4-601.11 (A); Priority Foundation;Observed a buildup up of food debris inside prep sink drain. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
21.
3-501.16(A)(1) ; Priority; Observed sausage and grilled chicken holding below 135F. TCS foods shall be held at 135F or greater. Items discarded.
1.5
48.
4-501.19; Priority Foundation; Observed employee actively washing dishes in soapy water solution 105F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Hot water added.
6-301.12; Priority Foundation; Observed paper towel dispenser not operating at the beginning of the inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels.
Dispenser repaired during inspection.
0.0
16.
4-702.11; Priority; Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. EHS provided training to employee.
1.5
16.
4-602.11; Core; Observed light debris inside large ice machine and black and brown residue inside self service ice machine in the dining area. 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. Manager agreed to empty ice and detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority;Observed pimento cheese and cut lettuce holding above 41F. TCS foods shall be held at 41F or below. Items discarded.
1.5
55.
6-501.12; Core;Observed thick dust on piping above makeline shelf. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.16(A)(1) ; Priority; Observed grits and country ham holding below 135F. TCS foods shall be held at 135For greater. Items discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed pimento cheese, american cheese, cut lettuce ect..holding inside ice bath where ice is only covering the bottom of the pans. TCS foods shall be held at 41F or below. Items discarded.
1.5
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on bulk bin in breading area. Observed soiled cabinet door under to-go condiment packets. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
55.
6-501.11; Core;Walk in freezer door does not close completely. Observed several missing and damaged floor tiles, particularly near the fryer station. this is a trip hazard. Physical facilities shall be maintained in good repair. Repair floor ASAP.
3-304.11; Priority; Observed sweet potato pies stored uncovered, directly inside delivery box without barrier food in contact with cardboard. FOOD shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Items placed in container with lid.
0.0
40.
2-402.11; Core; Observed team member in the kitchen washing dishes without wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.0
48.
4-501.19; Priority Foundation;Observed Observed employee actively washing dishes in soapy water solution 104F- hot water added. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110F.
0.5
48.
4-302.14; Priority Foundation; Observed chlorine test papers expired 2021. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain new test kit. New test kit obtained by the end of inspection.
0.0
55.
6-501.11; Core;Observed standing water in floor tile.Observed several missing and damaged floor tiles, particularly near the fryer station. this is a trip hazard. Physical facilities shall be maintained in good repair. Repair floor ASAP.
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
3-302.11; Priority Foundation; Observed ice condensation dripping into a pan of raw country ham inside tall reach in freezer. FOOD shall be protected from cross contamination. prevent cross contamination with foods. Item covered.
0.0
21.
3-501.16(A)(1) ; Priority; Observed hash browns holding at 118F. TCS foods shall be held at 135F or greater. Item discarded.
1.5
43.
3-304.12; Core; Observed ice scoop handle in direct contact with ice inside ice bin.During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not Potentially hazardous food (Time/temperature for food safety food ) with their handles above the top of the food within containers. Item removed.
0.0
55.
6-501.11; Core;Observed several missing and damaged floor tiles, particularly near the fryer station. this is a trip hazard. PHYSICAL FACILITIES shall be maintained in good repair. Repair floor ASAP.
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
3-501.16(A)(1) ; Priority; Observed pinto beans holding below 135F. TCS foods shall be held at 135F or greater. Item discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed raw chicken, egg wash, pimento cheese, cut lettuce and tomatoes holding above 41F; most items were in ice baths where the product was not sufficiently surrounded in ice. . TCS foods shall be held at 41F or below- items discarded.
1.5
38.
6-501.111; Priority Foundation; Observed flies active in the 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;
Call pest control
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup of flour and food debris on door handles and shelving. FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Areas cleaned during inspection.
0.0
55.
6-501.11; Core; Observed several missing and damaged floor tiles, particularly near the fryer station. this is a trip hazard. PHYSICAL FACILITIES shall be maintained in good repair. Repair floor ASAP.
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
4-903.11(A) and (C); Core; Observed boxes of single use cups on the floor in the storage. Cleaned equipment, utensils, and single-service/use articles shall be stored at least 15 cm (6 inches) above the floor. Move cups off the floor.
0.5
47.
4-501.11; Core; Observed ice buildup on the door frame of walk-in freezer and on the vent of the display reach-in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Remove the ice.
0.5
54.
5-501.115; Core; Observed cardboard boxes behind the recyclables dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean the area.
0.0
55.
6-501.12; Core; Small amount of food debris under the 3-comp sink. Physical facilities shall be cleaned as often as necessary to keep them clean. CDI - The area has been cleaned.
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; No PIC signature due to COVID-19 precautions.
*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.
*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. -Led by Ursula Gadomski
*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.
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.
Employee Drink in the walk-in cooler should be stored on a bottom shelf, separate from other items served to customers (not on top shelf). Consider designating a seprate spot, possibly on a try on the bottom near the boxes.
Pump sprayer in remote storage room has lost its label (label on ground next to sprayer). Relabel. Recommend labeling with a more permanent method to discourage emptying and re-using for other chemicals.
0.0
36.
Rusty areas on dry storage and wall mounted shelving. Ice formation at door seal to walk in freezer, likely indicating that door-jam heating element is failing. Have repaired promptly, as ice formation at door-jam can keep door from properly closing and can cause temperature problems and ice/frost buildup on shelves and packages inside freezer.
0.5
40.
Dry storage shelving, interiors of cabinets not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
Breaded steak patties on hot line with temps in range of 118-135 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Ensure that steam lines are at correct temperature and keep foods covered to help maintain proper temperatures.
2.0
19.
Pump sprayer for exterior use not labeled, located in remote utility/storage room not used for food-related storage. Label all containers of toxic materials.
0.0
40.
Table under flat grill, tops of tall pieces of equipment, interior of cabinet below condiment station not clean. Maintain equipment clean.
0.5
45.
Re-anchor metal base along exterior of walk in cooler near oven.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Ice on exterior of one case in freezer with no immediate risk of food contamination. No visible source of ice. Monitor this unit to ensure that no additional ice forms.
Sausage patties on hot line with temps in range of 115-125 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Ensure that steam lines are at correct temperature and that no spaces are left empty, as this can allow steam to escape.
2.0
19.
Pump sprayer for exterior use located in remote utility/storage room not labeled. Label all containers of toxic materials.
0.0
35.
Sleeved single use cups sitting on not clean surface in cabinet below soda machine (end caps missing from dispensers, allowing cups to fall to not clean surface). Store single use items on clean surface. Single use cups stacked well beyond tops of plastic sleeves. Keep single use cups protected by sleeves or dispensers. Pull sleeves up to expose a minimal number of cups.
0.5
36.
Shelving in walk in coolers peeling and rusting, especially at legs. Replace rusting components. Replace torn gasket on glassfront deli-style cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Tomato slicer located hanging in front of handwash sink. No immediate risk of contamination by splash, but location will discourage employees from washing hands at this sink. Hot water of 145 degrees F observed at handwash sink in women's restroom. Recommend that public handwash sinks be tempered to approximately 110 degrees F. Water in excess of 120 degrees F can be a scalding hazard. If electing to voluntarily correct this, do not attempt to lower water temperature at public handwash sinks by turning down water heater temperature. Hot water of 130 degrees F or higher is required in kitchen, regardless of water temperature in restrooms.
Sausage patties stored in unlined cardboard boxes in freezer. Protect foods from contamination. Do not store foods in contact with porous surfaces such as unlined cardboard. CDI.
1.5
36.
Shelving in walk in coolers peeling and rusting, especially at legs. Replace rusting components.
0.5
40.
Tops of ovens, top of expo line, shelving in dry storage area not clean. Maintain non-food contact surfaces clean.
0.5
43.
Handwash sign in men`s restroom faded and not readable - replace.
0.0
47.
One box, two brooms stored under shelves in remote storage room. If single use items (tea bottles) are stored in this room, everything in room must be elevated to at least 12 inches above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Drain pipe from ice machine extends below flood rim of floor sink. Elevate pipe to at least 1.5 pipe radius above floor level to prevent possible backflow risk if drain clogs. Remove remaining shipping film from ice machine.
All drinks must be stored below food and food contact surfaces. Drinks(2) were stored with bread on bread racks, beside a designated drink table.
1.5
13.
Final cook temperatures for fried chicken ranged from 132F-180F. All chicken must be cooked to an internal temperature of at least 165. Steak(pork) patties had a final cook temperature of 120F. All pork products must be cooked to an internal temperature of at least 150F. Foods that were not cooked to the proper temperature were cooked again to reach proper temperatures.
2.0
16.
Keep all hot foods 135F or above. Sausage biscuits were 119F and chicken biscuits were 117 in the hot hold pass thru area.
2.0
21.
Hot water must be at least 130F. Upon entry to the establishment hot water was 117F. 1 hour later it was 119F.
1.5
33.
Do not store scoop handles in ice bins.
0.5
49.
Documentation of approved training - 2 point credit awarded. Serve Safe certificate expires for 2 points in March 2010.
Freezer was in defrost mode was dripping condensation directly on to boxes and on to food. Manager removed the food from the freezer and threw away any food that condensation had dripped on.
1.5
11.
Clean and sanitize vegetable wedger.
1.5
36.
Replace damaged gasket on 2 door Delfield freezer. Freezer that was in defrost mode was dripping condensation directly on to boxes and on to food should be checked to ensure the unit is working properly.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Hot water must be at least 130F. Hot water reached 119F during inpsection. Fuacet for hand sink is leaking and the hot water will not turn off. It is highly recommended that the leak be fixed.
3.0
36.
Replace damaged gasket on 2 door Delfield freezer. Doors will not properly shut, and the food in the freezer was beginning to thaw during the inspection. Manager stated that they were bringing out small portions and that the repairman should be at the establishment today to fix the door.
0.5
40.
Clean all shelving in all 3 walk in units. Debris build up on shelving observed. Clean batter from the cords of monitors by the cook line.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Water is draining into parking lot from construction site up the hill. If the problem persists, call 856-7400 for assistance.
Keep all potentially hazardous hot foods 135F or above. Sausage patties were 111F-135F.
4.0
17.
Keep all potentially hazardous cold foods 45F or below. Liquid eggs were 50F.
2.0
21.
Hot water must be at least 130F. Hot water reached 119F during inpsection. Fuacet for hand sink is leaking and the hot water will not turn off. It is highly recommended that the leak be fixed.
1.5
35.
Invert all single service trays.
0.5
36.
Replace damaged gasket on walk in cooler door.
0.5
40.
Clean all shelving in all 3 walk in units. Debris build up on shelving observed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Patty sausage held at 123F on sandwich prep line, needed to be 135F or higher. State approved TILT procedure was not followed with handling of cooked bone-in chicken (Metal pans were re-used for different batches of cooked chicken. Need to use a clean/sanitized pan for each batch).
2.5
9.
Employee did not wash hands between handling raw chicken and handling clean/sanitized food contact utensils (metal pan drip grates used to line pans for cooked chicken)(cos).
2.5
11.
Need to clean upper interior compartment of ice maker to remove slime mold (cos). Sanitizer bucket on front line contained solution that tested at 0ppm chlorine (needed to be 50-100ppm)(cos).
2.5
17.
Need to clean the can opener and wire shelving in walk-in refrigerator. Remove soiled cardboard shelf liner in dry food storage room (do not use absorbant material as shelf liners). Adjust door closer on walk-in refrigerator so that door will self close.
1.0
General Comments
Need to replace 2 metal wisks (endcap on handles are missing, creating a cleaning obstacle. Keep dumpster doors closed when not in immediate use.
Chlorine sanitizer in 2 spray bottles labelled "Sanitizer", tested above scale of test kit, needed to be 50ppm-100ppm Chlorine. Vegetable slicer had adhesive stickers (vegetable decals) left on blades, after wash/rinse/sanitize steps.
2.5
General Comments
There are areas inside fume hood that need to be re-caulked, to seal gaps/crevices.
