5-205.11; Priority Foundation; Two handwashing sinks are blocked with the use of water intake hoses for use in mobile air conditioning units. Condensation lines from air conditioning units are draining into handwashing sink basins. A handwashing sink may not be used for purposes other than handwashing. Remove hoses from handwashing sink to allow for proper handwashing. Follow up by 6/21/2024.
1.0
16.
4-602.11; Core; Observed buildup of black and pink residue inside the soda machine ice chutes. Surfaces in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice dispensing chutes more frequently.
3.0
General Comments
Follow up by 6/21/2024. If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 06/22/2024
4-602.11; Core; Observed thick black residue inside two ice machine chutes inside soda dispenser. Observed soiled nozzles at half and half and cold brew self service equipment. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. PIC agreed to empty ice and detail clean machine.
1.5
21.
3-501.16(A)(1) ; Priority; Observed chili and nacho cheese holding below 135F inside self service unit. TCS foods shall be held at 135F or greater- items discarded.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Observed one container of pico above 41F. TCS foods shall be held at 41F or below- item discarded.
0.0
23.
3-501.17; Priority Foundation;Observed beer bratwursts with an open date of 12-17-23 and discard date of 12-29-23.Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated This item may be held under refrigeration for only 7 days.
2-102.12 (A); Core; PIC in charge during inspection did not hold the food safety certification. food protection manager was not available during the inspection. The PIC 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. Obtain certification.
Owner will send managers to complete certification.
0.0
21.
3-501.16(A)(1) ; Priority; Observed corn dogs and tornados holding below 135F TCS foods shall be held at 135F or greater- items discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed pork links, beef hot dogs, and Italian sausage holding above 41F. TCS foods shall be held at 41F or below- items discarded.
1.5
33.
3-501.11; Core; Observed pizza, sausage french toast, and breakfast sandwiches stored inside tall freezer holding above 32F. Stored frozen FOODS shall be maintained frozen. Manager called service for unit repair.
0.5
36.
4-502.11(B); Priority Foundation; Observed food thermometer not properly calibrated. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Item calibrated.
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
2-501.11; Priority Foundation; Policy not available for review. 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. Policy sent to manager via email.
0.0
21.
3-501.16(A)(1) ; Priority;Observed chicken tacos holding below 135F inside self service unit. TCS foods shall be held at 135F or greater- items discarded.
0.0
38.
6-501.111; Core; Observed flies active in facility. 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. Call pest control.
1.0
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; Coleslaw (only very small amount left in the container) was holding above 41F, see chart above. (Time/Temperature Control for Safety Food) TCS foods shall be cold held at 41F or below. CDI - PIC discarded the food, and replaced it with a new one at a right temperature.
0.0
49.
4-601.11(B) and (C); Core; Customer self serve area with condiments had some residue/food debris accumulation. Non-food contact surfaces of equipment shall be kept free of
an accumulation of dust, dirt, food residue, and other debris. Clean the area more frequently.
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
*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.
*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. Follow-Up: 04/27/2018
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.
Bottle of spray sanitizer too strong according to test strips (immediately turns strips bright teal, indicating concentration well in excess of approved levels). Proper concentration for quaternary ammonia sanitizer is 200-400ppm. If mixing sanitizer by the bottle, each bottle should be checked with test strips to ensure that it is at the proper concentration. Sanitizer was re-mixed properly. ***This is a recurring problem in this facility, and is being assessed at full credit. All staff should be educated in the proper method to mix and check sanitizer. Strongly recommend installation of a pre-mixed dispenser or alternative mixing method. Suggest using 3 compartment sink to mix sanitizer and fill bottles from there instead of trying to mix bottles individually. ***
3.0
34.
Microwave located on drainboard on "dirty" end of three compartment sink. Equipment shall be stored in a clean location. This is not considered to be a clean location and could put food at risk of contamination if food were prepared at this location without washing, rinsing, sanitizing three compartment sink first. Relocate microwave.
0.5
43.
Handwash sink at front customer area has no paper towels available. Maintain soap and paper towels stocked at all handwash sinks. Additional note: recommend relocating three compartment sink soap and paper towels to directly above handwash sink. Current location may indicate to employees that three compartment sink is intended for handwashing, which it is not.
1.0
45.
Floors not clean and not in good repair under frozen drink machine. Floor not clean along wall in warewashing area that backs up to frozen drink machine. Maintain floors clean and in good repair.
0.5
47.
Remove storage from floor in back storage area/utensil wash area. All storage must be at least 12 inches from the floor if stationary or can be 6 inches if easily movable/on wheels, this is for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Move box and bag from ground in dumpster area into dumpster. Maintain dumpster area clean.
Bottle of spray sanitizer too strong according to test strips. Proper concentration for quaternary ammonia sanitizer is 200-400ppm. If mixing sanitizer by the bottle, each bottle should be checked with test strips to ensure that it is at the proper concentration. Sanitizer was re-mixed properly. ***This is a recurring problem in this facility, and is being assessed at full credit. All staff should be educated in the proper method to mix and check sanitizer. Strongly recommend installation of a pre-mixed dispenser or alternative mixing method. Suggest using 3 compartment sink to mix sanitizer and fill bottles from there instead of trying to mix bottles individually. ***
3.0
34.
Microwave located on drainboard on "dirty" end of three compartment sink. Equipment shall be stored in a clean location. This is not considered to be a clean location and could put food at risk of contamination if food were prepared at this location without washing, rinsing, sanitizing three compartment sink first. Relocate microwave.
0.5
35.
Cased single use napkins stored on floor. Do not store single use items on the floor.
0.5
40.
Clean interior of chemical cabinet under front handwash sink.
0.0
43.
Handwash sink at front customer area has no paper towels available. Maintain soap and paper towels stocked at all handwash sinks. Additional note: recommend relocating three compartment sink soap and paper towels to directly above handwash sink. Current location may indicate to employees that three compartment sink is intended for handwashing, which it is not.
1.0
45.
Floors not clean and not in good repair under frozen drink machine. Standing dirty water on floor along wall in warewashing area that backs up to frozen drink machine. Maintain floors clean and in good repair. Recommend that establishment find source of water and correct it promptly, to prevent possible damage to walls and floors.
0.5
47.
Remove storage from floor in back storage area/utensil wash area. All storage must be at least 12 inches from the floor if stationary or can be 6 inches if easily movable/on wheels, this is for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Discolored water observed to flow from three compartment sink faucet when turned on. This can indicate that it hasn't been used in a while. Please remember that all wares (such as hot dog tongs, food contact components of chili dispenser, etc) must be washed, rinsed, sanitized at three compartment sink. Food thermometer present, but stored in a difficult to access location. Recommend that it be located such that it is accessible. Food temperatures shall be checked upon receiving and holding temperatures should be checked several times a day.
Discolored water observed to flow from handwash sink near three compartment sink. This may indicate that it has not been used recently. ***PLEASE NOTE: it is vital that employees wash hands upon arriving at work, beginning food preparation, using the restroom, or doing any activities which would soil the hands. This handwash sink should be used numerous times a day. Failure to properly handwash can lead to foodborne illness.*** (No activities observed during inspection that require handwashing.)
0.0
11.
Bottle of spray sanitizer too strong according to test strips. Proper concentration for quaternary ammonia sanitizer is 200-400ppm. If mixing sanitizer by the bottle, each bottle should be checked with test strips to ensure that it is at the proper concentration. Sanitizer was re-mixed properly. ***This is a recurring problem in this facility, and is being assessed at full credit. All staff should be educated in the proper method to mix and check sanitizer. Strongly recommend installation of a pre-mixed dispenser or alternative mixing method. Suggest using 3 compartment sink to mix sanitizer and fill bottles from there instead of trying to mix bottles individually. ***
3.0
12.
Waste awaiting counting observed in unmarked cardboard box and retail bags. Clearly label waste food if not discarding immediately.
0.0
16.
Tornados observed on prep line at 123-127 degrees F. Chicken biscuit in hot hold case observed at 86 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI.
2.0
19.
Found bottle labeled sanitizer that contained blue liquid that was identified by manager as window cleaner. Do not mix chemical bottles. All chemical bottles must be properly labeled with their contents. Discard or relabel this spray bottle. Do not re-purpose bottle back to sanitizer. ***Noted in general comments on prior inspection.***
1.5
40.
Clean interior of reach in freezer.
0.0
47.
Remove storage from floor in back storage area/utensil wash area. All storage must be at least 12 inches from the floor if stationary or can be 6 inches if easily movable/on wheels, this is for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
One handsink in men`s restroom was not functioning properly. Manager stated that a work order was in on the sink for repair. Other sink in restroom was working properly. Follow up for handsink not needed.
0.0
8.
Found one packaged hamburger with mold on bun in customer self-serve cooler. Foods should be checked regularly to insure that they are in good condition. Hamburger was pulled from shelf to be discarded.
0.0
11.
2 bottles of spray sanitizer were too strong according to test strips. Proper concentration for quaternary ammonia sanitizer is 200-400ppm. If mixing sanitizer by the bottle, each bottle should be checked with test strips to insure that it is at the proper concentration. Sanitizer was re-mixed properly. This is a recurring problem in this facility, all staff should be educated in the proper method to mix and check sanitizer. If mixing sanitizer proper is an issue, may need to consider installation of a pre-mixed dispenser or alternative mixing method. Suggest using 3 compartment sink to mix sanitizer and fill bottles from there instead of trying to mix bottles individually.
3.0
19.
Found bottle labeled sanitizer that contained blue liquid that was identified by manager as window cleaner. Do not mix chemical bottles. All chemical bottles must be properly labeled with their contents.
0.0
36.
Recaulk back and side splashes in restroom handsinks. Behind handsink in coffee/food area, there are holes left in the counter from where cords to old equipment came through, one of these holes has exposed raw wood, this area needs to be sealed or covered so that raw wood is not exposed. There is a large ice build up in the bottom of the reach-in freezer in back, remove ice, if needed repair unit.
0.5
38.
Test strips provided are discolored and do not look like they are being used. Need new test strips. Test strips must be used each time sanitizer is mixed to check that it is the proper concentration.
1.0
40.
Clean shelves in reach-in freezer.
0.0
43.
Handsink in back next to 3 compartment sink did not have any soap or paper towels. Handsink in front did not have papertowels either, manager provided a roll of paper towels but this is not considered a sanitary method of dispensing towels, need to provide a papertowl holder or dispenser so that hand towels do not have to be handled to get a towel.
1.0
44.
Plastic drink pallets and other store trash/items left after renovation need to be removed from dumpster area. Dumpster has hole in bottom, is rusty and leaking; replace dumpster, make sure new dumpster has a drain plug.
1.0
46.
Clean exhaust fan covers in restrooms.
0.5
47.
Remove storage from floor in back storage area/utensil wash area. All storage must be at least 12 inches from the floor if stationary or can be 6 inches if easily moveable/on wheels, this is for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded.
Bottle of spray sanitizer was too strong according to test strips. Need to be sure to check sanitizer each time bottle is mixed to insure that it is the proper concentration. Sanitizer was changed out.
1.5
16.
Hotdogs, sausages, and Tornados on hotdog roller were not being maintained at 135F. All hot potentially hazardous foods must be maintained at 135F or greater at all times. Foods had been out of temperature for 45 minutes, hotdog roller was turned up and foods were reheated to 165F.
2.0
21.
Facility does not have hot water. Hot water heater does not seem to be working. At start of inspection, there was hot water at the handsink, but approximately 20 minutes later when restrooms were checked, there was no hot water. Manager has called for repair of hot water heater.
0.0
36.
There is a leak near the handwash sink in the food service area; location of leak could not be determined but water was coming from under the wall next to the handsink, repair leak.
0.0
38.
Test strips provided are discolored and do not look like they are being used. Need new test strips. Be sure to use test strips each time sanitizer is mixed to check that it is the proper concentration.
0.5
40.
Clean drain boards of 3 compartment sink.
0.0
43.
Handsink in food service area had watered down soap, do not water down soap. Handsoap in back next to 3 compartment sink did not have any soap.
1.0
44.
Keep dumpster doors closed. Plastic drink pallets and other store trash needs to be removed from dumpster area. Dumpster has hole in bottom, is rusty and leaking; replace dumpster, make sure new dumpster has a drain plug.
1.0
45.
Clean floors behind slush machine.
0.0
46.
Clean fan covers in restrooms.
0.0
47.
Remove storage from floor in back storage area/utensil wash area. All storage must be at least 12 inches from the floor if stationary or can be 6 inches if easily moveable/on wheels, this is for cleaning purposes.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Employees wear gloves and use tongs for any food prep or handling, so antibacterial soap is not required, but EHS suggested that antibacterial soap be provided at handsinks where employees wash hands.
Hand washing station out near warming rack did not have soap or paper towels. All hand washing station must be provided with soap and paper towels. Remember must you antibacterial soap or use hand sanitizer after washing with non-antibacterial soap. **Follow up for soap on 8/4/09.**
1.5
11.
Bottle of spray sanitizer was too strong according to test strips. Need to be sure to check sanitizer each time bottle is mixed to insure that it is the proper concentration. Sanitizer was changed out.
1.5
35.
Do not over stack single service cups in the dispenser. Store cups in a manner that the rim or drink part of the cup is protectected. Containers holding single service items(drink lids, condiment packets, straws, etc) need to be cleaned out, they have debris and crumbs inside.
0.5
38.
Test strips provided are discolored and do not look like they are being used. Need new test strips. Be sure to use test strips each time sanitizer is mixed to check that it is the proper concentration.
0.0
40.
Clean inside of chili and cheese dispenser. Clean drainboards of 3 compartment sink. Clean up leaking soda syrup in syrup storage area. Clean walls in dishwash area.
0.5
44.
Keep dumpster doors closed. Plastic drink pallets and other store trash needs to be removed from dumpster area. Dumpster has hole in bottom and is rusty, dumpster needs to be replaced.
0.5
49.
No documentation of approved training - no credit awarded.
Hand washing station out near warming rack did not have soap or paper towels. All hand washing station must be provided with soap and paper towels. Remember must you antibacterial soap or use hand sanitizer after washing with non-antibacterial soap.
1.5
11.
No spray bottle of sanitizer available during inspection. Have bottle of sanitizer available in front food prep to sanitize counter tops throughout the day.
0.0
35.
Remember not store over stack single service cups in the dispenser. Store cups in a manner that the rim or drink part of the cup is protectected.
0.0
49.
No documentation of approved training - no credit awarded.
Handwash sink in back room (utensil wash room) is being used fro storage of items. Handwash sink basin must be free of storage and available for use.
2.0
21.
In men`s restroom: Toilet paper was stored on floor (need properly sized dispensor to supply toilet paper through). Need to supply soap through a dispensor at the customer self service area handwash sink.
1.0
General Comments
Always supply hand drying towells and toilet paper through a dispensor that prevents contamination of the paper.
Hot dogs and cheeseburger dogs held outside of required temp. range. ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE.
2.5
11.
Sanitizer solution in spray bottle tested at 0ppm. The Quaternary Ammonia Sanitizer this facility used must be in range of 200-300ppm.
2.5
21.
Soap was not supplied at customer handwash sink beside hot dog display.
1.0
31.
Cleaning Chemical spray bottles were stored on wire shelves directly above single service cups and pizza boxes.
2.5
General Comments
Do not store items that block access to handwash sink, in front of handwash sink.
