPS TO AVOID HAVING TO TOUCH THE OUTSIDE RIMS OF THE CUPS WITH BARE HANDS--OR YOU MAY KEEP THESE CUPS COVERED AS MUCH AS POSSIBLE IN THEIR ORIGINAL PLASTIC SLEEVES........(21) REPLACE DAMAGED OR CRACKED CAULKING ON HANDWASHING SINKS--ENSURE THAT IT IS SMOOTH AND EASILY CLEANABLE........2 PTS FOR SERVSAFE.
SAUSAGE AND EGGS BEING STORED IN TRUE REFRIGERATOR WHICH IS OPERATING AT 60F. HAVE UNIT REPAIRED TO OPERATE 45F OR BELOW BEFORE IT IS USED.
2.5
17.
REPAIR SLIDE-TOP LID TO PATTIE FREEZER TO CLOSE PROPERLY. REMOVE LID TO ICE BIN AT DRIVE-THRU AND CLEAN THOROUGHLY. CLEAN UP TRACES OF WHERE FLIES HAVE PITCHED ON WIRES, CORDS, WALL CORNERS, ETC.
1.0
29.
SEVERAL LIGHTS IN DINING AND PREP AREAS NOT WORKING PROPERLY.
FOLLOW APPROVED PROCEDURES FOR USING TIME IN LIEU OF TEMPERATURE FOR STORAGE OF PHF (POTENTIALLY HAZARDOUS FOODS). OBSERVED GRILL-FIRED ONIONS WITH ONLY A DISPOSAL TIME LABEL. GRILLED CHICKEN FOR SALADS COOLING ON BREAD RACKS @ 108*F. [VIOLATION OF RULE.2609(H)(I)]
2.5
11.
SEVERAL TAN HOT HOLDING CONTAINERS DIRTY ON DRYING RACK. CLEAN OUTSIDE AND HANDLES AS WELL AS INSIDE FOOD CONTAINER.
2.5
15.
TONGS ON SANDWICH PREP LINE BEING STORED IN DIRTY BROWN CONTAINER WITH GRILLED ONION PIECES INSIDE. THIS WILL BE ACCEPTABLE ONLY IF CONTAINER AND TONGS ARE REPLACED EVERY TWO HOURS.
1.5
General Comments
ICE SCOOP HOLDER FOR ICE MACHINE NEEDS TO BE MOVED UP AS HIGH AS POSSIBLE DUE TO BEING SO CLOSE TO DIRTY DISHES ON 3 COMP. SINK.
