2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Manager on duty stated she will be taking the exam this week. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
0.0
16.
4-602.11; Core; Observed tea urns stored as clean with a buildup of syrup residue . 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. Manager agreed to detail clean urns.
0.0
38.
6-501.111; Core; Observed dead cockroach at store entryway. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans observed stacked while still wet at the clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Management is continuing to work with employees to ensure containers are completely dry prior to stacking.
1.0
47.
4-501.11; Core; There is ice buildup on the coil of evaporator unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Submit work orders for the repair of the evaporator unit.
1.0
49.
4-602.13; Core; Observed a buildup of dried food residue on hot holding cabinet, reach in interiors and gaskets. Observed thick black residue inside spray nozzle hanging above 3 comp sink.
1.0
55.
6-501.12; Core; Cleaning needed on walls throughout in drive thru area to remove the accumulated food residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Employees are working on deep cleaning the facility.
0.0
55.
6-501.11; Core; Observed standing water on floors in drive thru area. Floors are not sloped to ensure water drips into the floor drain. Physical facilities shall be maintained in good repair.
4-903.11(A), (B) and (D); Core; Metal and plastic pans observed stacked while still wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Management is looking into obtaining more shelving to allow utensils to air dry prior to stacking.
1.0
47.
4-501.11; Core; 1)There is ice buildup on the coil of evaporator unit in the walk-in freezer. 2)Sprayer nozzle at the 3-compartment sink is continuing to dispense water even when not in-use. Equipment shall be maintained in a state of good repair and condition. Submit work orders for the repair of the evaporator unit and spray nozzle.
1.0
49.
4-602.13; Core; Cleaning has improved since the last routine inspection; however, interior and exteriors of a few equipment on the line are in need of cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New management recently took over this store and employees are in the process of deep cleaning facility.
0.5
55.
6-501.12; Core; Cleaning needed behind cooking equipment and on walls throughout establishment to remove the accumulated food residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Employees are working on deep cleaning the facility.
0.0
General Comments
*Submit a work order for the repair of the air curtain at the back door. Door is self-closing and self-latching and was closed throughout the inspection today. Ensure air curtain is repaired to deter pests from entering establishment when back door must be propped open for deliveries.
4-601.11 (A); Priority Foundation; Soiled food containers and utensils were found stored as clean in the warewashing area and on the make-line. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled containers were placed in the wash solution to be cleaned and sanitized during the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal pans observed stacked while still wet at the clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Management is continuing to work with employees to ensure containers are completely dry prior to stacking.
1.0
47.
4-501.11; Core; There is ice buildup on the coil of evaporator unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Chip away ice as it accumulates until unit can be repaired.
1.0
49.
4-602.13; Core; Cleaning needed in hot box that is not currently functioning- facility is waiting on parts until unit can be serviced. Dust has accumulated on the fan guards in the walk-in cooler. Microbial growth is forming on bottom shelving in the walk-in cooler. Interior of dry storage bins holding bags of rice, pasta, and cinnamon need cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.113; Core; Both overhead lids are still missing on the outside waste receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Facility has contacted waste management (GFL) since the last routine inspection. Contact property management to have the missing lids replaced.
0.5
General Comments
*Water boost modular filtration system is leaking water in the back storage area- there is a bucket to catch this drip until Pepsi can visit for repairs. *Remove the protective film on the bottom of the steam table where the packaged tortillas are stored to allow the surface to be easily cleaned.
4-501.114; Priority; Sanitizer in the 3-compartment sink observed below 200ppm active quat. when tested. A chemical sanitizer used in a sanitizing solution for manual operation shall have a concentration between 200-400ppm active quat. Sanitizer is not dispensing at the correct concentration- PIC stated that chemical technician visited recently but will call them today to have the dispenser looked at. VR- EHS will return on Friday 9/15/2023 to verify compliance of this item.
1.5
16.
4-601.11 (A); Priority Foundation; Several soiled food containers were found stored as clean. Dishes have not been washed today so the soiled dishes found must have been washed prior to today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled containers were placed in the wash solution to be cleaned and sanitized during the inspection.
0.0
16.
4-602.11; Core; Two soda nozzles observed with residue buildup on dispenser once nozzles were removed. Noted improvement since last inspection on the cleanliness of this machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Nozzles were immediately taken to the 3-compartment sink to be cleaned and sanitized during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans observed stacked while still wet at the clean dish rack. Dishes have not been washed today so wetstacking must have occurred prior to today. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Management is continuing to work with employees to ensure containers are completely dry prior to stacking.
1.0
47.
4-501.11; Core; There is a significant buildup of ice on the coil of evaporator unit in the walk-in freezer. Container is placed under the source to catch the water/ice as it accumulates and there is no visible contamination of food stored below. Equipment shall be maintained in a state of good repair and condition. Follow up on work order to ensure this unit is repaired.
1.0
53.
6-501.18; Core; Both urinal and toilet in the men's restroom are heavily soiled and require more frequent cleaning. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean bathroom fixtures more frequently.
0.0
54.
5-501.113; Core; Both lids are completely missing on the outside waste receptacle. On the last inspection, it was noted that only one lid was missing at this receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management or waste management to have the missing lids replaced.
0.5
56.
6-303.11; Core; One blown bulb in the walk-in cooler light fixture. At least 10 foot candles are required at a distance of 30 inches above the floor in walk-in refrigeration units. Replace blown light bulb in this area.
4-602.11; Core; A few soda nozzles observed with residue buildup. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Nozzles were immediately taken to the 3-compartment sink to be cleaned and sanitized during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans observed stacked while still wet at the clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. New employees have recently been hired and management is working with employees to ensure containers are completely dry prior to stacking.
0.5
47.
4-501.11; Core; Observed ice buildup on coil of evaporator unit in the walk-in freezer. Container is placed under the source to catch the water/ice as it accumulates. Ice machine at drive-thru drink dispenser has been broken for several months now. Equipment shall be maintained in a state of good repair and condition. Follow up on active work orders and ensure these units are repaired or replaced.
1.0
54.
5-501.113; Core; One lid completely missing on the outside waste receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management or waste management to have this receptacle replaced.
0.0
56.
6-305.11; Core; Employee coat hanging on dry storage shelving. Employee speaker found stored on knife holder above prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Ensure there is a designated area for employee items.
0.5
56.
6-303.11; Core; Both lights are not functional above the hood system. Manager stated that the lights went out last week. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Replace light bulbs and restore lighting in this area.
4-903.11(A), (B) and (D); Core; Several metal pans observed stacked while still wet at the clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure these items are completely dry before stacking together.
0.5
45.
4-903.11(A) and (C); Core; Shelving that holds single-service paper on the line observed with accumulation of crumbs and food residue. Single-service and single-use articles shall be stored in a clean, dry location. Clean shelving more frequently.
0.5
47.
4-501.11; Core; Observed significant ice buildup on coil of evaporator unit in the walk-in freezer. No visible contamination on boxes below. Ice machine at drive-thru drink dispenser has been broken for approximately 2 months now, according to PIC. Grill press near fryers is broken. Left rethermalizer is broken. Equipment shall be maintained in a state of good repair and condition. PIC states that there are active work orders for these units to be repaired; however, these units impact the daily function of facility. Follow up on active work orders and ensure these units are repaired. *Full points assessed.
1.0
54.
5-501.115; Core; Two bundles of light bulbs from the recent renovation and a few trash bags being stored behind the outside dumpster receptacle. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove these items from the enclosure.
0.0
56.
6-305.11; Core; Employee coat hanging on dry storage shelving. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Ensure there is a designated area for employee items where potential contamination of facility's items cannot occur.
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
3-305.12; Core; Ice is accumulating on boxes containing hermetically sealed packages of food under the condenser drip in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
2.0
47.
4-501.11; Core; Observed ice buildup on condenser coil in the walk-in freezer. Small freezer near fryers has been out of commission for approximately two weeks, according to employee. Equipment shall be maintained in a state of good repair and condition. PIC states that facility has had the walk-in freezer unit repaired about two weeks ago but could not provide documentation of this event. This walk-in freezer has been having issues since it was noted on the inspection conducted 06/11/2021, and every subsequent inspection since.
1.0
55.
6-501.12; Core; Cleaning needed under drink machine at the drive thru to remove the accumulated cups and lids. Cleaning is needed in the floor drain at the prep sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
56.
6-305.11; Core; Personal phone being stored on prep table near hot box. Personal phone and drink being stored on small freezer near fryers. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Do not store personal items on prep surfaces and equipment.
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
3-305.11; Core; Ice is accumulating on boxes containing hermetically sealed packages of food under the condenser drip in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination. Ensure that the container catching the dripping water is switched out once it becomes full.
1.0
47.
4-501.11; Core; Observed significant ice buildup on condenser coil in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Have a technician service this unit. PIC states that there is an active work order that was submitted for this unit to be repaired but could not produce a written document stating so. *Item noted on the last two inspection reports. Full points deducted.
1.0
49.
4-602.13; Core; Wire shelving in the walk-in cooler has old food residue present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to wire shelving in the walk-in cooler.
0.5
56.
6-403.11; Core; Employee bin being stored on shelving located directly above facility's food in the walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Store employee items on bottom shelving where they pose minimal risk to contamination.
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
3-305.11; Core; Opened boxes containing hermetically sealed packages of food are being stored under a condenser drip in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination. CDI- Food container placed above packaged foods to catch drip until unit can be repaired.
1.0
44.
4-903.11(A), (B) and (D); Core; Found several stacks of wet food containers in warewashing area. Clean equipment and utensils shall be stored in a self raining position that allows air drying. Air dry containers completely before stacking them together.
0.5
47.
4-501.11; Core; Observed ice buildup on condenser coil in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Have a technician service this unit. Food container placed above food product to catch drip until unit can be serviced. PIC states that facility has had this unit repaired since last inspection; however, the problem still persists. *Full points will be assessed on next inspection if violation still persists.
0.5
55.
6-501.11; Core; A few chipped tiles on cove base at entryway to freezer in walk-in cooler. Physical facilities shall be maintained in good repair. Repair/replace chipped tiles at this location.
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 *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
2-102.12 (A); Core; There was no certified food protection manager present during the time of the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
16.
4-601.11 (A); Priority Foundation; A stack of amber bins being stored above the 3-comp sink with dried, unclean residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items taken to the 3-comp sink to be properly washed, rinsed, and sanitized.
1.5
38.
6-501.112; Core; Two mouse traps have dead mice present in the back storage area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Remove these used traps from the premises. No live insects/rodents observed during inspection.
0.0
47.
4-501.11; Core; Observed ice buildup on condenser coil in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Have a technician service this unit. Boxes of food are not being stored under drip until unit is repaired.
0.5
49.
4-602.13; Core; Minor cleaning needed to remove crumbs/food debris in small freezer near fryers and on shelving above make-line. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
0.0
56.
6-303.11; Core; Several blown light bulbs in hood system above fryers/rethermalizer. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Restore lighting at this location. Shift leader states that lights went out a couple of days ago.
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 *Information sent to (tb5776@lvpartners.com/tb5776@luihnfood.com) regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
No recipient signature due to COVID-19 precautions. EHS will return to verify proper cold-holding temperatures in the walk-in cooler on Monday, June 14th. Follow-Up: 06/14/2021
There is a current work order for the walk-in cooler drip. Facility has a container under drip to catch water until unit is serviced and working properly. No PIC signature due to 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.
List of foods from the walk-in cooler that was voluntarily discarded due to 4 hours or more of temperature abuse.
fully cooked bacon pieces 4/ 2.5lb bags 2 cases of reaper ranch sauce 12/ 25.5oz pouches pre diced tomatoes 4/ 5lb 2 cases of avocado sauce 12/ 25.5oz pouches 2 cases of Spicy ranch 12/ 25.5 oz pouches creamy jalapeno sauce 12/ 25.5 oz pouches creamy sauce 12/ 25.5poz pouches 2 cases of sour cream 24/ 1.69 lb canisters 6 cases of pre fancy shredded three cheese blend 6/ 5lb bags 4 cases of cheddar cheese 6/5lb bags 2 cases shredded lettuce 6/5lb bags case of steak seasoned beef 6/5lb bag
Open bags of product: 2 bags of lettuce, 3 bags of cheese, approx. 12 squeeze bottles of sauces, container of pico and tomatoes
Note: Management called for approval to obtain a technician to repair the walk-in cooler. Upon leaving technician has yet to arrive, but a call was placed and estimate that the technician will come later in the day. Management has discarded all product and the walk-in cooler is empty, the walk-in freezer opens into the walk-in cooler and is now being used to cool down the walk-in cooler. The walk-in cooler is now providing an ambient air temp of 38F with this method. Management received food from partner stores and plans to continue operating.
***A verification visit will be conducted tomorrow to ensure that foods are safe to serve and that the walk-in cooler is properly working.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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. Inspection started with Ashley, Shift Leader.
*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 equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
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.
Need to ensure mop sink water is not under pressure as this can damage the vacuum breaker on the faucet (air gap was in place).
Hot water must be at least 130F at all times. Hot wate rwas checked during inspection and was 113F. Water was rechecked at the end of inspection and was 131F.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans on rack beside fryers.
0.5
36.
Laminated cabinets at drive thru section have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle. Relace dented and pitted pans.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Freezer has thawed and dripped on boxes and then refroze. Have unit checked to ensure it is working properly. Move foods so that drippage will not accumulate on boxes in freezer.
3.0
18.
TILT agreement is not being followed correctly for potato bites. There was no time label on the potato container as per agreement.
1.5
36.
Laminated cabinets at drive thru section have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle. Replace damaged gasket on make table refrigeror door.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Freezer has thawed and dripped on boxes and then refroze. Have unit checked to ensure it is working properly. Move foods so that drippage will not accumulate on boxes in freezer.
1.5
34.
Allow all utensils to air dry. Observed standing water in ladels. It is recommended that ladel be moved from current location to prevent water from pooling in ladels.
1.0
35.
Invert all single service bowls and trays to prevent contamnaton.
0.5
36.
Laminated cabinets at drive thru section have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle. Shelving in the dry storage area is starting to rust. Shelving above 3 compartment sink has peeling paint.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Hot water must be at least 130F. Hot water was 111F during inspection.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans beside fryers.
1.0
36.
Laminated cabinets at drive thru section have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle. Shelving in the dry storage area is starting to rust. Shelving above 3 compartment sink has peeling paint.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty pans stored with clean pans on air drying rack.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans beside fryers.
1.0
36.
Laminated cabinets at drive thru section have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle. Shelving in the dry storage area is starting to rust. Walk in cooler door is damaged at the bottom and needs to be repaired.
1.0
49.
No documentation of approved training - no credit awarded.
Clean and sanitize drink nozzles on drink nozzles. Observed mold build up on drink nozzles at customer drink station.
3.0
18.
TILT agreement for potatoes is not being followed properly. Time on potatoes during inspeciton was 12:00pm. Inspection was after 4:00pm.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans beside fryers.
1.0
36.
Replace damaged gaskets on make table doors. Laminated cabinets at drive thru section and on back side of front counter have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Clean and sanitize drink nozzles on drink nozzles. Observed mold build up on drink nozzles.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans beside fryers.
0.5
36.
Replace damaged gaskets on make table doors. Laminated cabinets at drive thru section and on back side of front counter have areas of damaged or missing laminate that exposes raw wood and creates a cleaning obstacle.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Single service food containers stored on rolling wire shelves are placed with food contact surfaces exposed and have contamination on surfaces . Single service food trays stored below prep line have food debris contamination on surfaces (Store these items either inverted, or in closed boxes, or in clean closed cabinets).
1.0
36.
Doors on refrigerators below prep lines are not properly adjusted, allowing them to catch on each other, preventing closure and tight seal (repeated violation); Corroded/rusted racks present in dry storage area. Laminated cabinets at drive thru section and on back side of front counter have areas of damaged, raw wood exposure, missing laminate, that create a cleaning obstacle (repeated violation).
1.0
43.
Toilet paper dispensor is damaged allow cover to hang open, in men`s restroom.
0.0
44.
Dumpster door open (Keep dumpster doors closed when not in immediate use).
0.0
46.
Lighting less than required 50fc at the prep sink, at both food prep lines, and at fryer surfaces (Replace the non-working bulbs).
1.0
49.
Documentation of approved training - 2 point credit awarded.
One bucket of sanitizer less than 50 ppm chlorine sanitizer. Test sanitizer regularly to ensure it meets requirements (50-100 ppm). CDI-Sanitizer bucket refilled with properly mixed sanitizer.
0.0
25.
Metal stem thermometers tested 20F and 26F in ice water. Calibrate thermometers regularly to ensure they are 32F in ice water (adjusted during inspection). Digital thermometer calibrated correctly. Thermometer in freezer next to fryer is broken.
0.5
35.
Store single-service containers inverted rather than sideways above prep line to prevent their food contact surface from being contaminated.
0.0
36.
Doors on refrigerators below prep lines are not properly adjusted, allowing them to catch on each other, preventing closure and tight seal (repeated violation); replace loose silicone caulking. Hip push button on drive thru window has torn cushion, posing a cleaning obstacle. Corroded/rusted racks present in dry storage area. Replace plugs on top of small shelving unit next to three compartment sink. Laminated cabinets at drive thru section and on back side of front counter have areas of damaged, raw wood exposure, missing laminate, that create a cleaning obstacle (repeated violation).
1.0
40.
Clean air drying racks - debris present.
0.0
46.
Work surfaces at prep sink, and prep line assembly station on fryer side do not meet minimum lighting requirement of at least 50 foot candles.
0.5
49.
No documentation of approved training - no credit awarded.
Multi-use food contact containers are stacked tightly within each other , prior to air drying , on shelves above utensil wash sink (this is a repeated violation). Multi-use thermo-insulated food containers are stored in walk-in freezer with food contact surfaces exposed, and directly below boxes of frozen meats (need to store these containers inverted and above/away from items that may drop debris or leak onto them).
1.0
36.
Doors on refrigerators below prep lines are not properly adjusted, allowing them to catch on each other, preventing closure and tight seal (repeated violation). Laminated cabinets at drive thru section have areas of damaged, raw wood exposure, missing laminate, that create a cleaning obstacle (repeated violation). Door hinge on hot hold cabinet is damaged allowing door to drop and preventing use of this hot hold cabinet space. Screws that hold ice maker cover in place are stripped and need to be replaced.
1.0
43.
Womens` restroom toilet tank refill mechanism is not functioning correctly, allowing water to run even when tank is full.
0.0
46.
Work surfaces at prep sink, 2 prep line assembly stations, utensil wash do not meet minimum lighting requirement of at least 50 foot candles (replace non-working, and low wattage bulbs as needed to meet requirement).
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The manager''s food safety course certificate is not valid for 2 point addition without a State Course Approval Certificate.
Slime mold present inside upper compartment of ice maker.
1.5
34.
Wet metal food containers (on wire shelves) and wet plastic food containers (in walk-in refrigerator) stacked tightly within each other prior to completion of air drying.
0.5
36.
Adjust doors so that they do not catch on each other , preventing tight seal, on 2 door refrigerators below prep lines. Cabinet at drive thru window has areas of damaged/missing laminate surface that creates a cleaning obstacle.
Gray plastic food containers were stacked within each other wet (in walk-in refrigerator). Do not stack multi-use food contact containers tightly within each other prior to completion of air drying.
1.5
General Comments
Replace all burned out overhead light bulbs in food prep and utensil wash areas. To earn 2 bonus points on inspection , food safety courses (other than ServSafe) must be approved by Dept. of Environmental Services. COntact person for instructions on course approval is Frances Breedlove at 919-856-7400.
Need to clean interior of cabinet under fountain drink machine to remove leaked soda . Laminated storage cabinets in food prep area have damaged door, peeling laminate surfaces that make proper cleaning difficult.
1.0
General Comments
Areas of floor grout are beginning to wear from between tiles in food prep areas.
THE MAKE TABLE REFRIGERATOR IS NOT COLD ENOUGH TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 145'F OR COLDER.
2.5
17.
FREEZER DRIPPING CONDENSATION CLEAN FRYER ADN THERMOMETER CABINETS, CLEAN CABINET BELOW FOUNTAIN MACHINE OUT FRONT. MAKE TABLE FROZE UP AND NOT WORKING PROPERLY.
NEED TO SERVICE THE REFRIGERATOR AT THE MAKE LINE. IT IS FROZEN UP INSIDE AND THE COILS ARE CLOGGED WITH DUST. FOOD INSIDE IS 50F AND MUST BE MAINTAINED AT 45F OR COLDER.
2.5
7.
LABEL ALL DRY GOODS CONTAINERS SUCH AS SUGAR, RICE, ETC. ALSO USE SCOOPS WITH A HANDLE IN DRY GOODS, NOT CUPS, ETC.
1.0
9.
PERSONAL DRINKS ARE OK IN THE KITCHEN, ONLY IF THERE IS A LID AND A STRAW ON THE CUP. ALSO, DO NOT SET THE DRINK ON OR ABOVE FOOD, AND NOT ON OR ABOVE FOOD PREPARATION SURFACE.
LABEL DRY GOOD STORAGE BINS TO DISTINGUISH FROM TRASH CANS OF SAME COLOR.
1.0
11.
MIX SANITIZER TO 50PPM CHLORINE AND USE TEST PAPERS TO TEST THE STRENGTH.UTENSILS MUST BE THOROUGHLY WASHED BEFORE ABLE TO BE SANITIZED CLEAN SODA NOZZLES KEEP SODA LINES OFF FLOOR.FILL SPRAY BOTTLES AND BUCKETS WITH 50PPM CHLORINE SANITIZER NO CHLORINE RESIDUAL TODAY.
2.5
15.
ALLOW ALL UTENSILS TO AIR DRY BEFORE STACKING TOGETHER.
1.5
17.
REPLACE REFRIG GASKETS CLEAN BOTTOM REFRIG SHELVES.REMOVE ICE BUILDUP IN FREEEZER AND REPAIR.CLEAN VENT AND HOOD AND REFRIG COILS ON MAKE TABLE.
1.0
23.
KEEP DUMPSTER DOORS CLOSED.
1.0
28.
CLEAN FLOOR DRAINS .
0.5
29.
ADDITIONAL LIGHTING NEEDED IN COOLER.CHANGE BULBS.
