6-501.12; Core; Some food splatter and debris found on the walls in various areas. Physical facilities shall be maintained clean. Increase cleaning frequency.
3-302.12; Core; Two shakers of seasonings found without labels. Unless unmistakably recognizable, working containers shall be labeled with the common name. Ensure working containers are labeled.
0.0
47.
4-501.11; Core; A few gaskets found torn on the doors of the reach in coolers. Leak found under the 3 compartment sink. Small drip coming from the sprayer at the three compartment sink. Equipment shall be maintained in good repair. Repair items.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning needed on non/food contact surfaces including bottoms and gaskets of coolers, shelves under prep spaces, and the outside of equipment. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
2-102.12 (A); Core; Manager on duty during the inspection was not a certified food protection manager. The person in charge shall be a certified food protection manager through an ANSI accredited program. Train more employees to be certified food protection managers.
1.0
16.
4-601.11 (A); Priority Foundation; A few dishes found with food debris and sticker residue found on them. Food contact surfaces shall be clean to the sight and touch. CDI: Dishes were returned to the three compartment sink to be rewashed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food unit found to be holding cold food at 50-57F. TCS foods shall be maintained cold at 41F or below. PIC voluntarily discarded TCS items in the cooler. EHS will return by 11//7/22 to ensure cooler is holding 41F or below.
1.5
45.
4-903.11(A) and (C); Core; Two boxes of single use coffee liners found stored on the floor. Single use items shall be stored at least 6 inches off of the floor. CDI: PIC relocated the items.
0.0
47.
4-501.11; Core; Puddle of water found collecting under and in front of the reach in coolers and freezers. Equipment shall be maintained in good repair. Repair item.
0.0
48.
4-501.14; Core; An excessive amount of build up found in the sanitizer bay of the three compartment sink. Three compartment sinks shall be cleaned before use and throughout the day at a frequency to prevent recontamination. CDI: PIC cleaned the sink.
0.5
49.
4-601.11(B) and (C); Core; The shelving under and around ovens and other equipment, various pieces of equipment and counter tops. Non-food contact surfaces shall be cleaned as often as necessary to preclude the accumulation of food and dirt. Increase cleaning frequency.
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
EHS will return by 11/7 to ensure cooler is fixed. Follow-Up: 11/07/2022
2-102.12 (A); Core; Neither of the shift leaders are certified as food protection managers. The person in charge shall be a certified food protection manager through an accredited program. Certify another manager/shift leader as a food protection manager.
1.0
10.
5-202.12; Core; None of the handwashing sinks in the establishment, including the bathrooms provide hot water above 89F. Handwashing sinks shall provide tempered water at 100F or above. Increase thermostat so that water temps at 100F and above at handwashing sinks.
1.0
10.
6-301.12; Priority Foundation; The paper towel dispenser in the drive thru area was empty. Handwashing sinks shall be provided with individual, disposable towels or a hand-drying device. CDI - Papertowels were added to the dispenser.
0.0
45.
4-502.13; Core; The coffee filters stored in the coffee area adjacent to the dining area were sitting on top of the coffee station uncovered/unwrapped. Single use/service articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Store coffee filters in a container with a lid or keep them in their packaging.
0.5
47.
4-501.11; Core; The baked goods cover for the cooling rack has tears in the plastic window section. Equipment shall be maintained in good repair that makes it easily cleanable. Replace cover.
0.0
49.
4-601.11(B) and (C); Core; There is a pile of sugar that is building up in the bottom section under the oven where bags of sugar are stored. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of dust, dirt, food residue and other debris. Clean the storage area.
0.5
51.
5-205.15; Core; One of the discharge pipes at the 3 compartment sink is leaking and has a red bucket stored under it. Plumbing systems shall be maintained in good repair. Repair sink.
0.0
55.
6-501.12; Core; There is pooled water under the three door cooler and freezers. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-501.110; Core; An employee's backpack was stored on a food prep table. Employee's personal items shall be stored in lockers or a designated area. CDI - Backpack moved to employee storage area.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
**Please get in contact with your district trainer, Michaela, to ensure that you are updated on the proposed changes to the food code that are coming in the near future.
Inspection led by Kendra Wiggins
*Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
--Emailed, no signatures due to Covid-19 guidelines
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*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. Educational note: Recommend mixing quat sanitizer concentrate with lukewarm water. While it is still effective at warmer temps, it is difficult to get an accurate concentration measurement. NOTE: PIC was able to show both educational poster for employee health policy AND internal policy explaining that employees shall not work while sick and instructing managers to report certain illnesses. Thanks! Please "spread the word" to other locations that both of these items should be available for inspector review.
