6-301.11; Priority Foundation; No soap available at the handwashing sink on the cook line, closest to the fryers. Each handwashing sink shall be provided with a supply of hand cleaning liquid. CDI - PIC contacted EcoLab on Friday for a new dispenser and soap.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Various pre-packaged dressings including, but not limited to, buttermilk and tartar sauce (labeled 'keep refrigerated', and containing milk/eggs) holding above 41 F the front expo cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety Foods) must be held at 41 F or below. Cooler maintaining 64 F ambient. This cooler is turned off nightly for cleaning. CDI - Dressings moved to a refrigeration unit holding less than 41 F to cool. Ensure this cooler is maintaining 41 F or below prior to stocking. Keep the lid closed during times when it is less busy to maintain temperatures.
3-305.11; Core; Boxes of food stored on the floor in the walk-in freezer. Food shall be stored at least 15 cm (6 inches) above the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Crumbs and food debris present in containers holding clean utensils and lids. Cleaned equipment and utensils shall be stored in a clean, dry location.
0.5
45.
4-903.11(A) and (C); Core; Boxes of single-service articles stored on the floor. Store at least 15 cm (6 inches) above the floor to prevent contamination. Additionally, a container holding blue plastic spoons (with no protective packaging intact) stored with the food-contact surface facing upwards. Store with the food-contact surface facing down, handles up to prevent contamination until use.
0.5
49.
4-601.11(B) and (C); Core; The flooring and gaskets inside of the tall reach-in freezers located by the fryers are soiled with food debris and crumbs. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-301.14; Priority; An employee who already had a pair of gloves on their hands observed donning another set of gloves, handling raw cod, removing the first layer of gloves, then handling fryer baskets and portioning cooked fries to bag for service. Always wash hands before putting gloves on AND when changing to a new pair. Handwashing will prevent cross contamination when changing tasks, especially after handling raw foods. Never use gloves in place of handwashing. CDI - EHS spoke with PIC and educated on handwashing procedures. EHS recommends using tongs for handling raw cod.
4-602.11; Core; Slight black accumulation present on soda nozzles at the drive through area, and pink accumulation present on soda nozzles at the self-service machine in the dining area. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
16.
4-601.11 (A); Priority Foundation; A few containers stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Containers moved to be re-cleaned.
0.0
45.
4-903.11(A) and (C); Core; Single-service trays stored with the food contact surface exposed. Store inverted to prevent contamination until use.
4-602.11; Core; Black accumulation present on soda nozzles at the drive through area and the self-service machine in the dining area. Additionally, pink accumulation present on the ice machine baffle. Ice machines and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
16.
4-601.11 (A); Priority Foundation; Sticker residue present on a few containers stored as clean. Sticker residue is not easily cleanable, and it shall be removed prior to the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - Containers moved to be re-cleaned.
0.0
48.
4-501.14; Core; Dish sprayer at three-compartment sink soiled with residue buildup. Ware washing equipment, the compartments of sinks, sink basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils
2-301.14; Priority; An employee with gloves observed pushing down on trash in a trash can and subsequently handling fryer and utensil handles, and portioning food. No handwashing or glove changing observed. The hands shall be washed after engaging in any activity that may contaminate the hands, including after handling trash. CDI - EHS spoke with PIC. PIC to educate all employees on when to properly wash the hands.
2.0
18.
3-401.11; Priority; Raw hamburger cooked to a final cook temperature of 138-154 F. Raw ground hamburger shall be cooked to an internal temperature of 155 F for 15 seconds, or 160 F instantaneous. CDI - Hamburger placed back on the grill to reach the proper final cook temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw cod filets in a prep cooler by the fryers and in the walk in cooler holding well above 41 F. Additionally, various pre-packaged dressings (all 'keep refrigerated') reading above 41 F in the front expo cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41 F or below. Lid kept open majority of inspection. Once the lid was closed for an extended period of time ambient temperature registered 41 F. CDI - Cod voluntarily discarded. Keep the lid on the front expo cooler closed as much as possible. Consider adding ice to unit to help maintain 41 F or lower.
1.5
44.
4-903.11(A), (B) and (D); Core; Crumbs and food debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-301.14; Priority; An employee who already had a pair of gloves on their hands observed donning another set of gloves, handling raw cod, removing the first layer of gloves, then handling fryer baskets and portioning cooked fries to bag for service. The hands must always be washed when switching between working with raw food and ready-to-eat food, and a new set of gloves shall be donned following handwashing if working with ready-to-eat food. CDI - EHS spoke with PIC and educated on handwashing procedures.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Sour cream and various pre-packaged dressings (all 'keep refrigerated') reading in the 50's at the front expo cooler. TCS (Time/Temperature Control for Safety Foods) must be held at 41 F or below. Lid kept open majority of inspection. Once the lid was closed for an extended period of time ambient temperature registered 41 F. CDI - Lid closed and ice added to the unit. This is a warm area. Therefore, temperatures in this unit will rise quickly. Keep the lid closed during times when it is less busy. During busy times add ice to foods. Also remember to not fill foods past the fill line.
1.5
28.
7-204.11 ; Priority; Multi Quat sanitizer (in the 3 compartment sink) reading low at less than 100 ppm. Manufacturer instructions state range shall register between 150-400 ppm. CDI - Sanitizer re-made and appropriate concentration reached.
0.0
41.
3-304.14; Core; Sanitizer buckets throughout reading low at less than 100 ppm. As mentioned above, Multi Quat sanitizer is used, and its range shall register 150-400 ppm. Sanitizer buckets dumped and re-made.
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. No signature required due to COVID-19.
*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. Follow-Up: 04/09/2020
