4-501.11; Core; A couple gaskets throughout are torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gaskets.
0.5
49.
4-602.13; Core; Observed the area around the coffee creamer machine with black residue all around it.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to keep them clean.- CDI, the machine was cleaned during inspection.
The rear entrance door off the kitchen is gapped in the corner allowing entrance of insects and/or vermin.
6-202.15; Core; (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
40.
Staffing are wearing visors with no hair coverings.
2-402.11; Core; 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.
CDI: Operator had staff put on hair restraints.
0.5
47.
Plastic and metal food containers are deteriorating and are no longer cleanable. Replace utensils that are not cleanable or can break off into the food products.
4-502.11(A) and (C); Core; (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
CDI: Utensils were removed from service.
1.0
49.
Observed soiled dry storage shelving front service area, condiment holders, freezer interiors, single service lids at flurry machine and are stored4-601.11(B) and (C); Core; Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above. This is a repeat observation.
3-304.15 (A); Priority - Observed worker handle raw hamburger with gloved hands and then handle a clean utensil with contaminated glove...Single use gloves shall be used for only one task such as handling raw animal foods, used for no other purpose and discarded when soiled...CDI by discarding gloves and washing hands.
1.5
16.
4-601.11 (A); Priority Foundation - Some long wire basket stored as clean had grease/debris build-up on them...Food contact surface shall be maintained clean...Thoroughly clean wire baskets.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Can of dairy whipping cream in top cold insert was 48F...Cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cream.
0.0
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups in dispensers were unprotected (sticking out of dispensers), and plastic cup lids were stored in soiled holders. Some coffee filters were uncovered...Single service disposable food/beverage containers shall be protected from contamination...Keep cups down inside approved dispensers or inverted and in original sleeves pulled up to top rims on stacks. Clean the soiled lid holders, and keep filters in original bags.
0.5
47.
4-501.11; Core - A few refrigerator/freezer door gaskets were torn or warped (not sealing properly when door is closed), and some wire/metal shelving in dry storage and in reach-in units was rusty, worn and/or peeling...Food service equipment shall be maintained in good repair...Replace damaged equipment above.
0.5
47.
4-502.11(A) and (C); Core - Some metal biscuit pans had cracks in them...Food service utensils shall be kept in good repair...Discard damaged pans.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled dry storage shelving, condiment holders, freezer interiors, tops of dishwashing machine, corners of top areas where condiment holders are stored, and metal shelves under dining room beverage service counter...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.111; Core - Cardboard dumpster was damaged and had rusted through...Trash/recycling receptacles shall be maintained in good repair...Replace damaged dumpster.
0.0
55.
6-501.11; Core - Drain pipe under 3-comp sink was leaking, grout was missing between kitchen tiles, small holes were in walls, and caulk was damaged/missing between wall and wall panel (in mop sink area off dining room)...Physical facilities shall be maintained in good repair...Repair damaged fixtures above, replace missing grout, and seal wall holes.
0.5
55.
6-501.12; Core - Vent hood stack above biscuit/bakery oven was dusty, and some floor surfaces were soiled (around floor drains and equipment legs)...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
3-304.15 (A); Priority - On a few separate occasions, food workers handled raw meat with gloved hands, discarded gloves and proceeded to handle paper inserts and long trays used for ready-to-eat foods...If used, single use gloves shall be used for only one task such as working with raw animal food or ready-to-eat food, used for no other purpose, and discarded when soiled...CDI by washing hands after discarding gloves.
1.5
16.
4-601.11 (A); Priority Foundation - Several food containers with old sticky residues on exteriors were stacked together (residues on exteriors can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by removing residues from containers.
1.5
16.
4-602.11; Core - Interior bottom of back kitchen ice machine had mold accumulation...Equipment such as ice machines shall be clean frequently enough to prevent mold accumulation...CDI by cleaning ice machine.
0.0
16.
4-501.114; Priority - Quaternary ammonium sanitizer (QA) in 3rd compartment of 3-comp sink was less than 200 ppm when fresh sanitizer was checked several times...QA concentration shall have a concentration as indicated on manufacturer's use directions on sanitizer label (200-400 ppm for QA sanitizer used)...CDI by providing proper QA sanitizer concentration in sanitizing sink. NOTE: Always follow sanitizer test strip instructions on how to properly check sanitizer concentration.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Cream in bulk dispenser by drive through was at 43F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by discarding cream in dispenser.
0.0
28.
7-102.11; Priority Foundation - A dark yellow liquid was stored in spray bottle labeled as a sanitizer...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by discarding liquid from bottle.
1.0
45.
4-903.11(A) and (C); Core - Food paper wraps were stored in metal holders with many crumbs. Drive through cup holders were not covered on top, and many horizontal cup dispensers were soiled. Box of disposable cups was stored on floor...Single service disposable food/beverage items shall be protected from contamination and shall be stored 6 inches above floor...Clean the soiled food wrap holders, cover cup holders and clean the soiled cup dispensers. Elevate box of cups 6 inches above floor.
0.5
47.
4-501.11; Core - A few refrigerator/freezer door gaskets were torn or warped (not sealing properly when door is closed), and some wire/metal shelving was rusty, worn and/or peeling...Food service equipment shall be maintained in good repair...Replace damaged equipment stated above.
0.5
48.
4-501.14; Core - Interiors of utensil washing machine had significant calcium/lime build-up...A warewashing machine shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils and to ensure equipment performs its intended function...Increase removal frequency of calcium/lime inside utensil washing machine.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelving, metal cabinet interiors, condiment holders, tops of equipment, including dishwashing machine (dusty/debris build-up)...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
55.
6-501.11; Core - When hot and cold water is completely turned off at rear store mop sink, water continues to flow...Physical facilities shall be maintained in good repair...Repair mop sink faucet leak.
0.5
55.
6-501.12; Core - Walk-in freezer flooring was soiled, and bathroom ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-202.11; Core - A few refrigerator light bulbs were not shielded or shield was damaged...Where food is exposed, light fixtures shall be effectively shielded...Provide shields for unprotected light fixtures or provide shatter-resistant bulbs.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Ice machine and possibly tea machine did not appear to have double check valves on water supply lines. 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 double check valves if they are not in place>>>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.
*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.
2 door prep that is used to cool lettuce, tomatoes etc. is overstocked with food product. Consider moving portions of food to other areas to help with that refrigeration unit staying cool and all the products inside staying adequate with temperatures.
Two employees, on the sandwich prep line, did not have on gloves or use utensils in the prep process. Bare hands are not to be in use when dealing with ready-to-eat foods. Either use gloves or utensils as a barrier.
1.5
10.
Raw fish fillets were store beside breaded chicken products and below burger patties and chicken products inside of the reach-in freezer. Potentially hazardous foods are to be stored according to the final cook temperature. Uncovered cases of apple turnovers and burger patties found in the reach-in freezer. Foods must be protected during storage.
1.5
13.
There was one burger patty, on the grill, that did not reach the final cooking temperature. Make sure grill is calibrated properly and evenly cooking foods. Burger patties must reach a final cooking temperature of 155F. Suggestion was made to flip the patties over, on the grill, and then take off to give an additional 5 seconds to get product up to 155F, at least.
0.0
34.
Clean utensils were stored on trays or surfaces that were not clean. Make sure that clean utensils are stored in/on surfaces that are clean. There were two stacks of trays that were still wet. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
35.
The top drinking cups, in the take-out area, were left uncovered. Keep a lid or covering on the top cups to help prevent outside contamination. Coffee filter and containers, for chicken bites, were stored with the food contact surface exposed. Store invertedly or keep covered to help prevent outside contamination.
0.5
36.
Replace the cracked ice scoop, for the ice machine. Strip and re-caulk the sealant behind the utensil washing sinks. Must be in good repair. Check on the calibration of the grill to ensure it is working properly.
0.5
40.
Clean the build-up on some of the gaskets located on the cooler doors. Clean the black/pink build-up on the ice dispensers located at the customer self-service fountain drink machines. Clean the build-up on the top part of the french fry holding area. There was a good portion of build-up there.
0.5
43.
Tighten the loose toilet seat located in the men`s restroom. Must be in good repair.
0.0
45.
Clean the ice build-up on the flooring located in the walk-in freezer.
0.0
46.
Replace the blown light bulbs located on the french fry line. Must be in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dishmachine is not reaching the minimum temperature of 180F during the sanitizing cycle. Have machine checked to see if the machine needs repairs or if the temperature is not reaching 180F because of the water heater problems. Machine was converted over to chemical santizing until checked by a technician.
0.0
14.
Sausage gravy leftovers were placed in the walk-in at 10:30am and were still 102F at 1:45pm. Any leftovers are required to be cooled from 135F to 70F within 2 hours and then from 70F to 45F within an additional 4 hours. Gravy was discarded.
2.0
18.
Observed employee remove time stickers from rehydrated onions and two pans of sliced tomatoes and re-label with new, extended discard times without discarding product. The State approval for using time instead of temperature as a control requires that the existing product be discarded if any is left over when the 2 hour time expires.
1.5
21.
Hot water not holding 140F or above. Water heater should be able to produce and hold 140F long enough to fill 3 compartment sinks for manual dishwashing. Currently water falls off after only a few seconds of turning on...it dropped to 102F today.
0.0
23.
Sausage gravy cooling in the walk-in was covered in syran wrap with a lid and placed inside a tied plastic bag. Any food that is being cooled should be loosely covered in small portions to facilitate quick cooling.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Finish all other transitional permit conditions by June 6, 2012 or business will be required to close.
