4-601.11(B) and (C); Core; The prep walk-in cooler has light food residue collecting on the shelves. The chicken walk-in has light residue collecting on the shelves and dust in the fan guards...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. Improvement seen.
0.5
55.
6-501.12; Core; The strainer at the scrub sink drain was full and caused water to back up and spill over the flood rim during the visit...Physical facilities shall be cleaned as often as necessary to keep them clean. CDI: Strainer was cleaned and wastewater was contained.
3-501.16(A)(1) ; Priority; One container of grilled chx had pieces that measured 122-127F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Product voluntarily discarded. All other hot holding was adequate, even inside the same table.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, pimento cheese, & liquid egg on ice at the make line measured from 39-46F. At the beginning on the inspection, the PIC stated that the prep walk-in was not maintaining temperature and product was being relocated to the chicken walk-in cooler. Product in this cooler measured ~47F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product on the make line was allowed to cool but was instead voluntarily discarded by the PIC. TCS food in the walk-in was relocated and maintenance arrived to service the cooler during the inspection.
1.5
41.
3-304.14; Core; The biscuit station had a heavily soiled towel sitting next to the butter to collect drippings. Towels used for wiping work surfaces were not being stored inside of the sanitizer buckets...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Towels replaced.
0.0
47.
4-501.11; Core; Shelving in various coolers is rusted/peeling. The prep walk-in cooler & the reach-in freezer had ice buildup on the fans...Equipment and components shall be maintained intact and in good repair/condition.
0.5
49.
4-601.11(B) and (C); Core; The reach-in freezer on the line has ice buildup at the top and soiled shelving. The prep walk-in cooler has residue collecting on the fan guards. The chicken walk-in has residue collecting on the shelves...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.
5-501.113; Core; Cardboard dumpster has cracked/damaged top lids...Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Have the damaged lids replaced.
0.0
54.
5-501.114; Core; One trash dumpster has broken drain plug, and cardboard dumpster drain has no plug...Trash/recycling dumpsters with drains shall have plugs in place...Replace missing plugs.
0.5
55.
6-501.11; Core; Several floor tiles were missing or damaged and grout was missing between some tiles in areas like the fry station. The spray hose at the 3 comp sink has a leak...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures.
3-302.11; Core - Tea urns were uncovered with tea inside...Food/beverages shall be kept covered when in storage...Cover tea urns when tea is inside them.
0.0
21.
3-501.16(A)(1); Priority - Ham, gravy and beans were below 135F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above or use approved time as a public health control...CDI by reheating foods or voluntarily discarding.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Bottles of milk (not shelf stable) and cole slaw in front see-thru refrigerator were 49-50F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods.
1.5
24.
3-501.19; Priority Foundation - Sausage patties and some pans of chicken on time control were about a 1/2 hour past their hold time based on 2-hour time hold on pans...TCS* foods using time as a public health control shall not exceed a maximum of 4/6 hour applicable time hold...CDI by voluntarily discarding foods that exceeded maximum 2-hour time hold (according to written establishment procedures).
0.0
33.
4-301.11; Priority Foundation - Front see-through refrigerator was not maintaining foods at 41F or less...Equipment for cold holding TCS* foods shall be sufficient in capacity to provide proper cold food temperatures of 41F or less...CDI by removing TCS* foods from this unit.
0.0
44.
4-903.11(A), (B) and (D); Core - Clean wire pan inserts (used for ready-to-eat foods) were stored on soiled shelves above raw chicken breading area. Several clean metal pans were stacked while wet...Clean equipment and utensils shall be protected from contamination and stored inverted in self-draining position to air dry...Do not store clean utensils on soiled shelves, and separate wet pans and completely air dry before stacking. NOTE: Consider placing vinyl liners on wire shelves (where clean pans, inserts are stored) directly above raw chicken breading area.
0.5
45.
4-903.11(A) and (C); Core - Some coffee filters and stack of disposable cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep filters in original bags and keep cups in approved dispenser or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-205.10; Core - At soda dispensing stations, when ice bin lids are open, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
47.
4-501.11; Core - Many wire shelves throughout facility, walk-in units, and in upright freezer were peeling or rusty. Large ice accumulation was in upper part of upright freezer. Small door on side of walk-in cooler does not latch properly to keep it closed...Food service equipment shall be maintained in good repair...Replace damaged shelves, and repair door latch and freezer so ice does not accumulate.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving, metal cabinets, upright freezer interiors, condiment storage containers, equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Cardboard dumpster has cracked/damaged top lids and metal bottom, and one trash dumpster has rusted through...Trash and recycling dumpsters shall be maintained in good repair...Replace the damaged dumpsters.
0.5
54.
5-501.114; Core - One trash dumpster has broken drain plug, and cardboard dumpster drain has no plug...Trash/recycling dumpsters with drains shall have plugs in place...Replace missing plugs.
0.0
55.
6-501.11; Core - Throughout kitchen, several floor tiles were missing or damaged and grout was missing between some tiles. In chicken walk-in cooler, metal baseboards were separated from wall, and several holes were in kitchen walls. Caulk was missing or hanging in ventilation hood corners above cooking and biscuit oven areas...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures above.
0.5
55.
6-501.12; Core - Kitchen drain covers under sinks were soiled. Vent hood filters were soiled, and bathroom ceiling vent grates were dusty. Metal cabinets and trash openings under ice machine, napkin, and condiment station in dining area were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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
3-501.16 (A)(2) and (B); Priority; Liquid eggs on ice measured 51F at the prep line. TCS food shall be cold held at 41F or below. CDI- Eggs were voluntarily discarded.
1.5
41.
3-304.14; Core; Chlorine sanitizing solution un buckets measured 0ppm. Cloths in-use for wiping counters shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm for chlorine). CDI- Sanitizer was changed out. New mixture measured over 100ppm.
0.5
47.
4-501.11; Core; Two light bulbs in walk-in cooler were out. Equipment shall be maintained in good repair. Replace light bulbs.
0.5
48.
4-501.19; Priority Foundation; Hot water at the wash compartment measured 87F when employee was actively washing.The temperature of the wash solution in manual warewashing equipment shall be maintained at 110F or above. CDI- New water was added to solution. Temperature measured 115F
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed: Bottom of tall reach-in freezer was soiled. Handles of equipmemt were greasy. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt and other debris. Clean areas mentioned
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*
*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.
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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. Lauren Plis 919-500-0943
*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.
Go to www.wakegov.com/food for rule information and important updates. The NC Food Code can also be downloaded at http://ehs.ncpublichealth.com/index.htm
2 flat top grills were being operated without front control cover panels in place. The baseboard flashing was separated from walls, inside both walk-in refrigerators [Need to tighten baseboard flashing to wall and seal top seam.].
0.5
40.
Dust build-up was on wire shelving, above utensil wash sink. Charred food oil build-up was on underside of the shelf that is located above ice bath on sandwich prep line. Food/debris build-up was on door seals, shelving,and hinges of 2 door stack freezer, in fryer station. Tea build-up and some mold were on shelves , in cabinet below dining room tea urns. Drink residue build-up was on back wall of cabinet, below soda dispenser.
0.5
44.
Tiles in mop sink basin were damaged/missing [Repair so that liquids do seep under tiles.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
Seasoning and chicken juices were left in chicken tumbler, after cleaning procedure. Food debris was left in black plastic food storage bins, after cleaning procedure. Fats/oils were left on surfaces of metal pans which were stored on shelves in breading area, after cleaning procedure. Food debris was left in metal food storage pans that were stored on shelves above utensil wash sink, after cleaning procedure. Red sanitizer bucket contained chlorine solution that tested at concentration of 10ppm [Chlorine sanitizer must be used at concentration of 50-100ppm.] CDI-Items cleaned during inspection.
3.0
36.
Coating was peeling and rust was present on wire shelves in chicken walk-in refrigerator. The shelf below prep table was detached and being supported by a bucket [The bucket is a cleaning obstacle and had build-up of food debris from floor cleaning process on it. Have shelf properly welded back in place.]. The door clasp does not function on small pass-thru door of walk-in produce refrigerator.
0.5
40.
Food debris/baked on oil build-up was on surfaces of bread toaster and chicken tenders heat lamp housing.
0.5
46.
2 light shields were broken, at drive-thru station. Dust build-up was on ceiling vents and surrounding ceiling surfaces, in prep areas. Paint was peeling from ceiling vent, in breader station area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Potato pies and cinnamon twists were stored without covers in walk-in freezer [Stored foods must be covered/protected.].CDI-Manager covered foods.
1.5
11.
Chicken fat/oil left on surfaces of 3 metal pans and 1 plastic bin, after wash/sanitize steps [Food debris,fats,oils must be removed from multi-use utensils prior to sanitize step.]. Food debris and metal shavings had built-up on blade of can opener. CDI-These items were cleaned and sanitized during inspection.
1.5
40.
Small area of mold growth was on white pvc drain line, above tea buckets, in walk-in refrigerator.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee was walking through the food prep area drinking from an open topped cup (Employee drinks must have lid and straw, to minimize hand contact with rim of cup where mouth touches.)
1.5
11.
Plastic bins used to store raw chicken, had food debris on surfaces after wash/rinse/sanitize/storage steps. CDI-Bins washed/sanitized. Build-up of carbon present under rims of bake pans.CDI-Cleaning process began.
1.5
26.
Plastic raw chicken breading bin was stored directly on top of dry foods, on lower shelf of prep table, prior to washing and sanitizing it.
0.5
36.
At drive-thru station, the ice bin drain line empties onto floor behind the cabinet (Need to reconnect PVC piping and route this pipe into floor drain.). Door gaskets on 2 door reach-in freezer have loosened from mount groove, and one of the gaskets is damaged alone seam and at corner, creating cleaning obstacles and preventing a tight seal on doors (Reattach gaskets to mounting groove and replace the broken gasket.).
0.5
40.
Debris build-up present on interior surfaces of heat lamps at drive-thru and sandwich/biscuit holding stations. Food debris and mold present on damaged reach-in freezer door gaskets. Food debris build-up and mold are present on walk-in refrigerator shelving.
0.5
46.
Loose caulk is hanging from seams in fume hood (Replace missing and loose caulk seals with a heat resistant caulk). Several ceiling light shields are broken in prep room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw sausage stored over beef in 2 door standing freezer; raw chicken stored over seasoning in middle walk in refrigerator; in walk in freezer, raw sausage stored over dessert and raw beef, raw chicken stored over potato products. Store foods by final cook temperatures, with ready to eat/cooked food above raw beef, then raw pork, then raw chicken. CDI-foods moved to proper locations and new storage chart given to manager to replace torn one on freezer.
1.5
21.
Hot water at three compartment sink not hot enough (126F max on this inspection; 110F on last inspection). Hot water must maintain at least 130F when chemical sanitization is used. Manager turned up hot water on water heater during inspection.
1.5
33.
Store rice scoop with handle pointing out of food (repeat). Ice scoop stored in holder with pooled ambient temperature water in the bottom of it. Store ice scoop on clean dry surface or in ice with handle pointing out.
0.5
36.
Racks in left walk in refrigerator have peeling coating (replace, do not repaint NSF racks) (repeat violation). Door gasket on juice refrigerator is warped, does not fit tightly (repeat). 2 door freezer gaskets are torn and damaged, do not allow tight seal (repeat). Insulation on refrigerant line in walk in freezer is torn (repeat).
0.5
40.
Remove corrosion from upper ice machine components (protect ice during this procedure).
0.0
42.
Install backflow prevention device on hose in dumpster area (repeat violation). Hose was hung up out of basin on this inspection (improvement from last inspection).
0.0
43.
Clean underside of urinal.
0.0
46.
Increase lighting above grill (must be at least 50 foot candles) and in walk in freezer (must be at least 10 foot candles). (repeat violations)
0.5
49.
No documentation of approved training - no credit awarded.
Hot water at three compartment sink not hot enough (110F) at beginning of inspection. Hot water must be at least 130F for chemical sanitization; hot water reached 130F by end of inspection.
0.0
33.
Whisk stored in room temperature water on prep table in front of fryers. Store utensils on clean surface, in food product with handle pointing out, with water constantly running to float food particles off surfaces, or in at least 135F water. Store rice scoop with handle pointing out of food.
0.5
36.
Door gasket on juice refrigerator is warped, does not fit tightly. 2 door freezer gaskets are torn and damaged, do not allow tight seal. Insulation on refrigerant line in walk in freezer is torn. Racks in left walk in refrigerator have peeling coating (replace; do not repaint NSF racks). Repair/replace broken hinge of cabinet door above trash closet in customer area.
0.5
42.
Hose nozzle was stored in basin in dumpster area - if drain were clogged there would be potential for contaminating water supply without backflow prevention device. Install backflow prevention device on hose in dumpster area.
0.0
45.
Replace ceiling tile above can wash.
0.0
46.
Increase lighting above grill (must be at least 50 foot candles) and in walk in freezer (must be at least 10 foot candles).
0.5
49.
No documentation of approved training - no credit awarded.
Plastic multi-use food storage bins/lids stored in walk-in refrigerator and metal multi-use food storage pans stored above breader station have food debris on surfaces, after wash/rinse/sanitize steps. CDI-all these food containers were placed at utensil wash sink, cleaning/sanitizing process started.
3.0
34.
2 wet cutting boards were stored on each other , prior to air drying, causing growth of mold on contacting sides.
0.5
36.
Door gasket on juice refrigerator is warped, does not fit tightly. Wheel on grill table is damaged, making it difficult to clean. 2 door freezer gasket is damaged, does not allow tight seal.
0.5
40.
Slime mold present on motor/pump surfaces, in pump compartment of ice maker. Underside of metal table ,beside biscuit prep table,has build-up of oils/debris on surfaces.
0.5
46.
Light shield is missing from overhead light, above sandwich prep station. Some overhead light bulbs are not working in fixtures above utensil wash sink, causing light intensity to drop below required 50fc min.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Time vs. Temp. approvals are on file at this location for bone-in chicken, chick strips, sliced yellow cheese.
Plastic food storage bins in walk-in refrigerator have debris on surfaces, after wash/rinse/sanitize steps. CDI
1.5
33.
Mold growth present in congtainer that ice scoop is stored in , at ice maker.
0.5
36.
Replace the broken ice maker door (sliding door has a split covering).
0.0
40.
Remove food debris build-up from wire shelving in raw chicken walk-in refrigerator. Remove build-up of dust/debris from cooling coils on bakc of cooling unit in walk-in refrigerators.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all potentially hazardous cold foods 45F or below and all ptentially hazardous hot foods 135F or above. Sausage patties were 123F-145F, eggs 42F-53, and cheese 59F. Repeat violation. COS Provide copies of all time in leiu of temperature agreements on site.
5.0
11.
Thoroughly clean and sanitize ice guard on ice machine.
2.5
15.
Improper ice scoop storage.
1.5
30.
Replace burnt out light bulbs in storage area.
0.5
General Comments
#21- Provide hand towels at all handwash stations. #23- Keep dumpster doors closed when not in uce.
Keep all potentially hazardous cold foods 45F or below and all hot potentially hazardous fooda 140F or above. Rice 134F, sausage 131F-140F, and eggs 56F. Repeat violation.
5.0
11.
Clean and sanitize ice gaurd on ice machine. Sanitizer must be with 200ppm and 40ppm(Quat).
2.5
17.
Replace damaged gasket on refrigeration unit.
1.0
General Comments
#29- Replace burnt out lights in walk in freezer. *Repeat violations will result in full point deductions.*
