6-301.12; Priority Foundation - No paper towels were in dispenser by front handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by replacing paper towels in dispenser.
1.0
16.
4-501.114; Priority - Concentration of quaternary ammonium sanitizer (QA) in 3rd compartment of 3-comp sink (with many utensils immersed in it) was less than 200 ppm (minimum requirement for type of QA used)...QA sanitizer shall have a concentration of 200-400 ppm...CDI by changing to chlorine based sanitizer since QA sanitizer concentrate had run out and was not available.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Dairy whipped cream in can was 57F in refrigerated top counter area...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating whipped cream.
0.0
28.
7-201.11; Priority - Various cleaning chemicals used for cleaning machines were stored in container on top of beverage machine, with some bottles of beverage on counter below...Chemicals, sanitizers, etc. shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
0.0
40.
2-402.11; Core - Worker who was washing utensils/equipment and putting away clean items had no hair restraint...Kitchen workers shall wear hair restraints such as hats, hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to wear required hair restraint.
0.5
40.
2-303.11; Core - At least one worker had dangling bracelet on wrist..Except for a plain ring, while preparing food, food employes shall not wear jewelry on their arms and hands...Instruct workers to remove jewelry from hands and arms except for a plain ring.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and trays were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and trays and completely air dry before stacking.
0.5
45.
4-903.11(A) and (C); Core - Some coffee filters were uncovered. Many food paper wraps were stored in soiled holders with food debris and crumbs...Single service disposable food/beverage containers/items shall be protected from contamination...Keep coffee filters in original bags and clean the soiled paper wrap holders.
0.5
47.
4-501.11; Core - Interior top plastic section of one microwave oven was cracked and one wire push cart was getting rusty...Food service equipment shall be kept in good repair...Replace damaged items above with similar approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interior bottoms of shake machine and other beverage machine (syrup spills), exterior vent openings of machines, areas behind drive through ice machine (very dusty). Many old stickers and sticky residues were on non-food contact surfaces of clean containers, lids and refrigerator shelves, etc...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove all old stickers and sticky residues from surfaces.
0.5
55.
6-501.11; Core - Evaporator unit in walk-in cooler was dripping with condensation on to the floor...Physical facilities shall be kept in good repair...Repair evaporator condensation leaks.
0.0
56.
6-202.11; Core - One upright refrigerator had unshielded light bulb...Where food and clean equipment/utensils are exposed, light fixtures shall be effectively shielded or shatter-resistant bulbs shall be installed...Provided shielded or shatter-resistant bulb for refrigerator.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Tempered (hot) water at both women's bathroom sinks was in excess of 110F. Hand sink water temperature must be at least 100F but tempered water faucets should not exceed 110F.
The hand wash sink on the production line at the drive through was being used to store spoons. Eliminate storage in hand sinks. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
CDI: SPoons were removed from hand sink.
0.0
16.
Utensils used for production were observed unclean (*Stored as clean utensils)
4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: Utensils were removed from service and sent to be cleaned.
0.0
22.
TCS (temperature control safety) food products observed in 2 door reach in refrigerator exceeding 41F.
3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under(B) and in (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator adjusted reach in refrigerator and temperature was observed at 35F. (30 minutes)
1.5
40.
Staffing performing production tasks with FUELS (Food Utensils Equipment Linen and Single Service) are not wearing proper hair restraints/ Staff were observed wearing visors only.
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.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
CDI: Operator had staffing wearing visors put on hair nets.
0.0
49.
The carts, exterior of ice bin, interior areas of mechanical dispensing equpiment, wire shelving units have visible accumulations of debris.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
The spray wand hose on the dish sink extends beyond the flood rim level of the sink. Discontinue use of hose until length of hosing is corrected.
5-202.13 Backflow Prevention, Air Gap.
An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P
Verification required by 12/16/23.
1.0
55.
Areas of tile floor where grout is wearing out have heavy accumulation debris buildup between quarry floor tile.
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
3-501.14; Priority - Cooling rehydrated onions in walk-in cooler were time stamped at 6:30 this morning, and at 10:43 their temperature was 48-52F--more than 4 hours later (NOTE: Cool water used to rehydrate onions)...TCS* foods shall be cooled from room temperature preparation to 41F within 4 hours...CDI by mixing ice into onions for faster cooling.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Whipped cream in can on make line top was 48F, and cream in bulk dispenser was 42-44F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Two buckets of wiping cloth sanitizer were not labeled "sanitizer"...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling buckets.
1.0
28.
7-201.11; Priority - Chemicals were stored above buns in kitchen...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by moving buns from under chemical storage.
0.0
33.
3-501.15; Priority Foundation - Rehydrated onions were completely covered and did not cool to 41F within 4 hours (see Item #20 above)...TCS* food shall be cooled using shallow containers (2-4 inch food depth), adding ice as ingredient, arranging in equipment to provide maximum heat transfer and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by adding ice to onions for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Bulk cream dispenser was not maintaining cream at 41F or less..Equipment for cold holding food shall be sufficient in number and capacity to maintain TCS* foods at proper temperatures...CDI by removing cream from dispenser and not using until it's repaired.
0.0
47.
4-501.11; Core - Wire shelves in some reach-in refrigerators and by utensil washing area were rusty and peeling. Crack was in upper perimeter of wash sink of 3-comp sink...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving. Re-solder or re-weld crack in sink--do not use caulk to seal crack.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled push cart, under 3-compartment sink drainboards, metal cabinets under beverage counter in dining area...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment and surfaces stated above.
0.0
55.
6-501.11; Core - Some caulk was missing in corners of vent hoods above cooking equipment, and some small holes were in walls...Physical facilities shall be maintained in good repair...Replace missing caulk and seal wall holes.
0.0
55.
6-501.12; Core - Sides and edges of bathroom toilet stall doors were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Remember - after gloved hands have been contaminated (with raw meat, eggs, etc), they shall be discarded and hands shall be washed before putting on clean gloves or touching clean equipment, utensils, etc. in kitchen...>>>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: Remember that after switching between working with raw food and working with ready-to-eat food or related items, hands must be washed.
*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.
Bags of chicken bites stored above fish in small cookline wall freezer. Fish should be stored above chicken due to fish having a lower minimum cook temperature. Storage was re-arranged.
0.0
18.
Rehydrated onions were labeled with a 4 hours discard time instead of the State approved 2 hour discard time on TILT approval paperwork. Onions were just put out so they were relabeled with the correct discard time.
1.5
21.
Hot water only 107F during inspection. Have adjusted so that minimum 130F water is available at all times.
1.5
25.
Front counter milk refrigerator has no air temp thermometer inside.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Finish all transitional permit conditions by June 6, 2012 or restaurant will be required to close.
