4-602.11; Core; Soda nozzles at the drive thru had some residue accumulation present. .Equipment such as beverage dispensing nozzles shall be cleaned frequently enough to prevent soil or mold accumulation...Increase soda nozzle cleaning frequency.
0.0
16.
4-601.11 (A); Priority Foundation; Quite a few utensils (scoops and tongs) were observed with food debris present. A few plastic containers observed with dried on grease accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- utensils and equipment sent back to dish area to be cleaned.
1.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled wire and solid metal shelves (along makeline, walk-in cooler, prep areas, above 3-compartment sinks), equipment/table legs, exteriors of dry food storage containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core; [Repeat] Ice was accumulated under evaporator in walk-in freezer....Physical facilities shall be kept in good repair...Remove accumulated ice, and repair leaking freezer evaporator.
3-403.11; Priority - Ground beef in commercially sealed bags was reheated to 95-126F in many parts after emptying into pan...Commercially processed TCS* foods shall be reheated to at least 135F throughout entire product BEFORE hot holding...CDI by rapidly cooling ground beef. NOTE: After removing TCS* foods in sealed bags from hot water, check temperatures in various parts of bag, moving product around in bag to ensure all parts have reached 135F or above. Return sealed bags to hot water if food has not reached 135F or above throughout product. After emptying product into pans, check temperatures of foods again to ensure all parts are 135F or above.
1.5
45.
4-903.11(A) and (C); Core - A few front stacks of disposable beverage cups were in dispensers and sticking above top of dispenser (unprotected sides). A few disposable cardboard containers were stored with unprotected food contact surfaces...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or invert clean unprotected disposable containers.
0.0
47.
4-501.11; Core - Some wire shelves were rusty or peeling. Some plexiglass doors on hot holding areas were cracked...Food service equipment shall be kept in good repair...Replace damaged shelves and doors with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - A few food containers were cracked, and condiment holders by drive through were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled/greasy...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning of 3-comp sink compartments.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, equipment/table legs, back sides/undersides of equipment door handles, refrigerator vent slats, lid tops on dry food storage containers, drainboard undersides, refrigerator door frames/hinges, dining area beverage dispensing counter drain tray and metal cabinets underneath under dining area soda dispensing machine. Old stickers were on some food containers exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove stickers from food containers exteriors.
0.5
55.
6-501.11; Core - Ice chunks had dropped onto product/floor in walk-in freezer (from evaporator leaks?). Some small holes were in walls, and grout was missing between some floor tiles. Both men's and women's metal toilet/urinal partitions were rusty and peeling/damaged. Outside water spigot was dripping...Physical facilities shall be kept in good repair...Remove accumulated/dripping ice, and repair leaking freezer evaporator. Seal wall holes, replace grout, and repair leaking water spigot. Sand down and repaint damaged bathroom partitions or replace partitions.
0.5
55.
6-501.12; Core - Observed soiled kitchen walls, floor corners, pipes under sinks...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing sample clean up procedures.
0.0
16.
4-602.11; Core - At drive through, soda dispensing nozzles had some build-up on them...Equipment such as beverage dispensing nozzles shall be cleaned frequently enough to prevent soil or mold accumulation...Increase soda nozzle cleaning frequency.
0.0
43.
3-304.12; Core - Handles of some food dispensing utensils were touching food they were stored in...During pauses in food preparation or dispensing, food prep and dispensing utensils shall be stored on dry, clean surface (and utensils shall be washed, rinsed and sanitized every 4 hours if they are used with TCS* foods) OR in food with handles extending out of food OR in hot water at 135F or above...Store food dispensing utensils as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Several clean food containers were stacked while wet...Clean food containers/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and completely air dry them before stacking.
0.5
45.
4-903.11(A) and (C); Core - Some stacks of disposable beverage cups were in dispensers and sticking above top of dispenser (and were unprotected). At least one disposable container in storage was uncovered and with food contact sides up. Some clean disposable food containers had food splash on them...Single service disposable food/beverage containers shall be stored to protect them from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or invert clean containers. Discard soiled food containers, and store them where they cannot be splashed by food.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
47.
4-502.11(A) and (C); Core - A few dispensing tongs had cracked vinyl handles...Food service utensils shall be kept in good repair...Discard damaged items or remove vinyl from handles.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, equipment/table legs, lid tops on dry food storage containers, drainboard undersides, reach-in refrigerator interiors, counter top (including drain tray areas) and metal cabinets under dining area soda dispensing machine. Some old stickers were on some food containers exteriors...Equipment nonfood contact surfaces shall be kept clean. Interior top and bottom of reach-in freezer had ice and food debris...Increase cleaning frequency of equipment above. Remove stickers from food containers.
0.5
55.
6-501.11; Core - Ice was accumulated under evaporator in walk-in freezer (water leaks?). Some small holes were in walls...Physical facilities shall be kept in good repair...Remove accumulated ice, and repair leaking freezer evaporator. Seal wall holes.
0.5
55.
6-501.12; Core - Observed soiled/dusty conduits/cords (above center food prep unit), some flooring under equipment, vent hood filters and ceiling vent grates...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by immediately using product or properly refrigerating.
1.5
38.
6-501.111; Core - Some live flies were in back storage/kitchen area...The premises shall be maintained free of insects using methods approved for food service establishments...Rid premises of flies.
0.0
40.
2-402.11; Core - Observed a few food workers without approved hair restraints...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...CDI by donning required hair restraints.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable beverage cups were in dispensers and sticking above top of dispenser (and were unprotected). Some clean disposable food containers had food splash on them...Single service disposable food/beverage containers shall be stored to protect them from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Discard soiled food containers, and store them where they cannot be splashed by food.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, equipment/table legs, cooking/reheating equipment exteriors, lid tops on dry food storage containers, counter top (including drain tray areas) and metal cabinets under dining area soda dispensing machine. Some old stickers were on shelves by drive through area...Equipment nonfood contact surfaces shall be kept clean. Interior top and bottom of reach-in freezer had ice and food debris...Increase cleaning frequency of equipment above. Remove ice/food debris from freezer insides.
0.5
54.
5-501.111; Core - Trash dumpster had leachate on the ground underneath it (evidence of cracked/damaged bottom)...Trash/recycling receptacles shall be kept in good repair...Replace the damaged dumpster.
0.5
54.
5-501.115; Core - Some clothing/bedding (?) was on ground by dumpster...Refuse/recycling storage areas shall be clean and maintained free of unnecessary items...Remove these items from dumpster area.
0.0
55.
6-501.11; Core - Ice was accumulated under evaporator in walk-in freezer (water leaks?). When water was completely turned off at mop sink/can wash faucet knobs (and splitter black levers were open), water continued to flow through hose due to faucet leak. Back kitchen handsink basin drained very slowly...Physical facilities shall be kept in good repair...Repair leaking freezer evaporator and mop sink faucet, and unclog slow draining sink.
0.5
55.
6-501.12; Core - Observed soiled floors under equipment and in corners, floor drains, some walls and pipes behind/under sinks...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time temperature control for safety foods
7-102.11; Priority Foundation - A clear liquid was stored in bottle marked for glass cleaning (which should be a blue liquid)...Containers of chemicals taken from bulk supplies shall be identified with common name of material inside...CDI by discarding bottle.
0.0
40.
2-303.11; Core - Observed at least one food worker wearing a watch and bracelet on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands.
0.0
43.
3-304.12; Core - A few food dispensing utensils had handles touching food...In use or dispensing utensils shall be stored on clean dry surface or in food with handle extending out of food...Store utensils with handle up and extending out of food.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable beverage cups were in dispensers and sticking above top of dispenser (and were unprotected)...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.5
47.
4-502.11(A) and (C); Core - Some food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-603.16; Core - At 3-compartment sink, observed a worker wash utensils in wash solution in one sink and then place utensils directly in sanitizer without rinsing them off first...After washing utensils, a separate water rinse shall be used before sanitizing...CDI by having worker rinse utensils after washing and before sanitizing.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, doors/door frames of hot holding cabinets, equipment/table legs, exterior front refrigerator vent grates, sink drainboard undersides, interior bottoms of fryers, condiment holders, counter top and metal cabinets under dining area soda dispensing machine...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.115; Core - Some rubber gloves, trash and cardboard box were on ground by dumpster...Trash/recycling dumpster enclosures shall be kept clean...Remove trash and other items from ground and properly dispose of them.
0.0
55.
6-501.11; Core - Ice was accumulated under evaporator in walk-in freezer (water leaks?). When water was completely turned off at mop sink/can wash faucet knobs (and splitter black levers were open), water continued to flow through hose due to faucet leak. Both bathrooms had rusty/damaged metal partitions. Small holes were in women's bathroom wall. Several ceiling light fixtures were not working at time of inspection, resulting in very dim back kitchen areas (due to electricity turned off to them?)..Physical facilities shall be kept in good repair...Repair leaking freezer evaporator and mop sink faucet. Sand and repaint rusty partitions, and ensure ceiling light fixtures are functioning. NOTE: When workers are not actively working on the replacement of ceiling light fixtures, the rest of light fixtures should always be functional during operation of restaurant.
0.5
55.
6-501.12; Core - Observed soiled floors around bases of equipment/legs and corners, walls and pipes behind/under sinks, ceiling panels and light shields, bathroom ceiling vent grates, and some vent hood filters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
4-601.11(B) and (C); Core; The shelves above the 3 comp sink have a light buildup of sticky residue. Some of the shelves holding the boxes of syrup on the line and some in the dry storage area have light residue buildup. The drain pipe in the walk-in freezer has ice buildup. 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, debris, and/or grease. Vast improvement seen in overall cleaning.
0.0
55.
6-501.12; Core; The ceiling tiles throughout the facility have water damage. The floor underneath the rethermalizer and reach-in freezer are soiled with standing water/residue. Physical facilities shall be maintained clean. Improvement seen.
4-601.11 (A); Priority Foundation; Some of the metal containers and rice scoop stored as clean had light food debris in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were recently cleaned after lunch (still stored on the drainboard) and were sent back to be cleaned and sanitized.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans were stored as clean but were still wet in-between. Cleaned utensils and equipment shall be stored in a clean, dry location and in a position that allows air drying. Allow dishes to air dry before stacking them. Improvement seen.
0.5
55.
6-501.12; Core; The ceiling tiles throughout the facility have water damage. A section of wall near the bag-in-box has splash on the wall and debris on the floor. Physical facilities shall be maintained clean.
4-602.11; Core; A soda nozzle at the self-serve beverage machine had residue accumulating on the surface. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these nozzles more frequently.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelving holding clean utensils has a slight buildup of residue. Metal pans were stored as clean but were still wet in-between. Cleaned utensils and equipment shall be stored in a clean, dry location and in a position that allows air drying. Wipe this shelving down to prevent residue buildup and allow dishes to air dry before stacking them.
1.0
49.
4-601.11(B) and (C); Core; The hot-hold cabinet and tall-reach-in freezer are accumulating food debris in the gaskets and crevices. Shelves in the dry storage area are building up residue. 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.
0.5
52.
5-403.12; Core; The drive-thru/parking lot is collecting a large amount of rainwater. The PIC says that the drainage along the side of the lane isn't functioning properly and that a call has been made to fix the issue. Rainwater shall be drained from point of discharge to disposal according to LAW.
0.0
55.
6-501.11; Core; The ceiling has a drip above one side of the steam table. The women's restroom has a toilet with a damaged tank cover. Physical facilities shall be maintained in good repair. Repair these items.
0.5
55.
6-501.12; Core; The ceiling tiles throughout the facility have water damage. Physical facilities shall be maintained 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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
5-205.11; Priority Foundation; A bus tub of ice being used for the drive-thru beverages was stored on the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Bus tub was moved to another location (for handwashing sink availability as well as protection of the ice).
1.0
16.
4-601.11 (A); Priority Foundation; Multiple metal containers were stored and stacked together as clean but had sticker residue and light food residue inside/on the outside of them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Containers were sent back through ware wash.
1.5
39.
3-305.11; Core; An uncovered bus tub of ice being used for the drive-thru beverages was stored on the handwashing sink. Food shall be protected from contamination by storing the food: in a clean, dry location and where it is not exposed to splash, dust, or other contamination. CDI: Bus tub was moved to another location.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelving holding clean utensils has a slight buildup of residue. Metal pans were stored as clean but were still wet in-between. Cleaned utensils and equipment shall be stored in a clean, dry location and in a position that allows air drying. Wipe this shelving down to prevent residue buildup and allow dishes to air dry before stacking them.
0.5
49.
4-601.11(B) and (C); Core; The hot-hold cabinet and tall-reach-in freezer are accumulating a light amount of food debris in the gaskets and crevices. Shelving in the walk-in cooler and the dry storage area are building up residue. A bus tub under thawing avocado is soiled with black residue in the walk-in cooler. 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. Improvement seen in hot-hold cabinet and reach-in freezer.
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 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
44.
4-903.11(A), (B) and (D); Core; The shelving holding clean utensils has a slight buildup of residue. One stack of metal pans was still wet in-between. Cleaned utensils and equipment shall be stored in a clean, dry location and in a position that allows air drying. Wipe this shelving down to prevent residue buildup and allow dishes to air dry before stacking them.
0.5
47.
4-202.11; Priority Foundation; Some of the plastic containers have cracks in the sides. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI: Objects were voluntarily discarded by PIC and an order was already in place for new containers.
0.0
49.
4-601.11(B) and (C); Core; The hot-hold cabinet and tall-reach-in freezer are accumulating food debris in the gaskets and crevices. Shelving in the walk-in cooler and the dry storage area are building up residue. 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.
1.0
55.
6-501.12; Core; Ceiling tiles above the hot line and near the prep area are slightly soiled with residue. The floor underneath the dry storage with the bag-in-box is building up debris. Physical facilities shall 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 Report e-mailed to PIC: rs005568@tacobell.com 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. Inspection conducted by D.Farkas.
*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. *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. 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.
*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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
NOTE: Employee illness reporting policy did not include reporting future exposures to foodborne pathogens such as exposure to household members diagnosed with reportable illnesses...Form 1-B given to PIC to use with employees.
Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage. Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Observed good handwashing practice today as one of employees washed hands after using restroom, and again upon entering kitchen before dealing with foodservice items. Faucet vacuum breaker installed on can wash hose with Y splitter and open hose side in valve-closed position, and valve-open position on chemical dispensing equipment. Fruitista machine is cleaned biannually by service technician, as read in Taco Bell manual.
Found one of the soda dispensers to have build-up on the inside where the nozzles go. Found the ice machine to have build-up on the inside. Found one sanitizer bucket to be low in concentration. Chlorine sanitizer being used must have a concentration of 50-200 ppm. Food contact surfaces must be kept clean and be properl sanitized. Will make a critical violation follow up visit on Thursday, May 31, 2012 to make sure the ice machine has been cleaned.
1.5
17.
Found diced tomatoes out of temperature in the make line cooler. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - food was removed from the cooler. Manager is going to keep an eye on the cooler.
0.0
18.
Manager does not know where the TILT approval letter is provided by NC DENR. A copy of this must be kept in the store at all times. CDI - asked the manager to get a copy of the approval letter to keep in the store.
0.0
35.
Found single-service lids stored in a dirty holder in the dining room. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Need to repair the leaking cooling unit in the reach in cooler.
0.0
40.
Need to clean the following soiled surfaces: exterior of the steamer where there is build-up; exterior of the heat strips where there is glue residue; hot-hold unit handles; thermometer inside the reach in cooler; single-service lid holder in the dining room; dry storage shelves; and the underside of the shelves along the make line. Non-food contact surfaces must be kept clean.
0.5
45.
Need to clean ceiling vents throughout the facility. Need to clean the floors under the soda machine in the dining area and in the corners of the drive-thru area. The corner in the drive-thru area has an opening that needs to be sealed up. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
46.
Found lighting to be low at the prep sink (28-42 fc) and as low as 41 fc at the steam table. Lighting in all food prep and dishwashing areas must be at least 50 fc. More fixtures have been added since the previous inspection. Be sure to replace burned out bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 05/31/2012
Found soda dispensers to have build-up on the inside where the nozzles go. Found some scoops with build-up on the inside. Found the tea maker sprayhead to not come off for cleaning. There is a label on the maker that the sprayhead must come off to clean and sanitize. Food contact surfaces must be kept clean and be properly sanitized.
1.5
18.
Found the potato cubes to be labeled with a discard time of 2:10 pm at 2:45 pm. Food on TILT must be discarded at the discard time. Manager does not know where the TILT approval letter is provided by NC DENR. A copy of this must be kept in the store at all times. CDI - asked the manager to get an approval letter to keep in the store. Potato cubes were discarded. Employee placed a sticker on the new batch with the current time on the sticker(2:50 pm). Manager states that approval is for the discard time. TILT procedures must be followed according to the state approval letter. New sticker with discard time was placed on the pan of potato cakes.
1.5
35.
Found cups stored in dirty holders in the drive-thru. Found 2 boxes of napkins stored on the floor. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Be sure tea maker sprayhead is repaired so it can come off for cleaning.
0.0
45.
Need to clean the floors under the shelves in the drive-thru area. Floor tiles in these areas need repair work. This may help keep the floors cleaner. Found ceiling vents throughout the facility to need cleaning. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
46.
Found lighting at the prep sink to be 15-31 fc. Found lighting at the dishsink to be 30-58 fc. Found lighting along the make line to be between 32-92 fc. Lighting in food prep areas and dishwashing areas must be at least 50 fc. Lighting must be increased by brighter bulbs or more light fixtures in these areas.
1.0
47.
Found a jacket stored on a rear shelf touching drink holders. Be sure that personal items are stored separate from food service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found build-up on one of the soda nozzles. Found 2 buckets of sanitizer to be too low in concentration (not reading on the test strip). Chlorine sanitizer being used must have a concentration of 50-200 ppm. Food contac surfaces must be kept clean and be properly sanitized. CDI - sanitizer was dumped and remade. Soda nozzle was cleaned.
1.5
33.
Found scoop handle for the cinnamon scoop to be touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found a stack of pans stacked on its side that were still wet on the inside. Be sure utensils are properly air-dried prior to stacking tightly.
0.0
35.
Found cups stored in dirty holders in the drive-thru and at the front cash registers. Found paper towels stored below chemicals in the outside storage area. Be sure to keep this outside storage area clean if storing single-service items in the shed. Single-service items must be stored in a manner to avoid contamination.
0.5
40.
Clean the following soiled surfaces: underside of prep sink drainboards, sink well, and table legs; cup holders; shelves in the dry storage area; steamer; tops of equipment and tops of shelves throughout the facility; and peel the shipping plastic off the top of the slushie machine. Non-food contact surfaces must be kept clean.
0.5
45.
Clean floors in the storage shed, in the corners at the drive-thru, and in the dining room under the soda machine. Found ceiling above the dish area to be damaged. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
46.
Found lighting at the prep sink to be 15-31 fc. Found lighting at the dishsink to be 30-46 fc. Found lighting along the make line to be between 31-84 fc. Lighting in food prep areas and dishwashing areas must be at least 50 fc. Found there to be no working light in the rear storage unit. Must provide at least 10 fc of shielded light here since storing single-service articles in this storage shed. Found the caulk on the hood to be coming loose.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found a small amount of build-up in the soda nozzles in the dining area and on the juice soda nozzle at drive-thru. Food contact surfaces must be clean and be properly sanitized. CDI - items were cleaned during the inspection.
0.0
35.
Found plastic beverage lids stored in soiled holders above the drive-thru soda dispenser. Clean these holders. The outside back storage unit is being used to store single-service items. This unit needs to be kept clean in order to store single-service items. Either clean the inside of the shed or move single-service items inside the restaurant. Keep this storage unit locked to prevent unauthorized entry.
0.5
36.
Found the cooling unit in the small reach in cooler under the make line cooler to have a small leak. No food was being stored under the leaking unit. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Clean the following soiled surfaces: inside of the steamer; underside of shelving along the make line; chip case gasket; powerstrip at the drive-thru window; drive-thru drink lid holder; and the floor under the soda machine in the dining area. Non-food contact surfaces must be kept clean.
0.5
45.
Need to clean the floors in the storage shed.
0.0
46.
Found lighting at the prep sink to be 18-35 fc. Found lighting at the dishsink to be 30-45 fc. Found lighting along the make line to be between 26-89 fc. Lighting in food prep areas and dishwashing areas must be at least 50 fc. Found there to be no lighting in the rear storage unit. Must provide at least 10 fc of lighting here since storing single-service articles in this storage shed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Outside shed needs proper lighting and needs to be kept clean in order to be used for storage of food service items.
Found an employee beverage with a lid sitting on a food prep table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved without being asked.
0.0
23.
Observed sauce cooling in the walk-in cooler with a tight fitting lid. Food must be cooled in small portions, in shallow pans, and loosely covered or uncovered.
0.0
35.
Found plastic beverage lids stored in soiled holders above the drive-thru soda dispenser. Clean these holders. In outside back storage unit, elevate single-service items 6 to 12 inches above the floor using approved shelving (several boxes were found on floor)...Keep this storage unit locked to prevent unauthorized entry.
0.5
36.
Remove the ice hanging from condenser pipes of walk-in freezer. Properly repair condensation leaks from walk-in freezer cooling unit. In the dining area self-service counter, repair the doors on bottom cabinets so that plastic does not have to be inserted between doors and frame to keep doors closed. Replace any rusty shelving in dry storage or the dish area with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the metal storage holders for single-service lids above the drink machine. Clean the shelves in the dry storage area. Non-food contact surfaces must be kept clean.
0.0
46.
The lighting over back single compartment sink and adjacent preparation area was 11 to 26 ft-candles. The lighting over some dishwashing, cooking and main preparation areas was 16 to 42 ft-candles. Provide at least 50 ft-candles of shielded light over all food preparation, cooking and dishwashing areas. (Replace burned out light bulbs throughout the facility).
0.5
47.
In outside storage unit, found many items on floor. Elevate all items 6 to 12 inches above the floor using approved shelving. Remove from this unit all items are not used in the restaurant to free up additional storage space.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Be sure food boxes in the walk-in freezer are not stored under leaking drainpipes to avoid food contamination(was not today but was mentioned during last inspection).
Found condensation dripping on several boxes of food in walk-in cooler and found ice accumulated on box in walk-in freezer. Do not store food boxes under leaking condenser lines in walk-in units to prevent contamination of food. Until leaks can be fixed, put pans or containers under the leaking pipes.
1.5
11.
Found a large amount of mold build-up in upper part of ice machines above beverage dispensing units by drive-through and in front customer beverage service area. Thoroughly clean and sanitize these machines according to manufacturer`s instructions. (This item was not corrected during inspection. A follow-up visit will be made to evaluate completion)
1.5
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking them...Found water accumulated in bottom of container which contained miscellaneous small items such as tops, etc. Remove the water from this container.
0.5
35.
Found many plastic beverage lids and paper food wraps stored in soiled holders. Clean these holders...In outside back storage unit, elevate disposable cups 6 to 12 inches above the floor using approved shelving (several boxes were found on floor)...Keep this storage unit locked to prevent unauthorized entry.
0.5
36.
Remove the ice hanging from condenser pipes of walk-in freezer. Properly repair condensation leaks...Condensation is also dripping from condenser lines in walk-in cooler. Properly repair this leak...Remove the accumulation of condensation from bottom of main food preparation line reach-in refrigerator and properly repair any condensation leaks in this unit...In the dining area self-service counter, repair the doors on bottom cabinets so that plastic does not have to be inserted between doors and frame to keep doors closed...Replace the rusty shelving in dry storage with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked and damaged food containers and lids and replace as necessary...Found large accumulation of ice on condenser in refrigerator under main prep area. Properly defrost this condenser...Replace the torn/damaged door gasket on the right heating cabinet.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food/beverage preparation counters and tables, sink drainboards and some equipment door handles--undersides/splash areas of main food preparation line--refrigerator door gaskets--condenser coils on middle refrigeration unit (very dusty)--wire condiment baskets by drive-thru area--undersides of soda dispensing nozzles in front customer area (build-up and mold seen in these areas)--interior top parts of trash cabinets in customer dining area--interior of formica cabinets and metal areas under counter of customer self-service beverage area (where metal container is inserted)--dry storage wire shelving--
0.5
43.
Clean the soiled undersides of urinal, toilet base, and floor corners near toilet in men`s bathroom...Clean the soiled walls under soap dispensers in both men`s and women`s bathrooms...Clean the soiled toilet stall door sides and edges in women`s bathroom...Clean the soiled undersides/exteriors of kitchen and bathroom paper towel dispensers...Replace the pitted and corroded faucet in men`s bathroom.
1.0
45.
Clean the soiled floor areas in walk-in freezer and under customer beverage service counter (especially in corners)...Remove the accumulation of ice from back wall in walk-in freezer.
0.5
46.
Replace the peeling light bulbs above hot holding areas. Replace with similar teflon or plastic coated bulbs...Replace the missing protective shielded for light bulb in walk-in freezer...The lighting in walk-in cooler was 4 to 7.9 ft-candles and in walk-in freezer, it was less than 1 ft-candle. Provide at least 10 ft-candles of shielded light in these units...The lighting over back single compartment sink and adjacent preparation area was 8 to 24 ft-candles. The lighting over some dishwashing, cooking and main preparation areas was 16 to 42 ft-candles. Provide at least 50 ft-candles of shielded light over all food preparation, cooking and dishwashing areas. (Replace burned out light bulbs throughout the facility)...Replace the missing grates, guards or filters over ceiling vents near back door entrance.
0.5
47.
In outside storage unit, found many items on floor. Elevate all items 6 to 12 inches above the floor using approved shelving. Remove from this unit all items are not used in the restaurant to free up additional storage space.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
A follow-up visit will be made on Wednesday, July 21, 2010, to evaluate completion of item #11 on this report. Follow-Up: 07/21/2010
When cooling red sauce or other hot foods, cool rapidly in ice-water bath up to level of food in container. Remember that food must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
0.0
26.
Label containers of rice and cinnamon with the contents of containers.
0.0
35.
Keep outside back storage unit locked to prevent unauthorized entry of unit (since some single service food/beverage containers are stored in this unit).
0.0
36.
Replace the damaged or missing caulk in corners of metal shelving...Remove the ice hanging from pipes in walk-in freezer. Repair condensation leaks as necessary...Below main food preparation line, ensure refrigerator doors shut properly. Also, in the dining area self-service counter, repair the doors on bottom cabinets so that plastic does not have to be inserted between doors and frame to keep doors closed...Replace the cracked thermometer used to check temperatures of food...Replace the rusty shelving in dry storage and utensil air drying area with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the damaged trash cans in both bathrooms.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food/beverage preparation counters and tables, sink drainboards and some equipment door handles--doors and cabinet interiors on end of food preparation line--cracks in food preparation line--undersides of refrigerator/cabinet doors and door gaskets--interior top parts of trash cabinets in customer dining area--metal areas under counter of customer self-service beverage area--some dry storage wire shelving--undersides of paper towel and soap dispensers in kitchen and in bathrooms.
0.5
43.
The faucet in men`s bathroom is getting corroded. In the future, it will need to be replaced.
0.0
45.
Clean the soiled floor areas in walk-in freezer and under customer beverage service counter (especially in corners)...Remove the accumulation of ice from back wall in walk-in freezer.
0.5
46.
Replace the missing protective shield for light bulb in walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Replace the damaged or missing caulk in corners of metal shelving and in ventilation hood...Remove the ice hanging from pipes in walk-in freezer. Repair condensation leaks as necessary...Below main food preparation line, ensure refrigerator doors shut properly.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food/beverage preparation counters and tables, a few sink drainboards and some equipment door handles--exteriors of rice containers, including their lids--condiment basket holders and other condiment holders--interior top parts of trash cabinets in customer dining area--metal areas under counter of customer self-service beverage area...Remove the condensation accumulation under cold holding area of center food preparation line (inside area where compressors and electrical components are located).
0.5
43.
The "cold" water at the kitchen handwashing sink is not always cold. Once when washing hands, the "cold" water was very hot, which made it difficult to wash hands adequately. Ensure there is cold running water at this sink at all times (along with the hot running water)...Clean the soiiled underside of urinal and interior of toilet bowl in men`s bathroom.
1.0
45.
Secure the loose floor drain grate in the main food preparation area.
0.0
46.
Replace the peeling light bulb above hot holding area in center island food preparation line. Replace with similar shatter-proof bulb...Effectively shield the unprotected light bulb in walk-in freezer...The light switch for light in walk-in freezer is not working properly (light doesn`t stay on as it should when switch is turned on). Repair this switch so that it works properly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Remember - after contaminating hands in any way (even after handling maintenance items such as brooms, etc.), hands must be washed.
0.0
36.
Replace the damaged or missing caulk in corners of metal shelving...Found a large accumulation of ice hanging from pipes in walk-in freezer. Remove this ice. Repair condensation leaks as necessary.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food/beverage preparation counters and tables, sink drainboards and some equipment door handles--exteriors of sinks and sink legs--undersides of steam table and other cold food preparation areas--inside cabinets where compressors and other electrical components are located.
0.5
42.
Spray rinse arm at 3-compartment sink extends below spill rim. Shorten or tighten the arm so that it does not extend below spill rim when it is hanging freely.
0.0
44.
Remove the accumulation of leaves from ground around dumpsters.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Excellent handwashing habits observed by all workers! Great job!
0.0
21.
The hot water at 3-compartment sink reached 119F and then went back down to 110F. The hot water at this sink shall be 130F at all times during operation of establishment (check faucets on this sink to ensure hot water is coming out properly)...(Hot water at vegetable preparation sink reach 123F and then went down to 117F)
1.5
26.
Found open bag of sugar and unlabeled containers of dry food items. Once packages, bags or boxes of dry foods are opened, store these foods in labeled containers with tight-fitting lids.
0.0
35.
Found several unprotected stacks of cups by cash register area. Store these cups in approved dispensers or keep them in their plastic sleeves up to rims of top cups on stacks...In outside paper/plastic storage shed, found boxes of cups on floor. Elevate these cups above the floor 6 to 12 inches using approved shelving. (Recommend locking this storage shed during restaurant operation to prevent unauthorized entry)
0.5
36.
Replace the torn refrigerator door gasket.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food/beverage preparation counters and tables, sink drainboards and equipment door handles--undersides of steam table and other cold food preparation areas--inside cabinets where compressors and other electrical components are located, including doors-- around metal food paper wrap holders--some condiment holders (especially at customer beverage service counter)--condenser fan grates in walk-in cooler....Remove the excess plastic from sides of equipment (in fryer line).
0.5
44.
Remove the excess grease from ground around grease barrels in dumpster enclosure. Consider putting down kitty litter in this area to absorb grease. Then sweep up kitty litter and dispose of properly.
0.0
45.
Clean the soiled flooring in corner areas near wall under customer self-service beverage counter...Replace the missing or damaged grout in base tile coving in walk-in cooler...Remove the excess ice build-up from walls in walk-in freezer.
0.0
46.
Found several burned out ceiling light bulbs in kitchen areas, above customer beverage service counter and in bathrooms. Replace these bulbs...In kitchen, provide shielded lighting of at least 50 ft-candles for all food preparation and dishwashing areas. In customer beverage service area and in bathrooms, provide at least 10 ft-candles of light.
0.5
47.
In outside shed, found boxes and other maintenance stored directly on floor. Elevate these items above the floor 6 to 12 inches to facilitate floor cleaning...Remove from this shed all items not used in the operation of restaurant.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Consider sending a few Spanish-speaking employees (managers or other workers) to the Spanish ServSafe that will take place in Raleigh on Sept. 17-19, 2008. Information left with restaurant manager.
CLEAN THE INSIDE OF THE ICE SHOOT DISPENSERS ON THE DRINK STATION IN THE LOBBY TO REMOVE THE PINK ALGE THAT WAS INSIDE OF THE ICE DISPENSERS (COS).
2.5
17.
THE STORAGE SHELVES USED FOR AIR DRYING ARE PEELING. CLEAN ALL THE STORAGE SHELVES. CLEAN ALL THE STORAGE CABINETS. CLEAN ALL GASKETS AND REPLACE ANY TORN GASKETS.
1.0
28.
CLEAN THE FLOOR IN THE KITCHEN AREA. CLEAN THE FLOOR NEAR ALL THE SINKS AND THE FOOD PREP AREAS.
0.5
General Comments
NO POINTS TAKEN OFF, BUT IF NOT CORRECTED COULD RESULT IN POINTS TAKEN OFF IN A FUTURE INSPECTION. GC. KEEP THE STORAGE OFF THE FLOOR IN THE STORAGE SHED OUTSIDE. GC. CLEAN THE DUMPSTER AREA AND KEEP THE DOORS CLOSED. GC.
ONCE THE SANITIZER BUCKET HAS BUILD UP IN THE BUCKET CHANGE OUT THE SANITIZER BUCKETS. THE BUCKETS MUST BE CHANGED OUT BECAUSE ONCE THE BUCKETS HAVE A BUILD UP OF FOOD AND DEBRIS IN THE SANITIZER BUCKET THE STRENGTH OF THE SANITIZER BECOMES WEAK.
2.5
16.
KEEP THE SINGLE SERVICE ITMES INVERTED WITH THE FOOD CONTACT PORTION FACING DOWN TO PREVENT ANY TYPE OF CONTAMINATION.
1.0
17.
REPAIR THE LEAK AT THE PREP SINK NEAR THE WALK IN COOLER. REMOVE THE MOLD AT THE THREE COMPARTMENT SINK AND RECAULK THE SINK. CLEAN OUT THE CUP HOLDER AND THE LID HOLDS TO REMOVE THE BUILD UP OF DEBRIS.
1.0
General Comments
GC. CLEAN THE FLOORS AND THE WALLS NEAR THE SINKS AND THE FOOD PREP AREAS.
