2-102.12 (A); Core; The PIC is 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. Train all managers to be CFPMs.
1.0
43.
3-304.12; Core; Two scoops on the prep line found stored with the handle in the food. In-use utensils shall be stored with the handle out of the food. Store in-use utensils properly.
0.5
49.
4-601.11(B) and (C); Core; Small amount of cleaning needed on the gasket of the reach in freezer and some food debris found on the bottom of some reach in coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Small amount of cleaning needed on the floor under the vegetable prep sink. Physical facilities shall be maintained clean. Increase cleaning frequency.
4-601.11(B) and (C); Core; The highchairs have food debris in them; the beige footstool at the freeze/beverage dispensing machine has a buildup of black residue on it; the racks in the chips and twists hot hold cabinet have a buildup of oil on them; and there is food debris at the bottom of the hold hold cabinet storing proteins and stackable freezer. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently.
0.5
54.
5-501.115; Core; The dumpster pad has oil on it from the grease trap. Dumpster areas/enclosures shall be maintained free of unnecessary items and clean. Clean the dumpster pad.
0.0
55.
6-501.12; Core; The floor drains under the three compartment sink and freeze/beverage dispensers need cleaning; the ceiling vents/ducts in the kitchen, women's bathroom and dining room have a buildup of dust on them; and there is soda syrup on the floor in the soda syrup area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
6-301.11; Priority Foundation; The soap dispenser in the men's room does not dispense soap. Handwashing sinks shall be supplied with soap. CDI- PIC changed batteries and adjusted sensor.
0.0
24.
3-501.19; Priority; Chart stated that the potato bites at 11 am; an employee stated the potatoes were replaced 30 minutes ago (potatoes temped at 143F). The food shall be marked to indicate the start and discard time when time without temperature control is being used as the public health control. CDI - Discard time added to chart.
1.5
48.
4-501.19; Priority Foundation; The 3 compartment sink was actively washing utensils/containers in dishwater that temped at 94F. The manufacturer's label requires that the dishwater be maintained between 110-120F. CDI- Cycle was restarted with water that temped at 110F+.
0.5
55.
6-501.12; Core; There is tape and paper on the floor of the walk-in freezer and there is trash under the beverage dispensing area in the drive-thru. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
3-501.19; Priority; Potato bites had a hold time of 10:30am to 12:30pm, but were not discarded until 1:05 pm. Foods being held on time in lieu of temperature shall be discarded at the indicated time. CDI - Potato bites were discarded and replaced with a new batch.
0.0
49.
4-601.11(B) and (C); Core; Improvement noted in chip/pizza/twists cabinets, but there is still a slight buildup of food debris in them; some grit was found in one of the sweetener and salt containers in the dining area; there is ice build up on the bottom shelf under the evaporator in the walk-in freezer; there is a slight buildup of dust on the fan guards on the evaporator in the walk-in cooler; and the tops of the multi-colored bulk storage containers near the vegetable prep sink need cleaning due to food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues.
1.0
51.
5-205.15; Core; The sink has been recently repaired as evidenced by new equipment, but the middle faucet handle joint at the 3 compartment sink leaks when the water is turned on. Plumbing systems shall be maintained in good repair. Repair leak.
0.0
55.
6-501.12; Core; The wall behind the clean-dish racks has splash/residue on it; there is cheese sauce residue on the wall (handwashing sink area) by the drive-thru serving line; there is a buildup of dust on the ceiling vent in the women's restroom and the floor drain under the 3 compartment sink needs cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
5-202.12; Core; The hot water in the men's bathroom does not temp above 67F and the hot water in the women's bathroom does not temp above 70F. Tempered water at handwashing sinks shall be 100F or above. CDI- Valve adjusted to provide hot water at 99F, continue to monitor sinks.
0.0
16.
4-601.11 (A); Priority Foundation; The food contact portion of serving utensils stored above the "wash" basin of the three compartment sink were coated in soap suds from the wash water. PIC stated that utensils were stored as clean. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Utensils were removed and put in the dish water to be washed, rinsed and sanitized.
1.5
49.
4-601.11(B) and (C); Core; There is a buildup of oil and debris on the racks of the chips/twists hot holding cabinet and meat cabinet and the high-chairs have food debris in them. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis. -Improvement noted.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
4-601.11(B) and (C); Core; The bottoms of lines 2 and 3 (lines closest to thermalizer and fryer) as well as the railing need cleaning out due to food debris; there is a buildup of oil and food debris on the racks and at the bottom of the nacho chip/twists hot holding cabinet and debris in the sauce condiment containers in the dining area. The non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
51.
5-205.15; Core; At the three-compartment sink: one of the green capped structures has water spouting continuously from it in two arcs, the piping at the bottom drips continuously and one of the faucet joints leaks continuously. Plumbing systems shall be maintained in good repair. Repair the 3-compartment sink.
1.0
55.
6-501.12; Core; There is a slight buildup of oil on the floor by the fryer; trash and debris on the floor of the kitchen area; water pooling on the floor under the 3-compartment sink; and food debris under the storage racks in the walk-in cooler. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
3-302.12; Core; The blue, yellow and white bulk food storage containers were not labeled. Containers storing foods that have been removed from their original packaging (or the label is not viewable) shall be labeled with the common name of the food. Label the bulk storage containers.
0.0
49.
4-601.11(B) and (C); Core; The bottoms of the tall hot holding cabinets, the reach in cooler at line 1, the stackable freezer, the railing at line 3 have dried on food debris; the high chairs and sauce containers in the drive thru have grit and debris in them; and the vents in the hood at the cookline have a build up of grease and oil. The non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
1.0
51.
5-205.15; Core; The black capped structure at the 3 compartment sink has water continuously flowing/squirting from it. Plumbing systems shall be maintained in good repair. Repair 3 compartment sink.
0.0
55.
6-501.12; Core; The vents over the 3 compartment sink have a build up of dust and the floor drain at the 3 compartment sink has black residue and debris in it. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-303.11; Core; The lights in the hood over the cookline do not work. At least 50 foot candles (540 lux) of lighting shall be at surfaces where food employees work with food, utensils or equipment where safety is a factor. Repair hood lights.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
2-501.11; Priority Foundation; A commercial body fluid kit is on site, but instructions could not be found. Written instructions for cleaning up and preventing the spread of vomiting and diarrheal events shall be maintained on site. CDI - Poster and clean up plan emailed to managers.
0.0
48.
4-501.19; Priority Foundation; Employee was washing plastic containers in dishwater that temped at 94F. Dishwater shall be maintained no less than 110F or the temperature specified on the cleaning agent's manufacturer's label. CDI - Employee stated dishwater is to be maintained between 110-120F as stated on the sign above the 3 compartment sink and added hot water until it temped at 110F+.
0.5
49.
4-601.11(B) and (C); Core; The bottoms of the tall hot holding cabinets had food debris in them. Non-food contact surfaces shall be cleaned often enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
51.
5-202.13; Priority; The end of the water hose was resting in the mop sink. An air gap of at least one inch shall be between the water supply inlet and the flood level rim of the plumbing fixture. CDI - Hose was wrapped around faucet; a wall mount has been purchased.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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
