5-202.12; Core; One of the handwashing sinks is broken, missing the faucet part and therefore cannot provide hot water. The handwashing sink in the women's bathroom was only reaching a temperature of 83F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Work order placed for broken handwashing sink, adjust bathroom sink to provide warmer water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple of the sliced cheeses in the prep cooler were holding a couple degrees above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid added to container to allow cheeses to cool.
1.5
33.
3-501.15; Priority Foundation; Observed cut tomatoes and prepped precooked chicken cooling in deep containers while tightly covered. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the foods into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; or other effective methods. CDI - Lid and plaster wrap lifted to allow for better heat trasnfer.
0.5
54.
5-501.115; Core; Observed some cardboard boxes outside the dumpsters in the enclosure. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove cardboard boxes from enclosure.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority Foundation; Observed raw chicken and raw turkey patties thawing on the top shelf of the reach in cooler above raw beef patties. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Team member rearranged storage hierarchy.
1.5
33.
3-501.15; Priority Foundation; Observed tomatoes cut during inspection placed inside walk in wrapped in tight saran wrap. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
55.
6-501.11; Core;Observed damaged/ broken floor tiles inside kitchen. Floor is buckled inside walk in freezer with a thick buildup of ice present(this is a safety hazard. Additionally, there is thick ice buildup inside reach in freezer next to the fryer. Physical facilities shall be maintained in good repair. Repair floors and diagnose ice leak issues.
1.0
55.
6-501.12; Core; Observed dust buildup on shelving holding computer monitor above the makeline. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Observed excellent handwashing procedures during inspection!
7-201.11; Priority; Observed sanitizer spray next to milkshake mixer. Observed stainless steel polish next to gloves.28 Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
28.
7-102.11; Priority Foundation; Observed unlabeled degreaser. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled
0.0
49.
4-601.11(B) and (C); Core; Observed dust on computer stored above the makeline. and on shelf in the kitchen.Dried food debris present in ventilation equipment on the line. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
54.
5-501.116; Core; Observed thick grease on container outside and soiled trash and recycle dumpsters. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.call landlord or contact service provider for cleaning.
0.0
55.
6-501.11; Core; Observed damaged/ broken floor tiles inside kitchen. Floor is buckled inside walk in freezer with a thick buildup of ice present(this is a safety hazard. Physical facilities shall be maintained in good repair. Repair floors and diagnose ice leak issue.
0.5
General Comments
Observed excellent handwashing procedures during inspection! According to PIC mop water is dumped in the storm sewer outdoors due to plumbing issues.. This is not an approved area for discarding grey water. Use the mop sink at all times. 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
4-601.11 (A); Priority Foundation; Observed a buildup inside nozzle above foo prep sink.EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- item washed.
0.0
20.
3-501.14; Priority; Observed cooked mushrooms and veggie burger patties prepared at 9am exceeding max cooling time frame inside walk in cooler. Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
1.5
33.
3-501.15; Priority; Observed cooked mushrooms, blue cheese,veggie burgers cooling inside deep containers tightly covered. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.EHS provided training.
Covers removed.
0.5
38.
6-501.111;Core Observed dead cockroach on the floor under 3 comp sink. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control.
0.0
General Comments
Observed excellent handwashing procedures during inspection! According to PIC mop water is dumped in the storm sewer outdoors due to plumbing issues.. This is not an approved area for discarding grey water. Use the mop sink at all times. 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; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
47.
4-501.11; Core; Metal shelf inside the reach-in freezer is starting to rust. Arm spray above the prep sink is rusty, with some residue and old tape. Equipment shall be maintained in a state of good repair. Replace the shelf and arm spray.
0.5
55.
6-501.11; Core; Found two broken tiles on the floor in walk-in cooler next to the door to walk-in freezer. Physical facilities shall be maintained in state of good repair. Replace broken tiles.
0.0
55.
6-501.12; Core; Floor under the fryers have grease residue accumulation, also the floor inside the walk-in freezer have some ice-cream splashes under the shelving and in the corners. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
*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. No PIC signature due COVID-19 precautions. Verification will be held on June 11th to check if ice machine has been cleaned. Follow-Up: 06/11/2020
*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.
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.
Do not store food on the floor. Observed boxes of fries being directly stored on the floor in the walk in freezer.
1.5
23.
Do not tightly wrap foods that are actively cooling. This will not allow for heat to dissipate. Observed hamburgers that were cooled last night in walk in cooler. Temperature was below 45F, but the container had been wrapped with plastic and was bowed in the middle indicating that they had been tightly wrapped prior to cooling.
1.0
34.
Store utensils in such a way so that the handles are pointing in the same direction.
0.5
35.
Invert all single service to go containers to prevent contamination.
0.5
36.
Replace torn gaskets(4) om make table and on walk in cooler door. Handle is broken on 1 door refrigerator underneath oven.
0.5
40.
Clean all equipment including refrigerators, freezers, shelving, and hot hold units. Observed debris build up on equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed employee handle raw meats with bare hands, then handle food storage containers, then handle clean spoons, spatulatas, etc without washing hands. Hands must be washed when changing tasks, especially after handling raw potentially hazardous foods.
2.0
11.
Sanitizer must be between 200ppm-400ppm(quat). Sanitizer was above 400ppm and turned test strip teal blue.
1.5
17.
Keep all potnetially hazardous cold foods 45F or below. Cheeses ad sliced tomatoes were above 45F.
2.0
36.
Replace all torn cooler gaskets.
0.0
45.
Repair floors as needed. Floor has cracked and missing tile that make the floor not easily cleanable.
0.0
49.
No documentation of approved training - no credit awarded.
Store foods according to final cook temperature. Observed raw chicken over raw hamburgers and rawhamburgers over hot dogs in 1 door freezer. Do not store food onthe floor. Observed several boxes of fries on the floor in the walk in cooler.
1.5
21.
Hot water must be at least 130F. Hot water was 117F during inspection. Hot water was checked later and it was 130F.
0.0
29.
All food handlers must wear hair restraints. Observed drive thru employee preparing fries without a hair restraint.
0.5
33.
Do not store tongs on oven handles.
0.5
36.
Replace rusty shelves and poles above vegetable prep and dish sink. Replace all torn cooler gaskets. Several coolers have broken handles, repair or replace. Replace or repair damaged fronts to make line hot hot hold unit, there is exposed insulation and it is not easily cleanable.
0.5
38.
Provide test strips to determine sanitizer strength. Quat test strips were available but bleach was being used as a sanitizer.
0.0
43.
Provide hand towels at all handwash locations.
1.0
44.
Remove trash and leaf debris from behind dumpster. Replace lid to grease holding container by dumpsters.
0.5
46.
Replace light shield in prep area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
One bottle of water with other employee beverages. Employee beverages should be in cups with lid or straw to minimize hand to mouth contact. Bottle was discarded.
1.5
10.
One bag of raw breaded chicken stored on top of bags of fries in 2 door low boy next to fryer. Do not store raw meats above ready to eat foods or vegetables in freezers or coolers. Chicken was moved to other freezer.
0.0
11.
Upper inside of ice machine needs cleaning; this portion is a food contact surface and must be kept clean, may need to clean machine more frequently. Machine was cleaned during inspection. One bucket of sanitizer in front by make line as too strong according to test strips; proper concentration for quat sanitizer is 200-400ppm, owner stated that chemical dispenser is no longer working and sanitizer is being mixed by hand, suggest filling buckets from sink of sanitizer that is properly mixed instead of trying to mix each bucket individually.
1.5
19.
Observed owner using spray bottle to clean tables, bottle was labeled with marker as sanitizer, bottle also had glass cleaner label. All chemical bottles must be properly labeled with their contents and do not mix chemical bottles.
0.0
29.
Observed multiple employees, including managers, preparing and handling food without hair restraints. All employees that handle or prepare foods must wear an approved hair restraint (hat, hair net, visor, etc) while handling or preparing food.
0.0
33.
Thermometer being stored in bottle with liquid sanitizer, sanitizer is not effective if it is not allowed to air dry and all organic matter is not removed from surface, thermometer should be wiped down with cloth with sanitizer and left on a clean dry surface to air dry. Guards used for mixing milk shakes should be cleaned and sanitized at least every 4 hours while in use, any in-use utensils that come into contact with potentially hazardous foods must be cleaned and sanitized every 4 hours while in use.
0.0
34.
Found several containers stacked wet on rack above 3 compartment sink and underneath cutting board was wet on make line; be sure to allow all equipment and utensils to thoroughly air dry after cleaning and prior to stacking or storage.
0.5
36.
Replace cracked, worn top to ice cream freezer. Cutting boards are stained and have deep cuts, resurface or replace cutting boards. Replace rusty shelves and poles above vegetable prep and dish sink. Replace rusty sponge holder by dish sink. Replace all torn cooler gaskets. Several coolers have broken handles, repair or replace. One of the cup guards for milkshake machine is cracked, replace. Replace or repair damaged fronts to make line hot hot hold unit, there is exposed insulation and it is not easily cleanable. Remove duct tape from pipe on ladies` restroom toilet, if it is leaking or broken, repair. Some of the O-rings on the soda nozzles are starting to break down and peel, replace.
0.5
42.
Drain pipes for soda machines (drive thru and dining room) are down in the drains, there is potentially for cross connection or backflow in these areas, need to provide air gap between pipe and drain.
0.0
44.
Remove trash and leaf debris from behind dumpster.
0.5
45.
Repair wall and backsplash below soap dispenser in restrooms.
0.0
46.
Clean fan covers in walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
On one side of make line, tomatoes were piled high in container, at the time of inspection the tomatoes were at required temperature and were not in violation, but could be a violation in the future. Tomatoes should not be over stacked in pans. Previously cooked and cooled chili and mushrooms were being reheated in a hot hold unit and unit appeared to be capable of meeting reheating requirements, however, it is intented for hot holding not reheating; suggest reheating foods in a pot on the grill or in the microwave to 165F prior to putting foods into hot hold unit.
One bottle of water with other employee beverages. Employee beverages should be in cups with lid or straw to minimize hand to mouth contact.
0.0
11.
On customer self service drink fountain some nozzles had slime mold, clean nozzles. Lid and top inside of lemonade machine has mold, clean machine.
1.5
14.
Chili in walk-in cooler was at 125F after 2 hours in walk-in. Chili was brought up to 174F within 15 minutes.
2.0
17.
Tomatoes above make line being held at 68F. Tomatoes are now considered potentially hazardous foods and must be maintained at 45F or less. Tomatoes had been out of temperature for 1 hour. Tomatoes were switched with lettuce and placed in make line and were at 43F within 1 hour.
0.0
23.
Chili cooling in walk-in cooler was in deep pans, stacked on trays, and tightly covered. Chili was still at 125F after being in walk-in for 2 hours. When cooling hot foods, they must be rapidly cooled from 135F to 70F within 2 hours and from 70F to 45F within 4 hours. Foods can be cooled in ice bath or in shallow pans( product should be no deeper than 2 inches in pan) in walk-in cooler or freezer. Do not tightly cover, or stack pans while cooling. Foods can be stored tightly covered and stacked once they reach 45F or less.
1.0
33.
Do not store knife at vegetable prep sink behind water faucet. Knives should be stored in an approved knife holder or on a clean dry surface.
0.0
34.
Do not air dry after cleaning or store cutting boards against wall, wall is dirty.
0.5
36.
Repair broken door on reach in burger freezer. Replace cracked, worn top to ice cream freezer. Cutting boards are stained and have deep cuts, resurface or replace cutting boards. Replace rusty shelves above dish sink. Several cracked or broken plastic containers, replace containers as they become cracked and broken.
0.5
40.
Clean inside of top ice cream freezer. Clean slime mold from ice drain on drink fountain at drive through window.
0.5
43.
Duct tape on pipe on toilet in women`s restroom. Remove duct tape and have pipe repaired if needed.
0.0
44.
Remove trash and leaf debris from behind dumpster.
0.0
45.
Repair ceiling and water damage above can wash. Recaulk walls around bottom of can wash. Repair corner caps on walls next to registers. Clean ceiling in men`s restroom, it is dusty an dirty. Repair wall and backsplash below soap dispenser in men`s restroom.
0.5
46.
Clean vents in restrooms.
0.0
47.
Remove storage from floor next to ice machine. Boxes of food stored on floor in walk-in freezer, remove boxes from floor. Storage must be 12 inches off floor in all areas of establishment. Brooms stored on floor. Brooms and mops should not be stored on the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Observed employee placing hamburger pan on trash can and then placing it back into burger holder. Protect food during handling.
1.5
11.
Built up of mildew was present on ice machine (cleaned out during inspection).
1.5
17.
Cheese not at required temperature. All foods that require a cold holding temperature must be maintained at 45F or below. (cheese stack reduced on serving line).
2.0
36.
Small refrigerator unit in back kitchen gasket in poor repair. Soda driknig counter in poor repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Singler service cups must be in a cup dispenser or plastic cleese must be around them. All storage must be either 12in or 6in aboce the floor (walkin freezer).
Need to clean the upper interior compartments of ice maker ( in dining room) to remove slime mold.
2.5
15.
Allow multi-use food containers to air dry prior to stacking within each other (Food containers were stacked within each other wet).
1.5
17.
Need to clean the wire grate at catch basin of soda machine (drive thru window). Replace broken door gaskets on prep line refrigerator doors, 1 door hot dog refrigerator, french fry refrigerator. Replace broken door handle inserts on refrigerator/freezer units throughoput facility (the missing handle inserts create a cleaning obstacle and physical hazard).
1.0
23.
Keep the dumpster and oil tank doors/lids closed when not in immediate use ( door of dumpster and lid of oil tank was open)
1.0
28.
Replace broken and missing baseboard floor tiles.
0.5
29.
INcrease lighting to meet min. requirement of at least 50 fc over all food prep, cooking, ice scooping, utensil washing surfaces. Need at least 10 fc everywhere else. Replace broken light shield over utensil wash sink.
0.5
General Comments
Complete repairs in mop sink closet (need to add a washable ceiling + light, seal all wall panel seams (especially at bottom of wall where it meets basin ). Trash and food waste spilling or missing trash can is accumulating in child's snack pak bags (keep a lid or cover on the box containing these bags).
