2-102.12 (A); Core; No employee certified as a food protection manager. The 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. A certified food protection manager must be on-site whenever food is being prepared and sold. CDI-Discussed plans to send two employees soon.
1.0
10.
5-205.11; Priority Foundation; Mops and buckets were blocking the handsink from being easily accessible.- A handwashing sink shall be maintained so that it is accessible at all times for employee use- CDI, items were moved.
1.0
15.
3-302.11; Priority; In chicken cooler, raw chicken was being stored over top of potatoes.- Food shall be protected from cross contamination by storing the food in order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, items were rearranged. Please place wedges in smaller containers if trying to lift it seems to be an issue.
1.5
16.
4-601.11 (A); Priority Foundation; Numerous dirty metal pans observed with food particles and grease inside and out. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Thoroughly clean pans. CDI-Employee placed pans back in the dirty dishwashing area.
1.5
16.
4-602.11; Core; The ice bin has some pink/black residue inside.- in equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice bins and do so more frequently.
0.0
37.
3-302.12; Core; The container of flour at the breading station does not have a label.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
49.
4-602.13; Core; Cleaning is needed on the handles of the refrigeration units at the chicken prep area.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the handles
2-102.12 (A); Core; No employee certified as a food protection manager. The 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. A certified food protection manager must be on-site whenever food is being prepared and sold. CDI-Discussed plans to send two employees soon.
1.0
16.
4-601.11 (A); Priority Foundation; Numerous dirty metal pans observed with food particles and grease inside and out. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Thoroughly clean pans. CDI-Employee placed pans back in the dirty dishwashing area.
1.5
21.
3-501.16(A)(1) ; Priority; Sandwiches in counter top hot hold cabinet were below 135. The cabinet temperature was only 112 degrees F. Maintain all hot foods to at least 135 degrees F minimum. CDI-Sandwiches were discarded by employee.
3.0
40.
2-402.11; Core; Food employee was not wearing a hair restraint. Food employees shall wear a hair restraint (cap, visor, hat, net, etc.). CDI-Educated.
0.5
53.
6-501.18; Core; The front underside of toilet and urinal in men's restroom had a buildup where urine has run and is not being clean. There is a urine odor present. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. CDI-Educated employee to keep this area clean.
0.5
54.
5-501.115; Core; Lots of garbage, crates, boxes, etc. on the ground behind dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. Clean this area and place items inside the dumpster.
0.5
55.
6-501.12; Core; The walk-in cooler and freezer floors need cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. CDI-Educated employees to contact chemical company about a non-freeze chemical safe to use on walk-in freezer floor.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Facility had priority violations, no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to operation...To demonstrate knowledge, there shall be a CFPM, no priority violations during current inspection, or PIC shall respond correctly to inspector's questions related to foodborne illness prevention...CDI by informing PIC of requirement.
1.0
2.
2-102.12 (A); Core - No person in charge who was a certified food protection manager was on-site during entire 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
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
5-202.12; Core - Hot/tempered water at bathroom handsinks did not exceed 83-87F after running several minutes...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsinks.
1.0
21.
3-501.16(A)(1); Priority - Hot TCS* foods at steam table and in see-thru hot holding unit (not using time control) were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product OR kept on approved time as a public health control...CDI by reheating or discarding foods out of temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding or properly refrigerating foods.
1.5
33.
4-301.11; Priority Foundation - Refrigerated make line unit and salads in island refrigeration unit were not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding food shall be sufficient in number and capacity to maintain cold foods at 41F or less...CDI by removing TCS* foods from these units or putting them in ice-water. Repair or provide maintenance for these units so they maintain foods at 41F or less.
0.5
38.
6-501.111; Core - Observed a few live flies in kitchen facility...The premises shall be maintained free of insects...Rid the premises of flies using methods approved for food service establishments.
0.0
40.
2-303.11; Core - One food worker had dangling bracelets on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct workers to remove all jewelry from arms and hands except for a plain ring.
0.5
40.
2-402.11; Core - Food worker was not wearing restraints for head and facial hair...Food employees shall wear hair restraints such as hats, hair coverings/nets or beard restrains that covers body hair...Instruct workers to wear hair restraints as required.
0.0
45.
4-903.11(A) and (C); Core - Disposable cups in bags were stored under water/waste lines and packaging had become wet/soiled from drips above...Single service disposable food/beverage containers shall be stored where they are not exposed to splash, dust or other contamination...Do not store cups under waste/water lines or place barrier between lines and cups.
0.5
47.
4-501.11; Core - Some wire shelves were rusty and peeling, and plastic curtain covering one speed rack was torn...Food service equipment shall be maintained in good repair...Replace items above with similar approved equipment.
0.5
48.
4-501.14; Core - Interiors of 3-comp sink rinse and sanitizing compartments were very 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 soiled dry storage and reach-in refrigerator shelving and under food prep tables. Grease was accumulated in bottom interiors below fryers. Areas around tongs holders of hot dog rotisserie/roller unit were very soiled...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
51.
5-203.14; Priority - Ice machine water supply line does not have an approved double check valve backflow preventer...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Provide approved backflow prevent on ice machine water supply line as required.
0.0
53.
6-302.11; Priority Foundation - No toilet paper was available in women's bathroom handicap toilet stall...Toilet paper shall be provided at each toilet...CDI by providing toilet paper.
1.0
53.
6-501.18; Core - One women's bathroom toilet and men's urinal and handsink were all soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
54.
5-501.113; Core - Dumpster top lid and side door were open...Outdoor trash and recycling receptacles shall have tight-fitting lids and door...Keep lids and door closed when not in use.
0.0
54.
5-501.116; Core - Grease dumpster exteriors had large grease/debris build-up...Trash, recycling and grease receptacles shall be cleaned frequently enough to prevent soil build-up...Increase grease dumpster cleaning frequency.
0.0
55.
6-501.11; Core - One ceiling light fixture in back kitchen flickered on and off often...Physical facilities shall be kept in good repair...Repair light fixture.
0.0
55.
6-501.12; Core - Flooring in back storage room by ice machine and in walk-in freezer were soiled. Diaper changing table in men's bathroom was soiled...Physical facilities shall be kept in clean...Increase cleaning frequency surfaces/fixtures above.
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
3-302.11 (A)(4); Core - Some foods in walk-in freezer were not covered...Unless actively cooling, foods kept in storage shall be kept covered/sealed...Cover foods as required.
0.0
21.
3-501.16(A)(1); Priority - Several hamburgers in hot holding cabinet were 127-131F... After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above...CDI by reheating hamburgers.
1.5
23.
3-501.17; Priority Foundation - Container of corn dogs opened yesterday had no date...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing date on corn dog container.
0.0
24.
3-501.19; Priority Foundation - Chicken wings, tenders, etc. on steam table were on time control, but no time was recorded of when they were cooked/reheated or removed from temperature control...Foods on approved time control shall be marked to indicate the time when removed from temperature control or after properly cooked or reheated...CDI by recording final cook/reheat times on chart.
1.5
38.
6-501.111; Core - Several live house flies were seen in kitchen and dining area...The premises shall be maintained free of insects...Rid the premises of flies using methods approved for food service establishments.
1.0
39.
3-306.12; Core - No sneezeguard was over condiment holder by hot dog rotisserie units, and lids on condiment containers could easily be left open by customers (containers were not spring loaded)...Condiments shall be protected from contamination by keeping in dispensers designed to provide protection, protected food displays provided with proper utensils, original containers designed for dispensing, or individual packages...Provide sneezeguard over condiment holder or provide spring-loaded lids so they automatically spring back closed after used by customers.
1.0
40.
2-303.11; Core - One food worker had dangling bracelets on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct workers to remove all jewelry from arms and hands except for a plain ring.
0.0
41.
3-304.14; Core - Several moist or soiled wiping cloths were on counter tops, and a sanitizer bucket was stored near clean disposable food containers. Quaternary ammonium sanitizer concentration in a few buckets was less than 200 ppm (required minimum)...Moist or soiled wiping cloths shall be kept inside approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of clean equipment, utensils and disposable containers...Store moist/soiled wiping cloths and buckets as stated above.
0.5
45.
4-903.11(A) and (C); Core - Many disposable lids were stored under water/waste lines and packaging had become wet/soiled from drips above. Disposable paper wraps were stored with food contact sides up, and beverage cup lids had beverage contact sides towards customer at beverage counter....Single service disposable food/beverage containers shall be stored where they are not exposed to splash, dust or other contamination...Do not store cups under waste/water lines or place barrier between lines and cups. Store paper wraps covered or inverted on clean surface, and store lids so beverage contact sides are in (away from customer).
0.5
47.
4-501.11; Core - Some wire shelves were rusty, and upright refrigerator had torn door gasket. Plastic curtain covering one speed rack was torn...Food service equipment shall be maintained in good repair...Replace items above with similar approved equipment.
0.5
48.
4-302.14; Priority Foundation - No test strips were available to check concentration of quaternary ammonium (QA) sanitizer used...A test kit shall be provided to measure concentration of sanitizing solutions...Provide test kit/strips as required...Not corrected during inspection.
0.5
53.
6-501.18; Core - Men's bathroom toilet, urinal, handsink and one women's toilet were all soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
1.0
54.
5-501.111; Core - One dumpster had top lid broken off and large crack in bottom...Trash and recycling dumpsters shall be kept in good repair...Replace damaged dumpster with intact top lids.
0.5
55.
6-501.11; Core - One kitchen ceiling light fixture was flickering on and off...Physical facilities shall be maintained in good repair...Repair/replace malfunctioning light fixture.
0.5
55.
6-501.12; Core - Some metal cabinet interiors (in self-service area) and diaper changing tables in both bathrooms were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...Verification required for Item #48 above (sanitizer test strips requirement). By August 4, 2022, send a photo of quaternary ammonium test strips obtained to Lucy Schrum at 919-868-2565 or text to Lucy.Schrum@wakegov.com...DISCUSSION: Ice machine water supply line does not appear to have an approved double check valve backflow preventer. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (Section 5-203.14 of NC Food Code Manual)...If not present, provide double check valve as required...>>>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: 08/04/2022
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
5-202.12; Core - Tempered water at men's and women's bathroom sinks did not exceed 83F and 92F respectively after running water several minutes...Hot or tempered water of at least 100F shall be provided at each handsink...Increase temperature of tempered water at sinks.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F in open refrigerated display (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding foods at incorrect temperatures.
3.0
23.
3-501.17; Priority Foundation - Pre-cooked sausage patties and links on speed rack from yesterday had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
39.
3-306.12; Core - No sneezeguard was over condiment holder by hot dog rotisserie units, and lids on condiment containers could easily be left open (all lids were closed and food protected during inspection)...Condiments shall be protected from contamination by keeping in dispensers designed to provide protection, protected food displays provided with proper utensils, original containers designed for dispensing, or individual packages...Provide sneezeguard over condiment holder or provide spring-loaded lids so they automatically spring back closed after used by customers.
1.0
40.
2-303.11; Core - One food worker had watch and dangling bracelets on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct workers to remove all jewelry from arms and hands except for a plain ring.
0.0
40.
2-402.11; Core - One worker had no hair restraint on head or beard restraint on face...Food employees shall wear hair restraints such as hats, nets and/or beard restraints that cover body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food workers to don hair restraints as required.
0.0
41.
3-304.14; Core - Several moist or soiled wiping cloths were on counter tops or shelves. A few cloths were above sanitizer level in buckets...Moist or soiled wiping cloths shall be kept completely submerged in approved clean sanitizer between uses...CDI by properly storing wiping cloths.
0.5
45.
4-903.11(A) and (C); Core - Many disposable beverage cups were stored under water/waste lines and one line had drips formed on pipe exterior...Single service disposable food containers shall be stored where they are not exposed to splash, dust or other contamination...Do not store cups under waste/water lines or place barrier between lines and cups.
0.5
47.
4-501.11; Core - Island refrigerated unit with in-house prepared foods was not maintaining foods at 41F or less. Some wire shelves are rusty...Food service equipment shall be kept in good repair...Repair island unit so it maintains foods at 41F or less, and replace shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - At least one food container was cracked...Food service utensils shall be kept in good repair...CDI by discarding container.
0.0
49.
4-601.11(B) and (C); Core - Old sticker residues were on exteriors of some food containers...Equipment/utensil nonfood contact surfaces shall be maintained clean...CDI by placing soiled containers at 3-comp sink.
0.0
53.
6-501.18; Core - Men's bathroom toilet, urinal and handsink were all soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
54.
5-501.111; Core - Top lids on one dumpster were damaged...Trash and recycling receptacles shall be maintained in good repair...Replace dumpster lids.
0.0
55.
6-501.11; Core - Cold water faucet at 3-comp sink leaked when turned on, and a line under wall water heaters was leaking. Men's bathroom handsink had very low water volume and pressure. One kitchen handsink and both bathroom handsinks were draining slowly...Physical facilities shall be maintained in good repair...Repair sink leaks, unclog drain lines, and increase water volume and pressure at men's handsink.
0.5
55.
6-501.12; Core - A few metal cabinet interiors (in self-service area) and diaper changing table in men's bathroom were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
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
2-102.12 (A); Core - No person in charge who was a certified food protection manager was on-site during entire 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 ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
5-202.12; Core - Tempered water in bathrooms did not exceed 85F after running water several minutes...Hot or tempered water of at least 100F shall be provided at each handsink...Increase temperature of tempered water at sinks.
1.0
15.
3-302.11; Priority - Small container with some cooked hamburger patties was stored below raw meat in refrigerator...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing patties.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding or refrigerating foods. NOTE: After preparing and packaging salads in establishment, cool them completely to 41F or less throughout entire product BEFORE putting them out in island cold holding display unit. Also ensure this unit is maintaining air temperature of 41F or less.
1.5
24.
3-501.19; Priority Foundation - Many hot TCS* foods were on time control based on time and temperature monitoring logs, but no written procedures for time as a public health control was provided...Written procedures shall be prepared in advance, maintained in the establishment and made available to regulatory authority upon request that specify methods of compliance for TCS* foods that use time as a public health control...CDI by completing State provided TPHC form.
1.5
39.
3-306.12; Core - No sneezeguard was over condiment holder by hot dog rotisserie units, and lids on condiment containers could easily be left open (all lids were closed and food protected during inspection)...Condiments shall be protected from contamination by keeping in dispensers designed to provide protection, protected food displays provided with proper utensils, original containers designed for dispensing, or individual packages...Provide sneezeguard over condiment holder or place clips on holder lids so lids cannot be left open by customers (or provide spring-loaded lids).
0.0
41.
3-304.14; Core - Bucket of wiping cloth sanitizer solution was stored near disposable food containers...Wiping cloth sanitizer shall be stored to prevent contamination of food, clean equipment, utensils, and single-service items...CDI by properly storing sanitizer solution.
0.0
47.
4-501.11; Core - Reach-in freezer had accumulated ice inside and on doors, most likely due to warped door gaskets (warm air is entering unit and condensing). One door on hot holding cabinet door is damaged. Some wire shelving is getting rusty, and one chemical storage shelf under 3-comp sink is damaged...Food service equipment shall be maintained in good repair...Repair/replace damaged equipment above with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Some food container lids were cracked...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
53.
6-501.18; Core - Undersides of men's bathroom urinal and toilet were soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase cleaning frequency of urinal and toilet.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Ice machine water supply line does not appear to have a double check valve on it. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. See Section 5-203.14 of NC Food Code Manual...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Bottom shelves must be 6 inches above the floor for ease of cleaning and to prevent contamination of food storage on bottom shelves.
