4-501.12; Core; Cutting boards at sandwich make line had deep knife cuts and stains...Surfaces such as cutting boards with deep scratches and cuts shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting boards in pool condition.
0.5
47.
4-501.11; Core; The walk in freezer is leaking water and has ice buildup inside of the vent.- Equipment shall be maintained in a good state of repair and condition.- Please repair the walk in freezer.
The ambient air thermometer in the 2 door prep refrigerator was inaccurate and not within +/- 3 degrees. The thermometer was reading 28F and the air temperature in the prep refrigerator was actually 38F. Repair or replace the thermometer in 2 door prep refrigerator to monitor temperatures accurately. CDI: PIC replaced thermometer during inspection.
4-203.12; Priority Foundation;
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +/- 3F in the intended range of use. Pf
0.5
40.
Staffing that are performing food production tasks are not wearing hair restraints. Observed staff with visors. A hairnet can be used with visor or a different hair covering is needed to cover hair when performing production tasks.
2-402.11; Core; A) Except as provided in par. (B) of this section, 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 EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
The brush being used to apply liquid butter to pretzels is not approved for food contact. The metal band is visibly worn, some rusting. The hair type structure does not allow for thorough cleaning and does not prevent hairs from falling out of brush utensil into food product. Eliminate use of brush and replace with an approved utensil for food contact. CDI: Operator removed brush from service.
4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: P
(A) Safe; P
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
0.5
51.
The waste pipe under the food prep sink is leaking at the drain seal. Ensure all plumbing is maintained in good repair.
5-205.15;A PLUMBING SYSTEM shall be:
(B) Maintained in good repair. Core;
0.0
General Comments
Handwashing observed during inspection by all staffing.
3-501.16(A)(1); Priority - Meatballs with sauce and broccoli cheese soup in steam table were less than 135F in various parts of foods (see food temperature chart)...After properly reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating meatballs and thoroughly stirring broccoli soup.
1.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling, including inside front refrigerator...Food service equipment shall be maintained in good repair...Replace the damaged shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core - Observed syrup spill under Icee machine and soiled soda syrup box racks and wire shelving. A few front cabinet doors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Upper interior rims of both men's and women's bathroom sinks were soiled. Men's bathroom urinals and toilets were soiled (interiors and exteriors)...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above. NOTE: Notify Walmart management about cleaning issues when they arise.
0.5
55.
6-501.12; Core - Walls were soiled in walk-in cooler, and bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
55.
6-501.11; Core - Side corners of wall had some damaged stripping...Physical facilities shall be maintained in good repair...Replace damaged stripping.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Yeimmi Mendoza, Exp. 4-17-2026...>>>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
3-202.11; Priority - Spinach leaves and fresh cheese were above 41F when delivered by food distributor during inspection...TCS* foods shall be at 41F or less when received (except for foods specified in law governing its distribution)...CDI by informing PIC of requirement.
1.0
33.
4-301.11; Priority Foundation - Front refrigerator air temperature was 46-48F (checked a few times during inspection with maximum/minimum registering thermometer)...Equipment for cooling and holding cold food shall be sufficient to maintain cold food at 41F or less...CDI by having technician to provide maintenance for unit during inspection.
0.5
36.
4-203.12; Priority Foundation - One thermometer in front refrigerator read 35F but calibrated thermometer compared with thermometer read 46F (air temperature)...Ambient air thermometer shall be accurate to plus or minus 3 degrees Fahrenheit...CDI by removing inaccurate thermometer from refrigerator (another accurate thermometer was in refrigerator).
0.0
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace the damaged shelves with similar approved shelving.
0.5
47.
4-501.12; Core - Cutting boards at sandwich make line had deep knife cuts and stains...Surfaces such as cutting boards with deep scratches and cuts shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting boards in pool condition.
0.0
53.
6-501.18; Core - Men's bathroom urinals and toilets were soiled (interiors and exteriors), and a few women's bathroom toilets were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of toilets and urinals.
0.5
55.
6-501.11; Core - Mop sink vacuum breaker was leaking. Some small holes were in kitchen walls. Caulk was missing between 3-comp sink and wall. Ice was accumulated on wall and floor by walk-in freezer door...Physical facilities shall be maintained in good repair...Repair leaking vacuum breaker, seal wall holes, and replace caulk. Repair leaks that are causing ice to accumulate by freezer door.
0.5
55.
6-501.12; Core - Walls were soiled near kitchen sinks, and kitchen and bathroom ceiling vents were dusty. Ice was on freezer wall and floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above, and remove ice from freezer wall and floor.
0.0
General Comments
TCS*: Time-temperature control for safety foods...NOTE: Could not determine if water supply lines on ice machine and tea machine had double check valves. 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 (5-203.14 of NC Food Code Manual). Provide required double check valves if they are not present...>>>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
2-501.11; 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
28.
7-102.11; Priority Foundation - Spray bottle with yellow liquid inside was not labeled with name of contents...Working containers of chemicals such as cleaners and sanitizers shall be labeled with common name of material inside...CDI by discarding bottle.
1.0
40.
2-303.11; Core - At least one food worker was wearing a dangling bracelet on wrist...Except for a plain ring, food workers shall not wear jewelry on arms and hands...Instruct workers to remove all jewelry from hands and arms except for a plain ring.
0.0
47.
4-501.11; Core - Several wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace the damaged shelves with similar approved shelving.
0.5
47.
4-501.12; Core - Cutting boards at sandwich make line had deep knife cuts and stains...Surfaces such as cutting boards with deep scratches and cuts shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting boards in pool condition.
0.0
47.
4-502.11(A) and (C); Core - Some food container lids were cracked...Food service utensils shall be kept in good repair...Discard cracked lids.
0.0
53.
6-501.18; Core - Many front and back store toilet interiors, exteriors and urinal undersides were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
55.
6-501.11; Core - Small holes were in kitchen walls. Caulk behind a few bathroom toilets was damaged...Physical facilities shall be kept in good repair...Seal wall holes, and replace damaged caulk. Ensure caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - Bathroom walls and ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Ice machine and tea machines water supply lines did not appear to have double check valves (back flow preventers). 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). Provide double check valves on water supply lines specified above if they are not present...Verification visit on October 1, 2021 to evaluate completion of Item #8 above (hot water requirement). Follow-Up: 10/01/2021
*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, 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.
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(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)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
For the next inspection: Have photo ID to validate that the PIC is the one that is Serv Safe Certified. Down stack single service lids at the drink station so that lip contact portion is not exposed.
There were some meats, on the prep line cooler, that were not holding at or below 45F. Potentially hazardous foods are to be cold held at or below 45F. Suggestion was made to lower the amount of food product on the prep line cooler to help maintain 45F or lower. Violation was corrected during the inspection.
2.0
36.
Replace the torn gasket for the reach-in cooler door.
0.0
40.
Clean the ice build-up found on the shelving and flooring inside of the walk-in freezer.
0.5
43.
One urinal, inside of the men's restroom, was not working. Must be in good repair. Contact store management/maintenance to address the issue.
0.0
46.
Clean the dust build-up on the ventilation unit located above the handwashing sink. Slight build-up on some of the light shields, as well. Dust build-up found on the ventilation units inside of the restrooms. Must be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Three trays of steak strips were stacked on top of each other without the use of food grade paper or protective barrier in between them. Foods must be protected during storage.
0.0
25.
Need hanging thermometer on the inside of all cold holding units. No thermometer was found inside of the walk-in cooler.
0.0
33.
The knife, used to cut the bread, was stored in between the prep case and steam table case. It was not a clean area. Keep in-use utensils stored on a clean surface.
0.5
36.
Leak found in the walk-in freezer. Ice build-up found on the shelving and container used to catch any water from contaminating food. Leak needs to be repaired. Worn cutting boards on the prep line. Need to be replaced.
0.5
39.
White shelves, above the prep table, were being used for storage. These shelves are not NSF or commercial grade. Replace these shelves with the required shelving in a permitted food establishment.
0.0
40.
Clean the ice build-up found on some of the shelves inside of the walk-in freezer.
0.5
46.
Clean the dust build-up, on the ceiling, of the walk-in cooler. Clean the light shields that either have dust build-up or dead bugs inside. Clean the light fixtures above the equipment on the front line. Replace blown light bulbs in the restrooms and kitchen. (Talke to the wal-mart staff about changing the blown light bulbs in the restrooms.)
1.0
49.
No documentation of approved training - no credit awarded.
The pepper jack cheese was stacked too high, in the prep cooler, and was holding as high as 49F. Talked to the person in charge about not going above the line, inside of the containers. That line is a cut-off point to let you know that foods, stored above this, may not maintain the required temperatures.
0.0
36.
The cutting boards, on the prep line, were worn and need to be replaced. Made suggestion of having a routine replacement for cutting boards like every month or every 2-3 months. Work order on the bottom torn gasket of the walk-in freezer door.
0.0
39.
White shelves, above the prep table, were being used for storage. These shelves are not NSF or commercial grade. Replace these shelves with the required shelving in a permitted food establishment.
0.0
40.
Clean the ice build-up found on some of the shelves inside of the walk-in freezer. Clean the debris on the inside of the liquid cheese hot holding unit.
0.5
45.
Clean the dust build-up on the back wall, behind the convection oven.
0.5
46.
Clean the dust build-up, on the ceiling, of the walk-in cooler. Clean the light shields that either have dust build-up or dead bugs inside. (Talk to the wal-mart staff about changing the blown light bulbs and cleaning the ventilation, in both restrooms. Since this food establishment is a restaurant, the restrooms are inspected as well.)
1.0
49.
No documentation of approved training - no credit awarded.
The egg white, inside of the container, and sausage patties were holding at 61-71F. Potentialy hazardous foods must be cold held at or below 45F. Foods were voluntarily discarded. Make sure that foods are not heated until an order has been made.
2.0
36.
Replace the peeling shelves found inside of the reach-in cooler, on the prep line.
0.0
40.
Clean the dust build-up found on the back of the ovens located on the front prep line. Clean the shelving in the walk-in cooler. Clean the food debris off of the gaskets on the reach-in cooler door for the prep line.
0.5
46.
Clean the ventilation build-up found inside of the walk-in cooler. Blown light bulb found in the men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted... 2. Made suggestion to store personal drinks in a container and have it labeled so that it will not contaminate foods for service. Found two unopened bottles of soda in the walk-in cooler.
The meatballs, in the plastic container, were reheated to temperatures in between 117-142F. Make sure that all of the meatballs are reheated to 135F before being put in the steam table.
0.0
17.
The teriyaki chicken and regular chicken chunks were holding in between the temperatures of 45-62F on the prep cooler line. The trays of chicken were stacked too high inside of the container. Lower the amount of chicken in the container, if not busy, to help maintain the cold holding temperatures of 45F or below.
2.0
26.
Open bag of sugar found in the storage area. Once open, dry foods are to be stored in a way to help prevent outside contamination. Possible suggestions; container with a lid or resealable storage bag.
0.0
36.
The gasket on the freezer door is still torn. The film on it did not work for sealing it. It is best to have the gasket replaced.
0.5
40.
Clean the sprayer at the utensil washing area. There was pink build-up around the ice dispenser for the fountain drink area. Must be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No points deducted... 3. Talked to the person in charge about the workers taking their time during the handwashing process. It looked like hands were being washed for 5 seconds at the handwashing sink. Try to encourage handwashing to last around 15 seconds.
Some clean containers were found stacked on top of each other while still being wet. Containers are to air-dry by either cross stacking or separation before stacking on top of each other.
0.5
36.
Tape was put on top of torn gaskets for the walk-in cooler and freezer. That is not considered being in good repair. Best to either seal the gasket or replace it.
0.5
40.
Clean the gritty build-up underneath the bottom shelf of the serving line. Work on cleaning the shelves opposite of the triple sinks; residue of some sort is on it.
0.0
45.
Clean the sticky substance off of the wall beside of the concentrated drink mix.
0.5
49.
Documentation of approved training - 2 point credit awarded.
tape was put on top of torn gaskets for walk-in cooler/freezer. not considered in good repair. best to either seal the gasket or replace it. made suggestion of using both sides of the cutting boards in order to get the most use from it before having to replace or re-surface.
0.5
46.
clean ventilation build-up close to the handwashing station in the back.
0.0
49.
Documentation of approved training - 2 point credit awarded.
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs): STEAK STRIPS AT 51F, HOT DOGS AT 127-133F (AFTER APPROX. 2 HRS OF HEATING UP), GRILLED CHICKEN PATTY AT 124F. KEEP ALL PHFs (SUCH AS MEATS AND DAIRY PRODUCTS) AT 45F OR 135F OR ABOVE.........DO NOT OVERFILL REFRIGERATED CONTAINERS AT SANDWICH PREPARATION AREA. KEEP ALL FOODS BELOW THE LEVEL OF THE FILL LINE TO MAINTAIN PROPER TEMPERATURES..........FOR HOT DOGS, WHEN INITIALLY HEATED, RAPIDLY HEAT THEM TO 140F WITHIN 2 HOURS AND THEN MAINTAIN THEM AT 135F OR ABOVE.........FOR GRILLED CHICKEN PATTIES, PUT THEM FLAT IN THE STEAM TABLE CONTAINER INSTEAD OF STANDING UP TO MAINTAIN TEMPERATURES. (ABOVE ITEMS CORRECTED ON SITE)
2.5
15.
FOUND A NUMBER OF CLEAN FOOD UTENSILS BEING STORED ON DELI PAPER ON SHELF UNDER SANDWICH PREP LINE. REMOVE THIS PAPER AND STORE UTENSILS ON A NON-ABSORBENT, EASILY CLEANABLE SURFACE INSTEAD - CAN USE TRAYS OR THE STAINLESS STEEL SHELF AS A STORAGE SURFACE..........FOUND ONE SOILED TUNA SALAD SCOOP STORED ON THIS PAPER. FOOD DISPENSING SCOOPS SHALL BE STORED IN THE FOOD, ON A CLEAN (NON-ABSORBENT) SURFACE, OR IN HOT WATER OF 135F OR ABOVE.
1.5
16.
FOUND UNPROTECTED STYROFOAM AND PLASTIC CUPS, BEVERAGE STIRRERS, HOT DOG CARDBOARD BOATS, LIDS AND TRAY TOPS. STORE CUPS IN A DISPENSER OR IN THEIR ORIGINAL PLASTIC SLEEVES TO THE RIM OF TOP CUP ON STACKS.......STIRRERS SHALL BE INDIVIDUALLY WRAPPED OR DISPENSED FROM AN APPROVED DISPENSER..........INVERT THE HOT DOG BOATS, LIDS AND TRAY TOPS TO PREVENT CONTAMINATION.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (17) CLEAN THE SOILED INTERIOR OF SANITIZING SINK (FAR LEFT SINK) OF 3-COMPARTMENT SINK. ALSO CLEAN THE DUSTY AND SOILED SURFACES AND SHELVES IN THE FRONT FOOD PREPARATION AREA AND BACK KITCHEN AREA.........(21) THE TEMPERED "WARM" WATER IN WOMEN'S AND MEN'S BATHROOMS ONLY REACHED 73F AFTER A FEW MINUTES. RECOMMEND THAT IT BE AROUND 90F.
