3-501.16 (A)(2) and (B); Priority; A cut tomato in a cup inside of the cod table measured 50F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Tomato voluntarily discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; A few metal pans stored as clean in the cabinet under the small steam units were stacked together while still wet...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Improvement noticed.
0.5
49.
4-601.11(B) and (C); Core; Gaskets of the coolers have food debris/residue buildup. The cooler holding cartons of hash browns has liquid pooling inside. The shelving of the main reach-in cooler is slightly soiled and beginning to rust...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. Improvement in cleaning noticed.
0.5
55.
6-501.11; Core; The hose at the mop sink has a drip when under pressure...Physical facilities shall be maintained in good repair. PIC said a new hose will be ordered soon.
4-601.11 (A); Priority Foundation; Metal pans stored as clean underneath the counter had dried food residue inside. Some of the containers stored over the sink had stickers stuck to them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
23.
3-501.17; A couple of jugs of milk were not dated and at least one might have been opened 3 days prior...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Milk dated.
0.0
41.
3-304.14; Core; Some of the moist wiping cloths were stored on countertops and on top of sanitizer containers. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer solution. Store wet wiping cloths in sanitizer filled bucket between uses.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans stored in the cabinet are stacked together while still wet. The pull out drawers storing clean pans under the grill have light food buildup...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves and allow utensils to air dry before stacking them.
0.0
49.
4-601.11(B) and (C); Core; The gaskets of the coolers on the line are soiled with food residue and debris. The reach-in coolers have spilled food in the bottom and the shelves have light debris buildup. The area under the grills have light debris and residue buildup. The walk-in cooler floor is soiled...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
6-301.11; Priority Foundation; Observed no soap available at back kitchen handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection.
0.0
24.
3-501.19; Priority Foundation; Eggs on approved time control were not labeled with time. 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. CDI-by labeling the time during inspection.
1.5
41.
3-304.14; Core; Observed some moist wiping cloths stored on countertops and on top of sanitizer containers. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer solution. Store wet wiping cloths in sanitizer filled bucket between uses.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, bottom of reach-in cooler contained liquid eggs and food debris, and inside of cabinets. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in cooler and freezer. Physical facilities shall be maintained clean. Increase cleaning frequency of floors.
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
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. No points taken-Waffle House has an approved variance for Certified Food Protection Manager.
0.0
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal 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. CDI-Written clean up plan provided to PIC at the end of inspection. NOTE: Make sure to have a written Vomit and Diarrhea Clean-up available to provide in future inspections.
0.0
10.
5-205.11; Priority Foundation; Observed metal food container filled with water stored in front hand sink next to dish washing area. A handwashing sink may not be used for purposes other than handwashing. CDI- Container was removed from sink.
1.0
12.
3-202.11; Priority; Chocolate milk delivered during inspection had a temperature of 52F. Delivery driver stated door to truck was open for a while at previous location may be cause of high temperature and the hot weather. Refrigerated, TCS(Time/Temperature Control for Safety) foods shall be at a temperature of 41F or below when received. CDI-by educating PIC. NOTE: PIC duties when receiving food deliveries should be taking temperature of all TCS food.
0.0
24.
3-501.19; Priority Foundation; Pancake batter and eggs on approved time control were not labeled with time. 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. CDI-by labeling the time during inspection.
1.5
36.
4-502.11(B); Priority Foundation; Unable to read temperature on digital food thermometer. Food temperature measuring devices shall be calibrated and in good repair. Verification Required-Send picture to EHS via text (984-233-0358) by Friday June 24, 2022 to verify a new thermometer has been obtained.
0.5
41.
3-304.14; Core; Observed some moist wiping cloths stored on countertops. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer solution. Store wet wiping cloths in sanitizer filled bucket between uses.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean container lids and other utensils stored in two soiled metal containers. Clean equipment and utensils shall be stored in a clean, dry location. CDI-Items were moved to three-comp sink to be cleaned.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled interiors of reach-in fridges, walk-in cooler shelves, exterior of waffle irons, inside of cabinets, sticker residue and pancake residue on the outside surface of clean containers and pull out drawer. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
1.0
54.
5-501.110; Core; Observed trash on ground behind outside dumpster and inside of grease container. Trash shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Clean trash.
0.0
55.
6-501.12; Core; Observed flooring in walk-in cooler and back dry storage area need cleaning. Physical facilities shall be maintained clean. Increase cleaning frequency of floors.
0.0
General Comments
***Verification Required-Send picture to EHS via text (984-233-0358) by Friday June 24, 2022 to verify a new thermometer has been obtained.*** Inspector contact info: Nikia Lawrence/984-233-0358/Nikia.Lawrence@wakegov.com Follow-Up: 06/24/2022
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal 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
10.
5-205.11; Priority Foundation; At the beginning of the inspection, a plastic container was stored in hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Container was removed from sink.
0.0
16.
4-602.11; Core; Soda dispensing nozzles had black residue/dry soda syrup build-up. Soda dispensing nozzles shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
1.5
21.
3-501.16(A)(1) ; Priority; Gravy and chili were hot held below 135F (see temperature log above). TCS food shall be hot held at 135F or above. CDI- Food was reheated.
1.5
49.
4-601.11(B) and (C); Core; Repeat- Cleaning needed: Handles of equipment were greasy, bottom of reach-in coolers contained liquid eggs and food debris, gaskets along the doors of all coolers were soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
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
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Michael Robinson (919)239-3334
Grade card must remain posted at all times. If frame breaks, one can be purchased at the dollar store for $1 plus taxes. Additionally, tape can be used to adhere card to the wall. It is against the law to hide or not publicly post your sanitation score. Follow-Up: 06/02/2016
