2-102.12 (A); Core;Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager.
1.0
16.
4-602.11; Priority; Observed a buildup of debris inside food prep sink. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- item washed during inspection.
0.0
40.
2-402.11; Core; At the beginning of the inspection, observed team member preparing food without wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. hair restraints obtained during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed residue on the bottom of blue ice scoop holder. 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.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of black debris on gaskets. Observed grease buildup and dust on fryer hood and oven hood. Observed thick debris on top of oven. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
1.0
51.
5-205.15; Core; Observed heavy leak water spraying from hose connected to the 3 comp sink, when water is turned on. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
2-301.14; Priority; Observed team member enter the building from the back door then immediately went inside the walk in cooler to handle food. After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager provided training to employee.
2.0
28.
7-201.11; Priority; Observed sanitizer bucket stored above deli paper used to wrap sandwiches. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item relocated to new designated area.
0.0
40.
2-402.11; Core; Observed a few team members not wearing hair restraints at beginning of the inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. All employees put on restraints.
0.0
49.
4-601.11(B) and (C); Core;; Detailed thorough cleaning is needed throughout the facility: shelving above 3 comp sink, gaskets, door jams, line cubbies, and thick soil inside storage cabinets under drive thru coke dispenser. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas; Repeat
1.0
53.
6-501.18; Core; Observed soiled handsink and toilet seat in mens restroom and soiled toilet seat in womens restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
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
4-602.12; Core; Observed a buildup of debris inside bun toaster. The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. Clean toaster.
0.0
19.
3-403.11; Priority; Observed burgers reheated inside fryer for 1 minute and 45 seconds temping 133-151F. One burger was continuously cooked inside microwave reaching above 165. The burgers were placed in hot holding cabinet. Burgers shall be reheated to 165F before they are placed inside hot holding. EHS reviewed procedure for burgers, the procedure is not accurate needs to include final cook temperature. All items reheated. EHS provided training. Manager will revise procedure.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed cheddar, swiss, cut tomatoes, cut lettuce, and milk holding above 41F. TCS foods shall be held at 41F or below. Observed some items overfilled. Items discarded.
1.5
38.
6-501.111; Priority Foundation; Observed gnats and flies active in facility.
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests
D) Eliminating harborage conditions.
Call pest control.
1.0
47.
4-501.11; Core; Observed ambient air temp inside reach in cooler holding milk reading 48F. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Repair unit.
0.5
49.
4-601.11(B) and (C); Core; Detailed thorough cleaning is needed throughout the facility: gaskets, door jams, line cubbies, and hinges where food debris and grime has accumulated, fryer hood, storage cabinets under the fries hot holding, etc. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas
1.0
53.
6-501.18; Core; Observed soiled fixtures in mens restroom. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; Observed soiled floors all throughout facility including bathrooms and walk in cooler areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
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: 07/03/2022
*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. No PIC signature due COVID-19 precautions.
*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* 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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
