3-304.14; Core; Used wiping clothes stored on prep surfaces and not inside sanitizer buckets. Wiping clothes shall be held between uses in containers of chemical sanitizer.
0.0
55.
6-501.12; Core; Floors under grill equipment and prep tables are in need of cleaning. Physical facilities shall be frequently cleaned.
0.5
56.
6-501.110; Core; Employee phone stored on prep table in grill area, and a drink stored over dry storage shelving. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
4-602.11; Priority; Safety warning sticker left on a few gallon-sized containers and small amounts of parsley on dishes stored as clean. Equipment food-contact surfaces shall be maintained clean. CDI: Items moved to be cleaned.
0.0
16.
4-501.114; Priority; Quaternary ammonia sanitizer in the 3-compartment sink had a concentration below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: PIC contacted Ecolab to adjust dispenser. EHS advised to hand mix sanitizer in the meantime to reach the correct concentration.
1.5
28.
7-201.11; Priority; Bottle of glass cleaner stored with opened boxes of single-service items on shelving near register area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, and single-service articles. CDI: Bottle moved to chemical storage.
5-205.11; Priority Foundation; Grill spatula was stored within make line handwashing sink. Handwashing sinks may not be used for purposes other than handwashing. CDI: Spatula removed and sent to 3-compartment sink for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Toppings cooler had an ambient temperature of 42F and food items within unit were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk in cooler to be cooled to 41F. Person in charge explained that he will hold food on the line on time instead of temperature until the unit is repaired and capable of maintaining 41F. Service technician was called for repair.
1.5
47.
4-501.11; Core; 3-Compartment sink faucet was leaking. Equipment shall be maintained in a state of good repair. Repair leak.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge 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. Acquire a food protection manager certification.
1.0
47.
4-501.11; Core; 3-Compartment sink faucet was leaking. Equipment shall be maintained in a state of good repair. Repair leak.
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
7-201.11; Priority; Multiple bottles of chemical cleaners were stored above single-use utensils. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service articles. CDI: Bottles were moved to bottom shelf.
1.0
41.
3-304.14; Core; Multiple sanitizing buckets had quaternary ammonia sanitizer concentrations below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: Sanitizer replaced.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644.
3-305.11; Core; Ice cream was stored without its lid below ice accumulations. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Ensure that ice cream is stored with the lid secured.
0.0
41.
4-901.12; Core; Multiple sanitizing buckets had quaternary ammonia sanitizer concentrations below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. Ensure quaternary ammonia concentration is 200-400 PPM.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-501.114; Priority; Quaternary ammonia sanitizer in the 3-compartment sink had a concentration below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM. CDI: Ecolab adjusted the concentration during inspection to dispense at 200 PPM.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tomato relish on prep line was holding from 41-52. Multiple cheeses and hot dogs were held above 41F in the cheese lowboy. Multiple food items in the walk in cooler were held above 41F. Time/temperature controlled for safety foods shall be maintained at 41F or less. Repair walk in cooler and lowboy unit to hold 41F or less. Food above 41F and at or below 45F will be discarded within 4 days. EHS will verify repairs by 04/23/2022.
1.5
44.
4-903.11(A), (B) and (D); Core; Some dishes were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Store dishes in a self-draining position that allows air drying.
0.0
47.
4-501.11; Core; One light was out in the walk in cooler. Equipment shall be maintained in a state of good repair. Replace light in the walk in cooler.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 04/22/2022
2-501.11; Priority Foundation; Facility did not have vomit and diarrhea procedure. Food establishments shall have written procedures for responding to vomit and diarrheal events. CDI: Provided educational material.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, lettuce, and cheeses in kitchen's prep tops were holding above 41F. Tomatoes and lettuce were stacked above rim in containers. TCS foods shall be held at 41F or below. CDI: Half and half were discarded and tomatoes, lettuce, and cheeses were moved to cool down after reducing their stack sizes.
1.5
39.
3-305.11; Core; Container of raw beef was stored on floor in walk in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI: Meat moved from off floor.
1.0
43.
3-304.12; Core; One scoop handle was touching food in a sugar container. Dispensing utensils shall be stored with their handles above the top of the food within containers. CDI: Scoops were washed and replaced.
0.0
55.
6-501.12; Core; Back kitchen had food debris on floor. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors.
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
*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. Follow-Up: 07/17/2020
*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.
TPHC document sent to operator.*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. Follow-Up: 01/25/2020
*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. Follow-Up: 05/03/2019
EHS requested for update for company employee health policy, add non-typhoidal salmonella to the list. *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.
Inspector contact info: Maria Powell 919-675-5603. 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. Please contact James Smith at 919-868-9246 with any questions about this inspection or the NC Food Code. Transitional Permit expires 5/28/18. Please have all repairs on Transitional Permit list completed by that date.
