3-501.16 (A)(2) and (B); Priority; Observed multiple items (See chart above) that were above 41 degrees F.- TCS foods for cold holding shall be maintained at 41 degrees F or less.- CDI, items moved to cooler units. Please contact maintenance for unit to make sure it is working properly.
1.5
47.
4-501.11; Core; The gaskets on the food prep make line unit are torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
3-304.12; Core; The ice scoop was lying with the handle in the ice.- During pauses of food preparation or dispensing, the utensils shall be stored in the food with the food/mouth portion up out of the food.- CDI, scoop was placed correctly.
0.5
47.
4-501.12; Core; Long cutting board has deep scratches in it.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface the board.
0.5
47.
4-501.11; Core; The gasket on the food prep make line unit is torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
3-501.15; Priority Foundation - Observed mashed potatoes cooling in container with 8 inch food depth...Hot TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, rapid cooling equipment (freezer, ice wands/paddles), loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling method for faster cooling.
0.5
38.
6-202.15; Core - Rear exterior door does not shut completely with self-closing device...Food establishments shall be protected from entry of insects and rodents by self-closing and tight-fitting doors...Adjust self-closing device so it completely closes the door.
0.0
41.
3-304.14; Core - A few moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.0
45.
4-903.11(A) and (C); Core - Several containers of disposable food containers were unprotected (food contact sides up)...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert disposable containers on clean surfaces.
0.5
47.
4-501.11; Core - Several wire free-standing shelves were rusty or worn...Food service equipment shall be maintained in good repair...Replace wire shelves with similar approved shelves.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled solid and wire shelves, push carts, speed racks, exteriors and interiors of refrigerators, equipment door handles, refrigerated drawers under cooking line, exteriors of dry food storage containers, unused equipment...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-203.14; Priority - Ice machine water supply line does not have an approved double check valve on it...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Provide required double check valve on water supply line.
0.0
54.
5-501.113; Core - Uncovered grease buckets and trash can were just outside rear door...Outside trash, recycling and grease receptacles shall have tight-fitting lids and doors...Cover buckets and trash can.
0.0
55.
6-501.11; Core - Produce sink had leaking faucet, and spray rinse arm at dishwasher was also leaking...Physical facilities shall be kept in good repair...Repair the leaking sink faucets.
0.5
55.
6-501.12; Core - Observed soiled floor drains, drain pipes, vent hood filters and dusty bathroom ceiling vent covers...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...>>>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...***FOR OFFICE USE ONLY***Foods such as chicken, turkey chili, potatoes, eggs, pasta, mac and cheese are cooked and cooled. Recommend changing risk category from 3 to 4.
6-202.15; Core - Rear exterior door does not shut completely with self-closing device...Food establishments shall be protected from entry of insects and rodents by self-closing and tight-fitting doors...Adjust self-closing device so it completely closes the door.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers, dishes, pots, etc. in storage were stored with food contact surfaces up and unprotected. Some clean utensils were on water-warped paper lining...Clean equipment and utensils shall be stored covered or inverted and be stored on clean surfaces...Store equipment/utensils as stated above, and remove paper lining from under utensils.
0.5
47.
4-501.11; Core - Several wire free-standing shelves were rusty...Food service equipment shall be maintained in good repair...Replace wire shelves with similar approved shelves.
0.5
47.
4-501.12; Core - Long cutting board at refrigerated make line top is starting to get many scratches/cuts and dark stains (both sides)...Scratched or damaged cutting boards shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace this cutting board.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks, backsplash and right "clean" drainboard of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid and wire shelves, push carts, speed racks, exteriors and interiors of refrigerators, refrigerated drawers under cooking line, exteriors of dry food storage containers, unused equipment...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - One kitchen handsink and men's bathroom toilet and side ceramic bases were soiled...Plumbing fixtures such as toilets and handsinks shall be kept clean...Increase cleaning frequency of handsinks and toilets.
0.5
55.
6-501.12; Core - Observed soiled floor drains, drain pipes, vent hood interiors and filters and dusty bathroom ceiling vent covers...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.11; Core - Door to men's bathroom does not remain shut when closed completely (door can easily be opened by pushing/pulling on it)...Physical facilities shall be maintained in good repair...Readjust men's bathroom door so it closes completely.
0.0
General Comments
DISCUSSION: Ensure bottom shelves on free-standing shelves are at least 6 inches above the floor to facilitate cleaning floor underneath...>>>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...OFFICE USE ONLY: Establishment is currently a risk category 3. However, turkey, turkey gravy, chili, rice, mac and cheese and vegetables are cooled down in facility. Recommend changing to risk category 4.
4-501.114; Priority; There was no chlorine residual in the sanitizer in the 3-comp sink. Owner added more chlorine to bring sanitizer to the proper strength.
1.5
43.
3-304.12; Core; A spoon with handle was lying in the peach cobbler. Handle should not touch food.
3-302.11; Shell eggs were stored above macaroni-n-cheese. Raw chicken was stored above bacon. Food shall be protected from cross contamination. Store foods according to final cook temperature (refer to food storage chart illustration). CDI-Foods were rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Baked potatoes were 57 degrees F. Maintain all cold foods to 41 degree or below. CDI-potatoes were discarded by owner during the inspection.
1.5
28.
7-102.11; Priority Foundation; One sanitizer bottle was not labeled. Sanitizers shall be clearly identified. CDI-it was labeled during the inspection.
0.0
44.
4-901.11; Core; Employee was towel drying a wisk. Utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
