4-601.11 (A); Priority Foundation; Observed multiple plastic and metal containers that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI, items moved to be washed.
1.5
16.
4-501.114; Priority; The facility has no sanitizer at the three compartment sink or in the facility.- A chemical sanitizer used for sanitizing dishes shall be at the proper concentration.- CDI, facility obtained bleach and is making sanitizer from that until their truck comes in tomorrow with more sanitizer.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items voluntarily discarded or moved to cooler location.
1.5
44.
4-903.11(A), (B) and (D); Core; Many food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and completely air dry them before stacking.
0.0
49.
4-602.13; Core; Observed soiled exteriors of fryers, fry hot holding area (topsides and surrounding areas), wire shelving, plastic storage drawers, push carts, speed racks, unused equipment, refrigerator/freezers door gaskets and interiors, microwave oven interiors, door gaskets and door frames, sides/edges of walk-in unit doors, dining room beverage counter bottom cabinets...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
1.0
55.
6-501.12; Core; Cleaning is needed on the floors throughout facility, especially underneath of cooking equipment.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
Hand towel dispenser was not dispensing towels at the back hand sink.
6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
1.0
16.
Food service containers f TCs (temperature control safety) foods are not being changed out when food products are discarded and reused with new fresh product. The milkshake machine, in use tongs for hamburgers are not being washed, rinsed and sanitized every four (4) hours.
4-602.11; C) Except as specified in par. (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
CDI - Utensils were removed from service and sent to dish during inspection.
1.5
24.
Cooked chicken tenders, cooked potatoes, apple pies were not marked with time label for TPHC as required for discard. 3-501.19; (3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf Priority Foundation;
CDI: Operator discarded food products, removed from service.
1.5
43.
Ice cream scoop being stored standing water (room temperature).
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
CDI: Scoop removed from service and sent to be cleaned.
0.5
47.
4-501.11; Core; Gasket on walk in refrigerator, fryer refrigerator, front service refrigerator in poor repair. Ensure all equipment is maintained n good repair.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
47.
The food prep sink is no longer cleanable due to deterioration of drain board and sink basin.
4-202.11; A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
(3) Free of sharp internal angles, corners, and crevices; Pf
(4) Finished to have SMOOTH welds and joints; Pf
Verification for corrective action by 12/21/2023
0.0
48.
Accumulation of debris on basins, drainboards, backsplash and under.
4-501.14; Core
WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
1.0
49.
Observed soiled exteriors of fryers, fry hot holding area (topsides and surrounding areas), wire shelving, push carts, speed racks, unused equipment, refrigerator/freezers door gaskets and interiors, microwave oven interiors, door gaskets and door frames, sides/edges of walk-in unit doors, dining room beverage counter bottom cabinets, equipment legs, condiment holders, 3-comp sink drainboard undersides...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
4-601.11(B) and (C); Core;
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
54.
Dumpster door not closed.
5-501.15; Core; (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
CDI: Operator closed door during inspection.
0.0
55.
Refrigeration equipment at the fryer, under the cold line no longer working.
6-501.114; Core; (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used;
2-102.12 (A); Core - A person in charge or supervisor who was a certified food protection manager (CFPM) was not present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
6-301.11; Priority Foundation - No soap was provided at back kitchen handsink...An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks...CDI by placing soap at handsink.
1.0
10.
6-301.12; Priority Foundation - No paper towels were available at back kitchen handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
0.0
21.
3-501.16(A)(1); Priority - All hot dogs checked in steam table container were less than 135F (see temperature chart). One chicken tender was at 132F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating hot dogs and immediately serving chicken tender.
1.5
28.
7-102.11; Priority Foundation - Several buckets of sanitizer solution were not labeled with their contents. One bucket with soapy water was labeled as "Sanitizer"...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material...CDI by properly labeling buckets.
1.0
33.
3-501.15; Priority Foundation - Many sausage patties were cooling in covered container on table top with about 6 inch food depth (no active cooling taking place). They did not cool fast enough to meet time-temperature cooling parameters (see temperature chart)...Hot TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice water bath, rapid cooling equipment, or arranged in equipment to provide maximum heat transer, and/or loose covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of sauces/dressing and a few shakers of spices/dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles and shakers to denote contents.
0.0
41.
3-304.14; Core - Moist wiping cloth was stored in soapy water solution, sanitizer in many buckets was less than 150 ppm (minimum required for type of QA sanitizer used), and one sanitizer bucket was stored on floor...Moist or soiled wiping cloths shall be kept in clean sanitizer with correct concentration (not soapy water) between uses, and sanitizer buckets shall be stored above the floor...Store moist/soiled wiping cloths as stated above, and elevate sanitizer bucket above floor.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers and serving trays were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and completely air dry them before stacking.
0.0
45.
4-903.11(A) and (C); Core - A few stacks of beverage cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-205.10; Core - At drive-through, when ice bin lid is 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 device on ice bin lid so that when lid is open, soda cannot be dispensed from above
0.5
47.
4-501.11; Core - Several wire/solid metal shelves were rusty, peeling or were bent/sagging. One push cart had many cuts and damaged surfaces. Door gasket on make line bottom refrigerator door was damaged...Food service equipment shall be maintained in good repair, and equipment doors, seals, hinges, etc. shall be kept intact and tight...Replace damaged items using similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - Several container lids were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of entire 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of fryers, fry hot holding area (topsides and surrounding areas), wire shelving, push carts, speed racks, unused equipment, refrigerator/freezers door gaskets and interiors, microwave oven interiors, door gaskets and door frames, sides/edges of walk-in unit doors, dining room beverage counter bottom cabinets, equipment legs, condiment holders, 3-comp sink drainboard undersides...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
1.0
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Refuse/recycling dumpsters with drain holes shall have plugs in place...Replace the missing plug.
0.5
55.
6-501.11; Core - Right faucet at 3-comp sink was leaking, and drain line was leaking underneath. Some ice was accumulated on walk-in freezer door and door frame. Small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair plumbing leaks, repair air leaks that are causing ice to accumulate, and seal wall holes.
0.5
55.
6-501.12; Core - Observed soiled vent hood and fire suppression lines above chargrill, walls, floors (especially in corners and under/behind equipment), drains, ceiling vent grates, cords and conduits above hot holding areas...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.114; Core - Some pieces of unused equipment were in facility...Items unnecessary to operation or maintenance of establishment such as nonfunctional or unused equipment shall be removed...Remove unused/nonfunctional equipment.
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
7-102.11; Priority Foundation - One bucket of sanitizer was not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with name of common name of material inside...CDI by labeling bucket.
0.0
38.
6-501.111; Core - A few live house flies were in establishment...The premises shall be maintained free of insects...Rid facility of house flies using methods approved for food service establishments.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of beverage cups were unprotected. Some disposable paper food boats had food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks, and invert paper food boats on clean surface.
1.0
47.
4-205.10; Core - At drive-through, when ice bin lid is 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 device on ice bin lid so that when lid is open, soda cannot be dispensed from above
1.0
47.
4-501.11; Core - Some refrigerator door gaskets were torn/damaged. Several wire shelves were rusty, peeling or were bent/sagging. Two push carts were damaged...Food service equipment shall be maintained in good repair...Replace damaged items using similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - Several container lids and dispensing tongs handles were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of entire 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of fryers, fry hot holding area (topsides and surrounding areas), wire shelving, plastic storage drawers, push carts, speed racks, unused equipment, refrigerator/freezers door gaskets and interiors, microwave oven interiors, door gaskets and door frames, sides/edges of walk-in unit doors, dining room beverage counter bottom cabinets...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Refuse/recycling dumpsters with drain holes shall have plugs in place...Replace the missing plug.
0.5
55.
6-501.11; Core - Walk-in cooler floor panels were upraised and loose. Right faucet at 3-comp sink was leaking. Large amount of ice was accumulated on walk-in freezer door and door frame. Fryer vent hood filters were damaged...Physical facilities shall be kept in good repair...Repair floor panels so they are flat against floor, and repair faucet leak. Repair/replace door gasket or other air leaks around freezer door that are causing ice to accumulate. Replace damaged hood filters.
0.5
55.
6-501.12; Core - Observed soiled vent hood, fire suppression line above chargrill, walls, floors, drains, ceiling vent grates...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.114; Core - Some pieces of unused equipment were in facility...Items unnecessary to operation or maintenance of establishment such as nonfunctional or unused equipment shall be removed...Remove unused/nonfunctional equipment.
0.0
General Comments
CFPM: Teresa Durham, Exp. 6/25/2025...>>>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
3-501.15; Priority Foundation - In walk-in cooler, omelet blend was as high as 47F in covered container (temperatures of other TCS* foods in cooler were 41F or less). Time tag on container showed time of 6:20 this morning--about 6 hours later...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath, rapid cooling equipment, arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods (using freezer and flat pans).
0.5
41.
3-304.14; Core - A few soiled/moist wiping cloths were on counter tops, and a few sanitizer buckets were stored on floor...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above, and elevate sanitizer buckets above floor.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and completely air dry them before stacking.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of beverage cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-205.10; Core - At drive-through, when ice bin lid is 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 device on ice bin lid so that when lid is open, soda cannot be dispensed from above
0.5
47.
4-501.11; Core - A few refrigerator door gaskets were torn/damaged and did not seal completely when doors were closed. Front small refrigerator was wobbly. Several wire shelves were rusty or peeling or were bent/sagging...Food service equipment shall be maintained in good repair...Repair damaged equipment or replace using similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - Several container lids and dispensing tongs handles were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks, back splash, and right "clean" side drainboard of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of entire 3-comp sink.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled exteriors of fryers, fry hot holding area, top of fry holding area, wire shelving, plastic storage drawers, push carts, speed racks, unused equipment, refrigerator/freezers interiors, microwave oven interiors, door gaskets and door frames, sides/edges of walk-in unit doors, dining room beverage counter bottom cabinets...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Refuse/recycling dumpsters with drain holes shall have plugs in place...Replace the missing plug.
0.5
55.
6-501.11; Core - Walk-in cooler floor panels were upraised and loose. A carpeted top mat was covering upraised areas. A small leak was in drain line under back handsink...Physical facilities shall be kept in good repair...Repair floor panels so they are flat against floor (do not use carpeted mat), and repair drain line leak.
0.5
55.
6-501.12; Core - Observed soiled vent hood filters, walls, floors, drains, ceiling vent grates and light shields...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.114; Core - Some pieces of unused equipment were in facility...Items unnecessary to operation or maintenance of establishment such as nonfunctional or unused equipment shall be removed...Remove unused/nonfunctional equipment.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Teresa Durham, Exp. 6/25/2025...>>>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
6-301.12; Priority Foundation - Paper towels in kitchen dispensers were stuck or batteries were low and towels did not dispense...Handsinks shall be supplied with paper towels or other approved hand drying device...CDI by providing paper towels at handsinks.
1.0
21.
3-501.16(A)(1); Priority - Macaroni & cheese on steam table was 130-131F throughout entire product...After fully reheating or cooking, hot TCS* foods shall be kept at 135F throughout entire product...CDI by reheating mac & cheese.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Raw chicken and chicken breading wash were above 41F (see temperature chart). No active breading was taking place...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by cooling chicken and breading wash.
1.5
28.
7-102.11; Priority Foundation - Spray bottle with yellow liquid and sanitizer bucket were not labeled...Chemicals and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling bottle and bucket.
1.0
33.
3-501.15; Priority Foundation - In walk-in cooler, omelet blend was as high as 48F in covered container (temperatures of other TCS* foods in cooler were 41F or less). Time tag on container showed time of about 11:25 this morning--about 5 hours later...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath, rapid cooling equipment, arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling of omelet blend.
0.5
37.
3-302.12; Core - Some bottles of sauces/dressing were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
38.
6-501.111; Core - Several live house flies were in kitchen and drive through areas...The premises shall be maintained free of insects...Rid the facility of flies using methods approved for food service establishments.
1.0
40.
2-303.11; Core - At least one food worker had bracelets on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food worker to remove jewelry from hands and arms while working with food.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and completely air dry them before stacking.
0.0
45.
4-903.11(A) and (C); Core - Many unprotected stacks of beverage cups and cup lids were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks. Invert lids on clean surfaces.
0.5
47.
4-205.10; Core - At drive-through, when ice bin lid is 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 device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - A few refrigerator door gaskets were torn/damaged and did not seal completely when doors were closed. Several wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Repair/replace the equipment stated above using similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - Several container lids and dispensing tongs handles were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed exteriors under fry hot holding area and on top of fry holding area, condiment holders, wire shelving, plastic storage drawers, push carts, unused equipment, refrigerator interiors, areas under steam table, sides/edges of walk-in unit doors...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
53.
6-501.18; Core - Undersides of men's urinal was soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of urinal.
0.0
55.
6-501.11; Core - Walk-in cooler floor panels were upraised and loose. Ice had accumulated on walk-in freezer door interior. Back kitchen food prep sink and mop sink vacuum breaker were leaking. Rear door to facility was leaking rain water from top part of door during inspection. Self-service beverage counter was leaking under location of soda dispenser...Physical facilities shall be kept in good repair...Repair damaged surfaces and leaks, and remove ice from freezer door (seal all door air leaks).
0.5
55.
6-501.12; Core - Observed soiled ceiling panels, light shields, and vent grates (including in bathroom). Self-service beverage counter cabinet interiors were soiled. Charbroiler vent hood interiors were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.16; Core - Two mops at mop sink were stored with mop heads up and handles down...After use, mops shall be placed in position that allows them to air dry without soiling walls, equipment and supplies...After use, hang up wet up mops so handles are up and mop heads are down.
0.0
55.
6-501.114; Core - Several pieces of unused equipment were in facility...Items unnecessary to operation or maintenance of establishment such as nonfunctional or unused equipment shall be removed...Remove unused/nonfunctional equipment.
0.0
General Comments
TCS*: 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
3-302.11; Priority - In reach-in refrigerator, raw hamburgers were stored above hot dogs and other ready-to-eat foods...In refrigerators and freezers, foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Milk in small refrigerator was at 46F and half-n-half was at 53F (unit was unplugged)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by plugging unit in and air temperature quickly dropped to 39F.
1.5
28.
7-204.11; Priority - Container of quaternary ammonium (QA) sanitizer with wiping cloths was greater than 400 ppm (test strip turned blue)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration limits...CDI by providing sanitizer with proper concentration.
1.0
28.
7-102.11; Priority Foundation - A few buckets of QA sanitizer were not labeled with their contents (name had rubbed off)...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling sanitizer containers.
0.0
28.
7-201.11; Priority - Container of QA sanitizer concentrate bottle was on top of right "clean" side drainboard of 3-comp sink....Chemicals shall be stored so that cannot contaminate clean equipment and utensils...CDI by properly storing sanitizer.
0.0
36.
4-204-112; Core - One refrigerator did not have a thermometer inside...Refrigerators shall have a thermometer located in warmest part of unit (or on exterior of unit)...Place a thermometer inside this unit that is accurate to plus or minus 3 degrees F (air temperature must be 41F or less).
0.0
37.
3-302.12; Core - Some bottles of sauces/dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.
0.0
40.
2-303.11; Core - At least one food worker had dangling bracelets on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food worker to remove jewelry from hands and arms while working with food.
0.0
44.
4-903.11(A), (B) and (D); Core - Many food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate wet containers and completely air dry them before stacking.
0.5
45.
4-903.11(A) and (C); Core - Found many unprotected stacks of beverage cups, cup lids, and disposable food containers. Some paper wraps in their holders were soiled...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled paper wraps. Keep cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks. Invert lids and food containers (beverage/food contact sides) on clean surfaces.
0.5
47.
4-205.10; Core - At drive-through, when ice bin lid is 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 device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - A few refrigerator door gaskets were damaged and did not seal completely when doors were closed. Several wire shelves were rusty or peeling. Upper rims of 3-comp sink wash and rinse compartments and food preparation sink were cracked...Food service equipment shall be maintained in good repair...Repair/replace the equipment stated above. Reweld/resolder closed the cracks in sinks so metal surfaces are smooth and easy to clean. Do not use caulk to seal cracks in metal.
0.0
47.
4-502.11(A) and (C); Core - Several container lids and dispensing tongs handles were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks and back splash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed exteriors under fry hot holding area, condiment holders, wire shelving, speed racks, plastic storage drawers...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.111; Core - Trash dumpster was rusted out with visible cracks/openings on exterior...Refuse/recycling receptacles shall be maintained in good repair...Replace the damaged dumpster.
0.5
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Refuse/recycling dumpsters with drain holes shall have plugs in place...Replace the missing plug.
0.0
55.
6-501.11; Core - Walk-in cooler floor panels were upraised and loose. Ice had accumulated on walk-in freezer door interior. Three-comp sink and back kitchen handsink drain lines were leaking...Physical facilities shall be kept in good repair...Repair damaged walk-in flooring, repair any air leaks around freezer door causing ice to accumulate, and repair leaking pipes.
0.5
General Comments
TCS*: Time-temperature control for safety foods....CFPM: Teresa Durham, Exp. 6/25/2025>>>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. Inspection led by Ursula Gadomski. Follow-Up: 11/07/2019
*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.
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Remove debris from oven unit, and walk in cooler floor. Will return to do a follow up on men's hand sink. Inspector contact info: Dimitri Parker (919)868-2562. Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Uncovered containers of burger and chicken patties were found inside of the reach-in freezer. Single service trays of ham were stacked on top of each other without the use of food grade paper or a barrier in between. Either use a barrier in between the trays or just have one single layer. Foods must be protected during storage.
1.5
11.
Build-up found on the stirring utensils used to make tea. Food debris was on the slicer that was used earlier today. Slight build-up on the drink nozzle that holds multiple spouts. Food contact surfaces are to be cleaned and sanitized.
1.5
17.
Pepper jack cheese and american cheese were holding above 45F on the prep line. Potentially hazardous foods are to be cold held at or below 45F. Lower the amount of cheese on the line to help maintain.
2.0
26.
Open bag of sugar was in the dry storag area. Once open, dry foods are to be stored properly to help prevent outside contamination. Suggestions made; container with lid or resealable storage bag.
0.5
33.
Prep knife was stored on top of a holder use for holding the hot water tap. In-use utensils are to be stored on clean surfaces.
0.0
35.
The disposable drinking cups, at the take-out and front line areas, were stored to far out in the cup holder and not covered with a plastic sleeve. Either keep the plastic sleeve all the way up to the top cup or lower the amount and keep in the cup holder. Sandwich tray was stored with the food contact portion exposed. Store invertedly to help prevent outside contamination.
1.0
36.
Peeling shelving found inside of the walk-in cooler. Damaged aluminum wall, at the bottom, on the inside of the walk-in cooler. Peeling sprayer at the utensil washing sink area. Must be in good repair. Replace some of the damaged utensils in the facility.
0.5
40.
Clean the shelving in the dry storage and walk-in cooler. Clean the build-up on the holding racks in the walk-in cooler. Clean some of the fixtures on the prep line.
0.5
45.
Flooring is in the process of being re-grouted. Seal the baseboard tile, below the triple sinks, that is loose. Must be in good repair.
0.0
46.
Replace the blown light bulbs in the food establishment. Must be in good repair. Clean the light shields that have build-up on them.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure that employees that are moving foods from one container to another, are wearing gloves or using utensils. This is apart of the prepping and food handling process as well. Gloved hands or utensils are to be used when handling ready to eat foods.
0.0
10.
Uncovered containers of lettuce were found inside of the walk-in cooler. Keep foods covered during storage to help prevent outside contamination.
0.0
11.
Build-up found on the inside of the drink nozzles, located at the customer fountain drinks area. Food contact surfaces are to be clean and sanitized. Make sure to clean all parts of the nozzles for soda fountain machines.
1.5
17.
Shredded cheddar cheese, on the prep line, was holding in between 45-51F. The sliced cheddar cheese, at the biscuit prep area, was holding between 49-51F. Potentially hazardous foods are to be cold held at or below 45F. Made suggest of storing the container of sliced cheddar into a bigger ice bath container to be able to maintain 45F or below.
2.0
29.
Two employees were helping prep foods on the back line and french fry station without the use of a hair restraint. Hair restraints are to always be worn whenever food prep is being done.
0.5
35.
The disposable drinking cups, at the take-out area, were stored to far out in the cup holder and not covered with a plastic sleeve. Either keep the plastic sleeve all the way up to the top cup or lower the amount and keep in the cup holder.
0.5
36.
Torn gasket found on the prep cooler door. Damaged aluminum wall, at the bottom, on the inside of the walk-in cooler. Peeling shelving found inside of the biscuit cooler, located on the right side.
0.5
40.
Clean the build-up found on the top part of the french fry station. Clean food debris inside of some cold holding units. Clean the shelving inside of the walk-in cooler and dry storage area.
0.5
44.
The left sliding door, for the outside dumpster, was open. Make sure that sliding doors and lids are kept closed when not in use to help prevent waste from leaking out or pest from getting inside.
0.0
45.
Flooring needs to be re-grouted in different parts of the kitchen. (general comment on previous inspection) Must be in good repair.
0.5
46.
Clean the build-up on the screens in the hood system of the char-grill. Blown light bulbs found in different areas of the kitchen. Low lighting above the chicken tender prep area. Move chicken tender prep area back to original spot that it was approved for. Lighting must reach at least 50 ft candles of light.
1.0
47.
Storage was found on the floor, underneath the shelving, in the back area. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were two containers of burger patties and spicy chicken patties that were uncovered during storage, in the reach-in cooler. Keep covered to help prevent outside contamination.
0.0
11.
Dirty drink nozzle found on the multiple dispenser nozzle located on the left side of the customer fountain drink area. Some clean containers had some sticky film still on them. Make sure that the containers are thoroughly cleaned. Clean the build-up found inside of the ice machine.
1.5
16.
One fried chicken breast was holding below 135F at the fried chicken hot hold display area. Potentially hazardous foods must be hot held at or above 135F. Chicken was voluntarily discarded.
0.0
17.
Some sliced cheese in the sandwich make line cooler were holding above 45F. Made suggestion of not overstacking food during the slow times of the shift. Potentially hazardous foods will just rise in temperature. Potentially hazardous foods must be cold held at or below 45F.
2.0
28.
Serval flies observed in the kitchen and lobby area. Keeping the drive-thru window closed would help this. Door was left open even after customer received their food.
1.0
35.
Single service burger box were stored with the food contact portion being exposed. The disposable drinking cups, at the take-out area, were no stored properly. Either keep a plastic sleeve over them or keep down in the dispenser.
0.5
36.
Replace the peeling sprayer for the utensil washing sinks. Torn gaskets found at the walk-in cooler and two reach-in cooler doors. Replace the severely cracked plastic containers in the facility.
0.5
40.
Clean the greasy/gritty build-up found behind pieces of equipment (timers/warmers) on the prep line. Clean the undersides of the shelving in the walk-in cooler. Clean the undersides of the french fry holding area. Clean the build-up inside of the fryers. Clean the black build-up on walk-in cooler door. Clean the food debris on some of the gaskets. Overall, this facility needs more thorough cleaning program. The cleaning needed is a daily/detailed type of cleaning.
1.0
44.
Outside dumpster doors were left open. This helps to attract flies to the general area. Keep dumpster doors closed to help prevent outside waste from getting out or pest from getting inside and around facility.
0.5
45.
Flooring needs to be re-grouted in different parts of the kitchen.
0.0
46.
Clean the build-up on the screens located in the hood system of the char-grill. Replace the peeling light bulbs found underneath the fried chicken display area. (Need more lighting above the prep sink. Lighting should reach 50ft candles of light.)
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found two boxes of open meat stored underneath compressor in walk-in freezer. Keep all foods covered unless being cooled. Raw beef was stored above raw pork in reach-in freezer near broiler. Handout showing stacking order given to staff and freezer was rearranged.
1.5
11.
Drive-thru fountain drink nozzles are dirty with large chunks of black build-up. Dining room drink nozzles are a little better. These should be cleaned several times per week. Follow-up visit will be made on May 10, 2011 to verify this has been fixed.
1.5
17.
Shredded and sliced cheese in sandwich make line cooler were not being held below 45F as required. Cooler is currently broken. Use ice under cheeses until unit is repaired. Margarine and water mix used for dipping raw chicken in prior to breading was 64F. This shall be maintained 45F or below after first chicken is dipped. Follow-up visit will be made on May 10, 2011 to verify this has been fixed.
2.0
18.
Copy of NCDENR approved Time in Lieu of Temperature agreement for sliced tomatoes was not available upon demand. Pan of sliced tomatoes on make line were past disposal time, but still being used. Copy of TILT was printed and left with manager.
1.5
25.
Thermometer inside liquid egg cooler was not accurate and thermometer inside front counter refrigerator was hanging in front of fan and showing 30F, which was not accurate. Thermometer was moved.
0.0
28.
Several flies observed in kitchen. Large, dead bug in top portion of hot holding cabinet above sandwich make line. Keeping drive-thru window and grease dumpster lid closed will help this.
1.0
31.
Facility does not have a preparation sink for washing vegetables. Currently all vegetables are washed in the same 3 compartment sink where dishes are cleaned. At least one prep sink with an attached drainboard needs to be installed in this kitchen.
0.0
33.
The handle of the scoop was touching the ice during storage. Keep the handle of the scoop pointed away and not touching food during storage. Dipper well was not running with scoop stored inside.
0.5
36.
White plastic top to chicken dip pan is broken. Sanitizer dispenser is broken and workers are mixing sanitizer by hand. Several sink faucets need some repairs.
0.5
40.
Overall, this facility needs a more stringent cleaning program. Specific items that need immediate addressing include...tops of all equipment which is taller than 5 feet, inside deep fryer bottoms, under table top registers/electronics, ceiling mounted displays, refrigerator door gaskets, 3 compartment sink.
0.5
44.
Grease dumpster lid left open. This helps to attract flies to the general area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Due to increase of foodborne illnesses associated with bare hand contact with ready to eat foods, Wake County has now adopted NCDENR's stance of a zero tolerance policy for bare hand contact with cooked foods. From today forward you shall use utensils, deli paper, or gloves when handling any ready to eat food. Gloves are not required when washing vegetables. Follow-Up: 05/10/2011
Found two containers that were not covered during storage, located in the reach-in cooler. Make sure that foods are kept covered when not in use.
0.0
11.
There was a good portion of build-up found in the big nozzles that distribute multiple beverages located at the left customer self-serve fountain drink machine. Routinely break these items down and thoroughly clean.
1.5
33.
The handle of the scoop was touching the ice during storage. Keep the handle of the scoop pointed away and not touching food during storage.
0.5
35.
Found a few single service hot dog and french fry containers stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
1.0
36.
Torn gaskets found on the reach-in prep cooler door and the walk-in cooler door. Rust build-up on the racks for the hot holding unit. Peeling racks found in the walk-in cooler. Cracked piece on the top part of the ice cream freezer. The sprayer, in the utensil washing area, was peeling. Cracked containers and lids found in the facility.
1.0
40.
Clean shelving, in the take-out area, where the tea stains are located. Clean the gaskets and hinges of some of the reach-in coolers. Clean the inside of the ice cream freezer. Try to clean the racks, in the hot holding unit, that may be rusted or contain food debris. Clean the residue inside some of the cubbies that hold single service boxes. Clean the handle of the reach-in freezer, below the fry station. Clean the grease build-up in the mechanical area of the fryers.
0.5
44.
The sliding doors for the outside dumpster were left open. Make sure that the sliding doors, for the outside dumpster, are kept closed when not in use.
0.5
45.
Fill in the holes on the walls in the facility. Cracked wall tile at the back of the facility. Clean or repaint the walls in the back of the facility.
0.5
46.
Replace the blown light bulbs in different parts of the facility. Clean the fan guard in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found some containers of prepped lettuce, omelet mix, and liquid eggs stored without being covered.
Foods are to be protected during storage.
1.5
11.
There was black build-up on the inside of the ice machine. There was alot of build-up on the inside of the nozzles, holding tea, at three locations. The big nozzles, at the left side of customer serving area, had alot of black and white build-up inside. Routinely break these items down and thoroughly clean. Food contact surfaces are to be cleaned and sanitized.
3.0
17.
Container of liquid eggs was holding at 55F, located at the prep table, on ice. Potentially hazardous foods are to be held at 45F or below. Make sure liquid eggs are iced or kept cold during service.
0.0
33.
Pair of tongs were stored directly on the shelving in the upright cooler. Store utensils on a clean surface to help prevent contamination.
0.0
35.
Found a few single service containers and coffee filters stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Torn gaskets found on a few cooler doors. Some shelving, in the walk-in cooler, was peeling and rusted. Change the sprayer at the utensil washing sink area; the hose is exposed.
0.5
40.
Clean the outside of the ice dispensers in the self-serving area. There is green and black build-up around the outside. Clean the handle and fixtures of the reach-in cooler holding fryers and hash rounds. Dirty shelves found on the inside of the walk-in cooler. Clean the flour on the shelving of dry storage.
1.0
46.
Replace the blown light bulbs in different parts of the facility. Clean the ventilation build-up in the restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
An employee was wiping the prep area with a sanitized cloth and went to preparing an order without washing hands in between process. Educated the manager to make sure that employees wash hands after wiping down prep tables with a sanitized cloth and before going back to prepping an order.
0.0
10.
There were portions of ham that were stored directly on top of each other in single service trays without having a barrier in between to protect the food. Found containers holding food, (sliced tomatoes and frozen foods), without having a lid on top during storage. Foods must be protected during storage.
3.0
35.
Found a few single service items that were stored with the food contact portion being exposed. Store invertedly to help prevent any outside contamination.
0.5
36.
Torn gaskets on a few cooler doors. Some shelving was peeling and rusted in the walk-in cooler.
0.5
40.
Clean the outside of the ice dispensers in the self-serving area. There is green and black build-up around the outside. Clean the grease build-up inside the mechanical area of the fryers. Clean the holding racks inside of the walk-in cooler.
0.5
45.
Fill in the holes on the wall in the utensil washing area. Repaint the back wall across from the ice machine.
0.5
46.
Replace the blown light bulb inside of the reach-in freezer. Repaint the ventilation duct that is peeling. Must be in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
portions of ham were stored directly on top of each other in single service trays without having a barrier in between to protect the food.
1.5
11.
pink substance found on the inside of the ice machine. routinely check the inside of the ice machine for pink or black build-up and clean it if present.
1.5
17.
burger patties were holding at 60F inside of the reach-in cooler. sliced cheeses on the prep line were holding between the temperatures of 51-54F. foods shall be cold held at 45F or below.
2.0
26.
open bag of grits and flour mix in the dry storage area. once opened, dry foods need to either be stored in a clean container with a lid or a resealable storage bag.
0.5
35.
disposable cups at the front register and take-out area were not properly stored in the dispenser or did not have the plastic sleeve protecting it. shall be protected during storage.
1.0
40.
clean the shelving inside of the walk-in cooler. clean the gaskets on some of the cold holding units.
0.5
46.
change out the blown light bulb above the handwashing sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
portions of ham and roast beef were stored directly on top of each other in single service trays without having a barrier in between to protect the food. drip from the ceiling area is above the foods in the hot holding area. foods shall be protected during storage.
1.5
11.
sanitizer was holding above 400ppm for quarternary sanitizer in the buckets located on the line. the water for the sanitizer was also hot which could have an effect on the strength. (corrected by adding cold water to buckets and got sanitizer down between 200-400ppm.) pink substance found on the inside of the ice machine. shall be cleaned and sanitized.
1.5
17.
burger patties and chicken breast stored in the back upright refrigerator were holding at 56-58F. potentially hazardous foods shall be cold held at 45F or below. was corrected. (made suggestion for future of leaving the foods in the walk-in cooler until lunchtime starts. get unit checked out to make sure its working properly.)
2.0
35.
disposable cups in the take out area were not properly stored in the dispenser or did not have the plastic sleeve protecting it. shall be protected during storage.
1.0
36.
torn gaskets on some of the reach-in cooler doors. shall be in good repair.
0.5
40.
found some gaskets and cold holding units with food residue on the inside. shall be cleaned.
0.5
44.
sliding door for the outside dumpster was open. keep doors and lids on the dumpster closed when not in use.
0.0
46.
ventilation build-up located in the back of the cooking area. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted.....45. starting to see cracks at the bottom of the wall in the utility/can washing room. suggest getting maintenance on it before it gets worse. Follow-Up: 08/06/2009
make sure ice scoop is stored in a clean container.
0.0
17.
ham was cold holding at 58F and american cheese was cold holding at 59F in the reach-in cooler. foods shall be held at 45F or below in the cold holding units. were stored in unit since 12pm. (foods were voluntarily thrown out)
2.0
18.
fried chicken in serving area was 45mins past time for item to be pulled. cheese in storage area was to be online for 2 hours, but instead was on the line 2hrs past time. follow written procedures when using TILT in order to be in compliance
1.5
35.
disposable cups in the take out area were not properly stored in the dispenser or did not have the plastic sleeve protecting it. shall be protected during storage.
0.5
36.
torn gaskets in a number of reach-in cooler doors. shall be in good repair.
0.5
40.
build-up inside some of the cooling units, on corners of the ovens, inside gaskets for cooler doors, and on racks in the hot holding units. shall be cleaned.
0.5
43.
paper towels were not accessible at the lavatory near the food prep area. was corrected
1.0
44.
dumpster missing drain plug on the side. shall be installed to prevent waste from leaking out and pest from getting inside.
1.0
46.
replace blown light bulb under the hood system
0.0
49.
Documentation of approved training - 2 point credit awarded.
Fried chicken in serving area 2 hours past due of pull time; cheese in prep area had no time sticker on it. When using TILT, be sure to follow your written procedures and stay in compliance.
1.5
29.
Be sure all employees had hair in restraints.
0.0
36.
Walk in cooler condenser dripping water. Have maintenance come and service. Be sure not to store any food under fan until it is fixed and not leaking anymore. Hot water unit nozzel needed cleaning - CDI.
0.5
43.
Soap needed in the men`s restroom.
0.0
44.
Recommend calling Waste Management and asking them for plugs for garbage dumpster and cardboard dumpster.
0.0
45.
Floors had lots of food debris and various items. Keep floors clean and be sure to pull out units to clean behind them.
0.5
46.
A light shield is needed on the light to the chicken fryer.
0.5
General Comments
Good use of thermometers during inspection. Good job!
FOUND MANY UTENSILS HANGING FROM FRONT PART OF SHELF ABOVE SANITIZING SINK, WHERE IT IS EASY TO BUMP THE UTENSILS WITH A FOOD WORKER`S HEAD. RE-LOCATE THE UTENSILS TOWARDS THE BACK OF THIS SHELF ABOVE THE SANITIZING SINK...........FOUND SOME UTENSILS IN STANDING WATER IN METAL CONTAINER. REMOVE WATER FROM THIS CONTAINER AND WASH, RINSE AND SANITIZE UTENSILS.
1.5
16.
FOUND MANY PLASTIC FORKS, SPOONS AND KNIVES STORED IN SOILED AND TORN PLASTIC BAGS IN METAL CONTAINERS. DO NOT LINE CONTAINERS WITH PLASTIC SINCE THIS SURFACE IS NOT EASILY CLEANABLE.
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES: CABINET UNDERNEATH THE RIGHT SODA MACHINE AND LEGS AND WHEEL CASTERS OF SOME EQUIPMENT..........PROPERLY DEFROST THE FRENCH FRY FREEZER AND BEVERAGE AIR REFRIGERATOR (LARGE BUILD-UP OF ICE OBSERVED IN THESE UNITS).............RE-WRAP OR INSULATE THE EXPOSED PIPE BEHIND THE CONDENSER IN WALK-IN FREEZER. REMOVE THE PEELING PAINT OR COATING ON PIPE..........REPLACE THE TORN GASKETS ON THE TWO DOORS TO SANDWICH PREPARATION REFRIGERATOR.
1.0
28.
REMOVE THE ICE FROM WALK-IN FREEZER WALL (NEAR CONDENSER)..........REPAIR OR REPLACE THE BROKEN FLOOR AND BASEBOARD TILES THROUGHOUT THE KITCHEN, STORAGE, AND MOP SINK AREAS. REPLACE MISSING OR DAMAGED GROUTING OR CAULKING BETWEEN TILES WHERE NEEDED.........REMOVE THE GLASS FROM FLOOR IN NARROW STORAGE HALL........REPLACE THE PLASTIC/VINYL STRIPPING THAT IS COMING OFF WALL BY DOOR IN MEN`S BATHROOM.
0.5
29.
TWO BULBS ABOVE FRENCH FRY AREA ARE NOT SHIELDED PROPERLY. THEY SHALL BE EFFECTIVELY SHIELDED USING SHATTER-PROOF BULBS OR THE BULBS CANNOT EXTEND BELOW THE METAL SHIELD AROUND THEM.
0.5
30.
CLEAN THE SOILED VENTILATION HOOD ABOVE THE BUN TOASTER (BUILD-UP OF GREASE OBSERVED).
0.5
31.
FOUND LARGE CONTAINER OF SANITIZER CONCENTRATE ON WALL ABOVE SANITIZING SINK. TO PREVENT CONTAMINATION OF CLEAN UTENSILS AND FOOD CONTAINERS BY CONCENTRATE, RELOCATE THIS CONTAINER TO THE LEFT SIDE ABOVE UTENSIL WASHING SINK.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (3) CHEESE SLICES WERE AT 51-52F. KEEP THEM AT 45F OR LESS AT ALL TIMES...........(20) THE REAR HANDSINK WAS NOT FUNCTIONING DURING INSPECTION. IT SHALL BE WORKING PROPERLY. (A HANDSINK IN MAIN KITCHEN AREA IS STILL AVAILABLE FOR HANDWASHING)...........(24) FOUND A FEW LIVE FLIES IN KITCHEN AREA AND A LIVE FRUIT FLY IN CABINET UNDER RIGHT SODA DISPENSING MACHINE IN CUSTOMER SERVICE AREA. USE APPROVED AND EFFECTIVE MEANS TO ELIMINATE THESE FLIES FROM THE FACILITY.
