6-301.12; Priority Foundation; Both paper towel dispensers are inoperable and therefore are unable to dispense towels. All handwashing sinks shall be provided with a hand drying device. CDI - New dispensers have been ordered. Facility is awaiting installation. Paper towels are available in approved areas for both handwashing sinks until installation of the new paper towel dispensers.
0.0
15.
3-302.11; Priority; Opened boxes of raw Tyson chicken breast filets stored above fully cooked popcorn chicken in the walk-in freezer. Store raw meats below fully cooked and RTE food. CDI - Food to be re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple ham, turkey, and roast beef subs holding above 41 F in the grab n go case. Additionally, two packages of ham and a package of provolone cheese holding above 41 F in the display cooler. Refer to temperature chart above. CDI - Ham and provolone voluntarily discarded. Subs moved to cool in the walk-in cooler.
1.5
39.
3-305.11; Core; Ice present on the walk-in cooler condenser and condensate dripping onto food stored below. Food shall be protected from contamination. Food removed from location and a bucket placed underneath the condenser to catch condensate. Place a work order for repair of the walk-in cooler.
1.0
45.
4-903.11(A) and (C); Core; Multiple boxes of single-use articles stored on the floor in the upstairs storage closet. These items shall be stored at least 6 inches above the floor.
0.5
47.
4-501.11; Core; The floor in the shared walk-in freezer is buckling and needs repair. Equipment shall be maintained in a state of repair. Repair floor.
0.5
47.
4-501.12; Core; Both large white cutting boards are scored and soiled with black accumulation. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Glass display cooler shelving and cooler tracks are soiled with dirt, food residue, and debris. Vent openings and shelving at the display cooler where various sliced deli meats and cheese is stored are soiled with dust and food debris. Walk-in cooler and walk-in freezer gaskets are soiled with black accumulation. The grooves underneath the prep table, where the large white cutting boards are stored, is soiled with buildup of food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
1.0
55.
6-501.12; Core; Walk-in cooler and walk-in freezer floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-302.11; Priority; Opened boxes of chicken labeled as 'un-cooked' including, but not limited to 'chicken breast strips' and 'tempura chicken breast meat chunks' stored above RTE (ready-to-eat) tater kegs and fully cooked chicken in the walk-in freezer. Store raw meats below fully cooked and RTE food. CDI - Food to be re-arranged.
0.0
21.
3-501.16(A)(1); Priority; Multiple bags of 6 count spicy wings holding less than 135 F on display. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. CDI - Wings voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few sliced deli meats including turkey, oven baked ham, and chicken breast holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Meats moved closer to fans. Cooler holding 40 F ambient. Keep cooler doors closed as much as possible to maintain proper temperature.
1.5
23.
3-501.18; Priority; An opened package of roast beef labeled with an expiration date of 10/15. According to the PIC, deli meats are held for 6 days maximum. PIC unable to determine when the package was opened/sliced. TCS (Time/Temperature Control for Safety) foods shall be held as follows: Prep/open date + 6 days = 7-day hold maximum. CDI - Roast beef voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Various salads, deli meats and cheeses prepared recently cooling in display coolers. Refer to temperature chart above. Salads stacked high and deli meats/cheeses over-stocked. When cooling, use thinner/smaller portions and rapid cooling equipment (walk-in cooler/freezer). Food shall be cooled within 4 hours to 41 F or less if prepared from ingredients at ambient temperature. CDI - All foods moved to the walk-in cooler to chill to 41 F or less.
0.5
39.
3-305.11; Core; Excessive ice buildup present inside of the walk-in freezer on the door, ceiling, and on shelving. Ice dripping onto food. Food shall be protected from contamination. Keep the walk-in freezer door closed as much as possible. Remove ice as able and if ice persists, place an order for repair.
0.0
45.
4-903.11(A) and (C); Core; Multiple boxes of single-use articles stored on the floor in the upstairs storage closet. These items shall be stored at least 6 inches above the floor.
0.5
47.
4-501.11; Core; Excessive ice buildup present underneath storage racks on the far-right side of the shared walk-in freezer. The floor is buckling and needs repair. Equipment shall be maintained in a state of repair.
0.0
49.
4-601.11(B) and (C); Core; Glass display cooler interior and tracks soiled with food debris. Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Walk-in cooler and walk-in freezer floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Grab n go display cooler holding 54 F ambient and rising. Multiple bags of sliced deli meat holding 45 F +. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - PIC moved all foods to the walk-in cooler. Grab n go cooler reached 39 F. PIC placed a work order; continue to monitor cooler to ensure 41 F or below is maintained.
1.5
48.
4-501.14; Core; Dish sprayer at the three-compartment sink soiled with black accumulation. 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.
0.0
49.
4-601.11(B) and (C); Core; Deli display cooler tracks and walk in cooler gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-401.11; Core; An opened employee drink stored above facility food in the walk in cooler. Store employee drinks on the lowest possible non-work surface to prevent contamination.
0.0
21.
3-501.16(A)(1) ; Priority; A couple BBQ bone-in wings and a few bacon cheddar taters reading less than 135 F. Ensure items stored at the wing bar are stirred frequently and are not overfilled; bottom portions of both items reading 135 F or greater. CDI - EHS reviewed facility's temp. log which is maintained well. Product stirred.
1.5
45.
4-903.11(A) and (C); Core; Multiple boxes of single-use articles stored on the floor in the upstairs storage closet. These items shall be stored at least 6 inches above the floor.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-602.11; Priority; An employee took a temperature of chicken without first cleaning the thermometer stem. Thermometers shall be cleaned before using or storing. CDI - Employee and PIC educated. Wipes intended for use in this area re-supplied (none present when temperature was taken).
0.0
47.
4-501.11; Core; Shared walk in freezer has ice buildup accumulating on the ceiling and freezer door. Freezer gasket is also badly torn and needs replacement. Equipment shall be maintained in a state of repair. Call in for repair to ensure freezer is working properly. May need repair/replacement.
1.0
47.
4-501.12; Core; Cutting boards heavily scored and soiled with black residues. Cutting boards shall be resurfaced or replaced once they can no longer be effectively cleaned and sanitized. Replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Deli display cooler tracks, shrink wrap pad and surrounding area, the walk in cooler gasket, and bottom shelving of prep tables need more thorough cleaning. Also, shelving in the shared freezer is soiled with stickers and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas mentioned on a more frequent basis.
0.5
55.
6-501.12; Core; The ceiling above the mop sink is soiled with what appears to be mold. Clean ceiling and if brown/black growth persists, call in for repair. Also, the floors, walls and ceiling in the shared walk in freezer are soiled with buildup of dirt and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean interior of walk in freezer on a more frequent basis.
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.
Inspection led by Inspector Elizabeth Jackson. *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* 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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Cleaning needed of chicken rack and bakery tips. Thoroughly wash,rinse and sanitize.
1.5
16.
Corn dogs and wing dings below 135F in hot holding case. Keep hot hold PHF`s 135F and above. Monitor PHF`s to ensure that temperatures of 135F and above are maintained.
2.0
17.
Soups, 4 piece fried chicken container, chicken nuggets and 1 rotisserie chicken above 45F. Keep cold hold PHF`s 45F and below. All PHF`s removed from malfunctioning unit.
2.0
25.
4 metal stem thermometers tested with all out of calibration by over 2 degrees. Check regularly.
0.5
36.
Recaulk fronts of tables. Caulk is to be smooth and easily cleanable; Repair walk in freezer piping where lots of ice is accumulating; Replace torn door gasket on walk in cooler; Repair damaged walk in cooler door where insulation is showing through. Repairs are to meet ANSI standards; Multi teired grab n go not maintaining PHF`s 45F and below on the very front line of the case. Do not store PHF`s in unit until repaired.
0.5
40.
Cleaning needed inside cabinetry under display.
0.0
44.
Cleaning needed around and on top of compactor. Keep compactor lid closed.
0.5
46.
Lighting low over prep surfaces and dishwashing area. Many light fixtures had blown light bulbs. Replace all blown bulbs to meet 50 foot candles of light.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Repair service onsite before REHS departed to check on hot holding unit. Repair service stated that hot holding unit working ok. Monitor PHF's within unit hourly to ensure the unit is maintaining PHF's 135F and above.
Employee exited deli to go to front desk and take a phone call then returned a few minutes later and began again working in deli without washing hands. After reentering deli employees are to properly wash hands.
2.0
10.
Ice drippage observed on boxes of food in walk in freezer under fans. Protect food from contamination. Do not store underneath leakage inside freezers.
1.5
28.
Eliminate fly presence in deli area.
1.0
36.
Recaulk fronts of tables. Caulk is to be smooth and easily cleanable; Replace torn rolling rack cover; Lots of ice observed on walk in freezer piping. Repair to eliminate ice. Do not store food underneath leakage until properly repaired.
0.5
40.
Some sheet pans greasy on exteriors. Thoroughly wash.
0.0
44.
Cleaning needed around dumpster. Extreme trash smell. Odor control needed.
0.5
46.
Keep lights on over cooking line while cooking line in use. Lights off while rotisseries cooking today.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sheet pans and plastic pans still soiled on interiors. Thoroughly wash,rinse and sanitize. Slicers still soiled after wiping down. More thorough wiping down of slicers needed. Completely break down, wash,rinse and sanitize every 4 hours.
1.5
21.
Hot water at dishsink and prep sink 127F at 1:55pm. Hot water at 2:15pm still 127F. Increase hot water to 130F and above.
1.5
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly to ensure accuracy; No thermometer in meat and cheese cold hold display. Thermometers accurate to within 3 degrees required in refrigeration.
0.5
33.
1 knife stored between prep tables. Do not store in use utensils between pieces of equipment.
0.0
34.
Knives stored in soiled knife rack. Transfer from knife rack onto knives. Protect clean utensils from contamination. Do not store in or on soiled equipment.
0.5
36.
Torn rolling rack cover. Replacement needed.
0.0
38.
Cleaning needed of dishsink vat interiors. Waxy residue on vat walls.
0.5
40.
Cleaning needed of sheet pan exteriors, cracks on table fronts, knife rack interior, shelving above dishsink, and scale.
0.5
43.
No handtowels at handsink nearest walk in freezer. Handtowels are always to be provided; Box of cheese sitting on handsink basin. Do not store ANYTHING at handsinks especially food.
1.0
44.
Pile of trash behind dumpster. Trash littering dumpster pad around dumpster. Thorough cleaning needed. Clean yellow trash can exteriors in deli.
0.5
45.
Floors have black buildup. Thorough cleaning needed; Walls near floor need better cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
SLICER blade is not clean from previous day. Thoroughly clean and leave the slicer wet with sanitizer to air-dry. Leave all equipment clean at night.
1.5
43.
Handsink has no drain pipe to direct waste water from the sink basin to the floor drain.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Fly strip hangs over clean utensil storage on the right drainboard of the utensil washing sink. Move away from clean utensils. -OR- consider changing the flow of the 3-compartment sink to work from right to left. If dirty dishes are stored on the right side, the fly strip is not a problem.
Employee lifted the cover off of the trash can with her gloves on. If covers are kept on the trash cans and employees touch them with their gloved hands, gloves shall be removed and hands washed before continued food handling. Consider keeping the covers off the trash cans that are acively being used. CDI
0.0
11.
Sanitizer is very strong, greater than 400 ppm and greater than 500 ppm (2 different types of test trips used to check). Provide sanitizer at 200 to 300 ppm quat. Use test strips to check the concentration. Current sanitizer was diluted with water.
1.5
40.
Fan covers, ceiling and walls of the walk-in cooler are not clean.
0.5
45.
Floor and walls need better cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Gasket on rotissaire oven cracked and broken; have gasket replaced.
0.5
40.
Clean the following: crumbs out of proofer; filters on hood of proofer; hood over deep fat fryer; rotissaire cooker and steamer below.
0.5
44.
Lots of garbage around compactor; have trash picked up.
0.5
46.
Two light bulbs burned out underneath hood. Have lightbulbs replaced.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cutting boards have some deep cuts in them; try bleaching boards to see if dark marks go away; if not consider flipping boards for a new surface. Continue efforts on keeping single service in plastic sleeves to protect from dust & splatter contamination.
- 2.5 POINTS - KEEP ALL HOT FOOD AT 140 OR ABOVE; FOUND BAGS OF FRIED CHICKEN AT 108 - 124 DEGREES. (CORRECTED ON SITE - CHICKEN WAS DISCARDED) NOTE: CHICKEN HAD ELAPSED FOOD LION POLICY PULL TIME
2.5
3.
- 2.5 POINT - KEEP FOOD PROTECTED FROM CONTAMINATION. EMPLOYEE PUT BAGS OF FRIED CHICKEN ON SANITIZER THAT WAS SPLASHED ON TABLE FROM OTHER EMPLOYEE USING THE SANITIZING BUCKET. (CORRECTED ON SITE - CHICKEN WAS DISCARDED) NOTE: CHICKEN WAS BEING PULLED TO COOL FOR RESALE.
2.5
15.
*** NO POINTS TAKEN *** KEEP THE AIR DRYING DRAIN BOARD & RACK CLEAN. FOUND BUILD UP AND RUST ON BOTH. (THERE WERE NOT ANY DISHES ON THE DRAINBOARD OR RACK)
0.0
16.
- 1 POINT - PROTECT SINGLE SERVICE FROM CONTAMINATION: FOUND SILVER CAKE PLATES SCATTERED IN DRAWERS WITH EXTENSION CORD & OFFICE SUPPLIES .. FOUND BOX ON TOP OF CONTAINERS OF PLASTIC TRAYS.
1.0
17.
*** NO POINTS TAKEN *** REGULARLY CLEAN UNDERSIDE OF DISH SINK DRAIN BOARDS & LEGDES.
0.0
32.
- 0.5 POINTS - KEEP ITEMS STORED OFF OF THE FLOOR .. LARGE CORK BOARD NO LONGER USED ON FLOOR. ITEMS ON FLOOR BETWEEN WALL & STORAGE RACK BY STAIRWELL.
0.5
34.
- 0.5 POINTS - REGULARLY CLEAN THE DIRTY LINEN/APRON BASKET
KEEP CAKE DECORATING ACCESSORIES CONTAINERS CLEAN & FREE FROM MISCELLANEOUS ITEMS...DO NOT PLACE COFFEE POT PUMP IN THE HANDSINK...KEEP INSIDE SHIELD OF KNIFE RACKS CLEAN.
1.5
16.
KEEP THE SINGLE SERVICE STORAGE SHELVES AND CABINETS CLEAN...DO NOT STORE STEEL SCRUP PADS WITH SINGLE SERVICE...KEEP MEAT BAG HOLDERS CLEAN.
2.0
17.
AREAS THAT NEED DETAIL CLEANING; INSIDE BACK CORNERS AND SIDES OF CABINETS, UNDERSIDE OF DRAINBOARDS TO REMOVE SURFACE RUST, INSIDE BREAD PROOFER, GASKETS AND BREAD RACKS, WALK IN DOOR GASKETS, WALK IN SHEVLE, CHICKEN DOLLIE & YELLOW CHICKEN TRAYS, STORAGE RACKS HANGING FROM CIELING.----REHANG DRAWERS TO CABINETS...REMOVE TAPE FROM LEGS OF FOOD SINK...***USE DETERGENT & WATER TO CLEAN UNDERSIDE OF DRAINBOARDS, SANITIZERS WILL CAUSE RUST.
2.0
21.
KEEP PAPER TOWELS AT BACK HAND SINK...REATTACH DRAIN PIPE TO FRONT OF HANDSINK.
1.0
23.
KEEP MOP SINK ROOM CLEAN...REPAIR LIGHT & FIX VENT...KEEP WET MOP HEADS OFF OF THE FLOOR...SCRUB THE OUTSIDE OF DELI TRASH CANS.
1.0
28.
CLEAN THE FLOORS IN CORNERS, NEAR BASEBOARD, UNDER EQUIPMENT, AT FLOOR DRAINS, IN WALK INS & IN HARD TO REACH PLACES.
0.5
32.
ORGANIZE STORAGE AREA UNDER STAIRWELL TO KEEP BOXES & ITEMS OFF OF THE FLOOR
0.5
34.
PLACE USED APRONS IN DIRTY LINEN BINS (DO NOT PLACE ON TABLE TOPS)...WASH OR REPLACE OVEN MITTS ONCE THEY ARE SOILED.
0.5
General Comments
PROPER PROCEDURES OBSERVED...PROPER HOT & COLD FOOD TEMPS...THERMOMETER, SANITIZER & STRIPS USED...PROPER HOT WATER TEMPS...PROPER FOOD STORAGE.
SCRUB THE BACKS AND LEDGES OF PANS MORE THOROUGHLY TO REMOVE GREASE AND BUILDUP.
2.5
16.
KEEP THE SHELVES AND CABINETS CLEAN THAT UNWRAPPED SINGLE SERVICE TRAYS ARE STORED ON...DO NOT STORE LIGHT BULBS WITH SINGLE SERVICE TRAYS.
1.0
17.
AREAS THAT NEED DETAIL CLEANING; INSIDE BACK CORNERS AND SIDES OF CABINETS, UNDERSIDE OF DRAINBOARDS, INSIDE BREAD PROOFER AND BREAD RACKS, STORAGE RACKS HANGING FROM CIELING, INSIDE OF DRAWERS...REPLACE CARDBOARD BAKERY STORAGE BOXES WITH NON ABSORBANT CLEANABLE CONTAINERS...REPLACE HAIRNETS USED TO COVER SHARP TABLE EDGE WITH A CLEANABLE COVER.
1.0
34.
WASH OR REPLACE SOILED OVEN MITTS.
0.5
General Comments
PROPER HOT WATER TEMPS...PROPER HOT AND COLD FOOD TEMPS...PROPER FOOD STORAGE...THERMOMETERS, SANITIZER, STRIPS AVAILABLE-----NO POINTS TAKEN...CLEAN THE OUTSIDE OF THE TRASH CANS.
