4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Single service lids stored on the floor. Single service items shall be stored at least 6 inches above the floor.
0.0
49.
4-602.13; Core; Cleaning needed of sticker residue off shelves and deli case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11(B) and (C); Core; Chicken Wing Buffet Steam Table is not clean. Drain and effectively clean it more often.
0.5
55.
6-501.12; Core; Walk-in cooler floor is soiled with visible ring present in front of shelving. Floor needs cleaning near walls and walls need cleaning. Maintain physical facilities clean.
4-501.14; Core; Ware Washing Sink, right drainboard is heavily soiled. Daily cleaning with detergent is needed.
0.5
49.
4-601.11(B) and (C); Core; Wicker Basket and plastic items stored on the top of the half tile wall are not clean. Maintain items stored in the deli clean.
0.0
55.
6-501.12; Core; Half tile wall that divides the deli is soiled and needs cleaning. Maintain physical facilities clean.
6-301.12; Priority Foundation; Towel dispensers in the deli are not functioning. It appears battery replacement is needed. Assure towels are available at each handwashing sink. Towel dispensers were worked with upon request.
1.0
23.
3-501.18; Priority; Two open packages of bulk deli meat have expired and should have been discarded four & five days ago. Check dates on open meats daily and discard appropriately. Expired meats were discarded today.
5-205.11; Priority Foundation; Handwashing Sink has a container stored inside. Keep handwashing sink free of storage. Container was removed.
0.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Table that is being used to roll meat and prepare a meat tray is not clean with sticker residual and build-up. Remove adhesive. Use detergent / soapy water and thoroughly clean surfaces. After rinsing, apply sanitizer. Table cleaning was directed during inspection.
1.5
28.
7-201.11; Priority; Oven Cleaner is stored on the top of the half wall with oil and muffins. Store cleaners and hazardous chemicals in designated location. Oven cleaner was relocated.
0.0
55.
6-501.12; Core; Tile half wall in the prep kitchen is not clean. Remove sticker residual from wall and back of equipment. Extensive cleaning is needed. Maintain physical facilities 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
*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. *Handwashing Sink was observed to be DRY, indicating lack of use. Wash hands before resuming food handling if task has been interrupted and before putting on gloves to work with food.
Tighten faucet at prep sink. Be sure hood filters are put back in to ensure max. efficientcy of hood. Tighten faucet at handsink in women's restroom.
0.5
40.
Clean: inside fryers; minor build up in track of display case; minor build up on wrapper machine; detail clean faucet at 3 comp sink; shelf under rot. oven.
0.5
44.
Repair leak at back flow preventer on faucet at mop sink. Plug for dumpster.
0.0
45.
Repair floor by display case; make it smooth and easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Clean ends of rot. rods of carbon build up. Cleaning efforts noted; continue with cleaning efforts.
1.5
36.
Cutting boards have deep cuts; either flip boards over, plane the boards to get a new surface, or replace.
0.5
40.
Detail clean: fryer-top and inside; rotissaire oven; and baking oven.
0.5
45.
Repair floor by display case; make it smooth and easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Encourage employees to not touch food with bare hands; use gloves, utensils, wrap paper, etc. to prevent the spread of foodborne illnesses. Follow-Up: 03/28/2011
Hot water temp=126F; hot water must be maintained at 130F; adjust hot water heater.
1.5
25.
Provide thermometer for inside walkin cooler.
0.0
36.
Replace torn wrapper hot plate cover. Repair damaged formica on counters at entryways. Remove/replace worn utensils or utensils that are not used and oven mitts. Gasket on Alto sham is torn and needs replacing. Be sure hood filters fit close to allow maximum eff. of hood.
1.0
40.
Clean: Oven/surface rust on ramp to oven; Alto sham below rot. oven; axel and wheels in rot. oven; inside fryer.
0.5
44.
Lots of garbage around dumpster; clean and maintain.
0.5
45.
Repair chipped tile on halfwall above the prep sink. Repair/replace rusting vent cover above prep sink. Repair broken coving tile by chicken prep sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store foods according to chart provided in the walk in freezer. Precooked items should be stored above raw meats, even if they will be cooked again.
0.0
35.
Install a barrier as discussed between canwash and single service storage rack. Keep single service in original plastic sleeves/boxes as much as possible to protect from potential contamination.
0.5
36.
Replace torn wrapper hot plate cover. Repair damaged formica on counters at entryways. Repair the water leak in the halo heat. Remove/replace worn utensils, dry storage lid and oven mitts.
0.5
40.
Areas that require cleaning include: shelving below prep tables, insides of drawers and storage containers, outsides of storage containers.
0.5
43.
One handwash station was out of soap at the time of inspection. Keep all handwash sinks stocked with soap and towels for proper handwashing. Repair leak in the drain of handwash station.
2.0
45.
Repair glued on wall panels that are cracked. Caulk around the edges as needed. Repair chipped tile on halfwall above the prep sink. Repair/replace rusting vent cover above prep sink. All floors, walls and ceilings are required to have a smooth, nonporous and easily cleanable surface.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Buildup on cheese slicer between the blade and the bottom guard.
1.5
19.
Do not use and remove chemicals labeled "for household use only".
0.0
21.
Hot water was only 119F at time of inspection. Hot water must be maintained at 130F for chemical sanitization.
1.5
36.
Replace torn wrapper hot plate cover.
0.5
40.
Areas that require cleaning include: shelving below prep tables, frames of cutting board tables.
0.5
43.
One handwash station was out of soap at the time of inspection. Keep all handwash sinks stocked with soap and towels for proper handwashing.
1.0
45.
Repair glued on wall panels that are cracked. Caulk around the edges as needed. Repair chipped tile on halfwall above the prep sink. Repair/replace rusting vent cover above prep sink. All floors, walls and ceilings are required to have a smooth, nonporous and easily cleanable surface.
0.5
46.
Replace burned out bulb in the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Put up a barrier between the canwash and the rack used for single-service storage. Keep as much single service in original packaging as possible to keep protected.
0.5
36.
Repair formica on end counters. Replace torn meat wrapper cover. Recaulk around the sink of the men`s room at the wall.
0.5
40.
Clean insides of drawers and glass case deli meat cooler.
0.5
44.
Have mattress and box spring removed from dumpster area.
0.0
45.
Repair glued on wall panels that are cracked. Caulk around the edges as needed. All floors, walls and ceilings are required to have a smooth, nonporous and easily cleanable surface.
0.5
46.
Repair ceiling fan in the storage/canwash closet, it makes a terrible noise and shakes the lights, discouraging use of the lights.
0.5
49.
No documentation of approved training - no credit awarded.
Clean drawers used for utensil storage, large white storage containers. Make sure employees are washing hands before touching clean utensils.
1.5
16.
Do not re-use single service containers, provide a multi-use container for dry good storage. Keep coffee cups protected from contamination with plastic sleeve, cup dispencer, etc.
1.0
17.
Replace cracked lid to large white rolling containers (violation from previous inspection).
1.0
General Comments
Check temperatures of cooling items before placing in cold cases. Very clean restrooms!!
