2-102.12 (A); Core; Store Manager certification expired last month. 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. CDI- Store manger is already scheduled to retake manager certification test. Points will be deducted on future inspections if violation still occurs.
0.0
28.
7-204.11 ; Priority; Sanitizer spray bottle observed with a concentration below 200ppm quat. when tested. Chemical sanitizers and other chemical antimicrobials shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. CDI- Contents of spray bottle were dumped out. EHS recommends employees that close the department dump out solutions so that opening employees are required to fill with fresh solution.
1.0
56.
6-501.110; Core; Employee backpack stored with single-use gloves and single-service items on shelving. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Employee relocated personal item.
0.0
General Comments
The outdoor trash & recycling bins are missing drain plugs. Facility still waiting on work order to be resolved. PIC submitted another work order today for missing drain plugs.
5-501.114; Core; The outdoor trash & recycling bins are missing drain plugs...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.
4-601.11 (A); Priority Foundation; The cheese slicer that had not been used today had slight debris buildup still on the back of the blade...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Blade was cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A few containers of fried chicken in the grab n go case that were stacked two containers high measured 43-44F while all containers under them measured 40F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product relocated to cool.
1.5
49.
4-601.11(B) and (C); Core; Gasket along the walk-in cooler door was soiled and the tracks of the sliding doors in the display case had residue & debris buildup. The drainboard of the 3 comp sink had light reside buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
54.
5-501.114; Core; The outdoor trash & recycling bins are missing drain plugs...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take. Some of the dishes were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on a dirty rinse compartment of the three compartment sink. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler. Clean all the storage shelves and drawers to remove the debris and build up. Equipment must be kept free of an accumulation of dust, dirt, food residue and other debris.
0.5
51.
5-205.15; Priority; Repair the leak under the handwashing sink near the three compartment sink. All plumbing systems must be in good repair. A work order was put in for the three compartment sink.
4-602.11; Priority Foundation; One spatula was stored as clean with food debris on it. One meat slicer had dried food residue on it. Food-contact surfaces shall be clean to sight and touch. CDI-Utensil and equipment were properly cleaned and sanitized.
1.5
49.
4-601.11(B) and (C); Core; Gasket along the walk-in cooler door was soiled and slide doors of display case were dirty. Handles of equipment were greasy. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
0.5
54.
5-501.113; Core; Dumpster had side lids and side doors opened. Dumpster shall have tight-fitting lids or doors to prevent pest attraction. Keep lids and side doors closed.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several knives were stored as clean with debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were moved to the 3-comp sink to be properly cleaned and sanitizer.
1.5
28.
7-201.11; Priority; Disinfectant spray bottle was stored next to food. Toxic materials shall be stored away from food and clean equipment to prevent contamination. CDI- Bottle was removed from that area.
1.0
28.
7-102.11; Priority Foundation; Chemical spray bottle in cleaning cart did not have label. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI- Bottle was labeled.
0.0
49.
4-601.11(B) and (C); Core; Gasket along the walk-in cooler door was soiled and slide doors of display case were dirty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
0.5
54.
5-501.114; Core; Repeat: Outdoor receptacle was missing drain plug. Waist units shall have drain plugs in place. Provide drain plugs for dumpsters.
0.5
54.
5-501.113; Core; One lid was missing from the outdoor dumpster. Dumpster shall have tight-fitting lids or doors to prevent pest attraction. Replace missing lid.
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
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
*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 have the hot water(120F degrees minimum) corrected or An Intent to Suspend the operation permit must be issued. Follow-Up: 06/15/2017
Keep all single service container storage off floor in upstairs storage area. Single use coffee cups not protected in store. Either store sups in plastic sleeves, dispenser, container, or relocate cups and lids.
0.5
44.
Keep dumpster doors and lids closed when not in use.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all potentially hazardous hot foods 135F or above. Chicken wings in display case were 120F.
2.0
35.
Single service coffee cups are not protected at coffee station. Provide dispenser for the cups, or move them so that they contamintion risk is lessened or leave cups in plastic sleeves.
0.5
40.
Replace torn heating pad element cover.
0.5
49.
No documentation of approved training - no credit awarded.
There three pieces of onion bread that were uncovered and stored in a basket with wrapped bread stored on top of the onion bread. The onion bread was thrown away. All food must be protected from contamination.
0.0
11.
Clean in between the cutting boards to remove the dried and sticky debris. All food contact surfaces must be cleaned after each use. Violation corrected during the visit.
1.5
26.
Label all the dry food sin the kitchen area. Once dry food is removed from the original package, and place in a container label the container.
0.5
34.
Cross stack all the dishes to allow the air drying process to take place. the dishes were stacked wet.
0.5
36.
Resurface the cutting boards to remove the dents and the cuts on the cutting boards. All food service equipment must be smooth and easy to clean.
0.5
40.
Repair the leak at the three compartment sink.
0.0
49.
No documentation of approved training - no credit awarded.
Sand down the cutting boards to remove the dents and the cuts left in the cutting board. Replace all chipped and cracked knives. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean out the three compartment sink. Clean all the storage shelves. Clean in between and the side of the equipment.
1.0
43.
Keep all storage out of the hand sinks. Provide hand signs in the customer restrooms. Hands signs left with the manager.
1.0
49.
No documentation of approved training - no credit awarded.
Remove the shipping tape from the food slicers. Clean the cutting boards to remove the mold that has collected on the inside of the cutting board. Clean the knife holder to remove the debris. All food contact surfaces must be cleaned all items were cleaned.
1.5
33.
Food equipment was stored in a drawer with screw drivers tags and other equipment. Food must be stored on a clean surfaces.
0.5
34.
Cross stack the dishes to allow the air drying process to take place.
0.5
36.
Replace all cracked and chipped dishes. All food contact surfaces must be easy to clean.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean the shelves. 3 flies were observed in the kitchen.
