4-602.11; Core; Observed pink residue inside water nozzle at food prep sink. 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
33.
3-501.15; Priority Foundation; Observed cut lettuce and shredded cheese cooling inside tighlty covered containers inside walk in. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed
0.5
44.
4-901.11; Core; Observed several six pans stacked wet on drying racks. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
55.
6-501.12; Core; Observed soiled floors under prep table. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Metal food containers deemed as clean on the prep table and on the clean dish rack near the warewashing machine had food debris/residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled food containers were taken to the warewashing area to be re-cleaned and sanitized.
1.5
16.
4-602.11; Core; Unclean residue observed on the ice chute at the drink dispenser in the self-serve area. Equipment such as ice bins and beverage dispensing nozzles, and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection. Clean this area more frequently.
0.0
44.
4-903.11(A), (B) and (D); Core; Improvement noted on this violation since the last routine inspection; however, observed a few clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are cross-stacked to dry before stacking together.
0.5
45.
4-904.11; Core; Plastic spoons being stored haphazardly in a large container. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. Organize cutlery in a better manner.
4-903.11(A), (B) and (D); Core; 1)Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 2)Clean utensils found stored in containers that have collected debris on the make line and at prep table near rethermalizer. 3) Ice scoop stored on side of ice machine in contact with ladder. Cleaned equipment and utensils shall be stored in a clean, dry location; there they are not exposed to splash, dust, or other contamination. Ensure food containers are cross-stacked to dry before stacking together and ensure clean utensils are stored in a clean location. Ice scoop was taken to the warewashing area to be cleaned and sanitized during the inspection and scoop holder was relocated.
1.0
General Comments
*Reach-in cooler near grill holding an ambient air temperature between 44F-45F upon EHS's arrival. Unit has an ongoing temperature monitoring system and was holding 41F before 10:45a this morning. PIC agrees to not store TCS foods in this unit until cooler is holding 41F or below.
3-501.16(A)(1) ; Priority; Small amount of chicken in container on the steam well measured as low as (119F) when temped. TCS foods shall be maintained at 135F or above for hot-holding. CDI- Remaining chicken was voluntarily discarded and replenished with product at the correct temperature. This was the only TCS food found incorrectly hot-holding during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; 1)Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 2)Clean utensils found stored in containers that have collected debris on the make line and under prep table. Cleaned equipment and utensils shall be stored in a clean, dry location. Ensure food containers are cross-stacked to dry before stacking together and ensure clean utensils are stored in a clean location.
1.0
55.
6-501.12; Core; Buildup of residue and debris on walls, near trash cans and handwashing sinks. Dust accumulation on wall behind quesadilla press. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to these areas.
6-501.111; Core; A few flies were observed in the kitchen during the inspection. The premises shall be maintained free of insects, rodents, and other pests. Pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Facility is equipped with a self-closing back door but manager stated that during deliveries, the door is propped open for easier access. A service request was submitted on June 7, 2023 so that facility may receive professional pest control to mediate this issue. Ensure back door is not propped open for extended periods of time or install effective air curtains to deter flying insects from entering facility.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are dried before stacking together.
1.0
49.
4-601.11(B) and (C); Core; Minor cleaning needed in the cooler below the cold well to remove the accumulated food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of this cooler more frequently.
0.0
51.
5-205.15; Core; Large leak under rinse basin of 3-comp sink when water flows through. A plumbing system shall be maintained in good repair. Manager stated that maintenance has already repaired this leak since the last inspection. Follow-up with service request to ensure this leak is repaired.
4-501.114; Priority; Sanitizer in the dishwasher had a concentration of 0ppm when tested. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall have a concentration of 50-200ppm chlorine. CDI- Facility will use 3-comp sink for warewashing until dish machine can be repaired. ***Facility has added a dish machine since the last routine inspection. To our knowledge, Wake County Environmental Services has not been notified of this change.
1.5
41.
3-304.14; Core; Three sanitizer buckets throughout the kitchen were stored on bottom shelving but were commingling with single-service items, clean cutting boards, and food. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service or single-use articles. CDI- Sanitizer buckets were relocated to better locations during the inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are dried before stacking together.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils found stored in containers that have collected debris on the make line. Cleaned equipment and utensils shall be stored in a clean, dry location. CDI- Containers and utensils were taken to the warewashing area to be properly cleaned and sanitized.
0.0
45.
4-904.11; Core; Plastic spoons being stored haphazardly in a large container. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. Organize cutlery in a better manner.
0.0
51.
5-205.15; Core; Large leak under rinse basin of 3-comp sink when water flows through. A plumbing system shall be maintained in good repair. Repair this leak.
0.0
52.
5-402.11; Priority; Drain line to tractor beverage nozzle is below the flood rim level of the floor drain. Drain line to drink dispenser in lobby is below the flood rim level of the floor drain. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. VR- EHS will return to verify compliance of this item.
1.0
54.
5-501.114; Core; Replace broken drain plug on left trash receptacle outside. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact waste management or property management to mediate this issue.
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 VR- EHS will return to verify compliance of item #52 on this inspection report. Follow-Up: 03/01/2023
6-501.111; Core; A few small flies were observed near the mop sink/3-compartment sink during inspection today. Orkin was last at this facility to perform a p.m. service on August 5, 2022. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Contact pest control for more frequent visits until issue is resolved.
0.0
40.
2-304.11; Core; Observed employee enter the kitchen wearing the same apron that was taken to the restroom. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Ensure aprons are not taken to the restroom.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are dried before stacking together.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed in small reach-in cooler near fryer to remove the black residue on racks and interior surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the interior of this cooler more frequently.
0.5
54.
5-501.113; Core; Shared outside refuse receptacles observed with side doors left open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Ensure the side doors and lids are always closed/covered to these receptacles.
0.0
General Comments
**Bathrooms were being serviced during inspection due to toilets being slow to flush.** 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; Guacamole (45F) and shredded cheese (44F) recently prepped were being stored in the walk-in cooler to cool with saran wrap tightly covering containers. When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. CDI- Food items were vented during inspection. Ensure all employees are educated on proper cooling procedures.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are dried before stacking together.
1.0
47.
4-202.11; Priority Foundation; One plastic pitcher that is used to hold oil for steaming rice has a melted portion on the food-contact side. Multiuse food-contact surfaces shall be smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC ordered a new pitcher to be delivered. Once received, PIC agrees to discard pitcher that is no longer in good repair.
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 *Visit was also made to assess Complaint # 9262900.
3-501.16(A)(1) ; Priority; Two containers of chicken hot holding at incorrect temperatures (see temperature chart); one at each steam well location. Time/temperature control for safety (TCS) foods shall be maintained at 135F or above. CDI- Chicken reheated on grill to a temperature above 165F.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed several clean metal pans stacked while wet in dish area. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Ensure food containers are dried before stacking together.
1.0
45.
4-903.11(A) and (C); Core; Unwrapped plastic cutlery being stored in containers with debris present at the lobby drink station. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI- Containers cleaned and switched out during inspection.
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 recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
4-901.11; Core; Observed several clean dishes stacked while wet in dish area | Clean equipment and utensils shall be stored in a self-draining position that allows for air drying | Repeat: PIC to ensure that dishes are thoroughly drying
1.0
54.
5-501.115; Core; Observed a collection of leaves creating harborage areas at shared outside receptacle | Storage areas and enclosures for dumpsters shall be maintained free of unnecessary items and clean | Repeat: PIC to remove leaf litter and keep dumpster enclosure clean.
0.5
General Comments
Inspection lead by Peri Sellew.
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.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
****Thermometer must be purchased and the walk-in cooler must be repaired by June 28th. Please e-mail documentation/proof to Marion.Wearing@wakegov.com by June 28th****
Note: Foodborne Illness Complaint investigation conducted. *NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964 Follow-Up: 06/28/2019
Please make sure that the thermometer is available at the thermalizer station to aid employees in deciding whether products from the thermalizer needs to be further reheated on the flat top to reach at least 165F,
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS.
Inspector: Marion Wearing - Phone Number: 919.618.8964 - E-mail: Marion.Wearing@Wakegov.com
*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.
*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.
Inspector will return in 10 days to check for hand-soap dispensers working and a thermometer properly located in the front counter refrigerator. Inspection made with manager Alexandria. Follow-Up: 01/22/2015
