6-301.12; Priority Foundation; Front handsink near coffee station not dispensing out paper towels. Each handwashing sink shall be supplied with a hand drying provision such as individual disposal paper towels or other approved device. Paper towel dispenser checked during inspection.
1.0
24.
3-501.19; Priority Foundation; Chicken wings and popcorn chicken in hot hold display case at 116-120F. Time markings on packages stated to discard food. TPHC procedures should be followed for discarding food past time holding procedures. If time is used for quality instead of safety, food shall be held at 135F or higher. Foods discarded during inspection. Recommend printing or saving time procedures to ensure foods are held at appropriate temperatures for safety and to show when time is used for quality.
5-205.11; Priority Foundation; Back handsink near three compartment sink blocked by tray of chargers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Tray moved during inspection. Sink must be available for hand washing, especially after handling soiled dishes and before handling clean dishes.
1.0
21.
3-501.16(A)(1) ; Priority; Hot dogs and tornados (rolled tortillas with filling) on roller for sale at 118-127. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. EHS recommended using TPHC (Time as a Public Health Control) for these items and discard after 4 hours. Manager voluntarily discarded all items on roller during inspection, and temperature of rollers turned up.
1.5
48.
4-501.14; Core; Minor cleaning needed on three compartment sink basins, minor residue buildup in rinse sink. Warewashing equipment, the compartments of sinks, basins, drainboards shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils, before each use and at least every 24 hours. Clean the three compartment sink before next use.
3-501.16 (A)(2) and (B); Priority; Hot dogs in beverage cooler above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food moved to small reach in cooler which is at 37F.
1.5
35.
3-501.13 ; Hot dogs thawing in cooler that is above 41F. TCS foods shall be thawed under refrigeration at 41 or below, or completely submerged under running water at a water temperature of 21 C (70 F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under water. Placed in reach in cooler that holds below 41F.
Core;
4-601.11(B) and (C); Core; Food/soil debris in lower area below self serve area of salsa/cole slaw. Non-food contact surfaces shall be clean to sight and touch.
0.5
54.
5-501.16; Core; No trash can in back at handwash sink by 3 compartment sink. A receptacle shall be provided in each area where refuse is generated.
2-103.11 (A) - (P); Priority Foundation; Employee onsite during inspection not aware of food allergy awareness and not properly trained about food safety including date marking. Employees shall be properly trained in food safety including food allergy awareness as it relates to their assigned duties. Ensure all employees are aware of proper food handling food safety procedures.
0.0
2.
2-102.12 (A); Core; No certified food protection manager on site during inspection. At least one person in charge shall be a certified food protection manager when food is being prepared, served or sold.
1.0
5.
Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
13.
3-101.11; Priority; Pico de gallo in walk-in cooler past date marking was visibly soiled with white and grey furry growth. Food shall be safe, unadulterated and honestly presented. Containers of pico de gallo discarded during inspection.
1.0
16.
4-602.11; Core; Ice chute on iced coffee dispenser heavily soiled with pink and black residue buildup. Soda nozzles at soda machine soiled with black buildup and grates have buildup growing near drain of machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these areas more frequently.
1.5
23.
3-501.18; Priority; Several items dated for 10/24 and 10/25 including pico de gallo, cheese sauce in the warmer, and several sandwiches in cold holding tower. Foods shall be labeled for date marking and kept for a maximum of 7 days and discarded once 7 days exceeded. Facility has several items that are only held for 5 days according to facility time holding. Foods voluntarily discarded during inspection.
1.5
45.
4-903.11(A) and (C); Core; Styrofoam cups next to soda machine stored on counter not in dispenser. Boxes of cups on floor of back room. Single service and single-use articles shall be stored in a clean, dry location at least 6 inches above the floor where they are not exposed to splash, dust or other contamination. Place cups into dispenser or leave in plastic sleeve and keep boxes of cups at least 6 inches off the floor.
0.5
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.
*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.
Verification Required for sanitizer on September 3rd, 2019. Text 919-500-3421 or email Sarah.Black@wakegov.com a photo of sanitizer once received. Follow-Up: 09/03/2019
*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.
Even if it is dirty, do not leave the creamer dispenser cartridges behind the front area handsink, the handsink is to be kept clear of storage and the sink is to be used for nother other than handwashing, also there could be some splash contamination of the cartridge from the handsink. *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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
