3-501.16 (A)(2) and (B); Priority; Pans of raw chicken and raw steak observed holding at 47F in the walk-in cooler. The ambient air temperature of the walk-in cooler is holding steady at 45F. Unless actively cooking, cooling, or when time as a public health control is used TCS (Time/temperature control for safety) foods shall be maintained at 41F or less. CDI- meat items rapidly cooled by the addition of ice or food placed into the walk-in freezer for awhile. Have someone take a look at the walk-in cooler.
1.5
38.
6-501.111; Core; Small live roach observed crawling around the prep cooler in the cooking area. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
41.
3-304.14; Core; sanitizer in the bucket up front was 0ppm. Cloths in use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at a concentration between 200-400ppm. Change sanitizer more frequently.
0.5
45.
4-903.11(A) and (C); Core; A box of napkins observed on the floor of the storage closet near the bathrooms. single-service and single-use articles shall be stored at least 6 inches above the floor.
2-201.11; Priority; In the only employee health policy that the PIC (Person In Charge) could locate, nontyphoidal salmonella was missing. Nontyphoidal salmonella is required to be one of the foodborne illnesses employees are made aware of per 2017 food code. CDI- EHS emailed employee health policy to PIC, and PIC states that employee health policy posters have recently been ordered for the store and should be arriving soon.
0.0
21.
3-501.16(A)(1) ; Priority; Cream cheese was found holding at 117F on the hot holding line. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
1.5
41.
3-304.14; Core; Wet/moist wiping cloth was being held on a prep table during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Multiple containers were stored as clean but stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
54.
5-501.113; Core; Both outdoor waste receptacles were left open during the inspection. Outdoor waste receptacles shall be fitted with tightly fitting lids and doors. Keep receptacles covered when they are not in use.
0.0
56.
6-501.110; Core; Employee cell phone was found being stored on a prep top unit during the inspection. Employees shall use designated areas or lockers to store personal items such as electronics and clothing.
5-202.12; Core; Repeat; Handwashing sink in women's restroom was only reaching 83F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
16.
4-602.11; Core; Some soda nozzles in the drink machine had minor buildup. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned at a frequency necessary to prevent residue accumulation. Clean soda nozzles more frequently.
0.0
33.
3-501.15; Priority foundation; Chicken was found cooling in a closed container with another container stacked on top. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air flow. CDI- Lids were partially removed and partially unstacked for cooling.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Multiple containers were stored as clean but stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
47.
4-501.11; Core; Prep bottom cooler gaskets are ripping/tearing. Equipment shall be maintained in a state of good repair. Replace gaskets as needed. PIC states work order is in place for gaskets.
5-202.12; Core; Handwashing sink in the men's restroom is at 78F and handwashing sink in the women's restroom is 85F after being ran for several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
41.
3-304.14; Core; Two wet wiping cloths were found being stored on a preparation surface. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Repeat; Multiple containers were stored as clean but stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
1.0
47.
4-501.12; Core; One cutting board had deep scratches and was not a smooth surface in some areas. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Sticker residue was remaining on the non food contact surfaces of clean containers. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during the cleaning process.
0.5
55.
6-501.11; Core; Tiles are broken on the floor underneath cook line equipment. Physical facilities shall be maintained in a state of good repair.
2-102.12 (A); Core; The PIC at the time of inspecting was not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: The CFPM arrived during the inspection. Have another manager certified so that someone is on site during the entire time of operation.
0.0
44.
4-903.11(A), (B) and (D); Core; Multiple containers were stored as clean but stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
45.
4-903.11(A) and (C); Core; Drink lids are stored at the self-serve and drive thru soda fountains with their interiors facing up. Boxes of SS articles are stored on the floor in the closet near the restrooms. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Invert these lids and lift boxes of product off of the ground.
0.5
47.
4-502.11(A) and (C); Core; A couple of the plastic container lids were cracked along the edges. Utensils shall be maintained in good repair or be discarded.
0.0
51.
5-205.15; Core; The sink in the women's restroom was not functioning...The plumbing system and its fixtures shall be maintained in good repair...A work order is already in.
4-601.11 (A); Priority Foundation; Some of the large, plastic hotel pans were stacked together as clean but had food residue in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
1.5
37.
3-302.12; Core; Bins of sugar and salt were not labeled. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Containers were labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; A few of the deep, plastic pans were stored as clean on the dish rack but were stacked together while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; No vomiting or diarrheal event written procedures on site. Provide written procedures for vomiting or diarrheal events. Written procedures were emailed to person in charge.
0.0
10.
5-202.12; Core; Hand washing sink in the dish area is 75F and handwashing sink in the men's restroom is 87F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS food is between 41-49F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The TCS food that is between 45-49F was voluntarily discarded. The food that is between 41F to 44F was iced down. A service call was made to repair the walk-in.
1.5
47.
4-501.11; Core; The walk-in cooler is not maintaining temperatures of 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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
No signature of recipient due to COVID-19 pandemic.
GENERAL COMMENT: Quat sanitizer being dispensed from the three compartment sink is very borderline at 200ppm. Please have this slightly adjusted/raised to ensure the proper concentration is maintained.
*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. Follow-Up: 06/19/2020
*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. Follow-Up: 02/21/2020
*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* 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* 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. Follow-Up: 01/18/2019
