4-602.11; Core; Observed ring of residue inside nozzles at coke dispenser. 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 detail clean nozzles.
0.0
38.
6-501.111; Priority Foundation; Observed gnats active around soiled laundry bin at backdoor. 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;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Soiled laundry covered in garbage bag. If issue persists, Call pest control.
1.0
44.
4-803.11; Core; Observed soiled wiping cloth on the floor in back room. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food , equipment, utensils, linens, and single service articles or single use articles.
0.0
48.
4-501.14; Core; Observed thick buildup on dish machine walls. Observed a buildup inside spray nozzle hanging above 3 comp sink. Ware-washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least every 24 hours. Clean equipment. nozzle cleaned during inspection.
4-501.114; Priority; Chlorine sanitizer in dish machine had a concentration of 0 PPM due to sanitizing bottle being empty. Chlorine sanitizer shall have a concentration of 50-200 PPM or in accordance with temperature and concentration chart in 2017 Food Code. CDI: Empty bottle was replaced and chlorine was tested to be 100 PPM.
3.0
16.
4-601.11 (A); Priority Foundation; Metal containers, stored as clean, were soiled with food residues. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.
0.0
19.
3-403.11; Priority; Carnitas, barbacoa, and pinto beans from the night prior were placed in hot holding before reaching 165F. Temperature controlled for safety foods that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165F for 15 seconds. CDI: Food was moved to flat top and reheated to 165F (barbacoa: 190+ ; carnitas: 188+ ; beans: 184+).
1.5
21.
3-501.16(A)(1) ; Priority; Beans on main make line had temperature ranges below 135F. Chicken in back of house hot box was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food were reheated to at least 165F (Chicken: 184+ ; Beans: 177+).
3.0
44.
4-903.11(A), (B) and (D); Core; Cleaned containers were stacked while wet. Cleaned equipment shall be stored in a self-draining position that allows air drying. Allow containers to air dry before stacking
0.0
49.
4-601.11(B) and (C); Core; Gaskets of beverage cooler were soiled with black residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean areas listed.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. CID: 9581796
4-501.114; Priority; Quaternary ammonia sanitizer was dispensing at 0-100 PPM at 3-compartment sink. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Service request was placed for repair. Facility will manually add sanitizer until unit is serviced.
1.5
21.
3-501.16(A)(1) ; Priority; Multiple food items on front and mobile make lines were stacked beyond fill line with temperature ranges below 135F. Rice in hot hold cabinet on lower make line was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food were sent to flat top to be reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in lower mobile line prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Food was placed in prep cooler at 9:30 and moved to ice bath within walk in cooler to rapidly cool to 41F at 11:10.
1.5
33.
3-501.15; Core; Sour cream, cheese, lettuce, and salsa containers were cooling in walk in cooler with tight fitting lids placed before cooling was completed. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed. Ensure food is uncovered or loosely covered for entire duration of cooling. Half points deducted due to improvements.
0.5
41.
3-304.14; Core; Quaternary ammonia sanitizer in sanitizing buckets had a concentration of 0-100 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Service request was placed for repair. Facility will manually add sanitizer until unit is serviced.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. CID: 9581588
3-501.15; Priority Foundation; Lettuce and cheese in walk in cooler prepared this morning were cooling with tight fitting lids. The lettuce was maintained at 46F+ after 3.5 hours of cooling and was placed into ice baths within walk in cooler to facilitate rapid cooling. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed and lettuce placed in ice bath.
0.5
44.
4-903.11(A), (B) and (D); Core; Cleaned containers were stacked while wet. Cleaned equipment shall be stored in a self-draining position that allows air drying. Allow containers to air dry before stacking.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
4-702.11; Priority; Dish machine had a concentration of 0 PPM chlorine sanitizer. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: Dish machine was primed and tested to have a concentration of 50 PPM.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple dishes, stored as clean, were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes were sent to be cleaned again.
1.5
48.
4-501.14; Core; Dish machine had built-up debris on doors and interior. A warewashing machine shall be cleaned before use, throughout the day to prevent recontamination of equipment, and at least every 24 hours. Clean dish machine.
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
4-601.11 (A); Priority Foundation; Nozzles on soda fountain were soiled. Equipment food contact surfaces shall be clean to sight and touch. CDI: Soda nozzles cleaned.
1.5
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer in 3-compartment sink and sanitizing buckets was greater than 400 PPM. Quaternary ammonia sanitizer applied to food-contact surfaces shall have a concentration of 200-400 PPM. CDI: Sanitizer will be diluted until the sanitizer dispenser is repaired.
1.0
37.
3-302.12; Core; A bottle of oil and some spices were not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with the common name of the food. Label all containers.
0.0
49.
4-601.11(B) and (C); Core; Gaskets of grill cooler were soiled with food debris. Vent below the tortilla press was soiled with dust accumulation. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. Clean areas listed.
0.0
51.
5-203.14; Priority; Service sink and ice machine did not have backflow prevention devices. A plumbing system shall be installed to preclude backflow of contaminants by installing an approved backflow prevention device. Install backflow prevention devices. EHS will verify installation by 5/12/22.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 05/12/2022
4-601.11 (A); Priority Foundation; Nozzles on soda fountain were soiled. Equipment food contact surfaces shall be clean to sight and touch. CDI: Soda nozzles cleaned.
1.5
44.
4-903.11(A), (B) and (D); Core; Multiple containers were stacked with water inside them. Clean equipment and utensils shall be stored as specified and stored in a self-draining position and covered or inverted. CDI: Containers were rewashed and placed in self-draining manner.
0.5
47.
4-501.12; Core; Multiple cutting boards were heavily scored. Cutting boards shall be resurfaced if they can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards.
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 Inspection led by Jackson Schaub
*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. Inspection led by Greta Welch
*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 REHS observed no ill staff members during inspection.
*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
Please note: warewshing sink set up for warewashing with wash compartment at 85 degrees F. No active warewashing underwasy. Change out water before beginning warewashig and reaise temperature to at least 110 degrees F. Please note: Investigated complaint #6910010. Findings noted in complaint manager. Guidance as provided on this inspection form. Contact your inspector if you have any questions or additional nrelevant information to provide. Follow up on 2/6/14. Follow-Up: 02/06/2014
See Form 1B and documentation that can be made available during inspection to verify that each employee is aware of their need to report illness, symptoms. . . . Towel buckets should be stored off of the floor. . . Protect open box of plastic wrap from potential contamination. Currently stored under table used for raw chicken prep. . . Use stem thermometer to check final cook temperature of chicken breasts.
