4-501.14; Core; The unused 3-compartment sink had food residues in it. The clean side of the dish machine had some food residues on it. Ware washing equipment shall be cleaned at least once per day, and as necessary throughout use to keep it clean to avoid re-contaminating cleaned utensils and equipment. CDI-Ware washing equipment was cleaned.
0.5
49.
4-602.13; Core; The fans in the reach in cooler were dusty. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of the fans in the coolers. CDI-Fans were cleaned.
4-501.14; Core; Outside of dish machine soiled with residue buildup. Sprayer in the dish area soiled with black residue accumulation. A Warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before and after use, and at a frequency necessary to prevent recontamination of equipment. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Minor dust accumulation on shelves in dry storage room. Shelf with syrup bottles have sticker residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these shelves more frequently.
0.5
55.
6-501.12; Core; Floors under equipment on make line, under ice-machine, under dry storage shelves and floor corners in storage room with chemicals and single-service items soiled with residue buildup and trash. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Employee cleaning floors during inspection.
5-205.11; Priority Foundation; Employee used handsink near three compartment sink to rinse out coffee pot. A handwashing sink may not be used for purposes other than handwashing. Employee educated and pots taken to dish machine area. Only use three compartment sink or rinsing utensils and equipment, not handsinks.
1.0
16.
4-601.11 (A); Priority Foundation; Dicer stored as clean with food debris along the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. Dicer taken to dish machine during inspection and dish employee cleaned dicer during inspection. All other utensils stored as clean.
0.0
21.
3-501.16(A)(1) ; Priority; Sausage links in hot hold container next to grill at 118-137. Sausages on the bottom of the container and closer together at 135F other sausage at 118F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Observed employees put sausage on grill before serving. EHS recommends using TPHC for sausage links after cooking or reheating for hot hold. All sausages placed back on grill during inspection to reheat.
1.5
41.
3-304.14; Core; Wiping cloth bucket with weak to 0ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer at correct concentration according to manufactures label use instructions. Sanitizer bucket changed during inspection.
4-601.11 (A); Priority Foundation; Several dishes stored as clean with food debris and residue buildup along the insides of the containers. Some clear containers with sticker residue along the outside where stacked together. Equipment food contact surfaces of equipment shall be clean to sight and touch. Items moved to dish area to be cleaned.
1.5
48.
4-501.14; Core; Clean drainboard of dish machine and dish machine doors and inside of doors soiled with residue buildup and food debris. Warewashing equipment, basins, the compartments of sinks, drainboards and other receptacles used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination. Employee began cleaning drainboard and dish machine during inspection.
3-301.11; Priority; Employee observed handling and plating ready to eat sausage with bare hands at cook line. Food employees shall minimize bare hand contact with ready to eat foods by utilizing gloves, utensils, deli paper, or another form of barrier between hands and ready to eat food items. Corrected During Inspection - Manager instructed employee to discard sausage that was handled, to rewash hands, and put on gloves for further prepping.
0.0
15.
3-302.11; Priority; Raw salmon observed being stored directly next to ready to eat deli meats in walk in cooler. Raw eggs observed above and beside ready to eat crepes in walk in cooler. Frozen raw eggs stored directly on top of uncovered food items in reach in cooler. Food shall be protected from cross contamination during storage, preparation, holding and display by separating raw foods from ready to eat foods. Corrected During Inspection - Manager rearranged these food products for safer storage to prevent any cross contamination from occurring
1.5
15.
3-302.11; Core; Food items in reach in freezers at cook line were not covered or protected. Food shall be protected from cross contamination during storage by storing the food in packages, in covered containers or wrappings. Corrected During Inspection - Manager placed covers/lids on top of exposed food items.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods observed in make units and reach in coolers that are not maintaining 41 F or less. Time/temperature control for safety foods shall be maintained at a temperature of 41 F or less. Have unit checked to ensure foods are 41F and below.; Corrected During Inspection - Manager moved these items to different location to ensure it is maintaining 41 F or less.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles in mop sink area and outside chemical storage area were not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - Manager removed these items to label them with contents of container.
1.0
28.
7-201.11; Priority; Quaternary ammonia sanitizer in back prep area is stored directly next to bag of onions and other equipment. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single service or single use items. Corrected During Inspection - Manager relocated sanitizer bucket to an area away from these items.
0.0
42.
3-302.15; Core; Avocados in container next to make unit on prep line still have stickers still in tact. Per manager, these have not been washed and are in process of being used for food preparations. Whole, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form. Corrected During Inspection - Manager instructed food employee to remove item for further washing prior to continued use.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean linens that have been opened from clean packaging are being stored in outside storage building next to pressure washer, gas can, and oil used for pressures washer. Laundered linens shall be stored in a clean, dry location where they are not exposed to potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Cutting board stored directly on floor next to plate storage shelving at prep line. Equipment shall be stored in a clean, dry locations at least 6 inches off of floor. Corrected During Inspection - Manager placed these items in dish pit for rewashing and to be stored six inches off of floor.
3-501.16 (A)(2) and (B); Priority; Several items in flip top above 41F. Chicken, tomatoes, salsa and pancake batter in this cooler at 43-45F. TCS (Temperature Controlled for Safety) foods shall be held cold at 41F. Foods added to cooler at 7am and were discarded at 11am. Unit adjusted during inspection. Facility has other side of make line with empty cooler. Have unit checked to ensure foods are 41F and below.
1.5
49.
4-601.11(B) and (C); Core; Bottoms of several reach-in coolers and flip top coolers have some food debris along the bottoms. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris.
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
4-601.11 (A); Priority Foundation; Several metal containers stacked as clean with food debris and residues on the insides of the containers. One dicer found with minimal onion residue on the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Several foods in steam table on make line holding hollandaise sauce, white cheddar sauce and melted butter below 135F. TCS (Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Steam table on highest setting, but water level low. Educated to add more water and discard any items after 11:30am. Person in charge stated items were heated to 165 and placed in table around 7:30am. Ensure water is sufficient to keep foods hot at 135F or above.
1.5
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
*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.
Verification Required on 10-28-19 Follow-Up: 10/28/2019
*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. Inspection completed by Karla Crowder and John Wulffert 2701 Follow-Up: 04/07/2018
The dish machine is not getting hot enough to sanitize the dishes. Also some of the pans were not clean. (The pans were cleaned.) I'll follow up on Friday May 4th.
1.5
44.
Clean up the grease spill out at the grease bin.
0.5
49.
Documentation of approved training - 2 point credit awarded.
(1)Replace cracked lexan lids and get rid of the cracked ones. (@)Also remove any white plastic film that is stuck on stainless steel.
0.5
43.
Repair the hand sink where the hot water has been turned off.
1.0
47.
All storage should be on shelves or racks at least 6 inches and high enough to sweep and mop under.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The tall two door reach-in Delfield refrigerators and freezers have hex head screws holding the partition between each compartment. All other screws in the units are truss head. The bumper next to the stove is also attached with hex head screws. The shelf were the ticket machine is attached with hex heads. Equipment should be attached to the wall with truss head or round head screws where possible. Avoid using hex head screws on exposed surfaces in the kitchen. Some of the diamond plate is also attached with hex heads and should be round head screws.
Some of the drink spouts needed cleaning. (They were put in hot water to soak) The pancake machines need cleaning. The pan cake machines are being put together correctly and it makes them difficult to be taken apart. Teach each employee that is responsible for taking them apart and putting them back together the proper method for assembly. Both pancake machines were cleaned.)
1.5
36.
(1)Replace cracked lexan lids and get rid of the cracked ones. (2)The tall two door reach-in Delfield refrigerators and freezers have hex head screws holding the partition between each compartment. All other screws in the units are truss head. The bumper next to the stove is also attached with hex head screws. The shelf were the ticket machine is attached with hex heads. Equipment should be attached to the wall with truss head or round head screws where possible. Avoid using hex head screws on exposed surfaces in the kitchen. Some of the diamond plate is also attached with hex heads and should be round head screws.
0.5
40.
Clean the outside of the fryers. Clean around the name plate, the door and inside the cabinet.
0.5
47.
You need a mop holder that will hold a wet mop with the handle up so it can drip dry with out mop water running down the handle and not getting on everything else. You also need to hang up brooms dust pans and squeegee etc.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Many of the pans had a little something still in the pans after washing and putting them away. Thoroughly clean the pans and allow them to air dry before sticking them together. (They were taken back to be more thoroughly cleaned.)
1.5
36.
Replace, resurface or bleach the badly stained cutting boards. Replace damaged pan-cake machines and teach employees how to take them apart and put them back together properly. Always remove the laser film from new equipment. It was still on the heat strip and is on the holder for the sink basin covers.
0.5
42.
The mop sink faucet has been modified. Replace it or repair it so it works properly and has a vacuum breaker.
1.5
47.
You need a mop holder that will hold a wet mop with the handle up so it can drip dry with out mop water running down the handle and not getting on everything else.
0.0
49.
Documentation of approved training - 2 point credit awarded.
(1)Store the raw shell eggs on the bottom and not over the pre cooked sausage. (The sausage was moved up and the eggs down.) (2)Do not hang the hot syrups on the splash guard to the hand sink. (They were moved.)
0.0
11.
Thoroughly clean the prep sink and the knives. (They were cleaned.)
1.5
33.
If the ice cream is being used it has to be stored in a properly operating dipper well, or rinsed off and stored on a clean surface.
0.5
36.
Several refrigerator gaskets are torn and need to be replaced.
0.5
44.
Clean up around the dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was no sanitizer in the buckets. The wrong thing was put in the bucket. It was dumped and refilled and is good now.
1.5
17.
The prep unit was not cooling properly and the sliced tomatoes were not cold enough and other items were borderline. A bag was pulled out of the condenser and it is cooling fine now.
0.0
36.
Replace the walk-in gasket.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Crepes are stored on a plate that is too small, uncovered in the refrigerator. Crepes hang over the plate. This increases the chance that some crepes are being repeatedly touched by hands, may touch shelves, etc. Protect food from unecessary contact and contamination. Larger pan, etc needed. . . . . . .
Raw Hamburger patties in the upright refrigerator touch the inside of the refrigerator. Food shall be contained by the container/pan.
0.0
11.
Dishmachine is not sanitizing. Thermolabels did not change. Final rinse guage was slow to move, then spiked to 186F, and did not move on the 3rd observation. Auto-chlor called. . . . . .
Meat Slicer needs better cleaning on the "back".
1.5
44.
Remove trash from the ground outside.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Auto-Chlor arrived during the inspection to repair the dishmachine.
Employee`s cup of coffee is stored on top of the microwave in the food preparation area. Store covered drinks separate from food, clean utensils and food preparation areas.
0.0
11.
Dust present in the ice bin under the soda machine. Thorough cleaning needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Stuffed French Toast (cream cheese filled) is thawed and held at room temperature. This should be refrigerated unless the state supports your procedure to hold it with no temperature control. Microbiological challenge testing may be needed.
