5-202.12; Core; Through the duration of the inspection, handwashing sinks were not reaching 100F. Handwashing sinks shall reach a minimum of 100F for employee use.
1.0
41.
3-304.14; Core; Bucket of quat sanitizer holding wet wiping cloths was around 100ppm. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
0.5
47.
4-501.11; Core; Ice cream machine is not functioning and paper towel dispenser in the back area is not functioning. Equipment shall be maintained in a state of good repair. Repair/replace these items.
0.0
49.
4-601.11(B) and (C); Core; Repeat; Observed food buildup in reach in freezer and water buildup in prep bottom cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
1.0
50.
5-103.11; Priority Foundation; Throughout the duration no hot water in the facility.- Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.- CDI, currently they are heating up water on the stove for hot water needs. EHS will return by 6/17/24 to ensure hot water is back for establishment.
0.5
55.
6-501.11; Core; Some areas of the floor are damaged and grout is missing in some areas. Physical facilities shall be maintained in a state of good repair.
4-602.11; Core;;Observed and black residue inside ice machine chute and inside ice bucket rim. . 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. Manager agreed to empty machine and detail clean after hours.
3.0
16.
4-601.11 (A); Priority Foundation; Observed thick black residue on onion dicer. Observed dried food debris on food dicers and slicers stored as clean on the floor under prep sink. Observed white and black filmy residue inside vegetable prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
40.
2-402.11; Core; Observed team member in kitchen without 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. Obtain hair restraints.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed food dicer and food slicer stored on the floor under food prep sink. 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.
1.0
49.
4-601.11(B) and (C); Core; Observed improvements on general cleaning today. Observed buildup of debris above fryers and a accumulation of food inside tall freezer on the line. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
51.
5-202.14; Priority;Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Repair hose and ensure water is turned off when not in use.
4-602.11;Observed and black residue inside ice machine chute.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. manager cleaned machine.;
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed ham holding above 41F inside reach in cooler. TCS foods shall be held at 41F or below- item discarded.
0.0
24.
3-501.19; Priority Foundation;At the beginning of inspection, observed team member placing time stickers on cut tomatoes, and American cheese that had been holding at room temperature prior to EHS arrival, items were holding above 60F. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- items discarded.
1.5
44.
4-903.11(A), (B) and (D); Core;; Observed food dicer stored on the floor under food prep sink. 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
49.
4-601.11(B) and (C); Core;Observed a thick buildup on fryer and hood equipment Especially on prince castle station (hot holding) above fryer inside cabinet under makeline. Observed thick dust on coke icee machine. Observed dust/ black debris on drying racks holding clean food equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
1.0
51.
5-205.15; Core; Observed water leaking from ceiling light next to managers office. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
Manager placed work order for light.
0.0
55.
6-501.11; Core; Observed thick smoke enter the building after whoppers were placed in the grill. Grill hood is not effective in removing smoke from the facility. Manager called maintenance for grill hood. Physical facilities shall be maintained in good repair.
2-401.11; Core; Observed employee coffee on the counter and an employee drinking coffee while walking around food preparation areas. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- items removed.
0.5
15.
3-302.11; Priority Foundation; Observed a pan of raw bacon stored above mustard inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-602.11; Core; Observed black residue inside ice machine chute. 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. manager cleaned machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed black and pink residue inside tube used to dispense vegetable wash. Observed dried food debris on food dicer. Observed a ring of debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
24.
3-501.19; Priority Foundation; Observed cut lettuce, cut tomatoes, and american cheese held n makeline without time stamps. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item stamped.
1.5
40.
2-402.11; Core; Observed team member washing onions not 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. Obtain hair restraints.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed food dicer stored on the floor under food prep sink. 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
49.
4-601.11(B) and (C); Core; Observed heavy grease buildup inside cabinet under makeline. Observed heavy dust and soil on shelf above fryer. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
4-601.11 (A); Priority Foundation; Observed greasy food equipment stored clean on drying racks. Observed a black ring on debris inside food prep sink.EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch-items washed.
1.5
16.
4-602.12; Core;Observed soiled bun toaster on the line. The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed liquid eggs holding at room temp 64F. TCS foods shall be held at 41F or below- item discarded.
0.0
24.
3-501.19; Priority Foundation; Observed no time stamps on cut lettuce, cut tomatoes holding at room temperature 50F. Observed team member placing time stamps after items had been held at room temperature. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Place time stamps on items as they are removed from cooler at 41F or below.
1.5
49.
4-601.11(B) and (C); Core; Observed a buildup on equipment all throughout facility. Especially on prince castle station (hot holding) above fryer and on equipment above cold top station. Several reach in handles are greasy. Observed dust on drying racks and in fans of equipment on the line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Observed a build up of debris floors in drive thru, in floor corners and and under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Mop sink wall is damaged. PHYSICAL FACILITIES shall be maintained 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
4-501.11; Core; Observed that the shelf next to the soda machine is rusted. Walk-in freezer door have accumulation of ice so the door cannot be tightly closed. Equipment shall be maintained in a state of good repair. Replace rusty shelf and remove ice from the WIF door.
0.5
49.
4-601.11(B) and (C); Core; Observed some residue accumulation on the reach-in freezer gaskets, and food debris at the bottom of the freezer. Sides of the deep fryers have grease/ food debris buildup. Some of the soap dispenser need cleaning (dark buildup). 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.
0.5
54.
5-501.115; Core; Observed trash on the ground (cups, papers, plastic bags etc.) next to the dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the ground around the dumpster.
0.5
55.
6-501.12; Core; There is soapy puddle under the soda machine in the drive-thru, floor under the deep fryers are greasy/debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
(CFPM Robert White Exp 5/27/25) TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com.
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
