2-102.12 (A); Core; The Manager on Duty did not have proof that a Manager's Certified Food Protection Test had been taken and passed. Each time food is handled, displayed, or served. The manager must have a Manager ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that had flour and food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. This is a repeat item from the last two inspections. CDI.. The dishes were placed back at the three compartment sink to be washed again.
3.0
28.
7-204.11 ; Priority; The Quat sanitizer on hand was well above 500 parts per million. Quat sanitizer must be between 150 to 400 parts per million. CDI.. The sanitizer was corrected to 300 parts per million.
1.0
36.
4-203.11; Priority Foundation; There was no metal steam thermometer on hand to take the final cook temperatures of the food products. Provide a metal stem thermometer that can read temperatures that range from 0 to 220F. A return visit will be made to see if the item has been corrected.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on greasy shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.0
47.
4-501.11; Core; In the kitchen near the three compartment sink there was equipment that was not working but was in the kitchen. There some cold-hold units in the kitchen that were were not working. Equipment shall be maintained in a state of good repair and condition. Equipment must be repaired or removed from the kitchen.
0.5
48.
4-501.14; Core; Clean the three compartment sink and food prep sink to remove the food debris. Throughout the day clean the sinks at a frequency necessary to prevent recontamination of Equipment and Utensils .
0.0
48.
4-302.14; Priority Foundation; Provide a valid test kit with a color chart there was no test kit on hand to test the strength of the sanitizer. A test kit or other device that accurately measures the concentration of sanitizing solutions must be provided. A return visit will be made to see if the item has been corrected.
0.5
49.
4-601.11(B) and (C); Core; A very deep cleaning is needed in the kitchen. Clean the shelves in the walk-in cooler. Clean the shelves air-drying shelves. Clean the storage shelves. Clean around the cooking equipment. Clean out the bottom of the cold hold units. Equipment must be free of an accumulation of grease deposits and other soil accumulations.
0.5
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas. The floors in front of the deep fryers and three compartment sinks need a very deep cleaning. Clean the floor around the food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
4-204.11; Core; Clean the hood above the deep fryers to remove the grease and dust. Exhaust ventilation hood system in Food preparation must be cleaned to prevent grease condensation from draining or dripping onto Food, Equipment, Utensils, and Single-Service Items.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that had flour and food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
1.5
38.
6-501.111; Priority Foundation; There were flies present in the kitchen. The back door was open at the start of the inspection. The premises must be maintained free of insects. Keep the back door closed to eliminate the pest problem. CDI.. The back door was closed.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment and deep fryers. Clean the storage shelves. Equipment must be free of an accumulation of grease deposits and other soils accumulations.
0.0
55.
6-501.12; Core; Clean the ceilings to remove the dust. Physical facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
4-204.11; Core; Clean the hood above the deep fryers to remove the grease and dust. Exhaust ventilation hood system in Food preparation must be cleaned to prevent grease condensation from draining or dripping onto Food, Equipment, Utensils, and Single-Service Items.
4-501.114; Priority; There was no sanitizer made up at the time of the inspection. There must be an approved sanitizer solution made up and on hand anytime food is prepared, displayed, served, or handled. CDI.. Chlorine sanitizer was made up with a concentration of 100 parts per miilion.
1.5
41.
3-304.14; Core; Wet towels were left out on work surfaces. Wet towels must be placed in a sanitizer solution in-between uses. Once the towel becomes dirty the towel must be placed in a dirty linen container.
0.0
44.
4-903.11(A), (B) and (D); Core; The air-drying shelves had grease on the shelves. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.11; Core; There was ice on the shelves in the walk-in freezer. Repair the leak in the walk-in freezer. Equipment must be in good repair and easy to clean.
0.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean the shelves in the walk-in freezer to remove the ice. Clean around the cooking equipment. Equipment must kept free of an accumulation of dust, dirt, Food Residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice. Clean the floor around the food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
4-204.11; Core; Clean the hoods above the deep fryers to remove the grease and dust. Exhaust ventilation hood system in Food preparation must be cleaned to prevent grease condensation from draining or dripping onto Food, Equipment, Utensils, and Single-Service items.
2-102.12 (A); Core; The person in charge is not a certified food safety manager. The person in charge hall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. I recommend having more than one person certified as a food safety manager.
1.0
39.
3-305.11; Core; Storing case of calamari and boxes of fries on the floor in the freezer. Store food at least 6 inches off the floor, store food where it is not exposed to splash, dust or other contamination. Store food in clean and dry location. The above food was moved off the floor onto shelving.
1.0
44.
4-901.11; Core; Food containers are stacked wet. Air dry before stacking or cross stack them. The food containers were rewashed and left to air dry.
0.0
45.
4-903.11(A) and (C); Core; Single service to go containers are stored not inverted or in plastic sleeves. Two cases of single service containers stored on the floor. Store single service articles at least 6 inches off the floor. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service articles in a clean and dry location.
0.5
48.
4-302.14; Priority Foundation; No chlorine test strips. Provide A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test strips were given to the PIC.
0.5
49.
4-602.13; Core; Sides of the fryer have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Floors have build up throughout the prep area and in the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. This is a repeat item.
2-102.12 (A); Core; The person in charge has not passed a food safety manager course. The person in charge shall be a certified food protection protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; Food establishment does not have vomiting and diarrheal clean up poster. Provide employees written procedures to follow for vomiting and diarrheal clean up events. REHS emailed written procedures to PIC.
0.0
36.
4-302.12; Priority Foundation; No metal stem thermometer that reads from 0-220F on site. Provide a metal stem them thermometer that reads from 0-220F. REHS will follow up by October 29th.
0.5
44.
4-901.11; Core; Container lids and bowls are stacked wet. Air dry before stacking or cross stack them.
0.0
45.
4-903.11(A) and (C); Core; Single service articles stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust, or other contamination. Store single service articles in a clean and dry location.
0.0
48.
4-302.14; Priority Foundation; No test strips for chlorine sanitizer. Provide a test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions. REHS will follow up by October 29th.
0.5
49.
4-602.13; Core; The outside of the cambros, sides of the fryers, 3 tier rolling rack and hood filters have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Floors have build up throughout the prep area. Physical facilities shall
be cleaned as often as necessary to keep them clean.
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 Follow-Up: 10/29/2022
*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: Cris LeClair Follow-Up: 07/26/2020
*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.
*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. Recommend increasing lighting in the walk-in cooler. Needs to be at least 10 foot candles.
*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. Walk-in freezer has ice accumulation on floor and shelves under the cooling unit. Have this unit checked for clogged lines. VR- REHS will return by March 7, 2019 to verify sanitizer is at correct strength with test strips available. Call if ready sooner. Follow-Up: 03/07/2019
