4-601.11 (A); Priority Foundation; Observed multiple pans, knives, and bowls that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to be washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to a colder unit and the unit was turned down.
1.5
23.
3-501.18; Priority; Observed multiple items throughout facility that did not have a date of when it was prepared.- A food shall be discarded if it is in a container or package that does not bear a date or day.- CDI, items that did not have a date were voluntarily discarded or labeled with proper date.
1.5
41.
3-304.14; Core; In use wiping clothes used for cleaning up equipment surfaces and production areas aare not being placed in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: This was corrected during inspection - Operator placed wiping cloth into sanitizer bucket. Chlorine was observed at 100ppm when tested by operator.
0.0
49.
4-602.13; Core; Some sides of equipment such as the grill, gaskets, hand sink, and some shelving need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed.
Written instructions for clean up of vomit and/or diarrhea not available during inspection. 2-501.11; Priority Foundation; 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. Pf
CDI: This was corrected during inspection - Provided written materials to operator and educated requirements.
0.5
41.
In use wiping clothes used for cleaning up equipment surfaces and production areas aare not being placed in a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114;
CDI: This was corrected during inspection - Operator placed wiping cloth into sanitizer bucket. Chlorine was observed at 100ppm when tested by operator.
0.5
43.
In use knives for food production tasks were observed stored between equipment and under boxes on the back prep table. 3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED
CDI: Operator removed these in use utensils from service, sent to warewashing to wash, rinse and sanitize. Education provided on proper storage of in use utensils.
0.5
48.
A thermometer measuring water temperature for wash and rinse is not provided for the dish machine. 4-204.115; Priority Foundation; A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water:
(A) In each wash and rinse tank; Pf and
(B) As the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. Pf
Verification is required by 12/1/2023 of repair of dish machine.
0.5
49.
The plastic chip containers were heavily accumulated with debris on the exterior.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
The outside enclosure has deterioration of storage surface and fence enclosure is in poor repair. Due to the concrete, asphalt falling apart there is no longer an area to store receptacles which shall be stored on concrete and/or asphalt, solid surface.
.5-501.111; Core; Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair
4-602.11; Core; The ice machine has pink residue buildup inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean ice machine and do so more frequently.
1.5
39.
3-305.11; Core; Some ice was accumulated on food packages below walk-in freezer condenser...Food may not be stored under leaking lines or lines on which water has condensed...Remove ice from food packages and until condenser leaks are fixed, do not store foods under leaking lines. Consider placing a pan under leaking areas.
1.0
49.
4-602.13; Core; Some sides of equipment such as the grill, gaskets, and some shelving need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed.
0.0
54.
5-501.11; Core; Both dumpsters used by restaurant were on gravel/grass surface...An outdoor storage surface for refuse and recyclables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Contact dumpster company so they place dumpsters correctly on concrete pad already available.
3-302.11 (A)(4); Core - Several foods were uncovered in bottom make line refrigerated unit...Unless actively cooling, foods in storage shall be kept covered...Keep foods covered when not being used.
1.5
15.
3-302.11; Priority - In upright refrigerator, raw meat was stored above cooked tongue...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
21.
3-501.16(A)(1); Priority - Several parts of ground beef/taco meat on steam table were as low as 129F, even after thoroughly stirring several times...After properly cooking or reheating, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating beef on stove top. NOTE: Do not overfill steam table containers to ensure foods stay at 135F or above.
1.5
39.
3-305.12; Core - Some ice was accumulated on food packages below walk-in freezer condenser...Food may not be stored under leaking lines or lines on which water has condensed...Remove ice from food packages and until condenser leaks are fixed, do not store foods under leaking lines. Consider placing a pan under leaking areas.
0.0
41.
3-304.14; Core - A few workers had soiled wiping cloths hanging on aprons. Chlorine concentration in one sanitizer bucket was less than 50 ppm....Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR place in soiled laundry area. Cooks can use cloths for handling hot dishes or pans but they must be kept clean and dry at all times.
0.5
45.
4-903.11(A) and (C); Core - A few stacks of styrofoam cups by soda dispensing area were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-501.11; Core - Some wire metal shelves were rusty or peeling. Door gasket on one refrigerator was torn...Food service equipment shall be maintained in good repair...Replace damaged shelving with similar approved shelves, and replace the torn gasket.
0.5
47.
4-502.11(A) and (C); Core - A few dishes were chipped...Food service utensils shall be kept in good repair...Discard chipped or cracked dishes/containers.
0.0
48.
4-204.115; Priority Foundation - Thermometer on top of dishwashing machine was not working to show temperature of wash and rinse water...Warewashing machines shall be equipped with thermometer that indicated the temperature of water in each wash and rinse tank...CDI by informing PIC of requirement. Provide required properly functioning thermometer for dishwashing machine as stated above.
0.0
49.
4-601.11(B) and (C); Core - Observed some soiled wire shelves, white FRP board lining shelves, dunnage racks, equipment door handles, see-thru refrigerator interiors, exteriors of some food storage containers and their lids. Some clean food pans had old stickers and sticky residues on exteriors. Peeling protective plastic was on exteriors of microwave oven and ice machine...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above, removing old stickers/residues and plastic from equipment/utensil exteriors.
0.5
54.
5-501.11; Core - Both dumpsters used by restaurant were on gravel/grass surface...An outdoor storage surface for refuse and recyclables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Contact dumpster company so they place dumpsters correctly on concrete pad already available.
0.5
55.
6-501.11; Core - Ice was accumulated under walk-in freezer condenser line and on food packages below condenser...Physical facilities shall be maintained in good repair...Repair leaking condenser lines.
0.5
55.
6-501.114; Core - Some floor drains and their covers were soiled. Observed some black mold colonies on ceiling vent cover above wait station counter...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. Clean and disinfect areas where mold is present and repaint as needed.
0.0
General Comments
DISCUSSION: Light bulb in upright refrigerator in main food prep area appears to be unprotected (no shield or shatter-resistant coating). Shield/cover this bulb or provide a shatter-resistant bulb...>>>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
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F in refrigerated make line bottom and walk-in cooler (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or below throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspeciton.
3.0
23.
3-501.18; Priority - In walk-in cooler, black beans had date of 8/17, and other ready-to-eat (RTE) TCS* foods had dates of 8/22, but TCS* foods were maintained at 42-45F...RTE TCS* foods maintained in any refrigeration at 42-45F can be kept only 4 days and up to 7 days if all refrigeration is maintained at 41F or less...Discard RTE TCS foods that are older than 4 days...Not corrected during inspection.
1.5
33.
3-501.15; Priority Foundation - Chip salsa was cooling in large covered container with 24+ inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice water bath with frequent stirring, adding ice as ingredient (to lettuce, for example), using rapid cooling equipment (ice paddles, freezer, etc.), loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Walk-in cooler and left make line unit are not maintaining foods at 41F or less (see temperature chart)...Equipment food cooling and cold holding food shall be sufficient in number and capacity to provide and maintain proper food temperatures...Provide maintenance or repair cooler and make line unit to maintain foods at 41F or less at all times...Not corrected during inspection.
0.0
38.
6-202.15; Core - One side exterior door to establishment was not self-closing...Outer openings shall be solid, self-closing and tight-fitting doors to protect against the entry of insects and rodents...Provide self-closing device on door.
0.0
41.
3-304.14; Core - A few workers had soiled wiping cloths hanging on aprons, and a moist cloth was on shelf. Chlorine concentration in one sanitizer bucket was less than 50 ppm....Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR place in soiled laundry area. Cooks can use cloths for handling hot dishes or pans but they must be kept clean and dry at all times.
0.5
43.
3-304.12; Core - Handle of small ice bin scoop was touching ice. Scoop in dry food storage containers had broken off handle...Food dispensing utensils shall be stored on clean surfaces and with handle up and out of ice or food...Store scoops as stated above. Ensure scoop has extended handle.
0.0
45.
4-903.11(A) and (C); Core - A few stacks of styrofoam cups by soda dispensing area were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.0
54.
5-501.11; Core - Both dumpsters used by restaurant were on gravel/grass surface...An outdoor storage surface for refuse and recyclables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Contact dumpster company so they place dumpsters correctly on concrete pad already available.
0.0
55.
6-501.11; Core - Ice was accumulated under walk-in freezer condenser line and by bottom corner of freezer door (air leak entering?)...Physical facilities shall be maintained in good repair...Repair leaking condenser line and door air leak.
0.5
55.
6-501.12; Core - Some kitchen ceiling light shields were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of shields above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...VERICATION VISIT TO BE MADE ON MONDAY, 8-29-2022 TO EVALUATE COMPLETION OF ITEMS #23, 23, AND 33 (4-301.11)...>>>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 Follow-Up: 08/29/2022
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 vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
8.
2-301.14; Priority - One worker handled soiled utensils from customer table and immediately proceeded to touch other equipment and bottle of salsa without washing his hands. Another worker handled thawing bags of raw chicken in food prep sink and then proceeded to resume work in kitchen until inspector informed him of the requirement to wash hands after handling raw meat...After contaminating hands in any way, hands must be washed before handling food and clean equipment and utensils...CDI by having workers wash hands.
2.0
15.
3-302.11; Priority - Two pans containing raw meat were on refrigerated make line top cutting board and ready-to-eat foods were uncovered and below pans of raw meat...Foods and beverages shall be stored according to final cook temperature and to prevent cross-contamination...CDI by covering ready-to-eat foods and placing pans of meat into oven.
1.5
15.
3-302.11(A)(4); Core - Several foods were uncovered in make line refrigerated unit...Unless actively cooling, foods in storage shall be kept covered...Keep foods covered when not being used.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F in refrigerated make line bottom and walk-in cooler (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or below throughout entire product...CDI by properly refrigerating foods.
3.0
28.
7-102.11; Priority Foundation - Two buckets of wiping cloth sanitizer were not labeled...Containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling buckets.
0.0
35.
3-501.13; Core - Several bags of frozen raw chicken were submerged in water in food prep sink with cool water flowing over only one bag...TCS* foods shall be thawed under refrigeration at 41F or less OR completely submerged under 70F or below water with sufficient velocity to float off loose particles in an overflow OR as part of the cooking process...Reduce the number of bags being thawed. Place bags in to a tub with water flowing over the sides.
0.5
36.
4-204-112; Core - Thermometer in upright refrigerator read 62F (exterior thermometer was not functional) but food inside was 40F...A thermometer shall be located in warmest part of mechanical refrigerator...Place a thermometer accurate to plus or minus 3 degrees in refrigerator. Air temperature shall be 41F or less.
0.0
40.
2-402.11; Core - One worker had exposed/uncovered facial hair while working with food and clean equipment...Food employees shall wear hair restrains such as hats, hair coverings or nets, beard restraints, etc. that are designed to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear beard/mustache restraint.
0.0
41.
3-304.14; Core - Kitchen worker hung a soiled wiping cloth from his apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR place in soiled laundry area. Do not hang from aprons.
0.0
43.
3-304.12; Core - Handle of small ice bin scoop was touching ice. Also, ice machine scoop was stored in soiled holder...During pauses in food/beverage preparation, food dispensing utensils shall be stored on clean surfaces and with handle up and out of ice...Store ice scoops as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean food containers and beverage glasses were stacked while wet. Some clean plates and bowls were stored with food contact sides up and unprotected. Some clean spoons were stored with food contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying, covered or inverted on clean surface and where they are not exposed to contamination...Store utensils as stated above. Store clean spoons with handles up and presented to user.
0.5
47.
4-205.10; Core - Table mounted can opener does not meet ANSI/NSF certification. When ice bin lid below soda dispensing machine is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility, and reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Some walk-in cooler wire shelves were rusty and several shelves in kitchen were spray painted. Right make line unit bottom was not maintaining foods at 41F or less...Food service equipment shall be maintained in good repair...Replace rusty/painted shelving with ones that meet ANSI/NSF certification. Do not paint rusty shelves. Repair/provide maintenance for make line bottom so it maintains foods at 41F or less.
0.0
47.
4-502.11(A) and (C); Core - A few bus tubs and ice scoop were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Dishwashing machine interiors had lime/calcium build-up, and many holes on rotating water spray arms (bottom and top) were blocked with food or debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of dishwashing machine interiors.
0.5
49.
4-601.11(B) and (C); Core - Observed some soiled wire and solid metal shelves, interior bottoms of bar beer coolers, food container and lid exteriors, table mounted can opener. Some stickers were on exteriors of clean pans...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above. Remove stickers from pan exteriors.
0.5
54.
5-501.11; Core - Both dumpsters used by restaurant were on gravel/grass surface...An outdoor storage surface for refuse and recyclables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Store dumpsters on concrete pad already available.
0.0
54.
5-501.113; Core - One dumpster lid was broken and could not adequately cover the top of dumpster...Outside dumpsters shall have tight-fitting lids or doors...Replace the damaged lid so dumpster can be adequately covered.
0.5
55.
6-501.11; Core - Ice was accumulated under walk-in freezer condenser line, and grout/caulk was missing between wall and some baseboard kitchen tiles...Physical facilities shall be maintained in good repair...Repair leaking condenser line and replace missing caulk/grout where needed.
0.5
55.
6-501.12; Core - Dishwashing ceiling light shields, some pipes under sinks, vent hood filters, and sides/edges of bathroom toilet stall doors were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
55.
6-501.16; Core - Outside mops were hanging with mop heads up and handles down...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops with handles up and mop heads down.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-302.11; Priority - In walk-in cooler, containers of raw meat were stored above and boxes of raw eggs were stored directly on top of enclosed tall metal beverage canisters.
Raw meat container was stored above container of salsa. In refrigerator, ready-to-eat open ham package was stored in same container as raw bacon...In refrigerators/freezers, foods and beverages shall be stored according to final cook temperature and to prevent cross-contamination...CDI by properly storing meat, eggs and metal canisters.
1.5
16.
4-602.11; Core - Interior bottom of ice machine (near ice chute) had some mold build-up...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase cleaning of ice machine interiors.
0.0
21.
3-501.16(A)(1); Priority - A few areas of orange rice on steam table were as low as 133F...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by thoroughly stirring rice.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several 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 properly refrigerating/cooling foods.
1.5
23.
3-501.17; Priority Foundation - Ready-to-eat (RTE) TCS* foods such as open package of ham, open jug of milk, cut lettuce, shrimp sauce, etc. had no dates (foods prepared yesterday or before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS*. Foods prepared on site and then frozen must have freeze and thaw dates...CDI by placing dates on required foods.
1.5
28.
7-102.11; Priority Foundation - Two bottles with yellow liquid inside and one sanitizer bucket were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling bottles and sanitizer bucket.
1.0
37.
3-302.12; Core - Some bottles of sauces, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.
0.0
40.
2-402.11; Core - One worker had exposed/uncovered facial hair while working with food...Food employees shall wear hair restrains such as hats, hair coverings or nets, beard restraints, etc. that are designed to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear beard/mustache restraint.
0.0
41.
3-304.14; Core - Chlorine concentration in one sanitizer bucket was less than 50 ppm, and kitchen worker was wearing soiled wiping cloth on apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Keep moist/soiled cloths in clean approved sanitizer between uses OR in soiled laundry area.
0.5
47.
4-205.10; Core - A domestic electric slicer and hand saw (used for cutting wood--not approved for using with food) were in kitchen. When ice bin lid below soda dispensing machine is open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove domestic slicer and saw from facility. Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Right refrigerated make line unit was not maintaining TCS* foods at 41F or less, and a few refrigerator door gaskets were twisted/damaged...Food service equipment shall be maintained in good repair...Repair make line unit so it maintains foods at 41F or less, and replace damaged door gaskets.
0.0
48.
4-501.14; Core - Dishwashing machine interiors had lime/calcium build-up, and most holes on rotating water spray arms (bottom and top) were blocked with food or debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of dishwashing machine interiors.
0.5
54.
5-501.11; Core - Both dumpsters used by restaurant were on gravel/grass surface...An outdoor storage surface for refuse and recyclables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Store dumpsters on concrete pad already available.
0.0
55.
6-501.11; Core - Ice was accumulated under condenser line in walk-in freezer, far right food prep sink had leaking faucet, and caulk was missing/damaged in corners of ventilation hood...Physical facilities shall be maintained in good repair...Repair condenser and faucet lets and replace caulk.
0.5
55.
6-501.12; Core - Ceiling light shield in dishwashing area were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of light shield.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Ice and tea machine water supply lines do not have a double check valve backflow preventer. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (Section 5-203.14 of NC Food Code Manual). Provide double check valves on ice and tea machine water supply lines as required...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Ice machine water supply line does not have a double check valve backflow preventer. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (Section 5-203.14 of NC Food Code Manual). Provide double check valve on ice machine water supply line as required.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*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.
Please contact the Fire Department inspector with your questions about adding a gas powered oven to the kitchen facility. The gas powered oven that is currently stored in back room of facility is an approved piece of equipment, but Fire Dept. may have restrictions on its use. ---Transitional Permit expires on 10/27/14. Must replace the restroom ceilings and install walk-in refrigerator/freezer panel plugs before 10/27/14 to prevent interruption in operation of this restaurant.
